MAGGIANOS LITTLE ITALY

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REPEAT Observed container of utensils being rinsed in banquet kitchen handsink during inspection. CDI - Items removed. 1 pt.

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 cut lettuce that had missed cooling window during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - Lettuce voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotel pan of marinara holding below 135F during inspection. See temperature chart. PIC could not verify when marinara had been placed into hot holding. CDI - Marinara voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed opened container of half n half with opening date of 10/5/26 in meat WIC. Observed opened container of milk void of label identifying the date which it was opened in meat WIC. Observed stuffed shells baring prep date of 10/14/26 despite PIC stating that the oldest ingredient was prepared on 10/13/26. CDI - Milk and half n half voluntarily discarded. Dates on stuffed shells corrected. 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 REPEAT Observed cut lettuce prepped at 8:00am being cooled while in salad prep unit during inspection. Lettuce had not achieved 41F within the allotted four hours. Observed roasted garlic cooling while in deep, covered containers in sauce WIC. Garlic was cooling sluggishly. CDI - Lettuce voluntarily discarded. Garlic uncovered to hasten cooling. 1 pt. 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle being stored in contact with cooked pasta in under grill unit during inspection. CDI - PIC removed. 0 pts.

4-501.11 Maintain equipment in good repair. REPEAT Observed upstairs dish machine in disrepair and unable to achieve a maximum temperature of 160F during inspection. Facility has four additional dish machines throughout facility, in addition to their three compartment sink. CDI - Maintenance on site to repair unit. REHS observed machine able to achieve 160F by end of inspection. 0 pts. Points not escalated due to repair of previously noted violation.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed various pans being placed directly into wash basin of three compartment sink without removing excess food debris, soiling the wash solution. Ensure all dishes are properly rinsed and/or scraped of excess food debris before being placed into wash basin to maintain its cleanliness. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter back door of kitchen then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by pot/pan washer without paper towels. CDI: paper towels were placed at sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon and straw inside basin of hand sink at cook line. CDI: Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over shredded cheese on rolling prep cart. Observed raw beef being stored over salad inside meat walk in cooler. CDI: Storage order was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with sticker debris and residue while being stored as clean. CDI: Items were placed to be rewashed. If violation occurs on future inspections a risk control plan and/or permit action may be required. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed shrimp cooked to a final temperature of 111F-135F. Item is not offered undercooked. CDI: Shrimp was placed back on stove and reached above 145F.

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 raw shrimp cooling at a rate of 0.01F/min in metal pans covered in Saran Wrap inside walk in cooler. CDI: Shrimp was placed on sheet pan to cool quicker. Points remain the same due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in walk in cooler with ROP packaging still intact.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers still attached.

4-501.11 Maintain equipment in good repair. Observed gasket and handle barely attached to altosham underneath cook line. Repair/replace

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a functioning max/min thermometer for hot water dish machines. VERIFICATION REQUIRED.

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 cracked floor tiles and low grout lines near 3 comp sink. Repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed main dish machine at 158F after running multiple cycles. PIC called Ecolab during inspection. Ecolab tech switched machine to chemical sanitizing since a part needs to be replaced. EHS observed machine sanitizing at 50ppm chlorine. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with sticker debris, plates and strainers with food debris while being stored as clean. CDI: Items were placed to be rewashed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of egg whites above 41F. Egg whites were at fry station double panned. PIC added item to ice bath. Observed fettuccine nests, spaghetti and other pasta above 41F in grill drawers. Ambient air of grill drawers was 40.3F. VERIFICATION 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 .

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 cooling at a rate of 0.01F/min and mushrooms cooling at 0.04F/min in containers covered in Saran Wrap inside walk in cooler. Observed marinara cooling at rate of 0.02F/min triple panned inside prep top. CDI: Marinara was placed in freezer, Saran Wrap was removed from chicken and mushrooms. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed calamari thawing under running water but not submerged. CDI: Items were submerged.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink on cook line without paper towels. CDI: PIC placed paper towels at sink.

REPEAT 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 ground beef being stored above raw salmon inside walk in cooler. CDI: Storage order was rearranged. 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 various metal pans with food debris and sticker debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fettuccine and elbow pasta holding above 41F in grill drawers. All other food items were at 41F or below. EHS observed grill drawer with above temperature food items slightly ajar. CDI: Items were voluntarily discarded. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead small crawling insects in bottom of cooler in banquet kitchen. PIC stated pest control treated the kitchens last night. Remove items.

4-501.11 Maintain equipment in good repair. Observed freezer door not shutting fully due to ice build up on door.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one employee drink on top of a prep surface.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink. CDI - Manager provided during inspection.

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 open trays of frozen raw meatballs in the walk-in freezer above steaks. CDI - Items were moved to the correct order.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed 66 degree marinara sauces that came from commercial packaging in the steam well after 2 hours. Steam well had never been turned on and marinara was not reheated before placing into the unit. CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane canisters stored above cake wrappers. CDI - Butane cans were moved to the bottom shelf.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter.

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

4-904.11 (B) Display and handle single-use utensils for tasting so that contamination foes not occur. Observed tasting spoons in a container with handles turned in different directions.

REPEAT 4-501.11 Maintain equipment in good repair. Observed one under counter cooler not in use due to it being broken. Observed one ice machine not working. Observed rusting shelves in the produce walk-in cooler and the can storage racks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the salad cooler cutting board with deep cuts and stains. 4-502.11(A) Maintain utensils in good repair. Observed several utensils with melted handles.

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed sticker residue attached to the outsides of several pans stored as clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee restroom.

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 a cracked tile and missing grout in the dish machine area and cook line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Due to corporate policy, all employee health policy posters have been removed from the establishment. This prevents employees from referring to the 6 reportable illnesses and symptoms. CDI - EHS provided employee health policies to review and sign.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all noodles in the large lowboy cooler above 41 degrees. Items were voluntarily discarded. Equipment will not be used until it is repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces of the kitchen.

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 a cup being used to scoop sugar.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed one under counter cooler not in use due to it being broken. Observed one ice machine not working. Observed rusting shelves in the produce walk-in cooler. No increase in points due to all three upstairs coolers being repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the salad cooler cutting board with deep cuts and stains.

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed sticker residue attached to the outsides of several pans stored as clean. Improvements made from previous inspection.

REPEAT 6-202.14 Establishment shall have restrooms equipped with a tight fitting, self-closing door. Observed a broken hinge on the employee bathroom door that prevents it from self-closing.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth inside of one downstairs ice machine and the upstairs ice machine. Improvements made from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemicals with no label. Observed butane canisters stored above single-service trays and dried blood oranges. CDI - Spray bottle was voluntarily discarded. Single service trays and blood oranges were moved.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a linen cloth underneath herbs in a reach-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food with large beards and no beard restraint.

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

4-501.11 Maintain equipment in good repair. Observed three coolers upstairs being serviced due to them not holding a temperature of 41 or below.

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to the outsides of several pans stored as clean.

6-202.14 Establishment shall have restrooms equipped with a tight fitting, self-closing door. Observed a broken hinge on the employee bathroom door that prevents it from self-closing.

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 a cracked tile and missing grout in the dish machine area.

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 ground beef stored above calamari and fish in the walk-in cooler. CDI - Items were moved to the correct order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the upstairs and downstairs ice machines.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed a leaking walk-in freezer compressor that had dripped onto packaged steaks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee prepping food without a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee prepping food with a bracelet on.

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 a scoop for sugar with no handle. Repeat. No escalation in points due to improvement.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large cutting board upstairs with deep cuts and stains.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed several clean dishes with sticker residue. PIC stated that they switched to a new type of sticker that is difficult to scrub off.

