OLIVE GARDEN #1682

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris on the interior surface of the microwave door. Clean as needed.

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 a spray bottle of cooking oil with no label on the cookline. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration of 0 ppm in all sanitizing buckets. Observed two damp wiping cloths stored on the prep surface.

4-501.11 Maintain equipment in good repair. Observed expo RIC out of order and not in use. Observed a RIF on the prep line out of order. Repair as needed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed one (1) piece of multi use equipment (sausage slice) not yet used today and stored clean per conversation PIC with minor food debris left on the blades. CDI- PIC moved item to dish machine area to be properly cleaned prior to next use; employee cleaned slicer at manual prewash and passed slicer through machine twice to properly clean. EHS observed item cleaned properly to sight and touch. 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 .

3-302.12 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) working containers holding ingredients (spice blends, sugar) without any labels. CDI- PIC identified container contents and labels were attached to containers.

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) employee engaged in food prep (stocking coolers, placing reheated food, etc.) while wearing a watch. CDI - At PIC direction, employee removed watch, washed hands, and returned to food prep.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed one (1) water well holding in use utensils (ice cream, scoop, etc.) with no running water. CDI - Faucet at water well was turned on to properly flush particulate. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) bin of utensils in water at hotwell at temperature of 76F. Water level within hotwell was observed as low. CDI - Employees added additional water and turned on hotwell; utensils were observed holding at 136F prior to end of inspection.

4-501.11 Maintain equipment in good repair. Observed minor leak from underside of dish machine. Excess water was flushing into sloped drain. Observed one (1) RIC at server station inoperative, being used to hold only non TCS foods (sliced lemons.) Repair or replace damaged equipment as needed.

6-301.14 Post a handwash sign at each handsink. Observed handsink at kitchen entrance with no handwashing signage. No other handsink or handwashing violations at time of inspection. CDI - PIC provided handwashing sign replacement prior to end of inspection. EHS provided handwashing stickers.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed thawing raw ground beef stored above one (1) tray of steak tips at WIC speedrack. CDI - Food employee rotated raw animal foods to prevent potential contamination prior to the end of inspection. EHS provided WIC storage order sticker. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) TCS food portions (broccoli and grilled chicken strips) held at heat lamp hot counter at temperatures below 135F. CDI - PIC voluntarily disposed of out of temperature TCS foods. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a ramekin cup being used to scoop spices in one (1) dry spice container. CDI - PIC delegated removal of ramekin from spice bin. EHS advises use of reusable utensil with handle. REPEAT.

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 three (3) stacks of single service articles (fry baskets and cardboard boats) stored with exposed food contact surfaces at cook line shelves and tables. CDI - EHS inverted single service articles to prevent potential contamination.

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 two (2) flattened cardboard boxes utilized as storage surfaces beneath packaged juices in walk in freezer. Utilize non absorbent materials (foil, plastic sheeting) or trays to catch food or beverage drippings.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) male restroom toilet marked as out of order. Per conversation with PIC, plumber had been contacted to repair toilet.

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 excess, unmopped or squeegeed water pooling throughout establishment kitchen. Clean and dry floors to prevent moisture and/or wet soils accumulation.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 54 degree milk in the bar cooler. Ambient temperature was also 54. Milk was voluntarily discarded. Managers have agreed to not use the unit for TCS foods until it is repaired.

