MEZZANOTTE

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 EHS observed a container of whipping cream with no date mark and two containers of cooked potatoes held beyond 7 days (prep dates of 6/10 and 6/16). CDI- EHS allowed PIC to add date mark to cream and PIC voluntarily discarded the containers of potatoes. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed some areas of the kitchen with low grout present. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vent with dust build up in kitchen. -0-

3-203.12 Shellstock, Maintaining Identification (Pf) Observed mussels in walk in cooler with no shell stock tag. PIC stated that they removed the tag because they thought they were going to sell the last of the shellfish the night prior. CDI- PIC voluntarily discarded of the mussels. -1- 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 shelhstock tags being stored in ziplock bags. Tags were not stored not stored in chrological order and months were co-mingled when each month had a designated bag. CDI- PIC corrected chronological order. EHS suggested an index card holder could useful. -1- 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provided a parasite destruction letter for salmon that is offered undercooked. Facility provided a letter but it did not state that salmon was net raised/pellet feed or frozen for the required time. EHS advised that facility needs the parasite letter that corresponds with the salmon provider. If that salmon box/invoice states that it is from low county then the parasite letter should also be from low county or be linked to the provider. 10-day VR required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above washed produce and ready-to-eat products in the walk in cooler. CDI- PIC corrected storage order. -0- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in lowboy cooler unprotected and items were not cooling. CDI- PIC covered items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of pizza sauce (44F), arugula (44F) and shredded mozzarella (43F) in pizza prep unit. Items had been prepped 02/22 and had been in the unit overnight. CDI- PIC voluntarily discarded the items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic pans stacked wet in clean dish storage. CDI- PIC unstacked dishes to allow them to air dry as they were recently washed. **REPEAT** -0.5-

6-305.11(B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Observed employee belongings stored on shelves with facility food and equipment. CDI- PIC relocated items to approved location. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of garlic/oil mixture and housemade pickled onions (hot brine) in a prep unit above 41F. Products were stored on a metal tray sitting above the pans in the prep unit. CDI- PIC voluntarily discarded the items. -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a plastic squeeze bottle on the line with no label. EHS advised PIC that all containers shall be labeled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stacked wet in clean dish storage. CDI- PIC unstacked dishes to allow them to air dry as they were recently washed. -0-

4-501.11 Maintain equipment in good repair. Observed cracked doorway in reach in freezer. **REPEAT** -1-

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 fingerling potatoes, roasted potatoes and cannellini beans with a prep date of 6/10 which exceeds the 7 day date marking requirement. CDI: Items were 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 .

4-501.11 Maintain equipment in good repair. Observed cracked doorway in reach in freezer. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored in front of capers inside prep top. Facility has had this violation on multiple past inspections. EHS has completed risk control plan and ITS with facility. Storage order was rearranged. VERIFICATION REQUIRED. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made garlic oil at 62F sitting on prep table. CDI: Item was placed in walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed cracked doorway in reach in freezer. REPEAT.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cooked chicken being stored below raw beef inside walk in cooler. CDI: Storage order was rearranged. Facility has completed risk control plan with EHS. ITS issued. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and plastic containers soiled with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of oven cleaner with label worn off. CDI: Item was 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. Observed diced tomatoes cooling at a rate of 0.02F/min in container wrapped tightly with plastic wrap. CDI: Plastic wrap was removed. 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 .

4-501.11 Maintain equipment in good repair. Observed bottom of reach in freezer door way cracked. Repair.

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 minor food debris build up inside reach in freezer. Clean as needed.

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 some of the shell stock tags sold within the last 90 days not in chronological order. CDI: Tags were placed in chronological order during inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed calamari being stored above bruschetta inside reach in cooler. Observed raw chicken tenders being stored above mozzarella sticks inside reach in freezer. Both items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. EHS will conduct a long term compliance visit in which a risk control plan will be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing under running water at 80F. CDI: Shrimp was placed in walk in cooler.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed cut butternut squash on sheet tray with stickers still on. Ensure items are washed before use.

