LUCE RISTORANTE & BAR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squirt bottles of garlic puree/oil mix and truffle aoli (made with eggs) holding above 41F in prep top. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milk without date. Observed meatballs dated 8/15. PIC stated that the meatballs were frozen and taken out yesterday. EHS asked process for cooling and freezing meatballs. Meatballs are cooked cooled overnight, packaged and frozen the next day and used within 7 days after removing from freezer. EHS explained to manager that the dates for preparation, day frozen and day thawed needs to be maintained to sufficiently determine how many days are remaining for use. Example: meatballs Prepared 8/15/26 Frozen 8/16/26 Thawed 8/27/26 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed Greco with shrimp and salmon, skirt steak on lunch menu without asterisk.

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 spray bottle of vinegar used for cleaning utensils without label. CDI- Labeled.

4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler.

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 shelving in need of cleaning in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with old food debris, CDI- Can opener taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multi-service plates and glassware stored outside. Dishes CANNOT be stored outside. CDI- Plates and glassware brought inside.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed loaf of bread touching the trash can. CDI- Discarded

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plates, glasses and silver ware stored outside unattended. CDI- Items moved inside.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked octopus stored in ice with raw packaged tuna and containers of calamari. CDI- Octopus removed. Keep cooked/ ready to eat foods separate from raw. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris and stored as clean. CDI- Taken to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg yolks, garlic purée and heavy cream in prep top holding above 41F. CDI- Discarded. Items are bottled and held in the prep top unit. EHS recommends keeping items in the low reach in for service or using ice baths while in the unit to maintain items at 41F or less. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with sticker residue. CDI- Washed.d

4-101.17 Except as specified under (B),(C) and (D) of this section, wood and wood wicker may not be used may not be used as a food contact surface. Observed untreated wood used as food contact surface for breads. PIC stated they get the planks from restaurant depot and cut them. Wood is really absorbent and has many deep groves/ cuts. Boards are also stained. Boards are NOT cleanable. Get new boards to hold breads.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bags and purse stored with customer items in dry storage areas.

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 bagging pasta with bare hands. CDI- Pasta discarded. Observed manager cutting roasted red peppers with bare hands. CDI- Peppers discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed degreaser without a label. CDI- Labeled.

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 tomatoes, tomato mix and mozzarella cooling in the prep top unit. Items were not cooling sufficiently. CDI- Items moved to the 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed corn meal containers, flour, sugar and oil bottles without labels/ color bands. CDI- Items labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed beef carpaccio stored over gallons of milk in the walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for lamb or scallops on the specials menu that, per PIC, is served undercooked. CDI: Menus corrected during inspection by adding asterisk. 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 broccoli, asparagus, and orzo cooling in prep top cooler. CDI: Items relocated to the reach in freezer and properly cooled. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 handles of scoops in flour and sugar with the handle in the product. CDI: Scoops removed.

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 tags prior to 3/10/24 were discarded. This is only from the past 60 days. Facility has been continuously selling shellstock for more than 90 days. CDI: EHS educated PIC on ensuring that shellstock tags are retained for the whole 90 days. Tags have been kept continuously during several visits and employee in charge of retaining and sorting tags stated he accidentally threw away too many when he was cleaning them out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer at dish machine below 50ppm chlorine. CDI: Machine was primed and tubing realigned. Then machine was running at 100ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage that was not fully cooked cooling in prep top cooler. PIC stated that it was cooked 30 min prior to EHS arrival. Sausage was still 80F. CDI: Sausage was fully cooked in the oven to 173F. EHS and PIC discussed that product must be fully cooked the first time to at least 155F.

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 veal Demi still cooling from yesterday above 41F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 lobster meat cooling in prep top cooler at a rate of 0F/min. CDI: Lobster moved to walk in cooler and cooled on a sheet pan. 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 several items in prep top cooler including but not limited to asparagus, gluten free pasta, linguine, osso bucco, and brussel sprouts above 41F on right side of prep top cooler. EHS and PIC noted that door was not fully closing on that half of the cooler. CDI: Product was voluntarily discarded. Doors were fully shut. Ensure that doors are properly shut at all times to maintain temperature. All other items in the cooler held at 41F and below and unit was functioning properly. REPEAT VIOLATION 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of cherry tomatoes with no date mark in the prep top. CDI: PIC stated that it was prepared yesterday. Product date marked. Observed no date mark on gluten free pasta in prep top. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 3-501.18 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 linguine in prep top from 4/24, and tomato sauce in walk in date marked 4/27. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for ribeye on the specials menu that, per PIC, is cooked to medium. CDI: Menus corrected during inspection by adding asterisk.

