HAWTHORNE`S NY PIZZA & BAR #3

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser with dead batteries near cook line. CDI-batteries replaced. Dispenser still does not operate efficiently. May need replacing.

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 items left to cool overnight not date marked (meatballs, meat sauce, garlic butter, thick meat sauce). CDI-all voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board stored with edge on floor. Large mixing bowl with debris in it, keep covered when not in use. CDI-sent to dish machine for rewashing.

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 multiple areas of unsealed wood throughout kitchen during inspection. Sealing necessary. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with several holes and leaking onto ground. Replace dumpster

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a multitude of dented and bulging cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed adulterated cans. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked pizza sauce cooling since 1/28/26 holding at 45F in WIC. Observed cooked pastas cooling from 200F since 12:30pm almost miss cooling window. Observed cooked broccoli in WIC not show change in temperature between recorded temperatures. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Pizza sauce voluntarily discarded. Cooling methods for pastas and broccoli changed. Cooling hastened. All items achieved proper cooling rates. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various dressings holding above 41F in dressing cooler. See temperature chart. Ambient in top of unit 46-47F. CDI - All out of temperature dressings voluntarily discarded. Maintenance contacted during inspection. TCS dressings to be held in alternative location until repair. REHS to make long term compliance visit. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various TCS foods throughout kitchen baring prep dates ranging from 1/14/26 through 1/23/26 during inspection. Observed various foods throughout kitchen baring a discard dates eight days after prep date. CDI - All out of date foods voluntarily discarded. All incorrect discard dates corrected. REHS coached staff on proper date marking. Repeat. 3 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling since 1/28/26 in WIC while in a deep, covered plastic container. Pizza sauce did not meet cooling window. Observed cooked pastas cooling while in plastic containers without agitation in WIC during inspection. Pastas would have missed cooling window without REHS intervention. Observed cooked broccoli cooling in WIC while tightly covered with plastic wrap. Broccoli did not show change in temperature between recorded temperatures. CDI - Pizza sauce voluntarily discarded. Pastas moved to colanders in prep sink and covered with ice. Pastas achieved first cooling window. Cooked broccoli moved to sheet tray in WIC. Cooling hastened. 0 pts. 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 .

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 multiple areas of unsealed wood throughout kitchen during inspection. Sealing necessary. 0 pts.

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 a multitude of heavily damaged or cracked floor tiles all throughout kitchen during inspection. Repair or replacement necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. Observed lighting intensity in WIF around 4 foot candles. Repair or replacement necessary. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Maintenance contacted. Facility has agreed to utilize single service items for customer service. All preset multi-use utensils pulled from customer tables. All kitchen utensils and equipment shall be washed and rinsed in the dish machine, and sanitized in the three compartment sink. EHS observed all three sinks at three comp filled with sanitizer during inspection. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods throughout facility holding above 41F during inspection. See temperature chart. CDI - All out of temperature items voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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). 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 opened gallon of milk baring no date label indicating the date it was opened. Milk’s expiration date was 8/19/25. Observed cooked meatballs in WIC baring prep date of 8/9. Observed container of meat sauce in WIC baring no date label. Observed chicken wings in pasta prep baring prep date of 8/14/25. CDI - All undated or out of date items voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.11(A) Maintain utensils in good repair. Observed multiple damaged rubber spatulas being stored as clean during inspection. Repair or replacement necessary. 0 pts.

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 multiple cracked tiles in WIC during inspection. Repair or replacement necessary. 0.5 pts.

6-303.11 Provide required lighting intensity. Observed light intensity in WIF at about 1.2 foot candles. Lighting repair or replacement necessary. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lasagna that had been cooled a few days prior to inspection and portioned individually and placed into the cook line flip top unit. EHS recorded a temperature of 44F on every portion of lasagna. Lasagna had not been removed from the flip top unit at all prior to the inspection. -CDI- PIC voluntarily discarded the lasagna. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single bottle of sink and surface sanitizer being stored without a label. -CDI- PIC labeled the sanitizer bottle.

