BRIXX WOOD FIRED PIZZA

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 roasted garlic and oil holding above 70F after more than two hours of cooling during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Garlic and oil voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on dressings being held on time during inspection. CDI - PIC voluntarily discarded all dressings. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed garlic and oil cooling while in a deep pan in WIC. Garlic/oil did not meet proper cooling parameters. Observed cooked chicken wings and pimento cheese cooling while in deep, covered plastic containers. CDI - Garlic and oil voluntarily discarded. REHS recommended utilizing a more shallow pan, and placing the foods in the RIF to hasten cooling. Pimento cheese and chicken wings uncovered. Cooling hastened. Repeat. 1 pt. Risk Control Plan implemented during inspection. See general comments for additional information. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling customer foods without donning proper hair restraint during inspection. Ensure employee don proper hair restraints while preparing customer foods. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken cut at 9:30am holding at 46F at 2:30pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara holding below 135F during inspection. See temperature chart. CDI - PIC verified sauce had been reheated within an hour of REHS discovery. Sauce reheated to 165F and placed back into steamwell. Repeat. 1.5 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items throughout kitchen holding above 41F during inspection. See temperature chart. Cooked chicken in sautee prep overstocked. Dressings in WIC had been held outside of temperature control by front of house staff during lunch rush before being placed back in WIC. REHS recommended utilizing TPHC for these items. CDI - Chicken moved to RIF to rapidly cool. All other items voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 canned artichokes being cooled in WIC while in covered, stacked containers. Artichoke hearts were holding at 42F with 10 minutes left in cooling window. Observed cut cooked chicken cooling while in a deep, covered container in WIC. Chicken had missed cooling window. CDI - Artichokes unstacked and uncovered. Chicken voluntarily discarded. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. Repeat. 1 pt.

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 2 containers of tomato soup above 70F, item has been cooling since 11am. CDI: Items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 tomato soup cooling in metal containers inside walk in cooler, items were not stirred. CDI: PIC and EHS discussed cooling methods. 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 .

6-404.11 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 2 dented cans on shelving with cans for facility use. CDI: Items were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed food employee prepping raw sausage on top of prep sink right beside precooked chicken thawing. CDI: Sausage was relocated. 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 salad greens cold holding above 41F in above head salad cooler. Ambient air of unit was 41. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding Parmesan cheese on TPHC. PIC was unable to locate procedures. CDI: Procedure sheet was filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 roasted garlic and sliced tomatoes cooling at a rate of 0.02F/min in container tightly wrapped in Saran Wrap inside walk in cooler. CDI: Saran Wrap was vented. 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 chicken thawing in prep sink not submerged in water. CDI: PIC placed items in bus tub to submerge it.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetable stored above cooked shrimp. CDI- Shrimp removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 noodles cooling at a rate of .1 in the walk in cooler. CDI- Noodle containers unstacked and laid out. Noodles cooled faster. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in spray bottle. CDI- Re-made to proper concentration.

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 noodles stacked and packaged while cooling. CDI- Unstacked and laid out. 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 flies in kitchen area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

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 low reach in and walk in cooler shelves in need ofc leaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of shredded Gouda cheese, Gorgonzola and feta cheese being held in prep flip top cooler above 41F. See temp chart. CDI: PIC placed items in RIC to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed gasket peeling off door of pizza prep reach in cooler and loose handle on walk in cooler. Re-attach or replace gasket and tighten door handle for walk in cooler.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed onions with organic growth being stored in a container on shelf in dry storage room. CDI: PIC voluntarily discarded onions.

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: 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 . Observed one container of sausage crumbles being stored in prep flip top cooler missing a date mark. CDI: PIC stated sausage was prepared yesterday and date marked item.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several packages of chicken thawing fully submerged in water in prep sink with no running water. CDI: PIC placed packages of chicken in a bus tub so that chicken was fully submerged under cold running water.

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 working containers of seasoning, water and oil being held on prep shelf not labeled. CDI: PIC labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects in and around container of onions in dry storage room. PIC voluntarily discarded onions due to organic growth on several onions. Contact pest control service provider if problem persists.

