HAWTHORNES N. Y. PIZZA & BAR #2

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handwashing sink without paper towels. CDI - Paper towels were provided. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wrapped and covered 6th pans of grilled chicken cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food and to allow steam to escape. PIC has been advised to review cooling procedures and to use thermometer to monitor cooling TCS foods. -0.5 points- 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 .

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed broom and dust bin stored on top of box of canned tomato sauce. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and clothing stored on bags of flour in dry storage area. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residues on interior of ice machine. Recommend higher frequency in cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser in need of re-labeling. Label was not discernable. CDI - Spray bottle was relabeled during inspection. -0 points-

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 ice cream scoop stored in water with a water temperature of 63F. CDI - Water was discarded and ice cream scoop was taken to three compartment sink to be washed, rinsed, and sanitized. -0.5 points-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned sheet pans stored on floor in kitchen. Store sheet pans at least 6 inches above the floor. -0.5 points-

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 dust on ice machine vents. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed small container of raw shrimp stored behind ready to eat grilled chicken in flip top cooler. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed "household use only" ant pesticide stored in chemical storage area. CDI - Pesticide was discarded. -1 point-

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 unlabeled containers of spices at prep line. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in food prep areas. Control insects to prevent infestation. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring DDBSA sanitizer at three compartment sink. Establishment uses DDBSA at three compartment sink and chlorine sanitizer at mechanical dish machine. A verification will be conducted by September 7th, 2025 to determine if establishment is in compliance. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED food not cooling uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked packet of buffalo chicken,Chicken Parmesan, house made blue cheese and ranch dressing above 41F..CDI chicken was voluntarily discarded and dressing were sent to WIF to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke beverage cooler used to store for. Cooler states not for food storage.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin that is used to store utensils with debris. CDI.. bin was moved to 3 comp sink to w/r/s

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 shelving throughout facility in need of cleaning.

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 employee wash hands and used clean hands to turn off faucets. CDI EHS educated PIC on hand washing. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bins where clean utensils are stored with water and food debris in bottom of bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F please see temp chart..REPEAT. CDI Items voluntarily discarded EHS will return to check cold holding For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Godfather meat pack, and peppers. REPEAT .. CDI PIC 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 .

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

4-501.11 Maintain equipment in good repair. Observed pizza prep top not keeping temp. Per PIC repair was called to repair prep top.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp low reading 1.17 per manufacturer sanitizer should read between2.11 and 4.30 mill/litre. CDI PIC corrected the sanitizer. 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 pasta temp in above 41F see temp chart. DID not escalate points since just 1 item. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pre made lasagna and pasta labeled incorrectly. CDI PIC changed the dates 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.. Observed containers of sauce without labels.CDI PIC labeled containers

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in bus tubs with food and other debris inside tub, Also observed glassed stored in racks with build up. CDI PIC sent items and tub to dish machine. PIC states new racks are being ordered

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelving throughout with rust and buildup.

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 behind nozzles of soda machine with build on.

6-303.11 Provide required lighting intensity. Observed several bulbs burnt out under hood.

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 fried chicken in RI with temperature of 81F. PIC stated that the chicken began cooling at 10:00 and missed two hour window to get below 70F. CDI: PIC voluntarily discarded chicken. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in RI that were above 41F. Employee stated they were out for around 30 minutes during prep this morning. Observed mozzarella in pizza Fliptop that had temperatures higher than 41F. Observed raw Philly steak in RI with temperatures above 41F. PIC stated that the temperature is high due to the fried chicken cooling on top of it. CDI: PIC took chicken wings, raw Philly steak and mozzarella cheese to WIC and WIF to quickly cool to 41F or below. 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 .

3-501.15 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 fried chicken tightly stacked in deep metal container covered with plastic in RI unit. PIC stated it started cooling at 10:00 AM. Temperature observed was above 70F and product missed first cooling parameter. CDI: PIC voluntarily discarded fried chicken. 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

6-501.12 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 ceiling and ac vent covers in need of general cleaning. REPEAT

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 unlabeled containers of salts and various spices throughout the kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing jewelry to start inspection. CDI- jewelry removed.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusting.

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 excessive dust and grime accumulations on the shelving inside the walk-in cooler. Shelving in need of cleaning. Observed gaskets on walk in cooler in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed piping under the 3 comp sink leaking during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile in need of resealing to wall near handsink at back door. 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 floor in need of cleaning, specifically focused on floors below equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed handling a dirty plate after taking it away from customer. Employee then went and got a plate of food to bring to another customer. Employees must wash hands after handling soiled utensils or equipment. CDI - Employee instructed to wash hands and did so correctly.