4-501.11 Maintain equipment in good repair. Observed rusted wire shelves in the WIC. Repair or replace shelves. REPEAT*** (0.5 pts)

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 slight build up of white debris on the wire shelving units in the WIC. Increase cleaning frequency. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet on the hand sink by the ovens at the front off the kitchen. The leaking faucet was causing water to drip on to the floor. Repair faucet. (1 pt)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up in the ice machine that is used for drinks. Increase cleaning frequency of the ice machine to avoid contamination. (1.5 pts)

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 that were being stored with other cans that were not damaged. -CDI- Cans were immediately separated to prevent contamination. (0 pts)

4-501.11 Maintain equipment in good repair. Observed a slightly damaged gasket in the flip top closest to the fountain drink station. Also observed a broken plunger for a blender in the dry storage area. Repair or replace the necessary items. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in the O-ring of the food blender that was stored in the dry storage area. -CDI- PIC placed the necessary parts in the dish pit to be rewashed and sanitized. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a large, deep well, plastic container with lid secured with sauce prepared yesterday. PIC stated item had not been out of WIC since placed in WIC during cooling phase. PIC stated that lowest temp recorded during cooling was 42F. CDI PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house dressing with dairy, and two wrapped lasagnas in two different prep top holding above 41F. CDI PIC stated items were 41F less than 2 hours prior. Items moved to WIC to re cool quickly. Possibly keep less individually portioned dressings in container in prep top and keep lasagna underneath in RIC part of unit. 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 sauce with tomatoes holding above 41F in WIC. Item was prepared yesterday and had not been taken out of WIC since placement in unit last night. Item was in very large rubber, deep well vat, with cover secured. CDI Item voluntarily discarded. Use active stirring, shallow open pans, ice, ice wands, cans of TCS items held in WIC before use, etc. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple in use containers of liquids (chipotle sauce, oil, etc.) with no label.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink next to drink machine with cracked and missing sealant. Remove and replace

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout in tile in prep area.

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. EHS observed debris and build up on shelving near pasta prep station. EHS recommends increasing the frequency of cleaning. -.5 points

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill a cup for thermometer calibration. -CDI- EHS educated PIC on proper use of handwashing sink and PIC dumped glass. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed penne and angel hair pasta in RIC under pasta station dated 12/15 (discard 12/21). Observed heavy cream in RIC under pasta station with no date. Observed lasagna in WIC dated 12/15 (discard 12/21). Per PIC, items in RIC were prepared yesterday. -CDI- PIC properly date marked items in RIC and voluntarily discarded items in WIC. -0- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf.- Observed dead batteries in thin probe thermometer. Per PIC, new batteries have been ordered. -CDI- PIC showed EHS proof of battery order. -0-

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 sausage crumbles and pizza sauce in prep top above 41F. Employee stated that items had just been stocked. Make sure that items are below 41F before being placed in prep top. CDI - Employee moved items to WIC to finish cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup left attached to divider board. Observed ice scoop holder carrying debris. Recommend a higher cleaning frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup left attached to divider board. Recommend a higher cleaning frequency.

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 some foods inside of the prep unit held above temperature threshold of 41F. Foods include chicken, ham, cheese, and pepperoni. CDI- Foods were moved to walk in cooler to cool at a faster rate. Foods were removed from container to clean unit earlier and left on countertop.

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 cheese scoop handle making direct contact with cheese inside of prep unit.

4-501.11 Maintain equipment in good repair. Paper towel dispenser had paper towels but was properly functioning to carry out handwashing due to a jam. Repaired on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared spaghetti portioned and bagged inside of the walk in cooler. Ensure that foods are being cooled properly before tightly bagging or bags are left open in order to vent and cool at a faster rate.CDI- Spaghetti was vented and placed inside of walk in freezer.

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 bulk container of oils not labeled. CDI- Labeled during the inspection.

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 open-ended allowing possible contamination by splash or the landing of flies. CDI-Single service trays were inverted during the inspection.

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 some foods inside of the prep nit above temperature threshold of 41F. Foods include chicken, tomatoes, heavy cream, lasagna, and ranch dressing containing buttermilk. CDI- Foods were moved to walk in cooler to cool at a faster rate. Observed most of these foods stored above the fill line or not properly cooled before placing inside prep unit

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently chopped tomatoes and chicken placed directly inside of the prep unit. Ensure that foods are being fully cooled before placing inside of open air environments.

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 bulk container of sugar not labeled. CDI- Labeled during the inspection.

