BRIXX PIZZA DILWORTH

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 cutting lemons used for non-alcoholic beverages such as tea and soda without gloves. CDI, lemons voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 1 pan of hummus cooling in flip top prep unit at 67 degrees F prepared in morning. CDI, hummus relocated to shallow sheet pan and placed in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed chicken thawing in prep sink under running water at 86 degrees F. CDI, chicken relocated to WIC to thaw under refrigeration.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed 1 of 3 thermometers not accurate to + or - 2 degrees f. CDI, thermometer removed from use . For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths used to stabilize cutting board.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of inspection. Two individuals who have their ServSafe certifications posted on the wall were not physically present. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cases of unwashed tomatoes and other unwashed produce stored on shelf above multiple RTE sauces and dressings, inside the WIC. Ensure all RTE food items are stored above unwashed produce to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. ServSafe observed on the wall is for another manager who was not present during today's inspection. Ensure a CFPM is present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one of the three food employees wash their hands at the handsink, then turn off the faucets without using a protective barrier. CDI: PIC had employee re-wash their hands using proper handwashing procedures to prevent re-contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cases of unwashed tomatoes and peppers stored above cambros and bottles of sauces and dressings, inside the WIC. Ensure all RTE food items are stored above unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies present at the can wash/dish machine room. PIC stated they have a professional pest control company that comes to service their pest control. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since fruit flies were present away from food prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans stacked wet and stored on the clean dish shelves. Ensure all multi-use pans are completely air-dried before stacking together. REPEAT VIOLATION.

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 soiled gaskets in lowboy coolers of make tables. Observed dust buildup on shelves on dry storage rack. Increase cleaning frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed the ceiling tiles above the 3-compartment sink concaving inwards. PIC stated there has not been a water leak recently and ceiling tiles have been this way for a long time. Repair ceiling tiles to prevent possible hazards, prevent entrance of pests, and so that they are smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0ppm chlorine sanitizer. CDI changed containers and ran multiple times. Sanitizer tested 100 ppm consistently. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with debris on blade, and multiple containers stacked clean with debris and residue. CDI Items moved to dish area for re clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach leaf lettuce that was cut being held out on countertop for service. Whole leaf lettuce, uncut/broken, in non TCS, once the leaves are cut/broken, then the leaf spinach is considered a “cut leafy green” and required to be held 41F and below, 135F and above, or held for 4 hours TPHC as a safe holding method. CDI Item was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in prep top with no date mark of prep, they were taken from larger amounts underneath unit, those containers marked. CDI PIC marked containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed artichokes with date mark 4/22, bean dip with date mark of 4/24, and fire roasted tomatoes with date mark 4/24. CDI Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP thawing in packaging unopened. CDI PIC cut open all packages to remove fish from ROP environment.

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 spices, salt and pepper, and working bottles of liquid with no label. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked wet. Allow to completely air dry before stacking. 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 rust on cross ties of ceiling, missing tiles on bottom of wall Repair. Repeat, no escalation in points, other items repaired, this is new issue.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands . CDI EHS redirected employee to wash hands and turn faucet off with paper towel as barrier.

