TOSCANA RISTORANTE

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed a multitude of shellstock tags stored out of chronological order during inspection. CDI - PIC corrected. Repeat. 2 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce holding below 135F during inspection. See temperature chart. CDI - PIC voluntarily discarded. 0 pts. 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 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed various TCS foods prepared on earlier dates portioned the day of inspection baring date label of 9/15/26. CDI - REHS educated PIC on proper date marking. Dates corrected. 0 pts. 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 .

3-501.15 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 various foods cooling while in sealed, deep, and/or plastic containers all throughout kitchen during inspection. CDI - PIC amended cooling methods during inspection. All items observed cooling within parameters. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple working containers void of labels identifying their contents. Ensure all containers are properly labeled to easily identify their contents. 0 pts.

4-501.11 Maintain equipment in good repair. Observed oven door missing during inspection. Observed salad prep flip top door not properly attached. Repair or replacement necessary. 0 pts.

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 electrical outlet and various holes in walls in kitchen area during inspection. Repair necessary. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed various shellstock tags from the previous 90 days out of chronological order during inspection. CDI - Tags corrected during inspection. Repeat. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing below 200ppm quat during inspection. Maintenance contacted. Facility to utilize dish machine until repair. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in WIC holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. 0 pts. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed specials menu void of consumer advisory during inspection. Specials menu included items such as halibut ceviche, salmon tartare, and filet mignon. CDI - Employees added asterisks to items to lead customers to consumer advisory in dinner menu. Specials menu is always tucked into dinner menu when given to customers. 0 pts.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC over capacity during inspection. Excess storage of foods blocked condenser fan, prohibiting it from being able to circulate cold air properly, leading to improper cold holding temperatures. Ambient air on bottom two shelves against the back wall and under the condenser observed maintaining 43/44F, despite the condenser pushing out air at 40F. Facility has one small WIC, two 2 door RIFs, one 1 door RIC, and three prep units. REHS observed at least 14 items that are cooled from hot in facility/on the menu. PIC stated they receive two deliveries per week. REHS advised PIC to increase deliveries to three times per week, utilize RIFs for cooling, and to rearrange WIC to allow for better air flow and to prioritize TCS foods being held in areas of WIC that maintain proper temperatures. 10 day VR required. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various sheet pans of food stacked on top of each other with no barrier between the food and the bottom of the pan atop it. Ensure all food is properly protected from contamination at all times. 0 pts.

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 food employee wash hands for 8 seconds. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-203.12 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 shell stock tags for Nov-Now not in chronological order. CDI: Tags were placed in chronological order during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over mortadella inside reach in freezer. Item was out of its hermetically sealed packaging. CDI: Mortadella was relocated. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle hanging on container of olive oil. CDI: Sanitizer bottle was relocated.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can being stored on shelving with cans for facility use. CDI: Dented can was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored behind unsalted butter in prep top. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef being stored on top of whole muscle intact beef. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: PIC adjusted tubing and primed machine, new concentration is 50ppm. 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/y0SjmnabFa

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 braised veal with a prep date of 8/26. CDI: Item was voluntarily discarded. All other date marking was correct. 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 linguine cooling at a rate of 0F/min inside portion bags in reach in cooler. Observed cut tomatoes cooling at a rate of 0.03F/min in container covered in Saran Wrap in prep unit. CDI: Both items were placed in reach in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of spinach being stored on the floor. CDI: Spinach was removed from floor.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at dessert station sitting in water that was below 135F.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the middle kitchen hand sink. CDI - Manager provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood stored above cans of cooked crab meat in the walk-in cooler. CDI - Items were moved to the correct order.

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 watches.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed pears and avocado in the prep cooler with stickers still attached.

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

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing tag for open container of clams in the reach-in cooler. CDI - Items were voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. CDI - Chef labeled during inspection.

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 squeeze bottles of oil without labels.

3-302.15 Wash fruits and vegetables prior to use. Observed pears in the prep cooler with stickers still attached.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed a missing covered trashcan in the women’s bathroom.

