ZIO

4-501.11 Maintain equipment in good repair. -Observed slight rusting on shelves in salad lowboy cooler and on shelves in WIC. Re-paint or replace shelves.

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 of debris on shelves in WIC and shelves above salad prep cooler. Observed accumulation of debris on sides of pizza/pasta prep coolers. Increase frequency of cleaning to prevent buildup of residues.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed some dark discoloration on the wall behind pasta prep cooler and near the floor next to the pizza prep cooler. Increase frequency of cleaning walls.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed spoon handle for demi glaze submerged within the food. Ensure handles are removed from food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting boards on prep coolers with deep, discolored lines from repeated use. Replace cutting boards. 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 top edges of plastic container storing bread chipping away, creating sharp edges of plastic. Replace plastic container.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw grouper thawed in ROP (reduced oxygen packaged) environment. -CDI- PIC cut hole in grouper vacuum-sealed bag to remove it from the ROP environment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for sink and surface sanitizer used at 3-compartment sink. Obtain sink & surface test strips. -10 day verification visit required-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed garlic oil stored at room temperature (above 41F). -CDI- PIC voluntarily discarded the garlic oil and will keep the item in reach-in cooler going forward. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed bread stored in plastic bin without a cover, directly touching window to outside. Observed bread container on prep table, under shelves storing clean utensils. Protect bread from contamination by covering with lid or relocating away from window. -Observed washed tomato in prep unit, stored alongside portioned cups of salad dressings. Store washed produce in separate container to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed prep table cutting board with dark lines/grooves. PIC stated cutting board is washed/rinsed/sanitized using bleach sanitizer. Replace cutting board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored above customer food in prep unit. -CDI- Employee drink was relocated to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over cooked sausage inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling at a rate of 0F/min inside metal pans wrapped in Saran Wrap. CDI: Items were placed on sheet pan to cool. 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 throughout the kitchen 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 heavy food debris on top and sides of dish machine. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near pizza oven and dish machine. Repair.

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

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple skillets and containers soiled with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed pink chemical in an unlabeled spray bottle. CDI: PIC discarded bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of pink chemical hanging above box of bread. CDI: Item was removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vents at cook line. Clean as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with employee health sheets not including non-typhoidal salmonella. CDI: EHS provided copy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed menu sleeve coming into contact with bread in bus tub. CDI: PIC voluntarily discarded bread.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: Sanitizer bucket was replaced, line primed, new concentration is 50ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small plates, small bowls and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in salad prep unit such as blue cheese, tomatoes, beans, goat cheese and peppers above 41F. PIC stated items have been in the prep top all weekend. Dates on items were from a couple days ago. Ambient air of unit was 37F. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 shallots with a prep date of 10/22. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 sliced tomatoes cooling at a rate of 0.02F/min inside prep unit covered in Saran Wrap. Observed pasta cooling at a rate of 0F/min in containers with lids. Observed lasagna cooling in prep unit stacked tightly in a pan. CDI: Items were moved to walk in cooler, lids and Saran Wrap removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed pooling water in bottom of prep unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside reach in freezer.

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 missing ceiling tiles above prep sink and in office area. Points not escalated, improvement from last inspection

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, squeeze bottle lids, and small dishes all with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items inside walk in cooler above 41F, ambient air of unit was 48-49F. Items were voluntarily discarded, product disposition was completed, raw meats at 45F were moved to reach in freezer. PIC has called repair technician during inspection. Facility has 4 functioning prep units at serving line. PIC Jim Consol has agreed to ONLY operate out of prep units and NOT out of walk in cooler until it is repaired. PIC has agreed only cook what is needed for service that night and minimal amounts may be cooled using ice bath and reach in freezer. VERIFICATION REQUIRED. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach not labeled. CDI: item was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near dish area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility. Repair items.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three (3) uncut, heavily bruised and discoloring tomatoes in underside of salad prep top. CDI - Food employee gathered tomatoes and voluntarily disposed of them.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed broccoli in WIC stored above recently placed pastas. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of cut steak placed above cooked chicken in prep unit 2. CDI - Food employee rotated raw animal food to sit at lowest level of cold holding unit. Cooling pastas were rotated from under unwashed produce prior to end of inspection. Note: No escalation in point deduction due to some improvement from previous inspections; food is being place in/on cleaned and sanitized food contact surfaces in good condition only. Storage for separated unwashed produce appears to have been put in place for WIC. EHS advises facility to place storage order guides at points where employees may review them to prevent improper storage (doors of units, posted board, etc.) 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 one (1) mounted can opener at prep area table with dry debris on cutting surface. CDI - Food employee removed can opener from table, washed with soap and hot water, and wiped with recently calibrated sanitizer before placing at prep table.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of labeled front of house sanitizer stored above canned tomato sauce. CDI - EHS rotated bottle to lower shelving to prevent potential contamination.

