ILIOS NOCHE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing and before handling clean single-service articles. CDI, employee rehashed hands.

For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed package of calamari stored on raw chicken box. CDI, foods relocated for proper storage. 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 slicer stored as clean but had food debris remaining on guard and blade. CDI, equipment broken down to be rewashed, rinsed and sanitized. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in dining space.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth around waist and used to stabilize cutting board.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a couple pans wet stacked above 3 compartment sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some unwashed produce stored over washed produce and other RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of octopus with date of preparation of 1/15. CDI, octopus voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several quat sanitizer buckets below required concentration. Repeat.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of floor no longer smooth and easily cleanable and in need of resurfacing in some areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed pan of raw pork stored over RTE cooked TCS foods on rack in WIC. CDI, pork relocated to cook. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice cooling in WIC at 43 degrees F operator stated was defrost . CDI, rice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen at prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket below required concentration and wet cloth used to stabilize cutting board.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 123 degrees F.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips for quat sanitizer. VR required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of floor no longer smooth and easily cleanable and in need of resurfacing in some areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cans of stuffed grape leaves being stored under raw proteins in WIC during inspection. Cans had visible soil from the proteins on them. CDI - PIC moved cans to appropriate location. Cans sanitized during inspection. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caramelized onions, feta cheese, and parmesan cheese in ice bath at protein prep in an ice bath holding above 41F. Containers were sitting in hotel pan that was not submerged in ice. Observed oil used to cook garlic and artichoke hearts sitting out at ambient temperature during inspection. PIC stated they had been sitting outside of temperature control since 4/7. CDI - Employee confirmed onions, feta, and parmesan had only been outside of temperature control for less than an hour and placed back into WIC to cool back down. Oil was voluntarily discarded. Repeat. 3 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards throughout facility with deep grooves and heavy damage to the cutting surfaces. Resurfacing or replacement necessary. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors all throughout kitchen area missing sealant. Repair or resurfacing necessary. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tub of dirty utensils on the floor in front of stove handsink during inspection. CDI - PIC moved.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded cheese in WIC and molded salsa on prep shelf during inspection. CDI - PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade Caesar dressing in salad prep unit holding at 58F, and opened container of salsa being held outside of temperature control during inspection. PIC stated they will leave Caesar dressing out of temperature control during busy periods for easy access, and then will place back in temperature control. EHS recommended either placing dressing on TPHC or holding in an ice bath on the counter. CDI - PIC discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen and dish area during inspection. PIC stated pest control was last on site 11/12. More frequent or thorough pest control may be needed.

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 spilled ice cream on the bottom of lowboy freezer during inspection. CDI - Employee cleaned unit.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at beginning of inspection. CDI - PIC replaced soap in dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken tenders above falafel and cooked potatoes in lowboy, and raw lamb burgers above cooked octopus in prep unit during inspection. CDI - PIC reordered storage. No points taken today due to the vast majority of the establishment being correctly ordered. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato sauce prepped and placed into cooling on 7/8 maintaining a temperature of 43F during inspection. CDI - PIC discarded sauce. 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 .

3-501.15 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 tomato sauce from 7/8 being cooled in a deep, plastic container that had missed adequate time/temperature cooling parameters. PIC stated they normally cool the sauce in metal hotel pans before placing into the plastic containers. CDI - PIC discarded sauce. 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. Pf Observed whole octopus being thawed in prep sink with running water that maintained a temperature of 78F. Octopus temperature was 52F. Octopus had only been thawing for a brief period of time. CDI - Employee removed octopus from prep sink and placed into walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour not baring a label to indicate its contents during inspection. CDI - PIC labeled bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of sauce and/or béchamel in WIC with no cover or lid to protect from contamination. PIC stated all lids were dirty and that he would cover them with plastic wrap in the mean time.

5-205.15 Maintain a plumbing system in good repair. Observed potable water line in kitchen area ceiling leaking during inspection. Area had been quarantined off from use, all equipment had been covered and protected from contamination, and no food was being leaked on. PIC stated the plumber had already been called and would be fixing the water line that day. EHS will be following up by 7/15 to ensure problem has been resolved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella, 3 containers of pizza sauce and sausage inside pizza prep unit above 41F. Observed caramelized onions in shallow ice bath above 41F. CDI: All items in prep unit were voluntarily discarded, mozzarella and onions were moved to walk in cooler. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed rusty shelving below prep table in back prep area.

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 ceiling tile near hot water heater in prep room.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw chicken being stored over zucchini in reach in cooler. CDI: PIC rearranged storage order. All other storage order throughout facility was correct. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: PIC labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm quat. CDI: PIC changed buckets, new concentration is 200ppm.