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 spoon being stored with handling coming into contact with bruschetta.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) portions of raw animal food (raw breaded chicken cutlets and two wrapped portions of breaded meatballs) actively placed above ready to eat food items and unwashed produce (unwashed mushrooms, cut potato rounds) in WIC during cooling process. CDI - EHS and PIC discussed proper storage of cooling raw animal food, ready to eat food, and unwashed produce to prevent contamination of ready to eat food, produce, or meats of lower cook temperatures. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) metal plate of cooked chicken cutlet placed within the larger bin of chicken cutlet during cooling. CDI - Gloved PIC removed metal plate from storage bin. REPEAT. Note: No escalation in repeated violations due to noted improvement from previous inspections; long term storage of raw animal food was observed as being in compliance with standing freezer, prep units, and WIC. Less improper contact was observed within WIC. EHS and PIC discussed proper storage of food during cooling process (cooked chicken, raw, in process food.) No improper storage of produce was observed, EHS provided PIC with storage order guides for RIC units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed one (1) bottle of premade commercial chlorine sanitizer with peeled label. Identical bottle was observed at same chemical storage. CDI - EHS labeled with sharpie (‘Bleach cleaner’) and placed adjacent to commercial label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently placed cooling food items (ground beef bowl and chicken cutlets) cooling with plastic food wrap over container surfaces. EHS observed minimal cooling of one (1) item (ground beef) due to lack of ventilation. CDI - EHS discussed cooling with PIC and removed plastic wraps to improve cooling. EHS provided cooling charts for ready to eat and ambient temperature foods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately ten (10) bins of recently cooked, properly date marked, and covered pastas (spaghetti, penne) placed on floors of WIC due to lack of available shelf space. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three (3) food employees engaged in food prep (rolling meatballs, cooking chicken, etc.) while wearing watches.

3-302.15 Wash fruits and vegetables prior to use. In prep top 2, observed one (1) sliced apple half with sticker still on its surface. Wash fruits and vegetables such that they have no stickers or sticker residue. CDI - PIC voluntarily disposed of apple. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) knife in prep top 1 stored across multiple containers of food, with handle contacting butter in prep top container. CDI - EHS removed knife without making barehand contact and PIC rotated it to dish pit for corrective cleaning.

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 seven stacks of single service articles (to go boxes, catering trays, lids) at prep table, dry storage, and prep table over head shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste (food bags, water bottles, multiple cardboard boxes, etc.) stored at door of garbage disposal. Waste appears to have been placed by other nearby facilities and non business drop off. Contact waste management company and/or property manager to verify waste is properly disposed and made unavailable to the general public.

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 two (2) missing ceiling tiles in kitchen above prep line and ice machine. Replace missing and damaged ceilings, walls, and flooring as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw shell eggs stored over ready to eat sauces in prep table RIC. Observed two (2) pans of frozen, repackaged gnocchi (made with raw egg) above ready to eat food items in Reach in freezer. REPEAT. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) cartons of unwashed strawberries stored above ready to eat foods in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) speed rack pans of cooling pastas stacked with non food contacts touching portions of cooling foods. Observed approximately seven (7) apples stored directly on cleaned racks of prep table RIC. Observed two clean (2) bins of washed produce set inside bin of washed tomatoes. CDI - Storage order of reach in units and WIC were reorganized to prevent potential contamination. Bins were moved to prevent potential contamination of food via non food contact surfaces. EHS washed hands, donned gloves, and placed washed apples were placed within bin to prevent potential contamination. EHS provided PIC with storage order guides for RIC units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 potato gnocchi stored in reach in freezer. Per conversation with the PIC, this TCS food item is prepared with non date mark exempt TCS foods (cooked potato), frozen, and transported from an associated food establishment (Luce) for further long term storage in establishment reach in freezer. Though the item can be held in freezer storage for an extended period of time (greater than 7 days), it is required to be date marked for the day of preparation and receiving. CDI - EHS requested date of reception from other establishment (08/04) and date marked food accordingly. Note: all other non date mark exempt, TCS foods were observed as being properly date marked within the establishment. Facility date marking has improved considerably. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four (4) trays of recently cooked sliced russet potatoes placed on floors of WIC to cool, due to speed rack being occupied by cooling pasta. CDI - Pastas were separated out and trays were placed on speedrack for effective cooling, elevated from the floor.

3-302.15 Wash fruits and vegetables prior to use. Among apples stored in prep table RIC, observed two (2) with stickers still on their surfaces. Wash fruits and vegetables such that they have no stickers or sticker residue.

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 five (5) stacks of single service articles (to go boxes) at prep table over head shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 bunches of herbs (cilantro) stored inside of grocery bag in WIC. Store food only in food safe bags and containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with covered waste bin.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed plates of carpaccio stored over RTE foods in flip top prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed containers of cut lettuce and mixed greens not date marked. CDI, foods voluntarily discarded. Improvement made since previous inspection. Points not escalated today. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some bowls wet stacked. 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 clean pans stored in splash zone of 3 compartment sink behind faucet handles.

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. PIC not able to provide vomiting and diarrhea cleanup procedures. CDI, sample procedures emailed to establishment.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee relocated garbage can with gloves then handle clean equipment. CDI, employee removed gloves and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at bar hand washing sink or hand washing sink entering kitchen. CDI, towels supplied.

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 cut Tomatoe and unsalted butter over stacked in flip top prep cooler above 41 degrees F in unit overnight. CDI, items voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 mozzarella cheese, ricotta cheese not date marked. Observed goat cheese with date of preparation of 12/13. CDI, foods voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of disinfectant stored over food and equipment along prep line. CDI, chemical bottle relocated for proper storage.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions removed from commercial packaging and not washed prior to preparation and cutting.