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 three (3) servings of food, prepped recently (two strainers of penne, rinsed cut salad) at prep upon arrival. Pasta was rotated to WIC to cool, but salad was mixed with ice and placed at ambient temperature to cool. Minimal cooling was observed. CDI - Food employee added additional ice, date marked salad, and rotated it open to WIC. Cooling improved dramatically. Note: all equipment and facilities are now well calibrated and properly suited for cooling and cold holding. Utilize existing cold holding equipment to properly cool and cold hold TCS food. 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. Observed one (1) food employee engaged in food prep (mixing salads, handling cooked pasta) with wrist bands on at time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution from previous service below 200ppm quat. CDI-Bucket was refilled at 3 compartment sink.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to-go containers stored on shelving in kitchen with food contact surface exposed. Observed three (3) stacks of single service cups at rack adjacent to ice machine exposed. CDI- EHS inverted containers to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to noted improvement: All single service articles were elevated to prevent contamination. Cover or invert single service articles at prep areas.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one (1) employee drink bottle stored on prep table, adjacent to food items. CDI - EHS rotated bottle to lower shelving to prevent potential contamination.

6-301.14 Post a handwash sign at each handsink. Observed male restroom without hand washing signage. CDI - EHS provided handwashing sticker to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed scallions stored on top shelf of WIC, above RTE sauces. CDI - EHS rotated unwashed produce to readily available lower shelving. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed, uncut tomatoes in prep unit 1 stored in same container as opened pan of bagged mozzarella chunks. Observed washed orange and lime in prep unit two contacting racks of storage. CDI - PIC placed tomatoes in separate container, removed from mozzarella. EHS donned gloves and placed lime and orange in separate, metal to go tin. EHS provided establishment with storage guides for WIC and standing units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 three (3) TCS foods, including ,mozzarella, bagged spinach, and recently opened milk with no date marks. PIC confirmed that these were opened recently. CDI - Items were date marked accordingly. 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 five (5) TCS food items with out of date markings (08/04 gluten free pasta, 08/08 roasted garlic, shrimp butter, and mozzarella, and 08/08 ricotta cheese) CDI - PIC voluntarily disposed of food items.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed food items placed in WIC cooling at ineffective rates. WIC ambient was first observed at 46F at start of inspection. Having been closed for extended period of time, final ambient temperature of 42F was observed. Cooling items were placed on ice trays and baths to improve cooling rate. Items stored for long term cold holding storage were observed at 41F or below. A verification of will occur no later than 08/26/2023.

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 two (2) improperly labeled working containers (one bottle of hot honey labeled as ranch, one bottle of unlabeled oil). CDI - PIC relabeled bottles accordingly.

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 two boxes of single service to go boxes in storage shed directly on the ground. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to-go containers stored on shelving in kitchen with food contact surface exposed. CDI- EHS inverted containers to prevent potential contamination. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cracked lid at cardboard dumpster door. Contact waste manage company to replace damaged dumpster components.

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 minor chipping tiles throughout kitchen. Observed one (1) damaged ceiling tile above dish drying rack. Repair floors, wall, and ceilings as needed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to locate parasite destruction form for salmon that is available to be served undercooked on menu. Supplier for salmon is Inland Seafood wholesalers. Due to supply issues, facility received salmon from Cheney Brothers. Ensure that parasite destruction record is maintained for suppliers. CDI-PIC was able to receive record via supplier.