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 preparing food while wearing a bracelet.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a ramekin cup being used to scoop spices.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken cook line unit that is now used for storage. Several equipment gaskets have been replaced throughout the facility.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Multiple Raw Shrimp mixed in with raw chicken tenders in Sauté Station 1 CH Drawers. PIC stated shrimp must’ve fallen from drawer above into chicken drawer. *CDI - PIC voluntarily discarded container of chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - 3 Wet stacked Metal containers stored clean on shelf under back prep table. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized then stated they will pyramid stack items to be air dried properly. NOTE: EHS observed improvement with pyramid stacking in place on shelf above 3 comp sink upon arrival and observed CDI, due to this and low severity points deducted remain the same.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets throughout kitchen tearing and in need of being replaced. PIC stated gaskets have been ordered and is now just waiting for gasket arrival and installment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observation: EHS noted that the PIC could not provide a written vomiting a diarrheal plan during the inspection. CDI: PIC was able to print the written plan and provide it to EHS before the end of the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed wet stacking of metal pans above the 3-compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observation: EHS noted that the reach-in freezer is in need of cleaning. There was food build-up on the shelving and on the bottom of the unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed chicken sliver not yet used today and stored clean per PIC with minor food debris left on the blades. CDI- PIC moved item to dish machine area to be properly cleaned prior to next use. EHS observed item cleaned properly to sight and touch. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - EHS observed to containers of meatballs covered and at 48F. PIC stated items were cooled from last night however no log was provided of cooling and all employees questioned stated items were left in cooler over night. CDI- PIC voluntarily discarded the item. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed one bag of lettuce at 47F and one half in half at 45F. CDI- PIC voluntarily discarded the item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- EHS observed 8 pans of different types of pastas without a date mark. During the inspection PIC agreed no date marking was on the pans and all foods were prepared from yesterday. CDI- PIC was able to properly date mark the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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- EHS observed two medium sized pans of meatballs at 48F covered. PIC stated items were cooled overnight with no documentation of being cooled to 41F. Employees stated items were left in cooler overnight. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of clean metal pans stacked together and still wet. CDI- PIC had employee separate all wet stacked food contact surfaces.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dishmachine unable to reach 160F during inspection. *CDI - PIC to clean out spray nozzles, after spray nozzles were cleaned the dishmachine was able to reach 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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 - Sauces on TPHC without service tag listing the start time of when the food product was placed on the line, Which is against written procedures. *CDI - PIC and chef verified start time, then created and posted the service tag indicating start time.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed several employees wash hands for less than 10 secs. CDI- PIC was made aware of the violation and PIC had employees re wash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed 12 cases of cut lettuce received above 41F. CDI- PIC had an employee check all items and send boxes back to provider. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed plastic containers, veg dicer, and robocube blade stored clean according to PIC with food debris left on them. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets used to sanitize thermometer below 200 ppm quat. CDI- PIC changed sanitizer to be 200-400 ppm quat. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor pink residue build up on the ice shoot. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese sauce, motza cheese, shrimp and scallops above 41F. CDI- PIC placed cheese sauce in an ice bath and it quickly cooled. PIC attempted to cool shrimp and scallops however did not meet cooling parameter in cold hold drawers and PIC voluntarily discarded the items. PIC voluntarily discarded the motza cheese. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - 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 frozen pasteurized juice thawing at 78F water, observed calamari setting up to be thawed in strainer where water would not submerge the product and observed ROP salmon thawing in WIC without being removed from the ROP environment. CDI- PIC corrected all thawing methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees preparing TCS foods with long beard hair without a proper cover. CDI- PIC provided a proper cover.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT - Observed inside of equipment cold and hot plate boxes in need of cleaning due to food residue and dirt debris. Observed food residue and dirt build up in reach in equipment.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in hard to reach areas in need of cleaning. Hard to reach areas are underneath and behind equipment. Clean as frequently as required to ensure build up prevented and reduced.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed one veggie slicer stored clean with minor food debris left on the blade. EHS observed a couple meal pans with residue left on them. EHS observed one employee use the thin probe thermometer for the first time of the day without sanitizing prior to use. Prior to correction employee checked one RTE item and then cleaned thin probe thermometer to finish temperature checking foods. CDI- Employee using the thin probe thermometer corrected practice on own without directive from PIC or EHS. PIC had employee take vegetable dicer blade and metal pans to dish machine to be properly cleaned. NOTE: EHS does note an improvement with cleanliness of food contact surfaces however still a repeat. If the violation is noted on the next inspection permit action may occur and a RCP may be requested to be implemented. Point deduction has been moved to half point deduction for improvements noted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed a couple employees wearing watches or bracelets on the wrist while preparing foods. CDI- Prior to EHS conversation with PIC staff had removed items and washed prior to handling foods.

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 hood system, WIC shelving observed shelving under conveyor pizza oven with grease and food debris, and some cooking equipment with build up of grease and food residue. **REPEAT**

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door and lids open while dumpster not in use.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed food employee pick up tray off the ground, dispose of gloves and put on new gloves going back to food prep without a handwash in between. CDI: EHS educated employee on washing hands before donning gloves. Employee re-washed hands. -REPEAT- **POINTS NOT ESCALATED DUE TO SIGNIFICANT IMPROVEMENT WITH HANDWASHING. ALL OTHER EMPLOYEES PROPERLY FOLLOWED HANDWASHING PROCEDURES. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by trash can. -CDI- PIC moved trash can. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed artichoke dip, sliced tomatoes, and small shell pasta in WIC below 41F without any coverings. -CDI- PIC covered containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean in cold plate area with food residue. Observed other plates, bowls and tomato slicer stored as clean with some food residue. -CDI- PIC moved dirty dishes to dish pit. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with clean plates and bowls in dishpit area. Also observed wet stacking with metal and plastic containers in clean dish storage area. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed several cold holding drawers with handles broken and torn gaskets. **REPEAT** **POINTS NOT ESCALATED DUE TO PIC STATING THAT NEW EQUIPMENT JUST ARRIVED AND WILL BE REPLACED SOON. like for like. -0-

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 hood system, WIC shelving and some cooking equipment with build up of grease and food residue. **REPEAT** -0.5-

2-301.12 Cleaning Procedure (P) Observed multiple employees wash hands and recontaminate hands by turning off faucet with bare hands. CDI-PIC stopped employees and demonstrated correct handwashing procedures, and employees rewashed hands without recontaminating. 2-301.14 When to Wash (P) Observed employee texting on personal cell phone, put on gloves and begin food prep. CDI-EHS told PIC what was observed. PIC educated employee on when to wash and change gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rear hand sink used to store towels and a pitcher. PIC removed items, but when revisited, more items were placed in hand sink. CDI-PIC discussed the need to maintain hand sinks for intended use with employee.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed, pre-sliced mushrooms stored over RTE, washed cabbage. CDI-PIC moved unwashed produce below RTE foods.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed mechanical dish machine in use with a max temp less than 160F. PIC ran thermometer through the dishwasher three times before necessary temp was achieved. CDI-PIC continued to run dishwasher until thermometer read 162F. EHS discussed future management oversight strategies with PIC. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a stack of stainless steel food storage containers, stored as clean, with visible food remaining on interior. Saran wrap from previous use was also still attached. CDI-PIC moved items to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside front ice machine. CDI-PIC began cleaning machine and removed buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 8 large to-go salads in WIC at 46F at 3:06PM. PIC stated items had been prepared at 11AM. Cooling was not completed within 4hr window. CDI-PIC voluntarily discarded all salads.