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 lacking written procedures for a vomit and diarrhea clean up plan. - CDI - EHS provided PIC with a copy of written procedures for vomit and diarrhea clean up plan. Train staff on written procedures and maintain in facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed pizza sauce in pizza lowboy unit dated 7/20. Per employee, pizza sauce was prepared the day before and divided into smaller containers today. Date food items with the day the food was prepared. Also observed meat sauce in flip top unit lacking a date mark. PIC stated item was prepared yesterday. D- CDI - PIC corrected date on pizza sauce. PIC provided date on meat sauce.

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 squeeze bottles of oil and sauces not labeled. - CDI - PIC labeled all squeeze bottles.

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. - REPEAT - Observed food debris buildup in bottom of reach in freezer. Increase cleaning frequency to prevent buildup.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods stored uncovered and exposed in cold storage during inspection - in reach-in freezer and walk-in cooler (lasagna on top of speed rack). CDI-PIC covered foods.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some containers holding cleaned utensils with food debris. Observed knife not in use, being stored between prep table and prep unit. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a cambros and metal pans stacked wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep grooves/scratches in dish area in need of replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed in bottom of right reach-in freezer.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form in Spanish, but emailed PIC link to access in different languages as needed. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed PIC a link to access the state’s example written procedure. Hard copy in Spanish provided to PIC. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 dry hands before turning off faucet without recontaminating hands.-P Observed food employee dry their hands then turn off the faucet with their bare hands and not a clean barrier. CDI- EHS educated PIC on when to wash and proper handwashing procedures, and recommended immediate handwashing training for all staff. Employee rewashed their hands. EHS observed a second food employee handle raw salmon with gloved hands then wit the same gloved hands touch clean and sanitized plates. CDI- EHS provided handwashing education, plates were taken to warewashing area to be cleaned, and food employee removed gloves and properly washed their hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff fill two pitchers of water in kitchen area handsink. EHS educated wait staff member and PIC that hand-sinks shall only be used for handwashing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to produce parasite destruction letter from suppliers for the salmon, halibut (dinner features menu), and shrimp (dinner features menu) offered “cooked to order”. PIC was unable to produce invoices for the above mentioned food items. He stated the invoices and other documentation are taken to the corporate office on Tuesdays. PIC stated he will contact suppliers for letters. EHS instructed PIC to cook all three food items to a minimum of 145F until records are produced. He understood and agreed. Verification visit no later than 12/23 to verify records have been received and maintained in facility for fish and shellfish offered raw or undercooked. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf EHS observed 5 knives stored clean with visible food debris on blades and handles. CDI- Food employee removed knives and had them proper cleaned and sanitized.

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 multiple containers of cooked pasta cooling while in deep portions and tightly wrapped. All pastas were cooked and started the cooling process around 3. Observed a deep and tightly covered container of pizza sauce prepared today (12-14) stored in pizza make station cooling. CDI- PIC on his own moved the pastas to the reach-in cooler to quickly cool. The pizza sauce was divided into two smaller containers and placed in the reach in cooler to quickly cool. EHS discuss proper cooling parameters and methods with PIC. Educational cooling posters emailed to PIC for training.

. 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 exposed wooden table used to prepare food items (e.g. pound chicken breast) not smooth with large chips, crevices and pits. All food and non-contact food surfaces shall be smooth, easily cleanable and nonabsorbent. Repair wooden table so that the wood is not exposed, the surfaces and legs are smooth, and easily cleanable. If the wooden table cannot be repaired, replace the table so that it meets the above mentioned requirement. Feel free to contact me before purchasing a new table to verify. Per PIC, food is no longer placed directly onto the wooden table, but they now place a plastic cutting board on top of the wooden table and please the food on the plastic surface.

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 accumulation of food debris in microwave. Increase cleaning frequency to avoid build up.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to produce parasite destruction letter from suppliers for the salmon and halibut offered “cooked to order”. Invoice produced for salmon, but no parasite destruction information listed. PIC stated he will contact suppliers for letters. EHS instructed PIC to cook all salmon to a minimum of 145F until letters are produced. He understood. Verification visit no later than 09/03 to verify letters have been received and maintained in facility for salmon and any other fish offered raw or undercooked.

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 TCS foods (ground sausage, roasted peppers, roasted tomatoes, and roasted mushrooms) in pizza station prep unit not date marked. Per food employee, all food items were prepared on 08/24. CDI-EHS allowed food employee to backdate products. EHS explained if this violation continues, EHS may require items opened or prepared and held more than 24 hours to be discarded if no date mark labels provided. EHS noted improvement based on previous inspection and will keep points at half this inspection. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near warewashing area handsink and wall. Contact a licensed pest control operator to address issue. Overall, the facility is clean to sight.