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 raw meatballs in walk-in cooler above 41F. Meatballs were recently prepped/rolled and placed into walk-in cooler. Food was tightly covered with plastic wrap. Ensure food is actively cooled to 41F or below before covering. Observed pasta in tightly sealed container above 41F in prep reach-in. Pasta was placed on ice bath after cooking but was placed portioned into containers before food reached 41F and covered. Observed red sauce on ice bath. Ice bath was not filled high enough to facilitate cooling for red sauce further towards top of container. CDI-Items were uncovered to facilitate cooling and cooling methods were discussed with PIC. Ice bath was refilled and red sauce cooling rate was above .54 degrees/min. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed veal and shrimp thawing without running water. Ensure frozen TCS foods are thawed under running water that is below 70F. CDI-PIC turned on water at 3 compartment sink where food was thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution that was below 200ppm quat. CDI-Bucket was refilled at 3 compartment sink. Use test trips to check sanitizer solution.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored on shelving in kitchen with food contact surface exposed. CDI-PIC inverted containers.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3 compartment sink before dying with paper towels. CDI-Discussed handwashing with PIC and PIC instructed employee to rewashed hands.

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 items in pasta prep reach-in above 41F. Cooler setting was turned down and ambient air temperature quickly began to drop from 44F to 38F. CDI-Some foods discarded and some food prepared today moved to walk-in cooler to quickly cool to 41F and below before returning to prep unit. Ensure that TCS dressing and sauce cups are not overfilled in salad prep unit. CDI-Overfilled items were placed into reach-in cooler.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cut watermelon in walk-in cooler without date mark. PIC knew that watermelon was cut on Monday. CDI-Melon was dated. 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 opened milk jug dated 7/26/22. CDI-Milk was voluntarily discarded.

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 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 foods recently placed back into walk-in cooler after prep during beginning of inspection. Items were still above 41F and covered tightly with lids. CDI-Items were vented to allow proper cooling.

4-501.11 Maintain equipment in good repair. Observed minor tears in gaskets of prep unit reach-in doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed leftover date marking tape residue observed on stacked food containers. CDI-PIC placed them in dishwashing area to be cleaned and sanitized. 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 raw fish which had been recently prepped, sitting out at room temperature. Food temperature was about 65F. CDI-Fish was placed back into cooler to cool back to 41F until use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . A few items in prep reach-in on cook line were not dated. These items were prepped earlier today or previous night. CDI-Discussed date marking with PIC and items were dated. Repeat. *No point deduction, did not find food to be prepared 24hr or more previous to inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken breast in walk-in unit still cooling with plastic wrap tightly covering food. CDI-Item was vented and food allowed to actively cool.

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. Dough containers are kept on bottom shelf of prep table that is exposed to food debris from food prep. 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 a few stacks of aluminum single use and to go containers with food contact surface exposed on shelving near cook line. Recommended items be inverted to avoid contamination or protected by other means.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on right dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - Observed refuse on ground around dumpster areas. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility without plans and procedures for vomiting and diarrheal clean-up. CDI- Provided guidance to facility via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed leftover date marking sticker residue on food container. Several oil/dressing ramekins with leftover food debris. CDI-PIC placed them in dishwashing area to be cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of sausage not date marked. All other sausage containers in that prep unit were dated and prepped on same day 2/16. One jug on opened milk in walk-in observed not date marked - opened yesterday. CDI-Items were labeled with correct date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few food containers observed stacked wet. 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. Dough containers are kept on bottom shelf of prep table that is exposed to food debris from food prep.

4-501.11 Maintain equipment in good repair. Torn gaskets observed on walk-in cooler door and prep reach-in door on front cook line. 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 food container and a couple silicone spatulas with breaks and broken pieces. CDI-Items were discarded.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on right dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - Observed refuse on ground around dumpster areas.

3-501.15 Cooling Methods - PF Observed meatballs on single sheet tray in walk in cooler but tightly wrapped in plastic directly after portioning. CDI-PIC removed covering to allow for quicker cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris built up in door jam on both interior and exterior of dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on trash dumpster. The dumpster was empty due to recent pick up.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed dust and build up on front of house dinning room vents spreading on to ceiling tiles.

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 empty bowl of meatballs onto sheet pan with no gloves, and stir pasta with no gloves. CDI-Stopped and explained gloves should be worn. Employee washed hands and don gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding product above 41F. Product is holding right at 42F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS WORKING PROPERLY.

