ARIA TUSCAN GRILL

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items on cook line and expo line being held on TPHC without a start/discard time. CDI: PIC placed time labels on items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored above single service items. CDI: sanitizer was relocated.

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 container of chicken stock cooling at a rate of 0.09F/min. Chicken stock was cooling in a thick portion inside walk in cooler. CDI: PIC placed item in walk in freezer to cool. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lid covering hand sink beside prep tables. CDI: Lid was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 1 pan sanitizing in 100ppm quat. CDI: Sink was drained and refilled, new concentration is 200ppm quat. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep drawers above 41F. Ambient air of unit was 46F. Observed prosciutto sitting on slicer at room temp above 41F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in walk in cooler with ROP packaging still intact.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens being used in a container of cut lettuce.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in make line. Upon further investigation, it was discovered that the unit was malfunctioning. See temperature observation chart. PIC advised that items were placed in the unit for cold holding this morning between 10:00-1030 am. CDI - All items placed into deep ice baths to cool down towards and PIC contacted refrigeration technician for repairs. -1.5- Verification is required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed chicken being thaw/slacked on prep table. CDI - Food handler transferred chicken into reach-in unit below. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth on prep table. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some metal food containers wet stacked on top shelving unit. CDI - Employee separated utensils. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed top refrigerated make unit unable to maintain TCS foods < 41 F. Repair. -0.5-

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 no parasite destruction letter for bluefin tuna crudo which is offered undercooked to customers. CDI - PIC retrieved record of parasite destruction through Ipswich Shellfish Group supplier. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade of can opener with dried food debris and greasy residue stored as clean. CDI - PIC placed in dish area to be washed, rinsed, and sanitized. 0 demerits due to improvement from previous inspection. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut cantaloupe cold holding 47 F in the reach-in unit since the previous day and recently prepared roasted beets at 58 F in the lowboy unit. PIC and EHS observed lowest areas of reach-in unit with ambient temperature of 47 F; PIC turned down thermostat and internal ambient temperatures began to decrease to < 41 F towards end of inspection. CDI - PIC transferred roasted beets to the walk-in cooler and product began to cool down towards < 41 after 15 minutes. Food from previous day voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed gnocchi and green beans dated 8/27, exceeding 7 days and milk exceeding its manufacter’s expiration date of 9/3/25. CDI - PIC voluntarily discarded expired foods. -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.

4-501.11 Maintain equipment in good repair. Observed top refrigerated sandwich prep table out of order. Equipment not in use. PICs procured invoice with replacement ordered and ETA of 9/17/25. Facility will be adding this station to existing 6 hour TPHC until new equipment is installed and maintaining < 41 F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored along the back prep stations either heavily scratched/scored or stained. Replace or resurface. -0-

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 two ceiling vent covers located at entrance of dish pit needing to be cleaned. Increase cleaning frequency and maintain clean. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind faba beans and Parmesan in pasta FT. Observed raw shrimp stored above shredded mozzarella cheese. CDI- PIC corrected storage order 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 two slicers with food debris/residue on food contact surface stored as clean. CDI- PIC placed in dish area to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grill and sautee stations with TCS foods held on 4/6 hour TPHC that were not labeled. CDI- PIC labeled with start and end time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together while wet. Keep drying dishes separated.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed in use dish machine at a maximum final rinse temperature of 155 F, after running three cycles. PIC has contacted ECOLAB technician and scheduled emergency repairs for next day. Facility shall w/r/s all utensils at 3-compartment sink, in addition, utilize dish machine at neighboring facility Cicchetti which is accessible through employee only access hallway. Cicchetti’s dish machine final rinse temperature verified to be achieving 172.5 F. -1.5- *Verification visit is required.* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared capellini pasta cold holding above 41 F in the reach in cooler. All other TCS foods in the unit were 41 F and below. CDI - PIC removed and placed in to the freezer to rapidly cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed (1) spray bottle at the dish pit not labeled. CDI - PIC properly labeled as bleach. No escalation of points due to improvement noted. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floor and/or less than 6 inches in the walk-in freezer/cooler. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective hair restraints while preparing foods. -1-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in standing water on the pizza prep top counter. CDI - Water removed by PIC. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpacks and purse stored with dry storage foods in shelving. Remove to designated area. -0-

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf When PIC was asked about the Grill cold holding foods that are on TPHC, was told that the foods are assessed (temped) and if below the 70F they are kept. Observed TCS foods in the “Grill” cold holding from last night and not discarded after the 6 hours. CDI - PIC voluntarily discarded the foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle at the dish are not labeled. CDI - PIC properly labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored near cups at the server station. CDI - PIC relocated the chemical to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective hair restraints.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the grill line and pizza station either heavily scratched/scored or stained. Replace or resurface

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, goat cheese, battuto above 41F in the reach in cooler. Discussion with the PIC revealed that they were removed from the unit during prep and then placed back. All other TCS foods in the unit were 41F and below. CDI - PIC removed and placed back in to the walk in cooler to cool back to 41F, For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed vitamins over the food prep area. CDI - PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped beans in the reach in cooler covered with plastic, to go beans sealed in individual to go cups. CDI - beans were uncovered and unstacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops in standing water on the prep top counter. CDI - water removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked. Allow to air dry prior to stacking.