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 plastic bowls used to scoop sugar and flour stored in bulk dry ingredient bins. Provide scoops with handles to avoid contamination from hands and arms. Store scoops with handles above food product at all times. REPEAT

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed exposed wooden table used to prepare food items (e.g. pound chicken breast) not smooth with large chips, crevices and pits. All food contact surfaces or potential food contact surfaces shall be smooth and easily cleanable. Repair wooden table so that the wood is not exposed, the surfaces and legs are smooth, and easily cleanable. If the wooden table cannot be repaired, replace the table so that it meets the above mentioned requirement. Feel free to contact me before purchasing a new table to verify.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed frozen raw animal food over frozen veggies and frozen slices of cheese cakes. CDI-foods were reordered to where the animal foods were put onto the bottom shelf (no chicken) and the cheesecake was put on the shelf above them veggies.

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 foods such as pasta, sauces and meats that were prepared 05-18-2021 that were not date marked. Observed milk that was opened 05-18-2021 and was not date marked. CDI-PIC date marked all foods that required date marking

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cup with no handle in a container of flour. CDI-cup was removed

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags to not be in chronological order. CDI-tags were placed in the correct order before EHS left.

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 cheese in reach in cooler that was above 41F. Cheese was prepped last night before closing and was placed into the reach in cooler. CDI-cheese was discarded. EHS informed PIC that the cheese did not properly cool after it was prepared at room temperature. Suggested that TCS foods prepped before closing be placed into the WIC and then before opening for the next day place into the reach in to maintain temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed lots of small flies in kitchen near dish area and bar. Address with pest control.

4-602.13 Nonfood Contact Surfaces - C Fan building dust. Clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal coffe cup stored on drain board of prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F, CDI- Foods were overstacked. Discarded. Keep below fill line.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some oil bottles unlabeled.

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. Scoop stored in meat sauce with handle in product. Keep handles out of products.

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 Employee cutting bread with bare hands. CDI- Bread discarded. Employee donned gloves to cut bread. Do not touch RTE foods with bare hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some foods in reach in coolers with no wrapping. Keep wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dry food debris on wheel of slicer which had been cleaned last night. Also noted some food debris on plates. CDI- Wheel and plates cleaned.

4-501.11 Maintain equipment in good repair. Shelves above sink rusted and in need of repair.

5-501.17 Toilet Room Receptacle, Covered - C Female restroom not provided with covered receptacle. Obtain.

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 Dish employee noted washing hands at handsink before donning gloves for approximately 5 seconds. Hands shall be washed adequately using approved procedure above. CDI. PIC instructed employee to wash hands for a longer amount of time. Employee washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Pizza employee noted placing ready to eat pizza on plate for service with bare hands. CDI. The pizza was voluntarily discarded by PIC. Discussion held with both the PIC and the food employee on glove and utensil use as opposed to using bare hands. Single-use gloves given to pizza employee to use when handling the ready to eat pizzas.

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 marinara sauce in the walk in cooler cooling from last night at 47F. Observed meat sauce cooling from last night at 45F. Observed pasta noodles cooling from last night at 45F. CDI. The pasta noodles and meat sauce were uncovered and placed into smaller portion to cool to 41F per state regulation. The marinara sauce was voluntarily discarded as it was above 47F. Repeat; full points. Discussed cooling parameters with the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed diced ham at 42F and mozzarella cheese at 45F in the top pizza prep cooler. CDI. An ice bath was utilized in this cooler to lower temperature to 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 Observed different kinds of pasta noodles cooling from last night individually wrapped in pans stacked on top of one another. Observed marinara and meat sauce cooling from last night in deep plastic containers tightly covered. CDI. The pasta noodles and meat sauce were uncovered and placed into smaller portion to cool to 41F per state regulation. The marinara sauce was voluntarily discarded as it was above 47F. Repeat; full points. Discussed cooling methods in depth with the PIC as this is a repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed no labels on light/dark balsamic dressings, greek vinaigrette, and lemon dressing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw clams and scallops stored above ready to eat cheese and sliced meat in the bottom of the prep cooler. Observed unwashed tomatoes and mushrooms stored over ready to eat tomatoes and onions in the walk in cooler. CDI. The PIC moved all the foods to their proper places. Repeat. Half points; glove use has improved only points for storage; full points taken at the next inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine at 0 ppm. The PIC contacted the chemical company during the inspection and he stated that he would be out within an hour or two. PIC to hold off on having dishes washed until dishwasher is repaired and providing 50-200 ppm of chlorine. I will return within ten (10) days to verify compliance.