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 open-ended. CDI-Single service trays were inverted during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment recently switched to sink and surface chemical for sanitizing. Ensuring that test strips are provided for testing of sanitizer solutions.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer in 3-compartment sink to be reading 0ppm. Repeat. CDI by running solution for awhile and re-checking for proper concentration. Additionally, do not dip towels into solution in 3-compartment sink, but rather run solution into container to use for towels and check concentration for accuracy prior to use. Only place cleaned and rinsed utensils into sink vat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner in bar area stored with tea mix, etc. CDI by moving stainless steel cleaner to proper location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no beard covering. Obtain and use beard nets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on tables/counter tops. Once wet, clean towels must be stored in labeled container of clean sanitizer. CDI by moving towels to sanitizing bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using towel to dry utensils. This is not allowed; air drying must be used to thoroughly dry utensils. CDI by re-running utensils and pyramid stacking to allow to air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of shared dumpster to be open, trash inside. CDI by closing side dumpster door.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen food in reach in freezer uncovered. CDI: items covered -0-

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean. CDI: meat slicer cleaned during inspection. REPEAT VIOLATION. -1.5- no points escalated due to improvement from last inspection.

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 garlic oil container placed on the counter at 51F. CDI: EHS discussed with PIC and decided to put item on TPHC. Template provided via email. REPEAT VIOLATION -3-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes, ham, meatball, and green peppers prepped today tightly closed in the walk in cooler. CDI: all items vented. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout kitchen area. Per PIC, gaskets have been ordered and will be replaced soon. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light bulb at the hood. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in soap dispenser instead of soap, back of kitchen. CDI-soap provided

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed pre-made sanitizer diluted. Do not add water or dilute chemicals. CDI-bottle disposed of 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed detergent out at dishmachine. Dishes/glasses greasy feeling. CDI-new detergent bottle put in place. Sanitizer at 3-comp not dispensing. Have looked at by chemical company. CDI-tightened lid and sanitizer started pulling through tube. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with microbial growth on interior, needs thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and a garlic and oil mixture sitting on counter. CDI-Cheese covered and put in fridge. Oil and garlic mixture voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed noodles wrapped and stacked in prep top before 41F. CDI-Noodles and sauce in containers top of make unit put into cooler. <41F within 20 minutes

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bar staff storing her personal beverage in the ice bin used to make drinks. CDI-ice removed, cleaned refilled

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 grease build-up around prep sink fixtures

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 floor and baseboard in beer cooler needs repair and cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with some residue on the blade. CDI, item placed at sink for cleaning. Keep food contact surfaces clean and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooked chicken that had been previously cooled and then chopped at room temperature. The initial cooling temperature was 56 degrees and 45 minutes later the temperature was 51 degrees. The chicken was stored in a deep shallow and covered pan for cooling. Observed penne pasta in sauce that was previously cooked and cooled. Product had been bagged at room temperature and then multiple bags were placed in a deep pan. After 30 minutes of cooling the product was still at 45 degrees. CDI. Both products were still in 4 hour cooling window and were transferred to shallow pans for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed the flip top/reach in unit near the beer cooler with cheese and Stromboli at 43-45 F. CDI both items discarded. Establishment has the capacity to maintain food temperatures until the equipment is repaired. PIC contacted repair company.

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 cooked chicken cooling in deep covered pans. Observed wrapped bags of penne pasta and sauce at 45 F cooling in a deep pan. CDI. All items transferred to shallow pans for cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units missing air thermometers. Replace the missing thermometers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt with no label. Working containers of spices must be labeled.

4-501.11 Maintain equipment in good repair. Observed a damaged food processor and a damaged plastic pan. CDI. Both items discarded.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish machine collecting residue. Clean at the end of each day so that accumulation of residue does not occur.

