INTERMEZZO PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager (CFPM) at the facility during time of the inspection. Employee who has their ServSafe certificate hanging on the wall was not working the shift during today's visit. Ensure there is a CFPM present during all hours of operation. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 one small pan of ricotta with an incorrect date mark, stating it was prepared on 8/4 when food employee stated it was actually prepared last night. -CDI- Food employee corrected date mark to reflect accurate date. -Observed one small pan of grilled mushrooms with a date mark for 8/4, which exceeds the 7-day timeframe. -CDI- PIC voluntarily discarded the grilled mushrooms. -REPEAT- No point escalation due to significant improvement in date marking from last 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Employee who has their ServSafe certificate hanging on the wall was not working the shift during today's visit. Ensure there is a CFPM present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed the two food employees in the kitchen actively chewing gum while engaged in food prep. Ensure food employees are not eating/drinking/chewing during active food prep.

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 pan of cooked spinach date-marked with prep date of 1/24, stored inside the cooler drawers. Food employee stated this was the correct date they prepared this. CDI: Food employee voluntarily discarded the cooked spinach, since it had surpassed the 7-day window. Observed pan of fried chicken parm and another cambro of sliced tomatoes both date-marked with prep date of 1/28, stored inside the WIC. Food employees stated they prepared both food items yesterday and forgot to change the date labels. CDI: Food employees created new date labels with the correct date of prep and removed the old date labels. Observed cambro of bruschetta mix and another cambro of corn dip both date-marked with a prep date of 1/28, stored inside the WIC. Food employees stated these were the correct dates they prepared both food items. CDI: Food employees voluntarily discarded both cambros of TCS food items, since they had surpassed the 7-day window. 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either unisex restrooms. Obtain covered waste bins in both unisex restrooms for the proper disposal of sanitary napkins/products.

6-303.11 Provide required lighting intensity. Observed 1 missing lightbulb in hood system. Replace missing lightbulb.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items cold holding in the make table above 41F, and packages of uncooked pasta cold holding above 41F in the cooler drawer. Food employee stated that they had just filled the pans up in the make table and EHS noticed that the pan holding the uncooked pasta was overfilled. CDI: All TCS food items holding above 41F were moved into the WIC to rapidly cool down, as PIC stated that these items are not kept inside these units overnight. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today. If observed as a violation during next routine inspection, then EHS will deduct 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P TCS foods in drawer cooler were 44-52F. TCS foods in cold holding shall measure 41F or less. CDI - All non-raw foods were discarded. Raw foods were moved to walk-in cooler. Establishment will not use drawer cooler until it is repaired. EHS will follow-up on Thursday to check that it is repaired. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee placed peeled potatoes back in unwashed potato box. Do not place washed produce or vegetable back in original box to prevent contamination. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 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. Dust accumulating on ceiling tiles. Clean dust off ceiling. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 Feta cheese in walk-in cooler was prepared on 1-10 and had not yet been discarded. Feta is considered a TCS ready-to-eat food and is not exempt from date marking. Once commercial package is opened, the feta cheese must be used or discarded within 7 days. CDI - Feta cheese discarded. Improvement from last inspection so kept at half credit. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 spray bottle of degreaser was not labeled. Toxic chemicals must be labeled. CDI - PIC labeled container. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee reheating the marinara sauce was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw salmon, grits, ground beef, chicken, spinach and cooked onions in drawer cooler measured 43-47F. Sausage, ham, spinach, chicken, shredded cheese, pepperoni, and pizza sauce in bottom of pizza cooler measured 45-50F. Air flow in unit was blocked by stacks of dough trays. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods discarded by PIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Some portions of lasagnas in walk-in cooler had prep dates as 9-28 and 9-29. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. Improvement from last inspection so kept at half credit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in top of pizza cooler measured 45-52F. Cook stated he keeps these items in bottom of cooler and moved them to the top 30 minutes ago. Cook stated he left them out for a few minutes which is why they are warm. Cooler air temperature was 38F. Also, all TCS foods in drawer cooler measured above 41F. Cook stated these items had been in cooler since yesterday. CDI - All TCS foods in drawer cooler were discarded and all TCS foods in pizza cooler top were moved to walk-in cooler to cool. Drawer cooler was at temperature so establishment needs to ensure it isn’t tripping the breaker or being turned off. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Corn dip (5-27), banana pudding (5-29), and cabbage rolls (5-30) were held past 7 days. Pickled spicy sauce made with bell peppers is being held for much longer than 7 days. Date label had prep date as 5-10. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - All items discarded by 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Large amount of dead roaches in several areas in kitchen. Ensure food is covered to prevent potential contamination and continue treating for insects. PIC stated that pest control came today. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in bottom right corner of RIC holding above 41F. Cheese, cooked vegetables. Ambient holding 41F and below. Last known time items were 41F and below is unknown. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vats of fermenting cabbage stored directly on floor. Food must be stored at least 6 inches above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees engage in food prep with no head cover.