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 . Pizza sauce cooling in large container on wheels (very large portion). Marinara sauces also cooling in large containers with tight fitting lids on containers. Cooked chicken cooling in upright cooler and tightly covered with plastic wrap. Cut lettuce cooling in sandwich cooler top at 54F. Use shallow pans, thinner portions, or ice wands/ice baths to cool TCS foods. Use equipment designed for rapid cooling, such as the walk-in cooler or freezer instead of sandwich coolers or coolers on line that are opened frequently. CDI - Lettuce placed on TPHC and will be discarded within 6 hours of preparation. Ice wands added to marinara sauces and pizza sauce. Chicken moved to walk-in freezer. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a cloth towel to dry clean utensils. Air dry utensils. Do not use towels to dry clean utensils. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Garbage from restaurant in dumpster enclosure. Dumpsters were completely filled. Contact waste management company to increase frequency of trash pickup to prevent waste from attracting pests. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken wings not cooling at a rate fast enough to meet cooling parameters. See violation #33 and temp chart for details. CDI: PIC vented product and moved to walk-in freezer for rapid cooling.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling in covered plastic bus tubs in walk-in cooler. PIC stated product prepared approx. 45min prior to EHS arrival. CDI: PIC vented product and moved to walk-in freezer for rapid cooling.

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 waste buildup on outer surfaces of dish machine. CDI: Food employee cleaned.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on pizza make table.

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 base cove tiles separating from walls at back door and wall piece next to salad make table. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few glasses in bar area stored as clean with lipstick stains. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce cooling in beer walk-in cooler with no temperature over 30 minute period. CDI: PIC removed lid from product and placed lettuce on sheet trays for rapid cooling.

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 chopped lettuce cooling in plastic bus tubs semi-vented/covered with lids. CDI: Education provided and PIC removed lids from product and placed on sheet trays for rapid cooling. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate-heavy food waste buildup on shelves in main walk-in cooler. REPEAT VIOLATION.

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 floor tiles at dish area causing standing water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled with food waste stored as clean. CDI: Food employee W/R/S can opener.

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 large insert pan of spaghetti pasta and penne pasta being held above 41F in make table. Product prepared 06/03/21. PIC stated process for cooling pasta is as follows: cook pasta, partially cool on sheet trays in walk-in cooler, remove and individually bag, seal bags and place in plastic container, place into walk-in cooler to complete cooling, move to make table as needed. EHS recommended cooling with bags side by side and unsealed before sealing and stacking in plastic container. CDI: PIC voluntarily discarded. Observed penne pasta being held above 41F in walk-in cooler. Product prepared 06/03/21. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blackened chicken being held above 41F in 2-door refrigerator. Product prepared 06/02/21. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed unsalted butter prepared @10am cooling in make table. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Observed spaghetti pasta and penne pasta cooled in sealed plastic bags stacked 3-4 deep in plastic containers in make table and walk-in cooler. See violation #18 for more details. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof - light showing around edges of door.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on pizza make table. REPEAT VIOLATION. **Points not escalated due to nature of violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup on vent covers on ice machine. CDI: PIC sent vents to be W/R/S. Observed food waste on can opener holder. CDI: Food employee W/R/S holder. Observed shelves in beer/produce walk-in cooler.

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 food waste/debris on floor in beer/produce walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine needing to be primed between each wash cycle. Sanitizer concentration reads 50ppm. EHS recommended having prime function on dish machine serviced to prevent staff from having to prime in between each cycle. EHS will return within 10 days to verify dish machine properly functions. 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 two sheet pans of chicken wings cooling on prep table. PIC stated wings fried 15-20 minutes prior. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on pizza make table.

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 low grout in various areas throughout kitchen causing food waste to accumulate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal insert pan of diced tomatoes being held above 41F in 2-door refrigerator. Product was prepped on 10/31/20. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed loose door step at walk-in cooler. REPEAT VIOLATION. **Many improvements noted since last inspection. Great job!

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 drinks on prep top surface, and observed an employee eating food on a prep surface by the server station.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI-EHS explained proper procedure and food employee washed hands correctly.