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 one dented can of pasta sauce being held on can rack amongst non dented cans. CDI: PIC segregated dented can from non dented cans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed most food items being stored in both flip top and reach in portions of prep cooler being held above 41F. See temp chart. PIC voluntarily discarded items that were held over 4 hours and moved items that were placed in cooler less than 4 hours prior to WIC to rapidly cool. PIC also submitted a service request to have cooler evaluated. VERIFICATION REQUIRED within 3 days to ensure prep cooler is holding foods at 41F or below. REPEAT

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 shredded Parmesan cheese being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: Staff marked cheese with time of expiration. REPEAT. Points not escalated due to multiple violations on previous inspection.

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

4-202.11 Multiuse 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 silicone spatula with deep cracks and chips hanging from clean utensil storage rack. CDI: PIC voluntarily discarded spatula.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: EHS demonstrated to employee to use a paper towel as a barrier to turn off faucet and prevent recontaminating hands. Employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher being stored in hand sink next to WIC. CDI: Pitcher was removed from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several containers of various TCS food items being held in pizza prep top cooler above 41F. PIC stated power was accidentally disconnected from cooler this morning and was off for a period of time. However, PIC took temperatures of food items 2 hours ago and all items were 41F or below at that time. CDI: PIC placed all items on emergency TPHC.

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: 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 . Observed a container of spinach dip being held in prep flip top cooler missing a date mark. CDI: PIC checked container it was portioned from in WIC and date marked container as it was prepared yesterday.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for tomato sauce that facility is holding on TPHC. CDI: EHS provided a copy which was completed onsite. 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 tomato sauce being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked tomato sauce with time.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed box of unwashed pineapples and a box of unwashed peppers being stored on top shelf in WIC above ready to eat food items. CDI: PIC re-arranged items to proper storage order.

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: 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 . Observed 4 plastic containers of corn and black bean salsa tightly covered in plastic wrap cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed corn and black bean salsa from plastic containers and placed in a shallow metal pan uncovered in WIC to allow greater air flow and rapidly cool.

4-202.11 Multiuse 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 one silicone spatula with a large deep crack being stored on clean storage rack. CDI: PIC discarded spatula.

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 soil build up on green wire shelf in WIC. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt being stored on dry storage shelf amongst food items and employee purse being stored on bags of flour in dry storage area. CDI: PIC removed items and placed in designated area. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink with no lid or straw observed on dining room table while employees were preparing herbs on the table. Do not store employee drinks where food is being prepared. Store in a separate location. REPEAT

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 Manager using bare hand to handle 1 small piece of arugula and move it back into container. Do not handle ready-to-eat foods with bare hands unless the food will be heated to a minimum of 145F. CDI - Top pieces of arugula 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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Employees were observed preparing herbs on dining room table and laying them directly on the table. Food shall only contact properly cleaned and sanitized surfaces. Do not use dining room tables for food preparation. CDI - PIC educated and employees put down cutting board to continue preparing herbs.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pompadoro sauce was being reheated in warmer. Sauce measured 100F after reheating for 1.5 hours. Marinara sauce also reheating in warmer at 120F in warmer and began reheating 1.5 hours ago. TCS foods that are commercially processed must be reheated to at least 135F within 2 hours, prior to hot holding. CDI - Sauces moved to stove top and reached above 135F in less than 20 minutes. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch in ice bath measured 50F. Arugula in ice bath measured 62F. Portioned chicken wings in reach-in cooler measured 50F. TCS foods in cold holding shall measure 41F or less. Items placed on temporary TPHC and will be discarded by end of lunch. Reduced to half credit due to improvement/different circumstances from last inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 2 pans of cooked shrimp were prepared on 5-9 and 1 pan of arrabbiata was prepared on 5-4. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or opening commercial package, with day 1 being the date of prep/opening. CDI - Items discarded by kitchen manager. 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime machine more frequently. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. Contact company to replace missing drain plug. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purses stored on top of box of onions and on top of box of marinara sauce cans. Store employee personal items in a separate location where the items can’t potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