5-205.15 Maintain a plumbing system in good repair. Leaking faucet at three comp sink. Repair needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Crostini goat cheese mix, cilantro crema, and sauce with prep date of 8/1. CDI PIC discarded all 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed build up and debris in gasket on reach in freezer, observed debris on bottom shelf of reach in freezer. More frequent cleaning is required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures. - CDI - EHS provided PIC with printed copy of written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed handwash sink in back to lack required signage. - CDI - EHS provided PIC with signage. PIC posted signage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in lowboy (see temperature chart). Ambient temperature on far right side of lowboy unit read 44F. - CDI - PIC placed all items on ice to aide in holding temperatures. EHS provided PIC with TPHC written procedures form if using ice fails to hold TCS items at 41F or below. Follow up visit required to ensure unit has been repaired. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table at start of inspection. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Only use hand sinks for hand washing. CDI - Employee educated on where to wash hands. 0 pts.

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 Dish machine is not dispensing chlorine. Establishment needs to hand wash or use bar dish machine until it is repaired. VR - Verification required within 2 days that dish machine is repaired. Dish machine needs to be repaired before busier days of week.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cauliflower purée in drawer cooler was prepared on 3-13 and stuffed peppers in walk-in cooler were prepared on 3-12. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - PIC discarded both items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees in kitchen preparing food are not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing bracelet on wrist was preparing food. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting cauliflower without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ramekin observed in container of cheese in drawer cooler. Do not use ramekins as utensils. Utensils must have a handle and the handle shall be stored out of the food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry prior to stacking. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. PIC, Branko, is not a certified manager. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar hand sink used as a dump sink. Do not use hand sinks for purposes other than washing hands. CDI - PIC corrected employee 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels for drying hands at bar hand sink had been relocated across bar such that wet hands had to pass across beer taps to access. CDI - paper towels relocated to hand sink area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above ready to eat food in WIC. CDI - PIC relocated