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 togo, cooked pasta meals in cold holding at 46F. Meals had been prepared Monday and Tuesday. There was no thermometer present in reachin. Observed creamy mushroom sauce in ice well at 43-45F and spinach in same well at 62. CDI-PIC voluntarily discarded the spinach and put the creamy mushroom sauce in an ice bath inside the WIF to quickly cool. PIC voluntarily discarded meals that were above 41F because he could not state when food had gone out of temp. The reachin unit was adjusted and when checked ~35 minutes later, the ambient temperature was 40F.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed missing records from cook-chill cooling log, as required by HACCP plan. PIC stated they would retrain employees complete specialized process. CDI-Record training was provided. Recent records were correct.

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 sliced tomatoes prepared today that were tightly covered, in deep pans. CDI-PIC removed cover to facilitate quick cooling.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in reachin cooler used to hold togo foods. CDI-PIC provided thermometer for interior of reachin.

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 shakers containing spices and salt without any labels. CDI-Employee attached accurate labels to all working containers in prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees portioning soups, preparing large salad bowls, and breadsticks with no hair restraint. EHS discussed that hair restraints were required when any food prep is being completed.

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 handles in direct contact with lasagna and peppers on prep line. CDI-Utensils were removed and moved to dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above 3 comp sink. CDI-PIC moved items to dish pit to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed cooler that was not functioning. PIC stated the fan needed to be replaced and was on back order.

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 inside salad station cooler and grease buildup on the exterior of cooking equipment and on exterior of equipment vents. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a to-go box containing employee's personal wings that were partially eaten on shelving with items for service. Employee phone was on prep table, beside sink. Employee purse was observed on counter used to package to-go orders. Designate a place for all employee items to prevent contamination.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee drop plastic containers out of the dish machine, onto the floor, pick them up and replace them on soiled side of dish machine. Prior to returning to clean utensil handling employee did not wash hands. CDI- Education was provided and EHS observed proper hand washing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in sanitizer at 100 ppm quat. CDI- PIC provided sanitizer at 400 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -repeat- Observed several stacks of metal pans stored together and wet.

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. - REPAT- Observed one box of throw away aluminum trays stored on the floor while employees prep to go orders. CDI- Item moved off flor. NOTE: Point deduction did not occur since item is low risk and improved from last inspection however if the violation occurs again during the next inspection point deduction will increase.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed multiple food handlers wash hands and turn handles of faucet without paper towel barrier. CDI: EHS provided education and had handlers rewash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler not wash hands prior to donning gloves to wash strawberries. CDI: EHS stopped food handler and had them remove gloves and wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed box of strawberries stored above RTE foods and washed produce. CDI- PIC relocated unwashed produce to be with other unwashed produce and correct storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler leave cook line go to WIC, then WIC for produce touching both doors, and return to cook line with bag of mozzarella and use same gloves to portion out cheese. CDI: EHS stopped food handler, provided education on glove use and had him wash hands. 1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple foods in reach ins and prep units cold holding greater than 41 degrees. CDI: PIC placed foods in freezer to cool. -0-

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 lettuce, cooked pasta, and pesto without date marking. CDI- PIC voluntarily discarded items or labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue liquid at mop station without label. CDI: PIC labeled container. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods under water for a period of time that does not allow animal food above 41.0. Pf Observed calamari thawing under water with a temperature above 41.0. CDI: PIC directed food handler to place in cooling. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the facility. -REPEAT--1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of Taylor farms bagged lettuce stored directly on the floor near prep area. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed wet utensils hung to dry above cut vegetables on prep table. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing a bracelet or watch on the wrist. Food prep observed were in to go containers -REPEAT- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several food handlers with long hair and/or beards without a proper head cover. Also observed employee preparing clean sliver ware with no head cover. -REPEAT- -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plates stored together and wet. -REPEAT- -.5- NOTE: Improvement noted from last inspection so point deduction remained the same. However if violation is noted again point deduction will increase.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use items and single-service articles including spoons and soup bowels stored outside in shed structure directly on the floor. -0-