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 veal Demi cooling in deep lexan; broccolini cooling in tightly wrapped container in walk in cooler; lobster and sausage cooling in prep top cooler. CDI: Veal voluntarily discarded. Broccolini cooled in ice water to 37F, lobster cooled in walk in cooler on a sheet pan, and sausage continued to cook to over 155F and then was cooled on a sheet pan in the 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles of what PIC identified as oil and one squeeze bottle of what PIC identified as water on the cook line with no label. CDI: Bottles labeled. REPEAT VIOLATION

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 ceiling tiles with dust build up adjacent to AC vents. REPEAT VIOLATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari stored behind zucchini noodles in prep top cooler. CDI: Calamari moved to the front of the prep top. REPEAT VIOLATION 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 sausage tomato sauce, vodka sauce, and cherry tomatoes above 41F. Product had been exposed to heavy steam from pasta boiler. CDI: Product voluntarily discarded. Ensure products are properly protected from high ambient temperatures during prep 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://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 one pan of sausage tomato sauce and one pan of cherry tomatoes with no date mark in the prep top. CDI: Product was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one block of chevre goat cheese from 9/19 in walk in. CDI: Product voluntarily discarded. PIC stated that this was for a special and they haven’t used it since then. REPEAT VIOLATION Significant improvement from previous inspection as all other items were in compliance. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of what PIC identified as oil at expo without a label. Observed one spray bottle of what PIC identified as vinegar used for polishing unlabeled. CDI: Items labeled. REPEAT VIOLATION Previous violation corrected.

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 ceiling tiles with dust build up adjacent to AC vents. PIC stated that the whole ceiling is being replaced in a few weeks.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with the one page vomit and diarrhea plan handout during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tags on clam and mussel shellstock tags retained since 8/10. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind vegetables in prep top cooler. CDI: shrimp moved to the front of the prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and romaine hearts stored over ready to eat items in the walk in cooler. CDI: Items were reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken stock cooling from last night in deep plastic container still above 41F. CDI: Item voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta from 8/21 and veal Demi glacé from 9/2 in the walk in; and mashed potatoes from 9/2 and linguine from 9/5 in the prep top. Observed veal Demi glacé in the prep top date marked 9/11 when it was prepared 9/2. CDI: Products voluntarily discarded. Observed meatballs in walk in cooler date marked 8/18. CDI: PIC stated they were pulled from the freezer yesterday. PFF 9/11 written on the bag. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for salmon add on to salads on menus. Per PIC, salmon is offered cooked to customer temperature. VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of honing oil for sharpening stones stored above prep area on shelf commingled with spices. CDI: Oil was relocated to chemical area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock cooling from last night in walk in cooler in a deep plastic container. CDI: Chicken stock voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of what PIC identified as oils on the line not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility. EHS recommends to increase pest control frequency.

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 handles of scoops in flours with the handle in the product. CDI: Scoops stood up with handle out. Observed pint container in sugar. CDI: Container removed.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler and on server prep cooler damaged.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on high shelf.

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 Chicken stock cooling in large Tub with lukewarm water, CDI - PIC added ice to water. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One single service cutting board in need of repair

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P One knife soiled with food debris. CDI- Taken to dish machine. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, calamari, and spring mix recorded above 41F, CDI- Discarded. 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 .

3-501.16(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 . Cheese, lettuce, raw chicken, brussel sprouts recorded above 41F. CDI - Discarded, Suspected ambient prep issues. REPEAT

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. In use utensils stored in water recorded at 130F.

