FIAMMA RESTAURANT

4-501.11 Maintain equipment in good repair. Observed non-operational end prep unit. Unit was empty and per PIC, is not currently in use due to facility not keeping as much food prepped at one time. Repair or replace unit. EHS let PIC know that if unit was replaced, it needed to be a like for like equipment replacement.

-REPEAT- 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 accumulation on interior bottom of freezer, shelving, and the outside of various equipment throughout restaurant. Increase cleaning frequency to preclude the build-up of food debris.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout kitchen. Large area of tiles missing by cook’s line prep table and dish area. Repair or replace broken and missing floor tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal pans stacked on clean storage shelf with dried food debris on inside and outside surfaces. CDI - PIC placed pans in dish area for w/r/s. - 1.5 - 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 .

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 accumulation on interior bottom of freezer, shelving, and the outside of various equipment throughout restaurant. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout kitchen. Large area of tiles missing by cook’s line prep table and dish area. Repair/Replace - 1 - REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizing dish machine with no measurable concentration after cycle. PIC ran and primed the machine several times with no improvement. PIC called in repair request. Use 3 compartment sink for sanitizing step until unit is repaired. A VR will be conducted within 3 days to verify repair. - 1.5 - 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown liquid. Per PIC, bottle contained sanitizer. CDI - PIC labeled bottle.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen. Corners of tiles missing in dish area. - 0.5 - REPEAT

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 washing hands hands but re-contaminate them by turning off the faucet without using a barrier. CDI - PIC explained procedure to employee and hands were rewashed correctly. - 2 - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint at beginning of inspection. CDI- employee put on hair restraints. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged floor in walk-in cooler. Secure panels to floor. Also, replace torn gasket on walk-in cooler door. - 1 - REPEAT

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 accumulation on interior of freezer floor. - 0.5 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen. Corners of tiles missing in dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on blade of slicer near noodle prep area. Observed containers with debris on them stored in clean section of dish room. CDI- items were placed at dish machine to be washed, rinsed, and sanitizer. No repeat due to a different violation being taken. 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 .

3-501.18 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 meat sauce, marinara sauce, and rice that were made over 24 hours ago, but not dated. CDI- items were properly dated. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw fish in reduced oxygen packaging (not done at restaurant) thawing in bottom of prep cooler without cuts in package. CDI- cuts were put in package.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraints. REPEAT (half points due to no points taken at last inspection).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

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 two stacks of single-service container that were not inverted. CDI- containers were inverted. -zero-

4-501.11 Maintain equipment in good repair. Observed damaged floor in walk-in cooler. Secure panels to floor. Also, replace torn gasket on walk-in cooler door. REPEAT (half points due to no points taken at last inspection).

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. Clean edges of meat slicers and exterior of containers in kitchen area. Clean shelving under prep table sink kitchen area. Clean shelving and exterior of dish machine in dish room.

3-301.12 A utensil may not be used more than once to taste food that is to be sold or served. -P Observed food employees tasting sauce, rinsing spoon in pasta thermalizer and place on counter for reuse. CDI - EHS educated food employee and tasting spoon sent to dish pit for washing. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 0 ppm. Per PIC, chlorine was changed out this morning. PIC primed and chlorine of correct concentration. Per PIC, test was accurate this morning before using dish machine for first time. REPEAT VR no later than 02/25/2025 to ensure dish machine sanitizer concentration is correct. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked mashed potatoes and garlic and olive oil mixture stored on prep table throughout inspection. Per PIC, these items are usually held on the counter. VR no later than 03/04/2025 to ensure facility has a written procedure for TPHC or is holding these items hot or cold for food safety. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu that only has reminder. Asterisk is present but disclosure telling customers that food may be served raw or undercooked is missing. -.5- VR no later than 03/04/2025 to ensure menu has all required parts of Consumer Advisory. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff performing food employee tasks such as cutting bread, plating bread and plating desserts without wearing an effective hair restraint. Wear a hair restraint when performing duties of a food employee. -0-

4-501.11 Maintain equipment in good repair. Observed damaged floor in walk in cooler. Secure panels to floor. -0-

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. Add additional lighting near rear of walk in cooler. REPEAT -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter available for undercooked salmon. Obtain parasite destruction letter. EHS will follow up within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw pork sausage and raw shrimp stored behind tomato sauce and diced tomatoes in flip top. CDI-PIC moved raw proteins to be in the front to avoid contamination. No active contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at low temp dish machine with concentration of 0ppm. CDI-PIC changed sanitizer container and primed and concentration was 100ppm. 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

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

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth in direct contact with raw chicken and raw lab. CDI- PIC voluntarily discarded raw chicken and raw lamb.

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 gaskets on all reach in refrigeration units and inside of reach in units in need of cleaning due to debris buildup. Observed sides of all refrigeration units, sides of cooking equipment, and metal table drawers in need of cleaning due to food debris buildup. Clean. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed pipe underneath prep sink leaking heavily. Repair.

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 and walls throughout kitchen in need of cleaning due to food debris and food splatter. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen. Observed corner of wall by swinging doors damaged. Observed floor in walk in cooler damaged. Repair.

6-303.11 Provide required lighting intensity. Observed lighting intensity of the walk in cooler in the back at .13 foot candles and towards the front at 3.75 foot candles. Provide more intense lighting throughout walk in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed empty juice can and straw in basin of handwashing sink. CDI - Employee removed items. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in small prep top above 41F (see chart). Ambient temperature of unit was observed at 53F. Items were voluntarily discarded. A VR will be conducted within 3 days to verify holding temperature of unit. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles (one with yellow liquid, one with blue) at dish area without labels. CDI - PIC labeled bottles with chemical names. - 1 -

REPEAT 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 cleaning needed on sides/front of equipment and inside reach-in units. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed stirring spoon stored in basin of handwashing sink. CDI - PIC removed spoon to dish area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 containers of raw sausage stored on wire shelf above lettuce mixes in WIC. CDI - PIC placed sausage in correct storage order. No visual contamination of the lettuce. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine sanitizer residual at mechanical dish machine. CDI - after several runs and the sanitizer being primed by the PIC level reached 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans on clean utensil shelf with food residue on inside surfaces and date labels on outside surface. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed box identified as roach blocks wrapped in plastic on storage shelf. CDI - PIC discarded pesticide.