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 damaged floor tile grout. Keep the floors in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered coffee drink first stored on top of dish machine, then moved to prep table, then to cart, and finally covered with lid and straw added. Observed employee drink stored in reach-in refrigerator and unlabeled. All employee drinks must have employee name on them if in storage, have a lid and a straw if being consumed, and be stored below and away from food and food re-lated items. Coffee drink was correctly covered and re-located, and employee drink in refrigerator was discarded. CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer mixed/available. Keep sanitizer mixed to proper concentration in labeled containers to be used with wiping towels and for spray-on purposes.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in need of replacement sweep at bottom of door - can see daylight through opening.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dried wiping cloths with some staining on them. Keep clean cloths for wiping in sanitizer to proper strength. Using lactic acid sanitizer, had proper test strips.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans, etc. Need to assure that all items are completely air-dried prior to stacking to avoid potentials for pathogen growth. CDI by placing items back at dish machine to be re-washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting board surfaces that are no able to be properly cleaned/sanitized. Replace cutting boards or have professionally planed smooth so as to be easily cleaned and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris Observed dust build-up on many shelves especially in area of pizza box storage and other shelves in prep areas. Also need to clean more frequently under glass storage in bar area.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed a few dented cans stored with cans in good condition. CDI: PIC moved dented cans to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large, plastic bus tub of chicken breast being held above 41F in walk-in cooler. Product prepared 12/17/20. CDI: PIC voluntarily discarded product. Observed several TCS foods in both sauce and salad make tables being held above 41F. Foods prepared on or before 12/17/20 and held in unit overnight. Temperature of sauce make table- 49F. Temperature of salad make table- 41F. PIC contacted serviceman during inspection. Facility to keep only non-TCS foods in make tables until repaired. PIC voluntarily discarded. EHS will follow-up with facility within 10 days to verify units properly hold temperature. REPEAT VIOLATION. VERIFICATION REQUIRED. **Due to having long-term cold holding issues, EHS implementing a Risk Control Plan.

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 several TCS foods in facility date labeled 12/18/20. Food employee stated products were prepped yesterday, 12/17/20. PIC explained delivery truck comes on Thursdays and that Thursday is bulk prep day. Food employees labeled products with incorrect date. CDI: PIC backdated labels with correct date. 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 thick, large plastic bus tub of chicken breasts cooled overnight covered with plastic lid. Product temperature of 43F. CDI: Education provided and product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed sauce and salad make tables not holding temperature. Sauce make table- 49F. Salad make table- 41F. TCS foods in both make tables holding above 41F. PIC contacted serviceman during inspection. Facility agreed to place no TCS products in unit and to work out of pasta make table until other unit repaired. See violation #20 for more details. GENERAL COMMENT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards being stored on clean dish shelf. PIC stated new boards are being order in early January.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed tomatoes, lettuce, pasta, chicken, sauce, pepperoni, in prep unit holding at temperatures above 41F. PIC voluntarily discarded. Will be back in 10 days to check on the temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pepperoni, tomatoes, sausage, with no date mark on them. CDI. PIC date marked 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 pasta with an expired date mark window. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned food stored directly under personal items. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in a cleaned dish area. CDI. PIC removed and cleaned.

4-502.11(A) Maintain utensils in good repair. REPEAT Observed two RI in the kitchen unable to function as intended. Needs to be fixed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer sanitizer. CDI. PIC repaired it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in one of the micro waves in the kitchen. Needs to be clean.

5-203.12 Toilets and Urinals - C. REPEAT. Observed damage toilet in the female restroom. Needs to be fixed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored in same place with customer food. Needs to designate an area for employee stuffs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs and raw beef stored with ready to eat food items in the walk in. CDI Raw items moved to a new location. Observed raw shrimp in the flip top unit stored so that it could drip into cheese. Raw shrimp moved to the front of the flip top.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with older residue. CDI. Item was washed rinsed and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomato prepared this morning with a cooling rate of zero. CDI, product placed on sheet pan and cooled to 41 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Repeat Non Compliance. Observed cooked pasta between 41 - 48 F in the reach in next to the oven. Observed salad, tomato, cheese, etc in flip top units above 41 F. See temperature chart for more details. CDI. Items prepared prior to today were discarded and items prepared this morning per placed in shallow pans for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ambient cooling of tomato items in a deep covered pan. Product moved to a shallow sheet pan for cooling.

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 tongs stored on oven door and touching floor when oven door is opened. Repeat Non-Compliance. CDI. Tongs removed from service and will be stored on a clean horizontal surface.

4-501.12 Cutting Surfaces - C Observed two cutting boards that are no longer cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bar soda dispenser holder with residue. Keep all non food contact surfaces clean.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed faucet handles collecting residue. Keep all hand washing sinks clean.

5-501.111 Keep storage areas and bins for waste in good repair. Observed the dumpster missing a drain plug. Install a new plug.

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 damaged floor tile at oven and damage floor tile grout in other areas of the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic butter, calzones, wings, mozz. cheese, lettuce, creamer, etc. were in between 43-46 degrees F in walk in cooler. Ambient air of walk in cooler was 43 degrees F. CDI/VR Cooling foods and other tcs foods were moved to the cold hold reach in units and walk in freezer. Walk in freezer door leading to the walk in cooler was left open to better facilitate cold air to the walk in cooler. A repair operator was called during the inspection. Facility has 24 hours to get walk in cooler into compliance before possible permit action. Will return the next business day to check for compliance. -1.5 points.