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 meatballs and pasta cooling on prep counters below 135F. CDI-Meatballs placed into the walk in cooler and the pasta placed into an ice bath.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the left door of the pizza flip top cooler. Have replaced. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meatballs stored on top of bread crumbs and vegetables in the walk in cooler. CDI-The meatballs were moved to another location.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a pink cup stored in the sugar container. The cup had no handles. CDI-The cup was removed and a measuring cup with a handle was placed into the sugar. Keep the handles out of the product.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the left door of the pizza cooler. Have replaced. *The rusted shelving in the walk in cooler have been replaced. Not a repeat item, zero points taken today.

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 hoodvents, and the outside of the plastic lids and table. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet handle which is causing water to leak at the prep sink. Have repaired. REPEAT. *Good job on repairing the leaks noted on the last inspection. Zero Points taken today.

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 cleaning needed to the floors and walls behind the cookline, especially around the fryer area. Have cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the salad, pasta, saute, and pizza stations cold holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT HAS BEEN REPAIRED. ALL UNITS MUST HOLD PRODUCT AT 41F OR BELOW. REPEAT.

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 times written on the containers of chicken stock and spinach. CDI-The manager knew exactly what time they were placed out of temperature. The time stamps were written and placed onto the containers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the walk in cooler. They are no longer easily smooth and cleanable. Have replaced.

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 shelving in the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the sink at the dish machine. Have repaired.

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 buildup to the walls behind the dish machine. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of sausage and a pan of ricotta cheese holding above 41F in flip top on cook line. All other TCS foods were 41F or below inside unit. Observed pepperoni and sausage overstacked in pizza flip top holding at 43-4F. CDI: Sausage and ricotta at grill flip top were voluntarily discarded, and sausage and pepperoni at pizza station were remvoed and sent to walk in unit for rapid 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 three cured meats in walk in unit with no dates. Packaging stated "Refrigerate after Opening". CDI: PIC labelled each item with the date it was opened (06/17).

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 chicken stock and asparagus held on TPHC with no visible time stamp. CDI: Stamp created for 04:20 PM, when products were originally cooked/heated. 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 beans cooling in a deep container inside a flip top unit rated for holding, as well as two containers of sauce cooling in another flip top unit rated for holding. CDI: Beans spread out on sheet pan and sauces vented and all returned to walk in unit for rapid cooling to 41F. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled scoops on clean rack to the right of dish machine. CDI: Scoops removed and sent for proper cleaning.

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 cooked veggies and chicken stock held at room temperature on TPHC with no time label. CDI: PIC had each item labelled with the time it left temperature control (4:00 PM for stock, 4:30 PM for veggies).

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 zucchini salad cooling in a deep plastic container in walk in unit, and andouille sausage cooling in a flip top unit rated for holding. CDI: Salad spread out on sheet pan to facilitate rapid cooling to 41F and andouille sent to the walk in unit. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on rack above three compartment sink. CDI: Pans pyramid stacked.

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 water damage to door frame and bottom of wall behind dish machine. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then use bare hands to turn off faucet twice. CDI: EHS had PIC explain proper handwash procedure and employee washed properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled sanitizer stored at front of house server station. CDI: Sanitizer labelled. 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 vegetable hash cooling in a densely packed plastic container in a flip top unit rated for holding. CDI: Hash spread out on sheet pan and sent to walk in unit for rapid cooling.

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 hole in wall behind dish machine and water damage to door frame and bottom of wall behind dish machine. REPEAT.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction documentation from 2018 from US Foods fish provider. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabernet butter on top of flip top unit, packs of regular butter on a shelf, and overfilled pepperoni in pizza unit holding above 45F. CDI: Cab buttter placed on TPHC to be discarded at 6:00 PM, packets of butter were voluntarily discarded, and top portion of pepperoni was removed and sent to walk in unit to facilitate rapid cooling. EHS recommended placing butters on TPHC as a permanent measure and provided PIC with TPHC procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled green chemical on rack near office. CDI: Chemical discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled container of salt on shelf near ovens. CDI: Labelled as salt.

4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic containers on shelving above three compartment sink. CDI: Damaged utensils discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep gouges, making them no longer smooth or easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in warewashing are in need of cleaning to remove greasy residue. 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 hole in wall behind dish machine and water damage to door frame and bottom of wall behind dish machine.

