CARRABBA'S ITALIAN GRILL #3402

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items on the prep line holding at temperatures above 41F. CDI. PIC voluntarily discarded. PIC from last time has developed a RCP which allows for someone to check temperatures during hours of food prep. Food items were voluntarily discarded. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed chicken cooling in the WI in tightly covered containers. Also observed items cooling in prep units. Food items after prep should be taken to the WI cooler or blast chiller for cooling. CDI. PIC removed the covers. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat balls stored in the freezer with ice-cream leaking into the food. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.

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

4-502.11(A) Maintain utensils in good repair. Observed RI coolers in the facility in disrepair. needs to be fixed. WI freezer was being worked on during inspection, temperatures were as intended in the freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in micro waves, RI coolers.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks without garbage can available CDI-can put near hand wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED BEEF AND MUSHROOM IN RI cooler at temperatures above 41F. CDI. PIC indicated that they were just removed this morning and took it back to the WI colored for proper cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers of milk in the WI without dates. CDI. PIC dated. 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 .

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

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED GROUND BEEF stored above ready to eat food in the WI freezer. CDI. PIC changed the storage. Repeat **** IMPROVEMENT FROM LAST TIME. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink coming it at 0ppm. CDI. PIC manually added solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 containers of meatballs, tubetti noodles and sliced tomatoes being held on TPHC on cook line without a time marked to indicate when 4 hour period has elapsed. CDI: PIC labeled all items with a start time which was the earliest time items were placed on the cook line. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.

4-501.11 Maintain equipment in good repair. Observed dish machine dispenser in disrepair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in dish micro waves.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste out if dumpster in the dump area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage with a lid being stored on top of microwave at cook line. CDI: Employee beverage was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink on left side of cook line. CDI: PIC restocked dispenser with paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mushrooms being stored on top shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two containers of mushroom Marsala being held at 120F in hot holding unit on counter top and containers of mashed potatoes and pomodoro sauce being held in hot box below 135F. See temp chart. CDI: PIC voluntarily discarded mushroom Marsala and mashed potatoes and reheated pomodoro sauce to above 165F before returning to hot hold. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of rigatoni, bow tie noodles, spaghetti, meatballs, veal, chicken, lasagna and steak all being held above 41F in prep drawer coolers and containers of ricotta cheese and goat cheese being held in prep flip top cooler above 41F. CDI: PIC voluntarily discarded all items except veal, chicken and steak which were placed in walk in cooler to rapidly cool.

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 containers of meatballs, tubetti noodles and sliced tomatoes being held on TPHC on cook line without a time marked to indicate when 4 hour period has elapsed. CDI: PIC labeled all items with a 10:30am start time which was the earliest time items were placed on the cook line.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large spray bottle of cleaner being stored at service sink. CDI: PIC labeled spray bottle. REPEAT.

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 a cup with no handle being stored in a container of cheese sauce. CDI: PIC removed cup from the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stacked wet nested on shelf above prep counter. CDI: PIC unstacked containers to allow to air dry.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex). REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating a bag of chips in kitchen near dish wash area. CDI: PIC instructed employee to stop eating and wash hands before returning to work.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee handling soiled equipment at dish machine and rinse hands off in hand sink for approximately 3 seconds without using soap and use bare hands to turn off faucet. CDI: Employee re-washed hands for 20 seconds and used paper towel as a barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of goat cheese being held prep drawer cooler in front of raw seafood items. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above containers of ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of pomodoro sauce being held in counter top hot holding unit at 130F and a container of mashed potatoes in hot box at 123F. CDI: PIC returned items to be reheated to 165F before returning to hot hold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large spray bottle of an unknown substance being stored on shelf above service sink. CDI: PIC voluntarily discarded sprayer. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of raid in manager’s office in which label stated for residential use only. CDI: PIC voluntarily discarded can of raid.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex). REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing hanging on dry storage rack containing food items. CDI: Employee clothing was removed and placed in designated area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC’s Serve Safe expired 08/24. PIC needs valid certificate For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomiting/diarrhea clean up plan. CDI-printed of plan from our website For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 employee beverages stored above open food being prepped. CDI-relocated drinks

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food not in cooling process > 41F. See chart. CDI-all foods >41 voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 mashed potatoes not date marked. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. Air dry completely before stacking 4-904.11(B) Knives, forks, and spoons shall be presented so that only the handles are touched by employees or customers. Observed silverware in containers with handles down in expo area.

3-304.15(A) single use gloves shall be used for only one task and discarded when interruption occurs in the operation. Observed staff actively prepping food left area to remove personal item and returned without removing gloves, washing hands.

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 containers with lids and ice scoops cracked. Burnt cracked plastic on tongs and seasoning shaker held together with zip ties. CDI- cracked items discarded, zip ties removed

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 microwaves with excessive burnt on food. Clean more frequently.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex).

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks without garbage can available CDI-can put near hand wash sink. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris, broken plywood and construction scrap in dumpster area. Keep area picked up to prevent vermin harborages.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms clogged with dust. 6-303.11 Provide required lighting intensity. Observed light fixture not working in one staff bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of cooked mushrooms, sliced cherry tomatoes, broccoli and linguine being held in prep drawers on cook line and containers of lasagna and pomodoro sauce in WIC all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT

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 one container of cut tomatoes being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded tomatoes. 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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of milk and a container of mozzarella sticks being held on TPHC not listed on TPHC written procedures. CDI: PIC added milk and mozzarella sticks to written procedures.