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 spices, salt and pepper, and working bottles of liquid with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked wet. Allow to completely air dry before stacking. 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 paint peeling and worn on wall across from pizza prep. Repair. Repeat, no escalation in points, door frame repaired, this is new issue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with sticker residue stacked clean in a manner that the sticker residue on the outside touched the inside, food contact surface of the next container. CDI PIC moved all items to dish machine for rewash. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS items in prep unit holding above 41F. CDI PIC had line check 2 hours prior and all items were 41F and below. Ambient in coolers holding 41F and below. Items taken out and placed in WIC to rapidly re cool. Provided Temp logs to PIC, talked about calling in repairman, taking temp logs to observed if coolers are holding or if it was from how coolers are used. VR required. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plates stacked wet. Allow to completely air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed corners of gaskets in RIF and on pizza RIC, peeling off door frame. Repair or Replace. Appears gaskets had been replaced from last inspection but gaskets are not adhered properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling door frame in kitchen, surrounding doorway from pizza station to prep area. Repair. Repeat, no escalation in points, spoke to PIC about repairing door frame, give more time to repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee was able to produce food certification during inspection. For more information on becoming a certified food protection manager 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 multiple plastic containers with sticker residue stacked clean in a manner that the sticker residue on the outside touched the inside, food contact surface of the next container. CDI PIC moved all items to dish machine for rewash. 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 cooked garlic and oil cooling in ambient air on speed rack for 1 hour. Oil and garlic separated and oil placed in RIF and garlic placed in WIC. Oil cooled at correct rate, garlic cooled at .10 when .16 was needed. CDI PIC placed garlic on sheet pan to ensure correct cooling rate was achieved. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and pizza sauce holding above 41F. CDI No known last time milk was 41F and below so it was voluntarily discarded. Pizza sauce was tested two hours prior according to written records at 41F and below. Item was placed in WIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed garlic and oil cooling for an hour in ambient room temp air. CDI PIC moved item to WIC to ensure cold air flowed around product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn gaskets in RIF and one torn gasket on pizza RIC. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep door closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing plug.

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 door frame in kitchen, surrounding doorway from pizza station to prep area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hats stored on top of canned goods. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drink stored over canned foods. CDI-Drink was relocated in a way to prevent contamination.

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 employees drink from open container, and not follow with a hand wash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food prep. CDI-EHS explained when to wash requirements and employee properly washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed unwashed peppers and tomatoes stored over RTE sauces and other RTE foods. Store unwashed produced below RTE foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed burrata, feta, spring mix, and cut romaine without prep dates. Cut romaine and spring mix were prepared today. PIC stated both cut leafy greens are held over night. Feta was from last night, per PIC. PIC was unsure when the burrata was opened. CDI-PIC added correct date marks to cut leafy greens and feta, and voluntarily discarded birrata. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed fresh mozzarella from 11/21. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days.

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 squeeze bottles near pasta station and pizza station. Observed unlabeled shakers and other plastic containers of seasonings near pizza station and prep area. CDI-Employee labeled all working containers.

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 in kitchen, surrounding doorway from pizza station to prep area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees’ phones and purse stored over dry goods. Observed employees’ jackets stored over single-use cups and lids. CDI-PIC relocated all employee items to a designated area, in a way to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using rear hand sink to moisten wiping cloth. Observed soda dumped in front hand sink. CDI-EHS reiterated that hand sinks are only to be used for hand washing. No other violations were observed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed tomatoes and peppers stored over RTE sauces. CDI-PIC began to correct storage order during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed tomato slicer and robot coupe stored as clean with visible food debris. CDI-PIC moved equipment to dish area to W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pizza sauce in pizza prep top at 47F. Observed garlic in oil that is used as a chicken wing marinade stored out at room temperature, at 77F. CDI-PIC voluntarily discarded TCS foods that were above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed spinach dip that was prepared previous day without a date mark. CDI-Employee added correct date mark. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed Parmesan, seasoned cream sauce, buffalo cauliflower dip, garlic in oil, and soft mozzarella held for more than 7 days. CDI-PIC voluntarily discarded all RTE TCS foods held for more than 7 days.

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 arugula held on TPHC without a time stamp to indicate when it was removed from temperature control, or when it is to be discarded. CDI-PIC voluntarily discarded arugula.

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. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon in ROP in prep sink. When asked, employee stated they thaw it under running water. At this time, running water is above 70F. CDI-EHS educated employee and salmon was removed from ROP and placed in the WIC to thaw under refrigeration.

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 squeeze bottles near pasta station. Add label to all working containers.

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 tongs stored on handle of stove and rack near pizza station that is not cleaned and sanitized every 4 hours. CDI-PIC moved tongs to dish to be W/R/S and EHS discussed alternative storage options.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed damaged cutting board at pasta station and broken scoop in sugar. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phone stored on shelf over prep table. Move all personal items to designated area to prevent contamination.

