GIACOMOS PIZZA AND ITALIAN RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above raw ground beef in WIC. Observed raw shrimp stored above RTE items in RIF. CDI - all items were rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm. CDI - PIC primed machine and read 50ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. PIC stated ice machine is cleaned once every three months. Increase cleaning frequency.

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 pizza slices held on time without time stamps. EHS observed logs last filled out in July. CDI - PIC added correct time stamps.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils held in hot water below 135F. CDI - PIC added water above 135. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed mini bowl used as scoop in container of raw calamari. CDI- PIC removed item, EHS suggested a utensil with a handle.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting throughout clean dish storage. Establishment has very limited space for drying. EHS suggested adding in more shelving to allow for dishes to dry. CDI - PIC triangle stacked to allow for drying.

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 pooling of water at the bottom of prep unit and ice machine. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drinks, food, and phones thought out kitchens on preparation arias and above single serves and single use items.

2-301.11 Keep hands and arms clean. -P. Observed PICs hands mainly around fingernails unclean. PIC was not handling any food or equipment at time of inspection but helps as needed. CDI- PIC properly washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touches handles of cooking equipment wipe off hand on cloth stored on prep table. CDI- PIC had employee remove cloth, properly wash hands before returning to task.

5-202.12 Provide at least 100F water at handsinks. Front handsink temping at a max of 65F due to hot handle inoperable. 6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no soap or paper towels at front handsink. PIC stated sink is normally only used during busier operating hours. CDI- PIC had soap and paper towels placed in area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce mix, feta, and sliced tomatoes in 2-door flip top, shredded mozzarella in 3-door flip top temping above 41F. CDI- PIC removed items to rapidly cool and had ice bags placed on lettuce. 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 .

3-501.15 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 sliced ham cooling in reach-in freezer densely packed with tight wrapping. CDI- EHS discussed effective cooling methods with PIC, PIC had items removed from container. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed mini bowl used as scoop in container of raw calamari. CDI- PIC removed item, EHS suggested a utensil with a handle.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying plastic bin lids in dish pit. CDI- EHS discussed, PIC had employee cease action and remove items to dish machine.

4-501.11 Maintain equipment in good repair. Observed prep table board with burns and cracks on end near steamwell. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving in walk-in.

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 water pooling at bottom of prep unit. *REPEAT*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage at knee wall between dry dish and dry storage racks (across from mop sink). Observed low grout at dish pit near glass reach-in. *REPEAT*

6-303.11 Provide required lighting intensity. Increase lighting in walk-in. EHS demonstrated light meter during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute at drink machine with black microbial growth. Clean chute.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed spaghetti, penne, egg plant, lasagna mushrooms without date. Items were made 9/25, 9/28. Items were date marked in the walk in cooler. CDI- Items dated in front. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD 40 stored with dry storage items. CDI- Chemical taken out of dry storage.

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 several bags of bread stored in to go bags. Store food in food safe bags or containers.

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 bins housing lids in need of cleaning. Observed top of knife case in need of cleaning. Observed standing water in PT 2.

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 wall damage at knee wall between dry dish and dry storage racks (across from mop sink). Observed tiles missing at mop sink. Observed low grout at dish pit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tomato sauce that was prepared yesterday measured 57F. TCS foods prepared from room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC discarded tomato sauce. 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 Chicken in sandwich cooler41chicken wings top measured 45-50F. Raw shrimp, cooked peppers and chicken wings measured 43-48F in small sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool down. 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 .

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. Clean walls behind dish machine. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans with debris.CDI Pans moved to dishwasher to w/r/s 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth dry dishes that were just w/r/s. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed single service trays stored face up without protective covering.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility no necessary for operation or maintenance.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with sticker Residue. CDI items moved to 3 comp to have residue scrapped off. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking chicken cutlets to 150F/155F then cooling off on ice and cooking later without prior approval. CDI.. EHS made PIC aware of noncontinuous cooking processes need prior approval. Cutlets were cooked to 165 and PIC declined applications for noncontinuous cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken cutlet,Canadian bacon, pork crumbles and lettuce above 41F see temp chart. REPEAT..CDI...Items 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 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 pasta, pork, and cooked chicken on 9/15 without dates, CDI.. PIC added dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed buckets of lettuce with ice on top of lettuce in direct contact with water.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 handle of pitcher stored in sugar. REPEAT..CDI pitcher was stored with handle above top of food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed in use utensils store in water 97F.. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes that was w/r/s being cloth dried 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and used clean hands to pull paper towel handle down. CDI.. Educated PIC on how to wash hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink.CDI EHS educated PIC on washing hands only in hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, Lettuce, pasta, cheese and sausage above 41.CDI.. Items were voluntarily discarded and other but in WIC to cool down. 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 items in RIC cooler and prep unit without dates held over from previous days. CDI.. Items were date marked For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed lettuce stored in ice without any means of catching the undrained water

