CARRABBA'S ITALIAN GRILL #3403

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food safety concepts. EHS found several food violations with cold holding, hot holding, reheating, hand washing as well as other violations. CDI- EHS educated PIC on all violations during inspection. See other violations for details. EHS came for standardization inspection on 9/23/25. EHS spoke to manager about hand washing, cook-chill process, reheating, hot holding among other concepts. At the end of the inspection EHS gave feedback and items to fix during the inspection. No improvement noted. Manager stated that they have kept all processes the same. During the previous visit manager stated that “he is not a thermometer but he knows when food is hot.” No temps were taken during the standardization inspection and several food temp issues were found. No temperatures were taken with a thermometer today. Several issues were found with food temperatures during visit. EHS recommends risk control plan be completed for reheating and ROP. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. Manager and employees need more training with all food safety concepts. CFPM certificate recommended. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed manager without knowledge of employee health. Manager stated that the other manager would know about where to find it. Manager stated if employees are sick they go home and come back when they feel better. EHS sent copy of employee health policy and reviewed with manager. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw chicken, change gloves then work with RTE foods without hand wash. CDI- Hands washed. EHS educated employee on when to wash.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can, plates and single service trays blocking hand washing sink on the line. EHS mentioned that hand sink must remain available at all times during standardization inspection. Hand sink is also not conveniently location. Hand washing sink was blocked during previous visit and was addressed. Hand wash violations were found last visit on 9/23/26 at the front line with switching from raw to RTE. Manager was notified of the violations previously and corrections were made. . 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand washing sink needed on the front line closest to the bar area. The hand washing sink is located at the end of the front line area. Employees handling raw meats will need to pass other employees and walk down the entire line to get to the hand washing sink. Sink was also blocked by trash can, plates and single service items. EHS found that employees are not washing their hands on the front line unless prompted. Employees are just changing gloves. See violation #8. **Continued violations with hand washing and/ or hand washing sinks will require additional equipment or SOP to reduce amount of hand washing needed.**

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letters for salmon cooked to medium upon request. Salmon, trout and scallops are asterisked for undercooking on menu. VERIFICATION REQUIRED WITHIN 10 DAYS.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above porchetta in walk in cooler. CDI- Porchetta stored with RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of plates on the line soiled with old food debris. EHS addressed issue during standardization inspection. CDI- All items taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed manager reheating marinara that was in the hot well. Marinara was removed from pan and placed into container without checking the temperature. EHS asked if the product was done reheating. Manager stated yes. EHS asked how he knew that the items was finished (what determined that the food was finished cooking). Manager stated that he just knew. Marinara was reheated to 148F when checked with EHS’ thermometer. CDI- Marinara reheated above 165F. EHS did not see manager or employees temp any food items during the duration of the inspection. When EHS asked for a thermometer, manager stated that he would have to find one because the employees lose them. Keep extra thermometers for use. Thermometer should be available at all times for use, especially when cooking raw meats, reheating.. . Other. NOTE: EHS reviewed reheating with manager during standardization inspection. Several issues were found with reheating during that inspection and corrective actions were made. Manager did not use a thermometer during that time either.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara and Marsala in hot well holding below 135F. Observed potatoes in hot box holding below 135F. CDI- All items reheated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items stored in a non-functional unit for use. Manager stated that the unit was not working and that maintenance was on site to fix the unit. Food was still placed into the unit for use on the line even though employees were aware that the unit was not functional because they had orders. EHS asked what their SOP is when units break down. Manager stated that they took some of the food out but kept some in the unit because they needed it. All food temped was approximately 60F. Food had been in the unit for 2.5 hours. EHS advised PIC to pull all items from unit and cool them down in the walk in. Do not use non-functional units to store food. VERIFICATION REQUIRED WITHIN 3 Days, 10/17/26. Observed spinach pasta in single cold drawer 1 holding above 41F. CDI- Voluntarily discarded. Per maintenance fan is down. Prep top is 38F. Low reach in still needs to cool down. Maintenance stated to give it overnight. 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). 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 several bags of ROP meat sauce marinara and soup with no date labels. CDI- Discarded. Observed sausage, pepperoni, salami, penne pasta and lettuce in cold drawers without dates. Manager did not know when they were made. CDI- Items voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grill butters with bastion brush held out on TPHC without time stickers. There is a container for raw meat and cooked meat. The brush is stored in the butter container. When needed the chef removes the brush from the container, brushes the meat with butter, then places the brush back into the container after touching the raw or cooked meat. Butter is held at the grill station in front of the grill. Item needs to be held on TPHC without 4 hour time stamp. CDI- Butters replaced and time stamp placed on new butters. Observed broth on the line held out at room temp. Manager stated that they make it in the morning and hold it on the grill line all day for service. CDI- Voluntarily discarded. Keep on 4 hour TPHC time. EHS reviewed process during the last visit on 9/23/26. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed soups on TPHC with an end time of 2:55pm. Soups were still in the well at 4:45pm. CDI- Soups voluntarily discarded. And replaced with new soups and new sticker. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on TPHC. VERIFICATION REQUIRED WITHIN 10 DAYS TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-502.11 Obtain a variance for specialized processes.-Pf Observed ROP packed sauces and soups with zip ties. Manager stated that they bag the items hot, zip ties them and cools them down in an ice bath and in the walk in cooler. They do not take cooling temperatures throughout the process to ensure items have met cooling parameters. Bagged ROP sauces and soups are held in the bag for 2-4 days depending on when they are needed according to manager. When needed they are placed into a water bath and reheated. No temps are taken for reheating to ensure that it has met proper temp prior to being hot held. After reheating items are held hot in the warmer or hot well. EHS asked if the sealed bags could be held for over 48 hours with the seal in tact. Manager stated yes. Facility does not have approval from the state for cook/ chill process. EHS asked what process they were using for the ROP soups and sauces. Manager stated that they have not changed the process used since the standardization inspection. See below. EHS found soups without a date. Manager stated that he forgot to put a date on the soups, marinara and meat sauces. There is no way to determine when the 48 hours period began. All items without a date were voluntarily discarded. If 48 hours rule is not used facility will need a variance from the state. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS evaluated the ROP process during the standardization inspection on 9/23/26. It was found that facility was cooking the soups and sauces, filling the bags hot. Once hot filled bags are sealed with zip ties and kept for 4 days until used. EHS found product in the walk in cooler that was past the 48 hour period. Some items were dated 9/19/26. District manager Alicia called EHS stating that they were approved for the process and sent over a HACCP plan. EHS reviewed HACCP plan with supervisor W. Bell and confirmed with supervisor C. Thompson. It was confirmed that the facility did not have approval from the state for the HACCP plan sent over. All product either without a date or held after 48 hours was voluntarily discarded. Facility is approved to hold items for 48 hours in sealed bags. Facility was not holding for 48 hours but for 4 days. No HACCP plan logs were used to track item cooling/ reheating/ cooking process either with the plan they thought was approved. CDI- Process discontinued.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility will need variance from the state if ROP is conducted and held for longer than 48 hours. Manager stated that they hold product for 2-4 days as needed. CDI- All product without verifiable date discarded. District manager/ JVP Alicia called EHS during inspection stating that they were holding soups for 48 hours. EHS stated that they are not doing that process and that no dates are on several soups, marinara sauces and meat sauces. Manager stated that he forgot to put the dates. The processes described my the JVP were not being followed at the Northcross location. EHS explained that proper procedures must be followed. S For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of salt and oils without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in dry storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with wrist bracelet on. Employee was handling raw food items. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce being cut prior to washing. Wash all produce prior to use. EHS notified manager during standardization inspection that all unwashed produce must be washed prior to cutting. Previously employees were observed cutting unwashed tomatoes and unwashed parsley.

