BRIXX WOOD FIRED PIZZA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling container at handwashing sink.

For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. OBSERVED unwashed produce stored over RTE foods in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed for lettuce in upper reach in refrigerator held on TPHC according to PIC. CDI, times recorded on log sheet. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pre-cooked chicken thawing in running water at 84 degrees F prep sink. CDI, chicken relocated to thaw under refrigeration. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly in kitchen. Repeat. Much improvment made and points not escalated today

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some garbage and waste on floor near back door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and cell phone on prep table.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - observed employee with gloves at food preparation area preparing food then scratch head, relocate garbage can handle soiled equipment and proceed to return to food preparation to handle dough. CDI, employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some pans stored as clean but had food residues. CDI, equipment relocated for cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black soil residues .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce remaining between 47-49 degrees F cooling in deep covered containers after being prepared at 9:48 am. CDI, lettuce voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream and 2 containers of cooked chicken Cold held at 47 degrees F. Ambient air temperature of unit measured 44 degrees F in flip top next to grill. Foods voluntarily discarded and Vr to be completed to ensure calibration of flip top refrigerator. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed for lettuce in upper reach in refrigerator held on TPHC according to PIC. CDI, times recorded on log sheet.

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 cut lettuce remaining between 47-49 degrees F cooling in deep covered containers after being prepared at 9:48 am. CDI, lettuce voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some sauce and shaker containers of dry spices not labeled by common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit fly near dish machine. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths stored on counter surfaces

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some sauce splatter accumulating on walls behind main prep units and general cleaning needed in hard to reach areas on floor behind equipment.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 60 degrees F in restroom. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed staff fill container of ice water for thermometer calibration at sink .CDI by instruction. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handwsahing sink. CDI, Sign provided. Some improvement made so points not escalated today.

For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed mushrooms stored over RTE food in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of quat sanitizer not labeled. CDI, sanitizer labeled. 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 hot shot pesticide intended for home use only in facility. CDI, hot shot voluntarily discarded .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly located near office.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some wet stacked pans.

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 2 container lids damaged. CDI, lids removed from use and voluntarily discarded. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink in need of grout or sealant to facilitate cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at hw sink near WIC. Repeat. CDI, operator stated in process of providing towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - oBSERVED tongs and utensil stored in handwashing sink near grill. CDI, equipment removed from handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed no hw sign at handwashing sink in men’s restroom.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed 1 container of cooked shrimp with discard date of 8/11. CDI, shrimp voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC time not recorded for today when lettuce placed in holding unit. CDI, to update board to record proper date and tie.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pre-cooked chicken thawing in standing water at prep sink. CDI, chicken relocated to thaw under refrigeration. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed we wiping cloths on counter surfaces. Repeat.

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 flour scoop handle stored in direct contact with flour inside container.

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 some buildup on bottom of prep unit from condensation in flip top

3-301.11: Bare hand contact is permitted in food that does not contain a raw animal product but is to be immediately cooked in the food establishment to heat all parts of the food to a temperature of at least 145F. Observed food employee use bare hand to add toppings to chicken pizza. When pulled from the oven the chicken temped 116F. Food employee placed pizza back into the oven until it reached 145F. EHS asked PIC about SOP for pizzas, PIC stated that they do not take temperatures of pizzas once they come out of the oven. CDI- PIC stated that they will no longer do bare hand contact.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink near the walk-in cooler. CDI- PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near walk in cooler. CDI- PIC replaced the paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice water in the handwashing sink. CDI- EHS provided education. Hand wash sink is to be used for hand washing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two choppers with visible food debris stored as clean. Observed multiple clear pans with sticker residue and a few metal pans with visible food debris stored as clean. CDI- PIC took items to dish area to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip, cooked chicken (x2) and seasoned cream in the prep unit closest to the grill were holding above 41F. CDI- PIC voluntarily discarded the items. **REPEAT** **Full Points** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed goat cheese, black beans hummus, gallon of milk, and seasoned cream. CDI- Items from the previous date were able to be date marked, items were the date could not be dated were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no date stamps for the cut leafy greens being held on TPHC. CDI- PIC labeled the product with a start time of 11AM and a discard time of 3PM

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing on the counter next to back prep sink. PIC stated an employee had been thawing under water but stopped. CDI- EHS advised that thawing on the counter is not an approved method. PIC placed chicken in the sink with running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the counter.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans, clear containers and plates that were in clean dish storage areas and stacked wet. CDI- PIC moved items to dish area to be washed/rinsed/ sanitized.