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. - REPEAT - Observed three squeeze bottles containing various condiments lacking labels. - CDI - PIC labeled all squeeze bottles. - NOTE: No point escalation due to overall improvement noted in labels.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed black residue on FRP board in dish area. Clean or replace if unable to clean.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items not cooling yet lacking coverings while in storage including bacon, chicken, grilled onions, and shredded cheeses. - CDI - PIC covered all food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed sausage and shredded cheddar cheese holding above 41F in pizza prep unit. Only the left side of the flip top portion of the unit observed to be holding above 41F. Repair unit. - CDI - PIC voluntarily discarded sausage and shredded cheddar cheese. PIC stated ice will be used to hold items at 41F or TPHC if the ice fails to maintain proper temperatures until the unit can be repaired. Follow up visit required to ensure unit properly functioning. - NOTE: No point escalation due to overall improvement noted in cold holding. Full points will be taken at next inspection if cold holding issues persist.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed frozen spinach thawing at ambient temperature at beginning of inspection. - CDI - Spinach placed under cold running water to continue thawing.

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. - REPEAT - Observed various squeeze bottles containing oil, honey, and various sauces lacking labels. - CDI - PIC labeled all squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed both house flies and small fruit flies present throughout facility. Contact licensed pest control operator.

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 single service containers stored outside of their original protective packaging and not inverted. - CDI - PIC inverted single service containers.

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 residue and debris on the inside of the lowboy freezer. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black residue on FRP board in dish area. Clean or replace if unable to clean.

6-303.11 Provide required lighting intensity. - Observed broken light in pizza prep area. Repair lighting to provide required lighting intensity.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee wash hands and then use freshly washed hands to turn off unclean sink faucet handles without use of a barrier. CDI - EHS directed employee to re-wash hands and use paper towel to turn off faucets. REPEAT - no point escalation as other hand washing practices observed during inspection in compliance.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon stored above ready to eat foods in reach in beside grill area. CDI - PIC relocated to bottom shelf.

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 large pan of artichoke dip in hot well at 63f. Employee noted that it was actually heating up and was placed in the warmer approximately 45 mins prior after removing from cold holding. EHS noted 15 min later artichoke dip was a at 65f. CDI - artichoke dip placed into pot and quickly re-heated before being placed back into unit.

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 pan of cooked onions holding at 110f on stovetop with burner off. CDI - onions reheated to above 165 and burner kept on to hold above 135.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of ranch dressing and sour cream in ice bath beside pizza oven holding above 41f. CDI - discarded and replaced. EHS noted ice and water level significantly lower than product level in the bottles and ice mostly melted. Either maintain the ranch and sour cream at 41f or lower or use TPHC procedures written during inspection for 4 hour hold. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of pepperoni date mark 7/19 and cooked shrimp dated 7/20 in pizza make table reach in. Observed open in use milk PIC noted may be used up to 1 week in server cooler with no date marking. CDI - discarded. Discard TCS foods when the date mark is expired not to exceed 7 days and discard TCS foods with missing date marks.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squirt bottles holding oils, sauces, dressings with no identification.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both house flies and small flies present in back of house and server areas. Contact PCO for service. REPEAT

4-501.11 Maintain equipment in good repair. Observed significant leak from pre-rinse sink on dish machine with unclean water being collected in bucket underneath. PIC noted they have repair in process. 0 point deduction at this time.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed to establishment.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed 1 food employee not vigorously rub hands for required time when washing hands and then turn faucet off with their bare hands after handwashing. CDI, employee re-washed hands following proper procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoe and portioned chicken overstacked in prep cooler over 41 degrees F. See temperature observation chart. CDI, items overstacked voluntarily discarded by PIC.

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

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut tomatoe recently prepared and cooling in deep covered container at 49 degrees F at 11:34. At 12:12 tomatoe was at 48 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, tomatoe relocated to shallow uncovered pan to rapidly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in vacuum sealed packages under running water. CDI, employee opened vacuum sealed packages.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in establishment. Repeat.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine in need of de-liming.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on dishes stored as clean. Observed debris in stand mixer. CDI - All items were moved to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces and oils with no labels. CDI - PIC had employees label bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dish area. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils such as scoops and mixing tools stored in drawers that had debris in them. CDI - Utensils and drawers were moved to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on small shelf with single service items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the basin of the handsink during inspection. CDI- EHS explained to PIC that handsinks shall only be used for handwashing purposes. Employees redirected to sign that states "no ice in handsink".