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 employee drinks stored on prep surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after proceeding to food preparation. CDI, employee rewashed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed multiple deep covered containers of cooked chicken and shrimp cooling in walk in cooler. Initial cooling temperature of cooked shrimp cooling at 11:21 am at 58 degrees F. 2nd cooling temperature measured 55 degrees F and cooling rate calculation indicated method not effective to meet cooling parameters. CDI, shrimp transferred to shallow uncovered sheet pan to rapidly cool. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler maintaining TCS foods between 42-45 degrees F . Ambient air temperature of walk in cooler measured 44 degrees F. PIC contacted day and night refrigeration and they are scheduled to arrive within hour. RTE / TCS foods such as cheeses, cut Tomatoe and pepperoni with date of preparation of 4 days or longer voluntarily discarded. Visit needed to ensure calibration of walk in cooler to ensure WIC is maintaining all TCS foods at 41 degrees F and below. Observed chicken over stacked in prep cooler over 41 degrees F from previous day. Observed pizza sauce and cheese sauce cold held on right side prep refrigerator above 41 degrees F. CDI, foods voluntarily discarded. Facility has had multiple repeat violations of cold holding and Risk Control Plan to be requested due to noncompliance. Risk Control Plan procedures emailed to facility and to follow up on RCP. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple containers of cooked chicken and shrimp cooling in deep covered containers. Initial cooling temperature of cooked shrimp was cooling at 11:21 am at 58 degrees F. 2nd cooling temperature measured 55 degrees F and cooling rate calculation indicated method not effective to meet cooling parameters. CDI, shrimp transferred to shallow uncovered sheet pan to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of oil and spices not labeled at prep line.

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of walk in cooler at 44 degrees F. Day and Night refrigeration arrived during inspection and found coil to be froze and currently on site for repair. Follow up needed to ensure walk in cooler maintaining TCS foods at 41 degrees F and below.

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 employee drink stored over supplies at prep area.

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 hand washing and proceed to handle clean single-service disposable towels. CDI, employee rehashed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink resume accumulating on bottom left corner of internal plastic baffle of ice machine. Clean.

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 pizza toppings and pre-prepared pizza on rack. Observed arugula and pizza sauce not held in temperature control and on line. CDI, sauce and arugula relocated to shallow pan to rapidly cool. Pizza voluntarily discarded. TPHC discussed as option if they wished to hold items out of temperature control then TPHC procedures must be prepared in advance and maintained on site and followed. Repeat. Risk Control Plan to be requested if cold holding out of compliance next 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 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 whipped ricotta cheese with date of preparation of 11/28. CDI, cheese 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 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 deep containers of pasta recently prepared and cooling in covered packages. CDI, pasta relocated to shallow sheet pans to rapidly cool. Improvement made since previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies near back door, in kitchen and ware washing area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans wet stacked. 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 large container of single-service jugs stored on ground in rear storage shed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - observed dish machine Dish Plate simulator thermometer not functioning. Vr to ensure calibrated thermometer to test dish machine provided.

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 food debris on shelving throughout and particles inside reach in prep refrigerators.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed several dumpster doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed several dumpsters missing drain plug.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed food debris (green peppers) in handsink nearest WIC. Do not discard food or drink in hand sinks. - CDI - PIC cleaned hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed dead fly in container of meatballs that were hot holding. - CDI - PIC voluntarily discarded container of meatballs.

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 chicken wings cooling in beer walk-in cooler temp 51F at 1:28PM. Per PIC, wings were cooked and placed in WIC around 8:30AM. PIC placed bagged ice on top of sheet trays of wings. Wings temped 49F at 2:08PM. - CDI - PIC reheated chicken wings to above 165F (see temperature chart) and restarted the cooling process.

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 . - REPEAT - Observed spring mix holding above 41F in salad box (see temperature chart). EHS recommends only storing spring mix in salad box during peak times and storing spring mix in walk in cooler during non-peak times. Also observed multiple TCS items holding above 41F in right side of salad flip top unit (see temperature chart). PIC voluntarily discarded TCS items in flip top unit. EHS recommends temporarily holding TCS items on time in salad flip top unit until it can be repaired. EHS recommends permanently holding spring mix on time. TPHC form provided to PIC. - VR - Verification required within 3 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - REPEAT - Observed cooked pasta cooling in walk-in cooler in portioned, tightly sealed bags. Also observed caramelized onions, pizza sauce, and Thai chicken cooling in WIC in tightly covered containers. Items should be open or loosely covered during cooling. - CDI - PIC uncovered all items cooling in WIC.