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 diced ham cooling in top pizza prep cooler at 45F at 2:00 pm. PIC stated it was made and placed in the pizza prep cooler at 1030am. Allowed ham to cooler in walk in cooler but did not change temperature after 30 minutes in the walk in cooler. CDI. The PIC voluntarily discarded the diced ham.

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 COMMENT: Observed mixed veggies in reach in cooler marked with a prep date of 3/13. CDI. The PIC voluntarily discarded the mixed veggies; no points taken as all other items were date marked appropriately.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Carpaccio dish on the menu listed with consumer advisory with asterisk but does not describe what is undercooked (beef). Appropriately disclose and list beef as undercooked on this dish on the menu. I will return within ten (10) days to verify compliance.

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 ham cooling in top of pizza prep cooler. Observed container of pizza sauce made from ambient ingredients cooling in the bottom of the pizza prep cooler in large container tightly covered. CDI. Ham was voluntarily discarded as it could not cool in time in the walk in cooler when moved. The pizza sauce was placed in the container recently and was moved to ice baths in smaller portions to cool to 37F.

4-501.11 Maintain equipment in good repair. COMMENT: Observed wooden cabinetry at the waitress station not in good repair. Replace or repair cabinetry.

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. COMMENT: Observed debris from wood oven on floors and behind walls at the 3 comp sink in the bar area. Clean more frequently.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager (CFPM) on duty at time of inspection. CFPM must be on duty at all times food is being handled.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee use gloved hands to handle raw steak then to handle utensils/wet wiping cloths to clean surfaces. CDI (corrected during inspection) by instruction. Employee removed gloves, washed hands, and donned new gloves for different tasks; was directed to wash rinse sanitize the equipment that was touched. Wash hands after handling raw meats and then beginning a new task as well as changing gloves if handling raw ready to eat foods or handling clean equipment (see violation 13).

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves touching raw steak then handling equipment and clean wiping cloths without washing hands and changing gloves. CDI by instruction. Employee washed hands and donned new gloves. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shell eggs in the walk in cooler. CDI. PIC moved the raw shell eggs above the raw chicken. Points not escalated; the PIC has done a good job separating all other raw animal foods and was a small panned portion of chicken; used as a teachable moment; PIC rectified immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P At the pizza prep cooler the following foods were out of temperature compliance: mozzarella cheese, mushrooms, salami, ham, eggplant, tomatoes and sausage (all above 45F see temperature). CDI. All foods were voluntarily discarded by the PIC. A work order was placed for the equipment at time of inspection. Suggested ice bath for foods as a remedy to maintain temperatures until it is repaired.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. COMMENT: Observed a wooden type table used for the pounding of chicken, veal, etc. in the kitchen. Unsure if this wooden table is approved; the wood is being to crack in particular areas. Ensure this is NSF approved or an approved type of wood to be used in the kitchen; will reevaluate at the next inspection. Observed the pizza prep unit holding an ambient temperature of 50F at a non-busy time; manager called home office to have repairman come out and will repair at dinner time.

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 food employee going from dirty to clean without washing hands. CDI PIC provided teachable moment with food employee and demonstrated correct hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting herbs without gloves. CDI Herbs discarded. REPEAT VERIFICATION REQUIRED. *Failure to comply with BHC policy will result in a intent to suspend in future if not addressed during verification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored on top of container of milk and marscapone cheese. CDI Eggs were moved to another location. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items at pizza location holding above 45 degrees. CDI PIC placed items on temporary TPHC for today and will ensure items are held cold below 45 degrees (before 1/1/19).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some bottles containing aqueous solutions and oils not labeled. REPEAT Points not escalated due to food estasblishment effort overall with labeling; there were less than 10% of bottles not open. However if seen in future inspection, points will be deducted

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying insects. Make sure to have pest control address.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed olives and fruit used at the bar being stored on the floor under the shelving in walk in cooler. Make sure to keep at least 6 inches off the floor. 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 damaged ceiling tile over line which was exposing the outside. Make sure to keep in good repair.

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 an employee cutting green peppers for salads with no gloves on- cdi green peppers washed and employee donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked steak being placed on the cutting board that had the raw steak on it. cdi- steak put back onto the grill while the cutting board was run through the dishwasher.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed PIC going to fill sanitizer bottle in sanitizer that was 0ppm- cdi refilled sink with 200-400ppm quat. Be sure staff visually verify that pink quat solution is filling the tube before running for use.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Most oils and condiments on the line were labeled today except for a couple large bottle of oil.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed new baseboard around the handsink but still none around the dishwasher area. Provide so that water is not seaping into the walls making a hard to clean area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple drinks with and without lids stored on prep tables that were in use- cdi employee drinks were discarded or moved to the bottom shelf with lids on them.