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

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 a covered employee drink being stored on prep counter. CDI: PIC removed employee drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers and bowls with build up of lint being stored as clean. CDI: PIC returned items for W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and back prep area. PIC stated that pest control service provider makes visits once per month. Increase frequency of pest control services as needed.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed date marking labels placed directly on food items cooling on sheet trays on speed rack in WIC. CDI: PIC removed date mark stickers and placed on speed rack next to food item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration levels of quat sanitizer in 3 compartment sink and a sanitizer bucket under pizza oven, each had less than 50PPM. CDI: PIC refilled 3 compartment sink and sanitizer bucket with required level of sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fries hot holding at 118F in a fry basket at fryer. PIC stated they fry potatoes and hold them in the basket and will drop in fryer to reheat upon customer order. PIC stated if fries are not ordered they are discarded after 30 minutes. CDI: PIC reheated fries to 165F and placed fries on TPHC. Form was filled out during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of cut lettuce and a container of mozzarella in prep reach in unit holding above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to improved cold holding from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an opened bag of ready to eat chicken in low boy cooler with no date mark. CDI: PIC labeled bag which was opened this morning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed an approximate 1/2 inch gap between door and ground of back door. Recommend installing gap draft stopper on door or other means to protect back door from entry of insects. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead insects on floor near dry storage area. PIC stated pest control service visits facility every 2 weeks. Remove dead insects.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler in prep area near fryer. Replace gasket.

5-501.17 Provide a covered waste bin in female restrooms. Employee restroom in back is missing covered waste bin. Provide waste bin for female sanitary items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils and container of dressing being stored on hand sink counter. CDI: Employee removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut romaine in prep cooler at 43F. CDI: PIC moved cut romaine that had been placed in unit this morning to WIC to rapidly cool. REPEAT. Points not escalated due to good overall cold holding.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. Store in use wiping cloths in sanitizer.

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 boxes of single-use food containers being stored directly on floor of outside storage shed. 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 build up of food soil on outside of coolers and oven/grill surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe on 3 compartment sink. PIC states service request has been submitted.

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

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 slicer with dried food residue on blade. PIC confirmed slicer not used today. CDI - taken apart and removed to dish area for cleaning. 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 . Observed bulk containers of marinara at 51f and chicken stock at 47f cooling from previous day. CDI - discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in both flip top portion and in bottom reach in of line cooler across from grill/oven holding above 41f. See chart. PIC identified that floors had been cleaned previous night and cooler had been unplugged. Cooler ambient air temperature observed to be at 48f. CDI - all items in bottom reach in unit discarded as they had been stored in unit overnight. Items in flip top portion had been removed to WIC previous night and then re-stocked into unit approximately 1 hour prior. Items relocated back to WIC to chill to 41f. EHS verified cooler recovered to 36f prior to employees again stocking for use.

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 broth and marinara cooling overnight in bulk plastic buckets in WIC. Items did not cool properly (see #20). CDI - discarded. When cooling food, do not cool in deep bulk buckets. Spread food into shallow layers in WIC to quickly chill.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw octopus thawing in standing water in flood prep sink. Use approved thawing methods including thawing under refrigeration or under flowing water that is less than 70f. CDI - octopus moved to cooler. REPEAT

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 various single service items and paper goods stored directly on floor in outdoor storage building. Store single service items and paper goods at least 6 inches off of floor to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed rusty shelving on bottom of food prep table in back of house.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink at bar. Only use hand washing sinks for hand washing. CDI - Bartender educated on hand sink use. 0 pts.

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 . Mixer bowl and blade, 3 serving boards, 4 mixing bowls, strainer, and mandolin found with food residue on them but were stored as clean. Utensils and food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Soiled items taken to warewashing area.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw octopus thawing under running water that measured 83F. Thaw TCS foods under refrigeration during warmer months. Water must be 70F or less to thaw TCS foods. CDI - Octopus moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies observed in bar area. Contact pest control for potential solutions to flies. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 member of kitchen staff had bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 points taken due to no observation of that employee preparing or working with food. 0 pts.

4-502.11(A) Maintain utensils in good repair. Replace spatulas with melted handles, 2 handled knife with broken handle, and knife held together by tape. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Mop sink faucet is leaking. Repair. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed grating parmesan cheese and handled the cheese piece with his bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Cheese discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Feta cheese container and pickled onion containers in ice bath both measured 49-50F. 2 pans of rice, 2 pans of chicken, and 1 pan of green beans in sandwich cooler measured 43-48F. TCS foods in cold holding shall measure 41F or less. CDI - Items in ice bath moved to walk-in cooler to cool as they were in unit for only 3 hours. VR - Verification required within 3 days to check cooler temperature.

4-501.11 Maintain equipment in good repair. Reach-in cooler is not functioning and is currently not in use. Establishment is waiting to purchase new cooler to replace it. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the response and clean-up of vomiting and diarrheal events in the restaurant. CDI - Establishment e-mailed sample policy. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - 3 metal pans, robot coupe blade and compartment, 1 ladle, and can opener blade had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine and rewashed.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - 3 stacks of metal pans stacked while still wet. Utensils must be air dried. Allow adequate time for air drying for clean utensils.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on sandwich cooler and reach-in cooler. Rusted shelves present in breading station cooler. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

5-205.15 System Maintained in Good Repair - C - Hand washing sink beside dish area is slow to drain. Plumbing fixtures shall be maintained in good repair. Repair slow drain. 0 pts.

