PORTOFINOS-AYRSLEY

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 making salad with bare hands. *CDI - Employee realized mistake discarded salad and then washed hands and put on gloves before remaking salad. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser in disrepair at Handsink left of 3 compartment sink unable to dispense paper towels. *CDI - PIC provided handsink with paper towels.

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 - Lettuce prepped yesterday above 41F, PIC stated they checked all temperatures but cut lettuce because it usually always in temp. PIC stated that standard operating procedure(SOP) is to cool cut lettuce with ice, however, staff forgot to place item in ice to cool according to SOP. *CDI - PIC voluntarily discarded Cut Lettuce. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Lettuce prepped yesterday above 41F, PIC stated they checked all temperatures but cut lettuce because it usually always in temp. PIC stated that standard operating procedure(SOP) is to cool cut lettuce with ice, however, staff forgot to place item in ice to cool according to SOP. *CDI - PIC voluntarily discarded Cut Lettuce 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 - Large Metal Pot of Tomato Sauce stored directly on the floor. PIC stated item was to be cooked. EHS recommended item not be stored on the floor during prep process. *CDI - PIC had employee begin cooking product.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 3 Employees engaged in food prep without proper hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Fried Breaded Chicken, Fried Non-breaded Chicken, Raw Veal and Raw Salmon above 41F in Main Flip Top Unit. *CDI - PIC placed the Raw Salmon into the WIC to be cooled and voluntarily discarded all remaining items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Items in Main Flip Top Unit without date marking. PIC stated items are date marked in WIC. EHS informed PIC that’s dates must track and be added to new containers placed into flip top. *CDI - PIC date marked items. 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 .

3-501.19(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 - Cut Lettuce, Sliced Tomatoes and Ranch held using TPHC in Salad Flip Top Unit without labels to indicate when items are placed on time. *CDI - PIC labeled items with initial start time.

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - 2 Pastas cooling in Pasta Lowboy, PIC moved items to WIC stating normal cooling procedures is to cool in WIC. Observed Sliced Tomatoes cooling in Salad flip top lowboy. All items observed to have insufficient change in temperature to ensure proper cooling. *CDI - PIC distributed pastas in shallow sheet trays. PIC moved Sliced Tomatoes into WIC without the lid to improve the cooling rate. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on prep surface. *CDI - PIC moved item to lower shelf.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Metal containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked containers to allow proper air drying.

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 - 2 containers of Rice, 2 containers of Fried Chicken Fillet and 1 container of Fried Chicken Dumplings above 41F from yesterday, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - *Observed - Rice, Fried Chicken Fillet and Fried Chicken Dumplings above 41F from yesterday, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked randomly throughout the clean dish rack.

4-501.11 Maintain equipment in good repair. *Observed - Dish machine sanitizer bottle empty and sanitizer concentration testing at 0ppm. *CDI - PIC replaced empty bottle, sanitizer then tested above 50ppm. *Observed - 3 compartment sink sanitizer at 0ppm. PIC noticed tube to 3 compartment sink sanitizer dispenser unattached. *CDI - PIC re-attached tube to dispenser and tested sanitizer above 300ppm.