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 handles in sugar(s) and flour. CDI ..PIC moved handles out of food 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in 113F water. CDI..PIC changed water out.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum pans that had been cleaned and stacked with clean items

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed cooked food stored in non food grade grocery bags. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed containers where clean utensils are stored with debris. CDI..PIC moved items to w/r/s

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink

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 use of to-go bags for storing bag. Use food storage bags.

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 low grout at dish pit.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bin of pickles stored on the floor in the walk in cooler.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in 135F water. CDI- Water reheated.

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 reuse of single service aluminum pans. Observed containers with handles stored for re-use. Items are not easily cleanable. Discard items.

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 shelf in walk cooler and seasoning containers in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed low grout in dish pit area.

6-303.11 Provide required lighting intensity. Observed walk in cooler in need of more light. Walk in cooler had 8 ft candles of light.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pooled egg and raw calamari over desserts in reach in. Observed raw shrimp over tomatoes in small prep. CDI - Storage order was corrected. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over raw veal. CDI - Storage order was corrected. For more information on food storage order 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 Observed alfredo dated 6/21 and meatball dated 6/20 in pizza cooler. CDI - Food was 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 133 F. Temperature was taken a minute after hot water was added. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers. Needs to air dry.

4-502.11(A) Maintain utensils in good repair. Observed melted handle on old food brush. Observed tape wrapped around knife handle at pizza station.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over ready to eat lasagna in WIC and raw bacon in same container as ham in pizza flip top. CDI - PIC rearrange WIC and voluntarily discarded ham/bacon. For more information on food storage order please visit: http://meck.co/FoodSafety

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths stored on cart and not in sanitizer buckets. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 109 F. CDI - Water was emptied.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up phone with gloved hands and move to go back to work. CDI - EHS asked employee to go wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee who picked up phone go to wash hands and come right back to food prep area in less than 15 seconds. CDI - EHS asked employee to wash hands again for at least 20 seconds and coached employee on how to properly wash hands with soap and use papertowels to turn off faucet.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw ground beef in WIC. CDI - Storage order was corrected.

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 . Observed lasagna in WIC dated 9/27. CDI - PIC stated food was made on 9/27 and frozen for a few days. PIC stated the lasagna was thawed on Sunday. Thaw date was added.

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 tea stored on floor in back of kitchen. CDI - Tea was moved off the floor. 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 dented cans mixed with others. CDI - PIC was unaware he could not use dented cans. PIC and EHS discussed removal and separation of dented cans and that cans that arrive dented are not to be used.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff preparing salads in kitchen and going in and out of WIC and other areas of the kitchen with no hair covering. Employees need head coverings when working in the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employees with wiping cloths hanging from waist and being used to wipe hands. Wiping cloths need to be stored in sanitizer buckets.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed facility is using a piece of cardboard to cover and protect standing mixer. CDI - cardboard was removed and discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone in basket with single service lids. CDI - Phone was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing updated Employee Health Agreement including nontyphoidal salmonella. CDI - EHS provided PIC with updated Employee Health information and discussed proper training and updating files with new EHA. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach sanitizer bleached out test strip. CDI - Sanitizer was diluted.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water holding in use utensils at 101 F and at 117 F.

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

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 loose FRP wall panel under prep sinks. Observed broken or missing base tiles along wall under prep sinks.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing updated EHP including nontyphoidal salmonella. CDI - EHS provided PIC with updated Employee Health information.

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. Observed facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided PIC with updated information.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw calamari, clams and muscles above ready to eat tiramisu. CDI - Storage order was rearranged.