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 pans of raw chicken and raw pork holding in grill drawer above 41f. All other TCS foods in the unit below 41f. Drawer may not have been fully closed. CDI - relocated to WIC to quickly chill back to 41f. REPEAT - no point escalation as all TCS foods in flip top prep unit observed to be holding properly during inspection today. Improvement noted in overall cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser at 3 part sink and spray bottle of other chemcial in dining room with no identification. CDI - bottles labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer holding restaurant food items in outside storage. All cold holding equipment must be commercial ANSI or equivalent.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. PIC, Branko, is not a certified manager. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy dark residue on blade and mechanism of can opener. CDI - can opener taken to sink for cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods on pizza prep cooler top holding above 41f. See chart. Items in reach in portion of cooler holding below 41f. Ice is being used to supplement top portion of cooler and EHS found ice levels significantly lower than products in containers. CDI - PIC added ice to top portion of cooler and temperatures observed to drop to 41f or lower. 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 on date marking please visit: http://meck.co/FoodSafety. Observed various prepared TCS foods in both WIC and in cold holding units with incorrect date marking applied including stuffed peppers, cooked chicken, cooked onions, and more. CDI - PIC corrected date marks as he was aware of when items were prepared and bulk containers with correct date marks present in WIC. REPEAT - full 3 point deduction. Continued non-compliance with date marking standards may result in the implementation of a risk control plan or in permit action.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle labeled sanitizer holding bleach solution at toxic concentrations - bleached out chlorine test strip indicator. CDI- PIC discarded.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. A certified food protection manager must be present any time food is handled in the establishment. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus and peppers stored directly above ready to eat food items in WIC. CDI - PIC relocated. Do not store unclean produce above food that is ready to eat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed crepe batter made with raw egg stored above ready to eat food items in WIC. CDI - PIC relocated. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - PIC removed and cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made mashed potatoes reheated to 147f and placed into hot holding unit. CDI - EHS directed employee to place potatoes back onto stove top and finish to at least 165f. Potatoes finished to 170f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half out at room temperature at 70f beside grill area. CDI - discarded. Half and half must be kept cold below 41f or use TPHC procedures for 4 hour time hold. Observed TCS foods on prep top unit holding above 41f. See chart. Reach in portion of the unit holding well below 41f but air flow to prep top portion restricted. Items stored in reach in unit overnight and put into prep top at set up today. Ice bath applied to entire cold line to chill items and supplement cold hold as items had been in unit less than 2 hours. PIC to continue to ice bath items until unit has been serviced and is holding all TCS foods at 41f or lower. Verification Required.

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 multiple TCS foods in service coolers with no date marking. PIC noted items came from bulk containers which EHS observed to be date marked as required in WIC. CDI - date marks applied. REPEAT - full 3 point deduction. All TCS foods that are prepared or opened and kept longer than 24 hours must have a date mark present. When filling working containers from bulk containers, the same date must be applied to the working containers and must stay with the product until it is used or discarded.

7-102.11 Common Name-Working Containers - PF. Observed spray bottle of chemical PIC identified as window cleaner with no identification in kitchen area. CDI - PIC applied label. REPEAT

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed establishment is fermenting cabbage leaves in house with no HACCP plan / variance in place. This is a specialized process which requires approval. Discontinue the process until such time that a plan is submitted and approved by the department. CDI - PIC voluntarily discarded product during visit. EHS sent HACCP plan information to PIC.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed establishment is fermenting cabbage leaves in house with no HACCP plan / variance in place. This is a specialized process which requires approval. Discontinue the process until such time that a plan is submitted and approved by the department. CDI - PIC voluntarily discarded product during visit. EHS sent HACCP plan information to PIC.

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 portion cups used as scoops stored in food items in line cooler and in bulk rice.

4-501.11 Maintain equipment in good repair. Observed rusty shelving on prep tables. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use for restaurant items in storage area. Freezers must be ANSI certified or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on non food surfaces of equipment including stand mixer and other various surfaces.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have food protection manager certificate. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed crepe mix made with raw shell eggs stored above produce in walk in cooler. CDI - PIC relocated item.

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 portioned TCS products in prep unit without date marks. Employee stated all date marks are on original containers. CDI - Employee began date marking all TCS products with prep date. REPEAT. 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 items with 1/6 date mark, PIC stated it was incorrect and supposed to be 2/6. CDI - Employee began correcting all dates.

7-204.11 Provide sanitizer at correct concentrations -P Observed spray bottle labeled for bleach sanitizing providing 0 ppm concentration. CDI - PIC discarded solution.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have food protection manager certificate. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ricotta cheese, feta cheese, and tomatoes were cold holding at 47F. Raw chicken cold holding at 45F in cold drawer. PIC stated that these foods were just loaded on flip top Stressed the importance of ensuring foods are being placed in cold hold units at or below 41F. CDI- Items were moved to walk in cooler to properly cool before being brought out for service. Observed feta and tomatoes cooling and reaching 45F, ricotta meeting 41F by 5:05 pm 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 Observed large bucket of feta cheese opened without date mark; employee stated it was opened the past Friday. CDI - Employee correctly date marked feta for 9/25. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical cleaners without labels. CDI - PIC labeled both bottles correctly (degreaser & bleach sanitizer).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans inside walk in cooler in need of cleaning. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one at the time of the inspection with a food safety certification. REPEAT.- 2 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Handwashing Signage - C Hand washing signage was missing in both bathrooms. Paper towels were missing at one of the bathrooms observed. CDI- hand washing sings were given and paper towels were installed. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara, chicken, ham, sausage and cheese were cold holding at 42-45F. PIC stated that these foods were just loaded on flip top. Stressed the importance of ensuring foods are being placed in cold hold units at or below 41F. CDI-foods were moved to walk in cooler to properly cool. --1.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked red peppers in cold hold flip top unit without a date and was said to be in unit since yesterday. Observed cauliflower in same unit with a date that exceeded the 7 day limit. CDI- cauliflower was voluntarily discarded and roasted peppers were labeled. 0 points due to overall good date marking.