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 disposable glove tied to knob used at cook line under stove. Observed cardboard used to absorb water pooling at the bottom of prep unit. Observed cardboard used in WIC to absorb moisture under produce. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed computers on cook line, cooking equipment, and bar area non food contact surfaces with food residue. Observed pasta, food residue, and build-up in reaching at cook line. Observed food debris in units not being used. Clean items as often as needed to prevent and reduce the build up. -REPEAT--1-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed chicken dicer, several metal pans, and plates food contact surfaces clean according to PIC with food debris left on them. CDI- PIC moved all items to dish pit and three comp sink area to be properly cleaned prior to use.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing a bracelet or watch on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee preparing foods with long hair on the head without a proper head cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored together and wet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed computers on cook line, cooking equipment, and bar area non food contact surfaces with food debris grease residue or syrup residue respectively. Clean items as often as needed to prevent and reduce the build up.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety -REPEAT- Observed unwashed produce stored above RTE foods and washed produce. CDI- PIC re located unwashed produce to be with other unwashed produce and correct storage order.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several buckets of in use wiping cloths with a concentration of 50-100 ppm QAT. CDI- PIC provided concentration at 400 ppm QAT.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed several cold holding units malfunction with damage to drawers. NOTE: non functioning units not in use. No cold hold violations noted during the inspection.

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- REPEAT- Observed no high temp dish machine measure in device available during the inspection. A VR will occur within 10 days to ensure facility provides approved device.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed computers on cook line, cooking equipment, and bar area non food contact surfaces with food debris grease residue or syrup residue respectively. Clean items as often as needed to prevent and reduce the build up. CDI- PIC had employees start cleaning items noted during the inspection. NOTE: Point deduction was moved to half since item is noted to be an improvement from last inspection. Also violation is low risk and stagnant.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed bar hand sink with solid rags, green scrubs, and straws inside. CDI- EHS moved items out of sink and informed PIC of violation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce stored above RTE foods and washed produce. CDI- PIC re located unwashed produce to be with other unwashed produce and correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed RTE chicken slicer with food debris left on it from last night and said to be clean by PIC, pasta chill basket with food residue left on it from last night and stored clean according to PIC, several metal pans stacked together with food debris and sticker residue left on it. PIC moved all items and had an employee properly wash items before next use. A VR will occur no later than 10 days to ensure the violation is corrected and all food contact surfaces are clean to sight and touch. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed high temp dish machine only functioning at the highest temp of 158F. EHS high temp disk was reading at 118F. EHS stated the three comp sink will be used until maintenance arrived later in the day. A VR will occur no later than 10 days to ensure high temp dish machine is functioning properly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine near 3-comp inside walls with some dark build up. Observed soda nozzles at the bar with dark build on the inside of soda nozzle as well. Clean as often as needed to prevent and reduce build up.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small fruit flies throughout the bar area.

3-302.15 Wash fruits and vegetables prior to use. - Observed asparagus washed per employee with tag and rubber bands still left on them. CDI- PIC had employee re wash items correctly before use.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - In dry storage EHS observed scoop inside product with no handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of metal pans and bowls with wet residue left on them.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed dish machine parts in poor repair. Observed some parts being held together with a rubber glove. Observed several cold holding units malfunction with damage to drawers. Observed some damage to soda nozzles at bar area.

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 no high temp dish machine measure in device available during the inspection. PIC stated one is on order. CDI- PIC educated on obtaining before next inspection. NOTE: per state no point deduction however point deduction will occur if violation is repeated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed computers on cook line, cooking equipment, cold holding equipment on cook line and racks in wic with food debris or grease residue build up respectfully in need of cleaning. Clean items as often as needed to prevent and reduce the build up.

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 walls near cookline in need of cleaning due to grease residue build up. Observed vent/ceiling above ice machine near three comp sink dripping dark residue and with dirt build up. Clean areas as often as needed to prevent and reduce build up.

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 rigatoni, angle hair, spaghetti, and ziti noodles all with todays date however pic stated they were from a large batch of noodles from yesterday. CDI- PIC voluntarily discarded the items.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf- Observed meat sauce and minestrone cooling from 10AM still at 45F at 4PM. PIC voluntarily discarded the items. A VR will occur no later than 8/13/21 to ensure HACCP/ variance ccps are being met and properly documented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed several stacks of metal pans above the three comp sink still wet.

4-501.11 Maintain equipment in good repair.- Observed gaskets to several prep units and WIC in need of replacement since they are torn. Also observed several low cold hold drawers non functional. Drawers had no food in them. PIC stated maintenance order is in for repairs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cold holding equipment, hot holding equipment and cooking equipment all on cook line with food debris and grease residue build up. Gaskets of coolers were noted to have food debris build up as well. Clean as often as needed to prevent and reduce the build up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not present at the bar hand sink. CDI - replaced. 6-301.14 Handwashing Signage - C No employees must wash hands sign at the bar hand sink.

4-703.11 Hot Water and Chemical-Methods - P Observed glasses at the bar sink were being dipped in chlorine sanitizer and not meeting the minimum 10 second contact time. CDI - rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic butter held out at 80F. Facility has a TPHC procedure but was not using and holding and trying to keep cold between uses. VR to clarify procedures

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner above clean dishes at the 3 compartment sink. CDI - moved

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of spices were not labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bar sanitizer container was on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans were stacked together while still wet. Air dry before stacking.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed the clean drainboard of the dish machine was not clean.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without first washing hands. PIC informed employee and employee complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one low boy cooler/cold hold drawers holding foods between 47-50F. All items had been placed in unit less than 2 hours prior (directly from walkin cooler). They were moved back to the walkin cooler to rapidly chill. Another unit will be used while this one gets repaired.