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 Employee was handling spinach used for salads with their bare hands- cdi spinach discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water pitchers being filled in handsinks by wait staff. cdi- employees stopped and dumped out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Squeeze bottle of oil with roasted garlic were stored at room temperature and had been all night- cdi discarded. Even if it is raw garlic in oil, it must be refrigerated and date marked.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Burn cream was stored on top of the first aid supply box which is above the prep sink- cdi burn cream put back into latched first aid box.

3-501.13 Use approved thawing methods. Shrimp was thawing in standing water today. cdi put under cold continually running/draining water. Approved methods mean the correction used today, in refrigeration, in microwave, or during the cooking process.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Build up present on the airdry rack above the 3 compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Baseboard missing from wall at dish area and hand sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee. , with no lid, stored next to the pizza line and next to spices- discarded by employee during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and raw calamaris stored over pasta and cheese- raw product moved to the bottom shelf to correct. Observed raw breaded chicken stored over sauce in the walk in - chicken discarded by PIC to correct.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed beans that come in canned and are mixed wtih oniions oil and spices, cooling from last night and they still had not reached 45F in the middle of the product. Product discarded by staff to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed canned beans mixed with onion, oil and spices that had been cooling overngiht in a very large portion, tihgtly covered, in a plastic container- product discarded during inspection to correct. Recommend using an ice paddle or breaking down into smaller portions.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bar fruit and containers of crushed parm. cheese stored on the floor of the walk in cooler- all picked up duringinspection to correct.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard around the dishmachine and handsink. Observed dust build up on ceiling around vent. 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.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw whole beef, raw ground beef, and raw pork stored in the same container- products all have different final cook temperatures and must be kept separate from each other. All put into their own containers today and pork was placed ontop of raw sausage to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mozzerella and pizza sauce stored on the counter today at room temperature- product timed today and PIC agreed to discard at 3:30pm. TILT form emailed to give this option. Either time as discussed or keep this product in cold storage during service. Observed items on the top of the pizza make table holding at >45F(all items below were very cold). Reduce the amount of time the lid is kept open, once closed food began falling.

o3-501.15 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 canned beans that had oil and spices mixed inwith them, cooling in deep portions, in plastic containers that were tightly covered and stacked. Products unstacked, uncovered, and stirred during inspection to get teh cooling process sped up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around the standing water at the onions.

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 and spoon stored in standing cool water today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard at walk in door and handsink. Observed a seam in the floor at the onion storage that needs to be filled in as it is holding water today.

Observed raw shrimp stored ver open soup- shrimp moved to raw fish section. Observed raw shrimp overpasta in teh make table moved to bottom shelf today.Observed raw ground beef stored over brerad- beef moved out of cooler today. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed multiple bottles of sanitizer not labeled and a bottle of vinager without a label0- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed cut lemon and limes stored on floor in container today- stored 6" off of floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed spoons stored in a soiled container that had water inside. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed torn gaskets on make table doors- replace. 4-501.11 Maintain equipment in good repair.

Observed missing baseboard at both handsinks and at dish machine. 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 uncoated bulbs on the pass thru. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed raw egg mix stored above pizza dough- egg mixture moved to the bottom shelf and the cake taht was down on the bottom shelf was moved all together. Observed ground beef stored with beef steak. Products put into separate containers to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed some food items stacked too high on the make line with the lid open, that were >45F. Lid closed and food items were at <45F before the end of the inspection. Observed garlic and oil mixture that was made yesterday and it was at room temperature- discarded to correct- Keep this product cold. If holding garlic and oil more than 24 hours then it needs to be dated. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed meat sauce that was made on 11/15, which is past its 7 days. Product discarded to correct. 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 hydrogen peroxide and burn spray stored with a clean knife and date marking stickers- restaurant storage moved from there to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed two bags of clean linen stored on the floor today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed two torn gaskets on reach in coolers today. 4-501.11 Maintain equipment in good repair.

Observed missing baseboard between the wall and floor around the handsinks. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lights in the food pass thru that were no coated or shielded. 6-202.11 Light Bulbs, Protective Shielding - C

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near dish washer blocked by soiled linen container and trash bin. CDI - PIC moved these to restore access to handsink. -2- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Catch of the Day" on the dinner menu without consumer advisory. Add consumer advisory to the specials menus with reminder and disclosure statements similar to those on the regular menu. -.5- VR required no later than 08/05/2016.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe parsley drying on shelf under buildup. CDI - PIC moved to chop block table. -0-

4-904.13 Preset Tableware - C Either remove preset tableware when a customer is seated or wash, rinse and sanitize the existing tableware before using. Observed preset tableware at all tables and two tables were seated with the exposed tableware used for water and bread serving without cleaning or removing. Use one of the above methods of handling preset tableware. -.5-