4-501.11 Maintain equipment in good repair. Observed prep unit flip top next to grill with an ambient air temperature of 50F. Repair as soon as possible.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in the kitchen with heavy dust build-up. More frequent cleaning is recommended. 6-303.11 Provide required lighting intensity. Observed lighting intensity between 8 foot candles and 20 foot candles on the prep line. At least 50 foot candles are required in areas where food employees are working with food, utensils are equipment. Increase lighting intensity.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. PIC contacted maintenance during inspection. Facility will sanitize all dishes in three compartment sink until machine can be serviced. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese in under grill unit, hummus in salad unit, marinara in WIC, and multiple TCS foods in pasta unit all maintaining above 41F during inspection. Ambient in pasta unit maintaining 49F. CDI - PIC voluntarily discarded all out of temperature foods. Maintenance for pasta prep unit contacted during inspection. Facility will discontinue its use until it can be serviced. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 dust and food residue on shelving units throughout kitchen area. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer being stored as clean with visible food debris on the face and under the blade. CDI - PIC moved slicer to dish pit to be recleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed roasted garlic cooked at 11:00 am at 77F at 12:20pm, with no change in temperature by 12:40pm. CDI - PIC changed cooling methods to hasten cooling. Garlic reached proper cooling rate during inspection. Repeat. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cut at 9:00am at 12:40pm maintaining 54F. Lettuce did not reach 41F by 1:00pm. CDI - PIC discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple foods such as cut lettuce, cut tomatoes, and cut garlic cooling in deep, covered plastic containers. Lettuce and garlic were cooling below proper time/temperature parameters. CDI - PIC uncovered tomatoes, discarded lettuce, and moved garlic to a sheet tray in the freezer. Garlic reached proper cooling rate during inspection. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of flour in dough prep area with no label indicating its contents. CDI - PIC labeled bins. Repeat.

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 floors in WIC not sealed and absorbent. PIC stated the floors are being redone in January.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine being used and testing at 0ppm chlorine sanitizer. CDI Sanitizer changed out and tested at 150 ppm. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked shrimp in WIC in plastic, covered, deep well container cooling at a rate insufficient to cool in the parameters ( 58F, 40min later 60F) CDI PIC placed shrimp on sheet tray and placed in freezer. Achieved 39F in 10 min. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce with canned peppers that once opened are TCS holding out at room temperature. CDI Item was voluntarily discarded and in future item will be temperature controlled and date marked. Repeat but reduction to 1/2 points due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in deep well, plastic, covered container at an insufficient rate to reach cooling parameters. CDI PIC moved item to sheet pan and into RIF. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working food containers, oil, sauces, with no labels.

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 several containers stored clean with sticker residue on the outside. Items returned to dish area for rewash.

5-205.15 Maintain a plumbing system in good repair. Observed leak at Dishmachine supply water pipes. Needs repair

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed recently cooked shrimp cooling in deep covered containers in walk in cooler. At 1:40 Shrimp was at 51 degrees F. At 2:22 shrimp was at 49 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, items transferred to shallow uncovered containers and placed uncovered back in walk in cooler to rapidly cool. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several cheeses, chicken and other TCS foods cold held in salad flip top prep refrigerator above 41 degrees F. Observed breaker tripped and unit not turned on. PIC provided temperature log that foods temped 41 degrees F and below at 10:47 am. CDI, foods relocated to rapidly cool in walk in cooler and reach in freezer. Observed ambient air temperature in unit drop to 40 degrees F after several minutes of monitoring when plugged back in. Repeat. Risk Control Plan to be requested if cold holding in violation next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed cut lettuce held on Time Control in high mount lettuce cold hold unit with time Recorded but no written procedures provided. CDI, TPHC procedures completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently cooked shrimp cooling in deep covered containers in walk in cooler. At 1:40 Shrimp was at 51 degrees F. At 2:22 shrimp was at 49 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, items transferred to shallow uncovered containers and placed uncovered back in walk in cooler to rapidly cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on waist of food employee.