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 two containers of heavy cream with no date and a container of goat cheese dated for 05/31. CDI: Goat cheese voluntarily discarded and heavy cream was labelled with date of opening (06/06). REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of glass cleaner at front server station. CDI: Labelled as glass cleaner. 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 spinach and rigatoni brought to kitchen for portioning above 45F and cooling in covered plastic containers. CDI: Products were vented to facilitate rapid cooling. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty plastic bin on clean dish rack.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed employee meal stored on shelving in walk in above food for restaurant. CDI: Meal relocated to bottom shelf of walk in away from food for restaurant.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed several pans in the flip top unit in contact with RTE food. CDI- PIC removed containers and voluntarily discarded the RTE food that was in contact with the containers. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed large tubs of bread stored near the back office area uncovered on a rack.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed a large container of tomato sauce at 55F in the walk in at 4:20 PM. At 5:00 PM the sauce was still at 55F. At this rate no cooling occurred. CDI- PIC was able to reduce the container size and use ice in the product to quickly cool. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Also observed meat balls at 53F in the walk in at 4:20 PM. At 5:00 PM the meat balls were still at 53F. At this rate no cooling occurred. CDI-PIC voluntarily discarded the meat balls.

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 milk not date marked and according to the PIC the item was opened yesterday. Also observed sauce dated for 12/30/17. According to the PIC facility is date marking food with the preparation date. CDI- Both items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two sanitizer bottles not labeled and being used as sanitizer. CDI- PIC labeled the bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tomato sauce and meat balls not meet proper cooling parameters. CDI- The sauce was reduced in size and ice was added to cool the product. The meat balls were voluntarily discarded by the PIC. NOTE: EHS provided facility with a cooling parameter/method poster to help educated food employees.

6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT- Observed back screen door in need of repair do to large gaps in the screen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed several single-use items stored on the floor of the outside storage container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and groves. Points not escalated since this is a low risk dynamic violation. Owner stated new cutting boards were purchased since last inspection.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed tile near the back dish machine area and back door in need of repair do to detachment and holding water.

6-303.11 Intensity-Lighting - C- Observed outside storage container without light. Provide at least 10 foot candles of light in this area since it is used for paper good and equipment storage.

2-401.11 Eating, Drinking, or Using Tobacco - Observed an employee eating in the kitchen at the start of the inspection.

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 facility using TPHC however did not have written procedures or clearly marked begin and end times for lettuce, chicken stock, and milk. CDI- Items were clearly marked for four hours by using the correct start and end times for the items. EHS also helped facility fill out a TPHC procedure form.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf- Observed powder in hard to reach areas. PIC stated it is pesticide powder. EHS could not find any powder container of pesticide on the facilities premise. EHS did observe non-approved liquid pesticide in the dry storage. CDI- Facility was informed of this rule and facility would either discontinue the use or provide EHS with proper documentation on the product.

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 cous cous (50F), cooked potatoes (57F), and noodles (58F) all cooling and covered. The noodles were in a large container. CDI- All items were uncovered and the noodles were split into two containers to quickly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back screen door in need of repair do to large gaps in the screen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and groves.

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 hard to reach areas in need of cleaning do to food debris and grease build up. Hard to reach areas are located underneath and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored on a rack above a food prep surface. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed unprotected lights above the dish pit.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P- Observed a container of food that had white and green growth on it. CDI- PIC voluntarily discarded the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed milk (57F), beans (51F), meat sauce (67F), butter (51F), and spinach (67F) all above 45F. CDI- PIC voluntarily discarded all items. NOTE: In 2019 all TCS foods must be cold held at 41F or below. If not a violation of this rule will occur.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed feta cheese in the walk in not date marked. According to the PIC the item was opened yesterday. CDI- The PIC was able to back date the item. 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 diced ham dated for 6/20/17. CDI- PIC voluntarily discarded the item.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several flies throughout the facility. Contact a certified pest management company to address the issue.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several waiters cutting bread with bracelets on their wrist.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and groves.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens bathroom and the back handsink. PIC was provided a handwashing sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back hand sink. CDI- PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a filtered water spout connected to the handsink. Through conversation PIC stated the spout is used for pizza dough prep. CDI- PIC was informed handsink should only be used for handwshing. 0pts