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 ROP fish (salmon and sea bass) stored in ROP packaging without being cut open. CDI - EHS discussed proper thawing of ROP. Bags were cut to allow proper thawing. - 0.5 - REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employee engaged in food prep without hair restraints. - 0.5 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at grill at 0ppm Quaternary ammonia. CDI - PIC remade sanitizer at 3 compartment sink dispenser. Concentration read 400ppm.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed stored shell stock items (mussels and oysters) stored with tags. Each shellstock variety was stored in two separate containers (two (2) pans of oyster, two (2) pans of clams). PIC elaborated that each pan of same variety was separated out from one bag and only had one tag. CDI - EHS positioned shellstock tags such that each tag was properly split between two pans of shared shellstock. Note: No escalation in point deduction due to improvements in shellstock tag storage; PIC is maintaining shellstock tags in chronological order. Establishment is required to maintain a shellstock tag in EVERY container produced from one bag of shellstock, even if shellstock is split from same bag. EHS advises in future that facility either A) produce an exact copy of the tag for each additional container by using a photocopy or printer OR B) Request additional tags for each from shellstock supplier, so that extra pans can be tagged.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed spaghetti squash stored directly on WIC shelving. CDI - PIC provided clean pan to store food in. Note: Observed recently place gnocchi in reach in freezer without lids. All other containers were lidded or covered. PIC provided lid to cover properly cooled gnocchi.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on top of interior ice bins. Clean as needed to prevent build up and contamination.

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 four (4) servings of recently prepared, non-date mark exempt TCS food (cooked lamb legs in WIC, prepared bins of arugula, lettuce, and spring mix in prep unit 1) without proper labeling. CDI - PIC and EHS labeled items accordingly. Note: observed smaller potions of cooked mushrooms and spinach in prep top 2 made from properly dated servings in WIC. EHS advises PIC to date ALL smaller portions made from dated TCS food, should they be held for greater than 24 hours. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three (3) expired or improperly dated TCS food items (risotto labeled 07/26, undated mashed potatoes and heavy cream in prep top 2). CDI - PIC voluntarily disposed of these 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer spray bottles without effective working labels. CDI - EHS labeled bottles using erasable marker. 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 two (2) unapproved household insect sprays at chemical storage. CDI - PIC voluntarily disposed of unapproved pesticides. Note: EHS observed insect powder that had been labeled as approved in commercial restaurants. Verify that all pesticides are labeled as ‘for use in restaurants; approved for commercial food service; etc.’ before use in kitchen.

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 approximately seven (7) packages of ROP fish (salmon and sea bass) stored in ROP packaging without being cut open. CDI - EHS discussed proper thawing of ROP. Bag were cut to allow proper thawing.

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 six (6) working containers (two oil bottles, two pans of salt and pepper blends, and two shakers for cinnamon and sugar) unlabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and two (2) other food employees engaged in food prep (sauce cooling, kneading potatoes for gnocchi, etc.) without effective hair restraints.

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 approximately seven (7) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - PIC and EHS inverted exposed single service containers.

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 food stored in walk in freezer in grocery bags (frozen lamb and chicken, etc.) Food shall be stored in food safe containers or bags only. Note: observed minor rusting on WIC shelving. However, shelving is covered in foil in clean condition. Replace foil when soiled and/or resurface shelving as needed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed two (2) recyclable containers (rolling can for bottles and cans and cardboard dumpster) without lids. Contact waste management company to repair or replace missing receptacle lids.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed pooling moisture at cracked floor tiling adjacent to ice machine. Install/repair tiles as needed to prevent moisture accumulation. 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. Flooring repair needed throughout kitchen and storage areas (cracked tiles at ice machine storage). 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. Cleaning needed on walls in kitchen, specifically at 3 compartment sink and around dishwashing area. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one vent light at stove top with no shield. Cover all lights that are over area of food preparation or storage. Note: EHS observed previously documented weak internal lighting in WIC. However, PIC has provided effective additional lighting via hanging flood lights installed on or above racks of WIC. When on, sufficient lighting is observed within WIC (approximately 15 foot candles)

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags missing from date of last sale from bushel/box. *10 DAY VERIFICATION REQUIRED

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in reach-in freezer.

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 penne bearing prep date 3/15/23. CDI-Penne was discarded voluntarily. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food with lots of ice buildup. Instructed PIC and employee to discard food that is covered with ice. All food in walk-in freezer was frozen. Observed covered/protected food with water buildup from possible leak in walk-in unit. Move food from leak so that food is not contaminated. Observed tubs of food stored on floor at beginning of inspection. CDI-Employee moved food off floor.

REPEAT 4-502.13 Single-use and single-service articles cannot be reused. Observed styrofoam cup stored in large salt container. When scooping from dry food products, use a multiuse utensil with a handle that stays out of food product in between uses.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in freezer door. Walk-in freezer has lots of ice buildup and might also be preventing door from closing fully, which is making the ice buildup worse. Food in unit is all frozen. Have door to walk-in freezer/ice buildup adjusted or repaired as to not contaminate food product. Water buildup observed in walk-in cooler. Repair leak. Right most prep unit is not in working order. Facility is not using unit for cold storage. Ensure unit is repaired before storing TCS foods.

REPEAT 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. Cleaning needed on sides of equipment and inside reach-in units.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Flooring repair needed throughout kitchen and storage areas. 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. Cleaning needed on walls in kitchen, especially around dishwashing area.

REPEAT 6-303.11 Provide required lighting intensity. Most of walk-in cooler is measuring below 1 foot candle in back corners. Food storage areas must be at least 10 foot candles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer concentration below 50ppm on test strip possibly due to sanitizer bucket being low. CDI-Sanitizer was replenished and concentration of chlorine sanitizer was reading properly - about 100ppm. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Sticker residue from date marking tape was observed on a few stacked food containers. **Much improvement since last inspection. CDI-Items were rewashed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed large bulk container of hand sanitizer on prep surface near food and food prep. CDI-Item was moved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food with lots of ice buildup. Instructed PIC and employee to discard food that is covered with ice. All food in walk-in freezer was frozen.

4-502.13 Single-use and single-service articles cannot be reused. Observed styrofoam cup stored in large salt container. When scooping from dry food products, use a multiuse utensil with a handle that stays out of food product in between uses.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in freezer door. Walk-in freezer has lots of ice buildup and might also be preventing door from closing fully, which is making the ice buildup worse. Food in unit is all frozen. Have door to walk-in freezer/ice buildup adjusted or repaired as to not contaminate food product.

REPEAT 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. Minor cleaning needed in 2 door reach-in freezer. *Point deduction not increased due to improvement since last inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak at chemical dispenser at 3 comp sink.