4-501.11 Maintain equipment in good repair. Observed breaker tripped in salad refrigerator. Observed gasket loose and hanging from door of prep refrigerator .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed nontyphoidal salmonella not included on written employee health policy as reportable illness. CDI, updated employee health policy agreement emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bands after hand washing and not using barrier before proceeding to food preparation and other tasks. CDI ,employees rehashed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed sauce cooling at 61 degrees F at 2:06pm in ice bath with container not submerged in ice and no stirring being completed. At 2:37 sauce remained at 61 degrees F. Cooling rate calculation indicted method not effective to reach cooling parameters. CDI, ice added and utensil provided to properly stir. Proper cooling methods discussed with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held at 55 degrees F in lettuce unit and blue cheese cold held at 47 degrees F. CDI, blue cheese relocated to cool and lettuce placed on TPHC. TPHC form provided and completed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed containers of cheese not date marked, open container of cut Tomatoe and sauce not date marked. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sauce cooling at 61 degrees F at 2:06pm in ice bath with container not submerged in ice and no stirring being completed. At 2:37 sauce remained at 61 degrees F. Cooling rate calculation indicted method not effective to reach cooling parameters. CDI, ice added and utensil provided to properly stir. Proper cooling methods discussed with PIC. Observed deep container of pasta cooling and Tomatoe prepared cooling in tightly covered containers. CDI, items transferred to shallow uncovered containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some debris accumulating on pizza boxes below prep table where clean boxes stored and soled cloth near where clean plates stored on rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quart text kit provided not accurately testing quat sanitizer concentration and expired in 2022. Vr to ensure accurate quat test kit provided.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed cardboard dumpster lid missing. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some waste stored on concrete pad and boxes around dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumers in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta cheese and Arrabbiata pizza sauce cold holding on counter top of pizza make station at 56-57F. PIC stated items might’ve been out for an hour and usually they are submerged in a container of ice and water. CDI-PIC voluntarily discarded items. -Repeat violation- No point increase due to noticeable improvement on cold holding. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on spinach and artichoke dip as well as mushroom pesto in flip top cooler. PIC stated items come from walk in cooler with the original dates on walk in cooler items and items were just pulled and placed into flip top cooler in the morning. CDI-PIOC used original dates from walk in cooler to date items in flip top cooler. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored hanging from pizza rack at pizza prep station. CDI-PIC relocated sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS food items in prep cooler 2 near bussing window out of cold holding temperature. Items such as roasted tomato hummus, plain hummus, corn salad, and and bruschetta were above 41F (see temperature chart) and the internal temperature of the prep cooler unit was 49F. VR-A verification visit will be conducted within 3 days to check that the prep cooler 2 unit maintains TCS food items below 41F. -REPEAT VIOLATION-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop handles stored submerged in flour in the flour containers.