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 . Veal recorded in flip top at 52F, CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pasta on sheet tray recorded at 75F at room temp. CDI- Moved to WIC. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Marinara cooled from last night recorded at 45F. Failed to cool to 41 in 6 hour time frame. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooling method failure (see 18), CDI- Discarded, REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written procedures on site. CDI- Provided.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Tomato salad cooling in flip top cooler, CDI- Moved to freezer for rapid cooling.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cured meats and butter recorded above 41F (see chart). CDI- Discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Italian Ragus sauce not dated. CDI- Dated

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on prep counter.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored inside drinking cup in bar freezer. CDI- Drink discarded, cup washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some products recorded above 41F (see chart). CDI- Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Handle for food product touching sugar.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tag missing from a batch of mussels stored in bottom of prep cooler. Could not locate tag. Will contact supplier. CDI: mussels were discarded. Points not escalated on this inspection due to all dates being written on tags and improvement shown.

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 incorrect dates on pans of buttera sauce and meatsauce stored inside prep unit. CDI: dates corrected. Observed veal demi sauce dated 1/16 in walk-in and a container of rice cakes dated 1/15 inside bottom prep cooler that had expired past 7 days. CDI: by discarding. 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 lettuce and mashed potatoes that were prepared yesterday inside walk-in cooler without a date. CDI: properly dated.

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 multiple squeeze bottles not labeled. Ensure to label to properly identify.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked on shelf.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal clothing stored on top of bags of pasta. Ensure to store in designated areas.

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 6 shellstock tags without the date recorded when the last shellstock was used. PIC stated that the dates were from restaurant week and were unable to record the date last sold. CDI PIC stapled the tags together and wrote the week of restaurant week as a reference on the tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers and plastic containers with sticker residue. Ensure to increase cleaning frequency. CDI PIC removed items with sticker residue to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the flip top unit (by the tall reach in freezer) unable to maintain TCS foods 41F or lower (see temp chart). Ambient temperature PIC stated that the items out of temp were left in the flip top/reach in overnight and some items (currently in temp) were stocked in the morning. CDI PIC voluntarily discarded TCS foods above 41F and placed the TCS foods in proper temp to the walk in cooler. PIC called to have unit repaired. Repeat violation. Verification required.

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 one container of chickpea soup cooling in the flip top unit with a cooling rate of 0F/min. CDI PIC removed chickpea soup and placed in a shallow metal container and cooled in the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oils and metal shakers with dry ingredients not labeled. Ensure to label to easily identify.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of pasta in the front reach in unit near the cookline with temperatures above 41F made 5/13. CDI- PIC voluntarily discarded items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of pasta with no date mark label. Observed a container of milk with no date in the walk in cooler. CDI- PIC stated the pasta was made yesterday. The milk was opened yesterday. Items were back dated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping and cooking food with no hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the microwave with old food debris. Frequent cleaning needed. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored above read to eat food in the walk in cooler and in the front reach in unit by the stove. CDI- PIC rearranged items in both locations.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a plate with food debris stored as clean over the prep top units. CDI- PIC relocated plate to the dish machine area for cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt and flour beside each other near the wall by the walk in cooler not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the microwave with food residue. Ensure that microwave is cleaned frequently to avoid food buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present during the time of the inspection with a food safety certification. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomato, pasta, and butter in the prep top by the cook line with temperatures above 45F that were prepped the night before. CDI- PIC voluntarily discarded items. REPEAT. VERIFICATION REQUIRED to determine compliance by 1/5/19.

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 a container of goat cheese dated 11/10 in the walk in cooler. CDI- PIC voluntarily discarded items. REPEAT

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. Advised to have more employees certified as a food protection manager. REPEAT.

3-202.11 Temperature - P,PF Observed branzini recieved at 49F. PIC accepted fish despite it being out of temperature. CDI: EHS called Meat and Fish Company during inspection and learned that branzini had been gutted and rinsed immediately before delivery due to need from Luce. EHS determined that fish almost certainly rose in temp during rinse process, as employee from Meat and Fish Co confirmed that their walk in unit and refrigerated truck were golding well below 41F. EHS allowed fish to be used, but further advised restaurant to not accept out of temperature deliveries in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in leftmost flip top unit holding above 45F. Items included artichoke, potatoes, pasta, lobster meat, chopped ham, veal ragu, and marinara. CDI: Items above that were prepared earlier this morning were cooled in walk in unit, and the items from days prior were voluntarily discarded. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese dated for 09/13 in walk in unit. CDI: Goat cheese discarded.