4-501.11 Maintain equipment in good repair. Observed prep top unit in disrepair. Unit disrepair confirmed by manager and maintenance personnel onsite. Unit is in process of being fixed. Observed several knobs broken off of the grill unit. Get repaired.

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 cold drawers, hot drawers, grill area units, bins housing dishes, shelf housing pans in need of cleaning throughout on the front line.

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 and around equipment in need of cleaning. Floors in breading area and on the line especially need cleaning. REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) portions of food (grilled chicken and diced tomatoes) in relatively clean containers in prep unit 3 nesting within spinach bin. CDI - PIC removed containers from food and rotated to prevent potential contamination.

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 three (3) out of date, non date mark exempt TCS food items (burrata prepared 6/13, sliced tomatoes prepared 6/14, and undated meatballs) in prep line 1 (closest to bar.) Per conversation with PIC, items without dates in prep units were prepared on day inspection and are to be held for less than 24 hours. CDI - PIC voluntarily disposed of food held for greater than 7 days. 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 one (1) employee preparing food (lasagna trays, etc.) while wearing wrist band. REPEAT. Note: No escalation in point deduction due to some improvement; only one (1) food employee was observed with hand, arm, or wrist jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held at prep line, above in use wiping cloth bucket. CDI - Bucket was remade and calibrated with at 3 compartment sink and wiping cloths was returned to bucket.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed one (1) container of water used to hold in use utensils at the cookline in an insert being held 124F water on the prep counter at the time of the inspection. All other water containers used to hold in use utensils were observed at 135F or above. PIC has been informed that they must keep the insert container of water at 135F or to not use water to store in use utensils.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately six (6) clean containers stored on drying rack in a manner that did not facilitate air drying (wet stacking). CDI - Containers were separated out to allow for air drying. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed three (3) multi use children’s drinking cups at ice machine shelving with pits and discoloration. Per conversation with PIC, cups had not been used since switch to single service cups for children. CDI - PIC voluntarily disposed of distressed multi use utensils. Note: EHS initially observed high temperature dish machine failing to hit 160F on high temperature dish plates. After rerunning machine, final temperatures above 160F were observed. PIC has stated that repair personnel have been contacted.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) of two faucets at 3 compartment sink not dispensing water. Observed water flowing from hot water heater in outdoor riser room. Repair and maintain water systems as required

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 three (3) broken tiles at walk in cooler entrance. Per conversation with PIC, work order exists to replace broken titles. 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 minor soils accumulation on floors near clean in place equipment (I.E. bread slicer) and in WIC. Clean floors as needed to prevent soils accumulation on.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee drink stored above unused food prep table. CDI - Drink was disposed of prior to EHS correction.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool stored in handwashing sink in prep area. CDI - Steel wool was removed. -0 points-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach a sanitizing temperature of 160F. Two max/min thermometers were used both indicating a maximum temperature of 144F. CDI - High temp dish machine has been taken out of service and a technician has been called. All utensils and equipment will be washed, rinsed, and sanitized at three compartment sink using DDBSA sanitizer. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed equipment stored on drying rack in a manner that did not facilitate air drying (wet stacking). -0 points-

