MAMA MIA TOO

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine concentration of 0ppm. Dish machine was unable to be repaired during inspection. CDI - Establishment will use chlorine and three compartment sink to sanitize all equipment and utensils until dish machine repairs are made. Chlorine sanitizer was hand mixed in three compartment sink with a concentration of 100ppm. A return visit will be conducted to ensure mechanical dish machine has been repaired. -1.5 points- 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

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine unable to dispense sanitizer. Observed rusted shelving in walk in cooler and in food storage areas. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on shelving in chemical storage area. Discard cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -REPEAT- -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled large storage bin of flour in rear prep area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed burned out light bulbs under hood system. -0 points-

6-303.11 Provide required lighting intensity. Observed two lights burned out in rear food prep area resulting in light intensity less than 50fc. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of butane stored with ready to eat food on shelving. Observed multiple cans of butane stored with clean equipment and utensils. CDI - Butane was moved to designated storage area away from clean equipment and utensils. -REPEAT- -2 points-

4-501.11 Maintain equipment in good repair. Observed three compartment sink in need of reattachment to FRP wall panels in dish pit area. Caulk three compartment sink to wall. Observed walk in freezer maintaining TCS foods at temperatures between 36F and 38F. PIC stated that walk in freezer was frozen but has since come back online. PIC has been advised to maintain TCS foods in freezer frozen at all times. -REPEAT- Points not escalated -0 points-

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 shelving behind flip top cooler with build up of dust and residue. Recommend higher frequency and more thorough cleaning. -0 points-

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 shellstock tags stored out of chronological order. CDI - PIC sorted shellstock tags by chronological order during inspection. Shellstock tags retained for more than 90 days were discarded. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine sanitizer concentration of 0ppm. CDI - Sanitizer was primed at dish machine. Chlorine sanitizer was then measured at 50ppm. -0 points- 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

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed hydrogen peroxide and employee medication stored above box of to-go food containers. CDI - Box of food containers was moved to designated storage area. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of WD-40 and containers of butane stored over open box of cannoli shells and dry spices. CDI - WD-40 and butane were moved to designated chemical storage area. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of tomato sauce stored on floor. Observed box of raw chicken stored on floor of walk in cooler. -1 point-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in container of parmesan cheese with handle making contact with food item. -0 points-

4-501.11 Maintain equipment in good repair. Observed plastic bus tub for parmesan cheese broken and cracked. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no valid CFPM certificate in establishment. Certificate expired 9/23/2024. PIC is scheduled to renew. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of butane stored with food items and spices on shelf. CDI - Butane was moved to designated chemical storage area. -0 points-

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 numerous shaker containers, food bins, and squeeze bottles of oils, spices, and dry goods unlabeled. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and employee wearing bracelet during food preparation. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. Close lids and sliding doors when not in use to prevent rodent or insect infestation. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown contents. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 bucket of pasta sauce cooling in ice bath without active stirring. Observed tightly wrapped container of cooked pasta and sauce cooling in walk in cooler. CDI - Spoon was added to bucket of pasta sauce to facilitate active cooling. Pasta was unwrapped to allow cold air to circulate in and around pasta. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed heavy cream stored in main make table with no date label. PIC sated product opened 02.20.24. CDI: PIC backdated product.

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 buildup on shelving in walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed calamari thawing in standing water. CDI: PIC placed product under cold running water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta at 47 F, pene at 44 F, and ground beef at 45F. CDI - Food was voluntarily discarded by PIC. REPEAT. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sauce in WIC, cut tomato in reach in, sauce in reach in, and mozzarella in reach in with no date labels. CDI - Correct dates were added. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed a couple of shell stock tags missing dates and tags stored not in chronological order. CDI - PIC and EHS fixed tags.

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 pasta and cream at 47 and broccoli at 45 in prep unit. CDI - Food was moved out of prep unit. Prep unit ambient temperature was 43F. PIC is monitoring thermometer in unit to see if unit was in defrost or if the unit is in need of service. After 30 minutes temperature of unit dropped to 39 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomatoes in reach in with no date label. PIC stated tomatoes were from 2 days ago. CDI - PIC dated tomatoes. REPEAT. Due to improvement points will not be increased.

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 bottles of oils and liquids with no labels. CDI - PIC labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara between 98-118F on the steam table. CDI - Marinara was removed and reheated to 165F on the stove. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lasagna made yesterday without date marking. CDI - date marked during the inspection. -REPEAT- **improvement in date marking, half demerits taken.** For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 marinara sauce just prepped and cooling covered. CDI - covers were removed and placed in the walk in cooler to rapidly cool to 41F or below. 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 .