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: 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 . Observed several uncovered 1/4 hotel pans of meat sauce cooling in WIF at a rate insufficient to reach cooling parameters. See temp chart. CDI: Meat sauce was placed in bags in ice bath to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked wet nested on clean storage shelf. CDI: PIC unstacked pans to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed broken handle on prep drawer cooler. Repair broken handle. REPEAT. Points not escalated due to different issue on previous report.

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 build up inside several prep drawer coolers on cook line. Clean as needed. REPEAT

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed two microwaves with heavy splash and build up inside microwave especially at the top. More frequent cleaning is required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three containers stacked clean with food residue, debris. CDI PIC moved items to dish area for re wash. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken plated from grill with final temperature below 165F. CDI Item was placed back on grill until internal temperature reached 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, lobster sauce, and deli meat holding above 41F. Pesto and deli meat PIC stated were out in ambient for a catering prep, both items taken back to WIC and WIF to cool rapidly. No known last time of lobster sauce maintaining 41F and below. CDI Lobster sauce was voluntarily discarded. Repeat. Improvement from last 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil with no label. CDI PIC facilitated container being labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.

4-501.11 Maintain equipment in good repair. Observed pipe coming from fan/condenser unit in walk in cooler with wrapping around elbow and dripping substance. Was dripping onto pan. Needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black growth substance on gasket of cold drawer holding cut lettuce. Increase frequency of cleaning. Repeat

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 build up and debris on floors along edges, under equipment, and floor in office connected to prep area. Increase frequency. 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 a few cracked tiles. Prep sink sealant is starting to peel. Repair is needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 3 hand sinks either missing paper towels or paper towel dispenser inoperable. CDI: PIC restocked hand sink at front counter with paper towels and repaired paper towel dispensers at other two hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed mushrooms being held at 115F in hot holding unit on front prep counter. CDI: PIC voluntarily discarded mushrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed Caesar dressing, creamy parmesan sauce, linguine, penne pasta, cooked broccoli, cooked mushrooms, mussels, scallops and shrimp being held in various prep drawers and tomato cream sauce being held in prep top cooler all above 41F. See temp chart. PIC contacted service technician to assess cooler drawers CDI: PIC voluntarily discarded all items except Caesar dressing and creamy parmesan which were moved to WIF to rapidly cool. REPEAT

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 meatballs being held on TPHC in prep top cooler without a time to indicate when 4 hour period expires. CDI: PIC voluntarily discarded meatballs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bug near can wash area. Contact pest control provider if problem persists. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored amongst non dented cans on dry storage shelf. CDI: PIC voluntarily discarded can.

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 Facility did not have an approved max/min thermometer onsite. VERIFICATION REQUIRED within 10 days to ensure facility has a max/min thermometer.

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 soil build up on inside surface of freezer at front cook line. Clean as needed. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw veal being stored above pasta in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink and black build up. Observed small ice machine with black build up.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken breasts, cooked peppers, Caesar dressing, meatballs, scallops and shrimp above 41F. CDI: All items were in the unit less than 4 hours, items were moved to walk in cooler. If violation occurs on next inspection, a risk control plan may be implemented. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes cooling at a rate of 0F/min, item was cooling in prep top. CDI: PIC moved item to freezer to cool. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing with ROP packaging still intact.

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

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 in bottom of cold drawers and cold equipment holding dishes. Clean as needed.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain clogged and overflowing when hand sink near cook line is used. CDI: PIC cleaned out floor drain and EHS observed floor drain working properly while hand sink is being used.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter cook line, put on gloves and start to handle food without washing hands. CDI: Food employee removed gloves and washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee handling customer bread with bare hands. CDI: bread was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce hot holding below 135F. CDI: PIC reheated item to above 165F. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked mushrooms, canned artichokes and Gorgonzola crumbles above 41F. CDI: All items were voluntarily discarded. 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 .

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 house made Caesar dressing, shredded cheese, pasta and house made parmesan dressing all being held on TPHC without time labels. CDI: PIC voluntarily discarded items.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw shrimp, change gloves and handle ready to eat pasta without washing hands. CDI: Food employee washed their hands.

REPEAT 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 roasted red peppers in prep bottom above 41F. CDI: PIC voluntarily discarded item. Points not escalated due to improvement from last inspection.

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 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 cut tomatoes in prep top without a date. Tomatoes were cut this morning. Observed minestrone soup in freezer without date mark. CDI: tomatoes were dated and minestrone soup was voluntarily discarded.

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 oils and spices at grill area not labeled. CDI: PIC labeled items.

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 plastic containers with chips and cracks. CDI: PIC voluntarily discarded items.

REPEAT 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 walk in freezer rusted and lifting up and missing floor tile near cook line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site during inspection.

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 only the flyer part of the employee health policy, no decision tree or written agreement CDI: EHS provided PIC with decision tree.

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 flyer and no written procedures for vomit and diarrhea clean up. CDI: EHS provided PIC with written procedures.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee handling customer bread with bare hands. CDI: Food employee discarded bread.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at the front line with food being stored in it and the hand sink at the bar with a large plastic container being stored in it. CDI: Items were removed from handsinks

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 multiple dishes that had food debris still on them when being stored clean. CDI: PIC placed items to be rewashed.

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 pasta and tomatoes above 41F after 6 hours (pasta) and 4 hours (tomatoes). CDI: Items were voluntarily discarded.