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 - Clean dish racks soiled with build up. Maintain clean to avoid possible contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee back pack and water stored on clean dish side of dish machine. *CDI - Employee removed items.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- *Observed - Employee bare hand contact cut lettuce. EHS stated item was not cold enough and food employee touched personal phone then checked temperature using bare hands. Upon further questioning with PIC EHS deduced cut lettuce was cooling. *CDI - PIC voluntarily discarded item and educated employee on mistake. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Grilled Chicken, Fried Chicken, Prosciutto (top layer), Fried Steak and Shrimp (top layer) above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - All items out that were marked for cold holding without date marking Chef stated items were prepped last night and in Main Flip Top unit overnight. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - All employees engaged in food prep without proper hair restraints.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one slicer with heavy food residue remaining and another slicer with minor food residue remaining that were both stored as clean. CDI-PIC set aside slicers to be rewashed. 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. Observed cream in a large plastic container, cut lettuce, sliced tomatoes, spaghetti, ricotta cheese, and liquid egg mix that were overfilled in containers or in containers that were stacked on top of other containers and were stored above the prep unit fill lines. CDI-PIC voluntarily discarded items and moved sliced tomatoes to WIC. EHS spoke with PIC about lids staying on pasta prep unit in between service rushes to ensure all pastas are 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fried chicken cutlets, chopped fried chicken, cut lettuce slowly cooling in the WIC and RIC (see temp chart for cooling rates) due to being wrapped tightly in plastic wrap and the cut lettuce cooling in a covered, large plastic container. CDI-PIC spread out items on a shallow, metal sheet pan to increase cooling rate. 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 lettuce stored on the floor just after its prep was finished. PIC moved lettuce into WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food handlers cellphone and passport stored on prep unit cutting boards. Food handlers removed items and changed out cutting boards and set old boards to be washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling plastic container from handwash sink. EHS notified PIC and PIC provided education of handwashing sinks only used for handwashing. CDI-Food employee removed container from handwashing 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 all of facilities stored mussel and clam tags that did not have date of last sold shellstock recorded. EHS spoke with PIC about recording date of last sold shellstock on the tag once its stored. VR within 10 days to check for date recording of last sold shellstock on the tag itself.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor food debris in tomato/onion slicer and dicer that were stored as clean. CDI-PIC set equipment aside to be rewashed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple cooked pastas, precooked mushrooms, sliced mushrooms in lowboy sections of prep units that were prepped on 1/11 without date labels. CDI-PIC added date labels. 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 .

5-501.17 Provide a covered waste bin in female restrooms Observed waste bins in women's stalls without lids.

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 angel hair pasta at 73F cooling in flip top unit that PIC stated was cooked over 2 hours prior and stored into flip top immediately after being cooked and cooling at room temperature and manicotti pasta at 47F in pasta lowboy unit that was cooked the day prior and remained in unit since being cooked, per PIC. CDI-PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items above 41F in pizza prep unit (see temp chart). CDI-PIC called for maintenance and prep unit returned to 39F ambient temperature and was low on Freon, per repair man. PIC moved items to WIC to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several pastas and TCS items (see temp chart) cooling in pasta flip top unit and in lowboy unit with plastic lids with large amounts of condensation. CDI-PIC discarded items past 2 hour cooling zone and placed the rest of the items in the WIC, uncovered in shallow containers to rapidly cool. EHS spoke with PIC about cooling cooked foods in WIC in shallow containers in large equipment used for cooling (WIC) prior to placing items in flip top unit that are designed for cold holding. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee use bare hands to grab bread from toaster to serve in bread basket. CDI-EHS educated food employee and bread was thrown away. PIC stated that employees are supposed to use tongs by toaster when placing and removing bread from toaster. 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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed one small chub of provolone with multiple growths present in WIC. CDI-PIC voluntarily discarded item.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw shrimp and use same gloves to handle seasonings for raw shrimp. CDI-EHS educated food employee and food employee discarded gloves, washed hands, and donned new gloves.

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 canned artichokes with diced tomatoes dated for 5/2 in the WIC. CDI-PIC voluntarily discarded item. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several foods in new working containers throughout establishment without dates including cooked pastas, lasagna , and sliced mozzarella. CDI-PIC added date labels to items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon without any cuts to open ROP environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken and raw shrimp stored on the WIF floor. PIC moved boxes to WIF shelves.

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 lasagna prepared the previous night at a temperature of 47F. CDI-PIC voluntarily discarded lasagna. 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 cut lettuce, fried chicken, raw shrimp, and heavy cream above 41F. PIC moved foods to WIC to rapidly cool. Per PIC foods were placed at the beginning of service at 11 am. Repeat. VR within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 lasagna cooling in a deep, metal pan covered in foil. CDI-PIC voluntarily discarded lasagna. 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 .

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 multiple dented cans stored with undented cans. CDI-PIC moved dented cans to designated area for vendor credit.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed metal scoops inside cooked pasta containers with handles touching the pasta. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cups stored inside spice containers with the bottoms of cups touching the spices.