4-501.11 Maintain equipment in good repair. Observed high temp dish machine unable to reach a sanitizing temperature of 160F. Dish machine has been taken out of service until repairs are made. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouging and staining. Resurface or replace cutting boards so they are smooth and easily cleanable. -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at walk in cooler entrance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving above prep table. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to not be in used and stored on the prep counter with visible food debris on the pusher arm. PIC stated using it earlier in the day for tomatoes but hasn’t since that prep work. CDI - PIC removed pusher arm and had it W/R/S at the dishpit. 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 a piece of grilled chicken breast that was stated to be finished cooking by the cookline employee to be temping at 157F in the thickest part. CDI - Cookline employee placed back on grill to achieve >165F cooking temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked spaghetti, cooked rigatoni, cooked bowtie pasta, cooked sausage, diced tomatoes, raw chicken cutlets, and raw breaded chicken cutlets all at temperatures of 45-47F in the refrigerated drawers across from the pasta station on the cookline. Ambient of the unit was observed at a temperature of 45F at the time of the inspection. PIC stated when he arrived this morning at around 9am the unit had been in a defrost cycle and that during his temperature checks upon arrival the unit was recorded at 39F or below. PIC relocated all out of temperature items to a rolling cart and moved it to the WIF to rapidly cool, where they were observed at 38F or below 30 mins later. Unit ambient did not drop during the time the EHS was on site. No TCS items are to be stored in the non functioning 4 refrigerated drawers at the pasta station. Work order placed and 3 day VR to observe repair. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 Insert containers of chopped burrata cheese, cooked meatballs, and pomodoro sauce that were not provided with date marks in the cookline opentop refrigerator closest to the bar. PIC stated that the burrata was prepared the night before and the meatballs and pomodoro sauce were from bulk batches in the WIC and didnt know why the stickers were missing. - Observed an insert container of tomato caprese and an insert container of portioned bags of cooked chicken wings to have incorrect date marks on them. Caprese was observed with a date mark of 10/4 and the chicken wings with a date mark of 10/3. PIC stated that he had prepared the caprese after making a catering order this morning and that the chicken wings are from a bigger batch in the WIC and states that sometimes the cookline employees refill the cookline insert containers without changing the date labels. CDI - Correct date labels placed on all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 large plastic bins of spaghetti and penne pasta cooling in the WIC at a rate of 0 degrees/min. PIC states that after they are cooked they are placed into an ice bath and then into the large plastic containers to finish cooling down. No change in temperature was noted over the course of an hour. Items were not being actively stirred, in a deep container with tight fitting lids on, and stacked on top of one another in the WIC. CDI - PIC relocated to WIF for rapid cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of oil and spice shakers at the cookline that were not labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at 0ppm of sink and surface sanitizer in the back prep line. Buckets were observed with a large amount of wiping cloths in them at the time. CDI - PIC emptied and refilled wiping cloth buckets with new sanitizer solution which tested at 700ppm.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in use utensils at the cookline being held in an insert container of 120F water on the prep counter at the time of the inspection. PIC informed that they must keep the insert container of water at 135F or to not use water to store in use utensils.

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. - The gaskets of the refrigerated drawers throughout the cookline were observed with accumulations of food debris/grime. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed straining basket stored in handwashing sink at prep line. Observed water pitcher and whisk stored in handwashing sink near drink station. CDI - Items were removed. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind ready to eat goat cheese in refrigerated drawer at prep line. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with an internal ambient temperature of 53F. All TCS foods were at temperatures between 48F and 50F. PIC produced temperature logs of walk in cooler prior to opening for lunch with all TCS foods temping at 41F or less. A technician was called and arrived for repair. Technician replaced sensor and removed ice in refrigeration unit. Technician stated that repairs were made and unit was back in working order. Walk in cooler was allowed to cool during inspection. Internal temperatures were measured at 41F by end of inspection. -REPEAT- -1.5 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked noodles used as garnish for chicken soup. Noodles are held without temperature control next to hot holding chicken soup. CDI - Written procedures were created during inspection and e-mailed to PIC. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no start and end times for cooked noodles used as garnish for chicken soup. PIC stated that start and end times are tracked using date marking stickers. CDI - PIC placed start and end time on cooked noodles. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 53F. External thermometer read 57F. Observed ice build up on condenser fans. CDI - Technician arrived and repaired unit during inspection. -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 heavy dust build up on condenser fans of walk in cooler. -0 points-