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 leak coming from ceiling in dish room. PIC stated that maintenance has been called out to fix issue but will take several days/couple weeks. Ensure that food products or cleaned and sanitized utensils are kept away from leak. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Some repairs still need to be made at facility - baseboard and tile repair.

REPEAT 6-303.11 Provide required lighting intensity. Most of walk-in cooler is measuring below 1 foot candle in back corners. Food storage areas must be at least 10 foot candles.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored inside of walk in unit and reach-in that was dated from earlier in the week without lid or plastic cling wrap to cover to protect foods from contamination. CDI- Food was covered during the inspection using lids for containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelving with labels, label residue from previous uses. CDI- These pans and plastic containers were moved to dish area to be washed,rinsed, and sanitized again. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked tomatoes and opened milk jug without date mark. CDI-PIC stated that items were opened/prepped from yesterday. Allowed PIC to date mark items.

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 oil bottles and pans of salt/spices unlabeled.

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 small bowl without handle stored in food bin. Ensure that multiuse utensils used to scoop food have handle.

4-501.11 Maintain equipment in good repair. Observed ice buildup and torn gasket on walk-in freezer. Prep unit needing repair to compressor is not being used. At beginning of inspection PIC informed EHS that repair/adjustment is scheduled for tomorrow and facility will not use unit until ensured that TCS foods can be maintained at 41F and below.

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. Facility is using aluminum foil on shelving in walk-in. Observed foil with food and debris buildup.Remove plastic wrap that is around 3-compartment sink faucet. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. **Points taken back to half deduction due to improvement. PIC showed EHS areas where repairs are being made on walls, baseboards and tiles.

6-303.11 Provide required lighting intensity. Most of walk-in cooler is measuring below 1 foot candle. Food storage areas must be at least 10 foot candles.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Ensure that tags are in chronological order. Tags were reorganized in to chronological order during the inspection while REHS was typing up report.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored inside of walk in unit that was dated from earlier in the week without lid or plastic cling wrap to cover to protect foods from contamination. CDI- Food was covered during the inspection using lids for containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelving with labels, label residue, and food debris from previous uses still attached from previous uses. These pans and plastic containers were moved to dish area to be washed,rinsed, and sanitized again. Ensure that dishes are being effectively precleaned to remove greasy film, labels and label residue.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed foods stored inside of the walk in freezer where the shelf is broken and making direct contact with the ground. Foods shall be stored at least 6 inches off the ground to prevent possible contamination from occurring. CDI- Foods were placed on a different shelf during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. When quat sanitizer was tested, the concentration had a reading around 100 ppm. For quat solution, chemical concentration shall be in between 200-400 ppm. CDI-PIC remixed sanitizer solution and tested at the correct concentration during the inspection. Change sanitizer buckets as needed to ensure it meets correct concentration.

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 shelves with rust build up shelving inside walk in cool.

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 the facility in need of cleaning due to food debris build up and residue. Observed shelving table under grill with build up attached. Clean at a high enough frequency to reduce the amount of build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for managers. Currently awaiting serve safe class. 2-103.11(D)(G) PIC shall ensure rules in the code for food safety and handling are met. The person in charge shall ensure that: employees are effectively washing their hands(including PIC) and holding temperatures in the correct ranges.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed wine glasses stored directly on prep table during the inspection. Manager discarded during the inspection.

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 manager and another team member both recontaminate their hands after washing by turning the faucets off with bare hands and continue back to food preparation. Manager was stopped and process was corrected. Ensure employees are also washing their hands after changing tasks also like coming out the walk in unit.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon served raw on the menu. PIC was unable to provide a parasite destruction letter.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored inside of walk in unit that was dated from earlier in the week without lid or plastic cling wrap to cover and protect foods from contamination. Food was covered during the inspection. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (bushels of asparagus) stored over ready to eat foods such as sliced tomatoes. Moved during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored on air drying shelving with labels, label residue, and food debris from previous uses still attached. These pans and plastic containers were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of prep unit well above 41F temperature threshold. Foods include: spicy tuna(52F) discarded, tomatoes(46F) discarded, cheese(50F)discarded, shrimp(48F) discarded, and penne pasta (51F) discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ground beef prepared two days ago without any date marking present. Food was discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with a chemical and side unlabeled. Labeled during the inspection. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol and burn spray stored directly above prep station. Moved under the prep station.

3-305.12 Food Storage, Prohibited Areas - C Observed food stored under a leak inside of the walk in freezer. Food was completely buried ice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hats or hairnets observed during the inspection by both manager and another staff member preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure that wet wiping cloths are making it back to sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a handle stored in room temperature water. Removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service to go trays left open ended. Store single service articles in a manner that prevents the possibility of contamination. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving rusted, gaskets damaged, and lids damaged throughout the facility. Repair/ replacement needed. Also observed heavy ice buildup in the freezer. Prep unit is currently not in working condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cooking equipment, cold holding equipment, and shelving throughout the facility in need of cleaning due to food debris build up and residue. Clean as often as needed to prevent and reduce build up

5-501.17 Provide a covered waste bin in female restrooms. - Observed no waste bin in female restroom. Provide a covered trash can in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Continue to work with neighboring facilities to maintain dumpster closed to prevent a possible harborage or attraction of pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility.

6-303.11 Intensity-Lighting - REPEAT- 10 Foot candles required in walk in cooler. Back of walk in cooler is dark. Lighting is working, but flash light was still needed today check items in the back of the walk in cooler. Advised PIC of need for additional lighting in the unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC certification expire 3/30/2020. Per state memo no point deduction shall occur. However, during the next inspection point deduction may occur.

2-301.14 When to Wash - P- Observed PIC and employees handle trash, soiled dishes, and prep RTE foods and handle clean utensils/equipment without a hand wash. CDI- Education was provided on when to wash hands. EHS observed proper hand washing after instruction was provided. 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 PIC wash hands for only 5 secs after handling raw chicken. Also at the end of the procedure EHS observed PIC use bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided on how to wash hands. EHS observed proper hand washing after instruction was provided.