3-307.11 Miscellaneous Sources of Contamination - C Observed several food containers in reach in cold hold units and 1 door freezer unit left uncovered. All foods are to be covered to ensure that foods are protected from contamination at all times. - 1 point.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed food employee pants leg touch in use utensil tongs hanging from the oven door's handle. Store in use utensils so that they are protected from contamination. -.5 points.

5-205.15 (B) System maintained in good repair - C Can wash faucet leaks during the point of use. Adjust plumbing so that all plumbing is in good working repair. 0 points.

6-303.11 Intensity-Lighting - C Replace blown bulb over 1 door freezer unit near office area. 0 points. General Comment: Rearrange placement of tcs foods in the flip top unit adjacent to the grill to better keep tcs foods cold holding adequately.

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 Food employee was cutting cooked chicken and touching it with bare hands. Cook stated that cooked chicken is going to be reheated at a later time. Ready to eat foods shall not be touched with bare hands unless being reheated immediately to 165. CDI- Grilled chicken was reheated to 180. -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. -Pf Pizza stromboli were dated with a discard time that exceeded the 7 days. Mozzarella cheese in the cold hold unit and walk in cooler also lacked date marks. CDI- out of date foods were voluntarily discarded and mozzarella cheese was dated as needed. -1.5 points,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor./3-307.11 Protect food from contamination sources not specifically noted by code. Boxed food products were being stored on the freezer floor, several foods were uncovered while stored in refrigeration and freezer units, also observed keys being stored near clean plates above the cold hold unit make line. - 1 point.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at the front bar area contained dead batteries which didn't allow for paper towels to be used. CDI- PIC installed paprer towles until batteries are replaced.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat foods in the walk in cooler. CDI- PIC rearranged storage as needed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee with gloved hands went outside and re-entered kitchen with same gloves on to continue food prep. Food employee also went to switch multiple task with same gloved hands prior to returning to food prepping pizza dough. CDI- PIC educated employee on hand washing procedure. Food employee washed hands throughout the inspection and changed gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs were hot holding below 135 degrees. CDI- PIC reheated meatballs to proper temp(see temp log) and then reinserted inside of the hot hold unit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles such as pizza boxes was being stored in direct contact with the floor. Also observe3d keys being stored near service plates on prep line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility was unable to provide test strips for quat sanitizer. VR will return in 10 days to ensure compliance is met. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove stand still water in the bottom of 1 door refrigeration near service plates. General Comment: Ensure that dishmachine is primed and is dispensing sanitizer prior to using it to service dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and tomatoes holding around 49F-50F in flip top units across from oven. CDI: Both products had been prepared earlier today and were sent to the walk in for rapid cooling below 45F. 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 cream cheese on its 8th day of shelf life (03/13) in walk in unit. CDI: Cream cheese was voluntarily discarded. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door of restaurant open at beginning of inspection, and a fly in kitchen during inspection. CDI: Door was closed.

