HAWTHORNE`S N.Y. PIZZA & BAR

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee preparing pizza and handling phone. Employee changed gloves then proceeded to food preparation after handling phone. CDI, employee washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed prepared and cut produce stored under unwashed produce in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ham and meatball not date marked. CDI, foods voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed chicken held on TPHC but not labeled per written procedures. CDI, container labeled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sink and surface sanitizer testing greater than required range. ECOLAB contacted. Sanitizer diluted with water while on-site . CDI, EcoLab arrived during inspection to calibrate dispenser.

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in holster collecting debris

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of portioned bags of cooked penne and a pan of portioned bags of cooked fettuccine noodles both temping above 41F inside make table 3. Food employee stated these pans have been cold holding inside this unit overnight and was not recently taken out of the unit. CDI: PIC voluntarily discarded both pans of cooked pasta. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed temping above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened jug of whole milk that bored no date of open, stored inside the WIC. PIC stated this was opened yesterday. CDI: PIC created date label for milk. 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 three pre-cooked cheese calzones that were date-marked with a prep date of 12/30, stored inside make table 5. Observed container of sliced deli ham that was date-marked with a prep date of 12/31, stored inside WIC 2. CDI: PIC voluntarily discarded both above mentioned TCS food items since they had surpassed the 7-day window. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed garlic in oil mix held on TPHC at the pizza station bearing no time stamp of start time or discard time. Food employee stated that he just placed this out on room temp moments prior to start of the inspection. CDI: PIC had food employee create time stamp to indicate start time of TPHC for TCS item.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the left interior wall inside the lowboy cooler in the pizza station, damaged and exposing the material underneath the smooth surface, no longer making it easily cleanable. PIC stated he will get interior wall replaced ASAP, and has quote for replacement door in the works. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed lids of both make table 2 and make table 3 in disrepair. Replace/repair lids to ensure cold holding units are in good working order. REPEAT VIOLATION.

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 heavy dust buildup on interior ceiling inside the WIC. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few pans of different cooked pastas cold holding above 41F inside the lowboy cooler of the pasta station (see temp chart). EHS observed these were all on the left side of the unit, but ambient air temp was reading 41F. Date labels for these items showed that they were not prepared today, and PIC stated these are kept in this unit to cold hold overnight. CDI: PIC voluntarily discarded all pans of cooked pastas that were temping above 41F, and called a repairman right away to come check on the unit. All other TCS food items in this same unit were temping at or below 41F (see temp chart). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three unlabeled bottles stored at the make line. PIC stated one bottle is white wine, one bottle is olive oil, and the other bottle is vodka. Keep all working containers of food labeled for easy identification.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the left interior wall inside the lowboy cooler in the pizza station, damaged and exposing the material underneath the smooth surface, no longer making it easily cleanable. PIC stated he will get interior wall replaced ASAP. 4-501.11 Maintain equipment in good repair. Observed re-caulking needed at the prep sink by the WIC in dough room/take-out area. Re-caulk prep sink.

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 dust buildup and debris accumulation on shelves throughout the facility. Observed minor pink slime buildup on kickplate inside ice machine. Increase cleaning frequency.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed the edging on the left side of the wall of can wash fallen off, exposing absorbent material underneath. PIC stated the edging recently fell off and showed EHS where the edging was stored. Re-attach edging or replace with new edging so that surface is smooth and easily cleanable. 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 oil buildup on the ceiling tiles throughout the kitchen. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had multi-day buildup on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC took can opener to dish machine to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken broth on stove top measured 90F and stove was off. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded broth. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Marinara (3-5) and chicken dip (3-6) in walk-in cooler were held past 7 days. Ham in other walk-in cooler was from 3-6. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of pizza sauce observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. // 3-307.11 Protect food from contamination sources not specifically noted by the code. Sicilian crusts stored in bags that look like garbage bags. Get information from supplier that bags are food safe or store the crusts in another food-grade bag or container.

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. Sealed pizza boxes observed on floor in to-go area. Single-use and single-service articles must be stored off the floor.