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 panned raw chicken(stacked on top of each other) cooling inside of cold hold unit prone to a lot of prep activity in between two heating sources. CDI- PIC moved items to walk in cooler for better cooling methods. Long term compliance will require facility to uncover products, un-stack products and cool in sufficient refrigeration or ice bath. -.5 points.

3-304.14 Wiping Cloths, Use Limitation - C Observed soiled wiping cloth on waist of employee. Ensure that soiled wiping cloths are laundered. 0 points.

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 soiled knives stored in crevasse of cold hold flip top unit. -.5 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one at the time of the inspection with a food safety certification. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with non dented cans in the kitchen. CDI- PIC relocated can.

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 with minor food debris. Cleaning needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, sausage, ground beef, and chicken at temperatures above 41F in the prep top unit. PIC explained that items had been prepped this morning. CDI- PIC moved items to walk in cooler for rapid cooling.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the bar hand sink to fill water into pitchers. CDI-Explained to the employee that the prep sink inside the kitchen should be used instead of a hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in a container sitting on the stove at 124F. The employee quickly put the potaotes into a pot to reheat on the stove. CDI-The potoates were reheated. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced potatoes cooling on a speed rack at room temperatures. The potatoes were below 135F. Also observed some spinach cooling in the large flip top cooler. CDI-Both the spinach and potatoes were placed into the walk in cooler to finish cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of salt, semolina, bread crumbs and flour. CDI-All containers were properly labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. DO NOT PAINT. REPEAT. *Points kept the same today. The facility has the shelves on order and are expecting them any day.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certified food protection manager certification. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter. CDI-The drink was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F. CDI-The product was placed back onto the stove for reheating.

7-207.11 Restriction and Storage-Medicines - P,PF Observed a bottle of mineral laxatives, and liquid band aids stored along with facility equipment. CDI-Both bottles were removed. Store medication away from facility equipment and food.

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 cooling with a tightly wrapped cover. CDI-The plastic wrap was removed to allow for ventilation. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. DO NOT PAINT. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone sitting on top of a container of flour. CDI-The phone was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certified food protection manger certification. REPEAT

N/A

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 3 compartment sink at 0 ppm of quat. CDI-PIC handmixed sanitizer solution to 100ppm of chlorine in 3 compartment sink. VR by 4/13

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 ground beef in flip top unit that was cooked at 11am PIC stated, at 88F at 2:55pm. Observed chicken in flip top at 62F PIC stated was cooked at 11am, and hummus, grilled veggies, bruchetta, cut tomatoes in the walk in that were prepped this morning at around 11 am PIC stated between 54-47F. If cooling methods had not been changed items could of potentially not of met the cooling parameters. CDI-PIC discarded the ground beef, and changed the cooling methods to meet cooling parameters of other items. PIC educated on cooling and cooling methods. Poster provided.