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

3-203.12 C(b) Ensure shell stock from one container are not commingled with another container that has different certification numbers, harvest dates or different growing areas. Observed two bags of clams combined into one container that had different harvest dates. CDI- clams were discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce such as asparagus stored above washed produce in walk in cooler.

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 open container of anchovies without date. CDI- Item was opened two days ago and was labeled with date opened. Observed employee label pan of osso Bucco with today’s date when product was cooked yesterday. CDI- date label corrected. Facility overall has an excellent date marking system in place.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach unlabeled. CDI- bottle labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility with very small walk in cooler. Facility is using proper methods to cool foods however limited capacity of walk in cooler is contributing to surrounding foods in walk in increasing in temperature when products are being cooled. CDI- Recommend to use reach in freezer and/or limit quantities of foods being cooled to facilitate proper holding temperatures.

5-501.17 Provide a covered waste bin in female restrooms. Observed a missing covered trashcan in the women’s bathroom.

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 oyster tags for May that were not in chronological order. CDI - Items were rearranged to be in order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 74 degree parmesan cheese shavings on a counter next to the hostess station. CDI - Item was voluntarily discarded. Item will not be kept in a cooler for now on. Significant improvements have been made in the walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oil, a bottle of sugar and a large bin of corn meal with no labels.

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

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

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed two hand held juicers with chipping paint on the handles and sides.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak on the dish machine pre-rinse faucet.

5-501.17 Provide a covered waste bin in female restrooms. Observed a missing covered trashcan in the women’s bathroom.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy. PIC had knowledge of symptoms and requirements for return to work however policy did not include exposure reporting. CDI- written employee health policy provided in English and Spanish. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle phone and then move to prepare food without changing gloves and washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in walk in cooler above 41F. See temperature chart. Temperature violations suspected to be due to volume of food in cooler and poor air flow. CDI- all products above 41F were voluntarily discarded. Thermostat of walk in cooler durned down and air temperature of walk in cooler was 35F before leaving. A follow up visit will be made to ensure long term compliance with cold holding in walk in cooler. Observed buttera sauce, Demi glaze and cut cherry tomatoes in top of saute prep unit above 41F. CDI- items placed in 2 door freezer 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of bleach without a label. CDI- PIC labeled bottle.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in cooler not properly maintaining temperature in certain areas of unit due to volume of food in cooler. Walk in cooler was observed with every shelf completely full with stacked pans of foods. Recommend to either obtain a blast chiller to facilitate cooling food or obtain an additional refrigeration unit to store produce items to provide more room in walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with pre-made bottles of sink and surface sanitizer. Facility does not have test strips for this product. Unable to determine if it is at the proper concentration for food contact surfaces without test strips. VR required.

5-205.15 Maintain a plumbing system in good repair. Observed small leaks in pipes under 3 compartment sink. Sink was recently replaced with like for like unit.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards/ lower wall tiles missing along cook line.

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 shell stock tags stored in plastic bag in no order. CDI - PIC placed tags in order while inspection was being written. - 1 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed eggplant soup cooling in pan on rack at room temperature. Temperature was observed at 93F. Per PIC soup had been out longer than two hours. CDI - Soup was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato halve, unsalted butter, and assorted sauces above 41F in various locations. Items were moved to walk in cooler to cool below temperature threshold. - 3 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon of milk at dessert station open without date label. CDI - Item was dated at time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 deep pans of preportioned pasta cooling in the WIC. No temperature drop was noted in 30 minutes. CDI - PIC placed bagged pasta on sheet pan in single layer and placed in freezer 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Ensure pans are air dried before stacking. Recommended pyramid stacking method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato halve and fresh mozzarella above temperature threshold. Fresh mozzarella and tomato were moved to walk in cooler to cool below temperature threshold.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ribs thawing one prep sink upon arrival. Ensure that ribs are completely submerged under running water at a temperature of 70F or below. Water was turned on and used to submerge ribs.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person in charge upon arrival preparing food without a hat or hairnets present.