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. Floor no longer smooth and easily cleanable in some spots in kitchen. Resurface where needed. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw shrimp stored behind lettuce and celery pans in top of sandwich cooler across from fryers. Also, raw chicken stored on shelf above cooked chicken in other sandwich cooler bottom. Store raw animal foods in the front in sandwich cooler tops to prevent cross contamination. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time label present on cheese held using TPHC. Ensure staff place start times for all TCS foods held using TPHC. CDI - PIC placed 11AM start time on pan. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Penne, ziti, sausage, cooked chicken, angel hair pasta, chicken wings, and lettuce measured 43-47F in walk-in cooler. PIC states that staff had door opened 30 minutes ago while moving food in and out of cooler. Also, 2 pans of lettuce measured 50-54F in sandwich cooler top. They were sitting on top of other pans which caused them to not be cold enough. CDI - Door to walk-in cooler kept closed and warm TCS foods were vented. Foods measured 41-43F after cooling with door closed. Lettuce from sandwich cooler was moved to other walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P TCS foods in pizza cooler were being held using TPHC. No time label was present to show when TPHC began. Ensure TCS foods held using TPHC are labeled with start time, and used or discarded within 4 hours. CDI - PIC stated items were placed in unit at 12PM so they were labeled for 12PM and to be discarded at 4PM. 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 putting seasonings/cheese on pizza with bare hands. Ready-to-eat foods must not be handled with bare hands unless the food will be heated to at least 145F. CDI - Pizza discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored directly behind lettuce in sandwich cooler top. Store the raw animal foods in the front to avoid potential cross contamination of ready-to-eat foods. CDI - Shrimp pan moved to front of sandwich cooler top. 0 pts. 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. Cooked chicken measured 93-98F at 12PM. PIC stated it began cooling at 11:15AM. At 1:15PM the cooked chicken still measured 80-83F. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. Put cooling TCS foods in walk-in cooler so they reach temperature in the required time frame. CDI - Chicken discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 49-51F at start of inspection and at end of inspection all the TCS foods measured 51-54F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods above 41F were discarded and establishment has voluntarily closed until the cooler is repaired. Contact Andrew Lee at (980)201-0602 when cooler is repaired. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of feta cheese and ricotta cheese were not labeled with open date. TCS ready-to-eat foods must be labeled with prep/open date, and used or discarded within 7 days of opening/preparation. CDI - PIC placed date labels on items. 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 Cooked chicken cooled on speed rack beside pizza oven for 2 hours after cooking and measured 80-84F. Use walk-in cooler or freezer to cool TCS foods. Do not leave out of temperature control for an extended period of time. CDI - Chicken 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans stored as clean were stacked while wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on containers stacked clean with the sticker residue touching the inside, food contact side of next container. Observed heavy residue on can opener. CDI Items returned to dish are for re wash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, cheese slices, and grilled chicken breast holding above 41F. Unknown last time items held 41F and below. CDI PIC voluntarily discarded. If cold holding issue persists on next inspection long term compliance checks or RCP may be implemented. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf observed bin of cheese that was held for time in RIC at 50F. Bin did not have time stamp. CDI PIC placed time stamp on item.

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 grout missing throughout kitchen, needs re grouting. 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 debris and build up on floors throughout kitchen, need more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed to go RIC holding ranch (made with buttermilk) holding items above 41F. Only TCS items were ranch. CDI PIC discarded all ranch and placed work order for RIC. RIC is not mandatory for operation and will not be used until repaired. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sausage dated 9/5 and bolognese date marked 9/5. CDI PIC discarded both items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink by prep sink. Leak is at handles. Repair is needed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine. - CDI - PIC replaced sanitizer bucket and primed machine. Properly concentrated chlorine sanitizer of 150ppm observed afterwards. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top unit across from stove (see temperature chart). Per PIC, items had been in unit overnight. Also observed large tub of mozzarella cheese sitting on prep surface at pizza station holding above 41F. PIC voluntarily discarded all items holding above 41F. PIC contacted refrigeration technician who arrived during inspection. Technician added Freon to unit and cleaned coils, but unit still unable to properly hold. PIC stated unit will be replaced. PIC agreed to place mozzarella cheese on TPHC. PIC completed TPHC written procedures while EHS present and labeled mozzarella with 4 hour holding period. - VR - Verification required to ensure unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed chicken thawing in WIC lacking a date mark. PIC stated chicken is cooked and frozen same day but is not dated that day; instead, items are dated the day they are pulled from the freezer and held for 7 days from that day. - CDI - Education provided. Ensure items are dated when cooked and placed in freezer as this day counts as day 1. Items must be marked when pulled from the freezer with a thaw date which counts as day 2. Items can only be held for 7 days total. PIC corrected labels. 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed two live insects in facility. Contact licensed pest control operator to treat facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth on prep surface. - CDI - PIC moved wiping cloth to sanitizer bucket.