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 drink stored on prep table next do deli meat slicer. CDI - Drink was moved to designated storage area. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup of water stored in handwashing sink at prep line. Observed spatula stored in handwashing sink near pizza oven. CDI - Both items were removed. Improper use of handwashing sinks has been noted on previous educational visit. PIC has been advised to enforce the rule that handwashing sinks are for handwashing only. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw scallops in refrigerated drawer holding at 48F. All other items in refrigerated drawer were 41F or below. CDI - Ice bags were placed on top of raw scallops to rapidly cool them to 41F or below. -0 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled shaker containers stored on prep line. Proper labeling, including labeling strategies, were discussed with PIC. Points were not increased due to improvement in labeling practices seen elsewhere. -REPEAT- -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food build up and debris behind cooking equipment on prep line. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken breasts cooked to a temperature of 126F and 137F. PIC stated that chicken breasts were par-cooked to reduce customer wait time. CDI - PIC was instructed to fully cook chicken breasts to 165F. Chicken breasts were returned to grill and reached an internal temperature of 180F. -1.5 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 shaker containers of prep line. -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 food splash and residues on non-food contact surfaces of cold holding drawers, shelving, and flip top coolers. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above ready to eat tuna and ready to eat anchovies. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food splash and food debris on floors under prep tables and cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneezing in dry storage and food preparation areas. Employee has been instructed to sneeze into protected portion of arm and to wash hands immediately. Employee conducted proper handwash. PIC has been advised to review employee health policy and when to wash hands. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking access to kitchen handwashing sink. CDI - Trash can was moved to designated area. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed eggplant and bell pepper with produce stickers still attached stored above ready to eat sauces. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ramekin bowls stored as clean with build up of food residues and dressing. CDI - Ramekins were taken to dish machine to be washed, rinsed, and sanitized. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed covered plastic containers of cooked mashed potatoes, prepared day prior to inspection, cold holding in walk in cooler at 44F. PIC stated that mashed potatoes were placed in walk in cooler to cool day prior and had not been removed. CDI - Mashed potatoes did not meet cooling standards and were discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered plastic containers of cooked mashed potatoes that did not meet proper cooling parameters in walk in cooler. Observed covered and stacked containers of cooked pasta and cut lettuce cooling in walk in cooler. CDI - Mashed potatoes were discarded. Pasta was uncovered and unstacked and moved to walk in freezer to rapidly cool to 41F or less. -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee filling small ramekins with dressing without wearing a hair restraint. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee filling small ramekins with dressing while wearing finger nail polish. CDI - PIC has been advised to enforce policy of wearing gloves for any employee who wears fingernail polish and prepares food. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed bell peppers stored as clean with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between crevice of prep sink and cold holding equipment -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food container stored on floor in dry storage area. -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 food splash, residues, and debris on non-food contact surfaces of cold holding, hot holding, and cooking equipment. Observed food splash on insides of reach in cooler and along shelving. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions stored on shelving with whole potatoes, onions, and on container of panko bread crumbs. Store employee clothing and possessions in designated area away from food, equipment, and utensils. -REPEAT- -1 point-

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 drinks stored on prep surfaces in food prep areas. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -REPEAT- -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at 50F and cooked pasta at 45F in cooler drawer. PIC stated that items were placed in drawer prior to lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or below. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp and scallops thawing completely submerged under running water with a temperature of 84F. CDI - PIC removed frozen shrimp and scallops and placed in walk in cooler to continue the thawing process under refrigeration. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -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 large bin of sugar in dry storage without label. -0 points-

2-403.11 Food employees may not care for or handle animals in the food establishment.-Pf Observed employees exit kitchen to pet a dog in parking lot. Employees were observed washing hands using correct handwashing procedures upon return. CDI - PIC has been advised to review policies with employees. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fruit flies in kitchen and dry storage areas. Control insects to prevent infestation. -1 point-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored on top of coffee machine without wrappings or packaging. -0 points-

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine unable to obtain a chlorine sanitizer concentration of at least 50ppm. Dish machine had not been in use during today's service. Employee exchanged container of chlorine sanitizer but was not able to obtain correct sanitizer concentration. PIC has called a technician for service and is using DDBSA sanitizer at three compartment sink to wash, rinse, and sanitize equipment and utensils. A return visit will be made to determine if dish machine has been repaired. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and charges in food prep areas. -0.5 points-

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 drink stored on shelving with clean utensils and equipment. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at cook/prep line with an employee's hat stored inside. CDI - Employee hat was removed. -1 point-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed eggplant in walk in cooler with visible signs of mold. CDI - Eggplant was discarded. -0 points-

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 tomato sauce and cooked meatballs in flip top cooler without date marks. Prepared items are being portioned into smaller containers from large batches in walk in cooler and placed in flip top cooler without date mark. CDI - Date marks were added to match date marking from larger portions. 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 eggplant dated 3/20 in walk in cooler. Observed campagnola sauce dated 3/23 in flip top unit. CDI - Items were discarded. -1.5 points- 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 stacked plastic containers of cooked broccoli and cooked mushrooms cooling in walk in freezer. CDI - Covers were removed and containers were emptied onto sheet pans to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing and cooking food with bracelet and wristwatch. -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 debris, grease deposits, residues and dust on surfaces of cooking equipment, equipment handles, gaskets, and shelving throughout establishment. Recommend higher frequency and more thorough cleaning. Points not elevated due to progress shown. -REPEAT- -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up of food residues, debris, and splash on floors and walls in kitchen area especially under prep tables, in the dish pit area, under hot and cold holding equipment. Recommend higher frequency and more thorough cleaning throughout facility. -REPEAT- -1 point-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use electronic labeling system keypad, handle sanitizer buckets, and move food prep equipment then don gloves to begin chopping romaine lettuce. CDI - Employee was stopped and asked to wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands for less than 5 seconds then use bare hands to turn off water faucet. CDI - Employee was asked to rewash hands and proper handwashing procedure was reviewed. -2 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at most kitchen handwashing sinks. -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 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 covered large plastic bus tub of cooked broccoli cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food product. -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use to-go food containers stored on floor in dry storage area. -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 heavy build up of food residues, debris, and dust along shelving, condenser fans in walk in cooler, and along prep equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up of food residues, debris, and splash on floors and walls in kitchen area especially under prep tables, in the dish pit area, under hot and cold holding equipment. Recommend higher frequency and more thorough cleaning throughout facility. -REPEAT- -1 point-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items observed during the inspection: Hot holding, date marking, handsinks not being supplied with soap and paper towels. Please see items below for corrective actions. CDI - Provided education. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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 open drink on the walk in freezer shelving. CDI - drink was removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at both handsink at the cookline. CDI- PIC provided soap 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handsink at the cookline. CDI - PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 4 food containers of mashed potatoes in the hot holding cabinet at 120F. CDI - mashed potatoes were rapidly reheated to 165F. -REPEAT-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced grilled chicken in the cooler drawer without a date. CDI - PIC stated the product was prepped yesterday, allowed to date. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in the dry storage room. Clean shelving and floor in the dry storage to be able to identify if there are pest issues.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup being used as a scoop for the ketchup.