2-301.14 When to Wash - P - Employee observed returning from outside restaurant and went back to handling pans of food without washing his hands. Employees must wash hands when re-entering the establishment from outside. CDI - Employee instructed to wash hands and did so correctly.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Employee stated that flour mixture was used for raw calamari and zucchini. Separate flour must be used for raw animal foods and ready-to-eat foods. CDI - Manager educated and told to use separate flour for raw seafood and vegetables. 0 pts.

3-501.14 Cooling - P - 3 pans of tomato sauce measured 90-108F at start of inspection. Manager stated it began cooling at 3PM. At 4:50PM tomato sauce still measured 75-90F. Pan of cooked potatoes began cooling at 3PM as well. Potatoes measured 95-110F at start of inspection. Potatoes measured 70-78F at 4:52PM. Both these items would not have reached 70F within 2 hours at the rates at which they were cooling. TCS foods must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI - Both items reheated to 170F. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Chicken (44F), tomato compote (47F), and meatballs in walk-in cooler were above 41F. Feta cheese (51F) and falafel (45F) were above 41F in reach-in cooler. Reach-in cooler ambient air temperature was 49F. Ambient air temperature of walk-in cooler on that shelf beside the door was 45F. TCS foods must be held at 41F or less. Manager states equipment company is coming back tomorrow to seal gaps in walk-in cooler door. VR - Verification required that reach-in cooler is holding TCS foods at 41F or less within 10 days. Recommend placing TCS foods further back in walk-in cooler to hold temperature better.

3-501.15 Cooling Methods - PF - Pans of tomato sauce and pan of cooked potatoes were not cooling at a fast enough rate to reach 70F within 2 hours. Tomato sauce was in deep pans and potatoes were on speed rack without much space between other pans of food. TCS foods shall be cooled using methods that can cool TCS foods within the cooling parameters. Recommend establishment use ice and stirring to help cool tomato sauce and to leave space between pans of cooling foods on speed rack. CDI - Both items were reheated to above 165F.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Repeat - Stacks of pans and bowls stacked while still wet. Utensils shall be air dried prior to stacking.

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee using cook line hand sink as dump sink. CDI - PIC directed employee to use alternate sink as dump sink. Do not use hand sinks as a dump sink. Hand sinks may only be used for washing hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw scallops, raw fish, and raw salmon stored directly above cooked carrots and gnocchi in reach in cooler. CDI - PIC corrected. Do not store raw animal foods above other food items in coolers. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line area reach in cooler holding all TCS foods above 41f including raw scallops at 44f, raw fish at 43f, cooked carrots at 44f, gnocchi at 44f and dolmas at 50f. Ambient air temp of unit 49f. PIC called for service. All TCS foods discarded as they had been in unit overnight. VR required within 10 days. Observed garlic/Parmesan/unsalted butter mix at 82f near pizza oven. CDI - PIC discarded. Store garlic/butter/Parmesan below 41f or maintain above 135f for hot holding. Observed pans of cheeses including feta and goat at 44f on prep top cooler. Cheeses double panned limiting access to cold holding from below. CDI - PIC discarded. Do not double pan items on the prep top. Ensure all TCS foods are maintained below 41f. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet at clean dish area. Air dry pans before stacking together.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly above raw lamb in reach in cooler. CDI - PIC placed chicken on bottom shelf. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wiping gloved hands on soiled aprons and soiled wiping cloths while handling food. CDI - PIC directed employees to change gloves and wash hands. Gloves changed and hands washed. Ensure employees change gloves any time they become soiled.

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 container of beans and vegetables cooling overnight at 45f. CDI - PIC discarded. Ensure hot food is cooled from 135 - 70 within two hours and then to 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed caramelized onions at 52f and feta cheese at 51f in upright line cooler. Ambient air temp of unit 40f. CDI - PIC discarded. All other TCS foods in cooler holding at 41f or lower. Employee indicated items left out of cooler for extended time during cleaning. Do not allow TCS foods to remain out of refrigeration for extended times. REPEAT

7-206.11 Restricted Use Pesticides, Criteria - P. Observed spray can of Black Flag Flying Insect Killer household insecticide in prep area. CDI - PIC discarded. Do not use household pesticides in the commercial food establishment. Contact PCO for pest control needs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans and vegetables cooling in deep plastic container covered inside walk in cooler. CDI - PIC discarded. Use a method that allows food to quickly cool. Do not cool in deep containers. Use shallow pans or smaller metal containers which allow air flow. REPEAT

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple employees wearing soiled wiping cloths around waist. Do not use wiping cloths as hand towels. Once wiping cloths are soiled return them to sanitizer solution at the proper concentration or remove them to soiled linen container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple clean utensils and lids stored in unclean containers in dish area. Once clean, store utensils in a clean location to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open containers of single service items stored directly on the floor in outdoor dry storage area. Store items at least 6 inches off of the floor to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large box sitting on sink edge and container of soiled utensils on floor in front of hand sink blocking access. CDI - manager removed items. Do not block access to hand sinks. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce items and ready to eat foods in walk in cooler. CDI - manager relocated unwashed produce items. Store unwashed produce away from or below washed produce and other ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep top unit at front line holding items above 41f including cut tomatoes at 49f, chickpea salad at 51f, feta cheese at 50f and cut romaine at 49f. The reach in portion of the unit was holding cut tomatoes at 46f and with an ambient air temperature of 45f. PIC called for service and discarded all TCS foods that were in the unit. Unit to only be used for non-TCS foods until repaired and maintaining food at 41f or lower. Return visit within 10 days to check repair of cooler.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of chemical grill cleaner stored hanging on wire rack at grill area above and adjacent to clean utensils. CDI - manager relocated away from area. 7-206.11 Restricted Use Pesticides, Criteria - P Spray can of black flag household flying insect killer is not approved for commercial food establishment. CDI - manager discarded. Do not use household pesticides. Contact PCO for service when needed.