4-501.11 Maintain equipment in good repair. Observed prep cooler 2 nearest bussing window not maintaining an internal temperature below 41F. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed container of pepperoni and container of corn and bean salsa in prep cooler out of cold holding temperature. CDI-Pepperoni was pulled from walk in cooler an hour prior and was placed back in to rapidly cool and corn and bean salsa was held in prep unit over night and was voluntarily discarded. -REPEAT VIOLATION- no point escalation due to noticable improvement.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed plastic containers of recently cooked sausage cooling in walk in cooler while stacked and plastic wrap covering products. CDI-PIC unstacked containers and vented for rapid cooling. -REPEAT VIOLATION-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large plastic bins at clean dish and equipment rack. CDI-PIC unstacked containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS food items in walk in cooler above 41F (see temperature chart). PIC was not aware that walk in cooler was out of temperature and does not know how long items have been out of temperature. Facility was given 4 hours from the start of inspection to cool items back to 41F in freezer and/or discard all TCS food items out of cold holding temperature after 4 hours have exceeded. Facility voluntarily closed until walk in cooler can be properly serviced and TCS foods in cold holding maintain at 41F or below and an internal walk in cooler temperature is below 41F. VR-A verification visit will be conducted within 3 days to see that walk in cooler maintains an internal temperature below 41F and TCS food items cold holding maintain 41F or below. Walk in cooler must not be used until it has been properly serviced and Facility can reopen once walk in cooler is properly serviced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed arugula cooling in flip cooler. PIC stated items were placed into flip cooler after prep around 10am. The flip cooler is a cold holding unit and not intended for cooling TCS foods down. CDI-PIC relocated items to reach in freezer for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping food items without hair restraint. CDI-food employee donned hat.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an internal temperature of 44 degrees and not maintaining TCS food items below 41F. Insure Walk in cooler maintains TCS food items below 41F and maintains an internal temperature below 41F. Do not use walk in cooler until it has been serviced. Also observed flip top very loose at pasta flip cooler station. Repair flip top.

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 and oil debris on gaskets and on low boy and flip cooler handles. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of robocube stored clean with food debris. CDI-PIC placed robocube in dish machine to be cleaned and sanitized.-REPEAT VIOLATION-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored hanging from hand sink. CDI-PIC removed sanitizer and placed in sanitizer station.

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 dirt and debris on gaskets and on low boy and flip cooler handles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls and floors throughout the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer in spray bottles with a concentration of 0ppm. CDI-all spray bottles were emptied and refilled with sanitizer. Final concentration read 200ppm.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced tomatoes cooling while tightly wrapped. CDI-tomatoes were unwrapped to allow for rapid cooling. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. observed an open employee cup on back table where cloths and slicer were located. CDI-cup was disposed of.

No Points Deducted: Observed employees with pizza and drink while on the food prep line. CDI- Employees threw away items when they realized an inspection had begun. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed no paper towels at the handsink on the cook line near the pasta sauces. CDI- Paper towels were replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

-Observed a cool line employee wash his gloves and go back to work. CDI- The Inspector stopped him and informed him to remove the gloves, wash his hands, and apply new gloves. He was informed to never wash gloves. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observed shrimp being bagged in the dish washing area. Informed the employees that this task must be done in a clean and sanitized prep area. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed the sanitizer at 0ppm chlorine at the dish machine. The bottle was empty. CDI- Replaced the sanitizer bottle and primed the machine. *Always make sure the sanitizer is at the correct strength. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Repeat: Observed wings cooling in the walkin cooler above 70F. Per employees, they were in the cooler since 9AM (time checked was 1:17PM). Wings discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P

Repeat: Observed wings piled in a deep pan, tightly covered, and the bins were stacked directly on top of each other. CDI- Placed wings on sheet pans. 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 bottles of oils not labeled. Label all containers per rule below. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed flies in the kitchen. Also a dead fly on a lid in the walkin cooler. (Lid was removed to be washed). Provide pest control to rid the flies. 6-501.111 Keep the premises free of insects, rodents, and other pests.

No Points Deducted: Observed togo boxes stored with the food side exposed. Invert to prevent possible contamination to the inside. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

No Points Deducted: Observed buildup on the walls throughout the kitchen. Clean all areas where buildup is present.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of cooked penne in cooling process drop 2 degrees in 35 minutes. CDI - Item uncovered. Item started cooling 6 degrees in 9 minutes.

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 REPEAT. Observed roasted garlic dated 6/15, as well as sundried tomatoes and roasted red peppers not date marked. CDI - All items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed cooked penne in cooling process inside large plastic tub and covered. CDI - Item uncovered and started cooling quickly.