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 multiple items above 41F including tomato cream sauce, garlic sauce, raw chicken, chicken parm and mozzarella. CDI: all items were moved to walk in cooler to quickly cool. Mozzarella was 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 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 . tomato/cream sauce and did not have a date and sausage was observed with a date of 8/11. CDI: Sausage was discarded and tomato cream sauce was properly date marked. No points taken due to overall date marking system in place.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety Observed soup and tomato sauce being placed in bags hot and quickly cooled with zip ties on the bags. Items were being stored in the walk in cooler in bags and not cut and placed in pans as detailed in procedures, bags also did not have date marks CDI: Items that were just coming out of the ice bath were cut and placed into pans and items in the walk in cooler were voluntarily 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 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 mushrooms stacked and cooling with lids on. Pasta was cooling in large tubs with lids on. Chicken parm was cooling in pans with foil tightly wrapped. CDI: EHS discussed removing lids and placing items on sheet pans to quickly cool. Cooling methods were changed.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed salmon in reduced oxygen packaging thawing on metal sheet trays in the walk-in cooler. CDI: packages were cut open

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the bar and hanging near the dish machine in need of replacing or resurfacing.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster missing a lid. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste area in need of cleaning.

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 walk in freezer rusted and lifting up. repair flooring. 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 vent over dish area in need of cleaning.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed salmon in reduced oxygen packaging thawing on metal sheet trays in the walk-in cooler. Needs to be removed from packaging prior to thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet. CDI - Pans were separated to allow them to dry.

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 shelving rusted and peeling in the dry storage closet. Needs to be repaired/replaced.

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 in gaskets of reach-in coolers. Observed interior of reach-in cooler near the handwashing sink, in need of cleaning.

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 floors under equipment in the kitchen in need of cleaning. Observed vent cover above clean equipment in need of cleaning.

General Comment: 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 food employee not able to demonstrate full employee health policy and not knowledgeable about reportable symptoms such as nontyhoidal salmonella. PIC unable to locate written employee heatlh policy. CDI, updated employee health agreement handout emailed to PIC.

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 dry hands before turning off faucet without recontaminating hands.-P. Observed employee turn faucet off with their bare hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed dispenser not providing towels on end of prep line. CDI, dispenser calibrated while on-site.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw chicken with gloves then proceed to handle clean utensil and plate without removing gloves. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner spray bottle stored over prep table. CDI, cleaner relocated for proper storage.

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 sugar and flour not labeled in storage containers. Label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans wet stacked at dish area.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not calibrated and dispensing sanitizer at bar sink. Operator placed service call while on-site. PIC stated they have been bringing glassware to kitchen to wash. Maintain equipment in good repair and calibration.

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 on testing device for high temperature dish machine. CDI by instruction, ensure testing device provided by next inspection.

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 not properly wash hands after handling raw shrimp and raw chicken. CDI-Instructed a hand wash. Discussed with manager about more handwashing practices. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand bread and lemons. CDI-The employee stopped, discarded bread and lemon. Observed employee bare hand the lettuce. CDI-The employee stopped, discarded and dawned gloves prior to starting over.

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 time stamps for food items held on TPHC. CDI-Time stamps were added.

4-501.11 Maintain equipment in good repair. Observed burned out light bulb in the hood vents. Have replaced. *No leak was observed at the hand sink near the dry storage room. Not a repeat violation.

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 cleaning needed to the floors at the cook line area. Have cleaned.

2-301.14 When to Wash - P - Observed food employee adjust mask on face but not wash hands. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink behind front counter and at bar. CDI, disposable towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce uncovered / unprotected and sauce cooled from yesterday not covered/protected in walk in cooler. CDI, foods covered with lids.

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 pasta cooling at 53 degrees F in deep covered container in walk in cooler at 11:34 and remained at 53 degrees F 12:04. CDI, operator transferred to 2 shallow uncovered containers in walk in cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed bulk container of salt and sugar not labeled by common name of ingredient in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked at warewashing area. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean plates stored in freezer chest area behind near spillage from food debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at drain below handwashing sink near dry storage room. Improvement made since previous inpsection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning and floor in walk in freezer and and general cleaning needed behind shelving in walk in cooler.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at bar. CDI, disposable towels provided.

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 spaghetti and rigatoni cooling from day before in covered container in walk in cooler between 44-45 degrees F. CDI, pasta voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed veal, goat cheese, sauce and pasta cold holding between 43-46 degrees F low in prep cooler at line. CDI, foods voluntarily discarded by PIC. Repeat. Visit needed to ensure long term compliance/ repair of prep cooler to ensure unit maintaining TCS foods at 41 degrees F and 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 - Observed pasta cooling from earlier today in deep containers in walk in cooler. CDI, pasta from today relocated to rapidly cool. Observed pasta from last night cooling in deep covered containers and between 44-

3-501.13 Use approved thawing methods. Observed veal thawing under running water in prep sink but water at 83 degrees F.

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 glassware stored under paper towel dispenser at handwashing sink near dish machine. 4-803.11 Storage of Soiled Linens - C - Observed cloth stored in handwashing sink at bar.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed far end prep unit not in-use but not kept in good repair on front prep line. Observed opposite end prep cooler not maintaining TCS foods at 41 degrees F on bottom of unit. Observed 3 compartment sink leaking at PVC behind bar. Observed Hw cold water faucet handle stripped. Repair.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors, in dry storage area and under / behind equipment in kitchen.

2-301.14 When to Wash - P - Observed 1 food employee handle phone then proceed to food preparation and handling clean glassware. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed clean plates stored near handwashing sinks and single-service gloves stored in front of handwashing sink behind front counter. CDI, items relocated to provide access to handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates and bowls stored as clean but food debris / residues remaining. CDI, equipment relocated for cleaning. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breading prep unit not maintaining TCS foods at required temperature and milk, cheese stick, calamari held above 41 degrees F and pasta and broccoli held in prep unit drawer above 41 degrees F. CDI, TCS foods voluntarily discarded. TPHC discussed with operator unil unit calibrated. Handout provided and completed by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of oven cleaner stored on dish machine. CDI, oven cleaner relocated for proper 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 pasta recently portioned and cooling in walk in cooler. Pasta measured 47 degrees F at 12:39p and masala sauce measured 118 at 12:34. At 1:19 pasta measured 46 degrees F and masala sauce was 105 degrees F. CDI, operator transferred foods to walk in freezer to rapidly cool. Proper cooling methods discussed with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no food thermometer available on-site. Vr to ensure facility has food thermometer.

