MAMA RICOTTAS/GK

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed containers of meat sauce in tall reach-in cooler without covers/wrappings. -CDI- Food employee wrapped meat sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in prep unit next to blast chiller above 41F (diced chicken, sausage, steamed broccoli, spinach, sliced muenster, unsalted butter, heavy cream, pancetta, mozzarella, tomato bisque, tomato cream, cream sauce, cream mix sauce). -PIC stated all items have been in cooler for over 4 hours (since yesterday). -PIC voluntarily discarded the foods listed. During inspection, PIC contacted refrigeration technician. -Do not store TCS foods in cooler until it is repaired and properly cold holding at or below 41F. -Observed raw breaded chicken and arancini in small prep cooler next to the grill line above 41F. PIC stated all foods were stored in WIC overnight, then brought to prep cooler this morning, less than 4 hours ago. -Because arancini and chicken were above 41F for less than 4 hours, PIC moved arancini and chicken to blast chiller for rapid cooling. By end of inspection, EHS observed both foods cooling at sufficient rates. -Observed ambient temperature of cooler at 46F. Other CTS foods in prep top portion (goat cheese, mozzarella cheese, muenster) were at or below 41F. -By end of inspection, temperatures of goat, mozzarella, and muenster cheese rose above 41F. -Muenster, goat, and mozzarella were placed on temporary 4-hour TPHC, to be used within 4 hours of placing within cooler. TCS foods may not be stored in the cooler until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 in-use knife stored between prep cooler flip top lids. Do not store in-use utensils where the surfaces are not sanitized every 4 hours.

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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmon in prep unit low cooler stored directly above ready-to-eat foods (chicken stock). -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed meatballs holding below 135F in hot well. -CDI- PIC properly reheated meatballs to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced provolone above 41F in prep top. Observed provolone in double-stacked pan. All other TCS foods in cooler were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the provolone. Do not double-stack pans of TCS foods in flip tops. -Observed raw chicken breasts in cold drawer above 41F (left side of drawer at 40F, right side of drawer at 46F). PIC stated raw chicken was placed in cold drawers this morning, approximately one hour ago. Observed gasket caught underneath pan, preventing drawer from properly sealing closed. -CDI- Because chicken was placed in cooler less than 4 hours ago, PIC moved raw chicken to blast chiller for rapid cooling to 41F. During inspection, PIC fixed gasket and placed ambient thermometer in drawer. EHS observed ambient temperature at 36F. Once chicken reaches 41F, facility may cold hold in cold drawer, as long as temperature of TCS foods remains at or below 41F. -Observed mixed veggies holding above 41F in cold drawer. Observed all other foods in drawer at or below 41F. -CDI- PIC voluntarily discarded the mixed veggies. -Observed milk and half-and-half above 41F in drink reach-in cooler. Observed ambient temperature of cooler at 46F. -CDI- PIC voluntarily discarded the milk and half-and-half. -Do not cold hold TCS foods in cooler until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 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 heavily dented can stored among cans intended for use. Store heavily dented cans in separate area, where it is clearly defined for all employees that the can is not to be used. -CDI- PIC moved can to trash.

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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored among customer food in prep unit cooler. Store employee drinks in separate area to prevent contamination of customer food. -CDI- PIC removed employee drink.

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 few shellstock (mussel) tags missing last-sold date. PIC stated they were sold this past weekend, Friday 1/30 on the earliest. All tags before had a last-sold date, arranged in chronological order. -CDI- PIC added the proper last-sold date on the tags, to ensure they are kept on premises for a minimum of 90 days. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmon and raw beef in prep unit low cooler stored directly above ready-to-eat foods (chicken stock, olive pesto). -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two pans of diced chicken and two pans of pancetta held past their 7-day timeframe (prep/cook date of 1/26). -CDI- PIC voluntarily discarded the chicken and pancetta. -Points not escalated due to overall improvement in date marking since last inspection. All items had proper date mark shown on label. PIC stated normal operations were disrupted due to inclement weather this past weekend, causing facility to close both weekend days. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked pasta, portioned in plastic bags, cooling in under-grill cold drawer. Observed steamed broccoli, cooling in large pan and covered with plastic wrap, in tall reach-in cooler. Observed bruschetta cooling in ice bath on cook line, filled in large plastic container. All items were prepped this morning, and moved to their respective units before cooling is fully accomplished (before reaching 41F). -CDI- PIC moved bruschetta and pasta to blast chiller for rapid cooling. PIC moved steamed broccoli to WIF for rapid cooling. By end of inspection, EHS observed broccoli and bruschetta cooling at sufficient rates. PIC voluntarily discarded the pasta. -Ensure foods reach 41F before placing in their prep units. Cool fully to 41F using blast chiller, WIC, or WIF. 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 .

4-601.11(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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan.

6-301.14 Post a handwash sign at each handsink. -Observed few hand sinks without a handwashing sign. -EHS provided handwashing signs for PIC.