5-501.17 Provide a covered waste bin in female restrooms. Observed a waste bin with no lid in the employee bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open grease bin lid that had leaked grease onto the ground due to rain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans with sticker debris left attached and stacked on clean shelf. Residue was transferring to inner surface of pans. PIC stated that a request had been submitted to corporate for alternate stickers. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. - 3 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on opened gallon of milk in WIC. CDI - PIC discarded milk. Points not escalated due to improvement. - 1.5 - 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed aluminum soufflé cup in contact with sugar in dry storage bin.CDI - PIC discarded cup. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods. - 1 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at back handwashing sink and cook’s line handwash sink. CDI - Towels provided 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed parts to Espresso machine stored in front of house handwash sink. CDI - Employee removed items from sink and rewashed. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans with sticker debris left attached and stacked on clean shelf. Residue was transferring to inner surface of pans. PIC stated that a request had been submitted to corporate for alternate stickers. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. - 3 - 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 . Ensure that foods at being cooled at a fast enough rate to meet cooling parameters. Observed bagged lobster meat drop 3F in 40 mins. Needed to drop 5F to meet cooling parameters. Observed lobster cream sauce in WIC only drop 1F in 40 minutes. Needed to drop 20F to meet cooling parameters. CDI - bagged lobster was placed on sheet pan in WIC and Lobster cream sauce was placed in ice bath. Both were meeting parameters after correction. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed mozzarella cheese in prep top at 46F. Pan was over stacked above fill line. . CDI - PIC discarded top layer of cheese. Cheese below fill line was 38F. - 3 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on diced chicken in cook’s line prep top or pesto cream sauce in WIC. PIC stated the items were prepared the previous day. CDI - PIC labeled item with correct date. - 1.5 - 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU Observed bagged lobster meat cooling wrapped in deep metal pan that does not allow air flow. Ensure that foods have the proper air flow to reach cooling and containers are vented. Observed lobster cream sauce cooling in deep pan in WIC. CDI - Lobster meat was placed on a sheet pan to finish cooling and lobster cream sauce was placed in ice bath.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in back hall of kitchen. Increase pest control frequency until pests are eliminated.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed measuring cup handles in contact with pasta and shredded chicken in grill drawers. CDI - PIC removed cups to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods. - 0.5 - REPEAT

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 various non food contact surfaces (equipment doors, shelves) around kitchen with build up of soil/food residue.

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 Observed sprayer under pressure in basin of mop sink. CDI - PIC placed sprayer on hook above flood rim.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink on cook’s line with knives and pitcher stored inside. CDI- Removed during the inspection. -1- REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes and asparagus over containers of washed potatoes. CDI: Potatoes relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans with sticker debris left attached and stacked on clean shelf. Residue was transferring to inner surface of pans. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. - 3 - REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed mechanical dish machine only reaching 154F with the plate thermometer. Sanitizing must be conducted in three compartment sink until machine is repaired. A VR will be conducted within 3 days to verify correct rinse temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of mashed potatoes below temperature threshold at a temperature of 112F and 118F, respectively. Mashed potatoes were placed in steamer and reheated to 165F. - 1.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed bruschetta mix in salad prep top at 51F. Per PIC item was prepped this morning. CDI - item was placed on sheet pan in freezer to rapidly cool down. - 3 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on pork shanks in WIC. PIC stated the items were prepared the previous day. CDI - PIC labeled item with correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bagged lobster pieces thawing in standing water. CDI - PIC turned water on to continue thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lemons stored on floor of beer cooler walk-in. CDI - Box was moved to shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with stickers still attached. Ensure that employees are washing fruits and vegetables prior to use and removing stickers. CDI- Vegetables were removed and washed before placing back on the prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee turn off faucet with bare hands after washing their hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with a whisk and pitcher stored inside. CDI- Removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans with debris left attached on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and lasagna below temperature threshold at a temperature of 128F and 129F, respectively. Mashed potatoes and lasagna both were discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in cooler not meet cold holding threshold of 41F. Foods include wheat pasta and cheese ravioli. CDI- Both items were moved to walk in cooler to cool bellow temperature threshold.

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 secondary container of sugar without label present.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment does not have a max/min thermometer temperature indicator strips present inside of the facility to measure hot water rinse.

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 person in charge make contact with chicken during the inspection after REHS found out of temperature.. CDI- Chicken was discarded during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food contact surfaces with debris left attached on air drying shelves. CDI- DIshes were moved to 3 comp sink to be washed, rinsed, and sanitized. Store ice wands in a clean location. Observed ice wands making direct contact with the floor and boxes.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp from cooling this morning according to time stamp, 8:28am not meet cooling time parameters 15:20pm. Shrimp was discarded during the inspection. Observed sausage drop 20 mins in 44 mins. In that time period, sausage should have dropped a total of 23.76F. Sausage was spread out on sheet pan to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in cooler not meet cold holding threshold of 41F. Foods include bagged shrimp, calamari, rigatoni, shrimp, fettuccini, and sausage. See temperature chart. CDI- Foods above 45F were discarded. Foods in between 42-45F were cooled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken breast cooling inside of prep unit after previously pulling from processing. Observed bagged shrimp cooling wrapped with metal pan that does not allow air flow. Ensure that foods have the proper air flow to reach cooling and containers are vented. CDI- Chicken was spread out on sheet pan to cool at a faster rate. Shrimp did not meet cooling and was 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 oil, salt, and sugar in a secondary container without labels left attached.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies beside ice machine in the kitchen and flies throughout the kitchen. Ensure that pest control is coming at a consistent rate. Be vigilant in efforts to control the spread of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods such as pyramid stacking. An example was shown by REHS.

4-501.11 Maintain equipment in good repair. Observed reach in drawers holding foods above 45F. Reach in drawer currently has a work out placed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment does not have a max/min thermometer temperature indicator strips present inside of the facility to measure hot water rinse.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed carts in need of additional cleaning. Recommend a higher cleaning frequency.

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 several areas of tile floor beginning to degrade throughout kitchen.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cooks drink on the main line stored on prep station without lid. CDI- Drink was discarded during the inspection. Ensure that employee drinks have a lid and straw present and is stored below the prep stations.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to rinse food thermometer during the inspection. CDI- PIC was educated on hand washing sink only available for the sole purpose of hand washing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed portioned chicken inside of open top prep unit at a temperature of 47F. Portioned chicken was observed stored too high in prep pan. CDI- Top portion was discarded during the inspection. Food establishment is marking noticeable improvement in cold holding since last inspection.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under a leaking condenser inside of the walk in cooler. CDI- Food was discarded during the inspection by the PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods such as pyramid stacking. An example was shown by REHS.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recently on cell phone put on gloves directly after to begin cooking. Team member was asked by REHS to wash hands according to the cleaning procedure. Ensure that team members are aware of when to wash hands.

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 . Ensure that foods at being cooled at a fast enough rate to meet cooling parameters. Observed mushrooms on sheet tray only drop two degrees in 32 minutes. Observed shredded chicken only drop 2F in 32 minutes also. Foods were broken down into smaller portions on the speed rack to meet cooling parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cream of potato soup below temperature threshold at a temperature of 126F. Soup was discarded voluntarily during the inspection. No point escalation due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed items including ranch dressing containing buttermilk (70F), spinach dip containing heavy cream (43F), and portioned chicken (43F) all above temperature threshold. Items were cooled using walk in unit. Ranch dressing was discarded during inspection. The squeeze bottle was observed too high in the prep unit causing food too warm.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large amount of shredded chicken and mushrooms on a sheet rack attempting to cool. foods were not meeting cooling parameters due to lack of air flow. Foods were broken down in to multiple sheet pans to increase cooling rate.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fan exhausts with build up attached in walk in units above food stored inside. Ensure that this area is cleaned to prevent possible contamination off foods. CDI- Foods were moved a safe distance away to prevent possibility of contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Proper hair restraints and beard guards shall be worn by all employees engaging in food preparation. Observed employees without beard guard present during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with stickers still attached. Ensure that employees are washing fruits and vegetables prior to use and removing stickers. CDI- Vegetables were removed and washed before placing back on the prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods such as pyramid stacking. An example was shown by REHS.