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 door handles on refrigeration units accumulating food residue.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler remove bread out of the oven with their bare hands. CDI - education provided, bread was voluntarily discarded. Food handler washed their hands and then placed gloves on hands prior to handling ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at 0 ppm. CDI - Sanitizer remade and is now at least 50 ppm of chlorine. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pastas prepped yesterday without date marking. CDI - dates were placed on the pastas. -REPEAT- **Continue non-compliance will result in further compliance action , which may include a risk control plan. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bottled drinks/cans stored directly on the floor behind the bar 3-compartment sink. Elevate off the ground to prevent contamination.

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 gaskets on refrigeration units accumulating food residue. CDI- elevated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of Salmonella (non-typhoidal) Provided summary of changes to the PIC. ** For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment does not have procedures for these types of events. Provided info of changes to the NC Food Code to the PIC. *For more information please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken broth temped at 48F and broccoli in the prep top cooler 52F. In discussion with the PIC the broccoli and broth was cooked and prepped today. Unit ambient air temperature at 46F. CDI - PIC removed all the time and temperature sensitive foods and placed in the walk in cooler and will call for repair. CDI - PIC has another unit to on the opposite side of this prep cooler they can utilize instead, chopped garlic and shallots are placed on ice temporarily. Facility is only open from 5-9PM everyday, foods are maintained at 41F and below. Foods are then placed in the walk in cooler at the end of the night.

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 pasta in the walk in cooler prepped the day before without a date marking. CDI - PIC properly date marked. For more information on date marking please visit: http://meck.co/FoodSafety

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 pasta, noodles, soup in the RI without date marks. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soups, oil stored directly on the floor in the dry area. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored directly on the prep table. CDI. Employee removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf CDI- Shell stock tags were out of order. No tags were found for 2021 although shell stock has been sold this year. -VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, beef and pasta holding above 41F in the low reach in cooler near the wall. CDI- Items discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil not labeled. CDI- Bottles labeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soda canisters for fountain drink in front of the hand sink at the bar area. However hand sink can still be accessed. 0 pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the bottom of the prep cooler at 45F see temp chart. Item in the top was 42F. Service call made and cooler will be repaired tomorrow. VR (verification required) 1.5 pts

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 two containers of past from yesterday not date marked, other pasta was dated correctly. CDI by dating and item that was cooked yesterday will be used by the end of the day. 0 pts

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without a hair restraint while prepping food. 2-303.11 Prohibition-Jewelry - C Observed PIC wearing wrist watch witch may impede hand washing. Only a plain ring can be worn, such as a wedding ring.

6-303.11 Intensity-Lighting - C Observed 4 lights out in the kitchen, 1 out over the hood and more light need in the back of the walk-in cooler/freezer. Those coolers have a single light by the door only.

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 stairs in disrepair. Advised to repair.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee cell phone on prep board. CDI - removed cell phone and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of green solution with no label on it. CDI - advised to label all checmicals.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests inside of the reach in unit that is not operable. Advised to get rid of equipment because it is not working, corroded, and it is harboring insects.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed reach in unit not operable. Advised to get rid of it. 4-101.19 Nonfood 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. Observed the broken reach in unit corroding away on the inside. Advised to get rid of equipment.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Facility is doing a better job of keeping gaskets clean. Observed racks that are rusted. Observed paint chipping away from racks. Observed debris build up on storage rack above 3 compartment sink. Advised to clean items.

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 from the date that is recorded on the tag. -Pf Observed shellstock tag not retained with container of shellstock. PIC has the shellstock tag for that batch of mussels. CDI - educated to leave the tag with the product until last shellstock from that batch is empty. Placed the shellstock tag with the product.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed milk in the walkin cooler with no date mark label. CDI - educated to date mark this product 24 hrs after opening container. Labeled product.