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. - REPEAT - Observed dust and debris buildup on shelving in walk-in coolers. Clean and increase cleaning frequency to maintain clean.

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 floors in need of cleaning throughout facility with emphasis in hard to reach areas behind equipment and shelving. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone and ear buds stored near equipment and clean dishes. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee beverage stored on shelving near clean dishes and in lowboy next to food for service. - CDI - PIC discarded employee beverages.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Obesrved employee relocate trash can then proceed to handle clean equipment without washing hands. CDI, employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at hand washing sink near 3 compartment sink. CDI, soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pesto sauce cold held at 45 degrees F and chicken at 44 degrees F. CDI, foods voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pasta prepared today according to staff but had prep date of 3/24. Observed pan of chicken not date marked with correct date. CDI, pasta date marked with correct date and chicken voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stereo fuel stored over clean single-service articles on rack. CDI, fuel relocated for proper storage.

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 some spice containers and oils not labeled by common name.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce cooling in containers on ground in outdoor walk in freezer.

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

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 dust and debris accumulating on shelving at main prep station over single-service containers. Observed debris accumulating on top of dish machine in need of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P - REPEAT - Observed employee drink from personal drink with gloved hands, rinse off gloves at spray nozzle next to dish machine, and then return to prep line to resume normal duties. - CDI - Education provided on proper glove use. Employee washed hands and changed gloves. - NOTE: If issue persists at next inspection, risk control plan may be implemented. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several items stored in reach-in freezer lacking cover. - CDI - PIC covered all food items.

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. - REPEAT - Observed pasta in walk-in cooler and reach-in cooler holding above 41F (see temperature chart) dated 11/08. Pasta observed portioned into clear bags. Condensation visible on bags which indicates improper cooling. Observed two large tubs of chicken wings holding above 41F from cooling overnight. - CDI - PIC voluntarily discarded pasta and chicken wings. EHS strongly recommends allowing pasta to reach 41F before portioning into bags. Portion pasta in WIC if possible to prevent temperature from rising during prep.

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 multiple TCS items holding above 41F in walk-in cooler (see temperature chart). Ambient temperature of WIC read 47F. - CDI - Items either relocated to another cooler or discarded depending on how long they had been in WIC. Do not store TCS items in WIC until unit has been repaired and is holding at 41F or below. PIC called maintenance to come repair unit. Maintenance technician arrived before EHS left facility. Technician stated previous power issues had caused the defrost cycle to occur at the wrong time. Technician stated he corrected timing for defrost cycles and that unit should be functioning properly. Follow up visit required to ensure unit properly functioning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of degreaser lacking label. - CDI - PIC labeled degreaser.

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. - REPEAT - Observed pasta portioned into individual bags prior to reaching 41F which causes the pasta to not meet required cooling parameters. - CDI - PIC voluntarily discarded pasta. See violation #20 for cooling method recommendations. - NOTE: If cooling violations persist at next inspection, risk control plan may be implemented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints. - CDI - PIC provided all food handling employees with hair nets. All employees observed wearing hair nets.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wiping cloths used as nonfood contact surface in lowboy portion of prep unit. Wiping cloths are absorbent and therefore cannot be used as a nonfood contact surface. - CDI - PIC removed wiping cloths from bottom of lowboy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall slim jim trash can pushed in front of hand sink blocking access near dish/food prep sinks. CDI - trash can relocated. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used as dump sink in dough prep area. CDI through discussion with PIC. Do not use hand sinks for purposes other than washing hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for hand washing at hand sink near dish sink. CDI - PIC replaced batteries in soap dispenser - soap now provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves touching faucets/other unclean surfaces at 3 part sink then wipe gloved hands on towel and continue on to handle pizza dough without changing soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. REPEAT

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 can opener with significant dried buildup on/around blade area. CDI - relocated to dish area for soaking/cleaning.

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 calzones prepared previous day at 43f in WIC. CDI - discarded. A language barrier exists that prevents full clear understanding of the cooling process used for the calzones. EHS recommends using links embedded in this section to help employee with understanding of cooling process and EHS recommends PIC track/log process used with calzones to ensure they are properly cooled. 0 point deduction.