4-501.11 Maintain equipment in good repair. Observed soap dispenser detached from wall by hand washing sink on the main line. Repair or replace with liquid hand soap to allow employees to wash hands without using dispenser refill container.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving, gaskets inside of reach in units, and sides of equipment all with build up attached. Recommended higher frequency of cleaning. REPEAT VIOLATION Previous violation corrected.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue.

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 several areas of tile floor beginning to degrade throughout kitchen. 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. Floors need additional cleaning throughout.

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 bartender repeatedly handle garnishes for drinks with bare hands. CDI: Bartender corrected. REPEAT VIOLATION

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar with a bottle stored in it. Observed server handsink at entrance to kitchen with sanitizer bucket in the sink. CDI: Sinks cleaned. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at server handsink at entrance to the kitchen, at catering kitchen handsink (not in use at time of inspection), and at handsink in the large prep area of the kitchen. CDI: Paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. REPEAT VIOLATION

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries stored over open pickle tub. CDI: Strawberries relocated. REPEAT VIOLATION Overall significant improvements in storage order have been made throughout facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0ppm sanitizer at bar sink. CDI: Properly concentrated sanitizer was provided. REPEAT VIOLATION Some improvement. Previous violation corrected.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken cooling at a rate of .06F/min in walk in. CDI: Chicken was uncovered and rapidly cooled. Observed chicken cooling at a rate of .06F/min in walk in. CDI: Product spread out onto thin pan and left uncovered to cool. Observed garlic butter cooling at a rate of .056F/min in walk in. CDI Product spread out for rapid cooling. REPEAT VIOLATION Some improvement from previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held marinara sauce in alto sham below 135F. Temp recordings from reheat this morning(less than 4 hours) show product was above 135F (Required reheat temp). CDI: Item was rapidly reheated to over 165F. Observed mashed potatoes below 135F. Item was double panned. PIC stated they were cooked 1.5 hours prior. CDI: TPHC sticker provided for the mashed potatoes timed back 1.5 hrs. EHS recommends placing this item on TPHC if product gets out of temperature during the prep process of whipping and is not able to be reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed cooler drawers and door at grill station area holding food above 41F. CDI: Items were placed on TPHC today. New cooler was ordered today and will be in the facility within 5-6 weeks per regional facilities manager. Observed a few shrimp in fryer prep top above 41F. CDI: Items immediately cooked and served. Product was below 41F at temp check less than 4 hours prior. REPEAT VIOLATION Some improvement as previous violations were corrected. Pasta unit has been permanently repaired.

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 pan of meat sauce in walk in from 10/5. Observed no date mark on cream or milk in catering cooler upstairs. CDI: Items voluntarily discarded. REPEAT VIOLATION Overall significant improvements in date marking have been made.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed garlic butter, chicken, and spinach dip all cooling in deep containers and/or tightly covered. CDI: Products spread out and placed on ice for more rapid cooling. Chicken was uncovered. Observed Alfredo sauce cooling in ice, but needing more frequent stirring and ice bath needing to be changed/ice added. CDI: Ice added and sauce stirred more frequently. At 2 hours product was 69F. REPEAT VIOLATION

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle for butter down in onions adjacent to it. CDI: Scoop removed. Observed portion cups being used for scoops in sugar and breading. CDI: Cups removed.

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 ice wands stored directly on shelving in walk in cooler. CDI: Ice wands taken to the dish area to be cleaned.

4-903.11(A)(C) Store single-use and single-service articles 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 several open cases of single service items stored on the floor in upstairs storage room.

4-501.11 Maintain equipment in good repair. Observed gaskets have been replaced on several built in coolers however there are still gaps at the doors affecting temperatures of holding items. Observed standing water in catering kitchen cooler prep top. REPEAT VIOLATION Significant improvement from previous inspection.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving on meat cooler with heavy microbial growth. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

5-205.15 Maintain a plumbing system in good repair. Observed upstairs handsink in catering kitchen clogged with standing water. CDI: Plumber called and scheduled for tomorrow.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue.

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 several areas of tile floor beginning to degrade throughout kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed limited control over the kitchen processes as evidenced by unapproved non-continuous cooking, incomplete consumer advisory statement, improper cooling methods, and lack of tracking of cooling time and temperatures.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand toasted bread onto a plate for service. CDI: Bread was discarded. Employee educated. Employee washed hands and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse tongs in handsink on the line. Observed tongs and pan stored in handsink at the salad area. Observed employee pouring sugar into a pitcher in upstairs kitchen over handsink. Observed heavy tea staining in upstairs kitchen handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at salad area handsink. CDI: Soap provided. 6-301.14 Post a handwash sign at each handsink. Observed handwash sign at bar handsink damaged to the point it is not legible. CDI: New sign provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat items in walk in. Observed non-continuously cooked steak stored over ready to eat items in the walk in. CDI: Salmon reorganized, steak voluntarily discarded. See #16. Observed raw chicken stored over raw beef meatballs. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/prepped/washed produce in the walk in cooler. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine in upstairs kitchen. Ensure more frequent cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm in upstairs glass washer. Bulk sanitizer was diluted. CDI: New bulk sanitizer provided and glasses were rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked steak for a banquet with no charting/tracking and no approved procedures. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Alfredo sauce cooked yesterday still at 50F today in the walk in cooler. Observed chicken sauce cooked this morning past 6 hours from cooling process beginning still at 50F. Observed Marsala cream after 4 hours still above 70F. CDI: All items were voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed stuffed mushrooms cooling at a rate of 0F/min. Observed “tomorrow pasta” lasagna cooling at a rate of 0F/min. CDI: Items were vented and/or relocated to rapidly cool to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire pasta cooler holding items above 41F. CDI: All items voluntarily discarded. Cooler replenished for dinner service and held on TPHC. TPHC procedures were already on hand from previous inspection. Observed saute prep top cooler holding eggs and Alfredo above 41F. CDI: Items marked for TPHC as they were replenished less than 30 min prior per PIC. Observed fry cooler holding wings above 41F. CDI:Wings were rapidly cooled in walk in cooler due to being replenished less than 30 min prior. Observed raviolis holding in pasta prep top above 41F. CDI :Product voluntarily discarded. All of these items were double panned. observed lettuce in salad cooler drawer above 41F. CDI: Product rapidly cooled to 41F in walk in. REPEAT VIOLATION NOTE: Italian cheese blend labeled “keep refrigerated” is being left out on tables. Provide documentation from supplier that the “keep refrigerated” statement is for quality and not safety or discontinue process. VERIFICATION REQUIRED

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 roasted tomatoes from 9/16 in salad area reach in. CDI: Product voluntarily discarded. Observed pastas in portion bags from today when they were cooked yesterday. Observed Alfredo sauce from yesterday with a date mark of today. CDI: Alfredo voluntarily discarded. See #18. EHS and PIC discussed that the original prep date is required to be on pans when things are portioned on a different day. VERIFICATION REQUIRED to ensure proper prep dates are being used.

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 time stamps on Asiago and Parmesan cheeses that require refrigeration. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dinner menus have consumer advisory that is missing the disclosure. Menus only have the reminder. PIC advised EHS that corporate recently changed the menus a couple of weeks ago. 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 several sauces cooling in large containers, and covered containers. Observed portioned “tomorrow pastas” cooling in reach in cooler while tightly covered. Observed stuffed mushrooms cooling while tightly wrapped. CDI: Sauces voluntarily discarded. See #18. Mushrooms were removed from bags, and pastas were uncovered and moved to walk in for cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Front pasta cooler is not maintaining temperature of foods. Facility cannot fully operate without this cooler. This is the second consecutive inspection that cooler has been not operating properly. Ensure a permanent repair is made to cooler. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. PIC stated that ecolab was there that morning for the issue and treated the facility. Continue with frequent, routine pest control. REPEAT VIOLATION Some improvement based on last inspection notes. Points decreased.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some sanitizer buckets on lines below required quat concentration. CDI: Buckets refilled.