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P 0pts- Observed raw fish being stored over RTE food items. CDI- PIC moved fish to the bottom of the cooler and the RTE food to another cooler.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P 1.5pts- Observed meatballs and sauce, in a large pot, at 55F and cooked yesterday. CDI- PIC voluntarily discarded the item.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 0pts- Observed no consumer advisory on specials insert menu. CDI- PIC discarded all printed inserts that did not have consumer advisory. CDI- PIC re-printed consumer advisory on inserts during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 0pts- Observed a large pot of meatballs and sauce at 55F and cooked yesterday. PIC was informed on affective ways to properly cool foods. CDI- PIC voluntarily discarded the product. Also, observed cheese at 48F in the flip top unit. PIC stated the item was just placed in flip top. Ensure items are at 45F or below before they are put into the flip top. CDI- PIC moved cheese to walk in.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several flies throughout the facility. Contact a certified pest management company to fix issue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use items being stored on the floor of outside storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 1pt- Observed several racks throughout the facility and walk in cooler soiled with dust and food debris. Also, observed grease build up on equipment on the cook line. Clean items as often as needed to reduce or prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT 0pt- Observed lids opened on dumpster during the inspection.

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. .5pts- Observed floors in need of cleaning in hard to reach areas inbetween equipment. Observed heat/ac vents with dust build up that needs to be cleaned. Also, observed some missing ceiling tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned slotted spoons and tongs with food debris still present on the food contact surface hanging over the 3-comp sink. CDI - PIC cleaned again, but if they cannot be effectively cleaned, replace them. -3- REPEAT

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed tracking powder made of 100% boric acid. Use those approve for food service. CDI - PIC voluntarily discarded item. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving with clean plates and equipment in direct contact. Move these, clean the shelving and then clean the items. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster used for cardboard. Keep doors closed. -0-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs to the far right of the dish machine. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the basin of the handsink. Use only for handwashing. CDI -PIC cleaned and sanitized the sink. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letters of parasite destruction for Catch of the Day fish that may be cooked to order. These items are not listed on the regular menu, but posted on menu board adjacent to the bar. Provide letters from supplier. VR required no later than 07/01/2016. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned utensils hanging above the 3-comp sink basins with food debris still present. CDI - PIC moved these the soiled drain board for cleaning. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the cooked to order Catch of the Day. The listing for these is done on a menu board beside bar, but no advisory is available for these items. Consider a method of notifying the consumer, such as writing on the menu board, adding the info to the menu insert or table tents stating these items are cooked to order AND consuming raw or undercooked items may cause illness, as currently stated on the printed menu consumer advisory. VR required no later than 07/01/2016. -.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 tightly snapped lid on cooling meatballs in large pan in outside walk in cooling at 90F. PIC could not determine the actual time the product starting cooling (at or below 135F). CDI - PIC voluntarily reheated to 165F and began cooling time again. The product was placed on a sheet pan for thinner portion for cooling. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes and other RTE foods on walk in shelf to the left and right under dripping condenser fan at the rear of the outside walk in. CDI - PIC separated products from the drip. 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 can dented around the top seam stored on the shelf above other canned goods. CDI - PIC moved to office area for return credit. -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 ice scoop with handle directly contacting ice. Keep handle up so that selecting the handle does not cause contact with the ice. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving throughout, on the lid of the bar ice chest, behind the soda nozzles on the backsplash panels and on the blade and cover of cooling fan. Clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup on the wall behind the dish washer. Clean. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all relevant areas of the kitchen. Observed lights blown over the shelving near the dish machine. Replace these bulbs. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deep portions of feta cheese and bleu cheese cold holding in flip top at 46-48F. CDI - POC instructed employee to split portions in half and monitor temperature of product. -0-

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 containers of spice over salad prep unit. CDI - Employee labeled with the common name of the items. -1- REPEAT

4-502.11(A) Maintain utensils in good repair. Observed pitted ladles hanging ovver 3-comp sink. CDI - PIC moved to dish room and instructed dishwasher to rewash to verify the buildup is not food and then discard those with rust present. -1-