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 knives sused for cutting sandwiches stored in water at 103 degrees F and spatulat stored weged in soiled area of prep drawer handle.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage from beverage lines inside bar cooler and general cleaning needed.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored in refrigerator behind bar.

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 2 employee not vigorously rub hands 10 to 15 seconds when washing and employee use hands to turn faucet off and not use barrier. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee wash hands at vegetable prep sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over pre-prepared produce and ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed no detergent available at dish machine. CDI, detergent refilled in warewashing machine. Observed several plates and pans stored as clean but soiled with food debris. CDI, equipment relocated to be re-cleaned.

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 several pastas, cheese sauce and tomato sauce prepared over 24 hours ago according to PIC and not date marked. CDI, foods voluntarily discarded by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time control stickers placed at breading station but PIC not able to locate written procedures. CDI by instruction, handout provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on prep table and wiping cloths used to stabilize cutting boards.

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 pans stored on soiled drainboard at 3 compartment sink. Observed pitchers and clean equipment stored next to handwashing sink behind counter. Ensure equipment stored 12 inches from handwashing sink or install splash guard to prevent contamination of clean equipment from handwashing process.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service articles stored in boxes on ground at to-go area.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed inside prep refrigerators and floors of facility.

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 numerous shellstock tags missing date of last sale. 10 day verification required.

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 spaghetti cooling at insufficient rate to meat cooling parameters. CDI cooling method changed .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasgna, penne pasta, scallops , mahi, filet, chicken, burrata as well as other items in prep units not holding at 41 degrees or below. CDI discarded . Repeat violation.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed pomodoro , bolognese, minestrone , alfredo sauce and sausage and according to documentation other sauces not made today are utilizing an cook chill process where zip tied bags are left closed after cooling . CDI minestrone and sausage and lentil soup made two days ago discarded all other sauces made today were opened and placed in cambros. Variance information provided to PIC. 10 day verification 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 spaghetti cooling in too great of volume per surface area. CDI split into two pans and proper cooling was achieved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Portable cutting boards in need of resurfacing or replacement. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in flip top prep unit such as ricotta, meat balls, pasta and marinara double panned and holding above 45F. CDI - Items in cooler more than 4 hours discarded; all others pulled to walk in cooler for rapid cool down. Products were replaced and double pan method changed to single pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards in walk in cooler. Points not increased as shelves were clean today.

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. Repair floors with missing grout and tiles. Points not elevated as floors were clean throughout today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at dish area hand sink. CDI - PIC stocked paper towels during the inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp holding above 45F in cooled drawers. CDI - Shrimp relocated to walk in freezer for rapid cool down. Point deduction lowered as only one item found above temp.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace torn gasket on low prep cooler door.

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

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. 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. Clean floors at cook line and in walk in cooler. Repair floors with missing grout and tiles. Points lowered as floors have been repaired since last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Tube of raw ground beef and raw pork stored in same container in walk in cooler. CDI - Pork relocated to a separate container.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up forming inside ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several items such as cooked pasta, raw chicken, raw scallops, and raw chicken parm holding above 45F in cold drawer unit 3; roast peppers overstocked and holding above 45F at pizza station. CDI - Red peppers pulled to cool in walk in; cold drawer items were all placed on TPHC for today as all products were stocked in the cooler this morning. A call for service was placed. VR - Will return within 10 days to verify correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked by dish area. Separate to allow air drying. Points not increased as only three pans were wet stacked.

5-402.13 Maintain sanitary sewage system.-P Floor drain under dish machine clogged and overflowing when dish machine drains. CDI - Drain unclogged today. Work to find a permanent solution.

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. Repair floors throughout kitchen, cook line, and dish area where floor tiles are broken and missing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed strawberries stored above ready to eat sauces in walk in cooler. CDI - Rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Item in cold drawer such as goat cheese, raw fish, steak medallions holding above 45F. CDI - Items placed on TPHC for today. Maintenance has been notified of the issue and a replacement part ordered. VR - Will return with in 10 days to verify correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked at prep station. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace/ repair shelves with chipping paint and rust in dry goods room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler fan guards, food debris from walk in cooler shelves, and minor crumb build up from prep cooler door 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. Replace missing baseboard tile near entrance to dry goods room. Improvement noted from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all equipment properly cleaned and sanitized at beginning of the inspection. At the end of the inspection, a dicer was observed with buildup on the clean equipment rack. CDI-The item was brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. THE FACILITY IS DOING A GREAT JOB ON PROPERLY CLEANING AND SANITIZING EQUIPMENT.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs that were not properly reheated to 165F before being placed into the hot hold well. CDI-The meatballs were placed back onto the stove for reheating. The product reached 167F.

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 time sticker for the roasted grape tomatoes. CDI-The product was discarded, a new batch was brought out and a time sticker was placed onto the container.

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 brocolli, mezzi pasta, portioned cheese sticks, and ricardo relish cooling in the flip top portions and drawers of the prep line. CDI-The items were removed and placed into the walk in cooler for rapid cooling. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were removed to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed damaged door frame to the walk in cooler. Have repaired. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the pizza reach in cooler and drawers, and the app cooler. Have cleaned. REPEAT. HUGE IMPROVEMENT!!! KEEP UP THE GOOD WORK!!!!