5-205.15 Maintain a plumbing system in good repair. Observed the pipe from the bar sink misaligned and is not over the floor drain and draining on the bar floor,. Repair.

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 damage to floor grouting throughout the kitchen and back prep areas, broken soap dispenser in the back prep area, being held by plastic wrap, broken coving tiles in the back prep area. Ceiling in the dining room area are accumulating dust and black residue. Replace/ Repair.Facility has informed EHS that the floor/roof/ceiling panels are scheduled to be repaired. PIC stated that repairs for their facility are scheduled for 10/30 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 following areas within in the facility are in need of cleaning, Floor under equipment (ice machine, cookline equipment, prep top coolers at the prep line), under shelving units in the dry storage room, both employee bathrooms the floors and walls are in need of cleaning, and all the floor drains throughout the facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and metal bar in prep sink. CDI - Sink was cleaned.

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 food debris on pans and scoops stored as clean. CDI - PIC moved dishes to be cleaned at dish area. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in soda fountain ice bin. Needs cleaning. REPEAT. Points not escalated due to improvements from last inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Marsala sauce at 130 F and Ricardo sauce at 76 F. CDI - Both sauces were reheated.

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

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 on sides and around gaskets and internal edging of prep coolers and drawer coolers. Observed build up on underside of soda fountain where nozzles are and around outside edges of ice bin. Observed build up and webs on shelf underneath soda fountain. 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 damage to floor grouting at the cookline. Repair. Points not taken. Facility has informed EHS that the floor is scheduled to be repaired. REPEAT.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler with gloves on and going from into the cookline to the back of the prep area to obtain equipment utensils. CDI - Provided education on when to wash hands. Food handler washed their hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up interior of the ice chute of the ice machine and ice bin. Needs cleaning. 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 the interior of the microwaves in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed the dishmachine not sanitizing, 0 ppm of chlorine. Ecolab was called out and repaired. At least 50 ppm of chlorine dispensing.

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 cut lettuce cooling covered and stacked. CDI - Covers were removed and unstacked.

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 ROP frozen mahi not removed from the reduced oxygen environment. CDI - Educated the PIC on proper thawing of ROP fish. Slits were placed on ROP fish.

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 on sides and around gaskets and internal edging of prep coolers and drawer coolers. 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 damage to floor grouting at the cookline. Repair. Observed ceiling panels in the women’s restroom water damaged. Replace. 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 on floors, walls, and ceilings throughout facility. Vents throughout the facility are accumulating dust. Clean and maintain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, pans, slicer, and chopper stored as clean with food debris on them. CDI - All utensils and equipment were moved to dirty dish area to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in the top of the ice machine and ice bin. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastas, broccoli, asparagus, and other foods in drawer coolers (See temperature log) above 41 F. CDI - Food was voluntarily discarded by PIC. PIC will contact technician to repair unit. Return visit should be made by EHS. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed anchovies, cut cherry tomatoes, tomato sauce, and pasta with no date labels. CDI - Food was discarded by PIC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor. CDI - Bucket moved off of floor.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use cutlery and dressing cups in boxes on floor of storage room. CDI - Items were moved off of floor.

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 facility does not have a irreversible thermometer for dish machine. Facility has been notified of this requirement and that points will be taken if one is not available during future inspections.

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 on sides and around gaskets and internal edging of prep coolers and drawer coolers. Observed build up on knife strip. 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 damage to wall at doorway to dry storage room. Needs to be 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 build up on floors, walls, and ceilings throughout facility. Floor behind stand mixture has build up of moisture and food debris. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top two drawers for the prep top cooler in front of stoves with the following temperatures: pasta 48F, ricotta salata cheese 49F, sausage 49F. Bottom drawers and top of prep cooler were all below 41F. CDI - PIC voluntarily discarded the two drawers. Discussed the importance of properly closing the drawer since they are so close to a heat source. -REPEAT-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese dated for 8/30 (past the 7 days). CDI - PIC 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 Observed romaine lettuce in walk in cooler stacked and covered in the walk in cooler. Observed parboiled asparagus cooling covered and stacked. CDI- Asparagus was unstacked and uncovered.. Lettuce was placed on a speed rack to allow air to flow freely through the product. -REPEAT- **continued non-compliance for this item may result in further permit action.

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

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 a stored in water at the prep area.

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 wheels to sugar bin damaged. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front prep line gaskets on all refrigeration units in need of cleaning. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the mop sink. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a couple broken floor tiles in the back prep area. Observed broken ceiling panels in the dry food storage room. Observed missing intake vent cover. Replace.repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a sweatshirt on the dry food shelving with onions and potatoes.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open drink in the walk in freezer. CDI -PIC discarded. -REPEAT-