4-702.11 Before Use After Cleaning - P Observed a rack of glasses in the dishwasher at the front bar dishwasher, dishwasher was pulling 0PPM. CDI-Food employee added new chlorine and it was reading 50PPM after. PIC did not sign due to Covid protocols

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 pasta made from last night in the reach in, in plastic bags at 47F. CDI-PIC did not know why product was warm, voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up holding ranch and blue cheese at 43/45F, small calzones at 49F. CDI-PIC voluntarily discarded all TCS food made from yesterday, the lettuce made this morning was moved. PIC called maintenance while EHS was on site.

7-201.11 Store toxic materials to avoid contamination. -P Observed windex disinfectant stored next to single use napkins that were open. CDI-Food employee moved to a bottom shelf away from single use 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 large batches of pasta cooling in plastic containers, observed fried chicken sitting in large plastic containers. EHS explained food needs to be spread thin and metal will work better to cool, could use an ice bath for the pasta. CDI-PIC spread thin on sheet pans.

4-501.11 Maintain equipment in good repair. Observed stand up not holding temp. Observed ice building up on the heating strip in the freezer making it hard to shut the door. PIC already has a service request for it. WIC cooler door step is loose and the door is bent making the metal stick out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in both WIC's in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dishes stored as clean with food debris. CDI- PIC moved dishes to dish washing area. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink stored amongst dishes used for the facility.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates with food debris being stored as clean. CDI- Plates were removed to be rewashed.

Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in cooler above 41F. *See temperature chart above* Tomatoes, chicken, cole slaw, Italian strombolis(Italian sausage, pepperoni and cheese), chicken strombolis(marinara, chicken, and cheese), and buffalo chicken strombolis(buffalo sauce, chicken, and cheese) were all prepared yesterday. CDI- Items were voluntarily discarded. Other items inside of reach in were holding at 41F and below. Discussed cooling methods for products. Strombolis will now be kept inside of walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In reach in cooler observed: two containers of cole slaw from the 21st, and grilled chicken and tomatoes prepped yesterday. All these items were above 41F. Ambient air of reach in at the time was 49F and minutes later it went down to 43F. This reach in unit is opened consistently during the day to prepare dishes. CDI- Both containers of cole slaw were voluntarily discarded, chicken was placed in freezer to rapidly cool. Suggested to PIC to set reach in temperature to a lower temperature to keep foods at 41F and below. In flip top observed containers of ranch and butter above 41F. CDI- For ranch suggested that facility hold these containers in ice and for the butter suggested not filling container up to the top with butter. Items were placed inside walk in cooler to rapidly cool. Also found wings and mashed potatoes in main walk in cooler above 42F. CDI- Suggested to PIC to set unit temperature lower.

General Comment. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer at bar reading 50 ppm quat. CDI- Bottle was emptied.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steaks and raw shrimp stored over cooked meatballs. CDI-arranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil on counter above 45F. Item out less than 4 hours. CDI-put into cooler below to rapidly chill. Observed items in walk in cooler at 45-46F. PIC called technician to make a visit ASAP to assess unit and make repairs to hold colder temperatures. EHS spoke with PIC about discarding items held longer than 4 days due to temperatures being above 41F.

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 food items above 41F and held longer than 4 days. CDI-discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled buckets of sanitizer. CDI-labeled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken and raw steaks stored above cooked chicken wings in the prep unit by the stove. CDI - items were rearranged correctly.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the right and middle door of the pizza prep unit. Replace gaskets. Observed saran wrap used to stop up the 3 compartment sink; replace with sink stoppers. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed unsealed wood behind the pizza prep unit; seal/paint wood.

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

~ 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

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 vinyl strip curtain in all walk-in coolers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp in the rear area of a flip top cooler that will be passed across pre-cut lettuce and celery. CDI-shrimp placed in the front of the cooler to prevent cross-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 chicken wings cooling at room temperature in a bus tub. CDI-wings placed on sheet pan and placed in a walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items in the warming unit holding below 135F on the cook line. Per staff all product was cooked an hour before. (see temperature chart). CDI-all product was reheated to 165 as a corrective action

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 onion soup dated 12/18 at 44F in the walk-in cooler. CDI-product voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 employee move from dirty dish handling to stirring cooling food, to drying wet dishes without removing gloves and handwashing. Observed employee put on gloves to handle food without handwash. Corrected with instruction and observing proper handwashing

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce over prepared lettuce bins, prepared carrots. Corrected the storage order and explained.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken pulled out of oven as cooked and ready to cool at 100F. Corrected by instruction and fully cooking to over 165F as verified by inspector.