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 multiple spice containers and squeeze bottles unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies throughout kitchen. Increase cleaning frequency as needed to maintain facility free of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed shrimp stored on floor of WIC. - CDI - PIC moved shrimp from floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat for prepared sanitizer buckets. - CDI - PIC emptied and refilled sanitizer buckets with properly concentrated sanitizer (200ppm quat). 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed two sanitizer buckets stored on floor. - CDI - PIC moved sanitizer buckets from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several stacks of dishes stacked wet. Also observed employee drying dishes with hand towel. Allow dishes to air dry prior to stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed pink mold on ice machine baffle. Clean and maintain clean.

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 cooked pasta temp 70F at 3:10pm in walk in cooler. Per PIC, pasta had been cooked around 9:15am. Therefore, pasta did not meet required cooling parameters. - CDI - PIC voluntarily discarded 4 containers of pasta cooked this morning.

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 spring mix holding above 41F in salad box (see temperature chart). EHS recommends only storing spring mix in salad box during peak times and storing spring mix in walk in cooler during non-peak times. - CDI - EHS discussed placement of spring mix with PIC. PIC moved spring mix to walk in cooler to rapidly cool. EHS also discussed using TPHC for salad box with PIC. TPHC procedure form left with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked pasta cooling in walk in cooler in portioned, tightly sealed bags. Items should be open or loosely covered during cooling. - CDI - PIC voluntarily discarded pasta.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several stacks of dishes stacked wet. Also observed employee drying dishes with hand towel. Allow dishes to air dry prior to stacking.

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 . - REPEAT - Observed food debris on meat deli slicer. PIC stated it had been used an hour and a half ago and cleaned after. - CDI - PIC had employee clean and sanitize deli slicer. Ensure all parts of the deli slicer are cleaned each time and no food debris remains on it. - NOTE: EHS elected to reduce point deduction due to significant improvement noted in food contact surface cleanliness.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of dishes stacked wet. Allow dishes to air dry prior to stacking.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed wet cloths in handwash sink near walk in cooler. - CDI - PIC removed cloths.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple stacks of clean dishes with whole stickers or sticker residue. Also observed visible food debris on tongs, cheese grater, scoop, and knife stored clean. CDI - PIC moved dishes to 3 compartment sink. - VR - Verification required within 10 days. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - PIC stated in use utensils (such as tongs and the like used to handle food) and bowls used to toss salad are only cleaned once at the end of the day. CDI - EHS educated PIC on proper cleaning frequency for these items. PIC stated they will increase cleaning frequency to at least every 4 hours.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed crumbled gorgonzola cheese not meet cooling parameters after being placed in walk in cooler after prep. Cheese was at 44F initially at 11:15am and still at 44F at 12:10pm. Item was placed in walk in cooler at 11:05am. CDI - EHS allowed PIC to uncover item and place in smaller containers to cool cheese at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Observed cooked onions and peppers, pizza sauce, shrimp, various styles of chicken, roasted broccoli, and sausage not holding at 41F or below in bottom of pizza prep cooler across from stove (see temperature chart). All items dated from previous days. - CDI - PIC voluntarily discarded all items. PIC has called to request maintenance of the cooler. Do not store any TCS items in cooler until it has been fixed. Cooler can be used for non-TCS foods. - VR - Verification required within 3 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT - Observed container of chicken with no date mark and another container of chicken with 3 stickers all showing different prep and discard dates (all of which were past the discard date). CDI - PIC voluntarily discarded both containers of chicken. - VR - Verification required within 10 days.

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 and sausage cooling at ambient temperature on cooling racks in kitchen and cheese cooling tightly covered in walk in cooler. CDI - Rack of chicken and sausage had been cooling for 30 minutes so EHS allowed PIC to move rack to walk in cooler immediately. Covered containers of cheese were uncovered and stirred. - VR - Verification required within 10 days.

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 multiple spice containers unlabeled. CDI - PIC labeled all spices.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed 3 tongs stored on rim of trash can used to store wood for oven, knife stored between top lids of deli prep top, and spatula stored between hot holding equipment and prep table. - CDI - PIC moved all utensils to 3 compartment sink. EHS educated PIC on proper locations to store in-use utensils.

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 buildup on large, white containers used to store dry goods (such as flour). Increase cleaning frequency to prevent buildup.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Facility PIC unable to demonstrate knowledge by having no violations of Priority items during this inspection, being a certified food protection manager, and responding correctly to specific questions related to the operation of the food establishment (14, 17, and 8). CDI-PIC provided and discussed the list of 17 questions discussed in 2-102.11 Demonstration of knowledge.