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 baseboards removed and damaged wall columns due to floor replacement. Repair as soon as possible. 6-501.16 Store mops for air drying after use. Observed mop stored with the strings upward contaminating the handle of the mop. REHS flipped during the inspection.

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 metal pans and plastic containers on air drying shelves with food debris left attached. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. REHS will follow up and create a risk control plan for food contact surfaces retraining and checklist.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed meatballs, linguine, rigatoni, and salad mix all stored above temperature threshold. CDI- These items were moved to reach in freezer to rapidly cool down at a faster rate.

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 squeeze bottle of oil unlabeled. Salts and spices were also observed unlabeled. Bulk container of flour observed unlabeled. CDI- Labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored inside of the prep unit with labels left attached. Ensure that avocados are being washed prior to use and labels are removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Ensure pans are air dried before stacking. Recommended pyramid stacking method.

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 baseboards removed and damaged wall columns due to floor replacement. Repair as soon as possible.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used to wash fruit during the inspection. CDI- REHS educated team member on the only use available for the hand washing sink is hand washing only.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed bagged pasta cooling from overnight between 43F in walk in cooler. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed feta cheese stored on top of pans stored inside of the prep unit above the fill line causing the food to not maintain temperature threshold. Feta cheese was 52F. CDI- Discarded during the inspection. No escalation of points due to improvement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk from the day before without date marking present. CDI- Foods were dated during the inspection by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach in a secondary spray bottle without label attached with the common name of contents. CDI- Labeled during the inspection.

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 squeeze bottle of salt and spray bottle of vinegar unlabeled. CDI: bottles labeled

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person in charge upon arrival preparing food without a hat or hairnets present.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored inside of the prep unit with labels left attached. Ensure that avocados are being washed prior to use and labels are removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Ensure pans are air dried before stacking. Recommended pyramid stacking method.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non NSF can opener attached to table during the inspection. Recommend replacing in the future with a NSF can opener.

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 baseboards removed and damaged wall columns due to floor replacement. Repair as soon as possible. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop stored with the string upward. Ensure that mop is stored in a manner that prevents possible contamination of the handle.

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 meat slicer stored as clean with food residue. Per PIC, meat slicer was last used yesterday. CDI: meat slicer broken down and cleaned during inspection. REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lasagna and risotto in the walk in cooler at 42F-45F. Per PIC, items were made yesterday and has not been taken out at all this morning. CDI: items voluntarily discarded -1.5-

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 hand sink across the tall reach in freezer in need of caulking to the wall. Observed an area on the kitchen floor across the prep sinks in need of repair. -0-

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 vomit and diarrheal events. CDI: EHS discussed with PIC and provided another copy via email. REPEAT VIOLATION -0.5-

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 meat slicer stored as clean with food debris and an oily strainer stored on it. CDI: strainer removed to be washed and meat slicer broken down to be washed. -1.5- no points escalated due to improvement from last inspection.

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 squeeze bottle of oil and spray bottle of vinegar unlabeled. CDI: bottles labeled REPEAT VIOLATION -2-

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 stored in container of water at 101F. CDI: EHS discussed with PIC and stove was turned on to get water temperature to 135F or above. -0-

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf REHS emailed PIC the changes to the employee health policy.

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival REHS observed container used to store dirty aprons in front of handsink. PIC move container away from handsink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed pans and utensils in the can-wash sink. REHS made an on the spot correction to remove to three-compartment sink. REHS educated PIC on proper cleaning and sanitizing of food contact equipment. PIC moved to three-compartment sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooling from overnight between 43F and 4F in walk in cooler. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed food cooling from overnight in deep pans instead shallow pans while not meeting time temperature cooling parameters. Educated PIC on proper cooling methods. PIC switched to shallow pans.