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 on date marking please visit: http://meck.co/FoodSafety. Observed garlic in oil dated as prepared on 12/30. CDI - Garlic was voluntarily discarded.

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 squeeze bottles of oils and sauces without labels. CDI - Labels were added. REPEAT. Points not escalated due to improvements. Many bottles were labeled with only a couple missing 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 build up on outside edges of ice chute on soda fountain. Needs cleaning.

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 pieces of wood screwed into wall behind prep sinks. Needs to be sealed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use handsink to rinse out pitcher. CDI- EHS had discussion with PIC that handsinks were for handwashing only and the issue was corrected. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over a ready to eat tomato mix and dressings. Observed raw chicken over ready to eat philly steak. CDI - Storage orders were corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue and debris on utensils and knife stored as clean. CDI - Utensil and knife were moved to be cleaned.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held out on prep surfaces. CDI - Wiping cloths were moved to buckets.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone out on microwave where other food prep items were stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee fill coffee pot using water from hand sink. Observed food employee fill plastic container using water from hand sink. CDI: Education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level in sanitizer bucket- 0ppm. CDI: Education provided and food employee remade sanitizer solution.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sausage and peppers prepared on 06/08/21 reheated to 146F, the removed from stove. Product began reheat process @10:45am. CDI: Education provided and PIC finished reheat process oven. Product reached 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in small make table and large make table(middle). Products with various prep dates. Facility does not keep temp logs. Ambient temps of units- 47F and 41F. PIC turned down temperature on both units. Ambient temps now read 36F and 35F. CDI: Education provided and PIC voluntarily discarded all TCS foods. Observed noodles being held above 41F in walk-in cooler. Product prepared 06/08/21. EHS provided education and temp logs for facility to keep for at least next 10 days to monitor temps throughout facility. PIC voluntarily discarded product. EHS will return in 10 days to verify cold holding issues resolved. If cold holding issues still present, a Risk Control Plan will be written.

3-303.12(B) Storage or Display of Food in Contact with Water or Ice - C Observed chopped lettuce being held in water bath. PIC stated facility takes lettuce at close and places in water bath overnight to maintain freshness and use next business day. EHS recommended use of ice bath, but placing lettuce in collander style pan for draining. CDI: Education provided and PIC drained lettuce.

4-501.11 Maintain equipment in good repair. Observed small make table and large make table(middle) holding foods above 41F. Ambient air temps of unit 47F and 41F. See violation #20 for more details. CDI: PIC turned temp of units down. Ambient air temps now reads 36F and 35F. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout spots throughout kitchen, especially in dish/prep areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. Observed two knives at end of make tables stored as clean soiled with food waste. CDI: Food employee sent knives to be W/R/S. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and possible permit action.

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 chopped lettuce and penne pasta in walk-in cooler not meeting cooling parameters. CDI: PIC placed penne pasta on sheet tray and chopped lettuce on ice. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and possible permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in pizza station make table being held above 41F. Unit ambient temperture 45F. PIC contacted service repairman during visit. Facility using TPHC until unit is repaired. EHS will return within 10 days to verify unit has been repaired. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance will result in Risk Control Plan and possible permit action.

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 TCS foods being cooled in pizza station make table. Unit not holding temperature, but items prepared within 4 hour time frame for cooling cold products. CDI: Food employee moved items to walk-in cooler for rapid cooling. Observed chopped lettuce cooling in make tables. Units not designed for cooling, only cold holding. Observed bulk containers of lettuce cooling in walk-in cooler with lids on. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and possible permit action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 pans of freshly cooked pizza sauce stored on floor outside walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed pizza station make table not holding temperature. Ambient air temperature of 45F. See violation #20 for more details.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee take a drink from a cup with a pop open lid, then go to prepare food. CDI-EHS explained they can use one with a straw to decrease handwashing, they washed hands and changed gloves.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed womens handsink in the bathroom, at 77F. VR REQUIRED 9/19/2020.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above RTE sauce in the reach in unit. CDI_Food employee put chicken on the bottom. REPEAT. PIC did not sign due to Covid protocols