4-501.11 Maintain equipment in good repair. Observed one low boy cooler/cold drawers not properly functioning. Repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several stacks of metal pans stored clean according to the PIC with sticker residue left on them. Also observed ice machine near 3 comp sink in need of cleaning due to dark build up on the inside ceiling near ice shoot. CDI- Sticker residue pans were moved to dish pit area to be properly cleaned before next use. NOTE: No signature occurred due to covid19 pandemic however PIC Jenn was present during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed wiping cloths inside of in use sanitizer bucket without a label. CDI- Buckets were properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use shakers and oil squeeze bottle not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet nested metal pans above 3 compartment sink.

4-501.11 Maintain equipment in good repair.- Observed cold hold drawers below saute line non functional and not in use. Facility has enough cold holding equipment to maintain cold hold temps.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. -REPEAT- Observed drain plug missing from dumpster. NOTE: Point deduction did not occur since this item is low risk and stagnant. However, If the violation is noted again during the next inspection point deduction will occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans stacked as clean but with some food debris remaining. CDI - all sent back to be washed, rinsed, sanitized.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar was holding sanitizer measuring below 50 ppm quat. PIC had bucket refilled with sanitizer measuring 200 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans above 3 compartment sink and wet nested metal shakers at bar.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty towel bin stored in front of handsink. CDI PIC moved towel bin.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pan of lasagna dated 12/1. PIC stated lasagna was made 11/30 CDI PIC corrected the date and conversation was had with PIC about proper date marking.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor under handsink by dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans by sauce cook-chill station. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on the floor in dry storage room.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout by the ice machine near dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean - Robot Coup and a second food processor with food debris remaining, stacked plastic tubs with label debris remaining. CDI - all items sent back to be washed, rinsed, sanitized, and air dried.

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 four separate types of pasta in cold drawers measuring 43F to 48F. All pasta had been cooked just over 6 hours earlier and had not cooled to 41F within required time limit. All items voluntarily discarded. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some TCS items over ice measuring 50F-55F. Observed TCS items in cooler to the left of flattop grill measuring 63F-65F. Items all voluntarily discarded. VR - verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered round tub of Alfredo sauce in walk in cooler. Sauce measured 48F in the center and 44F at the edges. Observed cut lettuce salads in reach in cooler. Salads were covered yet measured 48F. They had been prepared "a short time ago." Alfredo voluntarily discarded, salads returned to walk in cooler to cool. VR - verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic pans in more than one area.

4-501.11 Maintain equipment in good repair. Observed cooler to the left of the flattop grill not holding food at or below 41F. Cooler taken out of service for repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing a drain plug.

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 opened containers of milk at bar and in walk in which were not date marked as well as an open container of half and half in to-go reach also not date marked. CDI - all voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded bar employee without beard guard while preparing sliced oranges for garnishes.

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

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 server come into kitchen for cheese to put in grater for tableside use. Server didn't use tongs but rather used his bare hands to pick up a block of cheese. He placed it in the grater and headed for the dining room. CDI - PIC stopped him and corrected him. She also removed the grater to be washed, discarded the cheese, and showed server that the tongs were nearby for use.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 compartment sink holding quat sanitizer measuring under 50 ppm quat. Sink had been in use earlier and two rubber spatulas were immersed in it, but PIC noticed and removed spatulas for rewashing, then remade sanitizer, which measured 200 ppm quat before use resumed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut seasoned tomatoes measuring 42F, one pan of shredded cheese above 41F, and carbonara sauce measuring 42F. CDI - reviewed with PIC the rule change regarding 41F or below for TCS foods beginning January 1 2019. No points taken for this first inspection after that date but points may subsequently be taken for inspections after this one.

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

4-703.11(B) - Hot water mechanical operations shall achieve a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. Observed high temp main dish machine not reaching plate temp of at least 160F during inspection-P. CDI - PIC replaced an O-ring and corrected the issue, resulting in plate temp of 171.3F. PIC added that Hobart repairperson is coming out later today as well to check on all parts of machine. PIC also converted convertible machine to chemical sanitizing while awaiting Hobart.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic cylindrical pans wet nested.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of small rectangular single service items unsleeved and unprotected in dry storage area.