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 dish washer handling soiled equipment and utensils then touching clean equipment and utensils without washing their hands. CDI - Provided education. Employee properly washed their hands. -REPEAT-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed heat sanitizing dishmachine only reaching 154F. CDI - PIC cleaned the interior now is running with a max temp of 162F. Observed employee actively washing equipment in ware washing sink, sanitizer was tested at 0ppm of Quat. Chemical jug was empty. CDI - PIC switched out the chemical and is now at the correct concentration of 200 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles accumulating black residue. CDI - PIC removed and cleaned during the inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes in the cooler drawer (salad prep-front line) temped at 48F (prepped at 1030AM this morning) - Cooling parameters were not met. CDI - PIC voluntarily discarded the tomatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta sitting out at room temperature, temped at 62F. CDI - Cookline cook voluntarily discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed goat cheese prepped today in the cooler drawer not datemarked. CDI - Cookline cook properly datemarked product. -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 cooked chicken in the walk in freezer covered. Observed romaine lettuce in walk in cooler stacked and covered in the walk in cooler. CDI- Cover was removed over the chicken. Lettuce was placed on a speed rack to allow air to flow freely through the product. -REPEAT-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils in standing water at the front line prep.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting along the front prep line heavily scratched and scored. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front prep line gaskets on all refrigeration units in need of cleaning. -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 broken or missing floor tiles at the front cookline and in the back prep area. Observed floors under all cookline equipment, prep area equipment, and ice machine are in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep area at the cookline. CDI- Drink was voluntarily discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Obsereved food handler don gloves without handwashing. Hand sink at the cookline did not have paper towels. Food handler stated washing their hands in the back prep area. CDI- explained to the PIC the importance of when to wash their hands and washing hands properly. Hands were rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Oberved no paper towels at the warewashing hand sink and the cookline hand sink. Facility is in the process of replacing the paper towel dispensers. CDI- PIC provided paper towels and explained/educated on the importance of providing all the necessary suppiles to properly wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over cheese in the walk in cooler. CDI- PIC rearranged the order to prevent contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the "Clean" slicer with dry food debris. CDI- PIC rewashed and sanitized the slicer.

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 feta cheese in the walk in cooler open yesterday without date marking. CDI- Allowed PIC to date since the date opned was determine. Improvement from the previous inspection on date marking.

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 the lemon butter without a time, temped at 112F. CDI- Allowed to label with time since time out was determined.

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 parmesan just prepped and breaded and not cooled prior to placing in the cooler drawers. Temped at 52F. CDI- PIC removed the container of chicken and placed in the walkin freezer to cool back down to 41F or below.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer bucket at the prep area at 50ppm of Quat. CDI- sanitizer bucket remade and is now at between 200-400 ppm of Quat.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting along the front prep line heavily scratched and scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front prep line gaskets on all refrigeration units in need of cleaning.

Repeat Violation, 1.5 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers in clean dish/utensil area with food debris and sticker still on them. CDI- Items were removed to be rewashed.

General Comment. 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 penne pasta(prepped at 8:52am), spaghetti pasta(prepped at 9:08am) and mashed potatoes(prepped at 10:30am) all cooling down with no temperature change in 42 minutes. CDI- Noodles were cooling, covered up, inside of large containers, mashed potatoes were cooling stacked high and covered up. Noodles were separated into individual shallow pans, uncovered, and mashed potatoes were separated into different containers, uncovered.

General Comment. 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 the following items with no date mark: sausage, noodles, soup, and marinara sauce. CDI- If PIC could remember when items were prepped the items were date marked, if not they were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta from 07/26 and broccoli in a container with a date label of 07/15. CDI- Pasta was discarded and broccoli container received a new date.

Repeat Violation, Full Points-1- 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 penne pasta(prepped at 8:52am), spaghetti pasta(prepped at 9:08am) and mashed potatoes(prepped at 10:30am) all cooling down with no temperature change in 42 minutes. CDI- Noodles were cooling, covered up, inside of large containers, mashed potatoes were cooling stacked high and covered up. Noodles were separated into individual shallow pans, uncovered, and mashed potatoes were separated into different containers, uncovered. Ice baths were done for noodles and mashed potatoes had been covered up again. Potatoes were uncovered.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers in clean dish/utensil area wet stacking.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use trays along cook line not inverted.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer stored clean with food debris. CDI-PIC took back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes below 135F. CDI-PIC reheated mashed potatoes to 172F. Observed soup at 120F in hot holding unit, other items were in temp. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed canned artichokes sitting by grill station at 71F, mozzarella in a pan, double stacked at 49F, mozzarella sticks at cold frying station at 46F, pasta covered with mozzarella pan in cold drawer at 49F, bagged pasta sitting above fill line at 43F. CDI-All items were voluntarily discarded except mozzarella sticks and bagged pasta. Moz sticks were moved away from the grill and non tcs food was put there. Bagged pasta was allowed to cool in the walk-in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed pledge and febreeze cleaners stored above single use to go containers.

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 aspargus at 57 cooling in a large portion, covered in a plastic container, food was prepared 1.5hrs ago. Observed large portions of pasta put in metal containers, covered that were made this morning at 11am, they were 47F-49F. Observed food employee portioning pasta into bags, pasta was 60F. CDI-Food employee uncovered items and moved them to the freezer to cool more rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies and flies in the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meatballs in prep unit stacked high and touching the top of the prep unit. CDI-PIC put meatballs in a deeper pan to keep them from touching the prep unit line.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops and other metal utensils hanging on hooks and utensils was directly touching a soiled wall. Suggested adding a stopper to PIC to keep utensils clean.

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

5-205.15 Maintain a plumbing system in good repair. Observed sink in the grill line overflowing, pipe came loose. CDI-PIC was able to fix during inspection.

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 ceiling tiles peeling and some with water damaged above the dishwasher.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far right handsink on cook line blocked by utensils, garbage cans, etc. CDI: Access restored to handsink.

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 several (7-9) mussell tags from May with no date of consumption recorded on them. All tags from March and April had dates. EHS had PIC speak to kitchen staff on the importance of dating tags. VERIFICATION REQUIRED within 10 days to determine compliance.