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 buildup on ceiling and vents throughout facility. Clean. -0- 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent tiles.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without label. CDI - PIC instructed to label all working containers used for sanitizers. -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 risotto cooling in walk in, tightly covered with plastic wrap at 64F. CDI - PIC vented container to facilitate cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dressings in salad station without labels. Label these with the common name of the item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats congregating around beer tap drains in the bar. Maintain drain lines and flush periodically with water to move the fermenting alcohol products down the line. Observed gnats also congregating around yeast bread stored at room temperature under a prep table. Keep product covered. -1-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped bread stored under prep table. Cover and keep protected from gnats. Observed several containers of cold cooked foods in the walk in without coverings. Cover these items after they are cooled. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed napkins stored under sink drain in the bar area. Move these items away from the drain line. -.5-

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth and easily cleanable. Observed shelving throughout dish room that is visibly pitted and rusting in some spots. Either resurface or replace pitted rusty shelving. -0-

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

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 heavily stained ceiling tiles over the cook line. Clean these. Observed buildup on the wall behind the dish machine. Clean. -.5- 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 ceiling tiles outside grid. PIC state there was a maintenance project taking place up there, but the project is complete. Reseat tiles inside the grid.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all areas of the facility. Observed neon light bulbs out over the cook line and over the dry storage area. Replace these bulbs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris present stored with clean dishes. CDI - PIC rewashed items. -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered cooked lasagna in outside walk in cooler at 109F respectively. Item was prepped at beginning of inspection. Keep pan vented to help cool quickly. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop inside ice in bar area. CDI - scoop handle placed in upward position.-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 clean utensils stored in container with debris present in the bottom. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels stored in wooden bin in women's restroom under wooden bin with bleach and other chemicals. CDI - PIC switched position of the bins. -.5-

4-501.11 Maintain equipment in good repair. Observed cracked bus tub used for storing gouda. Replace. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor near dishwasher with two heavily damaged tiles. Repair. -.5-

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Pan of vegetables stored nested in direct contact of cooked asparagus stored in the pan under it. CDI- Head chef corrected storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on one tea urn nozzle, dried debris and residue plates/ bowls in prep area, dried debris on slicer stored as clean, and rust/ mold on interior ice shield in large ice bin. CDI- all cleaned; removed for cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of oil and dry mix/ seasoning in use at cook line not labeled per rule. CDI- verbal correction to label all.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service to go containers throughout facility and in storage shelter behind facility not protected during storage. CDI- verbal correction; discussed with owner Jim Consul.

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 . Large plastic bin used to store bread is damaged; can opener blade is peeling. CDI- verbal correction to replace/ repair all. 4-501.11 Maintain equipment in good repair. Sneeze shield at handwashing sink is damaged. Repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights at side prep area next to office not shielded. Provide shields or shatter resistant bulbs. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Dust build up on HVAC vents above prep, cook, and utensil washing areas. Cleaning is needed.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine in use, not sanitizing. Bucket near empty. New bucket hooked up and primed. Began sanitizing properly.

.7-201.11 Store toxic materials to avoid contamination. -P: Observed windex stored on tabletop with clean utensils. CDI- moved windex.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interiors of coolers at bar in need of cleaning. Surfaces of equipment in facility with greasy build-up, ie dish machine.

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

.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 dead insects, cleaning needed in floors of bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Found employee iced water in covered cup on middle shelf with pastas below. CDI- moved drink and discarded.

.2-301.14 Wash hands after activities that contaminate them.-P: Observed employee on phone on outside of building, re-enter building, and return to work without washing hands. CDI- directed to wash and discussion.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed ice scoop with sticker residue still attached. CDI- return to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple items above 45 F in pizza cooler and salad cooler. Refer to temperature chart. CDI- service calls made. Foods dated previous days discarded. Foods prepared same day moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests.: Observed live German roaches in facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found salmon on floor of walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist bands and unapproved rings.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet cloths on surfaces in kitchen upon entry.

.4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler severely rusting. Service refrigeration units and monitor to ensure foods are held at required temperatures. Two coolers with many foods above 45 F. Ambient air temp of salad cooler 49 F.

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 food debris on floors.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs over salad cooler missing or not shatterproof. Bulbs not shielded.6-303.11 Intensity-Lighting - C: Replace all non-functioning light bulbs with shielded or shatterproof bulbs.