4-501.11 Maintain equipment in good repair. Observed sauté/broil station cooler in severe disrepair. Gaskets are shredded and drawers will not close. Repair or replace equipment. Observed several gaskets split on the reach in cooler doors of the salad/dessert station. Observed ice machine door cracked in upstairs kitchen. Observed large sliding ice machine doors in downstairs kitchen are cracked and holding water. Water is “sloshing” and has obvious debris/build up. Doors must be replaced to prevent contamination of ice. No physical contamination seen today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of several coolers with food debris and build up. Observed gaskets throughout facility with build up. Ensure more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee drinks and foods stored throughout facility above and with customer food. Facility does not have a designated employee beverage area. CDI: Employee items relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and cod stored above a box of olives in walk-in cooler. EHS did not observe any physical contamination due to storage. CDI-PIC rearranged products for proper storage.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) EHS observed a pan of chicken breast on the cook line that was about to be cooled in walk-in cooler. PIC stated to EHS that the chicken was just par-cooked (non-continuous cooking). The establishment is not approved to do non-continuous cooking of any raw food items. PIC stated the chicken breast are the only food items that they non-continuous cook. CDI-EHS explained approval process and PIC stated they will no longer due non-continuous cooking for the chicken breast. The pan of chicken was immediately cooked to 165F for 15 seconds. EHS did not observe any other chicken breast that was not initially cooked to at least 165F for 15 seconds. Contact MCHD if you wish to apply for non-continuous cooking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of lasagna hot holding at 120F from 06/21/2021 in hot box in the prep area. CDI-Item voluntarily discarded by PIC. PIC stated product was left over from the previous night and should've been cooled or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of various cooked pastas, cooked chicken, and roasted mushrooms in the 3 sets of cold holding drawers located under the cook line grills. All items were measured above 41F (see temp chart). PIC stated all products were removed and placed into the drawers at 9:00 AM this morning (6/22/2021). EHS observed issue slightly after 11:10 AM on 6/22/2021. EHS allowed PIC to use TPHC for the 3 sets of cold holding drawers until they are serviced. TPHC form filled out with EHS. PIC contacted maintenance to come and repair the units. Observed fresh asiago and parmesan cheese being stored at room temperature at service area line. EHS advised PIC to provide documentation that the cheeses can be held at room temperatures. If they cannot be held at room temperature, they will need to cold hold at 41F or below or use TPHC. TPHC form filled out with EHS. VR visit no later than 07/02/2021 to check repair of cold holding drawers. Maintenance arrived during EHS exit.

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 ready-to-eat foods (noodles, cooked chicken, cooked vegetables) stored in cold holding drawers and prep tops not date marked that were cooked and held for longer than 24 hours. Observe pans of lasagna being hot held with faded and illegible (due to heat) date marks. PIC knew the dates when the lasagna was prepared and will backdate. PIC showed that the items being cold held and not date marked were either cooked on 6/21/2021 or came from a large batch in the various walk-in coolers. EHS will allow PIC to backdate, but if this violation continues EHS may recommend discard based on food code. R visit will be conducted no later than 07/02/2021 to verify date marking system has been corrected throughout establishment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout kitchen and bar area. PIC stated Ecolab just came late last week and comes often to help control flies. EHS discussed with PIC about constant inspection by a licensed pest control operator and keeping facility clean to help reduce the presents of flies.

3-302.15 Wash fruits and vegetables prior to use. Observed a pan of unwashed avocados with sticker intact stored in prep top unit. CDI-PIC moved the avocados to the prep area to be washed and stickers removed.

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 one utensil being stored in 133F water at dessert station.

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 accumulation of food debris on walls, floors and under equipment in second floor prep area. Increase cleaning frequency to avoid debris build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water pitchers stored in front and inside of hand sink at entrance of kitchen area. CDI- Pitchers were removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean interior of unit. REPEAT (full points).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed some hand sinks in kitchen on first floor and third floor that did not have any paper towels. CDI- PIC stocked all hand sinks with Paper towels. REPEAT (full points).

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates that had dried food debris on them. VR- facility has up to ten days to provide consistently clean dishes in clean area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Flies may have entry from the back door near the garbage dumpster. Provide my fly prevention at this area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation fall from a/c vent in ceiling onto prep table near fryers. No food was involved at the time. CDI- prep table moved to an area where contamination could not occur.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting onions through the center before washing them. CDI- education was performed with employee.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep sinks and 3-comp sink. Clean dust from a/c vents in ceiling in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large bucket full with water in handsink located in kitchen upstairs. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen on second floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine located in kitchen on second floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. All TCS foods that were cold holding above 41F were placed in walk in cooler to rapidly chill.

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 pasta in reach in drawer without a date mark. CDI, pasta was dated marked for date of prep.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by dish machine and in front of walk in coolers in main kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored in sanitizer buckets on main line measuring at 0ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in coolers and racks where shelving is housed across from walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers on the outside of clean metal pans in kitchen on second floor.

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 cracked floor tiles throughout kitchen. Work order has already been generated for floor repair.

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 touching dirty dishes, and removing clean dishes before washing hands. CDI- PIC educated employee. Employee washed. hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket of sanitizing solution stored in front of hand sink at bar area. CDI- Container was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on clean dishes stored above prep area. PIC stated that more training needs to take place with dish washer. CDI- Plates were removed and taken to dish machine to be properly cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken stock, pesto cream sauce, diced chicken, mozzarella cheese, and diced tomatoes that were held above 41 F. Pesto cream sauce was stored in prep unit overnight. Other items were taken from the walk-in cooler just over an hour ago according to employees. CDI- Pesto cream sauce was denatured and discarded into trash can. Chicken stock and diced tomatoes were placed in walk-in cooler and allowed to chill. PIC placed a call during inspection to have prep unit #1 repaired. Do not use unit until it is repaired. VR- facility has up to ten days on unit.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee slicing into peppers before washing them. CDI- PIC educated employee on washing vegetables before cutting them. Peppers were discarded.

5-202.12 Handwashing Sinks, Installation - PF One of the hand washing sinks were removed for repair/replacement. Ensure that all hand sinks that were permitted with the facility are still onsite and properly functioning. VR will make a return visit to check compliance of this issue. 5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed waiter using hand sink i the up stairs kitchen to rinse off drink pitcher prior to servicing. CDI- educated employee and new drink pitcher was used. - 1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food cooks prepping raw and ready to eat foods in same proximity without any barrier of separation. Ensure that raw food and RTE food prep is done separate to prevent the possible cross contamination. Work surfaces shall be washed, rinsed and sanitized if going from working with raw to ready to eat foods. CDI- Food employees were educated and food was separated during the inspection. REPEAT - 3 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage, cooked chicken, cooked onions and marinara sauce hot holding less than 135 degrees F. Also observed lasagna hot holding at 75 degrees in hot hold unit CDI- Cooked sausage was placed in walk in cooler to cool, lasagna and cooked onions were discarded. Marinara was reheated to 165 for hot holding. -1.5 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Raw salmon is offered undercooked but does not contain an asterisk on the menu that links item to consumer advisory. CDI- PIC stated that the salmon will be cooked all the way until new menus are printed. -.5 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 Cooked noodles, egg wash breaded eggplants, grilled chicken and other foods were cooling outside of walk in cooler in ambient air. Observed lasagna cooling inside of containers with lids on in refrigeration prone to a lot of food prep. Also observed large containers of Alfredo cooling in ice bath where Ice was not of a sufficient amount to be considered adequate. CDI- foods were moved to the walk in cooler/Freezer to aggressively cool, Ice was added to ice bath so cooling can be accomplished adequately and lids were removed from lasagna as they were placed in the freezer for proper cooling methods. REPEAT - 1 point.