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (hummus, black bean hummus, provolone cheese, chicken, tomato sauce, noodles, shrimp) in the salad and pasta prep units holding above 41F during inspection. Observed sour cream and feta dressing holding above 41F. Sauces were in plastic bottles in an ice bath. See temperature chart above. CDI-products from salad and pasta prep units were voluntarily discarded, sauces from this morning were moved back into walk in cooler to rapidly cool. PIC stated that salad prep unit had trouble keeping temperature last week and was repaired. PIC stated he will have unit serviced as soon as possible.

6-501.111 Controlling Pests - C Observed several flies in back hallway area near dish pit.

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 tightly wrapped food product in the walk in cooler that was in the cooling phase. CDI-The item was unwrapped to allow for proper cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on the prep counters during the start of the inspection. CDI-The cloths were removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers tightly wrapped in the walk in cooler where the product was still in the cooling stage. CDI-The containers were unwrapped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the facility around the dish pit area and the outside area around the back door and walk in coolers. Increase pest control methods. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the ground. CDI-The bucket was placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the pizza reach in cooler. Have cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked pasta in the pasta reach in cooler. CDI-The shrimp was moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product holding above 41F in the salad station cooler. Items were ranging between 42-44F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY UNIT IS HOLDING AT 41F OR BELOW. REPEAT. Observed shrimp holding at 65F in the pasta station reach in cooler. It was found that the product was thawed this morning and had gone up in temperature. CDI-The shrimp was moved to the walk in cooler for rapid cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several gnats around the mop sink and dish room. Management has a contract with a pest control company to help reduce amount of gnats/fruit flies in the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the shelving in the walk in cooler. Have cleaned.

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 scoop out chips with no gloves on. CDI (Corrected during Inspection)-Stopped the employee, instructed to discard the plate of chips, wash hands and to don clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spray bottle and a red sanitizer bucket stored in the hand wash sink at the bar. CDI-Both items were removed from the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad, feta cheese, and hummus cold holding above 41F in the salad flip top cooler. CDI-The three items were removed to be rapidly cooled in the walk in cooler.

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 chicken and broccoli past their time/temperature date marking requirements. CDI-Both items were discarded. REPEAT.

3-501.15 Cooling Methods - PF Observed chicken that had been bagged earlier today cooling in the top portion of the pasta cooler, and lettuce cooling in the walk in cooler with a lid. CDI-The chicken was removed to the walk in cooler, and the lid was removed from the lettuce. 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 scoop handles at the bread station stored directly in the flour containers. CDI-The handles were removed.

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 carmelized onions in reach in portion of flip top unit at pizza station with no date, prepared yesterday. CDI: Onions dated for 02/04.

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 greens prepared earlier today cooling in a flip top unit rated for holding. Observed large batches of cheeses cooling in covered plastic containers in walk in unit. CDI: Greens sent to walk in unit for cooling, and cheeses vented to facilitate more rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabelled container of oil on cook line. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with visible food residue on the underside of blade. CDI: Slicer scheduled for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all sauces held in ice bath on front line holding above 45F due to insufficient ice bath, as well as spinach, proscuitto and corn holding above 45F in reach in and flip top units. CDI: Sauces placed on TPHC to be discarded at 3 PM, and the out of temperature items in reach in and flip top units were voluntarily discarded. EHS recommended placing sauces on TPHC as a permanent solution to icebath issues. REPEAT. Note: Several items in walk in unit appeared to hold between 44F and 46F, and walk in had an ambient air temperature of 44F. EHS recommended making service call or adjusting thermostat to to ensure that unit is holding 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and cooked pasta cooling in deep covered plastic containers in walk in unit. CDI: Products vented and/or spread out on sheet pan to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabelled container of oil on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer nuckets reading less than 50 ppm QAC during inspection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area displayed with lip contact surface exposed to potential contamination from air.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on walls near caulking on drainboards and behind dishmachine.