2-102.12 Certified Food Protection Manager - C Observed certified food protection manager arrived about half way through inspection. No employees at time of my arrival would take charge. **2-101.11 PIC shall be present during all hours of operation.-PF **2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 Assignment - PF CDI- certified food protection manager arrived and took charge.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand sink used for filling pitcher to make lemonade and to make wiping rags. **5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf CDI-verbal correction

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed package of bacon stored on top of pastries in WIC. CDI- bacon moved to below RTE foods. **Separate raw animal foods from ready-to-eat foods. -P

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed container of onions stored on floor. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cracked lid on sugar bin. **4-501.11 Maintain equipment in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed ceiling near air intake dripping onto floor. When ice machine lid is open water drips on it. Repair ASAP.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by soiled linen container and trash bin. CDI - PIC moved these during inspection. REPEAT -2-

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 meat sauce with date marking for 02/10 and 02/11/2016. CDI - PIC voluntarily discarded the item as the maximum hold time of 02/16 and 02/17 has passed. -1.5-

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 freshly cut items in walk in tightly covered. CDI - PIC vented containers to allow air flow. -0-

4-904.13 Preset Tableware - C Observed waiter fill preset glasses on table without supplying new ones to customer. Remind all wait staff that preset tableware needs to be inverted, covered or removed prior to serving the customer. -.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vents over kitchen entrance. Clean. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and soiled linen container blocking handsink near dish room. CDI - Both items were removed during inspection. -1- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over soup on speed rack cooling. CDI - Tomatoes moved to another shelf along with the rest of the unwashed produce. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mozzarella cheese cold holding in the prep unit by the brick oven at 49F. This item was not taken out of temperature control and was placed in cold holding t 2PM. CDI - Mozzarella was split into two portions and both placed in walk in to cool. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in bottle labeled for use with either disinfectant, deodorizer or sanitizer, without distinction. CDI - Advised PIC to place underline or circle the word Sanitizer on the bottle. -1- 7-201.11 Store toxic materials to avoid contamination. -P Observed air fresheners stored on top of toilet paper. CDI - Air fresheners placed on the bottom shelf. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed condiment containers in the bar area and on the cook line without labeling. Label these with the common name of the item. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda in the bar area store on the floor. CDI - Sodas placed to the left of the pizza oven on a rolling rack until restocked. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter beside brick oven. Keep in sanitizer solution between uses. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups on table with lip area exposed. Keep sleeve pulled dup on cups. -0-

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 wooden cutting block in kitchen entrance needing to be replaced as it is no longer smooth and easily cleanable. Replace or resurface this cutting block. -1- REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees enter and exit the kitchen wearing the same gloves and then attempt to prepare food. CDI - PIC instructed handwashing. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed three handsinks blocked by either soiled linen bins, trash bins or both. CDI - PIC moved items from the pathway to handsink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three ice cream scoops used for portioning out foods, potato cutter, and peelers with buildup present on food contact surface. CDI - PIC moved items to dirty drain board for cleaning. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut deli ham in pizza station, kale and cut lettuce in the prep unit in the kitchen at 54, 52 and 50F, respectively. CDI - Items were placed in walk in to cool. -3- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items held in flip top until portions are used without date marks present. Items were placed in unit on Sunday. CDI - Instructed PIC to place date marking on items if held in unit longer than 24 hours. -3- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory and side order notification with the same asterisk symbol. In some places, there is one asterisk, but other places on the menu carry both asterisks without distinction. CDI - Instructed PIC to choose another symbol for the side order denotation or otherwise distinguish between the two items. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on cutting board in kitchen and on pizza station table where pizzas are made. CDI - PIC moved sanitizer spray bottles to a lower shelf. -1- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two tightly wrapped containers of sauce in walk in cooler at 54F, cooling for five hours. CDI - PIC vented items. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker of crushed red pepper and squeeze bottle of sauce without label. CDI - PIC labeled items with the common name. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed pizza maker with two bracelets on arms while making pizzas. CDI - PIC had employee remove bracelets. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish room employee using a towel to dry metal pan. CDI - PIC instructed employee to air dry and demonstrated to employee pyramid stacking. -0- REPEAT

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed block cutting board with dark buildup in the wood grain. Replace -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near reach in freezer. Clean often enough to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak around hot water faucet in can wash. Repair. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed prep cooler unit and bag of trash in trash area, as well as pallets. Remove these items. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw mussles stored above package of pre-cooked bacon. CDI by placing bacon on top shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed asparagus on top shelf in walk in cooler above containers of ready to eat foods. CDI by instruction; items rearranged.

4-702.11 All food contact surfaces must be sanitized after cleaning and before use. Observed employee wash and rinse food preparation sink after use but sanitizer step was skipped. CDI by having employee sanitize sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in top of prep unit across from oven 47-53F. Observed ambient air temperature of unit to be less than 41F. Instructed PIC to maintain lid closed as much as possible to help maintain proper temperatures. CDI all items were removed from unit and placed in walk in cooler to rapidly chill.