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 no shellstock tag on opened bag of shellstock. Shellstock tag could not be located. -CDI- PIC voluntarily discarded the shellstock.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw sausage stored above ready-to-eat foods (mozzarella, pepperoni) in pizza lowboy. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed milk, half and half, heavy cream, and whipping cream stored in beverage reach-in-cooler above 41F. Observed ambient temperature of unit at 51F. - PIC voluntarily discarded the items. PIC will not cold hold in unit until it is repaired and properly cold holds at or below 41F. All other foods stored in unit are not TCS. -3 day verification visit required- - Observed sliced Asiago cheese in prep top above 41F. All other items in unit were at or below 41F. PIC stated temperature of cheese was checked and observed at less than 41F 2 hours ago. -CDI- Because cheese was within the 4 hour cooling window, PIC moved cheese to WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items on cook line in prep unit without date marks (cooked vegetable mix, sliced tomatoes, cooked chicken, cooked broccoli). -CDI- PIC was able to verify prep dates of items by referencing large batches in WIC and PIC properly added date marks. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed cooked chicken, uncovered and stacked directly on top of sheet tray holding more chicken. -CDI- PIC unstacked food from each other to prevent contamination.

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 stored in water at 133F. -CDI- PIC changed water to above 135F. 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 handle for scoop submerged in breadcrumbs. -CDI- PIC removed scoop from food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked, stored as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade and meat grinder components still had visible food residue on them. CDI - PIC moved items to 3-compartment sink to be re-washed. Establishment has improved washing pans so kept at half credit. 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 Rigatoni in upright cooler was 58-60F. PIC stated it is ingredient in main special today so it has been pulled out frequently during lunch rush. CDI - Rigatoni moved to blast chiller to cool. 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 .

3-501.18 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 French onion dip in walk-in cooler was prepared on 4-21. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded French onion dip. 0 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 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 Large container of French onion soup measured 52-55F at beginning of inspection. PIC found out from chef it began cooling around 9:30AM. CDI - PIC placed ice wand in container and it measured below 41F by end of inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Shelves in upright cooler are chipping/rusting. Replace shelves. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid was open. Keep receptacle lids closed to prevent attracting pests. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not dispensing towels properly. Repair/replace dispenser. CDI - PIC placed roll on top of dispenser so paper towels will be available for employee hand washing. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some metal pans, plastic containers and measuring cups found with visible food residue/debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils with food debris on them were moved to dish machine to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3 large containers of chicken broth measured 72-78F after cooling for 2 hours. TCS foods must cool within the proper cooling parameters. CDI - PIC added ice directly to chicken broth containers until they were below 70F. Recommend establishment acquire more ice wands to help with cooling. 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 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 3 large containers of chicken broth were cooling in deep containers in freezer. Most had ice wands but for unknown reasons did not reach 70F within 2 hours. CDI - PIC added ice directly to containers and stirred it in until the broth measured below 70F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 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 Some TCS foods that were prepared this morning were cooling in coolers on line (cut mozzarella cheese, pasta, and kale). Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - Warm TCS foods moved to blast chiller/walk-in cooler. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms without washing first. Fruits and vegetables must be washed thoroughly before cutting or use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal and plastic containers/pans were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler on line has deep cut marks and needs to be refinished or replaced. // 4-501.11 Maintain equipment in good repair. Several coolers on line have torn gaskets on doors. Replace torn gaskets. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Stracciatella cheese in sandwich cooler top on line measured 47F. Meat sauce in ice bath measured 41-45F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Short ribs in walk-in cooler were dated as being prepared on 4-19 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Short ribs 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 Pans of lasagna and containers of onion soup were missing date labels. CDI - PIC placed prep dates on pans/containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing salads was wearing a bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

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. Employee beverage cup stored directly on steam table. Store employee personal items in a separate area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty dishes putting them through dish machine then walk to the other side and start unloading clean dishes without hand wash in between. CDI PIC had employee place clean dish back to be rewashed and then go rewash hands and don new gloves for unloading and stacking clean dishes. Repeat. No escalation in points, improvement from last inspection

6-301.14 Post a handwash sign at each handsink. Handwash signs missing at 2 hand sinks. CDI EHS provided handwash signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot hold holding below 135F. CDI PIC quickly reheated items to 165 and placed back into hot hold. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked still wet, wet stacking. Pyramid stack or allow to completely air dry before stacking.

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 two metal pans with sticker residue stacked clean, not touching the inside of next container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. These are shared. CDI: Doors closed. Repeat

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken, remove gloves, and don new gloves without proper handwash. CDI: Employee corrected by PIC and properly washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in handsink with no soap or paper towels prior to donning gloves. CDI: Employee corrected by PIC and properly washed hands.