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 scoop stored with handle down into dry product. CDI: Scoop removed and replaced with one that would hang on top of bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observes some wet nested metal pans and palstic bins on shelf above three compartment sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired in 2015. CDI: Provided facility with a few fresh strips and PIC placed them on next order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with sticker residue left on them after warewashing process. CDI: Pans with residue were removed from service and sent to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and chicken from earlier this morning holding at 49F. All other items in unit were below 41F. CDI: Both products were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one unlabelled bag of spinach opened on 11/14 in reach in portion of flip top. CDI: Product labelled for 11/14.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in screw cap bottle stored on shelving above prep table in middle prep area. CDI: Drink voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in handsink at bar during walkthrough. CDI: Pitcher relocated.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed three badly dented cans of sauce on rack in middle prep area. CDI: Cans were removed from service and placed in office for credit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed de-greaser in an unlabelled spray bottle under the dish machine. CDI: Label applied to bottle.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened candy bar for employee stored in reach in with drinks for the restaurant. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. - P - Observed wait staff use soiled side of dish area to spray utensils and place in water then proceed to work with clean utensils without an effective hand wash.. Ensure that after working with soiled areas hands are washed properly. CDI - Hands washed and utensils placed to be rewashed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken wings (4/23) and anchovies (4/24) out of date marking parameters. CDI - Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed chicken wings not labeled. Observed garlic and oil miss labeled. CDI - Properly labeled. // Observed products in the establishment that do not follow the date of the initial prep. For example, observed ranch made on 4/25 in walk in cooler (large container) but all other product made in bottles (4/30) or pre-portioned (4/27) had different dates. Feta cheese labeled for 4/25 in cooler but labeled for 4/29 in other coolers. It is vital that the date of the initial prep follows the product in all of its locations so that dates are not being added to the product.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Observed employee food stored co-mingles with food for establishment. CDI - Product moved. Ensure that employee food is stored in a manner that prevents contamination. Recommend storing in bin labeled employee food on lower shelving area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad prep cooler holding food at temperatures greater then 45F. Cooler had been serviced for 30 minutes with the cooler and prep top doors were open causing food temperatures to rise. Food was out of temperature for 30 minutes. Observed garlic and oil reading 51F. Ensure that it is on time or temperature. CDI: all food items were taken to the walkin to cool properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed milk without label. CDI- Labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed meatballs in walk-in dated the 19th. CDI: voluntarily discarded. Milk labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed several containers of cut tomatoes cooling in prep cooler at 55 with plastic tightly covering them. CDI: tomatoes were vented to ensure proper cooling time and moved to walk in cooler. Observed marinara opened from cans and poured into large, deep containers in walk-in. Containers were covered with lids. Marinara was at 47F and had been cooling for 1.5 hrs. CDI: PIC opened lids and stated marinara would be actively stirred with ice wands.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0 pts - Observed oil on dough prep table unlabeled. CDI: oil was properly labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed one shelving unit with rusted shelves in walk-in. Observed torn gasket in walk-in. Needs replacement.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC and employees unsure of the health policy and unable to state where policy was posted. CDI showed employees posted policy and suggest they go over it frequently.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in unit and using same gloves to continue food prep. CDI gloves changed and hands washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine must be cleaned frequently to preclude accumulation. Observed ice machine with pink and black debris.

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 containers of lettuce that was tigtly covered and stacked on top of each other in walk in. CDI items uncovered and not stacked. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed two open containers of beverages over exposed foods or on prep surfaces. Ensure that cups are stored in the correct location. CDI- Moved or discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed items on the pizza station not dated. Observed great date marking in walk in cooler, and three other stations. Ensure that dating occurs for all TCS foods lasting more than 24 hours. CDI- Items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed lettuce (50F) and tomato mix (53F) stored on make top unit. CDI - Items moved to WIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed several wet wiping cloths stored on prep surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed spray bottles stored on the floor.

4-501.11 Maintain equipment in good repair. - 0pts - Observed several dish washing trays replaced but some are still worn. Continue to replace racks.

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 lettuce reading 61F placed on make top for cooling. Discontinue process of placing foods in the cooling process in make top unit. Unit is not made to cool when placed on top. Ensure that when cooling from cooked or from room temperature proper methods are in place.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed employee cutting lettuce without washing before.

4-501.11 Maintain equipment in good repair. - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. // Observed some cracked and broken utensils. // Observed some racks used for dishwashing worn. Replace. // Observed several gaskets torn. Replace. Reseal needed on outdoor canwash to ensure that water flows properly into drain.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. / 5-501.15 Provide dumpster, waste containers that are of sound construction. - 0pts - Card board container does not have a lid or plug. Dumpster is rusting with visible holes throughout container. Contact company for replacement.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee wash hands properly but recontaminate hands with hand sink handles. To avoid recontamination use a barrier such as paper towel to close handles. CDI- employee rewashed hands and corrected through education.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee work with cell phone and not change gloves. CDI- Employee corrected by PIC>

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 - Spinach dip cooked at 9 am read 80F at 2:00pm. Pizza sauce read 50F in the center most point prepared 1/5. CDI- Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Garlic and oil blend read 60F. Product is being left out for period of rush time. Strongly recommend to place item on TPHC to allow for product to be left out for extended periods of time. CDI- Item cooled down in reach in.