Observed tomato brushetta mix on ice at >45F today- cdi placed into reach in freezer where it fell to 43 during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee scooping ice with a wrist watch on. Kitchen staff did not have jewelry on hands today and they were wearing beard guards.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed lime build up in the dishwasher today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up in beer cooler(floor to ceiling) and on the walk in cooler racks.

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. Build up on the black ceiling vent up front and some dust on white ceiling vents up front. Dust wall at black vent. 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. Thank you for repairing the handsink wall and tile at the dishmachine. Provide baseboard where wall is damaged at drink machine. caulk women's restroom sink to the wall.

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, pimento cheese, garlic butter, and corn salsa all dated for 10/6/17 and at 43F. CDI- All items were voluntarily discarded. 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 a gallon of milk without a date. According to an employee the milk was open yesterday. CDI- PIC was able to back date the item. NOTE: If TCS foods are held at 45-42F they may only be held for four days. If TCS foods are held at 41F or below they may only be held for seven days. Day of preparation is day one.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed meat balls in a large covered container at 71F. Observed chicken, roast beef, and noodles all at 51-55F and tightly covered. CDI- All items were uncovered to quickly cool. The meat balls were placed on a sheet pan to quickly cool.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing pizzas with a wrist bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing pizza, with a beard, and no beard guard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several portable cutting boards in need of replacing do to deep cuts and grooves.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed walls near back hand sink in need of repair. Also observed tile near dish pit in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed hard to reach areas in need of cleaning do to food debris and dust build up. Hard to reach areas are located underneath and behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed chicken (51), shrimp (50), artichokes (53), pepperoni (50) , and pizza sauce (51) in reach in cooler. CDI- Employee voluntarily discarded the items. NOTE: A product disposition form was filled out. NOTE: In 2019 all TCS foods must be held at 41F or a violation of this rule will occur.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several wet wiping cloths stored on prep surfaces.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 56F and holding TCS foods at 50-53F. A VR will occur no later than 4/14/17 to ensure the reach in cooler is functioning properly and holding TCS items at 45F or below. NOTE: Do not use reach in cooler for TCS food until the unit is functioning properly. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in the back prep area in need of replacing or resurfacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- Observed food debris build up in gaskets and inside of reach in equipment. Clean as needed to reduce and prevent build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage and paint chipping throughout back prep area walls. 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 debris splatter on ceiling in back prep area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 1.5pts- Observed signed employee health policies without all foodborne illnesses that food employees should be excluded from work. PIC was able to find a health poster with all reportable symptoms and illnesses however PIC stated older employees are unaware of all illnesses. Signed employee health policies were missing norovirus. CDI- PIC was given the proper employee health policy and EHS cover the items with the staff.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 0pts- Observed black build up in ice machine. Clean as needed to prevent build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 sanitizer bucket below 50ppm QUAT. CDI- PIC changed bucket to 150ppm QUAT.

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 pork at 42F and dated for 1/21/17. The pork at that temperature can only be held for 4 day. CDI- PIC voluntarily discarded the item. 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 4 containers of cooked chicken, in the flip tops, without date marks. CDI- PIC stated the items were cooked yesterday and was allowed to back date the items. EHS confirmed the date with items from the walk in. Other items in the flip top were dated. 1.5pts

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 .05pts- Observed pulled chicken at 68F cooling on the counter. PIC stated the item was being worked with for the past 30 minutes. CDI- PIC moved the item to the walk in and 30 minutes later EHS temped the product at 44F. Also, observed chicken cooling in a reach in cooler at 48F and tightly covered. CDI- PIC had an employee uncover the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed a few fruit flies in facility. Contact pest management to prevent the presence of pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed food debris build up on gaskets of prep coolers, walk ins and dust build up on racks near 3 comp sink. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with dried food debris on the backside of the blade. CDI- item was cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut spinach being held at room temperature and hummus and pasta salad in a flip top cooler stacked above the container fill line. An employee indicated the spinach was set out on the counter this morning. CDI- spinach was discarded, hummus and pasta salad were relocated to walk in cooler for cooling. Instructed facility to keep cut leafy greens cold or hot all times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on the walls in the dish pit area of 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 peeling paint around the door frame near the pizza prep. station. 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 debris accumulation on the wall behind the dish machine.