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 raw chicken stored over ground raw beef in blast chiller. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and chicken stored over ready to eat items in reach in; raw fish stored over lettuce in walk in cooler; raw shrimp over cooked sausage in blast chiller; and raw sausage over cheese at the pizza station. CDI: Items reorganized. REPEAT VIOLATION EHS provided PIC with a copy of the storage order diagrams for various cooler types during inspection today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salad spinner with pieces of lettuce still in the lid stored as clean. CDI: Lid taken for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed margherita sauce in walk in freezer after 4 hours still above 70F. CDI: Product voluntarily discarded. 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 . 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 chicken that was diced today cooling just before 4 hours still at 44F-45F in walk in. CDI: Product was rapidly cooled with remaining time in the blast chiller to 40F. Observed ground beef mix cooling at a rate of .008F/min in blast chiller. Observed chicken cooling at a rate of .016F/min in the blast chiller. CDI: Items were separated into thinner pans and uncovered for rapid cooling in remaining time. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at broiler station holding above 41F. Observed some items in reach in part of salad cooler holding above 41F. CDI: Products voluntarily discarded. Observed Asiago cheese in prep top holding at 42F and broccolini in prep top holding at 48F. CDI: Products were rapidly cooled to 41F. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed olive pesto being cooled in the blast chiller after being removed from line where it was held on TPHC. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed margherita sauce cooling in deep, covered container in the walk in freezer after 4 hours still above 70F. CDI: Product was voluntarily discarded. Observed diced chicken cooling in walk in cooler while tightly covered and stacked in the walk in. CDI: Products were rapidly cooled in the blast chiller to achieve 41F within 4 hours. Observed raw Romano chicken cooling from prep in the blast chiller while tightly stacked in a deep covered container. Observed ground beef mix cooling while in deep, covered container in the walk in cooler, and then in the blast chiller. CDI: Products were moved to shallower pans and left uncovered. Observed tomatoes cooling in prep top after cutting. CDI: Tomatoes moved to walk in cooler to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed salad prep cooler with heavy water accumulation. PIC stated that the refrigeration tech has been called for another issue and he will have them look at the drain line for this cooler then. Observed 2 cooler drawers not holding proper temperature. PIC alerted EHS to this at the beginning of the inspection and refrigeration tech showed up during the inspection to assess the problem. Observed damaged gaskets on several cooler doors throughout facility including the salad station. Observed salad spinner basket in disrepair. Replace pieces that are no longer smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. These are shared. CDI: Doors closed.

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 observed handling wrap with bare hands. Another employee was handling basil with bare hands and putting it in bruschetta that is not cooked. Do not handle ready-to-eat foods with bare hands unless it will be heated to at least 145F. CDI - Wrap and bruschetta discarded and employees educated. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored on shelf above cooked beef in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Cooked beef moved to top shelf. REPEAT. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked pastas in drawer cooler measured 50-62F. Shredded cheese at pizza station measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - Pastas and cheese moved to blast chiller to cool. Recommend establishment use TPHC for pastas in drawer cooler. TPHC form sent to PIC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed making cannolis with bracelet on wrist. 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 shell stock tags with no record date. Observed tags out of chronological order. Tags reordered and record date written. CDI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over RTE pasteurized open egg cartons. PIC reordered. Observed raw sausage stored behind RTE pepperoni on pizza line. Employee reordered. CDI For more information on food storage order please visit: http://meck.co/FoodSafety

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 pizza sauce not reaching 41F after 6 hours of cooling. PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items: cooked noodles, cut tomatoes, cooked chicken, in cold holding, above 41F. PIC stated noodles and chicken were prepared less than 4 hours ago, and placed items in WIF to quickly cool. Tomatoes were placed on temporary TPHC for 4 hours. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of chicken salad in RIC with no date mark. PIC stated it was made the day prior and placed label on container. Observed house made oil and fresh garlic in WIC with no date marking. PIC stated it was made the day prior and date labels were placed on them. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 house made pesto sauce in RIC by front line with no date mark. PIC stated it was made more than 24 hours prior and voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce actively cooling in WIC in large plastic deep well vat. Pizza sauce did not achieve 41F in 6 hour cooling window. PIC voluntarily discarded. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce, onions, being cut and prepped fro RTE. Observed washed peppers with stickers still adhered. Stickers must be removed in washing process

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

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 jackets stored in single use and food storage area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed taking soiled plate and silverware to dish machine. Employee then went to handling to-go boxes and a plate of salad without washing hands. Employees must wash hands after handling soiled utensils. CDI - Employee instructed to wash hands and did so. 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 4 pans of mussels were missing shellstock tags. CDI - Manager found tags and placed them with mussels.

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 . Ravioli (45-52F), penne (51-52F), and spaghetti (45-52F) in drawer cooler below grill were above 41F. Tomato cream sauce in ice bath measured 45F. Half and half in ice bath measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on temporary TPHC and will be discarded within 2 hours.

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 . Lettuce cooling in deep container at 62F in walk-in cooler. Lettuce cooling in salad cooler at 49F. TCS foods shall be cooled in smaller portions or shallow pans. Do not use coolers on the line to cool TCS foods. CDI - Lettuce in salad cooler placed on temporary TPHC and the lettuce in walk-in cooler was spread out onto sheet pans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing desserts was wearing a watch. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre rinse sink is hanging below flood rim of sink. CDI - PIC repaired spray arm during inspection. 0 pts.

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 no time marking for capers, lettuce, and tapenade held on TPHC. CDI - Items marked with time label that states what time it was taken out of temperature control. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above powdered sugar at bakery station. CDI - Sanitizer container moved. - 0 -

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 bulk containers of spices without labels. Label as needed. - 0 -

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 tongs stored in hot water bath reading 65F. CDI - Food employee rapidly reheated sani water to at least 135F. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drinks stored above facility food items in bar cooler and walk in cooler. CDI -Items moved to bottom shelves. - REPEAT - 0.5 -