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 containers of Bolognese at 51f cooling inside walk in tightly closed plastic containers double-stacked on shelf. CDI - product removed from containers and spread onto metal pan to quickly cool before placing back into storage containers. Allow foods to cool before storing in sealed containers and stacking for storage. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies present in back of house area and some house flies present. Contact PCO for service.

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 tongs stored in dipper well which is immediately adjacent to splash zone of grill area hand sink. The sink was originally designed as prep sink with integrated dipper well but was put into place as hand sink. Do not use the dipper well for clean utensil storage. Observed scoop laying inside bulk sugar with the handle in contact with the food. Ensure all scoops are stored to prevent contamination of the food.

4-501.11 Maintain equipment in good repair. Non-food surfaces of slicer in poor repair with peeling/damaged surfacing needs repair or replacing. 4-501.12 Cutting Surfaces - C Cutting boards with deep cuts/scratches and heavily worn no longer smooth and easily cleanable. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Buildup present on non-food surfaces of stand mixer needs cleaning. Long term accumulated debris present on exterior surfaces of bar dish machine needs cleaning. Back of house shelving especially in dry storage needs cleaning.

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. Debris and buildup present on flooring under and behind equipment throughout back of house areas and under equipment in bar needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site upon arrival did not have ANSI accredited certified food protection manager certification.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment but not remove gloves and wash hands when proceeding to handle clean equipment on clean side of drainboard. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed container of utensils stored in handwashing sink at main prep grill. CDI, utensils removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored above ready to eat food in tall reach in refrigerator and raw beef stored over cooked, ready to eat food in walk in cooler storage rack. CDI, items relocated for proper storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cooked garlic and carrot cooling from day before between 44-46 degrees F. CDI, garlic and carrot voluntarily discarded by PIC.

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 ribs with date of preparation of 12/11 and cooked olives with date of preparation of 12/5. CDI, foods voluntarily discarded by PIC. Some improvement made since previous 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 - Observed tightly covered container of garlic and carrot cooling from day before between 44-46 degrees F. CDI, voluntarily discarded by PIC.

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 stored in water at 81 degrees F in container near ice cream.

4-803.11 Storage of Soiled Linens - C - Observed soiled towel around waist of food employee.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee cup stored on the meat slicer. CDI-The cup was removed. *Drinks are acceptable as long as they are kept covered and stored in a location where it will not cross contaminate with facility items.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw grouper stored underneath containers of raw ground lamb in the walk in cooler. CDI-The grouper was moved to the shelf holding the raw fish.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a garlic with oil mixture hot holding below 135F. CDI-More hot water was added around the container to help maintain temperatures.

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 the olive compote and a container of lamb Bolognese past their time temperature date marking requirements. CDI-Both items were discarded. Observed a container of diced potatoes with a date of today (8/3/2019). The potatoes were cooked last night and diced today. CDI-The date sticker was relabeled with yesterdays date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of a cooked tomato mixture stored directly ontop of a second container of a cooked tomato mixture. CDI-The two containers were removed and properly covered to prevent future cross contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a soiled and wet cloth wrapped around the base of the spray hose at the dish machine. CDI-The cloth was removed and placed into dirty laundry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the dry storage shelving in the back. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed severe leak to the plumbing underneath the 3-compartment sink. The manager contacted their plumbing company to service the unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed some menu's missing asterisk on bottom of menu for consumer advisory. CDI, asterisk added to menus.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep container of cut tomatoes cooling in tightly covered deep container. CID, cover removed by instruction and transfer to shallow pan to rapidly cool. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoops stored in container of water at 83 degrees F. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some coffee filters uncovered/unprotected and had some splash / splatter. Items voluntarily discarded by PIC.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage throughout kitchen. Repeat.

2-103.11 (M) Person in Charge-Duties - PF - Employees not demonstrating knowledge of proper cooling methods and knowledge of proper use of dish machine / sanitizing equipment to effectively sanitize food contact surfaces. Observed dish machine not set up with container of chlorine sanitizer but instead had container of rinse aid in its place. Dish machine not set up to properly wash, rinse and sanitize food contact surfaces.CDI during inspection.

2-301.14 When to Wash - P - After kitchen dish machine was calibrated by maintenance company, observed dishwasher not wash hands after handling soiled eqiupment at dirty drainboard before handling clean equipment on clean drainboard side. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed container of raw chicken stored in contact with container of raw lamb. Observed container of lamb stored on salmon in tall prep refrigerator. Observed raw shell eggs stored over cheese in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine registering 0ppm chlorine in kitchen. Observed 2 buckets of rinse aid and rinse aid container installed in place of sanitizer that should have been installed to ensure unit was properly washing, rinsing and sanitizing equipment.