4-502.11(A) Maintain utensils in good repair. Observed multiple plastic spatulas with melted handles. PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quaternary sanitizer in 3 compartment sink <200ppm. PIC corrected concentration of sanitizer. Observed dish machine not working at time of inspection. Dish machine repaired during inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Meat sauce and marinara in steam well for service reheating. PIC moved sauces to stove top to reach 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut romaine <41F. Romain placed in prep top at 11AM today and was moved to the walk in to reach 41F or below.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several cutting boards in bad repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine 0 PPM at the dish machine. CDI - PIC primed dish machine and machine concentration was observed at 100 PPM. Observed Quat sanitizer from the 3 comp sink dispenser at 0 PPM. PIC called auto-chlor and will manually mix bleach and water in 3 compartment sink to sanitize any equipment to large for the dish machine. EHS 3 day VR required.

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 mussels, clams and cheese above 41F. CDI - Clams and cheese were placed in prep cooler at 11AM today and were moved to the WIC for rapid cooling. The mussels were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 mozzarella cheese with the incorrect date marking 5/26. CDI - The mozzarella was made on Saturday 6/3 (closed on 6/4) and the proper date marking was added. Observed pasta, chicken, and lasagna with no date marking inside the prep units. CDI - All items were traced back to bulk items inside the WIC and the correct date marking was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the floor inside the WIF. CDI - Chicken was removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0 PPM Quat. CDI - PIC hand mixed bleach and water to 100 PPM for all sanitizer buckets.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep table. CDI - The drink was removed from the prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine 0 PPM at the dish machine. CDI - PIC primed dish machine and machine concentration was observed at 100 PPM. Observed sanitizer from the 3 comp sink dispenser at 0 to 100 PPM. CDI - PIC primed sanitizer and concentration was observed at 200 PPM. No point escalation due to neither sanitizer being used at the time of inspection.

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 cheese inside prep unit 2 at 47F. CDI - Prep units were prepared at 10:30 AM and items were moved to freezer to rapidly cool to 41F.

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 no date marking on cooked mushrooms, artichokes. 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 cooked egg plant with the incorrect date. CDI - PIC corrected date marking on the cooked egg plants.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced grape tomatoes and spaghetti placed in the prep unit to be cooled. CDI - Spaghetti was moved to the WIF for rapid cooling, less than 40 minutes remained for cooling. Tomatoes were placed in WIC for rapid cooling.

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 containers of salts and spices with no labels throughout the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with a concentration of 0 PPM to 50 PPM. CDI - PIC replaced sanitizer buckets with buckets at the proper concentration. (200 PPM)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed PIC washed hands and turn off the faucet with bare hands. CDI- PIC properly washed hands again, education provided at the time of inspection. -2 pts-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee prepare cooked pasta and refill in the prep unit with bare hands. CDI- Item discarded and bare hands contact with RTE foods discussed with PIC and employees. -2 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dishwasher with weak concentration of choline when tested. CDI- PIC primed the machine and corrected the concentration. -0 pts-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed 3 deep plastic containers of pasta sauce in the WIF, and a big pan of lasagna in WIC, trying to cool from last night. Temperature is above 41F. CDI- PIC volunteer to discard and denature items. Cooling time and temperature discussed with PIC -1.5 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed pasta sauce in deep plastic containers with lids covered in WIF, and a big pan of lasagna lightly covered with aluminum foil in WIC. Items was trying to cool in big volume and covered, no air flow. CDI- PIC discarded items. Cooling methods discussed. PIC acknowledge how to proper cool foods. -0.5 pts-

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over other raw proteins inside walk-in freezer. CDI - EHS educated and storage order corrected.

4-602.11 (E) Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed pink and black build-up on white catch plate in ice machine.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 veal at 44 F, cut lettuce at 46 F and pizza sauce at 47 F inside prep units. Veal not used since previous day. CDI - Veal voluntarily discarded and today’s products relocated to walk-in cooler for rapid cooling to < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 several TCS foods such as broccoli, cooked pasta and opened container of ricotta cheese from 9/15 without date marking. CDI - EHS educated and all foods date marked. 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 container of ready-to-eat mushrooms with two dates (9/15 & 9/16). PIC confirmed 9/15 as first use date. CDI - EHS educated about proper date marking for RTE foods, PIC acknowledged and date marked container.