4-501.11 Maintain equipment in good repair. - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. / Replace wood shelving above slicer.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Almost all food in reach in freezer uncovered. CDI- Product covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw shrimp and clams stored on make top and under it are ready to eat products. CDI- All products moved over away from possible drip area. PIC will assess location of raw 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 - Repeat - Pizza sauce stored in a large container reading 60 F. To ensure that foods meet the time/temperature parameters of cooling within 4 hours product shall be placed in shallow pans, use of ice bath or wands, rapid cooling equipment, or a combination of all. CDI - Product broken down to smaller containers and placed in freezer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Mixer stored near hand sink. Item moved to prevent splash contamination.

4-501.11 Maintain equipment in good repair. - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC does not have CFPM certification.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P -0pts- Observed one employee wash hands less than 5 seconds. Employee was not going to work with food. CDI- Employee addressed by manager and rewashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Chicken cooked on 7/5 was raw. Chicken appeared with grill marks and raw interior. CDI- Chicken was voluntarily discarded. Do not par-cook any foods without prior approval. Application will be sent via email with inspection.

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 - Large batch of sauce read 50F and was prepared on 7/6. CDI- Sauce discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -0pts- Garlic butter stored on hot hold box read 68F. CDI- Butter prepared within 1 hr. Butter placed in cooler for rapid cooling and other reheated for holding. Manager will use time as a public health control for future use of butter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Chicken and lettuce were overfilled on make top units causing it to increase in temperature. CDI- Items were filled to fill line. Chicken discarded and lettuce placed in walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Eggs and cooked chicken prepared on 7/6 were not labeled. Any TCS product placed on make top units that will last more than 24 hours shall be properly labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Several portioned mashed potatoes (6/26, 6/30), pasta (6/24), meatballs (7/3), and cole slaw (7/3) were out of date compliance. CDI- Items voluntarily discarded. Any potential hazardous ready to eat foods shall be dated for 7 days if temperature is 41F or below and 4 days if 42F-45F with date of preparation counting as day one.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Tomatoes were tightly covered in two door refrigeration unit. Sauce was prepared on 7/6 and read 50F during inspection. Sauce was not properly cooled down. CDI- Tomatoes were loosely covered. Sauce discarded.

3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Mushrooms are not being washed before cutting and are being placed in original cardboard box. Discontinue practice. All fruits and vegetables shall be properly washed prior to cutting and placed in a clean container.

4-501.11 Maintain equipment in good repair. - 0 pts - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. // Observed shelving and lower shelving of prep tables throughout establishment rusting/oxidizing. Assess

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. -0 pts- Regrouting needed in some areas of kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.- PIC does not have certified food protection manager certification. A manager with certification shall be present during food preparation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0 pts- Observed one employee work with soiled containers and work with clean utensils without changing soiled gloves. CDI- Employee removed gloves, washed hands, and donned new gloves. All other employees observed properly removing gloves when needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Three door make unit reach in reading an air temperature of 50 F. All foods in reach in read 49-55F. CDI- All foods were voluntarily discarded. Product disposition form on file. Garlic and oil reads 50F. When garlic is mixed with oil it shall be maintained at 45F or below. Strongly recommend placing item under Time as a Public Health control. CDI- Items placed in reach in for rapid cooling. Verification required for make unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Two strombolis were not date marked. CDI- PIC properly dated 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 - Repeat - Large container of chicken wings dated for 3/31 and four strombolis dated for 3/29-31 were out of compliance. Ensure that if food is date marked for 4 days with date of preparation counting as day one if it reads 42-45F. Ensure that if food is date marked for 7 days with date of preparation counting as day one if it reads below 41F.

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 - 0 pts - Lettuce prepared during inspection was placed in make top unit and read 50F. Tomatoes were tightly covered in two door refrigeration unit. CDI- Lettuce was placed in walk in cooler and tomatoes were loosely covered.

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. - 0 pts - A plate is being used in flour and a scoop handle is in direct contact with sugar. Utensils stored in food shall have a handle and handle shall be stored away from food. CDI- Plate was removed. Handle was properly placed in sugar.

4-501.11 Maintain equipment in good repair. - 0 pts - Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. Three door make unit reach in is reading an air temperature of 50F. Unit must be repaired to maintain foods at 45F or below.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed several employee bottles drinks stored on food prep surface among prep pans and clean dishware. CDI- Drinks discarded by PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the walk in cooler two tubs of cooked chicken 45.9-49.0F. Chicken was dated 12-8-14. CDI- by education and voluntary discarded by PIC. Observed several cartons of milk @ 60F. Cartons of milk were in a prep pan with a small layer of ice. CDI- More ice and water added to prep pan to aid in rapid cooling of milk.