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink at bakery station. CDI - Hands washed in hand sink. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pasta noodles holding at 51F in drawer underneath pasta line. Observed sliced tomatoes holding at room temperature above salad station. Observed olive and roasted red pepper tapenade, and lettuce stored in salad cooler at 47F. Ambient temperature of both units 47-50F. CDI - Pasta placed on TPHC, form filled out with PIC. PIC stated facility is about to plan a remodel and will be getting new cold holding equipment during. Olive and red pepper tapenade and lettuce moved to walk in cooler. Items to be held on TPHC during busy times. All other temperatures in cooler were within required range. Sliced tomatoes were time stamped, holding at room temperature during inspection. TPHC form was filled out with PIC during inspection. A VR will occur no later than 3/18/2022 to ensure cooler has been repaired. - REPEAT - 3 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraints during inspection. CDI - Employee donned hair restraints. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop stored with handle touching food items in chicken container on prep line. CDI - Scoop removed. 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 scoop stored in flour in walk in cooler. Observed plastic ramekin stored inside of salt + pepper mix at cook line. CDI - Scoops removed. 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 ice cream scoop stored in water bath of 108F. CDI - Water dumped, ice cream scoop moved to hot water bath of 145F. - REPEAT - 0.5 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at cook line with significant surface staining and deep groves. Resurface or replace as needed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above cutting boards in dry storage. CDI - Drink removed. - 0 -

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 3 shell stock tags without date when last of the shell stock was used. All other tags were correctly dated. CDI - Appropriate dates were added to tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food residue and debris on them. CDI - Utensils were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream sauce at 43 F in cold well, pasta at 43 and pasta at 45 in drawers, and Broccoli at 42 in reach in cooler. CDI - Cream sauce was covered with a lid and allowed to cool in the well. Broccoli had been pulled from larger portions in WIC. Broccoli was divided into smaller containers and allowed to cool. Pasta was moved to WIC or ice bags were added to cool. Points not escalated due to improvements and nature of the violation. 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 cooling in large deep containers in WIC. Observed broccolini cooling stacked to high and tightly packed in pan. CDI - Ice bags were added to help lettuce cool and broccolini was moved onto a thin tray. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels missing from squeeze bottles of oils and sauces. CDI - Labels were added.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket at less than 200 ppm QAC sanitizer. CDI - Bucket was refilled to appropriate concentration of sanitizer.

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 handle of utensil in flour. CDI - PIC adjusted handle so it was not in contact with food.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced mozzarella and sliced tomatoes cooling in reach in cooler at .057F/min. CDI: Products moved to walk in and cooled properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all coolers working properly, however several items were overstacked. The over stacked items were held above 41F. CDI: Items were split into multiple pans and rapidly cooled. Lettuce was permanently placed on TPHC. TPHC paperwork filled out today. REPEAT VIOLATION

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 mozzarella and tomatoes cooling in reach in cooler. CDI: Items moved to walk in for cooling.

4-502.11(A) Maintain utensils in good repair. Observed pans in reach in cooler that are severely bent or dented. Due to the air gaps created, this could be related partially to #20. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on grill cooler in need of resurfacing. PIC stated that there is someone scheduled for next Thursday to resurface the cutting board.

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 some ceiling AC vents chipping. 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 some dust build up on ceiling particularly in the bread 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 mussels in cooler drawer with no tag. CDI: Mussels voluntarily discarded. Observed some tags with no last sell date on them. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep unit holding items above 41F. CDI: All TCS items were voluntarily discarded. This unit and the fryer area prep top (PIC alerted EHS about this upon starting inspection. No food in the unit) are not holding items at or below 41F. PIC stated that they had planned to hold items on TPHC for 6 hours. Procedures written during inspection today. Observed items from fryer unit above 41F in walk in. CDI: These items were voluntarily discarded. Observed raw meat in walk in at 42F. Items cooked off today. EHS recommends having walk in serviced to ensure it is holding all food at 41F and below. Remaining items in walk in were 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for sauces held on TPHC. CDI: Procedures written during inspection. REPEAT VIOLATION

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed salad cooler and fryer cooler holding above 41F. VERIFICATION REQUIRED as these are integral pieces of equipment for the restaurant and must be properly working.

4-501.11 Maintain equipment in good repair. Observed several gaskets on cooler drawers and doors in need of replacing. PIC stated that he has ordered gaskets, but they have not come in yet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.This is a shared dumpster. EHS reminded PIC that doors should be closed after trash is placed into it. EHS noted heavy fly presence around dumpster area.

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 roasted peppers, artichokes and other tcs foods dated for 5-4-2020. PIC educated employee on proper date marking and out of date products were discarded voluntarily. REPEAT - No escalation of points due to overall better date marking overall. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility holds tcs foods on TPHC but lacked documentation to validate process. VR - EHS will email a copy to be filled out. VR 0 points.