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 x2 dented canned goods stored at can rack with intact products. CDI - Items removed to designated area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x2 employees with out hair restraints.

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 soiled knife on wall mounted magnetic rack. CDI - Utensil removed to 3-compartment sink to W/R/S.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed damaged knife on wall mounted magnetic rack. CDI - Utensil discarded. 4-501.11 Maintain equipment in good repair. Observed exterior seal of server galley reach-in unit separating. Repairs needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal water bottle co-mingling with retail foods inside pizza station reach-in unit. CDI - Item removed to designated area.

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 two shellstock tags in container of clams. One was left from previous batch of tags. CDI - Tag from previous batch was removed dated and stored correctly. REPEAT.

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 chicken over bread in WIC, observed shell eggs over meat sauce in reach in. CDI - Storage order was rearranged. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken in reach in at 47. CDI - Chicken was 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 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 lasagna in WIC, and wings, mashed potato, and noodles in reach in with no date label. CDI - PIC dated food appropriately.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed salad stored below and slightly beside handsink. Food was exposed to splash contamination. CDI - Salad was moved from beneath handsink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 0 ppm QUAT sanitizer. Sanitizer dispenser was not dispensing properly concentrated sanitizer. CDI - PIC switched to bleach sanitizer, filled manually and contacted supplier to calibrate dispenser.

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 the most recently use shell stock tags with date labels missing and stored separately on counter from older shell stock tags that were stored and dated correctly. Observed shell stock tags for the shell stock that is in the prep cooler to be used for service next was mixed in with the non dated tags. CDI - Tags were dated appropriately. Tags for shell stock not yet sold were separated from the others and will be kept near or taped to the containers shell stock has been moved into.

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 shell eggs over heavy whipping cream in reach in. CDI - Eggs were moved to a lower shelf.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large trash sized plastic container of lettuce was left cooling overnight in WIC at 48 F. CDI - PIC stated ice was supposed to be added to lettuce for cooling in the container and lettuce was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed very large plastic container of lettuce cooling with lid on in WIC. CDI - Lettuce failed to cool overnight and was voluntarily discarded. PIC stated standard procedure is to add ice but it was not done this time.

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

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 plastic edging on pillar in kitchen is peeling off. REPEAT. No points due to repair of previous items.

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 Employee Health agreement missing Nontypoidal salmonella. CDI - PIC was updated about changes to the Employee Health policy with the adoption of the 2017 Food Code and was provided updated forms and information by EHS.

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 facility does not have a vomiting or diarrheal event plan. CDI - Facility was informed of the requirement for a plan and EHS sent links for state created cleaning plans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding at 125 F. CDI - Pasta was reheated to 172 and placed back in steam table.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken at edge of wall by WIC. CDI - PIC has tile in facility and already planned repairs to damaged area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep tables. CDI - PIC had employees remove phones and store them in an appropriate location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. OBSERVED employee bottled beverage on a shelf stored above pans where utensils are stored across from the 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED angel hair, fettuccine, spaghetti, and penne noodles all above 41F that were prepared yesterday and was stored in the cooler drawers across from the grill. CDI. Employee discarded all noodles and were in the process of preparing more. REPEAT. Verification within 10 days to ensure temperatures are being maintained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara and mozzarella cheese in reach in cooler at greater than 41 degrees . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed reach in cooler unable to maintain proper temperatures . 10 day verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops over risotto in prep unit 2 . CDI reordered storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of black mold at caulk line at three compartment sink . -0 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not staying with shellstock until final sale. CDI placed tags with appropriate stock in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine not at appropriate concentration. CDI changed buckets of sanitizer and proper concentration achieved.