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 spatula and two knives stored in prep top with handles touching diced tomatoes. CDI - Items removed.

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 two food employees preparing/plucking ready to eat fresh herbs (cilantro and herb mix) with bare hands and placing them in containers. CDI - All items voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed shredded mozzarella in cooling process drop 0 degrees in 22 minutes, diced tomatoes drop 1 degree in 15 minutes, spicy shrimp drop 1 degree in 23 minutes, and speghetti drop 1 degree in 22 minutes. CDI - All items either placed onto shallow sheet trays or portioned out into smaller portions. Items started cooling at 3 degrees per 15 minutes.

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 hummus, roasted red pepper hummus, and black bean hummus dated 3/5-3/11. PIC stated that these items were made 3 days ago, according to the dates in the WIC, but employees did not change the labels. CDI - Labels 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 REPEAT. Observed spicy shrimp, shredded mozzarella, cooked speghetti, sliced tomatoes, cooked penne, and diced tomatoes in cooling process but items were cooling in large batches and covered with lids or plastic wrap. CDI - All items uncovered and moved onto sheet trays and into smaller portions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed some plastic containers soiled with sticker residue but stored as clean. Also observed slicer soiled with dried food debris around the blade but stored as clean. CDI - Items taken for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed black buildup inside ice machine. Discussed RCP with PIC.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut chicken in cooling process in WIC but item only cooled 2 degrees in 28 minutes. CDI - Items uncovered and placed/spread out into shallow pans. Items then cooled to 43F in 12 minutes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed several pans of sausage, cut chicken, and wings in cooling process in WIC but items were all covered with plastic wrap or with a lid. CDI - All items uncovered to allow faster cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in freezer and WIC shelving. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed 3 plastic containers with sticker residue but stored as clean. CDI - Items sent back for rewashing. Repeat, but much improvement since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black buildup in ice bin at server station.

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 REPEAT. Observed garlic hummus and black beans both dated with prep date 7/4. Also observed 4 cheese blend, cooked penne, and cut watermelon not date marked. CDI - Hummus and black beans were voluntarily discarded. 4 cheese blend and penne labeled. Much improvement since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of cooked cut chicken and cut melon in cooling process, covered and stacked on top of each other. CDI - Items uncovered for air flow. No signature needed due to COVID-19 guidelines.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink closest to dishwashing area. CDI - PIC immediately restocked paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several metal and plastic pans with sticker residue or sticker labels still on them. CDI - Items sent back for rewashing. Discussed with PIC about moving towards dissolvable labels. Also observed some black buildup in ice bin at server station. CDI - Discussed with PIC about more cleaning.

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 all TCS foods in prep top and reach-in units, and some TCS foods in WIC (mac-n-cheese, wings, pasta, vinegreitte (garlic/oil mix) not date marked. Items have been there since 1 or 2 days ago. CDI - All items labeled. 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 garlic hummus (10/16), black bean hummus (10/18), black bean base (10/12), roasted red pepper hummus (10/17), pasta salad (10/17), fig jam (10/17), pasta (10/18), and mozzrella (10/15) have passed 7 day date marking.

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 Observed dishwashing crates needing to be replaced (heavy damage, no longer smooth and easily cleanable). CDI - Discussed with PIC about replacing crates.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then used bare hands to turn off faucet. CDI - Employee and PIC educated on proper handwashing without recontamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans and utensils with food debris, but stored as clean. CDI - All items were sent for rewashing. Also observed ice machine with black buildup on the inside. CDI - PIC instructed on cleaning and sanitizing ice machine more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC above 41F, some of which were prepped one or two days before (sliced tomatoes and 2 containers of garlic hummus). CDI - All items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in the cooling process that are cooling in bulk; in large plastic containers and covered. Some of these items were prepped one or two days before, but did not meet proper temperature. CDI - All items not prepped today were voluntarily discarded. Items that were just prepped a couple of hours ago were uncovered. Large container of tomato slices were spread out on a flat sheet pan. PIC educated on proper cooling methods. REPEAT.