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 large containers of mozzarella cooling in dense amounts in walk in cooler. Observed large containers of potatoes soup cooling in dense amount near walk in cooler. Observed raw chicken cooling in dense amounts near grill station in 2 door reach in unit. Noodles were cooling while bagged in walk in cooler. CDI- Ice wand and ice was added to cooling soups , noodles and cooling mozzarella containers. REPEAT - 1 point.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee prepping raw mushrooms that were not washed. Mushrooms were washed, cutting baord that was used was also washed, rinsed and sanitized. -.5 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking near 3 comp 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 no finish date for each bag of shellstock. 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 several containers of chicken stock above 41F cooling from yesterday. CDI: Chicken stock voluntarily discarded. Observed mozzarella in walk in from yesterday at 45-47F. CDI: Product voluntarily discarded. Observed broccolini cooling in prep top cooler, above 41F after 6 hours. CDI: Product voluntarily discarded. Observed garlic puree at 2.5 hours cooling right at 70F. CDI: Product moved to walk in freezer for rapid cooling. 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 tomato cream sauce cooling right at 4 hours still at 45F. CDI: Ice wand added and product stirred to bring to 41F. Observed lettuce cooling in deep lexans at 3hr and 50min, still above 41F. CDI: Product spun with ice to get below 41F and placed immediately in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce and meat sauce held on ice above 41F. EHS recommends TPHC for these items if they cannot be kept cold through lunch service. TPHC form sent via email along with inspection today. CDI: Items rapidly cooled in walk in freezer since they had been on the line for less than 4 hours. REPEAT VIOLATION Improvement from previous violation as much less food was above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of sauces held in reach in cooler on line with no date marking. It is unclear which batch the items are coming from. CDI: Proper dates placed on 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 veal stock date marked 9/20, and gorgonzola dressing date marked 9/20. CDI: Items voluntarily discarded. Observed goat cheese date marked 9/26 in the walk in but the same batch date marked 9/28 in the prep top.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has a large amount of food and is struggling to cool as well as cold hold items throughout facility. Facility may need to consider ways to reduce the amount of cooling at one time or in general throughout the facility. 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 deep containers of chicken stock above 41F cooling in walk in from last night. Observed broccolini cooling in prep top. Observed lettuce cooling in deep lexans in walk in cooler and in cooler drawer. Observed garlic puree and tomato cream sauce cooling in walk-in in a deep container. CDI: Some items voluntarily discarded, others rapidly cooled. Observed lettuce cooling in deep containers. CDI: Product spun with ice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar stored in sanitizer below 200ppm quat.

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 portion cup being used in spices at pasta station. Observed scoop with handle down in breading. CDI: PIC removed scoops/bowls from items.

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 plates stored on shelf with dust and grease build up. Observed clean plates stored on shelf between dirty dishes on either side. EHS recommends rearranging shelf and providing a cleanable barrier to protect clean dishes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on several dumpsters. Observed lids on cardboard dumpster cracked and damaged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large containers of meat sauce at 43F, several pans of lasagna at 45F, and a large container of brocolli holding at 45F in walk in coolers. PIC stated that the items were likely pulled from refrigeration to make space to organize walk in unit and lost temperature during the process. CDI: Ice wands placed into meat sauces, ice packs placed on lasagna, and brocolli spread out on a sheet pan.

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 pastas cooked and cooled earlier today holding at 53F inside a reach in unit on cook line and cold drawer (also on cook line). CDI: Pastas spread out on sheet pans and sent to walk in unit for rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oil bottles throughout facility.

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 minor damage/pitting in floor behind bar area rendering it no longer smooth/easily cleanable. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken stored in flip top unit beneath raw shrimp and salmon. CDI: Chicken removed from drawer and placed into walk in unit, placing nothing beneath the raw product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of plastic pans with visible food residue on them while stored as clean. CDI: Pans removed and sent to be properly cooled. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of mashed potatoes holding at 119F in hot box behind bar area. PIC stated that product likely lost temp when the heavy cream (refrigerated) was mixed in to the item. CDI: Potatoes reheated to 165F on grill.

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 bruschetta and house made mozzerella cooling in flip top units rated for holding, as well as brocolli cooling in a deep plastic container in the walk in cooler. CDI: Mozzerella and bruschetta were relocated to walk in unit and brocolli was spread out on sheet pan to facilitate rapid cooling. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on shelving in prep area to the far left in 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 minor damage/pitting in floor behind bar area rendering it no longer smooth/easily cleanable. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two immersion mixers stored with visible food residue on the inside of the blade cover. CDI: Both items removed and sent for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in pasta drawers at right end of cook line holding between 52F and 55F. PIC found that the unit had become unplugged during service and plugged it back in. Observed several sauces on ice to the right of grill holding above 45F as well. CDI: All pastas in drawers were voluntarily discarded and were replaced after the unit began ambient air holding below 45F. The sauces to the right of grill were brought out 45 minutes prior to inspection and were placed on TPHC to be discarded after 4 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of meatballs stacked directly on top of each other cooling on refrigerated truck at a rate of 0.52F/minute. CDI: Speed rack rearranged to place hottest items on top of rack and at least one shelf distance between each rack of meatballs. All meatballs that had sufficient space between them cooled at the proper rate. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at pizza station and in kitchen reading less than 200 ppm QAC. CDI: Buckets emptied and refilled with sanitizer reading 200 ppm QAC.

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 in use utensils stored beneath panini press at pizza station. CDI: Utensils removed and placed in clean, dry space.

4-502.11(A) Maintain utensils in good repair. Observed a deeply cracked plastic bin in storage above prep tables. CDI: Utensil discarded.

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 minor damage/pitting in floor behind bar area rendering it no longer smooth/easily cleanable.

2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed employee meal stored over top of food for restaurant in reach in unit along cook line. CDI: Food voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items going out for catering order at beginning of inspection. Hot pastas were packaged above 135F and were timed accordingly, however, boiled eggs set to go out on same order were at 75F. EHS advised chef Tom that TPHC cannot start unless an item is either 135F or higher or 41F or lower. EHS also observed no written procedures in place and no time stamps on catering orders. CDI: EHS provided TPHC procedures, which were filled out on site. Boiled eggs were cooled to 40F on sheet pans in freezer and then sent out. PIC had all times recorded in catering logs, which will be kept weekly for review by EHS. VERIFICATION REQUIRED within 10 days. 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 freshly cut tomatoes cooling in a flip top unit rated for holding, boiled eggs cooling in a covered container in unit rated for holding, and cooked pastas cooling in individually portioned plastic bags tightly packed on speed rack in walk in unit. CDI: Boiled eggs spread out on sheet pan and placed in freezer, tomatoes placed in walk in unit, and pastas spread out on sheet pans and placed in freezer to facilitate rapid cooling. EHS spoke with chef Tom extensively about proper cooling methods.