4-501.11 Maintain equipment in good repair. Observed interior of ice machine showing dents and rust. PIC has ordered repair. Observed broken light shield in walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some grout still missing between floor tiles - walk in.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final rinse temperature on machine dial reached 180F+ but plate tempertures reached only 147F to 154F rather than required 160F+. VR - Hobart repairperson arrived and was working on repair when inspector finished. Facility will W/R/S in 3 comp sink in meantime if required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items in more than one cooler were not holding at or below 45F. See temperature chart. Issue did not seem to be related to cooling but rather to coolers. CDI - items out of temperature were discarded and ice was added to top prep coolers to aid in cold holding. VR - will return to ensure compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed most items properly date marked but small pans of food coming out of ROP containers were not date marked. Pans were on the cook line for use. CDI - PIC was able to explain how today's items are tied back to the dates on the ROP bags but the overall system was unclear. PIC will research date marking SOP for Olive Garden and explain more fully when inspector makes return visit for other 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 Observed two pans of chopped fresh spinach cooling in walk in. Spnach measured 53F and was cooling in small pans tightly covered with plastic wrap. PIC vented corners of pans and will reeducate employee preparing this product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths had sanitizer measuring less than 50 ppm quat. Quat coming from dispenser in can wash (where buckets are filled) also measured less than 50 ppm. PIC manually made up quat solution to replace in buckets and called rep to come repair dispenser.

4-501.11 Maintain equipment in good repair. Observed 2 hood lights out. Observed rusted rack ends in undercounter cooler holding butter on expo line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda nozzle holsters with minor debris buildup.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Interview with bar area employee indicated employee did not know responsibilities for required reporting of symptoms, diagnoses, or exposures. Employee also did not know where Employee Health Policy was posted. Employee was shown policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food residue remaining on cleaned tomato / eggplant processing equipment. CDI- equipment moved back to cleaning process.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Internal temperature of plated salmon after 45 seconds was 123 F. CDI- salmon returned to grill and cooking completed to 167 F internal temperature.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed clogged spray ports in high temp dish machine during operation. Make sure ports are clear before and during operation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Re-caulk and replace caulking that is accumulating black and pink build-up; and is deteriorating.

304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at cook line go to sanitizer bucket and pick up cloth with gloved hands to wipe thermometer, then go to take temperature of shrimp by touching shrimp. CDI- affected shrimp discarded.

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 spinach held on TPHC labeled from 3-7pm at 3:00 pm.Temperature of spinach was 53-58 F at 3:00 pm. When using TPHC make sure time begins when food is removed from holding of 45 F or below.CDI- spinach discarded voluntarily.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed some soiled sanitizer solution in a couple of buckets. bb

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored at handsink area of beverage station, exposed to splash and puddled water from hand sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite at the time of the inspection. All other certified PICs were not onsite or not able to provide certification documents and PIC on duty has expired certificate as of 3/1/17.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI by providing.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered cooked noodles stored inside the walk in cooler while double stacked with the bottom of one container touching the uncovered food. CDI by disposal. Observed the air thermometer stored inside a metal pan with food product at the end unit cold holding drawer at the end of the cook line. CDI by removal of these items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handling equipment handles, etc and then using gloves to directly handle cooked food products to plate them. Also observed employee use tongs to turn a wall dial used for the noodle steamer and use the same tongs to handle noodles in the boiling water. CDI by education. Was unable to determine if equipment handles could be contaminated after handling raw products but employees were educated while onsite.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris left on tongs, scoops and small white plates. Observed heavy build up on a robot coup stored as clean. Observed sticker residue left on clear plastic food containers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up on the roof of the large ice machine near the kitchen beverage station.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one shaker left unlabeled. CDI by labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed some buckets at 50 ppm. CDI by refilling at 150ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic food containers stacked while still wet. Ensure to invert things like slicer parts to ensure drainage.

4-502.11(A) Maintain utensils in good repair. Observed some damaged/melted tong or scoop handles. 4-501.11 Maintain equipment in good repair. Observed a torn gasket on the dessert cooler #6 and the expo app cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for the packets of chlorine based sanitizer used in the bar. CDI PIC discarded all chlorine packets and stated that facility is to only use the quat sanitizer at the dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up inside the dessert freezer and behind the soda nozzles on the beverage line inside the kitchen.

5-205.11(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a handsink on the kitchen wait staff line used as a dumpsink. CDI by cleaning while onsite.

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 opened heavy cream and tomato chili mixture stored open with the intent to store for greater than 24 hours missing date labels. CDI by voluntary disposal.

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 Written procedures shall demonstrate methods of compliance with (B)(3), indicating that food shall be discarded after 4 hours has passed. Observed written procedures only stating that the tomatoes shall be marked with a time of 4 hours and no further information. VR- follow up required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket at 50ppm (quat). CDI by disposal. All others measured properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles at the entrance of the walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on the prep surface of the line at arrival, later observed the cup moved to a shelf above the prep line. CDI by voluntary disposal. Observed another employee drinking while on the line. CDI by education, disposal with glove changing and hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass pitchers and a book bag stored inside and on top of the bar handsink. CDI by removal.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the reaching a maximum final rinse temp plate surface of 150F using a thermoplate. Minimum plate surface temp required is 160F. VR- PIC has called maintenance company for servicing. A follow up visit will be made within 24 hours to ensure proper repair. Facility has re-routed sanitizing to the 3 comp sink using a back up corporate risk control plan. Observed no pattern of build up on utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cooked pastas in cold holding drawers on the cook line above 45F, including but not limited to: tortellini 50F, rigatoni 48F, linguine 50F (low boy at back up sautee station). Observed angel hair pasta at 50F, braised beef at 49F and whole wheat pasta at 48F (low boy sautee station 1). CDI by voluntary disposal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one internal air thermometer at the salad cooler missing.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3-4 sanitizer buckets measuring at 0ppm (quat). CDI by re-filling at proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 buckets of sanitizer stored on the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of several items stored on the floor of the outdoor shed, including glassware.