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 calzones cooling from previous day did not meet cooling parameters (see #20). Calzones may have been wrapped/sealed prior to being fully cooled prior day which prevented them from fully cooling. Use methods to ensure calzones are fully cooled to 41f before wrapping/sealing in wrap. Once calzones are wrapped, if the temperature has elevated above 41f during the wrap process, PIC may consider briefly placing into freezer to quickly chill back to 41f prior to storage in WIC. REPEAT - points reduced to half as other cooling methods observed to be in compliance.

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 some shelving in need of cleaning in back of house.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cardboard on ground around recycling dumpster used by establishment across the street. This is a shared space which is utilized by three food handling establishments with branded material from all observed present. EHS strongly recommends reaching out to other establishments and/or property manager to assist with maintaining area clean. 0 point deduction at this time.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall slim jim trash can pushed in front of hand sink blocking access near dish/food prep sinks. CDI - trash can relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle personal beverage while wearing food handler gloves and then return to food prep duties without changing soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items including tomatoes, celery and peppers stored directly above ready to eat food including washed cut produce and ham. CDI - cooler re-organized to place unclean produce on lower shelves.

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 bulk container of washed cut salad placed into WIC to cool at 52f at 11:35 am still at 51f at 12:15 pm. Cooling rate of less than 2 degrees per hour not sufficient to reach 41f within 4 hours. Lettuce divided into shallow containers and returned to walk in to chill. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed pan of cooked pork holding above 41f in pizza make table cold rail. All other items in rail and in reach in portion of cooler holding below 41f. Pork in back corner of unit which may be holding slightly higher than rest of unit. CDI- pork discarded as it had been in unit overnight. EHS recommends re-organizing rail to place a non-TCS item in the corner position.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce washed and placed into deep plastic tub sealed with lid in walk in cooler cooling at improper rate (see #20). CDI - lettuce spread into shallow pans to cool. When cooling food, use methods that allow air flow to food. Do not cool food in deep plastic tubs or cover food with lids or wraps while cooling. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee washing bulk salad and placing into clean container placed directly on top of unclean in use trash can. Do not use trash cans as prep tables - do not place food or clean equipment on trash cans.

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 clean frozen cooling wands ready for use laying directly on unclean metal storage racks in outside freezer. Once clean, protect the cooling wands from protection by storing in clean containers or wrapping with protective film while in the freezer.

4-501.11 Maintain equipment in good repair. Observed interior surface of pizza make table door metal panel missing - exposed insulation which is not smooth and cleanable. Repair. Observed shelf in outdoor cooler need repair to maintain the food at least 6 inches off of the floor.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education of PIC. Copy of procedures and flyers in English and Spanish ish left on site. 0 point deduction.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed various food items stored uncovered/unwrapped/unprotected in outdoor walk in freezer. CDI - food covered. Cover food for protection from contamination when in storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed sanitizer solution set up for dish washing in 3 compartment sink at less than 50ppm quat. CDI - solution drained and replaced with fresh solution EHS verified to be at proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food residue on blade area. Employee verified slicer not used since weekend. CDI - slicer cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken wings cooling in walk in cooler at 122f at 2:55 still at 102 at 3:45. Cooling rate of 26.6 degrees per hour not sufficient to meet 70f within 2 hours. CDI - wings spread thin and relocated to walk in freezer to quickly chill. EHS verified at 69f within an additional 20 minutes to continue to 41f within an additional 4 hours. REPEAT 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 pizza sauce made with canned tomatoes ambient cooling at 75f at 2:50 still at 75f at 4:05 for a cooling rate of 0 degrees per hour. Observed washed cut romaine placed into walk in to cool at 55f at 3:20 still at 55f at 3:50. CDI - sauce divided into shallow pans and relocated to walk in freezer to quickly chill. Lettuce divided into shallow pans and returned to walk in to chill. EHS verified temperature of both items by end of inspection cooling at rate sufficient to reach 41f within 4 hours.