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

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 pans stored directly beneath soup kettle holding soup of the day, creating an opportunity for food splatter to reach clean pans.

4-501.11 Maintain equipment in good repair. Observed split gasket on low boy freezer for ice cream at end of cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store clean dishes at dish area and dry goods at prep area with grease/food buildup.

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. Multiple employee's observed washing hands properly. One employee at washed hands and did not use papertowels one of five times observed to turn off nozzles at sink. One female employee also observed to not use towel when turning faucet off. Bare hands used by both to turn off nozzles. CDI- employee's and PIC were advised to ensure to not possibly re- contaminate hands after washing. Employee's re-washed hands. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. PIC and Chef advised of using day label on one bag in pasta pans at line to indicate day of preparation. Two pans of penne, one pan of spaghetti did not have a day label bag in it and could not be located. Line chef advised that pasta was pulled from sheet pan in the walk in cooler that was labeled. CDI- Label bags were allowed to be placed in pans. Ensure that labeling system and procedures are implemented consistently and maintained. All other food items marked as required. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Line Chef preparing wraps and sandwiches for catering order that was to be picked up in approximately 30-45 minutes. Chef Tom had advised that caterings would be monitored for time instead of temperature. No time marking observed on the three wraps and four sandwiches. Soups were under temperature control. Meat on sandwiches at 54F-56F. CDI- Time was implemented and Chef Tom and line Chef were advised that all caterings must be under temperature control prior to pick up or delivery or time must be implemented correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee moved stored containers of bread crumbs and onions to floor during delivery this morning. CDI- Storage was corrected; employee was advised by PIC of requirement. (0pts)

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. Dust build up on ceiling tiles over beverage and preparation areas. Cleaning is needed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Chicken in pan at prep table, cooked on the outside but raw on the inside. Sous chef Joe advised that they rarely partial cook foods, but the chicken was prepared this morning, cooled , and will be completed for a catering today. See chart for temperature. Compliance check by 10/8/17 for completion of completion of partial cooking paperwork review. Discontinue process until approval has been obtained. (0pts)

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. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pans of pasta in cooler drawers at line with date label for Wednesday on one bag, but date/ day label of Sunday on the pan. CDI- Sous chef advised that pasta was prepared on Wednesday. Correction allowed for pans of pasta. Containers in prep coolers were labeled as required. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two male employees at line both wearing two rubber style bracelets while preparing food. Remove jewelry as required.

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. Residue/ debris in sanitizer with cloth stored in it at pizza station and one at the back prep area. Maintain clean. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One large cutting board scarred at prep line. Replace. (0pts) REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors at bar area pitted throughout. Repair floor.

4-602.11. Equipment for non TCS foods shall be cleaned as required. Visible mold like substance on inner chute of large ice bin and lids of in counter/ under lid ice bin. PIC Chris St. John advised they will be cleaned.

3-501.16(A). Maintain TCS foods at 45F or less. Food items being replenished in salad cooler and prep drawer after lunch. Foods in both units not under temperature control. All foods removed and placed in walk in units for rapid cooling. CDI- Cooler was found to not be plugged in. PIC plugged in, cooler recovered quickly from ambient air of 64F to 49F in less than 1 hour. Cooler checked again and maintaining below 45F.

3-501.17. Date mark TCS foods held more than 24 hours. Currently labeling one bag of pasta in large pans. Advised Chef Tom better practice to either label the individual bags or the pans. Also advised of updated directive to label pans in the top of the flip top with dates of on the larger prepared larger batch. (0pts)

3-302.12. Label in use oils, spices, salts. Three bottles of oil at line not labeled. Label as required.(0pts)

3-304.14(D). Maintain sanitizer containers for in use cloths free of visible debris. One bucket at main prep line with visible debris in sanitizer. CDI- PIC emptied and replaced. (0pts)

.4-501.12. Resurface or replace damaged cutting boards. Cutting bard at main cook line scarred and heavily stained. Replace or resurface. (0pts)

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee wearing gloves at bread station observed dumping trash from dust pan. Employee removed gloves, then put on new gloves without washing hands, and returned to preparing bread. CDI- PIC Christopher St. John and employee advised of requirement, hands washed.

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. Wait staff employee observed initially pick up sliced lemon with tongs, then taking lemon from tongs with bare hands to place on glass of water. CDI- PIC stopped employee, lemon was removed and replaced. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on one tea urn nozzle at beverage area. CDI -PIC had nozzle removed for cleaning. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Salads being packaged for to-go catering order. Chicken and shrimp placed on salads while hot. Lettuce on salads at 48F during preparation. PIC and Chef Thomas advised of no additional steps to cool salads prior to delivery. Ice packs placed with salads to add in cooling. Discussed options for to go items and requirement for temperature control of foods prior to delivery for catering. PIC and Chef Thomas agreed that usage of time as a method of control would work best for them. Chef Thomas to provide documentation for use of time as ongoing correction by 4/1/17. (0pts)