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 several bowls of expired spinach artichoke dip (dated 12-2). CDI- Voluntarily discarded by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a prep cooler missing its air thermometer. CDI- Extra air thermometer located and placed inside prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of dish machine is in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phones stored on food prep surfaces. CDI- relocated during inspection.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed several employees drinks stored above single-service and single use items. CDI - PIC relocated employee drinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean pizza pans with dried food debris. CDI - PIC relocated pans to dish washing area for cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not at the proper concentration for the mechanical dishwasher. Until dishwasher is repaired today, all dishes, utensils, pots, etc. must be manually sanitized in the 3-comp sink following using a proper sanitizing procedure. Service Technician repaired at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of spring salad mix in the walk in cooler- 53F. Observed several cups of salad dressingstored above the chill line of the prep cooler - 50F. CDI - Salad mix and dressing cups were voluntarily discarded by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature measuring device in the pizza area's prep line cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a large working container of salt not labeled. CDI - PIC properly labeled the container.

. 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler at pizza prep area.

2-301.15 Where to Wash - PFFood preparation, utensil sinks and dump sinks shall not be used for hand washing purposes. Observed employee rinse hands at food prep sink. CDI by having employee properly wash hands at hand sink before continuing.

6-301.11 Handwashing Cleanser, Availability - PFProvide soap and paper towels at all hand sinks to facilitate proper hand washing practices. Observed hand sink at bar without soap. CDI-refilled immediately.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore all foods in a manner to prevent possible contamination; raw foods shall be stored below ready to eat foods and unwashed produce stored below washed/ready to eat produce items. Observed boxes of unwashed mushrooms stored above containers of washed lettuce. CDI by instruction-items relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200-400ppm. Observed two spray bottles with 0ppm; one had been filled with soap and water. CDI by emptying and refilling bottles directly from dispenser.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces of equipment and utensils shall be clean to sight and touch. Observed food residue on several knives on magnetic strip above food preparation sink, food residue on attachment and bowl of large dough mixer and many plastic and metal containers with partial labels and label residue. CDI by placing knives and mixer at dish area to be rewashed before use. Verification required to check on items with label residue.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll ready to eat, potentally hazardous foods in refrigeration for more than 24 hours must be properly labeled with the date prepared/opened or discard date. Items in prep coolers must be either labeled or be able to be traced back to larger supply in walk in cooler. Items pulled from freezer must have sufficient marking to determine proper discard date. Observed many items in prep units with out dates and unable to trace to larger supply. Observed chicken pulled from freezer yesterday with date that exceeded 7 days. CDI by instruction. Verification required.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PObserved approximately 8 bowls of spinach artichoke dip, large container of marinara sauce and container of diced chicken past 7 day expiration dates. CDI by discarding all items.

3-501.19 Time as a Public Health Control - P,PFFollow approve Time as a public health control procedures. Maintain written procedures on site. Observed old TILT form posted on wall but did not have method of labeling pizzas. Old procedures allowed for 2 hour discard time. Facility may keep pizzas for up to a maximum of 4 hours. New Time as a public health control template form given to PIC. Observed pizzas not labeled immediately upon cooking completion. CDI by labeling with time cards.

2-303.11 Prohibition-Jewelry - CEmployees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed one employee wearing a bracelet. CDI by having employee remove bracelet.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment in good repair. Observed several torn gaskets on reach in refrigerators. Observed shelves under prep tables with peeling contact paper.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed employee don gloves without washing hands first. Educated.

. 3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed top of flip top unit across from grill holding foods at 47-48F. Staff iced. Observed stand up refrigerator holding foods 47-51F. Discarded foods including, chili, meat sauce, stock, ham. Items made today were moved to walkin cooler. Observed flip top unit to the left of the fryer holding feta and gorgonzola cheese at 48-53F. The containers on the side closest to the fryer were only foods out of temperature. Staff rearranged so non-TCS foods were placed next to fryer. Observed clam sauce sitting out at 92F. This sauce contains cooked shallots and cooked garlic. Staff immediately iced. Verification required to check refrigeration units.

Ready to eat TCS (time/temperature control for safety) foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed heavy cream and butter in need of date marking. Observed ricotta/mozz mix, roast beef, butter and deli meats held beyond 7 day time frame. Staff discarded.