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 PIC use bare hands to prep pasta, cut tomatoes, cut leafy greens, and cheese. CDI- PIC voluntarily discarded all TCS foods. Pasta cooked to 181F for immediate service.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink. CDI- PIC provided paper towels by the end of the inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- REPEAT- Observed tags without date of shellstock last sold. A VR will occur no later than 5/30/21 to ensure shell stock tags are being properly recorded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed sauce containers and cooked potatoes in the walk in cooler under 41F and uncovered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw beef stored above RTE squash in a low boy reach in cooler. Observed raw chicken stored above sauces and pastas in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several veggie and meat slicers stored clean according to the PIC with food debris left on them. CDI- items were removed and placed in dish pit area to be properly cleaned before next use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine in use and functioning at 10 ppm Cl. CDI- By the end of the inspection PIC was able to provide 100 ppm Cl. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- REPEAT- Observed large ice machine shield and interior walls in the back room with dark and pink build up. NOTE: point deduction remained the same since low risk stagnant violation is noted repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed RTE crab, cut tomatoes, artichokes, cut leafy greens, motza cheese, shredded cheese, garlic in oil, arugula, blanched asparagus, and tomato sauce all above 41F see temp chart. CDI- PIC voluntarily discarded the items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed milk, cooked onions, cooked meat sauce, cooked tomato sauce, and cut tomatoes all without dates. CDI- PIC voluntarily discarded the items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- According to an employee salmon and lamb may be cooked to order. EHS did not observe an asterisks on the menu for these items. A VR will occur no later than 5/30/21 to ensure the consumer advisory is 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- Observed mashed potatoes and white sauce cooling in the walk in cooler covered. CDI- PIC uncovered items to quickly cool.

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 squeeze bottles without labels on the cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wiping cloths not stored in sanitizer between uses.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving rusted, gaskets damaged, and lids damaged throughout the facility. Repair/ replacement needed. Also observed ice buildup in the freezer. NOTE: Point deduction has reminded the same since this item is low risk and stagnant. However, During the next inspection full point deduction will occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cooking equipment, cold holding equipment, and shelving throughout the facility in need of cleaning due to food debris build up and residue. Clean as often as needed to prevent and reduce build up. NOTE: Point deduction remained the same since this item is low risk and stagnant. However full point deduction will occur if the violation is noted during the next inspection.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no waste bin in female restroom. Provide a covered trash can in female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility.

6-303.11 Intensity-Lighting - REPEAT- 10 Foot candles required in walk in cooler. Back of walk in cooler is dark. Lighting is working, but flash light was still needed today check items in the back of the walk in cooler. Advised PIC of need for additional lighting in the unit. NOTE: Point deduction remained the same since item is low risk and stagnant. However point deduction will occur during the next inspection if violation is noted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Small dessert plate and fork in the main handwashing sink in the prep kitchen. CDI- PIC Fernando Campoverde removed. repeat

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. PIC provided shells stock tags, but some were not in order and four had not last date of use or sold by on them. CDI- PIC was allowed to correct the tags during inspection. Continued compliance follow up March 29, 2021.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Three containers of raw sausage in casing stored over ready to eat fillings and sauces in the walk in cooler. CDI- PIC corrected storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on interior ice shield of large ice machine in the back area. Cleaning is needed. Dried debris/ residue on the interior shelving of line coolers. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One small pan of seafood mix and one small pan of arugula in salad cooler both at 44F. All other items in the unit being maintained at 40F or below. Ambient air also at 39F/40F. PIC advised that they were placed in the cooler for service tonight. CDI- items were removed and placed in walk in cooler for rapid cooling. repeat. No other cold holding issues noted today in the unit or any other unit in facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of sanitizer not labeled, stored on prep surface. CDI- PIC removed and labeled. repeat 7-201.11 Store toxic materials to avoid contamination. -P Cans of degreaser, bottle of mouth wash stored on shelf over 3 comp sink, hand soap and hand sanitizers stored on prep cooler units and prep sinks. CDI- all storage corrected.

3-501.13 Use approved thawing methods. Three bags of frozen spinach thawing in a bucket of hot water at sink. Four pieces of individually wrapped frozen fish in the basin of sink to thaw with no water or other means of approved thawing in place. CDI- all methods corrected; ice and running water added to bucket of spinach, fish placed in walk in cooler to thaw.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees not wearing hair restraints during active food prep. 0pt

4-501.11 Maintain equipment in good repair. Shelving rusted, gaskets damaged, and lids damaged throughout the facility. Repair/ replacement needed. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue on non food contact surfaces throughout the facility. Stains and dried food debris on white butcher paper being used to line the shelving of the line equipment. Remove paper. Cleaning is needed throughout. repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. Floor and wall damage, debris and residue throughout facility. Cleaning is needed throughout entire facility.

6-303.11 Intensity-Lighting - C. 10 Foot candles required in walk in cooler. Back of walk in cooler is dark. Lighting is working, but flash light was still needed today check items in the back of the walk in cooler. Advised PIC of need for additional lighting in the unit. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Hand sink at far right of bar blocked by chairs. CDI- access to hand sink provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cauliflower puree 48F in holding. CDI- discarded voluntarily. Other items holding above 42F (refer to temperature chart) allowed to be moved to freezer for chill.

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: Chicken broth in WIC not dated. Opened milk dated 6/19. Both voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found frozen TCS food in freezer that has not been date marked. Some foods in kitchen prep coolers that had been in freezer but date marking did not reflect when pulled from freezer. Date mark all food requiring date marking with date of preparation, and if frozen, date with pull from freezer date. Verification within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Spray bottles of cleaner not labeled. cDI- botlle labeled.

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. Ice scoops stored with handles down in ice at bar.

4-501.11 Maintain equipment in good repair. Shelving in walk-in cooler significantly rusting. Foil covering some shelves is tearing, exposing the rusting portions.. Damaged / torn gaskets in doors of prep coolers.

4-602.13 Nonfood Contact Surfaces - C: Surfaces in kitchen with build-up. More frequent cleaning needed.

6-303.11 Intensity-Lighting - C: More lighting needed in walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items such as the cooked onion, meat and marinara sauces, and diced tomatoes at temperatures ranging from 47F-49F. Ambient air in the units were at 40F-42F. CDI- PIC Fernando Campoverde voluntarily discarded. Spring mix and salad prep items ranging from 42F-45F were uncovered and allowed to cool. Discussed implementation of a risk control plan for those repetitive units and foods not being maintained at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Five containers of Bolognese sauce in the walk in cooler dated 9/27. PIC advised that they were prepared on 9/27 and then frozen. PIC also stated that all containers were removed from the freezer 3 days ago. CDI- PIC put thaw date on all. Ensure that all items have the additional thaw date clearly marked on them and/ or a system in place to verify and explain per rule requirement.