3-403.11 Reheating for Hot Holding - P - Observed marinara sauce reheating on holding unit. CDI, marinara sauce relocated to grill to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Pasta overstacked in flip top prep unit at 45 degrees F in unit overnight. Observed ribs with date of preparation of 3/11 and at 42 degrees F, chicken cold held overnight at 43 degrees F in rear walk in cooler area. Observed container of lamb and raw chicken cold held at 42 degrees F in tall prep refrigerator. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods are required to be held at 41 degrees F and below. Visit to ensure long term compliance and that tall prep refrigerator and walk in cooler units calibrated to ensure that all TCS foods are held at 41 degrees F and below.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed dish machine at bar testing above 100ppm chlorine sanitizer. CDI, equipment calibrated while on-site by maintenance company. Observed quat sanitizer at 3 compartment sink above 400ppm as registered on test kit. CDI, PIC contacted chemical service company while on-site and dispenser calibrated. 7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of Lysol stored next to clean single-service napkins behind bar. CDI. Lysol relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep covered container of feta cheese and beans cooling in walk in cooler. CDI, items removed to shallow uncovered loosely covered / uncovered containers to rapidly cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed bottle of oil and container of dry food ingredient not labeled by common name of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in containers on ground in walk in cooler. Repeat. 3-307.11 Miscellaneous Sources of Contamination - C - Observed raw rib meat being prepared on same prep table and next to vegetable.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee preparing food with beard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables. Observed wiping cloths used to stabilize cutting board.

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 ice scoop stored in holster accumulation soil / residue.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and single-service articles stored on boxes on ground of outdoor storage shed.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed glass containers used for food storage at bar not easily cleanable. CDI by instruction to ensure all food contact surfaces meet requirements to be smooth, non absorbant and easily cleanable.

5-205.15 (B) System maintained in good repair - C - Observed initial backup of floor drain when employee emptied 3 compartment sink. Observed slow draining floor drain below 3 compartment sink. Plumber arrived on-site and snaked floor drains to ensure drain was draining properly.

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

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some floor damage and standing water and ice on floor in back kitchen area. Maintain clean to prevent possible pest harborage.

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 1 pan of orzo not date marked and sheet pan of spinach pie with date of preparation of 11/19. CDI, operator voluntarily discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on ground in WIC. PIC stated delivery today. Some food observed in corner of walk in cooler. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 1 soiled cloth stabilizing cutting board.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service containers washed and re-used according to PIC.

4-501.12 Cutting Surfaces - C - Observed several heavily scarred cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine accumulating debris / soil.

6-501.113 Storing Maintenance Tools - C - Observed wrench and pliers stored on holster next to clean utensils.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Observed fly in stock located in walk in cooler. CDI, operator voluntarily discarded stock.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed 2 buckets of quat sanitizer above 400 ppm as registered by test strips. CDI, employee dumped out to refill with bleach sanitizer at 3 compartment sink.

3-501.13 Use approved thawing methods. Observed spinach thawing in prep sink at 102 degrees F standing water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food stored on ground in walk in cooler. PIC stated foods recently delivered. Ensure foods stored so that contamination is prevented.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a wrist band and watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and containers being wet stacked. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled cloth around waist of food employee. Observed wet cloth used to stabilize cutting board.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 door prep unit behind counter not being used and employee stated was scheduled for maintenance. Observed 2 split gaskets on doors of prep units.

2-301.14 When to Wash - P - Observed dishwasher walk outside of building and return to kitchen and not wash hands. CDI by instruction. 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 dishwasher turn faucet off with their bare hands after hand washing. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed cloth stored on handwashing sink behind bar. CDI, cloth removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw meat stored with ready to eat foods such as pepperoni and cooked bacon in stand up reach in unit. CDI, operator relocated foods for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes, feta cheese, roasted tomatoes overstacked and above 45 degrees F. CDI, foods voluntarily discarded. Improvement made since previous inspection.