3-501.13 Use approved thawing methods. Observed raw pork thawing in water that was > than 70 degrees. IF desired to cool foods under running water, recommend adding ice to foods so that thawing water never exceeds 70 degrees F. 0 points.

4-501.12 Cutting Surfaces - C Observed cutting boards along the prep line stained and some containing deep cuts. Replace or resurface all soiled cutting boards onsite. 0 points.

4-501.15 Operate a warewashing machine in accordance with data plate. Chlorine dish machine located upstairs contained an air bubble in the sanitizer tube and was unable to be primed to check complinace. Will make a return visit to ensure that this has been fixed. VR- 0 points due to them not currently using the machine at the time of evaluation. Ensure that machine is not used until it is addressed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair heavily damaged/pitted floors in kitchen prep area. These damaged floors are allowing for stand still water to be present which can plead to mold growth. Have floors so that the facility is smooth, easily cleanable and in good repair. 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee perform multiple unrelated task with gloved hands prior to food prepping without washing hands or switching gloves in between. CDI- PIC coached employee on proper glove changing and hand washing. Employee switched gloves prior to washing hands during the inspection. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and fish being stored over shucked mussels in meat walk in cooler. CDI- food items were rearranged. REPEAT - 3 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food employee rinse mixer but did not wash or sanitize it prior to being used for food prep. Observed minor pink mold buildup on the ice machine upstairs, observed soiled debris on a couple of pans stored as cleaned. CDI- PIC coached food employee on proper dish washing(wash, rinse and sanitize), ice machine was said to be cleaned with sanitizer by end of shift and soiled pans were placed in dish pit for washing. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Blue cheese, tomatoes, mozzarella, cheese, crab cakes, egg wash etc. were >41 degrees(see temp grid) inside of damaged cold hold unit reach in/flip top located in downstairs kitchen. Cold hold unit housing these foods is not properly functioning. Garlic butter and salads in upstairs kitchen 2 door tall unit was cold holding greater than 41 degrees as well. Ambient air of upstairs 2 door tall refrigerator was greater than 45 degrees. CDI/VR Foods left in damaged cold hold unit in downstairs kitchen overnight was voluntarily discarded. Foods in damaged refrig unit upstairs were placed on time since it was just prepped and stored for a catering. Will return to see if all of the damaged refrigerator units have been serviced. REPEAT 3 points. Refrain from using units until they have been serviced. •

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 Diced tomatoes were cooling in dense container in walk in cooler. Cooked noodles were cooling outside of walk in cooler in ambient air. Alfredo and marinara sauces were cooling in walk in cooler fully wrapped and in dense amounts which caused cooling complications. CDI- Cooling sauces were unwrapped and cooled aggressively in the freezer, noodles were placed in walk in cooler to cool properly. Cooling methods shall be addressed ASAP. This violation has been mentioned on previous inspections. Educate staff on proper cooling methods moving forward. - 1 point.

3-501.13 Use approved thawing methods. Observed chicken thawing in stand still water in prep sink. Ensure that a constant flow of water is being provided over all foods thawing in stand still water..-.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in cold hold unit in down stairs kitchen with stickers still on them. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Several cold hold units throughout the facility are damaged and not properly able to cold hold foods. Have these units serviced so that spacing for cold holding foods don't become compromised. All equipment shall be in good working repair. - 1 point General Comment: Facility is struggling repeatedly with risk factor violations such as cooling, glove change, food storage and most importantly cooling. A SOP is needed to better aid in trying to make risk factor items compliant moving forward. Will discuss SOP protocols with executive chef or head manager. Facility is still in contact with CTAC about the newly installed dish machine that did not go to permitting prior to being installed.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water was only reaching 112 before decreasing to 100 degrees F at 3 comp sink. Hot water in all other areas of the facility were >120 when checked. Will make a return visit to ensure that hot water at 3 comp sink has been addressed. 3 comp sink shall reach at least 120 degrees for adequate dish washing to occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food employee using hand sink to rinse cups out prior to using them for drinks. Food employees was also doing food prep along the splash zone of the back prep hand sink. Also observe red a spoon being stored inside of the hand sink basin. CDI- spoon was removed and employees were educated on the proper use of a hand washing sink. Food prep was moved to an area not prone to splash or possible contamination. -1 point. 6-301.12 Hand Drying Provision - PF Front prep hand sink was missing paper towels. All hands sinks are required to be equipped with means to dry hands. CDI- Paper towels were installed immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pf Observed raw eggs being stored over blocked cheese in the back walk in cooler. Salad dressings were being stored beneath raw fish in walk in cooler adjacent to the desert station in the bottom kitchen. CDI- Foods were rearranged as needed for compliance. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee prep raw chicken with gloved hands and use those same gloved hands to touch in use utensils and other food items without changing gloves or washing hands in between. CDI- PIC coached employee on proper glove changing and hand washing. Employee switched gloves prior to washing hands during the inspection. REPEAT items shall be addressed ASAP or risk being placed on a risk control plans to better control critical violations moving forward. 3 points. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Bottom of metal service trays and pans were being placed on cooked noodles and vegetables in upstairs and downstairs kitchens. CDI- Pans were removed from being stored on top of ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese sauce located in the refrigerator drawer near the grill station in the down stairs kitchen was cold holding >45 degrees. Boxes of bagged lettuce were cold holding >45 degrees in damaged 1 door tall refrigerator in up stairs kitchen. Refrain from using damaged refrigerator in up stairs kitchen for cold holding until it is serviced. Will return to check on the compliance of the damaged unit. VR/CDI- Boxes of bagged lettuce were moved to different refrigeration unit that is properly cold holding food products. REPEAT No escalation of points due to overall better compliance with cold holding -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Speed rack of cooked noodles and cooked chicken stored in the walk in cooler were said to be prepped last night but lacked date marks. CDI- PIC had employees date mark foods during the course of the inspection. 0 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Asterisk is missing from the salmon that is offered undercooked on the lunch menus. VR will return to ensure verbiage on the menus are addressed. 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 Cooked chicken and potatoes wedges were cooling outside of walk in cooler in ambient air. Also observed cooked potatoes wedges cooling in refrig. drawer along the make line. Butter sauces were cooling in walk in cooler fully wrapped and in dense amounts which caused cooling complications. CDI- Cooling butter sauces were unwrapped and cooled aggressively in the freezer, cooling wedges and cooked chicken were placed in the walk in cooler for proper cooling methods. Cooling methods shall be addressed ASAP. This violation has been mentioned on previous inspections. Educate staff on proper cooling methods moving forward. Ensure that cooling lasagna are being cooled prior to being boxed and placed in cold hold cooler for dispersing.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use utensils and scoops were being stored in stand still water that was not at least 135 degrees. 0 points.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavily soiled wash and sanitizer water. CDI- sinks were emptied often after addressed to the PIC. 4-603.16 Rinsing Procedures - C Use of a distinct, separate water rinse after washing and before sanitizing if using a 3 comp sink. Observed dish washer washing dishes and skipping the rinse step prior to submerging into sanitizer. -.5 points.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed the chef enter the kitchen and donned gloves on for food prepping without washing hands. Ensure that hand washing is occurring before gloves are inserted when food prepping. CDI- The Chef washed hands and donned new gloves as required.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw eggs being stored over cut vegetables in reach in unit adjacent to the grill station. CDI- PIC moved raw eggs to a different cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and other produce above parmesan cheese in walk in cooler unit. CDI-PIC rearranged cheese storage so that compliance was met. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee switch activities prior to food prepping without washing hand and changing gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils stored as cleaned with food debris still on them. Plates stored near the steam table contained dried up marinara, knives and other plates seen throughout were soiled to touch. Observed can opener blade with heavy rust buildup. CDI - today PIC sent back soiled pans, utensils and dishes. PIC also removed rusted can opener and stated that it will not be used for servicing VR - will return to ensure compliance is being followed with the SOP created for utensil washing. The SOP created details procedures to ensure that this issue has been permanently fixed. This has been an issue on the past 6 inspections.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes were hot holding below 135 degrees. CDI -PIC installed food item in oven to be reheated to over 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Packaged Lasagna dishes in the 2 door display cold hold unit were cold holding above 45 degrees, Asiago cheese was storing at an ambient air temperature, whip cream and butter were being cold held above 45 degrees in mini 1 door at the bar area, sliced cheese, Alfredo sauce, and blue cheese were cold holding in reach in unit near salad/desert prep station above 45 degrees. CDI some of these foods were cooled(within 4 hour temp danger zone range) and other foods were discarded(foods out of temperature from last night).