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 squeeze bottles along cook line. CDI: PIC labelled bottles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on shelving and prep tables.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting block with several pits/deep gouges.

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

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 black buildup along caulking attached to backsplash of three compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored directly next to an open container of potatoes.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. Advised to have more employees certified as a food protection manager.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed dish washer washing hands with glove on. CDI - educated how to wash hands properly. Food employee washed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling dirty items then go to handle clean and sanitized items after they have just been run through the dish machine. CDI - educated to wash hands after handling dirty items and before handling clean items. Rewashed hands and plates.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - educated that handsinks are only for handwashing.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days from the date that is recorded on the tag. -Pf Observed shellstock tags for December, January, and February with no 'last shellstock sell date' written on the tags. CDI - educated food employee to write the date the last shellstock was sold from that batch on the tag and hold in chronological order by 'sold date'.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items out of temperature throughout facility. EHS has product disposition form for this inspection. Walkin cooler is not holding food at proper temperature. Product is out of temperature during the cold holding phase along with no product is being able to rapidly cool. Thus, product in the flip top is also out of temperature. CDI - educated food employee about proper cold holding temperatures. Discarded all unsafe food. Brought the cooling products to the reach in units to cool properly. All products have been cooled properly. Refrigerator technician has arrived onsite to fix the walkin cooler. Educated food employees to cool product down before storing in flip top; flip top units are not for cooling food (per the food that has just been prepared). Advised to use thermometers more often.

4-501.11 Maintain equipment in good repair. Observed walkin cooler down. Refer to Violation 20. Observed torn gasket at chest freezer. Advsied to repair items.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed paint chipping on chest freezer that is now promoting rust.

Observed no parasite destruction letters for salmon that is offered undercooked. **Verification required. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf

Observed bacon and salted meat over cheese in walk in cooler. CDI - reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed ratatoullie with cooing rate of .5, rate of .54 or greater required. CDI - pulled and stirred to facilitate rapid cooling. 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

Repeat non-compliance: Observed sliced deli ham with date of 8/13. CDI - discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed consumer advisory missing on lunch menu salmon salad and spaghetti carbonara. **Verification required. facility must add asterisk to items on all lunch menus. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed shrimp in walk in cooler at 68, PIC stated that it was thawed under running water for an hour. 3-501.13 Use approved thawing methods.

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

Observed employee drying silverware with rag. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed damaged hand sink faucet, faucet rusted through near cold water know 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.

Observed light over prep area near mop sink with no shield on lights. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed ricotta dated 12/30 at 43 degrees in walkin. CDI - Discarded Observed lettuce in walkin not dated. Observed mozzarella not dated in single door under flip top. CDI - Dated. Walkin cooler holding at 43 degrees, maintain a 4 day hold on all date marked food until unit is serviced and holding at 41, then a 7 day hold on date marked foods can occur. 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 consumer advisory for flank steak on special list. CDI - special list printed daily. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed knife on magnetic strip collecting water behind blade. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed soapy water in 3 compartment sink at 92 degrees, active dish washing at time of temperature reading. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice sitting in handwash sink at coffee station. A handwash sink may only be used for hand washing. CDI-Spoke to PIC about ice, and had ice melted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing equipment and utensils at proper concentrations. It was discovered that the tube for the sanitizer was cracked. CDI-The cracked portion of the tube was removed, and the dish machine is properly sanitizing equipment at proper concentrations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed serve line flip top coolers not holding products at 45F or below. PIC explained that some items were cooling and some items were prepared the day prior. Do not use the flip top coolers to cool products, use the walk in cooler. Also observed cooked spinach and eggs sitting out on counter. PIC stated that an employee was about to start prepping food with them. After about ten minutes, the products were still not being used, and had the PIC place the items into the walk in cooler until ready to prep. CDI-Products that were prepared yesterday were discarded and the products still cooling were placed into the walk in cooler.