2-102.12 (A) Certified Food Protection Manager PIC present during inspection has not completed an accredited course to become a certified food protection manager. The facility’s only current certified food protection manager was not present during inspection. A certified food protection manager from an accredited program shall be present during operation hours.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees PIC unaware of the new “Big 6” reportable illnesses (the addition of Salmonella (nontyphoidal)) which is listed on their employee health policy poster. CDI-PIC emailed the updated food employee reporting agreement form. Please review the Big 6, included on the employee health poster, reporting agreement form and reportable symptoms with all employees and implement at facility. ES recommends all employees review and complete the reporting agreement form and maintain at facility for employee and inspector access.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without a written clean-up plan for responding to vomiting and diarrheal events. CDI-ES discussed and emailed PIC with a written vomit and diarrhea clean-up plan and information poster. Please review with all staff members and implement into facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch cooked chicken wings with his barehands. Observed same food employee place customer pizza onto plate with his bare hands. CDI-PIC voluntarily discarded all products.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil build up within ice machine bin and enclosed components. Observed soil build up within drink nozzles. Increase cleaning frequency to avoid build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a heavily soiled mounted can opener. PIC stated can opener will be replaced with a new can opener if they cannot properly clean and sanitize the existing can opener and holder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix and arugula used for garnishing cold holding on prep unit in deep portions above 41F. CDI-PIC moved items to WIC to quickly cool to 41F or below. ES and PIC discussed options of maintaining products at 41F or below or using Time as Public Health Control for the two food items.

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 multiple containers of cooked spaghetti pasta and penne pasta in prep unit and walk-in cooler without date mark labels. Per food employee, all items were cooked and cooled on 10/05/2021. Verification visit no later than 10/08 to verify the date marking system for pastas have been improved to meet requirements. ES observed all other TCS food items properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta in walk-in cooler cooling in deep portions and containers stacked on top of one another. Per food employee, the items are cooked then immediately placed in WIC to cool. CDI-With assistance from ES, PIC elected to place pasta in ice baths and divided up portions of cooked pastas to allow the products to quickly cool. ES observed cooked pasta cold holding throughout facility at proper cold holding temperatures. Facility does not have a walk-in cooler and only has one reach-in freezer. ES educated and demonstrated on proper cooling parameters and methods. ES provided PIC with cooling posters to assist in training.

4-204.115 Warewashing Machines, Temperature Measuring Devices Facility without testing method for high-temperature dish machine. Purchase a temperature measuring to measure the surface temperature of sanitizing food contact surfaces. Recommended testing methods include temperature labels or maximum registering thermometer/plate. Speak with your dish machine service provided for available testing options. *New Requirement*

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpsters with side doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one outside dumpster with missing drain plug. Observed a second outside dumpster with a damaged drain plug. Replace missing and damaged drain plugs.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinse out a coffee cup in the handsink. CDI-explained to PIC that handsinks are only allowed for handwashing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of sauces and oil were lacking labels. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handle of WIC to have buildup on it. Observed doors and handles of reach in coolers on front line to contain buildup.

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 milk in bar area that had been opened more than 24 hours not date marked. CDI-milk was dated for the day that it was opened.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of oil and working containers of sugar that were not labeled. CDI-labels were placed onto the containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cutting sausages with a watch on. CDI-PIC informed of the watch and instructed employee to remove his gloves and watch and then wash his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Scoop soiled with heavy food debris. CDI- Brought to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods overstacked in flip top. Holding above 41F (see chart)..CDI- Discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Minor fly presence in facility. Monitor.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Employee was cutting pizza with bare hands. CDI- Discarded.

Romaine lettuce chopped at 10:10 and at 2:15 was recorded at 47F (see chart). Failed to cool. CDI- Discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P

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 Romaine lettuce cooled improperly in large metal pans with lid on. Portion and keep open.

4-501.11 Maintain equipment in good repair. Observed gasket damaged in reach in cooler.

4-602.13 Nonfood Contact Surfaces - C Crevices of gaskets in need of cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in reach in unit recorded above 41F (see chart). CDI- Cooled down. PIC found that ice had built up in unit and facility will try and defrost. Facility will not use until repaired and holding 41F (see chart). VR.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. One reach in unit has no thermometer. CDI- Provided.