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 onions being cooled on a speed rack, observed freshly prepped lasagna being cooled with lids still on them. Ensure that foods that are cooling are cooled inside of refrigeration and uncovered. CDI - foods were uncovered and placed in refrigeration for adequate cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed damaged thermometer inside of reach in cold hold unit near the desert/salad prep line. This refrigeration also lead to foods being temperature abused. Refrigeration housing butter and whip cream in the bar area was also lacking a thermometer VR -Will return to ensure that thermometers has been installed in units as required.

3-302.15 Wash fruits and vegetables prior to use. Avocados were stored in cold hold unit for servicing with stickers still on them.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensil being stored near a trash can and in areas that can be contaminated by pants legs. Keep utensils stored in areas that are not prone to possible contamination. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stored as cleaned wet nesting. Ensure that proper spacing is allowed for adequate air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Removed pooled water from equipment in up stairs kitchen, maintain grease buildup from exterior of cooking equipment, clean interior of refrigeration. General Comment: Will do a return visit in 10 days for the installation of thermometers in required cold hold units and to ensure that the dish washing SOP is being implemented.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed one line cook handling raw chicken with gloved hands, then removing gloves and washing hands. Wash procedure was too short and she then used her bare hands to turn off the water. CDI - PIC corrected her immediately and had her rewash properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and bowls stored as clean but with labels and label sticker debris remaining. Also observed a few pans in use which had a second label affixed on top of an old label. In addition, observed 2 soiled utensils stored as clean - immersion blender, metal bowl. CDI - today PIC sent back soiled pans and pans with labels. VR - will return to ensure compliance but will also have PIC prepare a risk control plan, detailing how this issue can be resolved permanently because this has been a violation for the last 5 inspections with improvement once, then regression.

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 pan of warm water (<135F) holding several scoops at ice cream station. PIC removed utensils and educated staff. Also observed unhandled scoop in sugar at same station and in pasta on cook line. Use handled scoops.

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

4-501.11 Maintain equipment in good repair. Observed a few broken gaskets and several rusty shelves. Also observed some new shelves which had been recently installed. PIC said that more new shelves are on site and waiting for installation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving and some soiled gaskets.

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 missing floor tile in back kitchen and some damaged floor tiles in other areas. 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 dusty ceiling tiles and dusty ceiling vents in upstairs kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - immersion blender, blade on can opener, soiled plates and bowls. CDI -all sent back to be washed, rinsed, sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in-use sanitizer in 4 compartment sink measuring 100 ppm quat. Acceptable range is 150-400 ppm. CDI - sanitizer discarded and refilled with solution measuring 300 ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one cooler - pasta 2 cooler, top line - holding TCS foods at 53F to 58F. CDI - PIC discovered that a power switch on the front of the unit had been switched off sometime after items were placed into cooler for lunch service. All items were voluntarily discarded and cooler was turned back on. It was operating well by end of inspection and items were being restocked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacing or replaning.

4-501.14 A warewashing machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure the equipment performs its intended function. Observed main floor dish machine was functioning at proper sanitizing temperatures but food debris was coming out along with the dishes on the clean drainboard side. Machine was stopped, water nozzles were cleaned (old labels and food were stuck inside them), repairperson came and checked functioning, and washing was resumed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing floor tiles on cook line.

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 one chef touching aglio butter with bare hand. CDI - portion touched was discarded, chef was reminded not to touch RTE foods with bare hands.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed several pans of food stored uncovered or left open - Ex: cheese in walk in cooler, cookies in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled metal pan stored as clean. Observed several metal pans stored as clean but with labels and label residue remaining on them. Pans are stacked after being air dried. CDI - removed for recleaning. PIC will educate staff again. 4-703.11(B) after cleaning, utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up to ensure a utensil surface temperature of 160F or above. Observed high temp main kitchen dish machine reaching plate temp of only 157F and not turning indicator strip black as required. CDI - serviceperson called and responded. He increased the temperature of the booster heater and the indicator strip turned black as required. He also replaced a missing curtain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several pans of TCS food overstacked resulting in foods at the top of the pan measuring above 45F. See temp chart. Also observed the top cooler at the right side of the cook line not holding temperature. CDI - all out of temperature foods were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed many pans and trays of food with no date marking - diced tomatoes, cooked chicken, pasteurized eggs and whites, milk, half and half, pot roast, pasta, meat sauce, cut lettuce, sliced cheese, shrimp bruschetta, cooked sausage, etc. CDI - all items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several sanitizer buckets unlabeled - painted label had worn away. CDI - labeled during inspection. 7-201.11 Store toxic materials to avoid contamination. -P. Observed one sanitizer bucket with wiping cloth inside stored on top of dessert station. CDI - relocated to a stool on the floor nearby.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes on floor of walk in freezer - cookies, ravioli.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet nested, although an additional drying rack has been added.

4-501.11 Maintain equipment in good repair. Observed two hood lights out, some shelving with coating wearing away, top prep cooler on right side of cook ,line in use but not holding temperature. CDI - TCS items in this cooler were voluntarily discarded.

4-501.14 - A warewashng machine shall be cleaned before use, at a frequency necessary to prevent recontamination of utensils, and if used at least every 24 hours. Observed heavy soil buildup inside main floor dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of the equipment with food buildup on non food contact surfaces - see especially the flip lids at the salad station.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed several handwashing sinks in need of better cleaning, especially the one near the ice machines.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste receptacles near handsinks at start of inspection. Corrected promptly.

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 ceiling above dish machine heavily soiled.

. .5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one food service worker use handsink to dampen a wiping cloth. CDI - PIC corrected her.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened bag of brown sugar and uncovered container of seasoning stored on shelving in dry goods room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDI - PIC had employee reclean it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food service worker wearing a wristwatch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth sitting on large center prep table in back kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed many wet nested metal pans. Observed employee towel drying cleaned pans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting boards again. PIC says that measurements have been taken and new cutting boards are being ordered. 4-501.11 Maintain equipment in good repair. Observed hood lights still out, some gaskets still in poor repair, and some shelving with coating worn off. PIC says that all items are being addressed by company.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in back kitchen.

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 who was washing dishes was not washing his hands after handling soiled dishes and before unloading clean dishes. CDI - corrected and discussed reasons.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed food service employee touching ready to eat foods with bare hands - washed cut tomatoes, cut lettuce. CDI - discussed; PIC voluntarily discarded affected items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many of the metal pans which had been washed and then nested into one another had stickers remaining on them. CDI - pans sent back to dish. REPEAT VR - verification required. 4-703.11(B) Hot water mechanical operations must achieve utensil surface temperature 160F. Observed dish machine in main kitchen was running an average final plate temperature of 147F. CDI - upstairs machine put into use, service person called. VR - verification required. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed upstairs glasswasher was not dispensing chlorine sanitizer into final rinse. Final rinse measured 0 ppm free chlorine. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed walk in cooler closest to walk in freezer was not holding TCS foods at or below 45F. CDI - Raw meats delivered earlier today were moved to adjacent walk in cooler, ready to eat foods (such as cheeses) were voluntarily discarded. Service person was called for repair. VR - verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red sanitizer buckets no longer had legible writing on them showing that they were holding sanitizer. CDI - buckets were relabeled during inspection. 7-201.11 Store toxic materials to avoid contamination. -P. Observed one red bucket of sanitizer stored on shelf above dessert prep cooler near salad station. CDI - bucket moved to below food surfaces.