4-501.11 Maintain equipment in good repair. Observed two cold holding drawers at the sautee stations showing an internal temperature of above 45F (60F and 50F). PIC to have these units checked for repair within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to locate test strips for chlorine based sanitizer. CDI- all chlorine based sanitizer was stopped from use until test strips are provided. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine showing a final rinse temp of 190F on the gauge but not triggering a thermoplate reading above 50F. PIC to have the unit serviced to ensure the gauges are properly working in accordance with data plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles in drawer cooler above 45F. Observed spinach in ice bath above 45F. Observed several items on prep/flip top cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. EHS recommends spinach on ice bath be held using TPHC. Documentation emailed to 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 angel hair pasta cooling in drawer cooler. Observed freshly prepared tomato/garlic mix cooling in prep/flip top cooler. CDI items voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking in soup prep area.

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 several employees wash hands for less than 15 seconds and turn faucet off by recontaminating their hands. CDI manager instructed employees on proper handwashing procedures. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not wash hands between handling soiled and clean dishes. Observed servers busing tables and not wash hands before preparing beverages. CDI manager instructed employees when to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles in drawer cooler above 45F. Observed all items in reach-in cooler on prep line above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility ROP of soups and various sauces. CDI application provided. VERIFICATION REQUIRED.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance on site for ROP items. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling tightly covered, tightly stacked in 2 door reach-in cooler. PIC stated tomatoes were sliced 4 hours previous. CDI tomatoes placed in walk-in cooler to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing jeweled rings. Observed employees dispensing soups, bread and salad bowls while wearing several rings and watches. REPEAT VIOLATION. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee dispensing ice with exposing painted fingernails.

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

4-501.11 Maintain equipment in good repair. Observed two door reach-in cooler not maintain products below 45F. Observed lining on walk-in cooler condensor peeling and in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microbial growth on shelves in walk-in cooler. Observed inside salad cooler soiled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one papertowel dispenser empty. Observed another papertowel dispenser not dispensing papertowels and no other papertowels provided. CDI papertowels provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dented can. CDI can was removed from dry storage area to be discarded.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed small bag of dry good not properly sealed. CDI bag wrapped.

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 holding cooked garlic on TPHC. Facility unable to provide written procedures. CDI EHS emailed procedures to 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 mozzarella cheese, tomatoes and salads cooling improperly in inadeaquate units. CDI all items taken to walk-in cooler uncovered to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed spinach stored in direct contact with nonfood contact surface of container.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing jeweled rings, braclets, watches, etc.

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 in-use utensils stored in standing water less than 135F. Repeat violation.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed 2 drawer coolers no closing properly.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bar soda nozzle collecting black residue. CDI soda nozzle cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 sanitizer buckets at less than 50ppm. CDI buckets refilled to proper concentration.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of spinach, garlic-oil mixture, cheese and lettuce above 45F. See temperature chart for temperature observations. CDI PIC voluntarily discarded items.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked sausage cooling in flip top cooler. See temperature chart for temperature observations. CDI sausage was placed in walk-in cooler uncovered 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. Observed utensils stored in standing water. CDI utensils were taken to be washed, rinsed and sanitized.

. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop in server area stored in blue container collecting black residue.

4-501.11 Maintain equipment in good repair. Observed a condensation leak in appetizer reach-in cooler and possibly salad cooler. Observed several dish racks cracked, melted and in general disrepair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P| Observed a few TCS items stored at >45F today(see chart). Recommend using a better set up on the line so that cold products have some separation from the cooking flame. Items chilled down properly in the walk in freezer today(see chart).

7-102.11 Common Name-Working Containers - PF Label bucket accurately when using it to catch dripage from the handsink. Observed a bucket labeled as sanitizer today used to catch leak at handsink- moved today so it could be washed and another pan was used so that it could not be mistaken for food safe sanitizer.

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 red peppers and pre-made pastas for to-go orders cooling in the walk in cooler today with lids tightly on them. Peppers thinned out onto pan and left uncovered in walk in cooler to finish cooling. To-go pastas had lids popped off so that they could cool quickly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of packaged croutons stored on the floor today with a vacuum cleaner ontop of them. Croutons picked up and stored properly today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the salad prep chef wearing a wrist watch while wearing gloves for food service today. Spoke with managment about the minimal food service workers today-their fingernail policy and jewelry policy.

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 plates at the dishmachine stored on a soiled rolling cart today(it had dried lettuce on the sides and debris in the bottom). Observed bar glasses stored on a soiled and sticky surface today.