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

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 enter work, wash hands and use same washed hands to touch sink knobs. CDI- Education was given to the employee and hands were re-washed. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink pitcher being stored in the bar hand sink. CDI- PIC removed item from bar hand sink. - 1 point.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples being stored over washed lettuce in walk in cooler. CDI- foods were rearranged prior to the end of the inspection. -1;5 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored near grill station, observed old soiled buildup along the can opener blade, observed utensils being stored in soiled containers near clean dish storage. Also observed ice machine with pink mold buildup along the interior. CDI- Soiled dishes were placed in dish pit and ice machine was wiped. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Grilled chicken wings, roasted broccoli and chicken breast were cooling on speed rack out at ambient air temperature. Observed containers of lettuce cooling inside of dense containers with plastic covering. CDI- PIC placed cooling items back in walk in cooler and placed cooling tomatoes on speed rack inside of walk in cooler for better cooling methods. REPEAT - 1 point .General Comment this violation has been mentioned on the past several inspections Strongly recommend facility being placed on a risk control plan for cooling methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean buildup along the interior of the cold hold units, exterior of the grill station, remove buildup from mixer equipment, remove oil from floor located near dry ingredient storage. 0 points. General Notes: Refrain from storing tcs foods such as milk in bar coolers unless bar cooler can hold at 41 degrees and below.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed several foods throughout refrigeration uncovered including ice bin in dinning area. Observed PIC Insert thermometer into food without sanitizing it first. Also observed bottom of salad bowl and handle of utensil tong in direct contact with lettuce. CDI- informed pic on importance of sanitizing thermometer prior to inserting it into food. Foods were covered and utensils were removed from being stored in direct contact with food items. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large container of lettuce in 1 door reach in unit, sliced tomatoes in flip top unit, milk in 1 door reach in unit in bar area and sour cream in ice bath were cold holding >41 degrees. CDI- Some of these foods were discarded and other foods were cooled aggressively(see temp grid above). REPEAT. Ensure that facility implement better cold holding or risk being placed on a risk control plan. Ambient air of 2 door reach in along make line was reading 45-47 degrees. Will do a VR to check compliance of this issue. -1.5 points. No escalation of points due to overall better compliance with this violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced tomatoes, goat cheese, pulled chicken, sausage and several other foods were said to be stored in cold hold units since last night without dates. CDI- PIC labeled all foods during the inspection. This is a REPEAT item. Better date mark food products moving forward. 3 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 Packaged mozzarella cheese was cooling in dense container with little air flow circulation in walk in cooler. Large containers of lettuce were cooling stacked on top of each other with lids still on in walk in cooler. REPEAT - CDI- Lettuce was moved to more shallow containers and cooled aggressively along with mozzarella cheese. Work on cooling methods or risk being placed on risk control plan for violation. - 1 point.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of house made sauces and oil were lacking labels. Flour was also observed not labeled. REPEAT - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth that were soiled and stored on prep surfaces throughout. 0 points.

4-501.12 Cutting Surfaces - C Replace cutting boards with deep cuts and heavily stained. All cutting boards shall be smooth and easily cleanable. 0 points. General Comment: Several risk factors were repeated during the inspection. Facility shall closely evaluate inspection report and ensure that same critical violations are addressed.

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 Food employee was using gloved hands to place dirty dishes by dish machine, removed gloves and donned new gloves for food prep without handwashing occurring in between. CDI- employee was educated and hands were washed. 0 points

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 Food employee touched garlic bread toast with bare hands before being serviced to a customer. CDI bread was discarded and gloves were used moving forward. -1.5 points