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 two in-use utensils stored in food in preptop units but with handles touching food. CDI - Items were removed and sent for washing. Food that has been touched will be cooked to 165F and above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates and pans wetstacking. REPEAT.

2-301.14 When to Wash - P - Observed dishwasher not wash hands after handling soiled equipment and before handling clean. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee handle cooked pasta with their bare hands. CDI, pasta voluntarily discarded by PIC. Repeat.

6-301.14 Handwashing Signage - C - Observed no handwashing sign posted at handwashing sink behind bar. CDI, sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed peppers stored over washed and prepared lettuce and ready to eat food. CDI, foods relocated for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating some black soil residues. Clean at required frequency.

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 open box of prepared mozzerela cheese in portioned containers and tub of cooked wings not date marked and prepared 2 days ago according to PIC. CDI, foods voluntarily discarded PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wings cooling on rack at 111 at ambient room temperature. Observed recently prepared tomatoes cooling in deep covered containers at 52 degrees F. CDI, chicken relocated to walk in unit and tomatoes relocated to sheet pans to place in walk in unit to rapidly cool. Repeat.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee handling pasta but not wearing hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some containers being wet stacked. 4-803.11 Storage of Soiled Linens - C - Observed some soiled cloths stored on counter prep surfaces.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee sweater stored over single-service articles on storage rack.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee food, pizza, stored over clean single-service articles in dry storage area. Eat in designated areas to prevent contamination of equipment.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee handle ready to eat vegetable pizza topping with their bare hands and place on pizza to go out to consumer. CDI, employee voluntarily discarded pizza.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed peppers, pineapple stored over washed and prepared lettuce and ready to eat food. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed roasted garlic in oil hummus overstacked in prep refrigerator at 51 degrees F. CDI, operator voluntarily discarded hummus out of temperature.

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 some ready to eat food that was potentially hazardous transferred from bulk supply in walk in unit to prep refrigerators not labeled as communicated by PIC. CDI by instruction to ensure that foods transferred from bulk supply are properly labeled as required.

7-201.11 Store toxic materials to avoid contamination. -P - Observed floor cleaner stored on clean drain board of 3 compartment sink next to clean equipment. CDI, chemical relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling on rack at 108 degrees F. Observed mozzerela cheese cooling in walk in cooler in tightly covered container. CDI, chicken relocated to walk in cooler to rapidly cool and cover partially removed form container of mozzerela cheese to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed spray bottle of quat sanitizer low and wet / soiled wiping cloths held on prep table.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink stopper not working at 3 compartment sink. Maintain all equipment in good repair and calibration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of prep units and shelving in walk in cooler accumulating food debris and soil.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an empty coffee cup being stored on the shelf holding food product. CDI-The cup was removed. Drinks are acceptable as long as they are stored away from food product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the onion dicer and to the large slicer. CDI-The two items were broken down and properly cleaned and sanitized.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup on the inside of a container storing clean lids. Also observed pans being stored on the plumbing underneath the 3-compartment sink. The manager stated the pans being stored there are only for holding dirty sauce pans from the grill. CDI-The container holding the lids was brought back to the dish machine for proper cleaning and sanitizing and the 3 pans were removed and will be placed onto the clean equipment rack.

4-501.11 Maintain equipment in good repair. Observed a cracked gasket to the pasta reach in cooler door. Manager stated they have a new gasket, it just needs to be installed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the pizza flip top cooler, the shelves holding the containers of sauces, the inside of the juice cooler, the inside of the freezer, and the walls inside of the walk in cooler. Have cleaned. 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. Observed cleaning needed to the walls near the hand sink at the grill area, and the walls at the dish machine area. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container stored in the hand sink near the pasta cooler. CDI-The container was removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken on the speed racks cooling out in the open. The product was below 135F. CDI-The product was moved into the walk in cooler. REPEAT.