3-501.15 Cooling Methods - PF - Observed ribs in deep container cooling as well as chicken cooling in sheet pan in kitchen. CDI, operator transferred foods to walk in unit to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths held on counter surfaces. Observed cloths around waist of food employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked at dish washing area. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed ice wand uncovered / unprotected in stand up unit. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed box of single-service articles stored on ground.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service plastic containers reused stored above 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE ribs on speed rack in walk in unit, and raw lamb stored over cooked octopus in small reach in unit across from oven. CDI: Storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed AC sanitizer from three compartment sink dispenser reading 0ppm. PIC discovered that tube was not fully immersed in sanitizer, interrupting the connection to supply. No dishes had been washed yet. CDI: Tube pushed down into sanitizer and dispenser produced QAC reading 200 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked marinara sauce over 100F more than 2 hours after cooling process began. Process involved immersing large plastic buckets of sauce in insufficient ice baths in back prep sink. CDI: Sauce reheated to 170F and re-cooled by placing sauce in proper ice baths with regular stirring by employees. By the end of inspection, the sauce had dropped from 132F to 103F in 45 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic butter holding at 63F in flip top unit after being left on counter throughout lunch service. Observed multiple items in middle flip top unit across from oven holding at 50F, and flip top ambient air at 49F. CDI: All items had been filled from lunch and were sent to walk in to facilitate rapid cooling. Items in unit were removed and unit taken out of service until repairs could be made. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 pastas in reach in unit across from grill with incorrect date labels ranging from 02/27 to 03/05. PIC stated that all pastas were made yesterday, as he had made them himself. CDI: Dates were corrected to reflect the proper prep date (03/27).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly cut tomatoes cooling in unit rated for holding on main cook line. Observed marinara sauce cooling in insufficient ice baths. CDI: Tomatoes spread out and vented in walk in unit and marinara was reheated to 165F and then cooled in a proper ice bath, per EHS instruction. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple oils and dressings throughout restaurant with no labels. PIC was confused about labelling requirements due to miscommunication by EHS, thus points were not escalated. CDI: PIC had all squeeze bottles labelled. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no dran plug on cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple cardboard boxes scattered around dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans being washed in dish machine with stickers left on them for wash process. Observed minor food debris on blade for grater. CDI: Grater sent to be cleaned and metal pans set aside to have sticker removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in sandwich prep unit and all items in the bottom of grill prep unit holding between 50F and 65F. PIC stated that all items in the sandwich unit had been freshly stocked at 11 AM. CDI: All out of temperature products that had been in the units for less than 4 hours were taken to walk in for rapid cooling and the items that had been out of temperature longer than 4 hours were voluntarily discarded. PIC called refrigeration technician to service unit during inspection, and technician discovered that coils on sandwich unit needed cleaning and that a piece of saran wrap had blocked the air flow on grill unit. By the end of inspection, both units temped below 41F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several dishes that contain lamb and salmon on menu without asterisks to disclose that the products may be undercooked. PIC stated that all lamb and salmon dishes may be cooked to order and that menus are new and need to be corrected. VERIFICATION REQUIRED within 10 days to determine compliance.

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 items prepared earlier today cooling in containers covered in plastic or cooling in holding units. CDI: All items currently in the cooling process were taken to walk in unit and/or vented to facilitate rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oils near grill area and unlabelled shakers near dessert area. Ensure that all containers of ambigious foods are labelled. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket near salad prep unit stored directly on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark buildup on gasket of walk in cooler.

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 handsink adjacent to office and prep sink adjacent to filing cabinet in back prep room beginning to come loose from wall. Re-caulk as necessary to properly seal sinks to wall. Observed finish chipping on floor throughout kitchen and bar area. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee using bare hands to turn off faucet after washing hands. Most employees are following proper procedure and using a barrier, as well as washing for a full 15 seconds. Ensure that all employees follow proper procedure. CDI: Instruction and re-washing of hands. REPEAT.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a badly dented can on the storage rack over prep table. Dent was bad enough to prevent the can from rolling on a flat surface. CDI: Can removed from service and taken to be discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled spray bottle of an unidentifiable chemical. PIC later identified chemical as a new glass cleaner that the facility had started using. CDI: Bottle was labelled as glass cleaner.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared lamb meat, cut tomatoes, and lettuce cooling in densely packed and tightly covered containers in the walk in. Ensure that foods in the cooling process are uncovered to allow air flow around product. Observed tomatoes cooling in a holding unit in sandwich station. CDI: Tomatoes at sandwich station were relocated to the walk in unit and all covered items were vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles on the grill line with no labels to indicate the contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the back prep room near the back door of restaurant. Ensure that outer openings of facility are properly guarded against pest entry. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single service cups at the server station near private room displayed with lip contact surfaces exposed to potential contamination.

4-501.11 Maintain equipment in good repair. Observed reach in unit for pizza with a badly damaged door. Door is no longer smooth or easily cleanable and must be repaired or replaced. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed right dumpster missing a drain plug and in need of a new lid. Contact property management for repairs.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor finishing chipping away from floor leaving exposed concrete throughout kitchen. Facility should work to make floors smooth and easily cleanable. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P - 0pts - Observed employee wash hands then recontaminate with soiled handles. Ensure that when washing hands handles of hand sinks are closed with a barrier such as a paper towel.