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. Large metal bowl stored in flour, spoon handle stored down in cooked sauce, and metal scoop stored in room temperature water. Repeat

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Foil is being used to covered damaged shelving in walk in cooler, but damage is visible and starting to peel underneath. Damaged laminate shelving, and gaskets. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed water bottle stored co-mingled with facility items. Employee jacket stored on top of metal shaker cups at bar area. CDI- all storage corrected.

3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over raw veal in the prep cooler on the line. CDI- storage order was corrected. Co-mingled clams and mussels in a container in the prep cooler on the line. CDI- PIC Hector Guerrero voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items in prep cooler 2 not maintained at 41F or below. See chart for items. Ambient air in the same cooler at 43F/44F. PIC advised items were stocked for today and will be used today for lunch service. PIC also called repair personnel during inspection. Repair personnel advised that they will be out today to repair the cooler. PIC was advised that he may use the cooler for lunch service, but no more than 4 hours for TCS. Verification of repair to be completed by June 6, 2019. repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two tea urns with tea in them stored on the floor of the walk in cooler. CDI- PIC removed urns from the floor and relocated them. (0pts)

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. One scoop stored in ambient temperature water at prep line. CDI- PIC removed container and scoop. (0pts)

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.11 Maintain equipment in good repair. Damaged shelving in walk in cooler and dry storage. Laminate damage at front counter. Facility heavily damaged upright freezer and damaged chest freezer have been removed. New double door upright freezer is now in use. Continue to work on damaged items in facility. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on the lids and sides of exteriors of containers and some at shelving. Much improvement in detailed cleaning noted today from previous inspections. Continue to work on detailed cleaning. Repeat.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. All tags for the current year missing last date of shellstock item used and not in chronological order. Tags must be maintained as required. PIC Fernando Campoverde put tags in order. Verification by 3/10/19 to ensure that tags are being maintained in order and with date of last item as required. This item has been repeat for the past three inspections, possible risk control plan to be implemented should long term compliance not be obtained.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on tea urn nozzle. Cleaning is needed. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items such as blanched asparagus, cooked mushrooms, and raw shrimp in the prep coolers not being maintained at required 41F. See chart. CDI- PIC was allowed to removed from prep cooler units and cool rapidly in walk in cooler. PIC was advised to have prep coolers adjusted or serviced to ensure ability to maintain food temperatures at 41F or below. Per DHHS directive, no points deducted at initial inspection. (0pts)

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. Cooked and ready to eat foods in walk in cooler not labeled as required. Food items in prep cooler units not labeled as required. PIC advised that cooked foods prepared last night and this morning to be stored for up to 2 days. PIC advised that he has a new staff and he is training on date marking. Verification to be completed by 3/10/19 to ensure required date/ day marking.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. All three prep coolers missing ambient air thermometers. CDI- PIC provided one for each cooler during inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some clean glasses at the bar area stored on blue cloths that had dried debris on them. Cleaning is needed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.11 Maintain equipment in good repair. Damaged shelving in units, gaskets, and laminate. Some repairs of units and equipment noted. Continue to work on repairs and replacements of damaged items. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in upper interior sides of prep coolers, sides of units and hard to reach locations, shelving, and under equipment. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damaged flooring in the back area in front of the walk in freezer. Repair flooring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee book bag stored on shelf co-mingled with facility items. Remove.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. PIC Hector Guerrero provided shellstock tags dated as required, but tags were not stored in chronological order as required. CDI- Tags were put in order. Repeat Comment: One small quarter pan of mussels separated from opened bag in walk in cooler. PIC advised that vendor only provided one tag and did not want to remove tag from the original bag until all were gone. CDI- PIC moved container back to walk in cooler with bag and will make a copy of the tags going forward. Ensure that copy of tag remains with smaller portions of shell stock at the line and/ or provide an additional copy of the tags for separate areas.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Employee was observed changing gloves at his station, then reached in his pocket to push something further into it. Employee then walked over to the other side of the cook line to collect utensils and pans. CDI- Employee was advised to remove gloves. Employee did remove gloves and washed his hands.

3-501.13 Use approved thawing methods. One large container of frozen meat still in commercial packaging thawing in standing water. Meat was still completely frozen. CDI- PIC corrected; placed entire container under running water. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of frozen gnocchi, boxed calamari, and meat stored on the floor of the walk in freezer. repeat CDI- PIC had storage corrected. Wet cloth observed in the bottom of a container of asparagus. CDI- PIC removed all from container and placed asparagus in a clean dry container.

4-502.11(A) Maintain utensils in good repair. Torn gaskets at reach in and prep coolers. Repeat. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Damaged cutting board. Remove

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving at front line where plates are stored and in gaskets. Cleaning is needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drink and snack stored on prep top in kitchen. Corrected during inspection (CDI)- Items were removed. -0pts-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee turn off water faucet without using proper protective barrier. CDI- Spoke with PIC about proper handwashing. -0pts-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed ham with mold in walk-in cooler. CDI- Ham was discarded. -1pt-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags missing the date of when the last was used. VERIFICATION REQUIRED. -1pt-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken stock sitting on the stove top at 96F. CDI- Stock was reheated to 168F. -0pts-

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 meat sauce and sauteed vegetables in the walk-in cooler with no date on them. CDI- Spoke with PIC about adding dates to items left for more than 24 hours. -1.5pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food items stored on the floor in the walk-in freezer. -0pts-

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 handle touching ice at the bar. CDI- Scoop was removed. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets at reach-in cooler. Observed reach-in handle broken. Needs to be repaired. REPEAT. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on shelving in walk-in cooler. Needs to be cleaned. -0.5pts-

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking at handwashing sink near the dish machine. Needs to be repaired. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chemical sanitizing dish machine testing at 0ppm for chlorine. PIC on site called for repair personnel during inspection. Dish machine may be used to wash dishes and utensils only, then placed in sanitizer in 3 comp sink. This may be used only temporarily until dish machine is repaired. Follow up by 7/9/18 to check for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in salad prep cooler not under temperature control. Ambient air of cooler at 55F. Follow up for repair by 7/9/18.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly and fruit fly observed at/ near ware washing area. PIC Hector Guerrero advised of ongoing pest management. Continue with pest management. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large bowl and bag of semolina flour. PIC advised that he was filling the bowl and moved to shelf. Frozen condensate in large walk in freezer extended down onto portioned frozen foods. Cleaning needed. Food items possibly no longer safe for consumption depending on packaging integrity which could not be observed during inspection.