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 grilled veggies in reach in dated 3/26. Observed keyna and housemade tarter sauce dated 3/27 in the walk in. CDI-PIC discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken, cut tomatoes, brushetta, ground beef, hummus all placed in large volumes, some in the flip top unit, and all with tightly fitting lids that were actively coolings. CDI-PIC educated on proper cooling methods and items were opened lids and spread on sheet pans. Items met cooling parameter when methods were changed.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ribs in freezer stored in to go plastic bag.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups, to go boxes, and napkins stored on the floor in the dry storage area. PIC stated that they were delivered yesterday.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed thermometers not functioning correctly in walk in freezer. 2 inside, 1 read 56F and the other read 32F. 4-501.11 Maintain equipment in good repair. Observed rusting on shelving in walk in.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on air vent covers in kitchen. Observed build up on wall and ceiling of debris and grease in kitchen. REPEAT

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager. Copy of trianing classes in the area given to PIC.

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 begin to plate ready to eat foods such as salads and sandwiches without gloves. EHS notified employee who was instructed by other kitchen staff to wash hands/put on gloves. Ready to eat foods may not be contacted with bare hands, no matter of when handwashing occurred. Repeat violation. Facility must implement an administrative or procedural control to ensure that employees are wearing gloves when handling ready to eat items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of potatoes left on the floor next to a large mixing device. Item was moved to a shelf by employees. Do not store foods on the floor, even temporarily.

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 bracelets/other jewelry.

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2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

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 touch a chicken breast that had been taken off the grill immediately prior with bare hands. EHS intervened and instructed employee that no barehand contact with ready to eat foods is allowed, and had employee re-cook the chicken breast back to 165F for 15 seconds, which was verified by the EHS. Ensure that all employees are wearing gloves or using clean utensils to handle food.

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 sundried tomato pesto, and other TCS items in the walk in cooler dated for 7/10/17, which exceeds the 7 day datemarking allowance for cold hold storage. Ensure that employees are checking dates on foods in storage, and discarding food when the date has been exceeded. Items were discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer solution unlabelled at time of inspection. CDI by employee labelling. All other containers observed to be properly labelled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted onions, tomatoes and peppers in a deep container stored inside a prep reach in. Items had been placed into the unit at beginning of inspection. Items were observed to be 130F. Prep units are not able to cool such foods down as they lack the air flow capacity of a walk in cooler. PIC moved the item to an ice bath, proper cooling rate observed by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet stacked plastic pan. Ensure such items are allowed to air dry before stacking.

4-502.11(A) Maintain utensils in good repair. Observed one burnt lexan pan, one lexan pan with cracked edges. Discarded by PIC. 4-501.11 Maintain equipment in good repair. Observed cooler racks beginning to rust.

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 ceilings in the kitchen area discolored/collecting residue, especially over the pizza oven area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certfiied persons at facility during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Manager at time of inspection was unaware of the employee health policy posted near the kitchen handsink. Facility must be able to produce the Employee Health policy when requested, or have all symptoms, illness and exposure information memorized. Ensure that all employees are aware of their responsibility to report illnesses. CDI by instruction of PIC as to where the policy is posted.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an ice cream cone on a plate on top of the small, reach in cooler in the kitchen area. Employees are not allowed to eat in food preparation areas. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese in the flip top unit at 47F. Unit had been left open for an extended period of time, at least 30 min, next to the pizza oven. Top layers of the cheeses were observed to be out of temperature. Employees must be aware of cold holding requirements, and equipment that is unable to maintain temperature during periods of heavy use should be adjusted or modified to do so. Employees closed the flip top lid, items observed in compliance before leaving facility.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked potatoes dated for 4/10/17 in the walk in cooler. The maximum allowable time cold holding storage (non-frozen) is 7 days, INCLUDING the first day of preparation. Thus, the seventh day from the 10th would be the 16th. Items were discarded. No other date marking issues observed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle unlabelled in the dish machine/three compartment area. All chemical spray bottles must be labelled as to their contents. CDI by PIC labelling. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage racks in the walk in cooler collecting a large amount of debris/dust. Ensure that the racks are cleaned whenever visible residue/debris/dust is observed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No persons present at time of inspection observed with an ansi-certified course certificate.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bottle unlabelled in the dish machine area. CDI by employee labelling.

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 small, handle-less scoop stored in a dry goods container. Scoops must have a handle to reduce/prevent hand contact with the food product.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager.- PIC is not certified.