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 bowl of sauced cooked spaghetti stored in walk in cooler for cooling. Spaghetti measured 62F and wasn't dropping in temperature after several minutes. CDI - PIC had employee spread out on sheet tray, explaining that was their usual procedure. Also observed deep pan of washed cut tomatoes not cooled to <=45F going into a prep cooler and several deep pans of lettuce measuring 50F placed into walk in cooler without being spread out in shallow layers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet nested metal pans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several deeply gouged cutting boards on cook line and nearby. 4-501.11 Maintain equipment in good repair. Observed walk in cooler closest to walk in freezer not maintained in proper adjustment to maintain safe food temperatures. TCS foods were moved to another cooler and repair person was called.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed pre-wash spray arm with very long hose which could reach well below flood rim of sink when hanging freely. VR - verification required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed an employee using her bare hand to turn off the faucet after washing her hands. CDI: Instructed employee to use a barrier to turn off the faucet to avoid recontaminating hands. REPEAT. 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 Employee in dish area stated that he does not always wash his hands after switching from dirty to clean dishes. CDI: Instructed employee to wash his hands anytime he is moving from dirty to clean in the dish area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored over balsamic sauce in under counter cooler on cook line. CDI: Eggs were removed and relocated to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that slicer and cheese grater were stored as clean with food residue on them. Observed metal food pans that had been cleaned with stickers still attached. CDI: Equipment was disassembled and parts sent for cleaning. Metal pans had the stickers removed and were sent through the dish machine again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in center steam well in expo area holding at 119F, as well as meatballs on the cook line steam well holding between 98F and 106F. CDI: Meatballs were reheated to 192F and held hot on the oven, while marinara was voluntarily discarded. VERIFICATION REQUIRED - 03/09/2017.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat and cheese ravioli holding at 48F from the night before in the far left under counter cooler and raw chicken from 9 AM holding at 48 in the center under counter cooler next to the alto sham. Observed packaged to go meals stored in two upright coolers in salad area. Meals measured between 46F and 55F. CDI: Ravioli was discarded and the chicken was relocated to the walk in cooler for cooling. Meals were voluntarily discarded. VERIFICATION REQUIRED - 03/09/2017

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 to go meals in the walk in cooler covered tightly and densely stacked in the dessert walk in cooler. CDI: PIC removed lids and spread the meals out to allow them to cool faster.

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 containers of spices and oils throughout cook line that had no labels to identify their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked in drying area near ice machines. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups with lip contact area uncovered in the server area adjacent to expo line.

4-501.11 Maintain equipment in good repair. Observed that the cook line equipment was not maintaining hot and cold temperatures throughout unit. PIC stated that this is an ongoing issue. Also observed rusty shelving in walk in coolers and a cracked light shield in the walk in cooler near salad line. Observed split gaskets in under counter coolers along cook line. Observed four lights out and one light missing in the hood 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 soiled gaskets in under counter coolers throughout facility and dust buildup on the ceiling of the walk in cooler near salad line.

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 a cracked floor tile near the mop sink by walk in coolers and heavy dust buildup behind the computer monitor on the cook line.

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 machine employee handle soiled utensils and then worked with clean utensils. CDI- Employee was instructed to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed two employees turn faucet off without using a protective barrier, such as a paper towel, to prevent recontaminating their hands. CDI- Employees were instructed to use a paper towel the next time they wash hands. 2pts

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed pork, chicken, and fish being cooked partially and cooled for a later service. Through conversation an employee stated the process takes less than two hours. REHS will return by 12/19/2016 to confirm, obtain further clarification of process. 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- Observed to go pasta meals at 47F and covered in the walk in. Also, observed lasagna meat in sheet pans being held at 57-54F. The speed rack was full which did not allow much air flow to quickly cool foods. CDI- Employee moved lasagna meat to the freezer. To go pasta meals were brought down to 45F. 1pt

3-501.13 Use approved thawing methods. - Observed fish and squid being thawed in a prep sink with only running water over one item. Ensure thawing method is completed for both items if ran in the same sink. 0.5pts

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all line cooks but one without a beard guard. Also observed one line cook remove beard guard during the inspection and kept working. 0.5pts

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet soiled cloths being stored on prep surfaces. Wiping cloths should be in sanitizer to reduce pathogen growth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet hotel pans. 0.5pts Repeat

4-501.11 Maintain equipment in good repair. Observed some shelving starting to rust in the walk in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans with dust debris build up in the walk in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in need of repair in dry goods storage on 2nd floor.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a light shield in need of replacement in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee open lid style coffee cup stored on shelving above food preparation table at back preparation room. CDI- PIC Chef Courtland Reily discarded cup. (1pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Flats of raw shell eggs stored over containers of cream butter in walk in cooler. CDI- PIC corrected storage. (1.5pts)

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility large heat sanitizing dish machine in the downstairs kitchen not sanitizing at required 180F per heat thermalabel strips. Pressure gauge also indicating low pressure during the rinse cycle. PIC called repair personnel to come out immediately to repair dish machine. (1.5pts) Return visit to be completedby 10/1/2016 to check for repair of dish machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Two containers of marinated calamari cooling in walk in cooler. Both containers tightly covered during cooling process. Improvement is noted in cooling methods and time monitoring from previous inspection. CDI- Both containers were vented open. (0.5pts) REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with longer beard on main cook preparing foods not wearing a beard guard. Provide and wear beard guards. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans near large ice bins wet nested. CDI- containers were separated. (0.5pts) REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up of debris in prep cooler gaskets at the salad station. Cleaning is needed. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Hot water handle at handwashing sink in expedite area is damaged. Repair (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. Some debris behind large line equipment. Cleaning is needed. (0pts).

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. One pan of shredded cheese nested down on top of cooked sausage. All other foods stored correctly. CDI- employee corrected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold build up on diffuser nozzles at beverage station. CDI- PIC Chef Courtland Reiley removed and cleaned.

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 . Potatoes, chicken and noodles portioned and stacked deeply and cooling in prep cooler drawers, prep cooler top, and/ or deep containers in walk in coolers, or closed containers in reach in cooler. CDI- all methods corrected. Also discussed best practice for foods being portioned and packaged for cooling and cold storage. See chart for temperatures.

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. Utensils stored in water of 107F at salad station. CDI- PIC removed and corrected storage

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five large containers stacked tightly while wet. Allow to air dry prior to stacking together.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Holes observed in two prep areas. Repair.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bowl of mozzarella resting directly on top of shredded mozzarella in pan beneath it. CDI - bowl removed, shredded cheese which contacted bottom of bowl was discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two uncovered pans of soup in walk in cooler. Each was dated from two days ago (so not actively cooling).

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse water at main dish machine on main level was not of sufficient temperature to register a sanitizing rinse temperature of at least 180F on inspector's thermolabel. Machine was run multiple times. Employee had been actively processing dishes when inspector arrived. CDI - service person was called and discovered that machine was not set up properly before being used. Corrections were made, labels registered 180F+, and items previously processed were re-run.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed at least 5 sanitizer buckets were unlabeled. CDI - labeled during inspection. 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 working containers of vodka and spices unlabeled. CDI - labeled during inspection.

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 three knives stored in crevice between wall and prep cooler in salad area. CDI - knives removed and washed, rinsed, sanitized. Employee educated. REPEAT.

.4-501.11 Maintain equipment in good repair. Observed several pieces of equipment with missing or broken handles -prep cooler, oven. Observed some cooler racks showing wear, peeling. REPEAT

4-501.14 Clean warewashing machine at required frequency. Observed interior of main floor dish machine heavily coated with scale. Service person on site delimed it during inspection and cleaned machine. Maintain clean.

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

6-302.11 Supply toilet tissue at each toilet. Observed employee toilet room near office without toilet paper. It was supplied immediately.