4-502.11(A) Maintain utensils in good repair. Damaged shelving in units and dry storage. Much improvement observed from previous inspection in regards to repair and replacement of damaged equipment and utensils. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue on exteriors and pooling water in prep units. Continue to work on detail cleaning of facility. Much improvement noted from previous inspections. repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided at front bar hand sink. CDI- PIC Hector Guerrero had papertowels replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on both tea urn nozzles and soda nozzle at the bar. PIC Jessica advised that she will have cleaned. Correction/ improvement from previous inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Bolognese and cooked mushrooms in prep cooler not dated as required. PIC advised that were from larger batch in walk in cooler. Larger batch containers in cooler were dated. CDI- containers labeled. PIC was reminded that food items stored in prep coolers from larger batch require same date/ marking system as main container. All other items dated as required. (0pts)

3-307.11 Protect food from contamination sources not specifically noted by code. Blue rubber band. and that was used to band bunches of asparagus still around blanched asparagus in prep coolers. PIC advised that it was easier to cook with band still in place. CDI- PIC was advised that rubber bands are not approved to remain on vegetables when they are cooked. PIC removed to reheat.

4-501.11 Maintain equipment in good repair. Multiple damaged cooler gaskets, rusted shelving, damaged shelving and cooler unit interior damage. Water pooling in large amounts in the bottoms of prep coolers on the line. Repair/ replacement needed of damaged items throughout. REPEAT Comment: 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 nonabsorbent. Blue rubber band from delivery is not approved to be left in place during cooking of any form of the vegetables. Ensure that rubber bands are removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in cooler gaskets and seal and door of large chest freezer. Cleaning needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's sweaters and bag of items co-mingled with facility items. CDI- storage corrected. PIC advised that they were late arriving to facility and rushing to get started. Ensure that designated storage is used. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold like build up on one side of the shield in the large ice machine. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in salad prep cooler not under temperature control. See chart. Identical to previous inspection. Return visit by 12/30/17. PIC Oswald Campoverde removed items from prep cooler. PIC was advised that ice may be added as temporary measure for TCS foods until cooler can be checked and/ or repaired. Do not put any foods in cooler with ice until start of lunch and/ or dinner service. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. A couple fruit flies observed at the front bar area only. Continue pest management until issue has been resolved. Issue appears to be improving from previous inspection. REPEAT

4-502.11(A) Maintain utensils in good repair. Damaged gaskets and lids to chest freezer. Shelving in walk in cooler peeling/ rusting. Replace/ repair all. REPEAT (0pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. In addition to quat and chlorine sanitizer, PIC also provided Purell spray sanitizer. PIC advised that he does not have the test strips for the Purell sanitizer and didn't know it was needed since it is pre-mixed by the manufacturer. CDI- PIC was advised to provide test strips for the sanitizer, and to only use the quat and chlorine sanitizer until the test strips for the Purell are provided. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and dust in and under equipment and shelving. Detailed cleaning is needed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Slicer stored overnight as clean with dried food residue on the blade and blade cover, black residue on lid of lamb container, mold like build up on both tea urn nozzles. CDI- PIC Hector Guerrero had all removed and cleaned immediately.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items stored overnight on the top portion of the salad prep cooler not under temperature control. CDI- PIC voluntarily discarded all.

be 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. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One bus tub with six smaller quart containers of Bolognese in walk in cooler 2 not labeled as required. PIC advised that they were made last night. CDI- Container allowed to be labeled. All other foods requiring marking were marked as required. Improvement from previous inspection notation. REPEAT (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies at and around side dry storage areas in main kitchen. CDI- PIC had pest deterrents in place, and advised that they are replaced during the week.

3-307.11 Protect food from contamination sources not specifically noted by code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Small sticky type pest trap sitting in unwashed potatoes, small bowl of pest deterrent made of soap other liquid foods stored co-mingled with dry foods. CDI- all removed from food containers and shelving/ relocated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a black plastic bracelet while preparing foods. Remove. (0pts)

4-501.11 Maintain equipment in good repair. Damaged shelving in walk in cooler, damaged door on large chest freezer, two damaged cooler gaskets. Replace all. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Damage to floors and walls through, including in walk in coolers. Water puddling in floors, walk in cooler 2 had slushy pooled water on the floor. Replacement and cleaning is needed throughout. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed wet cloth in hand sink upon arrival.CDI-sink cleared.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Observed salmon served cooked-to-order with no guarantee of being parasite free. Information did not specify ingredients of feed fed to aquacultured salmon. Salmon was purchased from Restaurant Depot. Distributor was contacted. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observd clams with no originalcontainer and no tag. Invoice from Restaurant Depot produced. Lack of tag required voluntary disposal. CDI

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed foods in storage (calamari, spaghetti squash, pasta in in prep cooler, canned mushrooms not covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed container of pasta laying on another container of pasta that was uncovered. CDI- all foods covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many items prepared previous day not date marked. Found foods in frozen state with no date mark. Found bolognese frozen 3/1 that had been thawed for Father's Day placed back into freezer with no additional date marking. Frozen and re-frozen food must contain frozen date, date thawed, and re-frozen date. 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: Found roasted beets date marked 6/12 in storage. All food dated 6/12 voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of sanitizer below 150 ppm quat.

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 utensils on soiled and rusted shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaningneeded on interior of coolers, non food contact surfaces in kitchen.

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. Voids in floor tiles accumulating water. 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. More frequent cleaning of floors in coolers and under / behind equipment needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found food said to be for employees stored on upper shelves in walk-in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found baked potatoes and mashed potatoes from previous day not date marked. Allowed to date. Found many date labels that were smeared or not readable. Clearly mark food containers. Date mark small containers of food in prep tops. PIC stated foods stay in prep coolers overnight.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed dessert menu containing house-made tirimasu with raw eggs not covered by Consumer Advisory. CDI- dessert menus corrected by hand today and new menus to be printed within 10 days.

I 3-501.13 Use approved thawing methods. Observed osso buco thawing in pan of water with no water running over it. Water cut on to run over the food.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of oils and cooking sherries unlabeled in prep cooler and kitchen.

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 slicer placed on dirty side of dish machine at pre-rinse. CDI- slicer re-cleaned.

4-501.11 Maintain equipment in good repair. Replace cooler door gaskets that are splitting.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some areasof walls are rough from past patching. 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. Floors and walls in need of more frequent cleaning.