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 tiles near the ice machine and a damaged FRP wall next to the ice machine. Have repaired. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing ready to eat product upon entrance to the kitchen. CDI-Stopped employee and instructed to wash hands and put on a clean pair of gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher stored in the hand washing sink next to the pizza ovens. CDI-The pitcher was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight buildup on the lettuce spinner, and to one slicer. CDI-The items were brought back to the dish machine for proper cleaning and sanitizing. REPEAT. HUGE IMPROVEMENT ON THE CLEANING AND SANITIZING OF EQUIPMENT THROUGHOUT THE FACILITY. KEEP UP THE GOOD WORK.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several containers of product in the pizza flip top unit holding above 45F. It was found that the unit was in defrost mode. When came back to check on the unit, the product was holding properly again. CDI-The product out of temperature were brought back to the walk in cooler to quickly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in the prep line drawers and flip top units still cooling from earlier today. When the product is placed into the prep line, it should already be 45F or below. CDI-All of the product was placed into the walk in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the back part of the kitchen. Increase pest control methods.

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 weak concentration of sanitizer in the red sanitizer buckets. CDI-All buckets were remade with the correct concentration of sanitizer.

4-501.11 Maintain equipment in good repair. Observed a damaged door frame to the walk in cooler. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the shelves in the walk in coolers, the gaskets on the prep line drawers, on a push cart, and underneath the prep line drawers. Have cleaned. REPEAT.

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 a damaged tile near the ice machine, and the damaged FRP along the wall near the ice machine. Have repaired.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eat a piece of broccoli to check to see if the product was cooled. CDI-The employee was immediately instructed to wash hands and to use the thermometer to check the cooling process of product.

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 shellfish tag at the second container of mussels. This container of mussels is from the same bag of mussels at a different location. The manager stated that the second batch of mussels is no longer allowed and moved back to the original container. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans, cheese grater, and the wooden pizza peels containing food buildup on the inside. CDI-All pans seen were sent back to the dish machine for cleaning and sanitizing. REPEAT. HUGE IMPROVEMENT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the door to the walk in freezer not fully closing all the way. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks and walls in the walk in cooler, underneath one front line drawer, the bar reach in cooler, the ice cream freezer lid, and the ravioli drawer freezer gaskets. Have cleaned. REPEAT. Also observed trash buildup inside of the front line drain near the cook line. CDI-The drain was cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the PVC piping underneath the dish machine hand washing sink. Have repaired. Also observed several leaks coming from a ceiling intercom and a light fixture from the rain outside. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several boxes of cardboard behind the cardboard dumpster. Have picked up. HUGE IMPROVEMENT.

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 the inside of the mop sink. CDI-The sink was properly cleaned immediately.

6-303.11 Intensity-Lighting - C Observed weak intensity of lighting throughout the facility. The facility is in the process of replacing all of the lighting with LED lighting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the prep counter. CDI-The drink was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a knife and a rag stored in the hand washing sink. CDI-The items were removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front hand washing sink. CDI-Paper towels were brought out.

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 missing tag on the second container of mussels. The second container is apart of the same bag, just stored in a second location. Make a copy of the original tag and place with the second container. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food buildup on the inside, and several pans still containing stickers. Observed the slicer still containing food buildup after employee finished cleaning the unit. CDI-All pans seen with food residue were sent back to the dish machine. The slicer was cleaned again. More training is needed on cleaning equipment. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on the front end hand soap bottles. CDI-The bottles were labeled.

3-501.13 Use approved thawing methods. Observed product thawing under running water at 84F. CDI-The product was placed into the walk in cooler to finish thawing. The water must be below 70F or below if going to thaw under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies, and two roaches in the facility. Manager stated that a pest control company have been spraying, and that a new light bulb for the CO2 light unit. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of noodles stored in the open, on an open pathway where employees are constantly moving around. CDI-The pasta was moved to the prep counter to prevent cross contamination.

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 a peeler with buildup stored in a container of bread in the pizza reach in unit. CDI-The bread was discarded and the peeler was brought back to the dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a stack of napkins stored underneath a container of dirty utensils. CDI-The napkins were placed into the dirty linen container.

4-501.11 Maintain equipment in good repair. Observed door to the walk in freezer not fully closing, and the door frame in the walk in cooler in need of repair. Also observed missing lid on the back womens restroom toilet. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walk in cooler racks, floors in the walk in, the outside of the flour and sugar lids, inside all of the front line prep drawers and flip top units, and underneath the drawers of the front line units. Thorough cleaning is needed throughout. REPEAT.

6-501.18 Cleaning of Plumbing Fixtures - C Observed cleaning needed to the back restrooms. Have cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup around the dumpster area, and liquid pooling around the dumpster. Have cleaned.

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 grouting throughout the flooring in the facility. Have repaired. REPEAT. 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 the ceiling tiles and walls containing dust buildup, and buildup on the inside of the mop sink. Needs thorough cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee bag stored on a shelf with facility product. CDI-The bag was removed. 6-303.11 Intensity-Lighting - C Observed weak intensity of lighting in the front and back prep areas. Increase lighting intensity.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife and a wet wiping cloth sitting in the back hand washing sink. Also observed pans blocking another hand washing sink. CDI-All items were moved away from the hand washing sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the mens restroom and the front end hand washing sink. CDI-Paper towels were brought out.