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 hole from a leak under the front kitchen handsink. Repair

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drinks stored in the cooler drawers at the cookline.

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 risotto and sautéed onions dated 1/11, exceeding the 7 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 2 container of just prepped beans cooling covered in the walk in cooler. CDI - PIC uncovered. 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 rice flour and all purpose flour labels faded. CDI - PIC relabeled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine sensor accumulating black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the expo prep cooler with an ambient air temperature of 52F. Temped the following TCS foods: gnocchi, cod, chicken, cooked corn, pasta - all above 41F. PIC stated that the items in the cooler drawers of the expo cooler are in the unit overnight. TCS foods on the top of the expo were placed in the unit today. CDI - PIC voluntarily discarded all TCS foods in the cooler drawers. All the items on the top are on TPHC, however no times were noted. PIC stated that the TCS foods were placed at 3PM. Allowed PIC to place the time. PIC has called refrigeration to repair the unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS foods at the top of the expo were placed in the unit at 3PM, however the times were not documented. CDI - Allowed PIC to place the time since PIC was able to determine when the TCS foods were placed in the unit.

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 salt and pepper without a label. At the food prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal food pans wet stacked. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed the expo ambient air temperature is at 52F. Repair. Compliance inspection required to ensure compliance.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes into machine, change gloves and not wash hands prior to unloading clean dishes. CDI: Employee washed hands. Dishes rewashed. Facility has 2 employees now at the dish area going forward.

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 cooked clams (5/27), pasta (5/30), gnocchi (5/30), wings (5/27), and tomato pesto from (5/30). Observed clams date marked 6/4 but was cooked 5/27 and capellini date marked 6/3 but was cooked 5/30. CDI: Products voluntarily discarded. Observed robiola cheese with no date mark in cooler drawer. CDI: Product date marked.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written on the bean salad held on TPHC. CDI: Time written for 3:30pm when EHS watched employee preparing the bean salad.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee load dish machine, handling dirty pans; and then unload dish machine and handle clean pans with no handwash. CDI: Employee educated and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers holding items above 41F. CDI: Products were placed on time from when food temps were verified by PIC last. Ensure cooler is repaired to maintain temperatures at or below 41F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1/9 pan of salt at expo unlabeled.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the pizza unit. Observed door on server cooler not closing completely.

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. 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 lamb shanks cooling in walk in cooler in deep pans. Items reached 110 after 1 hour of cooling. CDI - Items moved to walk in freezer for rapid cooling. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed squirt bottle of sanitizer stored above clean equipment on dish rack. CDI - Sanitizer bottle moved. - 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 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 lamb shanks cooling in deep containers of juices and lamb. Observed shrimp cooling tightly covered in walk in cooler. CDI - Items were uncovered to allow proper cooling. Lamb shanks moved to walk in freezer for rapid cooling. EHS recommends purchasing ice wants to help expedite cooling. - 0.5 -

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 handle stored inside of butter in walk in cooler. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored inside of rice container in dry storage. - 0 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards with deep, black scoring present. Replace or resurface as needed. - 0 -

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 pans of kale, radicchio, and romaine in salad cooler marked from 3/17-3/19. Pans had multiple dates. CDI: PIC voluntarily discarded all cut greens due to not being able to identify date of prep.

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 bottle and 1/9 pan of oil unlabeled. CDI: Items labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for dish machine are expired. VERIFICATION REQUIRED

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 no vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state written plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump drink in a handsink. CDI: Employee educated. Sink cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed bean salad cooling at a rate of .05F/min. CDI: Bean salad separated into two shallower pans for rapid cooling to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed blue cheese olives at 51F from last night. Bartender stated that she pulls them out of refrigeration for service and then places them back in the refrigerator to use the next day. CDI: Blue cheese olives were voluntarily discarded. EHS reminded bartender that items removed from refrigeration can only be held for 4 hours on TPHC and must be discarded at the end of the hold time or service. REPEAT VIOLATION All previous violations except the olives have been corrected.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed bean salad cooling in a deep full size hot el pan. CDI: Product was split into two pans for proper cooling.