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 several areas where walls are in need of repair, for example the corner guards and wall covering on wall directly behind breading station cooler on main cook line. REPEAT. 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 built up on ceiling tiles and vent covers in several areas where food is prepared or plated.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage container opened and sitting on salad prep cooler. Container was directly in front of open lid exposing open pans of food. Clean plates were stacked immediately to the left of the drink container.

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 wearing gloves while washing, rinsing, and sanitizing skillets in 4 compartment ware washing sink. Gloves were never changed, hands were never washed, and employee was observed going through same steps multiple times. CDI - had PIC watch and then correct employee and rewash dishes.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed glasswasher next to main dish machine not dispensing sanitizer into final rinse. CDI - service was called. When they arrived, they discovered a cracked tube and replaced it. Sanitizer now measuring in proper range. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some soiled equipment stored as clean - can opener blade, food processor blade, immersion mixer, and several metal pans tightly nested with label debris remaining on pans nested inside other pans. CDI - all sent back to dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several TCS items in cooler at salad station overstacked or left out on counter - sliced cheese 64F, cut tomato 64F, mozzarella 62F, cooked chicken 54F. Also saw same problem at far left area of cook line - chicken sausage 50F. CDI - all warm food voluntarily discarded, PIC corrected staff.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labeling of sanitizer buckets is becoming worn and hard or impossible to read. CDI - relabeled.

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 scoops and spatula in salad area were being stored in container of water measuring 83F. Observed 4 knives stored in crevice between salad cooler and wall. CDI - PIC removed utensils and placed clean items on clean dry surface for storage between uses.

4-501.11 Maintain equipment in good repair. Observed some of the cooler racks are peeling or showing rust. Observed splash guards on one hand sink have become loose and are now being held on with a string tied around entire sink. Repair properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grouting worn away between some of the floor tiles but PIC reports that is an ongoing issue which they continue to address, stating that different areas of the kitchen have been regrouted 4-5 times this year.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pantry walk in cooler holding foods at 55F-58F, undercounter beverage cooler holding foods at 48F-60F. CDI - repairperson was already present so he was alerted to malfunctioning coolers and began repairs. Salmon, TCS dressings, and all tiramisu from pantry cooler voluntarily discarded. Butter and half and half from undercounter cooler voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in some areas. Observed three coolers out of service, repairs beginning.

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 regrouting needed between floor tiles in some areas of kitchen. Observed some areas where wall covering and corner guards were detached from the wall - reattach. Observed some chipped and broken floor tiles. Observed seven hood lights out.

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 Observd dishwasher handling soiled utensils then clean utensils without hand washing. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee handle raw proteins then handle ready to eat foods. Also observed RTE cooling foods cooled under prep table where raw proteins are cooled. CDI- instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced provolone and real butter at 05 and 51 F respectively. CDI- removed to flash cool

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 alfredo sauce not cooling effectively in high volume metal pales in ice bath. Procedure changed to include more ice and ice wands in sauce. VR for cooliong log/procedure

3-304.14(D) Maintain sanitizer wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled wiping cloth in sanitizer and soiled sanitizer in 3 comp sink. CDi- removed and remade

2-102.12 At least one Employee who has supervisory and management responsibility and the authority to direct and control Food preparation and service,PIC, shall be a certified food protection manager. Observed no staff in kitchen having food safety certification. Facility produced Lauren, Banquet Sales Manager, whom does not work in the kitchen with a valid serve safe but she has neither the knowledge or the manangement responsibilities over food employees. Observed current PIC , Jeff, is not a food safety manager and observed him demonstrate failure to oversee proper cooling, utensil sanitization and proper hand washing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored on food prep table. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses. Observed dishwasher consisitently handle clean utensils after soiled utensils without washing hands. CDI- instruction provided

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. Observed facility to have to bar glass dishmachines that tested 200 ppm chlorine. Observed facility to have two high temperature dish machines , neither reached sanitization termperature, label would not turn black after 3 runs in each machine. VR

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed two covered containers of tuscan soup cooked at 930 am this morning at 79 F at 230 pm. Product failed to meet cooling parameters. CDI- discarded by PIC, voluntarily

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut heirloom tomatos held at room temperature 78 F and portioned chicken in prep unit at 54-65 F. Placed on TPHC temprarily or removed to cool

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed two covered metal containers of soup cooling in walk in cooler. Keep uncovered during cooling. Observed bagges mushrooms and manicotti coling in another walk in cooler. Keep uncovered until 45 F then cover. Observed cooked chicken and cooked meatballs cooling on speed rack in kitchen. Once food has entered temperature danger zone, 45-135 F, cool under effective refigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of dried foods and onions with splash residue from cleaning floor and boxes of dried pasta on floor in dry food storage. CDI- removed from bag and removed from floor

3-304.12 Store 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 in water off of heat source at 129 F. CDI- removed to clean

4-501.11(A) Maintain equipment in good repair. Observed neither hand towel dispenser in Mens room operational. 4-502.11 Maintain temperature and pressure measunig devices in proper calibration. Also observed dish machine tempeature measure devices not in calibration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test strips for dish machines using Chlorine to sanitize. VR

5-205.15 Maintain a plumbing system in good repair. Observd floor drain excessively overflowing soiled dish machine water onto floor beneath upstairs dish machine. VR

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed excessive debris, grease and water throughout most of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored improperly; above clean utensils or on food prep surface. CDi- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed ooked lbster stored under raw shrimp. CDI- reorganized

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multuple utensil surfces with sticker residue and some food residue. CDI- removed to re-clean

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed portioned chicken stored in walk in cooler at 48-49 F, cooling from yesteday. CDI- disacrded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed multiple TCS foods including but not limites to multiple different butters and cooked meats overstacked with top tempertatures above 50 F. CDI- removed to flash cool

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed pales of alfredo sause cooling in ice trough. Rate of cooling measured at 8 F p/hr; insufficent to cool within cooling parameters. CDI- procedure changed to mandatory inclusion of ice bat in each trough and or using shallow hotel pans instead or troughs

4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple non-food contact surfces; outsides of equipment and handles with excessive residue.

6-301.12 Provide paper towels or approved alternative at each handsink. Observed one hand sink in prep area without had towels.

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed facility unable to provide parasite destruction documentation.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed multiple TCS foods cooled from this morning not at 45 F after 6 hours elapsed. Also observed alfredo sauce and a medium viscosity soup cooled 2-4 F in 30 min in an ice bath, not being stirred. VR for cooling procedure

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed all foods in middle walk in cooler to be 47-50 F. Facility could not say how long food out of temperature. CDI- pastas, soup, gourmet butters and alfredo sauces discarded, voluntarily.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed alfredo sauce and a soups cooling , only cooled 4 F in 30 minutes.

2-401.11 Employee beverages shall be stored below food/food contact surfaces. Observed two employee beverages stored atop expo shelf. CDI- discarded

6-301.12 Hand sinks shall have Hand Drying Provision. Observed no hand towels at hand sink in upstairs kitchen(not in use). CDI- restocked

3-402.11 Facility shall provide documentation of Parasite Destruction for fish raw or undercooked. Observed no parasite destruction documentation for salmon, on menus CA. VR

3-302.11 Raw proteins shall be stored so as not to contaminate ready to eat foods. Observed raw fish stored over open ready to eat bread in walk in freezer. CDI- reorganized

3-501.16 Cold held TCS foods shall b e maintained at 45 F or colder. Observed one cold hold unit not turned on with egg whites and calamari above 54 F. CDI- < 4 hrs = removed to flash cool

3-306.11 Food shall be protected from accidental contamination from Consumers. Observed multiple tea water pitchers stored uncovered within concumers reach. CDI- covered

4-903.11 Clean utensils shal be stored to prevent contamination. Observed clean glasses stored on floor in dry storage. CDI- removed

4-601.11 Equipment and non-food contact surfaces shall be clean to sight and touch. Observed dish machine in need of cleaning.

5-501.17 Toilet Room Receptacle shall be Covered. Observed trash receptavles not covered in ladies restrooms.