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 grilled chicken, cut tomatoes, calzones, strombolis, and grilled peppers tightly covered or wrapped. This prevents the heat from escaping the cooling foods. Corrected by opening pans, putting calzones and strombolis in freezer to quick chill down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a linen. corrected procedure 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3 bags of linens on the floor delivered today. Keep off the floor.

Shelving in high moisture environments should be materials that are non absorbant, cleanable. Observed wooden shelving system in walkin freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all walkin coolers with heavy mold and soil accumulated. Clean the shelving.

.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/wall joint tiles, grout missing, holes in walkin wall. Seal all cracks and crevices so smooth, cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter, penne pasta, and fettuccine pasta in prep unit 1 and lettuce in prep unit 3 to be above 45 F (see temp chart). CDI- All items were placed into the walk in freezer to rapidly cool. PIC stated he will be getting prep unit 1 serviced. REPEAT.

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 ceiling vent above pizza table to have heavy build up. Clean. Observed wall mounted table near drink machine station to be absorbing liquids and corroding under the laminate. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's cell phone on clean dish rack. Discontinue practice.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on table top work surface. CDI removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue build-up on plastic and metal pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing sticker residue. PIC will use a different type sticker for date marking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg plant rollitini and sausage store in prep cooler > 45F. CDI by voluntary discard by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen next to laundry bag storage. Remove soiled laundry more frequently. Recommend use of a air curtain fan at back door.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be stained and contained pits and gashes. resurface or replace.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC present during the time of the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an opened personal employee water bottles stored inside the flip top cooler with dressings. CDI by voluntary disposal.

6-301.11 Provide soap for handwashing at each handsink. -PfObserved only hand sanitizer provided at the front handsink. Nearby sinks are provided with handsoap, however no other soap inserts fit into the soap dispenser. VR- Soap supplier will need to be called in to provide the correct soap insert and a bottle of pump soap will need to be provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved bbq stacked on top of pepperoni inside the flip top cooler at 53F. CDI by placing inside the cooler to cool down, staff were educated on double stacking products inside the cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked pasta prepared yesterday to be held for greather than 24 hours without a date label. CDI by date labeling. 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 cooked pasta with sauce and spinach artichoke dip stored since 10/9, chili and french onion soup stored since 10/6. Prep/cook date is day 1. CDI by voluntary disposal.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed cleaned tongs stored on a gas line going up the wall near the cook line. Store clean utensils in a clean location.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and coats stored on or with dry food storage items. Provide a designated storage area away from food or utensils for employee personal items.

Provide hot water at handsinks at a minimum of 100F. (5-205.11) Observed all hand sinks in the 80F-90F range and not able to these temperatures. Observed hand sink temperature dipping into 60F. REPEAT. VR Provide hand drying provision at all hand sinks. (6-301.12) No paper towels provided at bar hand sink. REPEAT.

Properly date mark foods (3-501.17) Observed several foods with incorrect date labels due to items being taken out of correctly labeled bulk pans and dates not changed on items held in small coolers such as cooked pasta and sausage. Also observed incorrect date labels on items taken from freezer. CDI-items re-labeled.

Properly label toxic chemicals.(7-101.11) Observed glass cleaner stored in bottle labeled sanitizer. CDI-re-labeled.

Food employees shall wear hair restraints. (2-402.11) Upon arrival, observed two employees preparing food without hair restraints.

Properly air dry utensils. (4-901.11) Observed pans stacked wet.

Multi-use food contact surfaces shall be smooth and free of open seams and cracks. (4-202.11) Observed marble slab used for making pizza with large crack and food debris stuck down in crack. Seal or replace equipment. VR

5-205.11 Using a Handwashing Sink-Operation and MaintenanceProvide hot water at handsinks at a minimum of 100F. Observed bar and front sink in the 80F-90F range. Facility to have plumbing checked. Further repeat violation will result in full points deducted. 6-301.11 Handwashing Cleanser, AvailabilityProvide soap at bar handsink. Observed no soap at bar handsink.6-301.12 Hand Drying ProvisionProvide hand drying provision at all handsinks. Observed no paper towels at bar handsink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean equipment at a frequency to prevent build up. Observed build up in the corners of the wait station ice bin (cleaning process started).

3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between uses. Observed soiled wiping cloths on prep tables.