4-702.11 Before Use After Cleaning - P Observed dish machine that they were washing dishes in with 0ppm chlorine. CDI-PIC found holes in lines and repaired line. Dish machine was pulling 200PPM after repair. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obsrevd 7 knives stored in knife rack with food debris on them. CDI-Food employee took to be washed, rinsed, sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine 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 41F. -P Observed trash can size containers of sauce sitting at 52F and 49F. PIC explained tghese were made at 8:30am this morning and they put them sauce in metal sauce pans to cool, then they put in large cans after cooling and add ice wands to help cooling process. EHS took temp at 1:30 and 2:20 and sauce was 52F. Temp had not moved. CDI-PIC put back in metal sauce pans, added ice and ice wands. VR REQUIRED 9/20/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 70F in large plastic container, covered. PIC explained it had been made at 11am. Observed ranch sitting in prep unit at 52F, food employee asid they had brought them out of the cooler about 1hr ago. Ranch and blue cheese containers were way above fill line, CDI-PIC added ice to lettuce and put in smaller container, with no covering. Dressing were reduced and top containers were put back in the WIC.

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 trash can size containers of sauce sitting at 52F and 49F. PIC explained tghese were made at 8:30am this morning and they put them sauce in metal sauce pans to cool, then they put in large cans after cooling and add ice wands to help cooling process. EHS took temp at 1:30 and 2:20 and sauce was 52F. Temp had not moved. CDI-PIC put back in metal sauce pans, added ice and ice wands. VR REQUIRED 9/20/2020. Observed lettuce at 70F in large plastic container, covered. PIC explained it had been made at 11am. CDI- PIC added ice to lettuce and put in smaller container, with no covering

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 areas of low grout throughout kitchen area.

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.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC did not have clear knowledge about the employee health policy symptoms and illnesses. CDI- EHS educated PIC about the symptoms and the illnesses. Materials provided.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over pork and beef in the reach in freezer. The raw chicken was also stored over items that were fully cooked. CDI- PIC rearranged items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, chicken wings, tomatoes, and roast beef in the reach in and prep top unit on the end of the grill line with temperatures above 41F (see temp chart) All items had been prepped this morning. CDI- PIC move items to the walk in cooler for more rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on the prep surface in the pizza making station.

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

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 TCS cooked tomato sauce in a large deep tub, 45 degrees in the center, cooling more than 6 hrs. Facility uses chill sticks to cool, ensure chill sticks are being changed out regularly, if they melt during cooling they are no longer helping to cool the food. CDI- Large tub of sauce voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a TCS marsala sauce in a pan, in an in-adequate ice bath, with top portion of sauce that was not touching ice at 47. CDI- Worker voluntarily disposed of marsala sauce.

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 sliced roast beef removed from freezer approx. 6 days ago that was not date marked in make table of prep cooler. CDI- Deli meat voluntarily disposed of by worker. 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 onions date marked for 8 days ago on make table. Date mark required foods are allowed a max 7 day shelf life. CDI- Onions voluntarily disposed of by PIC. K.

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 TCS Tomato sauce improperly cooling in a large deep tub over 6 hrs that was 45 degrees in the center. CDI- Reviewed proper cooling methods with PIC, sauce disposed of. Observed deep tub of lettuce actively cooling from room temp prep at 50 degrees approx. 3 hrs in walk in cooler. Observed noodles at 52 degrees cooling in a 4" deep container for approx 4 hrs in walk in cooler. Worker said lettuce was given an Ice bath first. Be sure to maintain proper cooling methods until a food has completely cooled. CDI- Worker added ice to lettuce, observed at 41 degrees by end of inspection and separated noodles into shallow pans to speed cooling rate, observed noodles cooling at proper rate.

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 sliced ham in pizza cooler not date marked that had been removed from freezer to thaw 3 days ago. CDI- Ham date marked with date of thaw. Observed minestrone soup in main prep cooler from 4 days ago that was not date marked. CDI- Soup date marked. Points not doubles as overall date marking improvement noted.

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 12" deep tub of lettuce actively cooling from room temp prep at 52 degrees approx. 2 hrs in walk in cooler. Observed noodles at 56 degrees cooling in a 4" deep container for approx 1.5 hrs in walk in cooler. Worker said lettuce and noodles were given an Ice bath first. Be sure to maintain proper cooling methods until a food has completely cooled. CDI- Worker added ice to lettuce, observed at 41 degrees by end of inspection and separated noodles into shallow pans to speed cooling rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed worker using open trash can like a table to hold pan of cut philly meat. CDI- Employee corrected, changed pan and placed pan of food on cutting board of prep table.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main cook without a hat or hair net. CDI- Worker put on a hat.