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 handling pepperoni slices without gloves on. The pepperoni would be used for pizzas throughout the day. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler cold holding above 45F and arugula being stored at room temperature. CDI- arugula was discarded. The thermometer in the flip top cooler has dropped several degrees over a 40 minute time frame. PIC stated the door of the unit was opened for an extended period of time earlier which is why there was an increase in food temperatures. Instructed PIC to monitor cooler and ensure food is cold held below 45F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cubes in the hand sink at the bar. CDI by instruction.

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 feta dressing made in-house with a 2/2 datemark, mozzarella in a flip top cooler with a 2/2 datemark, and one container of diced chicken in the walk in cooler without a datemark. PIC stated the feta dressing and the mozzarella cheese were improperly dated. CDI- The chicken container was dated and the feta dressing and mozzarella cheese were appropriately dated.

6-202.13 Properly locate mechanical insect control devices. Observed an insect control device attached to the wall above the 3 compartment sink where cleaned containers are being stored.

5-501.17 Provide a covered waste bin in female restrooms. Observed one unisex restroom without a lid for the waste receptacle.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw shell eggs stored directly over cooked chicken in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a reach in cooler above 45F, foccacia bread with fontina cheese baked on top stored at room temperature, and one container of sauteed onions stored at room temperature on top of the dough press. CDI- sauteed onions discarded, foods in reach in cooler were relocated to the walk in cooler, and foccia bread was relocated to the walk in cooler until a product assessment can be provided or the facility decides to use TPHC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of 3 bean salad in the walk in cooler dated 9/20. CDI- product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 containers stacked while wet on clean equipment storage racks.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large white plastic bowl used for weighing dough with cracks and chips in the plastic. CDI- product was discarded.

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 handling soiled dishes and clean dishes interchangeably without washing hands. CDI- instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed both tea nozzles with excessive residue accumulation.

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 multiple containers of opened, cooked and ready to eat TCS foods taht had not been date marked in front small prep unit. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 bean salad cooled improperly in closed plastic with a low surface area to volume ratio at 60 F.

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

4-501.11 Maintain equipment in good repair. Observed cooler doors in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive residue accumulation on walls and equipment in beer cooler.

6-303.11 Maintain proper lighting levels(50 foot candles) in areas where food is being prepared. Need to add more lighting.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed fresh mozerella being cooled in high volume plastic container, covered in plastic in ice bath. Temped at 110 F then again 20 minutes later at 107 F. Cooling at 9 F p/hr. CDI- placed in freezer; procedure changed to cooling in shallow metal pans

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed yesterdays cooked chicken in small containers, todays cooked chicken in a bus tub and mozerella not date marked. CDI- date marked

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed facility still having cooling issues. Provcedure for Cooling of mozerella changed. CDI- removed to freezer; instruction provided

4-801.11 Store Clean Linens in clean dry location away from potential contamination. Observed linens stored in open storege shed.

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. Observed dishwasher handling clean after soiled dishes with no hand wash in between.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed sour cream and carmelized onions held off temp or on improper ice bath over 67 F. CDI- discarded TPHC template given

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed PIC state facility will undercook salmon if customer requests and they have consumer advisory. CDI- facility will deny request from now until such time they provide a consumer advisory and parasite destruction documentation.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed chicken and sausage cooling in high volume, plastic, covered containers. CDI- removed to open sheet trays to flash cool

2-301.14 Food employees shall wash hands between glove changes. Observed multiple employees nevcer change gloves and multiple employees change gloves without washing hands. CDI- instruction provided

3-501.15 TCS foods shall be cooled using effetive, approved Cooling Methods. Observed cooked chicken and tomato soup not fully cooled prior to portioning and stocking in tight , covered high volume plastic containers. CDI- removed from containers and recoled properly.

3-306.11 Food Display shall be shielded to Prevent Contamination by Consumers. Observed food sitting on counter above table and little girl handling the plate from her seat. CDI- food discarded instruction provided

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed two split gaskets - replacements have been ordered already.