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Several utensils and plates that were stored as cleaned were soiled. Observed soiled knife stored as cleaned din knife case, also observed tongs that were cleaned stored in a soiled bowl. CDI all soiled items were moved to dish machine area for cleaning. -1.5 points.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Meatballs and marinara were below 165 degrees when checked after being reheated. CDI- foods were placed back on the stove top and adequately reheated to at least 165 degrees. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken soup and meatballs were hot holding below 135 degrees. This was due to the hot hold unit not being properly adjusted to be able to hold foods at 135 degrees. CDI- foods were reheated to 165 -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Mozzarella cheese, housemade sauce and pulled chicken were all cold holding above 45 degrees. These foods were in this unit overnight. CDI- foods were voluntarily discarded by PIC REPEAT -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods such as sliced tomatoes, goat cheese, house made sauce, lettuce, chicken and other items were lacking date marks and were stored in cold hold unit overnight. Also observed inconsistent date marking with labels. Cooked shrimp had a 9/12 discard date on the food item. Today is 9/13. Shrimp was cooked the day before. CDI- shrimp date mark was adjusted to be accurate and all foods that were lacking dates were dated during the inspection. CDI-1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Grilled chicken wings were cooling on a speed rack at room temperature, a dense container of lettuce was cooling in 1 door reach in unit. CDI- foods were separated into small containers and placed in walk in cooler for adequate cooling methods. -0.5 points

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of house made sauces and oil were lacking labels. 0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several foods throughout refrigeration and prep surfaces were bieng stored without a cover. CDI- foods were covered during the inspection. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior and exterior of equipment, remove oil spills from floor and grill station. -0 points. General Note:Facility needs to work on better food handling and temperature control. Cooling methods also needs improvement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE cut lettuce that has been washed. CDI - PIC educated employees about storage order. Storage order reversed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed freshly dispensed sanitizer at 0 ppm quat concentration. CDI - PIC repaired dispenser during the inspection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream in table top ice bath at 63F. Observed TCS foods in first prep unit nearest the kitchen entrance with foods cold holding at 45-51F in the top and bottom sections of the cooler. CDI - PIC placed food in cold holding as they were freshly refilled. PIC contacted repair tech for repair. VR no later than 02/09/2018. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during service without air curtain or screen. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one plastic spatula with handle touching food in the flip top. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glasses stored on the floor in the dry storage. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed top missing on wall mounted cup dispensers. CDI - PIC put aluminum foil over these units. REPEAT -.5-

5-205.15 Maintain a plumbing system in good repair. Observed out of service signs on one urinal in men's restroom and one out of service toilet in women's restroom. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on all dumpsters and lid open on one. -0-

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 on food employee wash hands and dry them with wiping cloth that was not clean. CDI - Hands rewashed and paper towels from dispenser used for drying hands. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one plastic pan of angel hair pasta cooling with a tight lid in place. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep, such as picking greens and portioning cheese taking place in the dining room while wearing watches and no hair restraints. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls over the dish machine drain board. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed no cover on the top of all mounted cup dispensers. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink to the left at the kitchen entrance. -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled squeeze bottle of chemical on top of the beer cooler. CDI - PIC labeled during the inspection. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open at the beginning of the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans in the dish area. Separate these and allow them to air dry. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gaskets of the reach in and walk in coolers. Clean these areas. -.5-

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 unlabeled TCS foods in the flip top. CDI - PIC had employee date mark these items with the date mark from the large stock in the walk in cooler. -1.5-

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 tight wrapping on cooling hummus and black bean paste. CDI - PIC vented the paste and spread the hummus in thin portion, uncovered and returned to walk in to cool. -.5-

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 squeeze bottles of dressings and olive oil in the flip top. Label these with the common name of the food. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed outer parts of stacked metal pans heavy soiled and damaged. Either deep clean or replace. -0-

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 bare hand contact of cheese in top of pizza prep unit. CDI- instruction provided; procedure changed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one red bucket at 0 ppm. CDI- remade

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetable stock not hot held at 135 F. CDI- placed on TPHC

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking of TCS foods in top of prep units.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked TCS foods in cooling in prep uint and at room temperature. CDI- temporary TPHC

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 working containers of foods unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight debris on non-food contact surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer stored as clean with visible food debris. Observed salad spinner and other unused equipment soiled. CDI- Items to be cleaned. Any items not used currently must still be maintained clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - '0 pts - Spinach dip read 118F. CDI- Item reheated.

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 not properly dated. CDI- Items dated. Thoroughly discussed with establishment the need of date marking all TCS/PHF food product (including prep units) if maintained in establishment for more than 24 hours. 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 - Some items dated incorrectly. CDI- Correctly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed on some of the shelving for plates, gaskets, and exterior of reach in doors.