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 missing tag to the container of mussels. CDI-The tag was brought out. Explained that the tags must follow the product until finished.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the slicer and the chopper with dried on food buildup stored on the clean equipment rack. CDI-The equipment was brought back to the dish machine for cleaning and sanitizing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding being in a turned off hot holding unit. CDI-The soups were placed back onto the stove for proper reheating and the unit was plugged in.

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 pans of pasta cooling in the front end drawers. The drawers are not meant for cooling product. CDI-The pasta pans were brought back to the walk in cooler for rapid cooling. REPEAT. Also observed hot product cooling below already cooled product in the walk in cooler. That cooled product was rising in temperature. CDI-The hot product was placed on the top shelf the the sheet cooling rack.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vent and above the waiting station. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, underneath the front end drawers, inside the plate chiller unit, inside of the ice cream cooler unit, and throughout the gaskets of the front end drawer units. Have cleaned. REPEAT.

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 grouting in the flooring throughout the facility. Have regrouted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on a shelf in the dry storage room. CDI-The drink was removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting onions with no gloves on. When questioning the employee about the onions, he stated that he will discard them and put on gloves. Am unable to determine if the onions were going to be cooked. CDI-The product was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food buildup on the chopper stored on a bottom shelf of a prep unit. CDI-The chopper was brought back to the dish machine area. 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 just portioned noodles, and a container of orzo in the cooler drawers still cooling. Also observed roasted tomatoes cooling on a rack underneath the oven. The product was at 118F. CDI-All items were brought to the walk in cooler for rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open contaienr of herbs stored underneath the soap dispenser. CDI-The herbs were covered and moved to another location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage racks. Ensure they are fully air dried prior to stacking. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the shelves in the walk in cooler, the ice cream freezer lid, underneath the cooler drawers, the scoop water holder, and the sauce flip top lid. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the prep counter in front cook area. CDI-The drink was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty slicer sitting on a rack. CDI-The slicer was brought back to the dish room for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ricotta cheese double stacked in a reach in cooler drawer holding at 60F. CDI-The product was removed. Huge improvement on cold 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 camp. sauce cooling in a drawer cooler. The product was at 87F. CDI-The container was placed into the walk in freezer for rapid cooling. Do not cool in the reach in drawers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean storage rack. CDI-The pans were unstacked. Fully allow equipment to air dry prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the far left flip top unit, the hood vents, the hand wash sink near the pizza oven, the shelves in the walk in cooler, a bottom dish rack, and the reach in cooler at the bar. Have cleaned.

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 around the outdoor dumpster. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tile at the front cook line. Have repaired. 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 floors in the dry storage room in need of cleaning. Have cleaned.

Observed build up on the salad spinner and some dishes today- all sent to be rewashed to correct. Recommend using a bottle brush on the salad spinner holes. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed a few items on the line that were holding at >45F today- discarded during inspection to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed dry good scoop handles in product today. 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 a zip tie on the exterior of the salad spinner and observed cracks in prep sinks. 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.

Observed a hole in the trash can today. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed some build up on the floor at the line and the bar today. Much better than it was, keep working on this. Observed some build up on the wall and ceiling at the drink syrups. 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 no papertowels at the line handsink- replaced during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed no tag with the mussels today and it could not be found. Product discarded durinig inspection to correct. 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 items in the front of the walk in cooler that were holding at >45F today- product moved to walk in freezer where they chilled down to 45F or less. Recommend getting a self closure on the walk in and rethinking where foods are stored(the back of the cooler is much colder than near the door). Observed items on the line that were double panned and holding at >45F- discarded today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed minestrone stored in a cooler that was holding foods at >41F and it had been made on the 13th, which is past its four days. Product discarded. All foods in walk in cooler should only be given 4 days until the cooler will hold foods at 41F or less, at which time, they could be held for 7 days instead of only 4. 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 cut tomato and goat cheese stored at room temperature today with no time on them- discarded during inspection to correct. 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 dead roaches in light today- remove these. Observed some gnats around the drink area today. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C

Observed 100ppm quat sanitizer in buckets today. Refilled to correct. Recommend to saturate rags in quat. before placing them in buckets, using more sani in the bucket and starting with a higher sani concetration to begin with(can go up to 400ppm safely). 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed corroded metal on the walk in cooler. Observed rusted air dry racks. 4-501.11 Maintain equipment in good repair.

Observed no quat test strips onsite today. Some left with facility today to correct. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations.

Observed build up on the underside of the drink machine, gaskets, and walk in doors. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking spray arm where the water could not be turned off at all. 5-205.15 Maintain a plumbing system in good repair.

Observed a build up of trash all around the dumpster area today. Observed a hole in the cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed build up on the floor under the line and in the walk in cooler today. Observed tile pulling away from the wall today- reattach and fill gaps so that it is easy to clean. Reattach drink machine counter to wall. Clean ceiling vent, and clean ceiling around dish area. Observed missing floor tile on the line. 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.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 a gnat in the ice today- ice discarded. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed build up in the ice machine today. Observed many cheese graters with dried cheese still on them. Observed the mashed potato mixer being used and it was dirty from the night before. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed mulitple TCS foods in the walk in and on the line that were >45F today. The walk in cooler is barely holding the correct temperture. Lasagna, chicken, and meatballs were moved to be chilled down in the walk in freezer. Some items such as mussells, risotto balls, pasta, and other items were discarded during inspection by PIC to correct. Double panning is still taking place on the line as well. Vr on 6-2 to verify temperatures of all food are maintained at 45F or less. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sausage from 5/21 and risotto from 5/20 in the walk in cooler. These items were stored at 45F today and were past their 4 days. Only hold foods for up to 7 days if they are stored at 41F or less, and only 4 days if stored between 41-45F. Products discarded today. 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 gnats around the ice machine today and some flies in the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed soiled towels stored on cutting boards and one stored on a employee's waist. Store wiping clothes in sanitizer. Observed an employee use soiled towel on cutting board to wipe off gloved hands- PIC intructed employee to go wash hands. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed build up on the clean dish air dry rack today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed no closure on the walk in cooler door today. Observed corroded metal on the exterior of the walk in cooler. Observed a rusted air dry rack. Observed a leaking unit on the end of the front line that is near the handsink. Observed a mixer in need of painting. 4-501.11 Maintain equipment in good repair.