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 multiple items cooling in the reach in cooler/flip top cooler across from the cook station not properly cooling. This unit is not adequate to allow for proper cooling, and is causing other product to be above 45F. Use walk in cooler. CDI-Had all items brought to the walk in cooler to properly cool.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed dry pasta stored in containers near the cooking station on a rack with no lids. CDI-PIC placed lids onto the containers.

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

5-205.15 Maintain a plumbing system in good repair. Observed small leak coming from pipe underneath hand wash sink next to the walk in cooler. Needs repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored over food prep table. CDI- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being prepped on drain board of prep sink with cooked open container of chicken stock in sink, in ice bath. CDI-removed to cool in walk in cooler Observed raw veal stored over ready to deserts in coffin freezer. Neither in full original packaging. CDI- reorganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in top and bottom of prep unit at 52-54 F. Some at 42 F ?VR repair technician called ; food discarded Repeat points not taken; unable to determine if this is cooling or cold hold issue

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 cooked cauliflower and cooked sausage date marked 4-4 and 4-2 respectively. CDI- both 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 full plastic multiple gallon container of chicken stock cooling in ice bath in prep sink. CDI- split into shallow metal hotel pans and placed in walk in cooler

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked sausage in top of prep unit. CDI- reheated above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container each of butter and cooked vegetables in top of prep unit at 51 and 54 F respectively. CDI- removed to flash cool

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 only one food not date marked; lasagna. CDI- date marked

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed butchers block table still not resurfaced. Repeat Violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towels being re-stocked as i entered. CDI- corrected

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage over cooked ragus in freezer. CDI- reoganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cooked TCS foods cold held above 47 F in prep unit(salad/MC). CDI- placed on Temporary TPHC VR for unit

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 demi glaze, bolognaise, sausage, pasta, milk product, and lasagna from previous day not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gelato with milk cooling in low surface area to volume ration plastic container and cooked sauces cooling in overfilled containers. CDI- removed/changed

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed only one of three thermometers to be be off calibration. CDI- discarded

3-307.11 Protect food from contamination sources not specifically noted by code. Observed fried eggplant stored on wiping cloths. CDI- removed

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.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden butchers block to have deep cuts and be absorbtive. Needs to be resurfaced and resealed or replaced. |

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored with clean utensils. CDI- removed

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed wait staff member enter kitchen in a hurry grab a lemon form walk in and begin to cut it with bare hands. CDI- PIC made nice catch without being prompted and had staff member wash hands and donn gloves before cutting lemon.

Al K3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.P Observed wait staff member enter kitchen in a hurry grab a lemon form walk in and begin to cut it with bare hands. CDI-PIC made nice catch without being prompted and had staff member wash hands and donn gloves before cutting lemon.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three utensils stored as clean in need of cleaning. CDI- removed to re-clean

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed short ribs stacked to tight to cool in pan and beans in large plastic container covered tightly at 70 F. CDI- cooling procedure changed

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large wooden chopping block in need of resurfacing and resealing.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed dish washer spray and load soiled sheet trays to be washed, then rinse his hand at 3 compartment sink and start unloading clean saute pans from the sanitizer basin. CDI - PIC stopped him and corrected him. 2-301.15 Only wash hands in handwashing sink.-PF Above dish washer used 3 compartment sink for rinsing his hands before unloading clean saute pans from sanitizer solution. CDI - PIC corrected and explained to him that hand washing is to be done only in hand sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure asterisk next to the scallops on dinner menu but the scallops on the lunch menu had none. Discussed weith PIC and discovered that scallops are fully cooked to 145F or above. Because they are fully cooked, you must remove the asterisk from the scallops on the dinner menu. VR - verification required - correct dinner menu by 4/2/15.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers unlabeled - salt, flour, dill, olive oil, sugar and cocoa shakers. CDI - PIC immediately labeled all.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three damp wiping cloths sitting on prep surfaces in kitchen.

2-301.14 Wash hands after handling soiled equipment or utensils and before handling clean equipment and utensils. Observed dish washer handle clean utensils after handling soiled utensils. Stopped, educated, washed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee don gloves without washing hands first. Educated, removed gloves and washed hands. 2-301.14 Wash hands after activities that contaminate them.-P Don't touch soiled handle of hand wash sink after washing hands. Use paper towel turn off faucet. Educated.