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 various TCS foods including meatballs and marinara cooled from weekend use and cut lettuce from weekend use in walk in cooler, portioned dressings in prep cooler all with no date marking. CDI - items with known prep dates corrected, items with unknown dates discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings cooling at improper rate in deep pile on sheet pan (see #20). CDI - wings spread into single layer and placed into walk in freezer to quickly chill. Observed lettuce washed and placed into deep plastic tub in walk in cooler cooling at improper rate (see #20). CDI - lettuce spread into shallow pans to cool. Observed house made pizza sauce with canned tomatoes ambient cooling at improper rate (see #20) in deep plastic buckets sealed with lids. CDI - sauce divided into shallow pans and relocated to walk in freezer to quickly chill. When cooling food, use methods that allow air flow to food. Pre-chilling ambient ingredients before making pizza sauce recommended. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in kitchen especially near sink area. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottom shelf of food storage rack in outdoor walk in freezer not 6 inches off of floor. Food items stored on the rack less than 6 inches from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth buckets with sanitizer solution testing less than 50ppm quat concentration. CDI- buckets emptied and replaced with quat at proper concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lasagna, sausage, and angel air pasta not meeting cooling parameters - see temp chart. Employee stated all were cooked 30 min - 1 hr prior. CDI - Lasagna and sausage portioned and placed in freezer for rapid cooling. Angel hair pasta spread onto shallow tray for more efficient cooling.

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 date marks of 6/8 ricotta manicotti and 6/7 meat/cheese Stromboli. After questioning, employee stated Stromboli was actually supposed to be 6/17 and manicotti 6/18. CDI - Stromboli re-labeled (within 24 hours). Manicotti discarded. Observed chicken with 6/18 date mark in walk in cooler. After questioning, employee stated it was originally cooked the previous day and sliced today. CDI - Chicken originally made within 24 hours, correct date marks placed on containers.

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 sliced earlier today cooling with plastic wrap tightly covering deep containers in walk in cooler. CDI - Chicken spread onto shallow tray and placed in freezer for rapid cooling. Observed lasagna cooling in dense casserole with plastic wrap on top inside walk in. Sausage cooling as whole casing on speed rack inside walk in. Observed angel hair cooling in plastic bags stacked inside container on walk in shelf. CDI - Lasagna and sausage portioned and placed in freezer for rapid cooling. Angel hair pasta spread onto shallow tray for more efficient cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils, bottles, and tops stored in a soiled bin. Observed food particles and debris inside. CDI-PIC moved entire bin to dish machine to be wash, rinse, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and pulled pork holding above 41F in prep pizza unit; PIC stated they were held overnight. CDI - Both containers voluntarily discarded. Observed chicken, ham, sausage, pizza sauce, and meatballs holding in walk in cooler providing ambient temperature of 44F; see temp chart. PIC stated all items were held from the previous day. CDI - All items were discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Back walk in cooler providing 44F ambient temperature; unable to cold hold TCS foods at 41F. Verification required within 10 days of inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several gaskets on cold hold units throughout contain damaged gaskets. Observed damaged door along the pizza prep cooler reach in unit that needs to be smooth and easily cleanable. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s restroom without covered receptacle. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed toilet with broken toilet seat in women’s restroom. Repair/replace as needed.

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 salads that were cooling from 48 hours prior temp at 41F(see temp chart). CDI- PIc and EHS educated employee on proper cooling methods. Out of temp foods were discarded. REPEAT: Adjust violation or risk losing double points on future inspections. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility was lacking TPHC documentation for pizza buffet that's held on time. CDI- filled out TPHC paper work onsite.

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 salads in plastic containers that are in enclosed casing, located in a plastic bag while stacked on top each other reading >41F in temp. Salads were said to of been cooling from 48 hours ago. Also observed ranch sauce containers cooling while in dense amounts inside of plastic container in WIC. CDI- Out of temp salads were discarded voluntarily and ranch cups were moved to freezer after being placed in more shallow amount. REPEAT -.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pic sauce containers being in direct contact with the floor. Observed several foods in freezer units throughout not covered. Foods were uplifted and covered during the inspection. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several gaskets on cold hold units throughout contain damaged gaskets. Observed damaged door along the pizza prep cooler reach in unit that needs to be smooth and easily cleanable. PIC presented paid invoice for repairs for the gasket that are in process. 0 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility uses quat and chlorine but lacked quat test strips. VR-Will return to ensure test strips are installed in the facility. -.5 points.

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

5-501.114 Using Drain Plugs - C Observed dumpster unit missing drain plug. -.5 points.