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. - Repeat - Floors throughout kitchen are in need of repair. PIC is aware and states floors will be changed. Walls: Cleaning needed on walls at dish machine area. Observed mold build up on walls and behind caulking.

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 wash hands for less than 10 seconds total. CDI- Employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them.-P - Observed several employees close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employees educated by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee obtain water for use in kitchen from hand sink. Discontinue this practice. Hand sinks are considered a soiled surface and should not be used for any other reason other than hand washing. CDI- Employee properly educated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Two containers of pasta were not dated. Thoroughly discussed with establishment the need of date marking all TCS/PHF food product (including prep units) if maintained in establishment for more than 24 hours. CDI- Pasta was dated.

4-901.11 Equipment and Utensils, Air-Drying Required - C - 0pts - Observed a stack of pans in need of air drying. Assess air drying procedures.

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. - 0 pts - Floors throughout kitchen are in need of repair. PIC is aware and states floors will be changed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed employee place RTE celery on cooked pizza with bare hands. CDI- Pizzas were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Several TCS foods stored in small make top next to grill and salad make top are reading 45-58F. Currently establishment is keeping lids off the units during the lunch and dinner rush and storing all foods in plastic containers. 3Recommend using different containers that allow the food to remain cold for longer periods of time especially when lids are removed. CDI- Foods placed in unit within 4 hours were placed back in cooler any food items that remained on the line over night were discarded. Do place any food items in unit until repaired.

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 - Several pans of portioned chicken, fresh mozzarella cheese, portioned cheese, pans of pasta, and sausage stored in walk in cooler were stored in deep pans and/or tightly covered. CDI- All items prepared today placed on sheet pans to rapidly cool.

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. - 0pts - Ice scoop handle stored in direct contact with ice.

4-501.11 Maintain equipment in good repair. - 0 pts - Assess make top units where some foods are out of temperature compliance. // Assess shelving in reach ins and dry storage for chipping and rusting.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Repeat - Walls: Cleaning needed in warewashing room under and behind dish machine. Remove old caulk and replace. Floors: Cleaning needed throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- 0 pts - Employee beverage stored in beverage area next to tea dispenser and above reach in. CDI- PIC moved beverage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - Broccoli soup was reheated to 149F. CDi- Soup was heated to 166F. Ensure that thermometers are being used to verify final cook and reheat temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Portioned chicken, bbq chicken, quinoa, and cheeses were not dated. CDI- PIC dated all items.

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 - 0 pts - Portioned chicken tightly covered in walk in cooler. CDI- Chicken was loosely covered.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- 0 pts - Cleaning needed on walls throughout warewashing area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed in the walk in cooler several prep pans of cooked chicken (portioned) not dated. CDI - dated during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled, working container of spice.

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 handles on utensils touching ready to eat lettuce. Also observed a few bar utensils stored in a container of lukewarm water. CDI - all corrected during inspection.

4-501.11 Maintain equipment in good repair. Observed a small damaged area inside the microwave.

5-205.15 Maintain a plumbing system in good repair.-P Observed a handsink not tightly secured to the wall.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed in the dish washing area (black mold-like buildup on wall and baseboard of floor). Also observed general cleaning needed in drink serving area (floor around soda dispenser).

2-401.11 Eating, Drinking, or Using Tobacco - C. Drinks must be handled and consumed in a manner to prevent contamination from the premises. Observed an employee water bottle sitting on a food prep surface. CDI - discarded.

6-501.111 Controlling Pests - PF. Maintain the premises free of pests. Observed a few flies in the facility in the dry storage area.

3-304.14 Wiping Cloths, Use Limitation - C. Store wet wiping cloths in sanitizer between uses. Observed wet wiping cloths on multiple prep surfaces when the inspection began.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Maintain good equipment and repair of all equipment. Observed the hot water handle on one side of the 3 compartment sink was broken. Facility called a plumber for repair. The facility dish machine and other side of the sink were working for processing utensils.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C. Maintain garbage receptacles in good repair. Observed the lids caved in on the dumpster.

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed PIC state barternder staff still using bare hands to add garnishes to drinks. CDI- instruction provided ; PIC stated they will stop immediately any bare hand contact

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed two soiled tongs stored as clean and a soiled soada gun nozzle at bar.CDI- removed to clean

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked chicken incorrectly date marked by one day but not out of date. CDI- date corrected; instruction provided