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 the scoop handles stored in the flour products. CDI-The handles were moved out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving holding the oils. Have cleaned.

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 bare hand the cheese for the bread sticks. CDI-The product was discarded and a new batch was made and the employee washed their hands and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the tomato chopper with residue buildup on the inside. CDI-The chopper was brought back to the dish machine for cleaning and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the pizza prep unit holding above 45F. CDI-A maintenance operator was called and was present during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken at 73F cooling on a speed rack out front of ht walk in cooler. CDI-The product was placed into the walk in cooler. Do not let product drop below 135F when cooling out of a cooler. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Spoke about air curtains at each of the entrances to the facility to help reduce amount of flies in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of beef stored on the floor in the walk in cooler. CDI-The product was placed onto the shelf.

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 grab lemon with bare hands to place into a drink. CDI-Had the drink discarded and explained to the bar tender to use the tongs provided. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee drop a whisk and then start to rinse it off in the hand washing sink. CDI-Stopped the employee and had them send the whisk back to the dish machine for proper cleaning. Also observed dumped ice in waiting station hand wash sink. CDI-The ice was melted, and explained to the manager that hand washing should only take place at a hand washing sink to prevent cross contamination.

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 Observed pasta and noodles that did not fully cool from the day before. CDI-The product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed peppers and cooked broccoli cooling on a sheet rack below 135F. CDI-The product was placed into the walk in cooler to finish cooling. Once product drops below 135F, it must be placed into the walk in cooler to finish the cooling process. Also observed chicken cooling with a tightly covered lid in the walk in cooler and two containers of cheese sauce cooling in thick containers. CDI-The lid was removed form the chicken and the cheese sauce containers were placed into ice baths.

3-501.13 Use approved thawing methods. Observed salmon thawing under running water above 70F. CDI-The salmon was removed and placed into the walk in cooler to finish thawing. The running water must be below 70F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed salad cooler cutting board with deep grooves that are no longer easily cleanable. Have resurfaced or replaced. This is not a repeat, this is a different cutting board all together.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the pizza reach in cooler, the lids to the flour containers. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored in multiple coolers. CDI-The drinks were discarded. Having drinks is acceptable as long as they are not intermingled with facility food and product.

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 bare handing a sandwich upon entrance to the kitchen. CDI-The product was discarded, the employee had washed their hands and donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several product in the pizza reach in cooler not holding at 45F or below. CDI-Two containers of chicken, one container of cooked onions, and one container of cooked peppers and onions were discarded. The rest of the items were placed into the walk in cooler. The manager called maintenance and will be out today.

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 two boxes of mozzarella cheese and one container of chicken stored on the floor in the walk in cooler. CDI-All items were picked up off of the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths sitting on the prep counters and one on top of the paper towel dispenser. CDI-They were all placed into sanitizer buckets. REPEAT.

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 the handle to the scoop stored in the product. CDI-The handle was moved out of the product. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board. Manager stated they just received a quote for a new board. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the pizza prep reach in cooler. CDI-The racks were cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on the inside of the onion chopper and the large can opener. CDI-All items were brought back to the dish machine for washing, rinsing and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the spring mix in the salad chiller at 54F. CDI-The spring mix was discarded and maintenance was called to repair the unit.

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 missing date labels on two containers of meatballs, heavy cream, deli turkey, and a container of spinach. CDI-All items were back dated to when they were prepared.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many containers of sauces and dried herbs with no label indicating the product. CDI-All contaienrs were properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the salad prep counter. CDI-The cloth was placed into a 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 handles to the scoops stored in the dry product. CDI-The handles were moved to a position not touching the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. Fully allow equipment to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board on the pizza prep unit. Have replaced or shaved down. REPEAT. 4-501.11 Maintain equipment in good repair. Observed burned out lights above the reach in freezer. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the reach in freezer, and the pizza prep cooler gaskets. Have cleaned.

.5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the hand washing sinks in men's and women's restrooms. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE HOT WATER REACHES AT LEAST 100F.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup of mold and in need of cleaning. Also non food contact surfaces of slicer in need of cleaning.