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 ziti tightly wrapped in individual portions in walk in cooler cooling at a rate of 0F/min. CDI: Item vented and spread out for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items above 41F. CDI: Ice wands added to rapidly cool pizza sauce. All items in walk in cooler are to be used within 2 days, per PIC. All products besides pizza sauce were at or below 45F. VERIFICATION REQUIRED

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 some portioned items in prep tops from yesterday with no date marking. CDI: Items properly date marked. REPEAT VIOLATION Some improvement from previous inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ricotta cream sauce from 7/7 in walk in cooler above 41F. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ziti, salad, tomatoes, and slaw cooling while tightly covered. CDI: Items vented. All items except ziti were cooling at an appropriate rate today. EHS suggests approved cooling methods such as leaving items vented and in thin layers in the walk in over leaving them wrapped.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of sausage with the wrong date mark label. Observed a package of provolone cheese with no date mark label. CDI- PIC back dated both items. Sausage was prepped yesterday and provolone cheese was opened this morning. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored on the shelves amongst non dented cans. CDI- PIC placed can in designated area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the back kitchen area starting to rust. Suggest have painted or replaced.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food co mingled with food from the restaurant in the walk in cooler. Designate an area for employee food and drinks.

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 food employee at the handsink not using a barrier such as a paper towel to turn off the faucet. CDI- EHS asked employee to rewash hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed a ready to eat tomato sauce stored under unwashed produce in the walk in cooler. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener in the pizza prep room and the slicer near the cook line with minor food debris. CDI- PIC moved items to dishwashing area for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of meatballs dated 12/5 in the reach in unit in the pizza prep area. Observed mozzorella and rocotta cheese balls dated 12/6 in the walk in cooler near the weekend pizza prep room. Mozzorella, rocotta, and meatballs were all 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 pizza sauce in the pizza prep area with no date mark label. CDI- PIC dated sauce

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 stamp on pizza in the display case. PIC explained that pizza is discarded after 2 hours. CDI- Pizza was labeled with a start and discard time.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single service cups with the lip contact surface exposed. Explained to PIC that cups should remain in plastic sleeve to reduce contamination.

4-101.19 Nonfood-Contact Surfaces - C Observed cardboard underneath utensils used for the facility on shelving. Observed wood being used as shelving in the dry storage area with food debris and staining. Suggest using a material that is smooth and easily cleanable for shelving.

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 several base boards missing grout pieces in the floor. Observed prep sink by the dry storage area in need of being recaulked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large white container and a measuring cup being stored in the hand washing sink at the to-go station. CDI-The equipment was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an empty container of quat sanitizer at the 3-compartment sink. No active washing, rinsing, and sanitizing of equipment was occurring during the inspection. It was found that they did not have any more QUAT sanitizer in the building. CDI- An employee went out to the store and purchased more QUAT sanitizer. *Due to no active washing, rinsing and sanitizing of equipment being done at time of the inspection, zero points taken.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed product not being fully reheated before placing into the hot holding well. CDI-The chili, butter and spicy marinara were placed back onto the stove to finish reheating. Start having staff use the thermometer provided to ensure product is being fully reheated and fully cooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling with tightly fitting lids. Also observed chicken cooling in the saute prep station cooler. This is not an adequate way to properly cool product. CDI-The lids were removed from the salad containers and the chicken was placed onto a sheet pan and placed into the walk in cooler. REPEAT.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of quat sanitizer in the red sanitizer bucket. It was determined that the sanitizer at the 3-compartment sink was empty. CDI-It was refilled.

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 pizza walk in cooler shelves, and floor underneath the left shelf in the pizza walk in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet leaking at the 3-compartment sink. The manager stated they have a maintenance order in for the faucet to be replaced.

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 employee going from handling dirty dishes to clean dishes without a handwash multiple times. CDI-PIC educated on when to wash and educated employee. Employee washed hands properly and rewashed items.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over RTE items such as grilled onions, cut tomato, cheese, and sauce in walk in near dough station. Observed unwashed mushrooms over cut lettuce in walk in near dish area. Observed unwashed carrots over cooling uncovered noodles in walk in near dish area. CDI-PIC educated on correct storage order and items relocated to correct order. 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 1 container of cut lettuce in reach in and 1 large container of cut lettuce actively cooling in walk in with tightly fitting lids. CDI-PIC educated on correct cooling methods and items vented. Items met cooling parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 insect at hand sink near dough station and 1 insect at hand sink near dish machine. PIC stated that they have pest control coming 2 x a week normally Monday and Friday morning, but have not visited yet this Friday. PIC calling company for a visit. PIC stated increase pest issues since construction in front of facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling pizzas without a beard guard with a beard.