7-201.11 Store toxic materials to avoid contamination. -P Observed chlorine sanitizer at 400 ppm stored above ready to eat food. Ready to eat food is covered. CDI - relocated sanitizer spray bottle. Educated to store sanitizer to prevent contamination of food. furs

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI - put on hair restraint.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach in units. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up of food debris on gaskets in reach in units. Advised to keep items free from food debris. Facility has cleaned up storage racks and have repainted them to prevent rust.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed small foreign object in a piece of ice at the ice machine behind the bar.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle not labeled. CDI - PIC provided a label to the spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pasta at 90F in the walkin cooler with the plastic wrap covering the container. CDI - educated to leave the container uncovered to allow product to rapidly cool down; removed the plastic wrap. Product rapidly cooled down after uncovering, refer to temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed very small insects in the reach in unit gasket area on the old equipment that doesn't operate; being used as a preparation table. Advised to get rid of the insects.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed that the PIC has fixed all racks in the walkin cooler. Observed two racks that need to be fixed by painting. Observed slight food debris in one gasket for a reach in unit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing throughout areas in kitchen. Observed no food debris build up inbetween tiles.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site for most of the inspection. PIC arrived at the end of the inspection. Advised to have the food employee certified as a food protection manager.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee filling up container with water to use for cooking pasta sauce. CDI - educated that handsinks are only for handwashing and to use the prep sink for food purposes. Discarded water and started over. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels for the handsink behind the bar. CDI - provided papertowels to the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dough mixer, slicer, and utensils not clean to sight and touch. CDI - advised to wash, rinse, and sanitize items.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed no date labels on any prepared TCS products in flip top, reach in unit, and the walkin cooler. All prepared products such as cooked chicken and pasta, blanched broccoli, commercially packaged spinach, spring mix, and heavy cream and milk shall have a date label on product if prepared and held in the food establishment for over 24 hrs. Food employee states that the products were all prepared on Sunday. CDI - educated food employee and PIC about proper date marking criteria. Allowed to place labels on products.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restaint upon arrival. CDI - advised to put on an approved hair restraint.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty racks and rusted racks throughout kitchen. Advised to clean and/or repair. Observed food debris build up in the gaskets to the reach in unit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between tiles in the dishpit area; Observed food debris build up inbetween the tiles because floors are not easily cleanable.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated employee to dry hands with paper towel and to use that paper towel to turn the faucets off to prevent recontamination.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed salmon stored in the walkin cooler with out a covering to the container.

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, nonabsorbent, and withstand repeated warewashing. Observed bread contained in trash bags. CDI - educated that the trash bag is not an approved food contact surface; advised to store bread in large plastic containers that can withstand repeated warewashing.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty rusty racks in the walkin cooler. Advised to re-paint.

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 wall underneath spray arm and dishmachine in disrepair. Advised to fix from past water damage.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed food employee wash hands without using soap. CDI - educated to use soap when washing hands. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee wash hands, then recontaminate hands by bare hand contacting the sink faucets when turning them off. CDI - educated that when washing hands, after rinsing hands off, dry with a paper towel and then use that paper towel to turn the faucets off.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed marinera sauce in 5 gallon container stored on the floor in the kitchen. CDI - advised to not store food on the floor and brought the product off of the floor to a better location to prevent recontamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLAITON. Observed dirty rusty racks in the walkin cooler. Advised to re-paint.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee cell phone on the prep table. CDI - educated to remove the phone from the prep table; sanitized the prep table with 50 ppm chlorine sanitizer solution.

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 REPEAT VIOLATION Observed shellstack tags not in chronological order. CDI - edudated methods of keeping tags in the proper orde; PIC placed tags in order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P The reason for all these violation is so EHS can get the message acress that equipment food contact surfaces need to go through a proper cleaning procedure of wash, rinse, and sanitize, every 4 hrs when dealing with potentially hazardous (TCS) products. Observed the meat slicer with old dried up food debris on the food contact parts of the slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed pasta out of temperature in a reach in cooler. CDI - Advised to uncover and cool down quickly.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pasta, garlic in oil, and cooked broccoli held and prepared for over 24 hrs in the establishment. CDI - educated that these product need labels; provided labels to the products. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf REPEAT VIOLATION Observed spinach opened for over 24 hrs without a date. CDI - educated about having date on product; provided date label to product.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cleaned equipment stored on dirty rack; spider with spider web crawling around next to clean equipment. Advised to clean more often to prevent spider webs around equipment, utensils, and product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Advised to clean storage racks in kitchen and in the walkin cooler. The racks are dirty.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Advised to clean floors throughout kitchen and dry storage area more often. Observed torn cardboard boxes and debris on the floor throughout 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 that the collection of shellstock tags were not in chronological order. CDI - PIC organized the shellstock tags in chronological order during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one piece of broccoli out of temperature becuase the product was stacked too high. CDI - educated about issues with overstacking; PIC removed the overstacked product and placed in walkin cooler to cool down.