4-501.11 Maintain equipment in good repair. Observed gasket on the pork chop drawer is damaged.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max temp thermometer for dish machine on site. CDI: EHS educated PIC on the needed equipment. PIC stated he will order it this week.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab bread out of the warmer with her bare hands and go to place it in a bag for a Togo order. CDI: EHS intervened and educated staff member on the need to use tongs or gloves to grab the bread from the warmer. Bread was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F including ricotta, meatballs, bolognese, liquid eggs and pickled feta cheese. PIC stated that all items except the bolognese had been held out of temperature prior to service from prep or for convenience to get out several orders early on in service. CDI: Items placed on TPHC for today and most were completely used by end of inspection. Bolognese was overstacked and therefore the ones on top were moved to the walk in to properly cool. Observed blue cheese stuffed olives holding above 41F. CDI: EHS provided TPHC paperwork for the olives as they are done daily per shift.

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 container of chick peas from 6/22 in the walk in. CDI: Product was voluntarily discarded. Observed bean salad date marked 7/23 in the walk in but the smaller portions in the reach in from the same batch were marked 7/27. CDI: Date corrected and PIC was reminded about date marking procedures. REPEAT VIOLATION Overall facility has a good date marking system. A violation of date marking on the next inspection will result in a full point deduction.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no start and end time on food in the pass/prep cooler held on TPHC. CDI: Items marked. Facility is keeping product for 6 hours as items do not go above 70F. EHS reminded PIC that a temp check at the 4 hour mark is required to ensure product is not above 70F.

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 tag from batch that was finished yesterday in pan of shellstock. CDI: Tag removed and placed in binder with ending date. All other tags were in order and with dates on them.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in top drawer and raw pork in bottom drawer of cooler. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp behind ready to eat items in pasta station prep top. CDI: Shrimp moved to front so that raw food is not pulled over ready to eat 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 bean salad and marinara with dates of today, when product was made on 2/14, per items in walk in. CDI: Dates corrected. Ensure proper date marking is carried through to the final sale of the product and shelf life is not extended.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed backs of pans that are not in circulation with food overspray. Ensure that pans are properly cleaned and then stored to prevent contamination. EHS discussed several intervention options with owner.

4-502.11(A) Maintain utensils in good repair. Observed hand juicer with flaking paint. CDI: Product removed from use.

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 walk in freezer floor in need of sweeping. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor damage in high traffic areas. REPEAT VIOLATION

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 in walk in that was cooked yesterday and was still cooling, above 41F. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinara in deep pans in the walk in still cooling from yesterday. CDI: Product voluntarily discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring in several high traffic spots is damaged.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in bar handsink. CDI: Ice melted.

4-501.11 Maintain equipment in good repair. Observed split gaskets on cooler drawers for main cook line. REPEAT VIOLATION. Previous broken gaskets have been replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of charcuterie cooler with some plastic wrap and under the main plate of the slicer with food debris. CDI: Slicer cleaned and cooler cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not dispensing into bar dish machine. Bar was closed at time of visit. EcoLab was called during the inspections. CDI: All dishes from the bar will go through back dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan and one spoon with food build up. CDI: Items taken to dish area for wash, rinse, and sanitizing.

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 items from cooler drawers last night above 41F. Observed bean salad above 41F when it was prepared yesterday. CDI: Products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter stored at room temperature. CDI: Butter voluntarily discarded. Improvement from previous inspection. REPEAT VIOLATION

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 a cherry jam/spread from 12/3 in walk in cooler. CDI: Product voluntarily discarded. Overall date marking system throughout facility is in strong and working well. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed white bean salad in water cooler held on TPHC still in cooler from last night. CDI: White bean salad voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed white bean salad cooling while tightly covered. CDI: Product voluntarily discarded. Observed romaine cooling in deep, tightly covered container. CDI: Product spread out and cooled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee purse and coat stored commingled with dry goods in dry storage. CDI: Items relocated to locker.

4-502.11(A) Maintain utensils in good repair. Observed cracked container stored as clean. CDI: Container voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed split gasket on pizza reach in and split gasket on cooler drawer at grill station.

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 come out of WIC and immediately put on gloves to prep raw chicken without washing hands. CDI - Employee was educated on handwashing before donning new gloves. Employee washed hands and put on a new set of gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of cheese in preptop unit and a pan of cooked pasta in cold drawer maintaining temperatures above 41F. Items were prepped this morning. REPEAT. CDI - All items were sent to WIC for cooling.