4-501.11 Maintain equipment in good repair. Repair leaking handsink near the dishwasher station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a covered employee drink stored on the prep table today with foods being prepped. Discarded to correct. Store a lidded employee drink below all food, food contact surfaces, clean utensils, clean linen and togo materials.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes put away as clean with food debris on them still. Increase prewashing and spot checking to help correct this issue. Plates sent back to be rewashed today. Observed build up on the bar drink dispenser today- sent to be washed properly to correct.

• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese mix that had been left out today- put into walk in cooler to quickly chill down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust wires above the grill and around the hood- build up today.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris on the ground and stacks of racks today around dumpsters.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an employee drink dripping on dry goods today in the back dry goods room. Dry goods moved to protect and drink discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed <180F rinse water today in the dishmachine. multiple test strips run through today with no success.Repaired during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved mulitple foods stored at >45F today due to lack of ice in ice water or the product was stacked too high in the pan. Products moved to chill down today and ice added to the garlic station.

3-306.11 Protect food on display using shields, packaging, or other effective means. -PObserved open breader, flour and seasoning in the dry goods room today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing..Observed salad bowls stacked wet today.4-903.11 Keep utensils inverted to avoid contamination of the food contact portion. Observed spoons not inverted today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean salad cooler and prep drain.

Observed two containers of tomatoes that were stacked to high in the pan and were not on an ice slush(just ice today) and were maintaining at >45F. Top of product taken off and placed into cooler to quickly chill today.Hold all TCS foods at 45-41F or less.3-501.16

Keep chemicals stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.Observed window cleaner stored next to grill top and degreasor stored on the waitstaff line- both moved today to correct.7-201.11

PIC and EHS discussed holding for soups. Observed no continuous monitoring of cooled products and no variance today for ROP of soups and they are held >24 hours in refrigeration(up to 3 days according to PIC). Only hold these 24 hours in refrigeration or provide a variance.3-502.11

Observed soups being held >24 hours which requires continuous monitoring of product or a variance. Variance application onsite and gone over with PIC today.8-103.11

Observed dish storage for clean dishes in two locations in need of cleaning. Keep clean dishes stored on a clean/dry surface.4-903.11

Clean RI unit doors

Hold foods hot at 135F or more(see chart). Sausage was discarded. Soups and meatballs had been put in < 2 hours prior and were reheated properly to correct.3-501.16 (A)(1)

Hold foods cold at 45-41F or less (see chart). Cheese discarded today and ice had water added to make more of a slush to correct. TILT/TPHC is another opetion discussed.

Keep thermometers calibrated within 1F of actual temp. Observed a digital thermometer reading 25F in ice water today. Thermomter placed into office so it will not be used-working thermometer put on line to correct.4-502.11

Store clean dishes on a clean surface- observed soiled hot dish storage today.

Replace tomato chopper that is broken.

Clean pass thru and the bread toaster.HACCP plan onsite today and being followed.

3-502.11 Variance RequirementA variance for ROP of soups is needed with the current HACCP that is in place(see #30 of todays inspection).

8-103.11 Documentation of Proposed Variance and JustificationObserved a HACCP plan in place today for ROP of sauces. A variance is needed in conjunction with the current plan that is in place. Items in 3-502.12 of the 2009 Food Code would need to be met to avoid the variance requirement. Variance app. given to PIC today.

. 3-501.15 Cooling MethodsObserved multiple salads premade for to-go orders today cooling in the 2 dr. RI cooler stacked ontop of each other in plastic containers. Recommend to only make a few salads at a time and then place them in this unit to cool(a small number of salads). If needing to make bulk salads as today, then they need to be cooled in the WIC where they will have more airflow. Other tips for cooling salads that would quicken the process would be: keep lids off or cracked, do not stack product, and/or put on ice. Salads moved to WIC to finish cooling today.

2-303.11 Prohibition-JewelryObserved two food service employees today that had bracelets on today. Food service employees are limited to single wedding band on their hands/wrists- no bracelets, watches, or other rings allowed.

3-304.12 In-Use Utensils, Between-Use StorageObserved a spatula stored between two pieces of equipment today that were visibly. Store this spatula on a clean surface.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition\Dust hood vent.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses that have to be reported to the PIC if they have been diagnosed or exposed to one of the five. Handout provided today.

2-301.12 Cleaning ProcedureTurn off water with a paper towel after washing hands, rather than using backs of bare hands as observed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 45-41F or less. products discarded and well iced down before being used again today. TILT form given and gone over with PIC.

8-201.13 When a HACCP Plan is RequiredObserved soups and sauces being cooked and chilled today which is considered ROP(reduced oxygen packaging) which requires a HACCP Plan as specified in 3-501.12 and 8-201.14. . No HACCP plan onsite today for these processes. A variance may be required if C. botulinum and Listeria M. growth is not controlled via the HACCP plan. Corrected through instruction.

8-103.11 Documentation of Proposed Variance and Justification May need a variance for ROP of sauces and soups as described on #27.

.3-305.11 Food Storage-Preventing Contamination from the PremisesKeep ice covered when it is not in-use. Observed ice bin lids off today- recovered during inspection today.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean trays away from hand wash splatter- observed trays stored directly above/in front of hand sink today.