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. Penne pasta and spaghetti noodles advised to be cooling at start of inspection. Temperatures checked approximately one hour later and temperatures remained the same at 48F and 53F respectively. CDI- Chef moved both on from location on speed rack to allow for more rapid cooling. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Both doors open on shared dumpster. Maintain doors closed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored on prep table next to large ice bin at start of inspection, closed employee beverage stored co-mingled in cooler at bar area. CDI- PIC corrected storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Large container of penne pasta being cooled in walk in cooler. Temperature of pasta remained the same during cooling process when checked during inspection. Pan of sliced tomatoes being cooled in prep cooler. Pan was stacked above fill line. Temperature of sliced tomatoes remained the same during the cooling process. See chart for temperatures and times. CDI- Chef Thomas had both methods corrected to allow for rapid cooling. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oils, dry mixes and seasonings on the prep line and more than four containers of white powder stored in plastic single service containers in dry storage not labeled as required. Items on line and prep areas labeled. Items in storage area need to be labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Large plastic container of linen wrapped silverware stored on the floor at host/ hostess area near kitchen. CDI- Christopher St. John corrected storage.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Large cutting boards at main pre line heavily scarred and stained. Resurface or replace cutting boards.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Flooring at bar area is pitted. Repair flooring. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Completed consumer provided in menu. Grouper marked as being allowed to be served raw or under- cooked. Per chef, grouper is not offered or allowed to be cooked to order and should not be marked as such in the menus. Return to check by 10/7/16 to check for correction. (0.5 pts)

3-502.11 Obtain a Variance for specialized processes.-Pf. Chef advised today that he is preparing pickled onions using a hot brine and storing for at least 14 days. CDI- Discussed requirement to submit a completed application and HACCP plan to continue process as intended. Application and handout packet provided to Chef and Christopher St. John today via email with inspection report. Chef as advised to discontinue current process, may not store heat treated vegetables more than 7 days at 41F or below. (0pts)

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item # 27 (0pts)

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 . Large container of prepared lettuce (greater than 5 gallon container) being cooled in walk in cooler tightly covered. CDI- container removed, separated and placed in smaller containers for rapid cooling. All other foods being cooled in an approved manner. (0pts)

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. Scoops with no handles stored in multiple dry food items at beverage station. CDI- PIC removed all, only use utensils with handles if stored down in food product. (0.5pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items throughout not protected during storage. Invert and/ or cover single service articles being stored. (0.5pts)

4-501.18 Keep the wash, rinse, and sanitize solutions clean. In use rinse compartment at 3 comp sink with food debris and oily residue in it. CDI- PIC had compartment emptied and cleaned. (0.5pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some damage/ pitting of floors at bar area. Repair is needed. (0pts) REPEAT

3-501.14 (A) Cooling - P. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Large containers of meat sauce being cooled from the previous night per PIC Chef Tom Dryness advisement. Large cold sticks in centers and also in containers of water; likely from melted ice. Containers of sauce still above 45F during inspection. CDI- discussed ensuring foods are stirred during cooling process. PIC voluntarily discarded. See chart for temperatures.

3-501.19 Time as a Public Health Control - P,PF. Provide written procedures for foods held using time as a public health control. Cream butter not under temperature control at back of prep line. PIC discussed using time to monitor, currently does not have written documentation. CDI- container was labeled; also advised PIC will send template for writing procedures.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label all working containers of food except food that is easy to identify. Multiple containers, squeeze bottles, and pans throughout and at cook/ prep area not labeled per the rule. CDI- PIC began labeling during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than five large plastic containers wet nested while still wet. CDI- verbal correction to allow to air dry prior to stacking.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-602.13 Nonfood Contact Surfaces - C. Dried food debris on the exterior of large rolling dry goods containers and on some lower shelving. Cleaning is needed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Floor at bar area is pitted at several areas. Repair replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- No paper towels at the wait station hand sink. CDI- Paper towels were placed at the sink during the inspection.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one dented can stored in dry storage with other cans for use. Can was dented on the seam and shall be discarded. CDI- PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on large bin of mozzarella cheese in the walk-in cooler. CDI- Date placed on cheese.

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 cambro with cooked cooling broccoli covered in the walk-in cooler. CDI- Broccoli was placed in a shallow pan and left uncovered to aid in proper cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the bar cooler holing salads and half&half. CDI- Thermometer was placed in the unit during inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer at the proper concentration. Several wiping cloth buckets observed at 0 ppm of quat. CDI- replenished now at 200 ppm.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed build-up on the walls at the dish machine area. -Observed dust build-up on the ceiling tiles at the prep area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee putting on gloves without washing hands prior. CDI- PIC instructed employee to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee handling raw vegetables for a salad plate without gloves. CDI- PIC voluntarily discarded all cut vegetables at station.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: When freezing prepared TCS foods, date marking must indicate date of prep, date frozen (if different), and date pulled from freezer. Observed frozen foods in prep units and coolers date marked but incompletely date marked. CDI by instruction to PIC.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting utensils said to be clean stored in crevice between knife holder and wall. CDI- utensils moved to cleaning process.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. One bag of raw mussels stored on top of a bag of tuna. CDI- Head chef Tim corrected storage order. All other food items observed to be stored correctly.