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 big white food containers without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no container for in-use wiping cloths. PIC stated that he was advised by previous REHS to purchase a bottle of sanitizer to spray surfaces instead of using a container to store in-use wiping cloths. REHS advised PIC to use disposable towels if a spray bottle of sanitizer is used or maintain a bucket of sanitizer to keep in-use wiping cloths if no disposable towels are used. ***GC only*** due to REHS educating PIC and providing clarity.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Ensure pans are air dried before stacking.

501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door observed dumpster doors open. No points taken, dumper is shared by all of the businesses in the area. Dumpster closed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage observed uncovered on prep counter where food prep and storage was occurring. Repeat violation.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter for salmon that is offered undercooked on menu. EHS will verify no later than 10/1/21 that records have been obtained. Repeat violation.

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 A few containers of pasta observed cooling from overnight observed above 41F in reach-in cooler. CDI. Discarded by PIC voluntarily.

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 Cooked pasta observed cooing overnight in tightly covered pans with plastic wrap. CDI. Food discarded and education provided. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. White wine and various oils observed in unlabeled squeeze bottles. Various spices also observed without labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans deemed clean observed being stacked wet.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored on top shelf.

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 Employee cutting bread with bare hand. CDI- Bread discarded, employee discarded gloves,

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 no parasite destruction letter on site. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 comp. sink recording from 0-50pppm Quat. Air bubbles in tubes suspected at fault. Facility will manually make sanitizer until tubes are repaired. VR.

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 sausage and rice cooling on sheet trays in room temp. CDI - Moved to WIC for proper cooling. 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. In use spoons, spatulas, etc stored in water recorded at 70-120F. CDI- Taken to dishwasher.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use clean hands to turn off faucet. CDI - EHS instructed employee and discussed with PIC on how to use paper towel to turn off the faucet in order to not recontaminate hands. Employee rewashed hands following proper procedure.

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

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 stuffed olives prepared at 10 am in a reach in at the bar at 45 F. Stuffed olives were cooled in the reach in. CDI - Stuffed olives were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in prep unit at 48 F and beans in reach in at 48 F. CDI - PIC voluntarily discarded salad and beans. Improvement noted from the last inspection. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese in WIC dated 11/17. CDI - Feta was voluntarily discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed potatoes cooked yesterday with no date mark. CDI - PIC added a date mark to the potatoes.

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 beans cooling in large deep plastic containers with the lids on. Observed stuffed olives and mozzerella cooling covered in reach in units. Observed potatoes ambient cooling on racks at 79 F. Potatoes should have been moved to WIC. CDI - Stuffed olives were voluntarily discareded and it was discussed with food employee that they should be cooled before being put into the reach in. Mozzerella was moved to a shallow pan an placed in the WIC. Potatoes were moved to WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils on clean rack were wet stacked.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed plastic piece that holds food on slicer was severely melted. Facility needs to replace this piece.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on microwave. Observed employee food mixed in with customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked rice, cooked broccoli, diced mozzarella, white beans, and blue cheese-stuffed olives above 41F. CDI - The rice, diced mozzarella, and blue cheese olives were voluntarily discarded. The broccoli was taken to WIC for cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid and side door of dumpster opened. No signature needed due to COVID-19 guidelines.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored above ready to eat lettuce in the reach in 2 door unit. CDI- Item was rearranged as needed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced several ham in walk in cooler at 43 degrees F. Ambient air of the unit was reading at 41. CDI- Foods were cooled and thermostat was adjusted in walk in cooler so that it was <41 degrees F. 0 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Both dinner and lunch menus are missing the disclaimer which can state "Foods may be cooked to order". VR Front office staff stated that new menus will be printed out. Will return to verify. -.5 points

7-102.11 Common Name-Working Containers - PF/7-201.11 Store toxic materials to avoid contamination. -P Observed bleach sanitizer being stored inside of a windex container, observed windex being stored over single service articles near bar station, observed no label on sanitizer windex bottle. CDI- Items were , labeled and rearranged. - 1 point.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several water bottles over prepped foods in cold hold unit and in dry storage above single service articles. Ensure that personal items are being stored in designated areas. 0 points.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC with a serv safe onsite during the inspection. -2 points.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. CDI- EHS left an illness chart onsite during the inspection. 0 points.