Be 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged spinach and roasted red pepper without a date on the product. CDI - PIC placed a date label on the products requiring date marking.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product sitting out on a table top cooling in the temperature danger zone. CDI - product was moved to the walkin cooler to cool down and educated about cooling down quickly.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed multiple products stored in the reach in coolers with paper towels on the product.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from the garbage receptacle. PIC has called company to bring plug during inspection.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed lighting in the walkin cooler at 0 ft candles.

4-501.11 Maintain equipment in good repair. Bar 3 compartment sink and ice bin and three compartment kitchen sinks are directly plumbed. No visible air gap. Observed cold water faucet at 3 comp is not working with only hot water available (repair cold water faucet to function properly).

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 repair issues to PHYSICAL FACILITIES ( painting needed on several locations in kitchen area) 6-202.15 (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Observed back exterior door to kitchen not self closing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored above open pan of marinara sauce. CDI-moved to proper storage order.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large amount of unused equipment stored in facility such as soda fountains, espresso machines, small coolers, etc.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. No verbal or written policy stated. Sample health policy provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed bar hand sink blocked by soda canisters on the floor.

3-203.12 Shellstock, Maintaining Identification - All mussels and clams on the menu are cooked, however tags need to be dated on the date product is finished.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed build up present in empty ice bin at bar and some build up inside the ice machine. Both areas cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Coca-cola beverage cooler's interior temperature was 50F. Wrapped butter patties, parmesan cheese and salsa removed from this cooler. PIC also removed lemons and limes

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed lasagna and cooked ground beef without date labels. Also noted frozen cooked meats and sausage without date labels. Items date labeled and handout provided.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed upstairs and downstairs restrooms not in working order. Downstairs customer restrooms are functioning. Bar 3 compartment sink and ice bin are directly plumbed. No visible air gap. Two kitchen prep coolers, fountain drink machine in kitchen, cappuccino machine upstairs and slicer in dry storage are not working. Also noted faucet at 3 comp sink need to reach all compartment and turn on and off correctly. Cold faucet did not turn easily. Caulking need to be redone behind the 3 comp sink and dish machine.

6-303.11 Intensity-Lighting - Observed less than 50 foot candles of light in the kitchen and less than 10 foot candles in the walk-in cooler and freezer. Several light fixtures are missing in the kitchen and another light is out.

2-103.11 (M) Person in Charge-Duties - FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOODObserved inadequate verbal/written employee health policy. Must know the five symptoms, five illnesses and exposure to those illnesses. Sample employee health policy provided at inspection.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Observed kitchen hand wash sink used to fill water for pot and bar hand sink blocked by soda tanks on the floor in front of the sink. Instructed employee to use the two compartment prep sink and had the PIC move the soda tanks for access to bar hand sink.6-301.14 Handwashing Signage - Provided signs for kitchen and bar hand sinks.

3-101.11 Safe, Unadulterated and Honestly Presented - Observed plastic bag with small amount of black dried up lettuce in the unused kitchen restroom that is not operational. Also observed outdated steak sauces, hot sauces, bbq sauce and old chili peppers on the dry storage racks. All items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed sauces, washed produce and cooked lasagna without proper date marking. Instruction and handout provided during inspection.

7-102.11 Common Name-Working Containers - Observed one unlabeled bottle of degreaser. Bottle labeled during inspection

.4-501.11 Good Repair and Proper Adjustment-Equipment - Observed old non-working equipment such as a slicer, coffee/ cappuccino, soda fountain machine in the kitchen and dry storage areas.

6-501.12 Cleaning, Frequency and Restrictions - Observed areas of the floor in corners and under equipment with build up present.6-501.114 Maintaining Premises, Unnecessary Items and Litter - Observed paint and tools mixed in with items in the dry storage area. Also noted upstairs area, not in use, in need of organizing.

6-303.11 Intensity-Lighting -Observed less than 50 foot candles of light in the kitchen and less than 10 foot candles in the walk-in cooler and walk-in freezer. Several light fixtures are missing in the kitchen and other light bulbs are out.

Facility must have food safety certified manager on site. No food safety certified manager on site during inspection. Points will be deducted beginning Jan 1, 2014.

Food shall be protected during storage. Observed pepperoni stored in direct contact with plastic grocery bag and wedge of parmesan cheese stored directly on shelving in walk in cooler. CDI-food discarded.

Sanitizer shall be at correct concentration. Observed bottle labeled bleach and water registering 0ppm. CDI-sanitizer remade to correct concentration.

Facility shall be maintained clean. Cleaning needed throughout kitchen especially dust build up on walls near vents and the floors in dry storage.