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 pomodoro sauce prepared earlier today (around 2:30 PM) cooling in a prep top cold holding unit at 97F and another portion at 70F. CDI: The 97F pomodoro sauce was voluntarily discarded by PIC, while the 70F sauce was stirred and sent to walk in freezer to facilitate rapid cooling to 41F. Sauce reached 46F by the end of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several foods in steam wells below 135F that PIC stated are usually held on TPHC, but were not marked with times. CDI: PIC marked each item with the 4 hour start and end time, as products had been in pan for less than 10 minutes.

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 pomodoro sauce cooling in a deep metal pan inside of a unit rated for holding. CDI: Pomodoro sauce was volutarily discarded. See #18 for more detailed information.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelving in warewashing area. CDI: Pans pyramid stacked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service styrofoam cups displayed behind bar with lip contact surfaces exposed to contamination from air.

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 painted FRP peeling throughout back of kitchen, as well as some damaged floor tiles around floor drain on main cook line.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed items stored in the handsink by the cook line. CDI - removed items from the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue on food contact surfaces of containers in dish pit area. Observed dirty bowls in container on storage rack. Observed debris on food contact surfaces of equipment items. CDI - brought all items to dish pit for a cleaning procedure.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer bucket at 0 ppm. CDI - refilled with new solution at 200 ppm.

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 has fixed past issue. Observed dust build up on hood. Advised to keep hood system clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. REPEAT VIOLATION. Observed no trash can at the handsink in the dishpit. CDI - provided a trash can for the handsink.

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 tag not stored with shellstock in the pull out drawer. CDI - placed shellstock tag with the shellstock in the pull out drawer. Educated PIC about shellstock tag compliance.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket less than 100 ppm. CDI - refilled with new solution at 200 ppm.

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 paint chipping off of storage rack in the dishpit. Observed shelving dirty underneath the drink machine.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap leaking underneath the handsink in the back of the kitchen in the prep area. Advsied to repair.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at a few handsinks. Advised to provide a trash can for every handsink.

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 papertowel dispenser in need of new batteries; the dispenser is not feeding properly.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed dish washer not switching gloves in between the dirty dishes and the clean dishes. CDI - educated to switch gloves in between handling the dirty dishes and the clean dishes. Cleaned the dirty item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in the temperature danger zone. CDI - reheated to proper temperature and advised to maintain at 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone. Refer to temperature chart. CDI - discarded product. Educated to cool food down before storing in the cold holding units; cold holding units are not for cooling. Advised to relocate the food to the back of the walkin cooler; advised to fix the door to maintain proper temperature and create a seal to the walkin. VR

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. 6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed fly in the kitchen. Observed the back doors bottom gasket tore off and no air curtain; back door wide open for deliveries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items. Observed dish washer drying off items with towel. Advised to air dry items.

4-501.11 Maintain equipment in good repair. Observed the walkin cooler door not properly fitting and creating a seal; refer to violation 20 for cold holding. 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. Observed paint chipping on the storage rack in the dish pit.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed foreign object in ice at the drink machine in the butlers pantry. CDI - removed the ice from the ice bin.

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 that the facility is getting better with shellstock tags by dating the tag of when the last shellstock was sold. Employees still do not understand to put the tags in order by chronological date. CDI - put the tags in proper order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items not clean to sight and touch (plates, pitcher, scooper, beef cuber, ladel). CDI - brought to dish pit. Emphasized to wash and rinse before sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta above 45F in flip top units. Refer to temperature chart. CDI - educated to be at 45F and below. PIC discarded product.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - refilled bucket to 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack. Educated to air dry items. 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 frozen plates stored in the freezer. Plates are stored in standing water. Advised to fix unit and remove plates from unit.

4-502.11(A) Maintain utensils in good repair. Observed spatula handle in disrepair. CDI - discarded spatula.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the handsinks. Advised to have trashcans at the handsink.

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. REPEAT VIOLATION. Observed that the facility has been working on fixing items out of compliance with regards to physical facilities. Observed that the floors in the bar area have build up debris. Keep the floors clean.

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 food employee not washing hands when needed. Employee washing dirty items at spray arm, then grab the cleaned and sanitized items with bare hands without washing them. CDI - educated food employee and PIC about when to wash hands. Advised to wear gloves and wash hands in between dirty 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. -Pf Observed one shellstock tag not in chronological order. Observed two shellstock tags not labeled with date the last shellstock from bag was sold. CDI - educated PIC abot proper shellstock requirements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - PIC discarded product. PIC called maintenance crew to fix machine; observed that the fans were not operating in machine.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed back door gasket in disrepair. Advised to replace back door gasket. EHS did not observe any flies.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket at low concentration: 100 ppm. Facility uses quat 146, which is active at 150 ppm. Advised to step up concentration so the bucket will hold longer. Advised to soak wiping cloth in sanitizer before storing in bucket; solution will hold concentration longer.

4-501.11 Maintain equipment in good repair. Observed outside of the walkin cooler broken; walkin cooler holds proper temperatures. Observed one cold holding unit broken.

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 dirty gaskets throughout the facility. Advised to clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsinks in need of trashcans. Advised to provide trashcans to handsinks. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout in between tiles throughout the kitchen. 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 tile broken on the floor-wall joint in the back of the kitchen. 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. Observed air intake cover with build up. Observed dust on ceiling. Observed floors behind the bar in need of cleaning. Advised to clean. REPEAT VIOLATIONS

6-301.14 Post a handwash sign at each handsink. Observed back handsink by the ice machine without a handwashing sign. CDI - provided handwashing sign at the back handsink.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed back door bottom gasket needing to be replaced. Pests can easily come inside kitchen.