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 use gloved hands to handle raw oysters and then used same gloved hands to touch clean dishes and utensils without hand washing and glove changing in between task. CDI- Informed employee of violation and hands were washed along with gloves being changed. - 2points. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and use same washed hands to touch faucet knobs. CBI/CDI- Hands were re-washed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tomatoes stored in the back that were decayed and contained gnats. CDI- PIC discarded adulterated tomatoes. -1 point.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used same gloved hands to touch raw oysters and continue to do other prep activities without hand washing in between. CDI- gloves were changed and hands were washed. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp in thawing water was above 45 degrees when checked. Tomatoes juice and raw eggs were also observed stored on prep surfaces above 45 degrees. Raw beef in 1 door unit was also above 45 degrees when checked. CDI- foods were placed in cooler to cool. -1.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of tomatoes juice stored in direct contact with the floor. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several opened water bottles stored on prep surfaces throughout. Cell phone was being stored directly over the prep station near the make line. -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling bins of potatoes with water at handwash. CDI advised hand sink was for hands only.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook not wearing hair restraints.

4-501.11 Maintain equipment in good repair. Observed gaskets on salad prep and two doors on prep unit 2 in need of replacement.

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 butera sauce, rigatoni, and meatballs held between 41 and 45 degrees longer than 4 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on both prep units in need of replacement. repeat violation.

3-501.13 Use approved thawing methods. Observed calamari being thawed under running water measuring 78 degrees . CdI moved to walk in cooler to thaw.

4-501.11 Maintain equipment in good repair. Observed three gaskets in need of replacement.

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 large number of shellfish tags with no sale dates recorded on tags. 10 day verification required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility . 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 cherry tomato sauce, batera sausage, and pasta between 41-45 degrees held greater than 4 days. CDI discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in kitchen. Repeat violation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in bar/kitchen transition area with broken tiles in floor.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in walk in cooler. CdI by instruction.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed spaghetti cooling at rate insufficient to meat cooling parameters. CDI corrected cooling method.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spaghetti cooling in large mounds . CDI spread pasta out on sheet pan and proper cooling achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils being dried with cloth. CDI by instruction

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use at facility. Repeat.

3-202.11 Temperature - P,PF Raw eggs shall be received at a temperature of 45F or below. Observed raw shell eggs delivered to the facility while at 54F. CDI- eggs voluntarily discarded.

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 5 shellstock tags without 'date of last sold' written on the tag. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over RTE vegetables in a flip top reach in cooler. CDI- storage rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed marinara sauce in a large cambro in the walk in cooler at 51F. The sauce was made the previous night. CDI- product 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 a large cambro (~5 gallon bucket) of marinara sauce cooling in the walk in cooler at 51F and made the previous night. CDI- product discarded.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'household use only' blender on site and a newly purchased non-commercial chest freezer. The PIC stated the blender is for employee use only. Instructed PIC to replace non-commercial chest freezer.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on inside walls of the ice machine.

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 butera sauce cooling down in the walk in cooler. The sauce was ~95F at 1:35PM and at 2:40PM the sauce was 75F. The sauce was not cooling fast enough. CDI- sauce was placed into an ice bath and placed back into the walk in cooler for more rapid cooling.

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 several utensils stored in a container on the stove with the burner off. The water was ~85F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' blender on site. PIC stated the blender is used for mixing sauces and for personal use. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one green cutting board with scoring/pitting. Improvements made since last inspection.

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 8 shellstock tags not labeled with the date the last shellfish was sold. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw chicken stored over raw seafood in a reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried debris on the blade. CDI- item was recleaned. Improvements made since last inspection.

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 saffron rice in a reach in cooler prepared on 3/14 and meat sauced prepared on 3/8. PIC stated the meat sauce was prepared on 3/8 and frozen until 3/22. CDI- meat sauce was labeled with a thaw date, saffron rice was discarded.