.2-101.11 PIC shall be present during all hours of operation.-PF: Upon entry, PIC was not present. No employees stepped forward as being assigned PIC duties. CDI- PIC of facility Fernando Campoverde arrived during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed poor handwashing practices in kitchen by employees. Observed poor date marking policy in walk-in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed new employee had not been informed of reporting responsibilities of required symptoms and infections. CDI- left Employee Health Forms for spanish-speaking employees. Formwas in the form of an electronic file. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

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 employees wash hands in cold water, and recontaminate hands by turning off faucets with no barrier between hands and faucets. CDI- education and direction to re-wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed kitchen staff donning gloves to work with food before washing hands. CDI- direction to wash hands. 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 machine operator moving from drity to clean handling of utensils without changing gloves or washing hands> CDI-directed to change gloves and wash hands. Cleaned utensils run back through dish machine and handled properly. 2-301.15 Only wash hands in handwashing sink.-PF: Observed employee washing hands in wash bay of 3-compartment sink. CDI- moved employee to hand sink for washing hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed soiled utensils stored in bar handsink. CDI- sink cleared.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed retained clam and mussell tags not dated with "last- used" information./.

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 many items not date marked in walk-in cooler and freezer that had been prepared previous days. 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: Found many items that bore dates from more than 7 days previous. CDI- items 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 oils at cook line not labeled.

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 cream scoop in containerof water at room temperature.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Kitchen employees use English as a second language. Supplied PIC with Spanish Employee Health Form.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed several bins of dry foods uncovered. Containers of food in coolers partially or completely uncovered. CDI- covered while on site.

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 : Par boiled rice and cooked beets dated 8/29. CDI- voluntarily disposed of by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found foods cooked previously day not date marked. CDI allowed to back date.

3-307.11 Protect food from contamination sources not specifically noted by code. Found house pickled vegetables by employees dated from August stored on top shelf of walk-in cooler. Store employee food separate from retail food so contamination cannot occur.

4-502.11(A) Maintain utensils in good repair. Observed cutting utensils on wall magnet with chipped and broken blades. Observed shelving in coolers and dry storage rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General build-upof residues on surfaces in kitchen, including containers, storage shelves in coolers.

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. Cleaning needed to floors and walls, especially around dish pit and under / behind equipment.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P . Two large stock pots of cooked beef being cooled overnight. PIC Fernando Campoverde advised that they placed the pots in the walk in cooler between 1am and 2am when they left after cleaning the facility. Cooked beef was not at 45F or below at start of inspection at 10:40am today. CDI- PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Opened box of miracle grow stored on shelf above prep sink; bottle of brass cleaner stored on shelf above 3 comp sink, and air freshener bottle stored in container with facility pots and pans on utensil storage shelf. CDI- all storage corrected.

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 . Two large stock pots of cooked beef cooling in walk in cooler. CDI- discussed options for cooling large amounts of food. Discontinue cooling in large stock pots in walk in cooler unless ice wands or other approved method is implemented to rapidly cool food item prior to leaving facility for the night. See item number 18 for remaining correction.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC advised that opening/ start of inspection that the battery in the digital thin probe thermometer needs to be replaced, but also had three dial thermometers as back ups. All dial thermometers calibrated correctly. CDI- verbal correction to replace battery on thin probe thermometer.

4-501.11 Maintain equipment in good repair. Rusted shelving in walk in cooler and storage areas. Replace damaged shelving. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Two damaged fryer baskets at cook line. Replace fryer baskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and food on shelving in walk in cooler and lower shelving at cook line. Grease build up on sides of fryers, dried debris on the sides of large slicer. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Hole in the wall at the cove tile area at large ice machine in separate room of facility. Repair damaged wall. 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. Dried food debris and residue on floor of walk in freezer. Cleaning is needed.

6-303.11 Intensity-Lighting - C. Lighting shall be at least 50 foot candles where food employee is working with food. No lighting is provided in back room area where large ice machine is. Employee turned on four switches, but none provided light for room. No actual lights observed over the area. PIC had employee to open back door so that ice machine could be checked. Provide lighting as required by rule.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Hand sink in the front area observed blocked by a chair and cooler is too close to the sink blocking access. CDI- Chair moved and cooler will be shifted to allow proper access to the sink.

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3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oil with no labels. (REPEAT)

. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap in the corner of the rear grater than 1/4 inch. Install a door sweep to prevent pest entry.

4-501.11 Maintain equipment in good repair. - Observed several torn cooler door gaskets. Replace all damaged gaskets. (REPEAT) -Observed rusted shelving in the walk-in cooler. -Observed cracked parts to the food processor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Clean the shelving in the walk-in cooler. -Grease build-up observed inside fryer doors and sides of the fryer. -Clean inside reach-in coolers and gaskets. -Observed build-up on the walls at the dish areas.

5-205.15 Maintain a plumbing system in good repair. Observed can wash not draining properly. Can was is filled with water and shall drain properly for mop water disposal.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open when not in use.

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 build-up on the floor under the cook line area. Clean regularly.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC at start of inspection not certfied.

4-501.114 Maintain sanitizer at correct concentrations. -P: Dish machine not sanitizing at timeof inspection. Test strip registered less than 10 ppm Chlorine. CDI- technician called while on site.

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. Mashed potatoes cooling in inadequate icebath. -Pf : Found heated whole tomatoes and sauteed onions cooling under no refrigeration. CDI- moved to walk-in cooler to complete cooling process.

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

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

4-501.11 Maintain equipment in good repair.: Some door gaskets of some coolers badly shredded / split.

4-501.18 Warewashing Equipment, Clean Solutions - C

2-101.11 PIC shall be present during all hours of operation.-PF: PIC Fernando not present at start of inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed bare hand contact with RTE food. Date marking missing and food expired in coolers. Shellstock with no invoice, tag, or other identifying information.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: One new employee with no signed Employee Health Policy form. CDI- signed while on site.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee slicing bread with basre hands. CDI- Loaf discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Upon entry, both handsinks in facility lacked soap in dispensers. CDI- technician arrived and supplied soap.

3-201.11 Use food from approved sources only.-P: Found clams with no tag. PIC could not produce invoice or tags from retained tags. CDI- clams discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw meats in plastic wrap over cooked bolognese in freezer. CDI- Employee re-arranged products to proper storage arrangement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer with significant dried food attached from previous days. CDI-slicerbroken down and cleaned. Dried juice on utensils stored as clean. Glassware at bar with fingerprints, residue. CDI- returned to cleaning process.

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 : Found pine nuts in olive oil dated 8/26. CDI- discarded. Sun driedtomatoes dated 3/10. Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found pasta, sauteed peppers, osso buco vegetables, spinach cooked, mashed potatoes, opened spinach bags not dated. CDI- PIC stated all were prepared previous day. Allowed to date mark. Found foods previously frozen with no date for removal from freezer. CDI- discussed proper date marking with PIC.