3-501.16(A)(2) Maintain TCS foods in hot holding at 135F or more. -P Observed quiche at 76F and stuffed zucchini at 63F being placed in cambro to be transported to catering function. Facility agreed to quickly cool. Foods reached 38F in the freezer, then were loaded for transport. Always transport food at 45F or lower or 135F or higher.

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 mozzarella, half n half, milk, pasteurized eggs, soup, demi glaze, cream cheese, cannoli stuffing unlabeled. All were made or opening within last two days. PIC labeled during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Mozzarella was undated and moldy. Discarded voluntarily.

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

.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 long split in floor covering in kitchen on expo side of line.

6-303.11 Intensity-Lighting - C Increase lighting in back of walkin cooler to 10 foot candles.

3-301.11 Preventing Contamination from Hands - P,PF. Food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils, single-use gloves or dispensing equipment. Observed employee cutting basil for bread dip containing basil, tomato, onion, and oil with beans. Had also cut onion and tomato bare handed. CDI - corrected by instruction, then PIC had employee make a saute sauce out of the ingredients. Bread dip was remade using gloved hands.

3-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. Observed tags being kept in order but dates were not being written on individual tags. CDI - corrected by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed no date marking on opened milk, ham, feta, and ricotta. CDI - postdated.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed long split in floor covering in kitchen on expo side of line. PIC stated they are getting estimates for repair.

3-203.12 Shellstock, Maintaining Identification (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf Observed tags of most recent shellstock not marked with last date sold.CDI- corrected through instruction

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed open container of raw fish stored above open container of osobucco. CDI- reorganized properly

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked TCS foods and opened bags of cut leafy greens not date marked. CDI- properly date markedObserved cooked pasta a day past date marking. CDI- voluntarily discarded

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction.

2-301.14 When to Wash2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils and before donning gloves.Observed food employees not washing hands in between glove changes and touching multiple potentially soiled surfaces without washing hands. CDI-instruction provided

3-101.11 Safe, Unadulterated and Honestly Presented FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.P Observed cured meat with mold growth.CDI- PIC voluntarily discarded

3-402.11 Parasite DestructionRules require facility provide proof of parasite destruction.Observed facility offering salmon undercooked with no letters of parasite destruction.CDI- facility cannot undercook unitil proof obtained and EHS verifies VR

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed RTE stawberry sauce on cutting board of prep sink thawing raw calamari and raw scallops stored in back of prep unit with all ready to eat foods.CDI- In order to not drip scallops over RTE foods they were reorganized with raw foods by PICReminder to segregate raw protein prep from Ready to eat food prep.

3-401.11 Raw Animal Foods-Cooking3-401.11 Ensure all raw animal foods are properly cooked to the appropriate temperature. Salmon must be cooked until all parts reach 145 F for 15 seconds.Observed salmon filet undercooked without consumer advisory. CDI- Returned to grill to complete cooking and temped at 149 F

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed bolgnaise sauce at 47 F in prep unit. CDI- PIC to have portion removed ; do not overfill

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked TCS foods in walk in cooler and prep units with no date marking. CDI- PIC stated prep dates and had food employee date mark correctlyNOTE - APPLICABLE FOODS FOUND OUT OF DATE OR NOT DATE MARKED WILL BE DISCARDED IN FUTURE INSPECTIONS.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require consumer advisory of proteins offered raw or undercooked.Observed facility has made improvements on CA they have not disclosed their carpacio undercooked, and salmon salad undercooked, on their menu.VR for parasite letters - Salmon will be cooked to 145 F unitl menu corrected.

3-501.15 Cooling MethodsRules require TCS applicable foods cooled using proper cooling methods. Observed mashed potatos and canneloni beans cooled in high volume plastic container in walk in cooler. CDI- PIC had food employee change the process to shallow metal pan.

3-304.15 (B)-(D) Gloves, Use Limitations3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed food employees touching multiple potentially soiled surfaces without changing gloves. CDI-instruction provided

4-602.13 Nonfood Contact Surfaces NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed multiple racks in wsalk in cooler with residue accumulation and or surface peeling off.These racks need to be cleaned, repaired or replaced.