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 3 large lexan containers of sauce cooled from last night still at 66 and 64 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in rear prep unit 2 and refrigerated drawers held at greater than 41 degrees. CDI discarded and took units out of service until repairs can be made.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauces cooled in too great of volume and tightly covered . CDI discarded since cooling window missed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over clams and mussels in prep unit . CDI reordered storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed two gaskets on refrigerated drawer bank and two gaskets on prep unit two in rear kitchen in need of replacement.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soda nozzle at bar to have build up of debris. CDI PIC to clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser not dispensing Quat sanitizer at proper strengths at three compartment sink . CDI switched to chlorine sanitizer until dispenser could be fixed. 10 day verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed white bean soup cooled from last night at 56 degrees. CDI discarded. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed white bean soup cooled in large volume plastic container with tight fitting lid. CDI cooling window missed product discarded. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths stored in sanitizer buckets without proper concentration of QAC sanitizer. CDI switched to chlorine sanitizer.

4-501.11 Maintain equipment in good repair. Observed gaskets refrigerated drawers and prep unit 2 in need of replacement. -0 points. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 2 in need of replacement. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of black mold on wall at three compartment sink and dish machine area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee cleaning drink caps in front handsink at bar. CDI EHS redirected employee to use 3 comp sink. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw clams in the reach in unit. CDI PIC stored in proper order. Repeat violation. Points were not escalated due to improvement seen in overall storage order and only one item stored improperly.

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 2 containers of broth and 1 container of pasta sauce above 41F (see temp chart). PIC stated that broth and sauce was from the night before and was left to cool. EHS determined that broth and pasta sauce failed to cool due to improper cooling methods. CDI PIC voluntarily discarded broth and pasta sauces.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey held for longer than 7 days. CDI PIC voluntarily discarded sliced turkey. Repeat violation. Points were not escalated due to improvement seen in overall date marking and discarding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 containers of broth cooling in the walk in cooler in large plastic containers, covered. Observed a large covered plastic container of pasta sauce cooling in the walk in freezer. Broth and pasta sauce failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC voluntarily discarded broth and pasta sauce.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout the kitchen and by mechanical dishwasher. Ensure to increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled cloths hanging from employee's aprons. Ensure to store wiping cloths in sanitizer buckets and free of debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on beside pizza boxes. Ensure to store in designated area for employee clothing.

2-301.14 When to Wash - P - Observed food employee touch garbage can then proceed to handle equipment to begin food preparation without washing their hands in between. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee rinsing knife off at handwashing sink. CDI, knife relocated to 3 compartment sink.

3-203.12 Shellstock, Maintaining Identification - PF - Observed clams commingled with mussels from different harvest date in original unopened packages and stored in same container. CDI, shellstock separated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cooked chicken stored with raw meat and veal in walk in unit. CDI, foods separated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below requirements at sanitizer bucket and not being dispensed at required concentration at 3 compartment sink. CDI, operator switched to using chlorine sanitizer at 3 compartment sink and contacted Autochlor while on-site. Facility to use chlorine sanitizer until dispenser calibrated. Also observed an additional label underneath sanitizer label stating it was Tub and Tile cleaner. PIC removed from use

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed Prosciutto overstacked in prep unit overnight according to PIC at 51 degrees F. CDI, operator voluntarily discarded food. Improvement made since previous 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 tray of lasagna not date marked in walk in cooler but prepared on Wednesday according to PIC. CDI, lasagna voluntarily discarded by PIC.

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 recently prepared lettuce cooling in prep cooler at 50 degrees F. CDI, operator relocated to shallow container and placed in walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed eggplant thawing out on prep table at ambient room temperature.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean ice wands stored in soiled rack below packages of raw ground beef in walk in freezer. Equipment relocated for cleaning. 4-803.11 Storage of Soiled Linens - C - Observed food employee wearing soiled towel around waist.