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 Robot Coupe plastic food processor bowl heavily pitted. CDI- product discarded today. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with pits/chips in the surface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above a flip top preparation cooler. Beverage was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 containers with datemarking sticker residue on them. CDI- containers were set aside for recleaning. Improvements made since last inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. The machine was primed for several minutes and run multiple times and was still operating at 0ppm chlorine concentration. CDI- ALL equipment, utensils, dishware, and plateware will be sanitized in the 3 compartment sink after being washed and rinsed in the dish machine until the machine is fixed. A repair technical arrived on site during the inspection to repair the machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken stock made on the previous night (12/10) being stored in a 5 gallon plastic cambro at 49F. CDI- product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster bisque in the walk in cooler at 46F and penne pasta in the walk in cooler at 46F. The ambient air temperature of the walk in cooler was 50F at ~12:00PM. PIC stated the walk in cooler had been under heavy use during morning preparation. The ambient air temperature of the walk in cooler was 45.5F at 1:05PM. CDI- penne pasta and lobster bisque were relocated to a reach in cooler with a lower ambient air temperature.

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 sheet pans of risotto cooling at room temperature while below 135F. CDI- pans were placed into walk in cooler for rapid cooling. Instructed PIC to begin cooling foods under mechanical refrigeration once foods reach 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 5 plastic containers stacked while wet.

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 water damaged ceiling and flaking ceiling paint in several areas of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried debris accumulation on it and multiple containers with datemarking sticker residue on them. CDI- can opener set aside for recleaning. VR on containers in 10 days.

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 butera sauce dated 9/21 in a reach in cooler and pasta dated 9/21 in a reach in cooler. CDI- Foods were discarded. Observed walk in cooler operating at ~45F, explained to PIC that foods held between 42F-45F shall be discarded if not used within 4 days as opposed to 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed one bottle of calcium supplements stored above foods on a dry storage shelf. CDI- storage rearranged.

4-501.11 Maintain equipment in good repair. Observed 5 torn gaskets on cold holding equipment in 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 ceiling paint on the ceiling above the preparation sinks and on the ceiling near the dish machine. 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 grease accumulation above the char grill on the wall.

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 4-5 tags not marked with the final sale date. CDI- marked

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock and marinara sauce hot held less than 135 F. see temp chart CDI- reheated above 165 F

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 demi glaze made from veal bones date marked 6-1 and pasta at 44 F date marked 6-4. CDI- both discarded

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 multiple utensils stored on water less than 135 F. CDI- water heated above 135 F.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at 3 compartment bar sink being used as a hand sink. VR5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observedhand sink blocked by multiple glass racks. CDI- removed6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink.

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 small working container of mussels not to have copy of tag. ( tag with remainder in bag in walk in cooler )VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple clean utensils with sticker residue on outsides, tight stacked, and one soiled tea urn nozzle. CDI- removed to clean

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 12 0zs of seared filet mignon cold held in walk in cooler. PIC stated product is reheated for bruscheta. CDI- instruction provided, THIS IS TECHNICALLY NON-CONTINUOUS COOKING. MAY NOT REHEAT WITHOUT APPROVED NON-CONT COOKING APPLICATION PIC STATED FACILITY WILL NOT PRE-SEAR ANYMORE

-3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in main prep drawers to be from 44 F to 50 F overnight. CDI- discarded VR FOR THIS UNIT HAS NOT MET TEMP ON PREVIOUS INSPECTIONS

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 osobucco and seared filet mignon not to be date marked. CDI- date marked

4-501.11 Maintain equipment in good repair. Observed cold hold prep unit ambient air temp at 48 F and multiple foods to be above 48 F. THIS UNIT MUST BE REPAIRED OR REPLACED WITH EQUIVALENT COLD HOLDING UNIT

5-205.15 Maintain a plumbing system in good repair.-P Observed water in floor drain at end of bar to be full and not draining. IN NEED OF REPAIR

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed drain hose from ice bin to be submerged in water backed up from drain. REPAIR OR REPLACE

Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed coving tiles at end of bar to be missing. REPAIR OR REPLACE