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 PIC touch pasta with bare hands. Discontinue this an ensure that gloves are used at all times when working with RTE foods. CDI- Discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -0pts - Observed several cheeses with half wrapping or no wrapping causing it to be exposed to bare hand contact. When in storage ensure that the cheeses are wrapped to ensure protection. CDI- Cheese uncovered was discarded all others were wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine reading 0 ppm. Machine checked after active dish washing. CDI- Dish machine was primed to read 100 ppm and dishes washed were cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several plates stored soiled. Ensure plates, bowls and any other utensils are cleaned properly and stored in a clean area. Observed slicer with visible food debris. CDI - Cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed most foods in reach in unit reading 46-55F including pasta, soups, rice, chicken, sauces, and butter. CDI- All items discarded. Unit shall not be used until repaired. Verification required to ensure compliance by 7/6

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed several items on the make top units and reach in units without dates including cooked red peppers, beans, onions, etc. 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 beans (6/17), potatoes (6/17), sauces (6/12), lamb (6/17), containers of rice (6/18), and other items. Observed several foods mislabeled for 6/26 and 6/27 as they were labeled on today but prepared on previous days. Observed beans made on 6/17 but labeled in other areas as 6/19 ensure that the date of preparation follows the product to any other location. Food prepared and held in the establishment for more than 24 hours shall be labeled regardless if they are used up within 12 hours of placing on unit for service. The products time starts at preparation. Verification required by 7/6

3-501.13 Use approved thawing methods.- Repeat - Observed one raw protein thawing in standing water and another thawing under water reading 80F. CDI - Food removed and preapred for cooking. Foods shall be thawed under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles, such that raw animal foods do not exceed 45F or below Foods shall be thawed under refrigeration Foods shall be thawed as part of the cooking process

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0pts - Observed flies in kitchen. Observed no fly fan at back door be aware of increasing flies and other bugs during summer months. Ensure doors remain closed.

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. -0 pts - Observed ice scoop stored in soiled holder. Ensure item is cleaned often to prevent build up.

4-501.11 Good Repair and Proper Adjustment-Equipment - C -0pts - Observed reach in unit holding foods above 45F. Unit has damaged doors and strings being used to hold things in place. Repair unit. Salad reach in unit observed with water build up. Maintain in good repair.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered wastebin needed in unisex rest room 6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Cleaning needed on toilet in unisex bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0 pts - Observed damaged dumpster lids. 5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed refuse area with food debris on floor. Higher number of flies obsesrved in area. Have area cleaned as needed.

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. 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. Ceiling: Observed dust buld up on ceiling tiles and light covers. Floors: Floor finishings are coming off of floor leaving the exposed concrete throughout the kitchen. A recoating on the floor or other permanent measures should be taken to ensure that cleaning can be done on without absorbtion of water.

Observed raw scallops over cooked chicken parmesan Repeat CDI - moved 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed nozzles of soda gun collecting residue. Repeat. Improvement from previous inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

a Observed lamb roast PIC stated that roast is seared then cooked to 130 then cooled, sliced, and reheated to 135 at time sandwich is made. CDI - Roast discarded. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed sliced lamb roast in 2 door reachin at 52 degrees, placed in reachin the night before. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed lamb roast on sheet pan in prep sink sitting in bowl of water. 3-501.13 Use approved thawing methods.

Observed one displaced strip metal on cook lin wall. Repeat. Improvement from previous inspection. 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.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed large metal pan with raw lamb and beef stored with sliced deli meat. CDI - PIC separated these. -3- REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in dish machine. CDI - PIC primed sanitizer and concentration was 150 ppm. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed residential fly spray stored on top of and near the opening of the ice machine. CDI - Residential fly spray voluntarily discarded by PIC. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled basil, black peppercorn and other spices not labeled in small plastic lidded containers. Label these with the common name of the food. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered vegetables and pasta and drinks on the floor. CDI - Vegetables and pasta covered and drinks elevated 6 inches above floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking while wearing bracelets and watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the clean drain board of the dish machine. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and glassware stored on the floor in outside storage rooms. -0- 4-904.13 Preset Tableware - C Preset tableware shall be either protected, taken away when customer seated or cleaned and sanitized before use. Observed preset tableware with eating utensils exposed and stored directly on the table. Protect these.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles of clean scoops down in storage container. Invert these so the handle is up for selection. -0-

4-501.11 Maintain equipment in good repair. Observed loose flip top handles and damaged interior prep cooler door. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in the walk in. Clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged dumpster lids and missing drain plug. Repair and replace the drain plug. 5-501.114 Ensure drain plug on dumpster, waste containers is in place. -0-

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 dust buildup on the ceiling and vent over the low boy. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and raw lamb stored above RTE foods in reach-in cooler. CDI all raw meats properly stored.

(REPEAT) 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS RTE foods in walk-in cooler that had past their 7 day holding time via date marks. CDI items discarded by staff.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

(NO POINTS DEDUCTED) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

5-202.12 Provide at least 100F water at handsinks.-Pf Hand sinks in both restrooms and kitchen were at 80-89 F. CDI- Valves under sinks were adjusted and sinks are now at 100 F

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside the ice machine. CDI- Clean and sanitized during inspection.

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, cooked ribs, and cooked lamb shank in the walk-in cooler with not date mark. CDI- Date marked during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bologneses labeled to expire on 3/22 observed on 3/24 current 41-45 degree cooler temperature only 4 days allowed. CDI discarded products. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Pisca and Pisco drinks on the drink menu at the bar containing raw eggs with no consumer advisory. CDI- Asterisk added to the menu with marker during inspection.