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 1 fryer basket in poor repair with broken wires. CDI, fryer basket removed from use by PIC

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 two containers of marinara sauce in WIC recorded above 45F (see chart). PIC stated product was cooked last night and cooled overnight. Product failed to cool in time. Also observed large tub of pizza sauce recorded above 45F (see chart). Product was made yesterday and failed to cool. CDI- Products all discarded. Discussed proper cooling with PIC. REPEAT -- Points not escalated because of different nature of cooling violation from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Veal and spinach recorded above 45F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed 3 products fail cooling (see # 18). Products were in large plastic containers with no active stirring conducted. Use shallow metal containers with active stirring. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil, vinegar, cooking wine not labeled. Label bottles.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal wallet stored in on prep table.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed an employee filling up a cup of water in handsink. CDI- PIC directed employee that only handwashing should be conducted in handsink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Some tags did not have date of last use on tags. Facility must write the date that the last food product was used from that batch. VR.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large white tub of chopped lettuce (salad mix) holding above 45F in WIC. PIC stated product was prepped last night and stayed in WIC overnight, thus product did not cool down in the allotted time frame. CDI- Product discarded.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey with a date of 10/27. CDI- Product discarded. Facility had overall good date marking practices.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling methods observed for salad mix. Product placed in a large tub with cover on to cool overnight. Facility must use proper cooling methods such as ice baths, shallow portions, etc

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple fruits flies located in back portion of kitchen near dishwasher. PIC suspected that flies were coming from drains and had Steritech at facility recently to spray drains. PIC called steritech again during inspection to have them out.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 3 prep table cutting boards in need of repair/replacing. PIC called and will have them replaced tomorow.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a utensil in sink. CDI- Utensil moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates, bowls, and tongs with food debris. CDI- All items taken to dishwasher.

3-501.13 Use approved thawing methods. Chicken thawing by sitting in a bucket of water. CDI- Proper thawing methods explained. Chicken was placed under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple oil, vinegar, and water bottles unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed coffee cups, phones, and water bottles stored on prep table. REPEAT

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 Facility is not recording date of last use on shellfish tag. Record date of last use on each tag. VR. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility offers undercooked salmon on their salmon salad. PIC sated salmon is provided from Inland seafood and LowCountry. Facility had invoice from Inland to show salmon was farm raised but no documentation from LowCountry. CDI- PIC obtained paperwork during inspection stating salmon was farm raised.

.4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in sink was recorded at 0ppm. CDI- Sink was drained and new batch recorded at proper concentration.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked pasta and baked clams in freezer with no date. CDI- Date provided for products.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed some visably soiled dry wiping cloths. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Three buckets of sanitizer were recorded at 0ppm Quat. CDI- Buckets exchanged for new one.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal and plastic bins.

4-501.11 Maintain equipment in good repair. One flip top unit not properly functioning. PIC notifed EHS before inspection began and stated new unit was being delivered tomorrow and all foods in that unit were held in ice baths.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drinks stored on prep tables. REPEAT.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employee handling and prepping raw chicken, wash his gloves in the sink and proceed to continue working without changing gloves or washing hands. CDI- Informed employee to change gloves and wash hands after handling raw chicken. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked chicken in WIC. CDI- Storage order rearranged.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Crushed clam in reach in was dated for 6/16/16. CDI- Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked pasta in WIC was cooling with lid tightly secured on, raw chicken and veal was cooling from earlier prep with lid on (see charts for temps.) Lid removed and PIC told to go back and stir product activley to allow air to flow through.

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 bottles and shakers unlabeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed several wet wiping cloths on counter.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many utensils and plates that were visably soiled from food derbis and spilage. CDI- All items were taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many foods that were not held in proper temperature of less than 45F (see chart). There were three units that were not holding proper temperatures. CDI- Items that had been there for less than 2 hours accoridng to PIC were brought to walk in cooler to cool down and items that had been there longer (such as the dressing and ingredients at pizza station which were left overnight) were voluntarily discarded. VR- Will return to facility to check units. PIC stated repair man will be there tomorrow.

Can 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 foods missing date mark such as cooked rice and shrimp in the reach in, sauce in the walk in cooler, egg-plant in the walk in cooler and milk at the bar. CDI- All prodcucts were dated based on PIC's knowledge of prep date. VR- Will return to facility to look for improvement in date marking. REPEAT.

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

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several cold holding units with no thermometer.