2-301.14 F 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 food employee handling raw chicken with gloves then handle multiple pieces of equipment without changing gloves or washing hands. CDI- stopped hand washed gloves changed

5-204.11 A hand washing sink designed specifically for hand washing shall be conveniently located for use in food prep areas. Observed no hand washing sink behind bar area. Observed section of wall it appears hand wash sink once was attached. Facility needs to replace this hand sink. If this was not a hand sink the facility needs to contact MCHD inspector. VR

4-501.114 Maintain sanitizer at correct concentrations. Observed dish machine is not sanitizing, 0 ppm chlorine. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cooked potatos and cut cherry tomatos in prep unit above 51 F.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Obseved demi glaze at 130 F in large plastic container cooling in prep area. CDI- reoved to cool

3-306.11 Protect food on display using food guards, packaging, or other effective means. Observed water pitchers uncovered next to table with patron eating. CDI- covered

4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple handles with chicken residue on them. CDI- cleaned

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed hand sink full of discarded ice. CDI- instruction provided; sink cleaned out

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Observed multiple tags properly dated with final date of sale but multiple without. CDI- instruction provided

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed a chub of turkey deli meat dated 9/15. CDI- discarded

2-401.11 Employee drinks shall be stored below food food contact surfaces. Observed three bottled waters stored on cutting board of far prep unit. CDI- removed

3-301.11 Food employees shall not bare hand contact readut to eat foods and must minimize bare hand contact food not ready to eat. Observed three food employees handling/cutting or prepping raw plant foods. Two with bare hands. CDI- instruction provided; those foods must be cooked to 165 F before service

3-203.12 Observed multiple tags from may and April with no recorded finish date. CDI- instruction provided (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf

3-501.17 Ready-To-Eat, opened , TCS foods shall meet Date Marking requirements. Observed one cooked cooked pasta dated 5/23. PIC discarded

3-501.19 Facility using TPHC(Time as a Public Health Control) shall maintain written procedures and label Time on product. Observed all TCS and non-TCS foods in upper cold hold units above 54 F. PIC stated facility protects these foods unisng Time but has no written procedures for them and the Time was not labeled.

2-102.12 Certified Food Protection Manager - C. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. Certified manager must be in place by January 1, 2014, or two points will be deducted from score. Left handout with variety of class offerings.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain food contact surfaces clean to sight and touch. Observed three of three scoops stored as clean but soiled. CDI - sent back to dish.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed white plastic deflector inside ice machine is still cracked. Also, thumb screws have been replaced with regular screws, making removal for cleaning very difficult. Observed cold water faucet on kitchen handsink was not operating properly. Plumber is on the way. Alternate handsink was used.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed ceiling tiles above ice machine and espresso maker are absorbant, thus not easily cleanable. Replace with non-absorbant tiles.

6-202.11 Light Bulbs, Protective Shielding - C. Observed one shield covering fluorescent lights in kitchen was not in place. PIC produced it and explained that it was being reinstalled this afternoon by repairperson who is coming to fix the faucet.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is in place at all times. Observed no such manager. Must comply by January 1, 2014.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Ensure all employees understand employee health policy and can answer questions about same. Observed kitchen employee could not answer questions about how long employees were to be excluded after illness. Observed PIC was unsure about illnesses which must be reported to the health department. Review entire health policy with everyone.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods if they will be held for more than 24 hours after opening or preparation. Observed several such foods not date marked - butter, half and half, cut melon, American cheese, goat cheese, fontina cheese, mozzarella cheese, ricotta cheese. CDI - voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food. Label all foods removed from original container. Observed a few items in working containers not labeled - ex: spice blend. .

4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain equipment in good repair. Observed threshold of walk in cooler in very poor repasir, peeling racks in reach in cooler, lower shelves of three prep tables in poor repair, cracked white plastic deflector in ice machine.

4-602.13 Nonfood Contact Surfaces. Maintain non-food contact surfaces clean. Observed heavily soiled shelving in waslk in cooler.