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 open package of deli ham, 3 pans of lasagna, pan of meatballs and open gallon of milk without dates in walk in cooler. CDI by dating items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzerella cheese past 7 day expiration. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach near dish machine unlabeled. CDI by labeling.

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 tightly covered 5 gallon bucket of cannelini beans in olive oil with garlic and tomatoes made earlier today at 68F. Must cool foods made from room temperature ingredients to less than 45F with in 4 hours. CDI by placing item in ice bath in food preparation sink. Also observed deep container of butternut squash in prep unit 59F. CDI by placing on sheet tray in walk in to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry plates and bowls. CDI by instruction; employee discontinued.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulation around ceiling vent in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw scallops over cut greens in prep cooler. CDI- scallops moved to lower shelf of prep 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 two spray bottles of vinegar not labeled. CDI- labeled immediately.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty was not cerified as food protection manager.

.5-202.12 Provide at least 100F water at handsinks.-Pf : Observed no hot water available at dish pit handsink. Hot water faucet without handle. Plumber called and arrived while on site.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed retained tags with no dates of last consumption on them.3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: PIC stated swordfish, halibut may be cooked to 135 F maximum. No letters of parastite destruction available for these fish. Obtain letters if continuing to serve fish cooked under 145 F for 15 seconds. Until letters obtained, halibut and swordfish must be fully cooked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw chicken on top shelf of prep cooler over broccoli, cooked potatoes. CDI- moved chicken to lower shelf of unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one item, two individually portioned lasagnas 49 F. Dated previous day. Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found one pan of portioned pasta not date marked. CDI- marked with date of preparation which was previous day, as was all marked pasta in facility..

.7-201.11 Store toxic materials to avoid contamination. -P: Observed container of Comet on shelf with plates, bowls. CDI- moved Comet to lower shelf.

5-501.17 Provide a covered waste bin in female restrooms.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food and non-food contact surfaces shall be clean to sight and touch. Observed stacked as clean food containers with food debris attached. CDI- containers removed from clean area and sent back to cleaning process.

3-501.15 Cooling Methods - PF: Do not cover cooling TCS foods until they reach 45 F or below. Observed sealed container of chopped Romaine above 50 F. CDI- uncovered.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a c ertified food protection manager from an accredited program. Observed Person-in-Charge to not have certification.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be maintained accessible at all times for use, and shall be used for no other purpose than for handwashing. Observed glass bottle in handsink near dish machine. CDI- bottle moved.

3-402.11 Parasite Destruction - P: Facility must have documentation that fish served cooked-to-order or undercooked is parasite free. Facility unable to produce of documentation for salmon on menu cooked-to-order. Verification needed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed low temperature dish machine not sanitizing upon entry, with machine in use. Found sanitizer container nearly empty. CDI- supply switched to full bucket. Machine still not sanitizing after switch. CDI- call made for maintenance.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS ready-to-eat foods that exceed the maximum seven day holding period. Found one item, cooked eggplant dated eight days previous. CDI- eggplant discarded.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. Observed PIC with no approved training.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handwashing sinks shall provide water of at least 100 F. Observed two handsinks reach maximum temperatures of 90 F.

:: Food contact surfaces shall be clean to sight and touch.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed stack of plates with food debris attached to most. CDI-Sent back to cleaning process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark deli meat chubs when opened. Observed opened chubs from previous day not date marked. CDI- marked.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory for all menu items such as salmon cooked to order that contain raw or undercooked animal foods. Observed Disclosure missing on Lunch menu. Dinner menu is correct as worded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Cover tea and water pitchers when stored in dining area and accessible to customers. Observed these pitchers in an area where customers passed by. Pitchers uncovered.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow equipment and utensils to air dry before stacking in storage. Observed containers stacked wet.

Non food contact surfaces shall be smooth and easily cleanable. Observed shelves in walk-in cooler peeling, rusting.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed acting PIC not certified.

2-301.14 When to Wash: Employees must wash hands before donning gloves. Observed cook donning gloves without washing hands. CDI- hands washed and discussion.

5-205.11 Using a Handwashing Sink-Operation and Maintenance: Observed handsink adjacent to dish machine not operable. Part for faucet on way and installation due by midday next day. Directed facility to call me when operable.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Effectively separate raw animal foods from ready-to-eat foods. Observed raw fish over minestrone on speed cart in walk-in cooler. CDI- moved to lower shelf below ready-to-eat food.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark deli meat chubs when opened. Observed turkey, etc not date marked in opened chubs.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory for all menu items such as salmon cooked to order that contain raw or undercooked animal foods. Observed Disclosure missing.

5-501.17 Toilet Room Receptacle, Covered: Provide covered receptable in womens restroom.