Observed build up on walk in fans, walk in piping, shelf under drink station, inside of cold units and hot units on the line, gaskets, walk in freezer door where there is mold growth etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

5-403.12 Other Liquid Wastes and Rainwater - C Observed pipe off of ice bin broken and draining improperly today.

Observed trash on the ground around dumpsters. observed dumpster doors open. Observed no drain plug in the dumpster. Observed trash cans with no lids stored in the enclosure- provide lids if to be stored out there. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed build up on the floor on the line(better but still black build up present), build up on floor drains, and dust on ceiling vent. 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 baseboard pulling away in a couple areas-reattach so there is no gap. 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 an employee holding a plate of pasta with their gloved hand and using their bare hand to spread parmesean on top of the dish- dish pulled off and remade during inspection to correct. observed an employee using the ice scoop to scoop ice out of the machine but using their bare hand to pile it up and push it into the large pan- ice discarded. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P

Observed multiple TCS foods on the line today that were double panned or the pans were not entirely in the unit, making these foods be in the temperature danger zone(see chart). Foods >47 were discarded today and the others were chilled down quickly below the line. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed minestrone that had been cooked the day before, chilled down in zip tied bags, and put into the walk in overnight that were still tightly zip tied today- all product discarded during inspection to correct. These bags must be opened within 24 hours after cooking or this is cook-chill which requires a HACCP plan and must be approved. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. 3-502.11 Obtain a Variance for specialized processes.-Pf

Observed cook-chill taking place with minestrone- see #27. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf

Observed a saniitzer bucket stored on the floor today. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed dishes stacked wet today on the airdry rack. Airdry these before stacking to prevent microbial growth. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf

Observed water on at the canwash while a hose with a spray nozzle was attached which inactivates the backflow preventor. Water turned off today and nozzle taken off. 5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed a small leak at the kitchen handsink pipe today. 5-205.15 Maintain a plumbing system in good repair.

Observed build up on the floor under equipment on the line today(old food)- it was better today but still needs more work nightly. Floor grouting has been repaired in the kitchen.

Observed no last date of sale on the mussell tags today- VR ini 10 days. 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 build up on the lemon slicer today- sent to be washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed multiple TCS foods stored at >45F today due to double pans and stacking the food above the cold line- all foods moved to chill down today to 45F or less. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed soups that are stored between 41-45F and held for 5 days- expiration dates moved up one day today to correct. Only hold these TCS foods for 4 days unless temperature can be maintained at 41F or less and then 7 days are given. 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 no time on the room temp. mezzotubei(pasta) today- back timed by PIC to correct. 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 blanched asparagus and broccoli in a deep portion, stacked on one another, and tightly covered in plastic containers. Both broken down into thinner portions and placed back into the walk in cooler uncovered to correct. 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 utensils stored in stagnant, dirty water today. Utensils sent to be washed during inspection. 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 dishes stacked wet today. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed build up on pipes, underside of ice bin, top of waitress ice bin and on shelving today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the ice machine and waitstation drains stopped up today and not draining at all. VR in 10 days. 5-402.13 Maintain sanitary sewage system.-P

Observed the metal trash can uncovered with standing water inside today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no drain plug on the cardboard dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed a major build up on floors under equipment with old food and a very bad smell. Dust ceiling vent. 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 low grout, broken/missing tiles, and holes in walls around walk in that need repairing. 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.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee bare hand contact bread before slicing it- bread discarded to correct.

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 meat sauce, pomadora sauce, and chicken soup that was made the night before and still had not fallen <45F. All products discarded today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods holding at >45F today on the line- all sent to walk in to quickly chill down today. Observed chicken base rehydrated on the line today without time or temp.- prove that this is non-TCS, time product, or keep cold/hot. Base sauce discarded today and new batch timed to correct during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauces that had cooled overnight in deep portions, stacked on one another and tightly covered- all products discarded. Utilize blast chiller and if foods are not <45F before being placed into the walk in then used approved cooling methods as discussed.

3-501.13 Use approved thawing methods. Observed risotto thawing at room temp. today under the oven- taken back to the walk in to cool down today as it had risen above 45F during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet today.

4-501.11 Maintain equipment in good repair. Observed loose wires on the unused stove and a tie down holding a table together on the line today- repair equipment.

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 a lot of build up on the floor under equipment today. 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 tile at dishpit.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a box of ground beef stored on top of raw steaks inside the walk in cooler. CDI by rearranging for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on metal pans and a plastic food container stored as clean. CDI by removing to be re-washed. Observed dried food debris left on the slicer. CDI cleaning process started. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in pan on grill at a low of 106F and a high of 118F. CDI by reheating to 180F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle unlabeled in the can wash area. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P Observed an opened container of floor cleaner stored directly next to uncovered silverware. CDI by moving silverware.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pastas cooling on the front cold holding drawers as warm as 68F. CDI by removing to cool all pans on ice or inside the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled metal pan of panko bread crumbs and a container of sugar or salt.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed lasagna pasta sheets left uncovered and unprotected on the bottom shelf of the walkin freezer, an opened bag of bread inside the walk in freezer and opened bags of pasta inside the dry storage area.