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 Observed pasta cooled yesterday at 47 degrees. CdI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes in prep unit and walk in and fruit in prep unit greater than 45 degrees. CDI discarded. Spring mix in sald chiller placed on time as a public health contrrol forms provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in large volume lexan with second lexan of pasta stored on top. CdI discarded and instructed on proper cooling.

4-501.11 Maintain equipment in good repair. Observed gasket needed on pizza prep unit and salad chiller. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board on pizza prep unit. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed meatballs and spinach dip in the walk-in cooler made yesterday with no date mark. CDI- Dates placed on the items during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer not labeled. CDI- Labeled during inspection.

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

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 the mixer base. REPEAT -Observed build-up on the shelving in the reach-in coolers.

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 walls in the dish area. REPEAT -Observed build-up on ceiling vents throughout kitchen area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Absorbent ceiling tile observed in the prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the table mounted can openers. CDI- Removed and placed in the dish area for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various foods in the prep coolers at above 45 F. Feta cheese 49F, Roasted garlic 50 F, and various other foods. Ambient air temperature of the unit measured 44 F. Keep the cooler lids closed when not in use. Adjust thermostat or call for repairs if needed. PIC stated all foods were prepared today and checked on the daily line check before lunch and were at 45 F or below. CDI- Foods were all removed and placed on ice, then put into the walk-in cooler. PIC was advised that all TCS foods shall be held at 45 F or below and coolers must maintain temperatures or shall not be used until repairs are made.

b 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 corn salsa recently prepared placed in the prep cooler top at the line. All foods shall be properly cooled prior to placing in prep coolers. Prep coolers are not designed to rapidly cool, but shall be used to maintain temperatures only. REPEAT. CDI- Moved to the walk-in cooler for rapid cooling.,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed stacked while wet. Allow to properly air dry.

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 the mixer base. -Observed build-up on the shelving in the prep area.

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 walls in the dish area. -Observed build-up in the floor drains in dish area and soiled floors in the dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ceiling of ice machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed meat sauce in walk in cooler not dated. Was told by cook that it was cooked day prior. CDI- sauce was reheated for use today.

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 salad being prepped this morning not placed in walkin to cooler before being placed in salad box. Observed cut tomatoes prepped today not vented or uncovered to cool properly in walk in cooler. CDI-vented tomatoes and replaced salad mix with cold mix from walk in cooler.

4-501.11 Maintain equipment in good repair. Repair gasket on pizza prep door. Repair temp guage on salad box.

6-201.17 Walls and Ceilings, Attachments - C:Reattach wall joint of wall leading into cook area. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors where food debris is gathering after spray washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ice chute of big ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Diced chicken 50F in small prep cooler. CDI-taken to walk in cooler

6-501.111 Controlling Pests - PF: Eliminate ants.

5-205.15 System Maintained in Good Repair - P: Repair can wash. Leaking. CDI-work order already in. Floors and can wash to be replaced.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair walls and baseboards where needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes, cheese spread, and meat balls holding above 45F. CDI - Items removed to cooler to rapidly cool. Do not stock items above crisp line.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of walnuts with no lid or covering in dry storage area. CDI - Container covered with celophane wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some black build up on the deflector. CDI. Repeat.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed spinach dip at 120F and creamy chicken noodle soup at 100F after more than 2 hours of reheating. CDI - discarded. A second batch was reheated and verified to be correct.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths not held in sanitizer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain the interior of the ice machine clean to sight and touch. Observed black build up on the deflector. CDI.

3-304.14 Wiping Cloths, Use Limitation - C. Store sanitizer buckets for wiping cloths off the floor.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all food at 45F or below. Observed portioned pasta left out at 54F. CDI- placed back in refrigeration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date marking for PHF food requiring date marking can not exceed 7 days when held at 41F or below. Observed 8 day date marking. CDI.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in sanitizer between uses. Observed wet towels stored on cutting boards and equipment.