3-402.11 Parasite Destruction - P: Obtain and keep on file for MCHD a parasite destruction letter of documentation that salmon is farm-raised and fed approved feed. Facility did not produce either documentation. Salmopn as a cook to order menu item shall be discontinued until proper documentation produced. Salmon must be cooked to 145 F for fifteen seconds throughout all parts of the food.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines clean. Observed build-up on interior of ice machine.;

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark potentially hazardous foods with date of preparation. Observed soups, sauces not date marked. CDI- marked.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of food that has exceeded the maximum holding time. Found soup dated eight days previous. Found sauce with date of 5-17 on label. CDI- out dated foods discarded.

7-102.11 Common Name-Working Containers - PF: Properly and accurately label working containers of chemicals. Found several spray bottles unlabeled as to contents.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Utensils shall be in good repair. Found two juicers with paint peeling. CDI- discarded utensils. Observed shelves in walk-in cooler to be significantly rusting.

6-303.11 Intensity-Lighting - C: Observed some light bulds missing in several ceiling panels. Replace as needed.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a cerified food protection manager from an accredited program. Observed PIC with no accredited training.

2-401.11 Eating, Drinking, or Using Tobacco - C: Store employee beverages so accidental contamination of utensils, food, or equipment can occur. Observed employee drink on shelf with and over glassware, china ware. Observed cigarettes and lighter on same shelf.

2-301.14 When to Wash - P: Employees shall wash hands when coming into kitchen from the outside, and after engaging in activity that contaminates hands. Observed employees going in and out of back door and re-entering without washing hands before returning to work. Employee cleaned eyeglasses without washing hands afterward. CDI- direction to wash hands. Discussion with PIC.

7-102.11 Common Name-Working Containers - PF: Properly label containers of chemicals as to contents. Found degreaser bottle unlabeled. Same violation as last inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Cover pitchers of water and tea when stored in dining room, exposed to customers. Observed pitchers on table in center of one of the dining areas.

6-501.12 Cleaning, Frequency and Restrictions - C: clean floors, walls at a frequency sufficient to prevent buildup of soil. Observed build-up on walls where equipment is attached, conduits, etc. Better cleaning behind and under equipment needed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Provide degignated areas for employees to store food, and personal items. Observed employee phone, cigarettes, lighter on same shelf as glassware.

7-102.11 Common Name-Working Containers - PF: Clearly label all containers of toxic chemicals and sanitizers. Observed some sanitizer bottles not labeled. Degreaser bottle not clearly marked. CDI- marked.7-201.11 Separation-Storage - P: store toxic chemicals where accidental contamination of food or equipment cannot occur. Observed degreaser stored on shelf with food service equipment.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C: Promptly remove dead insects from facility. Observed dead German roaches in bar area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Cover foods in storage. Observed chicken breasts uncovered in walk-in cooler. CDI- covered.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C: Provide protection for plates stored in dining room. Observed plates stacked right-side up in dining area with no protection from customers or premises contamination.4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils to air dry before stacking as clean. Observed cups at drink station stacked wet.

4-101.19 Nonfood-Contact Surfaces - C: Surfaces exposed to splash of food soiling shall be constructed of smooth easily cleanable material. Observed dish racks in poor condition; peeling and not smooth. Replace with new.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors, walls and ceilings with frequency sufficient to keep them clean. Observed deep cleaning needed under and behind equipment. Areas of walls in need of cleaning.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed some holes in walls. Observed base tile detaching under ice bin at bar area. Reattach to eliminate harborage areas for insects.

6-303.11 Intensity-Lighting - C: More lighting needed at salad prep cooler. Observed two out of three lights out. Observed light bulb out at hood. Replace non functional light bulbs.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. PIC observed to not have accredited training. Obtain by January 2014.

3-402.12 Records, Creation, and Retention: Provide date mussels are last sold or discarded on each shellfish tag retained. Observed mussel tags retained but not appropriately marked.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Food contact surfaces shall be clean to sight and touch. Observed one clean plate with dried residue attached. Sent back to cleaning process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark reqady-to-eat TCS foods with date of preparation or when packages are opened. Observe dopened heavy cream not date marked. Cooked pasta not date marked. Chicken broth in walk-in cooler not marked. CDI- marked with previous days date as that was when foods were prepped.

3-203.11 Molluscan Shellfish, Original Container: Keep live molluscan shellfish in original container until sold or discarded. Upon emptying of container, mark tag with date last porduct was sold or discarded. Observed mussels in cooler out of original container.