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 dry but soiled wiping cloths stored on the cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the dust build up on the metal pan air drying shelving.

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. Replace the ceiling vent over the clean dishline with the peeling paint. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a single abosorbant ceiling tile with mold build up outside the dishroom. 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 areas on the cook line, dry storage area and between the wall and dishmachine with standing water and old food. Clean the corner wall of the dry storage room.

2-301.14 When to Wash - P Observed multiple hand wash violations. Employees must wash hands before donning gloves, between glove changes, between tasks, after transporting soiled dishes, and regularly throughout operations. Gave redirection and instruction.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF Observed new front line with 3 hand sinks installed. 2 of these sinks had pitchers for steam table water and the other had single serve items and bread directly beside and in front of sink bowl, and 1 sink was blocked by garbage can. None of these sinks were being used for hand wash upon arrival and hand sinks in kitchen are greater than 25 ft away. Facility will be allowed to utilize sinks at each end for hand wash and center sink for dump and water access only if effective sneeze guards are installed, areas adjacent to sinks are not used for food contact or single serve items, they are maintained easily accessible, and they are stocked with soap, disposable towels. These provisions shall be completed immediatel;y.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed heat sanitizing dish machine which would not effectively sanitize as evidenced by thermolable. Hobart service was called while on site and will arrived today. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed buckets with less than 100 ppm multi-level quat as evidenced by test strips. Dispenser was not dispensing at approved concentration. Sanitizer was manually mixed to be used for manual dish sanizing and buckets.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sausages in water on grill at less than 135 F. Lemon butter was temping 104 F. Use temperature control of 135 F or above or time as a control for safety.

3-501.15 Cooling Methods - PF Observed alfredo sauce cooling in walkin in tightly covered pans without areas for air flow between containers. Foods shall be cooled in shallow containers, uncovered where protected, and loosely stacked.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensils in dry dipper well and in container of water at room temperature. Gave instructions to utilize approved methods.

4-302.1. 4 Sanitizing Solutions, Testing Devices - PF Observed sanitzer not tested for effectiveness. Gave instruction to use test strips to indicate approved sanitizer.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed heavy build up on handsinks, 3-comp sink, and equipment. Gave instruction to thoroughly clean.

| '3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed multiple TCS items on and in make table unit. This is a repeat violation on the same unit. 2 sections of the front prep line is holding food at or below 45 F. Foods brought from walkin holding below 41 F are raising temperature within 1 hour. All foods found greater than 45 F for more than 4 hours were discarded. All other food was removed from unit, instruction was given to discontinue use until unit is properly operating, and repair service was called while on site. RV

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 mushroom marsala sauce below 120 F. The items were to be held under time control for safety but were not time stamped. Gave instruction to provide written procedure and properly time stamp items held under time control for safety.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation leak in walkin dripping onto covered lettuce bin. Lettuce was discarded and lower product was relocated.

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 Discontinue using all utensils with chips, cracks, or breaks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface all cutting boards with deep cuts or stains.4-501.11 Maintain equipment in good repair. Observed front line unit with refrigeration units not working properly. Drawers to unit do not roll smoothly and this prevents drawers from closing properly. Replace broken shield on ice machine in dishroom. Repair condensation leak in walkin.

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. Remove broken/moldy particle board holding utensils in dishroom. Observed rusty vent over dishmachine. Observed molded caulk around dishmachine. Facility began corrections while on site.

6-301.11 Hand washing Cleanser, Availability - Provide hand soap at hand sinks at all times. 1 front line hand sink with empty soap dispenser. Replaced with refill.5-205.11 Using a Hand washing Sink-Operation and Maintenance - A HAND WASHING SINK may not be used for purposes other than hand washing. Observed knives in kitchen hand sink. Removed and gave instruction.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - Maintain dishmachine in proper working condition. Observed dishmachine not sanitizing utensils as evidenced by thermolabel. Facility replaced machine booster in November. 2 weeks ago booster went down and was repaired. Manual sanitizing process was begun and repair service called.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed slight biofilm in ice machine. Wash, rinse, and sanitize process began.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - A consumer advisory is found on menus but the reminder wording is not verbatim requirements. Gave instruction and copy of rule.

3-501.15 Cooling Methods - Use approved cooling methods when chilling foods from room temperature products. Observed covered prepped sauces above 45 F. Gave instruction and removed lids.

2-303.11 Prohibition-Jewelry - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.2-302.11 Maintenance-Fingernails - FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed utensil with melted handle, multiple plastic containers with breaks and cracks. Ice machine with broken plastic housing for door. Gave instruction to repair or replace. Observed dishmachine not functioning properly. Repair service called.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all equipment and fixtures clean to sight and touch. Observed build up in hand sinks, prep sinks, reachin refrigerator. Gave instructions to provide thorough cleaning of equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - Replace floor tiles and grout where needed to prevent pooling of water.6-501.12 Cleaning, Frequency and Restrictions - Thorough cleaning of floor drains needed.

3-501.14 Cooling - No violation. Facility is bagging, sealing with twist, and chilling in cold water chiller all sauces and soups. This facility presented an email from Laura Gammons, NC Regional Specialist deeming the process "rapid chill process." No variance required.

3-501.19 Time as a Public Health Control - No violation. Discussion with manager concerning the holding under time for butter sauces, roasted tomatoes, and other products which will be used or discarded within 4 hours. Requested written policy for such items.

4-901.11 Equipment and Utensils, Air-Drying Required - Air dry all utensils before storage. Observed pans tightly wet stacked. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment and utensils in good repair. Observed cutting boards needing replacement. Gave instruction.