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 back handsink by ice machine in need of a splash guard to protect the drinking water dispenser.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - relocated bucket to another area. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wiping cloth not stored in the sanitizer bucket solution.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed not trash can at the dishpit area handsink. CDI - provided trash can there.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout missing at bottom of fire oven. Advisd to repair. Observed broken tile throughout facility. Observed broken soap dispenser at dish pit area. 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. Observed floors throughout kitchen in need of cleaning. Advised to sweep and mop floors more often.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher not washing hands or switching gloves inbetween handling dirty dishes, then begin handling clean dishes. CDI - advised to switch gloves wash hands.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the mens bathroom. Advised to get a handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature. Refer to temperature chart. CDI - discarded product; reminded about being aware of the overstacking; educated to cool product in the walkin cooler before placing into cold holding equipment.

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 that whipped butter is on TIME control. Observed that the facility and employees are not following the TIME control SOP. Observed whipped butter prepared yesterday without proper label and it was not discarded after the 4 hours of being on TIME control. CDI - discarded butter; educated about TIME control and how to label properly and when to discard.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT VIOLATION. Observed dumpster lid open. Advised to keep closed.

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 tile broken in the back of the kitchen by the ice machine.

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 bag of mussels stored without tag. PIC stated that bag was split to two different coolers. Ensure tag stays with all pieces from each box. CDI-tag stored with bag.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several open top prep coolers not holding correct temperature near pizza oven. PIC stated the exhaust fan at pizza oven is in disrepair and hot air is blowing over the open top units as it usually does not. PIC has decided to voluntarily close down pizza oven until exhaust fan is repaired. PIC stated all items in prep coolers were placed out less than an hour prior. CDI-all items placed into walk in cooler to rapidly chill, pizza oven closed down, and ice bath also used for new product coming out of walk in cooler at 45F or below to be placed in prep units. Verification required to ensure prep coolers are working.

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 a plate of roasted red peppers and grilled chicken and a deep pan of grilled chicken cooling and tightly covered. All items began cooling within past 30 minutes. CDI-plastic wrap removed from plates and grilled chicken placed on sheet pans to cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on floor at prep line.

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 sink in wait station being used as a handsink and items such as cleaned and sanitized cups, single service cups, ice scoop, individual creamers stored in splash zone.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid door open. 5-502.11 Refuse shall be removed at a frequency that will minimize the development of objectionable odors. Observed strong sour smells near can wash and around dumpster outside.

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 flooring in poor condition throughout kitchen such as cracked floor tiles, damaged FRP, gaps between walls and floors that may be insect harborages. Observed dry storage shelving with gaps in between wall and shelving which could be insect harborages and not easily cleanable. 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 standing water, food splatter and debris on floors and walls and especially around floor drain in front of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large slicer used for lettuce with dried food debris. Observed dishes stored as clean with dried food debris. CDI-all items re-washed.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up and residue on equipment throughout.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in poor condition throughout kitchen such as cracked floor tiles, damaged FRP, gaps between walls and floors that may be insect harborages. Observed dry storage shelving with gaps in between wall and shelving which could be insect harborages and not easily cleanable. 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 standing water, food splatter and debris on floors and walls and especially around floor drain in front of ice machine.

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 working at dish machine, handling soiled utensils and then handling clean utensils without first washing hands. CDI by correcting procedure with PIC and had employee wash 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 Observed employee slicing bread and handling bread with bare hands. CDI by correcting procedure with PIC and employee washed hands and put on gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed womens restroom without hand towels. CDI by adding towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on plastic and metal pans stored on the drying rack. Pans were stacked. CDI by wash,rinse, and sanitize removing stickers and glue.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast coming off the grill x2 at 155F. CDI by reheating chicken breast to 165F for 15 seconds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, sausage, stored on line cooler >45F. CDI by voluntary discard. Observed orzo stored in walk-in cooler >45F. CDI voluntary discard. Observed blocks of butter stored in pan at room temperture on cook line >45F. CDI by placing in walk-in freezer for rapid cooling.

3-501.13 Use approved thawing methods. Observed calamari thawing at prep sink in pan 56F. Observed bags of calamari at prep sink 61F. PIC voluntarily discarded calamari. Thawing time could not be determined.

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 double handle cheese knife stored behind prep sink faucet.

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 peeling paint and mold growth in mens employee restroom. Observed sink coming loose from the wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks without a supply of paper towels. CDI-both sinks provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with heavy dried food debris. Observed pans stored as clean with sticker residue. CDI-all items taken to be re-washed. 4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed build up in interior of ice machine.

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 butter being held on time but no written procedures available, nor pull or discard times written on product. CDI-time label placed on product. Template for TPHC given by EHS.

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 two pans of mushrooms cooling in walk in and tightly covered. CDI-pants vented.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a slug on the wall beside ice machine due to a hole in wall from attempted burglary.

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

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

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 large hole in wall next to ice machine that is allowing outside pests in. 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 build up of grime on floors and walls throughout.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a box of rotten roma tomatoes on shelf at back prep line. Tomatoes were attracting fruit flies. PIC indicated that they usually go through box of produce before washing. CDI - box of tomatoes discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed sticker residue remaining on several pans that were stacked on dish shelves. Observed interior of ice machine with build-up. More detailed cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items inside appetizer station cooler and salad prep cooler on line > 45F (see temperature chart). CDI - ice bags were placed on all items. Service call was placed during inspection. Service should be provided within the next hour. Facility does not open until 4pm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths stored on top of uncooked bag of potatoes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on fans inside walk-in cooler. Clean the food debris from behind bread slicer machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker/label residue left on metal pans stored as clean. Observed some lettuce left inside lettuce spinner. CDI - cleaning process started.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some metal shakers used to stored sesasoning on cook line and prep line not labeled.