4-501.11 Maintain equipment in good repair. Observed reach in units with split gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with dry storage with debris build up. Observed sticker residue on the outside of food containers.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetable products such as peppers, tomatoes, etc., stored above the washed, ready to eat salad ingredients such as cut lettuce in the walk in cooler. Items were rearranged such that the washed products were stored above any unwashed produce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of the solution in the three compartment sink to be less than 100ppm of quaternary ammonium. Vat was emptied and refilled at the proper concentration.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility could not produce the TPHC procedure used for holding pizzas out of temperature during the lunch hours. Pizzas are held from 11:00 AM to 2:30PM. EHS printed out a new procedure template and completed it with the PIC>

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rear food storage racks in the freezer not 6 inches aboved ground. Rack should be repositioned to provide such clearance. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a markedly dented can stored amongst other dry goods. Provide a dented can/return item storage area separate from food or utensils. Item was removed and placed into the manager's office.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large amount of ice stored in the rear "to go" area handsink. Ice was removed by PIC. Ensure that employees are informed that no dumping of ice may be done in a handsink, and that handsinks can only be used for handwashing, and no other purpose.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a block of ready to eat american cheese stored directly on the racks of the reach in cooler near the frying/grill station. Item was discarded by employee. Foods may not be stored directly on these racks as they are not cleaned and sanitized. Provide plastic wrap, plates or other methods to ensure that no products are in contact with the racks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the grill area flip top, including cooked pasta dishes, pasta noodles, and a large bag of spinach at temperatures above 45F. Items had been in the cooler since at least 10 AM and some were stated to have been in the cooler for over 24 hours. These items were discarded. Observed cheeses and TCS vegetables such as leafy greens and tomatoes in the salad flip top at temperatures greater than 45F. These items were discarded. Some items that were still within acceptable cold holding ranges were moved to a working cooler. Technician was called during inspection and coolers were repaired. EHS will complete a verification visit by 9/29/17 to further verify that coolers are functioning properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing a purple degreasing chemical not labelled, labelled by PIC during 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. Observed walk in cooler walls in disrepair in areas such as the baseboard. PIC was able to show EHS plans and schedule for having the walk in repaired with new FRP. No points deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle labelled in an indecipherable manner. Ensure that the labelling is written legibly. CDI by PIC relabel.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several prep units such as the kitchen grill flip top, the salad prep cooler, and the rear area 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 baseboard and wall damage in the walk in cooler room.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at the rear dough prep area handsink. CDI by employee providing soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses and lettuce overstacked in the prep area flip top. Items were above 45F. Items had been stacked beyond the lip otf the storage container. Items were moved from the flip top section to the underneath of the unit to cool to 45F.

r3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a frozen food box containing product stored on the floor of the walk in freezer. CDI by employee placing item on a soda rack, which provides the necessary 6 inches.

4-501.11 Maintain equipment in good repair. Observed the pizza station flip top unit in disrepair on handles/doors. 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 cracked lexan pan with sharp edges/crevices on the food contact portions. CDI by PIC discard

5-205.15 Maintain a plumbing system in good repair. Observed a handsink with a slight leak CDI by PIC repair

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open at time of inspection. CDI by PIC closure.

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 baseboard damage in the walk in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0pts- Two employees were asked to locate their employee health policy and/or discuss what symptoms that would excludes them from work, however neither one could do so. CDI- Through conversation the PIC re-educated the employees. PIC was left with Spanish version of employee health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 0pts- Observed chicken wings in the flip top holding at 50F and prepped yesterday. Same batch of wings underneath flip top were at 42F. CDI- PIC voluntarily discarded the chicken at 50F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 1.5pts. Observed feta cheese container and sun dried tomatoes not date marked in the walk in. Chicken wings in flip top were without a date mark. CDI- PIC was able to back date cheese and tomatoes since it was opened yesterday. Also observed deli sliced ham frozen without date marks. CDI- PIC voluntarily discarded deli meat and chicken.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed sanitizer bottles not labeled. CDI- PIC had employees label all working containers. 7.203.11 Sanitizing solutions shall not be stored in or from containers previously containing other poisonous or toxic materials. Observed sanitizer being dispensed from a manufactured bottle labeled glass cleaner. PIC discarded the bottle. 1pt

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 0.5pts- Observed Cut tomatoes in the walk in at 47F tightly covered. CDI- PIC uncovered the item.