4-501.11 Maintain equipment in good repair. Small prep cooler against wall across from cook line has peeling racks that need re-coating or replacing soon.

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 baseboard tiles in kitchen entrance by back door that are broken and/or missing, needing repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw chicken parmesan stored above RTE pickles in prep cooler. CDI- Food arranged properly by final cook temperature. Points not doubled as one instance observed.

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 several instances of date mark required foods (pasta noodles, thawed lasagna) older than 24 hrs that were not date marked. Observed instances of foods thawed more than 24 hrs ago that were not updated with a date of thaw. Observed instances of containers of marsala sauce in walk in cooler date marked but smaller containers from the same batch that are not being date marked. CDI- All date markings corrected on foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on wall. CDI- PIC called for pest control during inspection. Did not see any additional pest problem. the

3-307.11 Protect food from contamination sources. Observed raw chicken stored above clean dishes on dish rack. CDI- Dishes under chicken placed in dish for cleaning, chicken removed.

4-501.11 Maintain equipment in good repair. Observed small prep cooler door gasket badly torn, needing replacing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steak stored above pickles in the walk in cooler. CDI - steak was removed to be cooked. Explained proper storage order.

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 a container of marinara sauce at 49F in the walk in cooler. The sauce was made at 3 pm on Sunday (1/7/2018). CDI - PIC voluntarily discarded the sauce. Explained proper cooling methods and time requirements.

General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils stored in 89F water.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit beside the knife rack on the cook line. Replace gasket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's certificate has expired. No one else in the facility is certified.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the shellstock tags missing the dates of the last one used. Also, the tags were not in any kind of order. Verification required 8/18/2017

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tomatoes cooling in the walk in cooler while covered with foil. Observed lettuce cooling with the lid on in the walk in cooler. CDI - foil and lids were removed to facilitate cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees preparing salads without hair restraints.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the left and right door of the pizza prep unit. Observed a split gasket on the reach in cooler with desserts and beer. Replace gaskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed wet wiping cloths stored on top of pasta in the prep top on the cook line. CDI - cloths were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp stored above cooked chicken in a prep unit. CDI - shrimp was moved to the bottom shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils stored in 99F water. Observed the handle of a utensil down in a container of steak.

Oh Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the walk in cooler. Replace gaskets. 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 2 cracked containers on the dying rack.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a hat stored on the dry storage rack.

Repeat violation 2-101.11 PIC shall be present during all hours of operation.-PF - PIC was not present upon arrival.

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 a large container of meat sauce and marinara above 45F. PIC stated the sauces were made yesterday. CDI - PIC voluntarily discarded. Discussed proper cooling methods.

Repeat violation 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 cooling in the prep top and prep unit. Explained to cool items in the walk in cooler to 45F before placing them in the prep unit. Observed large containers of sauce in the walk in cooler not cooling in time. Explained proper cooling methods.

General comment 4-101.16 Sponges Use Limitation - C - Observed one QUAT sanitizer bucket at 50 ppm. CDI - a new bucket was provided at the proper concentration.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the walk in cooler. Replace gaskets. Observed shelves in the walk in cooler starting to rust. Do not spray paint. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one heavily burnt/warped cutting board in use. Replace.

. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in kitchen without lids. CDI- Drinks removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed meat sauce made 3 days ago not listed on prep chart. Recommend also date marking individual foods as using prep charts alone for date marking can be confusing. CDI- Sauce date marked.

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 being cooled in deep amount with a tight cover at 75 degrees nearly 2 hrs since cooling began. CDI- Chicken placed on flat pans and cooled in walk in to 68 in the next 15 minutes.

4-501.11 Maintain equipment in good repair. Observed damaged FRP on splash board separating the two prep sinks. Needs repair to make smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in prep cooler and above clean dishes on dish rack. CDI- Drinks 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 pizza cook contacting cooked pizzas with bare hands as he removed them from the pizza oven. CDI- Employee corrected, put on gloves to handle RTE foods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over cooked chicken in prep cooler. CDI- Shrimp moved to bottom shelf.