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. Pan of chicken breast, stewed tomato mix on ice with only on the bottom of the container, pre portioned pasta in prep drawers at the line tightly covered and stacked, pan of shredded lettuce in prep cooler, sliced tomatoes at multiple prep coolers, and bow tie pasta in walk in cooler tightly covered all during the cooling process. CDI- all methods corrected by head chef. Also, time as a public health control handout/ example documentation form provided to operator today due to discussion about preparation and service of room temperature sliced tomatoes.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. One digital thermometer 3 or more degrees off in calibration. CDI- Head chef discarded and replaced with a calibrated thermometer. All other thermometers calibrated correctly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three small metal pans of dry seasoning and three bottles of oils, all in use, not labeled per rule. CDI- verbal correction to label all.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One stack of single service catering trays stacked on upper shelf at line in direct contact with the ceiling. CDI- verbal correction to adjust storage, corrected.

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 . Cutting boards at main cook line heavily scarred and some peeling shelving in the bar coolers. Replace/ repair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some food debris on shelving of protein walk in cooler, mold build up on exterior plate at door of ice machine, some dust build up on ceiling. Cleaning is needed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees change gloves without handwashing. CDI hands washed gloves changed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw sausage stored over RTE food in pizza cooler, and chicken sausage stored below raw meats in walk in unit. CDI items rearranged.] 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle trash with gloves and go back to food prep, employee walking in and out of cooler with gloves and continue food prep. Suggest facility develop procedures to clean walk in and reach in door handles every four hours, as they would a foods utensil held at room temperature, to prevent contamination of gloves. CDI hands washed gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates soiled in facility. CDI items moved to sink for cleaning. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed shrimp cooked to 99F. CDI item reheated to 156F.

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 facility with knives stored between panini press and prep table where it was soiled with debris. CDI item moved for cleaning.

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 floors in kitchen cracked and missing and in need of repair, and reach in unit with leak.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates soiled with food debris. CDI items moved to sink for cleaning.

3-501.14 Cooling - P. 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 facility with 6 large containers of meat sauce at 50-53F from last night. CDI items discarded. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 cooked red potatoes, roast beef, and ground beef not dated. CDI items dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 potatoes, bone marrow filling, and cabbage held past discard date. CDI items discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with seared beef on catering menu without a consumer advisory. Verification required.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with sanitizer stored in bottle of streak free cleaner. CDI bottle discarded.

3-501.15 Cooling Methods - PF. 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 facility with blanched asparagus in tighly covered container, broccoli cooling in covered tall plastic container, and large plastic containers of meat sauce with an ice wand where no active stirring took place. CDI asparagus and broccoli separated into flat metal containers and meat sauce discarded.

6-501.12 Cleaning, Frequency and Restrictions - C. 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 dust accumulation on cooler vents and walls.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact is not allowed with RTE foods that are not going to be heated to 165F immediately. Observed employees touching RTE foods with bare hands. CDI hands washed and items discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed ice machine soiled with debris.CDI item cleaned.

3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, and below 70F within 4 hours. Observed grilled chicken made earlier today at 72F. CDI item discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed grilled chicken and calzone filling below 135F. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed goat cheese, dressing, chicken stock, half and half, and sauce. CDI items were discarded.

3-501.15 Cooling Methods - PF. Food shall be cooled in shallow containers, uncovered, and separated into smaller portions. Observed pasta in large plastic bin. CDI pasta separated into smaller portions in speed racks.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloth shall be in sanitizer in between uses. Observed wet cloth underneath cutting boards.

3-203.12 Shellstock, Maintaining Identification - PF. Shellstock shall be labeled with the date container emptied and stored in chronological order according to recorded date. Observed tags with no dates. Verification required.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed a few plates and tomato cutter soiled with food debris. CDI items moved to dish washer for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE Foods that are held in te facility for 24 hours or more shall be dated. Foods that are 41F and below have a 7 day shelf life foods that are 42-45F have a 4 day shelf life. Observed meatballs and pasta in facility that needed to be date marked. CDI items dated. Repeat

7-102.11 Common Name-Working Containers - PF. Toxic containers shall be labeled with common name of the chemical. Observed on unlabeled chamical bottle. CDI bottle discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods that are stored in bulk containers shall have the common name of the food item. Observed bulk bins of flours and sugar.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Utensils handles shall stored above and up out of food. Observed scoop handle in flour.

3-501.14 Cooling. Cooling foods must reach 70F within 2 hours and 45F within 6 total hours. Observed approximatly 12 bags of sauce which were improperly cooled. These measured 47-54F and had started the cooling process on Sunday. CDI - these were discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold holding temperatures at 45F or lower. Observed several containers of sauce on ice as warm as 56F. CDI- reiced.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Maintain date marking throughout the lifespan of a food. For example, portions of some foods taken from larger containers in the walk-in did not have dates. CDI.

3-502.12 Re. . .duced Oxygen Packaging, Criteria. 3-502.12. Ensure that complete HACCP plan is provided for cook-chill process for sauces and any other foods which undergo cook-chill process. HACCP plan must meet requirements of 8-201.14 and facility must also meet cooling parameters in 3-502.12. Facility must retain all necessary documentation of cooler and cooling temps as well. Observed no HACCP plan available at time of inspection. ROP'd product was discarded as it was improperly cooled. The owner and PIC agreed they will use other methods to cool from this point forward. CDI.

3-501.15 Cooling Methods. Observed cooked chicken and cut tomatoes were tightly wrapped up and still above 45F. These were vented to allow them to finish cooling as they were within the time limits specified in the rules. Also, ROP'd sauces had failed to cool properly.

Facility is in the process or repairing the damaged flooring in the kitchen.