4-501.11 Maintain equipment in good repair. -0.pts- Observed several split gaskets throughout the facility. Noted repair or replacement on reach in prep cooler and walk in.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed the dish machine not sanitizing. Maintenance has been contacted. Facility is using all single service items until it is repaired. Verification required 6/15/2016 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer. Make sure the slicer is cleaned at least every 4 hours and before they are done using it completely for the day.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of cole slaw cooling covered with saran wrap in the prep unit. CDI - saran wrap was removed and slaw was placed in the walk in cooler to cool.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units. Clean gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed a box of raw bacon stored above ready to eat meatballs in the walk in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw Philly steak stored on top of raw bacon. Observed raw bacon stored above shell eggs in the walk in cooler. CDI - all items were placed in the correct location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pasta, lettuce, cole slaw and sausage above 45F (see temp chart) CDI - all items were sent to the walk in to cool and new product was provided at the correct temp. Cole slaw was voluntarily discarded

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pizza sauce made an hour ago cooling in the walk in cooler in a large tub with a lid. CDI - container was split into two and one was placed in the freezer, the other had an ice wand placed in it. Suggest keeping cans in the walk in cooler. Observed spinach and salad cooling in walk in #1 and #2 tightly covered. CDI - spinach was uncovered. Observed tomatoes and romaine cooling in the prep units. CDI - items were taken to the walk in cooler to cool.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed drinking cups stacked wet at the server's station.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed some cleaning needed in prep unit gaskets.

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 pasta dated 11/9 in the prep unit at the pasta station. CDI - PIC discarded the pasta.

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 garlic and oil cooling down in the prep top. CDI - mixture was placed in the walk in cooler to cool. Observed 2 containers of marinara sauce above 45F in the walk in cooler. They were made within the hour. CDI - containers were split in half and placed in the freezer to cool.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one dead roach at the bar. Keep up with pest management.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic cups at the server station stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 4 prep units. Replace gaskets.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous metal containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed in to dirty dish pit.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed containers stacked wet in ktichen area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring at area near floor drain collecting large amounts of liquid in need of removal.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with tape residue stuck to surfaces in need of removal. CDI containers pulled and tape removing process start during inspection.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed live ants in kitchen area in need of attention.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products at 45 degrees F and below; Observed pizza cold holding make table not functioning properly holding PHF products (proteins and dairy products) at 50 degrees F; CDI all PHF products placed on ice or placed into functioning unit.

(general comment) 3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed PHF products cooling while wrapped tight in large containers.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed large amounts of roaches in kitchen area and in bar area in need of immediate attention.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required; Observed customer cups stacked wet in front service area.

4-205.10 Food Equipment, Certification and Classification;4-202.11 Food-Contact Surfaces-Cleanability; Keep equipment in good repair; Observed prep sink in kitchen cracking / damaged in basin in need of repair.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors, walls and ceilings clean; Observed small amounts of debris splattered on walls in kitchen area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Properly wash, rinse and sanitize; Observed dish machine not properly sanitizing during rinse cycle; VR staff will use three compartment setup to properly wash, rinse and sanitize until repair is made.

6-501.111 Controlling Pests; keep facility free of pest; Observed fruit flies in kitchen / bar area.

6-301.14 Handwashing Signage; Provide hand washing signs at all employee hand washing sinks; Observed no hand washing sign at employee hand washing sink in kitchen area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store clean utensils and equipment; observed multi use plates stored exposed to customer contamination.

Properly wash, rinse and sanitize; Observed metal containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.

Properly use Time as a Public Health Control 3-501.19 Time as a Public Health Control; Observed calzones not time stamped during inspection; All Items properly

(general comment) Properly store chemicals; Observed all purpose cleaner stored with condiments in kitchen area in need of removal.

Keep facility free of pest; Observed german roaches in kitchen area beside ice machine in need of attention.

Keep facility free of pest; Observed numerous fruit flies around drain at bar; Observed numerous german roaches in void/gap throughout bar area where bar meets wall in need of immediate attention.

Keep all equipment in good repair; Observed plastic containers chipped/damaged in kitchen area and in use in need of replacing.