4-501.11 Maintain equipment in good repair. Observed torn door gasket at the front counter cooler. REPEAT. Replace damaged gasket. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a strainer with broken wires. CDI- Discarded during inspection.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Hose attached in the chemical closet with no backflow device. CDI- Plumber arrived and placed backflow device at the hose.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in poor repair. Concrete exposed and shall be sealed to provide a smooth easily cleanable surface. REPEAT. 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 dust build-up on the ceiling vents. -Observed build-up on the floor under the cook line.

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 bechemel , bologneses labeled for 5 days and 6 days at current 41-45 degree cooler temperature only 4 days allowed. CDI since still in time window for 4 days relabeled. Pizza sauce and hummus at 43 degrees 5 days old. CDI discarded products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed sandwhich prep cooler lower door gaskets split and in need of replacement. -0 points-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors throughout the kitchen covering coming up exposing bare concrete. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed romaine lettuce and spring mix cooling tightlly covered. CDI removed covers to vent items. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit near grill split and door for lower prep unit damaged.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area in need of cleaning. CDI PIC had dumpster area cleaned .

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not dispensing sanitizer. CDI - Machine was primed; now sanitizing at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several TCS foods in flip top and pizza make station held above 45F. Foods in flip top were recently restocked. CDI - Bags of ice placed on top of flip top foods to help cool; all food in pizza make station pulled to walk in cooler. pizza make station pull out from wall as vent on back could not breath.

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 Multiple containers of food labeled with expiration dates of 5-11 and 5-9. Many of these were still within 7 day date limit based on holding temperature. CDI - All discarded 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 Observed an inadequate ice bath being used to cool tomato sauce. CDI - Filled ice bath up even with the top of the tomato sauce.

General Comment 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the kitchen and dining room. Continue working with pest control service provider.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on guards of deli slicer. Clean.

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 an employee touch ready to eat spinach with bare hands. CDI - spinach was discarded.

6-301.14 Post a handwash sign at each handsink. - Hand sink at the bar needed a hand wash sign. CDI - signs were posted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer. Observed some debris in the bottom of the ice bin at the bar. CDI - slicer was taken apart to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed spinach and cut lettuce in the to of the prep unit above 45F. CDI - items were taken to the walk in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed shredded lettuce, cook chicken and cooked potatoes without a date mark. CDI - items were dated. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed squeeze bottles and containers of spices without a label.

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

Observed clean dishes taken out of the dirty side of the dish machine and sprayed off by dirty plates and utensils. Once rinsed, the containers are moved to the clean side of the drain board to dry. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed a buuild up of grime and food debris in the bottom of the beer cooler at the bar.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed produce had been put into a box in which unwashed produce had been delivered in. CDI.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed the dish machine sanitizer was 0 ppm. CDI by pushing the tube back into the container and priming.

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 hummus in the walk-in labeled as prepared on 8/12/14. When held at 41F or below this can be held for 7 days. CDI - discarded as it was on day 9.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet wiping cloths not held in sanitizer between uses.

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 a knife next to an active prep station stored between the table and the wall. CDI - removed.

2-102.11 Demonstration - C, 2-102.12 Certified Food Protection Manager - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

6-301.11 Handwashing Cleanser, Availability - PF. Soap must be available at all hand sinks or group of hand sinks. Observed soap was not available at the bar hand sink. CDI - refilled.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain food contact surfaces of equipment and utensils clean. Observed the can opener, mixer, slicer, and one of the ice machines were not clean to sight and touch CDI - all were cleaned.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot foods at 135F or greater. Observed garlic sauce and marinara sauce at 75F and 83F, respectively, in a hot holding unit by the stove. CDI- reheated on the stove.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or lower. Observed on the counter not in use were butter at 67F and heavy cream at 70F. Observed in a cold unit, mozzarella at 53F and white sauce for pizza at 47F. CDI.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed veronic sauce and cooked olive sauce in the walk-in well past 7 day hold time for date marking. The 3 containers were discarded. CDI.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. A consumer advisory for raw or undercooked foods, including a reminder and disclosure, must be provided in compliance with 3-603.11. Observed that Caesar salad was not marked on the menu as an item made with raw ingredients. According to the PIC it is made with raw egg yolks. Either use pasteurized eggs, or add to consumer advisory. Return visit required.

7-201.11 Separation-Storage - P. Poisonous and toxic materials shall be stored so they can not contaminate food. Observed the soap dispenser at the hand sink to the right of the stove was over the hot holding unit with the meatballs. CDI- the hot holding unit was pulled out so that the soap could not drip in the meatballs.

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P. Pasteurized eggs must be used in the caesar dressing if it is not going to be marked under consumer advisory.

3-501.15 Cooling Methods - PF. The facility must use proper methods to cool TCS (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. Observed marinara sauce had been cooling for approximately 3.5 hrs and was still at 57F. It was found tightly covered in a deep container in the walk-in. CDI- placed back into an ice bath too complete cooling.

3-305.12 Food Storage, Prohibited Areas - C. Food may not be stored in toilet rooms. Observed bottled juice stored in the employee bathroom.

3-304.12 In-Use Utensils, Between-Use Storage - C. Do not store utensils in room temperature water. Observed spoons held in 70F water on the cutting board across from the stove.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store single service to prevent contamination. Do not store single service containers in the bathrooms. Observed food containers stored in the employee bathroom.