4-501.11 Maintain equipment in good repair.Door gasket of prep cooler shredded. 4-502.11(A) Maintain utensils in good repair. Handles of some utensils in poor repair.

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

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. Base tile detaching from wall under 3-comp sink. Tiles missing at base of wall in bar area near entrance to kitchen. Floor tiles broken in kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Buildup on walls along electrical cables . Walls and floor under dish machine in need of cleaning.

'3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags that were dated but not in chronological order. Verification required. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls and slicer soiled with food debris. CDI items moved to dish area for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ossoubuco and cooked potatoes with wrong dates, saliciccia, chorizo, mortadella, cappicola, spaghetti squash, tomatoes, garlic and oil mixture, cooked apples, and tuna dressing not dated, and anchovies held past 7 days. CDI items dated properly and anchovies discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit interior and exterior, gaskets, prep tables and inside drawers soiled with debris.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device at outside can wash. Verification required.

6-303.11 Light intensity in walk in refrigeration units shall be atleast 10ft candles. Observed walk in cooler with low to dim lighting.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags stored but without last used date recorded on any tags and not in chronological order. CDI - explained in detail to PIC.

he 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of oil, salt, pepper, red pepper flakes, basil.

4-501.11 Maintain equipment in good repair. Observed lower shelf of prep table near walk in badly rusted, some rusted shelving, some areas of chipped laminate on counters at bar and near pizza oven, loose lid liner on flip top cooler on cook line, leak in walk in freezer n(dripping caught in pan).

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 one hood light out. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed two ceiling tiles immediately above ice machine in back room are not smooth and easily cleanable. Replace with washable ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt piled up on top of dry goods on dry goods rack. Moved.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without current certificaiton.

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 baked potatoes were being moved from one container to another for cooling. Employee was moving each baked potato with his bare hands. CDI - explained this is not allowed under the rules. PIC had employee put potatoes into boiling water bath a few at a time to begin process again. Employee then moved potatoes with tongs.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in two sanitizer buckets and sanitizer from dispenser all measured 0 ppm quat. CDI - bleach water solution at 50 ppm free chlorine was made up for buckets. Service person came during inspeciton and repaired nozzle. Sanitizer then dispensed at 200 ppm quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled immersion mixer and soiled ricer both stored as clean. CDI - sent back to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed butter overstacked in pan in top of prep cooler. Butter measured 43F near bottom, 54F near top. CDI - voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed undated ricotta x2, goat cheese, mozzarella cheese. CDI - voluntarily discarded. 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 chicken stock dated 8-12 in walk in cooler. CDI - voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menus are all correct except for new Lunch menu. Add disclosure and reminder to poached eggs and Caesar dressing. VR - will return 8-29 to ensure this is corrected.

7-201.11 Store toxic materials to avoid contamination. -P. Observed wood and brass polish stored on shelf above dirty drainboard side of three compartment sink. CDI - both moved into chemical storage below same drainboard.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled sanitizer buckets x2. CDI - bothproperly 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 unlabeled conatiners of salt, cornmeal, brown sugar, and oil. Labels added.

4-501.11 Maintain equipment in good repair. Observed rusted bottom shelf of prep table, some rusted shelving, chipping paint on auxilliary handle of walk in cooler, split gasket on prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom (floor) of beer box, under rack, is soiled with spilled liquids and debris.

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 floors in back room between ice machine and walk in cooler were badly damaged. Observed floor tiles in kitchen were chipped in a few areas.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. PIC on site does not hold certification.

2-301.14 Hands shall be washed before engaging in food preparation, handling clean equipment and utensils and single-use articles. Observed dish washer handle clean dishes without first washing hands. Educated. CDI.

6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. Observed paper towels missing from bar hand sink. Stocked. CDI

3-402.11. Ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction or aquaculture. Applies to salmon in this facility. Observed no such documentation today. Return visit required. Provide invoice or box salmon arrives in and an aquaculture letter (as salmon arrives fresh).

3-302.11(A) Separate raw animal foods in storage, preparation, and display from ready-to-eat foods. Observed raw scallops stored above passion fruit package and meatballs in chest freezer. Observed raw eggs stored above produce in walkin cooler. Rearranged. CDI.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed colander with debris and slicer with debris and mixer with debris on splash shield. Advised to clean and sanitize all. CDI. .

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F. Observed numerous items not date marked in walkin cooler including mozzarella cheese, goat cheese, baked potato, pasta, mescaline mix, beets, meat sauce, sauteed mushrooms. Advised to label all with date made/opened. Return visit required.

3-603.11 A complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. Complete consumer advisory must include a disclosure and a reminder. Scallops are offered as a daily special. There is no written consumer advisory offered for these specials. Create a specials menu with consumer advisory or cook scallops to 145F for 15 sec. Staff advised they would cook scallops to required temperature. CDI.

4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed white cutting boards with dark etches. Wooden cutting board is also deeply etched. Resurface or replace.Maintain all equipment and utensils in good repair. Observed rusted table bottom, rusted shelving at drying rack, cracked spatulas and container.

4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed drawer in prep table with large amout of debris in bottom. Clean.

6-501.11 Physical facilities shall be maintained in good repair. Observed floor tiles missing/broken under cook line, at dish machine and around grease trap. Repair.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees changing gloves without washing hands, CDI.

3-203.12 Ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. Observed no dates on tags, tags not in chronological order, CDI. Parasite destruction letter for salmon and scallops served undercooked must be available at all times, observed missing letters, CDI.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees doing multiple tasks, opening doors, leaving kitchen area and returning, touching soiled linen, etc. without changing gloves, CDI. Ensure all food is stored and prepared in a location where potential cross contamination is avoided. Observed marinara stored in prep sink where raw shrimp was being thawed, CDI by moving.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed one cooler not functioning properly, facility was aware and is in process of having repaired. Cooler was still in use, observed sausage 54F, cheese 53F. Items were placed on ice to cool, VR to check cooler.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed scallops being served undercooked from specials menu with no consumer advisory, CDI, specials menu is being printed to include advisory.

Ensure proper thawing methods are used, observed shrimp thawing in standing water.

Maintain all equipment and utensils in good repair. Observed rusted table bottom, mixer with string used to hold up, general damage to cooler door and rusted shelves.

Maintain floors, walls, and ceilings in good repair. Observed general floor, wall damage throughout.