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 container of cooked chicken in walk in cooler cooling and a sealed deep container of noodles cooling in walk in cooler. CDI- Items placed in shallow vented pans to cool faster.

4-501.11 Maintain equipment in good repair. Observed damaged FRP on splash board separating the two prep sinks. Needs repair to make smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse stored on clean dish shelf above clean dishes. PIC placed purse in proper location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employees drinking from and storing uncovered cups in kitchen. CDI- Employees corrected, removed drinks.

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 some ham date marked on prep chart for 8 days ago, worker said they put wrong date on chart by accident. Be sure to date foods accurately to prevent shelf life confusion. CDI- Ham 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 grilled chicken stored in deep and foil covered container actively cooling. CDI- Chicken separated into two shallow vented containers to meet proper cooling temperature in required time.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed chef and server cutting and handling salad tomatoes for with bare hands. CDI- Employees corrected, handled tomatoes disposed of. Workers washed hands and put on gloves.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC) - P. Observed no written procedures in place for pizza TPHC. Observed written procedures in previous inspections. CDI- Gave PIC updated TPHC form to fill out and retain.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside small prep cooler on cook line. CDI- Thermometer placed in cooler.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed low temp chemical dish machine washing much higher than recommended 120 degree temperature. Dish machine washing at 155-160 degrees. Chemical sanitizer loses its effectiveness at higher temperatures. Recommend having dish machine serviced to adjust high water temperature.

3-301.11 No bare hand contact allowed with RTE foods. Observed chef handling deli meat and cheese with bare hands while preparing customer sandwich. CDI- Chef corrected, disposed of meat and cheese, washed hands and put on gloves to handle RTE foods.

3-302.11 Store food by final cook temperature. Observed raw shrimp stored above RTE bread in reach in cooler. Observed raw beef stored above tomatoes in walk in cooler. CDI- Fod properly stored.

3-501.14 Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed broiled chicken and broth in a deep container with tight lid at 70-72 approx. 4 hrs since food was cooked and placed in cooler. Observed cooked onions sealed with foil approx. 2.5 hrs since they were cooked. Foods rapidly chilled in freezer and observed below 45 before end of inspection.

3-501.17 Date mark all required TCS/RTE foods per NC food code. Observed cooked chicken wings made 2 days ago that were not date marked. Facility uses date of prep charts to keep up with food shelf life. Wings cook date was not on prep chart. CDI- Wings properly dated on chart.

3-501.15 Use approved cooling methods to ensure foods meet proper cooling temperatures in required time. Observed improperly cooling chicken in deep sealed container and cooked onions not vented to cool. Observed large and deep tubs of noodles in cooling process with tight lids and tubs were stacked on top of each other. Use ice baths, quick chilling equipment, stir often, do not stack cooling pans, or use other effective cooling methods. CDI- Approved cooling methods used to allow foods to reach proper temperature within required time.

4-202.11 Fod contact surfaces must be approved for food and easily cleanable. Observed linen bag in use to hold bread. CDI- Bread disposed of, bag will not be used to directly touch food.

PIC needs to be present with food safe certification by 1/1/14.

Store employee drinks covered and below food or food contact surfaces. Observed an employee drink stored above salads in small salad fridge. CDI- Drink removed.

Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed very deep tub of TCS marinara sauce improperly cooled in walk in that had been cooling since yesterday observed at 60 degrees. Likely the chill wands in use are depleted quickly and then not rotated out with other frozen chill wands. Recommend revising cooling methods to ensure cooling temperatures are being met within required time. CDI- Sauce denatured and disposed of by PIC.

Label all chemicals. Spray bottle of bathroom cleaner not labeled behind counter.

Use approved cooling methods to achieve proper cooling. Sauce improperly cooled in very deep container. Use shallow pans, quick chilling equipment, ice baths, rotate ice wands to ensure they are continuously cooling, stir often, do not stack cooling pans and vent pans to cool.

Do not store food directly on racks to prevent contamination. Observed washed tomato stored directly on prep cooler rack. CDI- Tomato washed and protected. Do not store food in un-approved food bags. Observed breads stored in garbage bags. CDI- Bread moved to food safe bags.