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 pickled cabbage meat wraps (Sarma) that were cooling since last night in 2 deep pots with heavy lids at 48-49 degrees approx. 13-14 hrs since cooling began. CDI- PIC voluntarily disposed of improperly cooled foods.

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 Observed pans of pork and mashed potato dish (becka snicla), ground beef dish (bolognese) and a few other foods that were date marked for 8 and 9 days old. CDI- Out of date foods disposed of.

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 deep pots with heavy lids in use cooling foods improperly. CDI- Improperly cooled foods disposed of voluntarily by PIC. Reviewed proper cooling methods with PIC who said they will use flat pans to achieve proper cooling from now on.

4-501.11 Maintain equipment in good repair. Observed a couple damaged places on main prep cooler doorway frame needing repair.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager.- PIC is not certified.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a bag of lettuce stacked high in the prep unit. Lettuce was 55F. CDI - lettuce was out for an hour and placed in the cooler to cool. Observed a container of cooked vegetables in the prep unit at 47F. CDI - vegetables were volintarily discarded.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Obserrved split gaskets on the walk in cooler door, the prep unit beside the grill and the beer cooler. Replace gaskets.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed an employee towel drying pans.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on a prep unit and on the walk in cooler. Replace gaskets. Observed a prep unit not working properly. Repair man is working on it currently and items they need up there are held on ice and the rest is in the walk in cooler. Verification required 3/3/2016 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a domestic refrigerator in the office area. Facility is using the freezer. Need to get an NSF approved cooler.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC not certified.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed grilled chicken cooling in the prep top. Chicken was made an hour ago and was still 57F. CDI - explained that items need to be cooled in the walk in cooler. CDI - chicken diced and moved to the walk in cooler,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal bowls stacked wet. Observed an employee towel drying plates as they came out of the dish machine. Do not towel dry.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC(certified person) in charge on site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the stem thermometer. CDI (corrected during inspection) Thermometer cleaned during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk * next to Tiramisu made with raw eggs. Place asterisk * next to menu item and reminder on the menu. An asterisk was in front of the disclosure but it was after the reminder.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair restraint cooking food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator/freezer unit in dry storage area next door where ice machine is located. Some items are kept in the freezer. Wine is kept in the refrigerator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust or build up on the back side of the pizza prep unit, ceiling vents, floor drains and plastic bottles over wood grill containing herbs and seasonings.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC not a CFPM.

(general comment) 6-202.14 Toilet Rooms, Enclosed - C; Observed womens restroom door not self-closing.

3-304.12 In-Use Utensils, Between-Use Storage - C; Properly store in use utensils; Observed knife stored between prep table and prep cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed metal containers stacked wet in kitchen area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed kegs in cooler collecting large amounts of food debris on surfaces in need of cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed numerous PHF products (cheese, deli meats, pepperoni, sausage, cut tomato) all measuring 48-50 degrees F in cooler; CDI unit repaired during inspection and PHF products were dropping temperature during inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep non-food contact surfaces clean; Observed shelving, compressor unit surfaces, handles on bulk dry food bins all collecting debris in need of cleaning.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC on site not a CFPM.

(general comment) 501.111 Controlling Pests;6-202.13 Insect Control Devices, Design and Installation;Observed numerous fruit flies in kitchen area; Observed fly traps hanging above food contact surfaces in kitchen; traps removed and properly placed.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide advisory for raw meats served raw or undercooked; Observed advisory posted on menu for raw beef served to order without reminder posted on menu. CDI printout given to staff regarding required verbage.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous fruit flies throughout establishment.

(general comment) 6-202.12 Heating, Ventilation, Air Conditioning System Vents; Observed vents in kitchen area in need of cleaning.

2-102.12 Certified Food Protection Manager; Observed no staff members having food safety training.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep equipment in good repair; Observed rusted shelving in walk-in cooler in need of resurfacing.

Prevent contamination of food by practicing no bare hand contact with RTE foods; Observed employees touching RTE pizza's and sandwiches with bare hands in kitchen area; products reheated or discarded.

Keep facility free of pest; Observed fruit flies in kitchen and bar area.