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 stored with non-dented cans. CDI- Dented can brought to dented can section and was discontinued from use. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed floor stored on the floor in the freezer. CDI- Food moved off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on top of dough maker as well as personal drink on shelf above prep table.

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 - Facility is not recording the date of the last one used. Make sure to record the date on the tag and retain them for 90 days.

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 - Large container of pizza sauce in the walk in cooler was 54F. The sauce was prepared on 9/13. CDI - sauce was voluntarily discarded. Once sauce is made, separate it into multiple smaller containers to cool properly. Once they are all 45F, then you can combine them in the large tub.

General comment 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of cooked meatballs without a date label. Meatballs were made yesterday. CDI- item was dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 pans of sauce cooling while covered with lids. CDI - lids were removed to facilitate cooling. Observed a large covered container of pizza sauce not cooled down in time. Observed lettuce and tomatoes brought directly up to prep units (after prep) without cooling them in the walk in first.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers and salad bowls stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfOBSERVED SOME MILDEW AND PINK SLIME ON INTERIOR BAFFLE OF ICE MACHINE. CDI BY STAFF CLEANING INTERIOR OF ICE MACHINE WHILE I WAS ONSITE.

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 GENERAL COMMENT***DESIGNATE/ALLOCATE SPACE FOR DENTED CAN GOODS FOR RETURN TO SHIPPER FOR CREDIT***

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED SEVERAL DAMP WIPING CLOTHS RESTING ON PREP SURFACES IN KITCHEN AND BAR.STORE CLOTHS IN CONTAINER OF SANITIZER WHEN NOT USING.

4-501.11 Maintain equipment in good repair.GENERAL COMMENTOBSERVED A COUPLE OF REFRIGERATION UNITS WITH SPLIT/TORN GASKETS. PIC HAS GASKETS IN FACILITY HE PLANS TO PUT THEM ON THE UNITS THIS EVENING.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SEVERAL SHELVING RACKS WITH FOOD DEBRIS AND/OR RESIDUE ON SURFACE. OBSERVED SOME FOOD CRUMBS COLLECTING ON SEVERAL GASKETS. OBSERVED SLIGHT DUST BUILD-UP ACCUMULATING ON VENTILATION GUARDS IN WALK-IN COOLER. CLEAN ALL ITEMS.

2-102.12 Certified Food Protection ManagerPIC must have food safety training from an ANSI-accredited program (certificate). OBSERVED NO SERVSAFE OR ANSI-ACCREDITED EQUIVALENT CERTIFICATE AT FACILITY. ATTAIN FOOD SAFETY TRAINING PRIOR TO NEXT INSPECTION AVOID 2PT DEDUCTION.

3-501.13 ThawingExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below,(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), orOBSERVED METAL CONTAINER OF FISH THAWING ON PREP TABLE IN STANDING WATER. CDI BY INSTRUCTING STAFF TO RELOCATE CONTAINER TO PREP SINK UNDER CONSTANT COLD WATER.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING ON MULTIPLE REFRIGERATION GASKETS IN FACILITY. OBSERVED DUST ACCUMULATING ON MAJORITY OF SHELVING RACKS IN KITCHEN. CLEAN ALL ITEMS; THOROUGHLY.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENT(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.CLEAN OVERHEAD VENTILATION GUARD IN KITCHEN.

2-102.12 Certified Food Protection ManagerGENERAL COMMENT(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (2pt deduction starts 1/1/2014) OBSERVED NO SERVSAFE OR ANSI-ACCREDITED EQUIVALENT AT FACILITY. OBTAIN CERTIFICATION PRIOR TO 1/1/2014 TO AVOID MANDATORY 2PT DEDUCTION.

7-201.11 Separation-StorageObserved bottle of all-purpose cleaner stored on rack with dishes, in kitchen. CDI by relocating bottle.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils completely before tight stacking. OBSERVED MULTIPLE PANS STACKED TIGHT WHILE STILL WET.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING ON MULTIPLE REFRIGERATION GASKETS IN FACILITY. OBSERVED DUST ACCUMULATING ON MAJORITY OF SHELVING RACKS IN KITCHEN. CLEAN ALL ITEMS; THOROUGHLY.