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 one pan of cooked eggplant in reach-in unit date marked from 8 days ago. CDI - Item was voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink stored in a cold drawer. CDI - Item was voluntarily discarded and PIC educated on properly storing employee personal items.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed both the head chef and sous chef turning off faucet with hand. CDI-through discussion

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dishmachine not sanitizing. Tried priming and running multiple times. CDI-Ecolab called, now working properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed room temperature items of garlic and oil mixture; herbed butter. These items need to be held 41F or below or on TPHC. Items prepped today put on TPHC for lunch. Garlic in olive oil date marked from 2 days ago discarded.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves between handling dirty and clean dishes, but not wash hands. CDI: Employee educated on when to wash hands. Employee washed hands and donned new gloves. Overall, good handwashes throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival, EHS saw two small pans in kitchen handsink. CDI: Pans moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs above 45F in prep top from yesterday. CDI: Item voluntarily discarded. Observed many items in coolers throughout facility over 45F. Items were pulled from the walk in or pasta cooler, portioned and immediately placed into coolers. Many items rose in temperature by 8F-10F. Items then placed in prep top coolers to cool. PIC stated that the process should be very quick. CDI: Items rapidly cooled in walk in. EHS recommends reducing the amount of food out of temperature control to a couple items at a time, then place into the short term refrigeration.

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 walk in holding items at 43F-44F. Many items in walk in were more than 4 days from preparation. Some items were from 11/2, over the 7 day time/temperature window. These items included but were not limited to squash puree, carmelized onions, EVOO potatoes, eggs, and eggplant. CDI: Items voluntarily discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse, jacket, and book bag stored on shelves comingled with dry storage items. CDI: Items relocated to designated area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees portioning bean salad and butter with no hair restraints.

4-501.11 Maintain equipment in good repair. Observed split gasket on pizza cooler reach in door. Observed pizza prep top cooler with standing water. EHS advised PIC to call maintenance to see why cooler is not draining. NOTE: Observed walk in cooler holding food above 41F. EHS reminded PIC that all food must be 41F or below by 1/1/19.

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 PIC touch cooked beef with bare hands. CDI: EHS advised PIC not to touch ready-to-eat food with bare hands.

6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: hand sign left with PIC.

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 oysters in container in front prep cooler without tag. Tag was being kept with same batch of oysters in walk-in cooler. EHS explained that oyster tag needs to stay with oysters in every location. EHS suggested making a copy of oyster tag and placing into plastic bag to keep with oysters in the separate container. Observed facility not marking mussel tags with last date of sale. VERIFICATION REQUIRED to see that facility is marking mussel tags with last date of sale and keeping them in chronological order. p

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw squid and mussels being stored behind ready to eat brussel sprouts and cheese in prep cooler drawer. CDI: storage order to be rearranged to have raw items in front of cooler to prevent contamination. Storage order poster left with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items holding above 45F in pizza prep cooler. Pizza prep top is right next to pizza oven. CDI: EHS went back to check food items 30 minutes later where food items had dropped below 45F. EHS suggested placing food into deeper pans to prevent the mixing of ambient air. EHS saw that prep top had standing water. EHS suggested PIC have someone look at cooler. Observed beans holding at 46F in blast chiller. PIC stated employees are in and out of cooler constantly throughout lunch. EHS recommended storing beans in a different location. CDI: beans left in cool with door closed to quickly cool. New 41F poster left with facility to remind them of new 41F requirement effective January 1, 2018.

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 lettuce, arugula, and kale with date labels of 6/11 in salad prep cooler drawers. PIC was sure that lettuce was from yesterday. CDI: date labels corrected. All other items throughout establishment were properly date labeled.

4-501.11 Maintain equipment in good repair. Observed pizza prep top cooler with standing water. EHS advised PIC to call maintenance to see why cooler is not draining. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food processor blade that had been repaired with tape. Properly repair or replace equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf with and beside food contact surfaces. Drink discarded.

REPEAT 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw squid thawing in prep sink basin while raw sink prep was taken place on drain board of same prep sink. CDI raw meats separated and only one raw meat processed.

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 spoons stored in standing water near pizza prep station.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored over raw beef in cooler drawer. CDI: Items inverted, for proper storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two large containers of chicken stock in walk in, cooling from yesterday, above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top part of pizza cooler with all items at 65F. Cooler was not turned on. CDI: Cooler turned on, and all products rapidly cooled in walk in. REPEAT VIOLATION Previous inspection issues have been corrected.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one container of pickled onions dated 11/8. CDI: Item voluntarily discarded. ALL OTHER ITEMS DATED AND HELD PROPERLY THROUGHOUT ESTABLISHMENT

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 large containers of chicken stock in walk in, cooling from yesterday, above 45F. CDI: Items voluntarily discarded. PIC advised to cool items in shallow metal pans and stir. PIC is to come up with a formal plan on how to cool sauce like items, and train employees on the procedure. REPEAT VIOLATION VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obsrved containers of oysters and cases of beer stored on floor in walk in. PIC stated that items are for a large party tonight. Facility does not normally have this much product on hand.

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 no tag on container on line. Container of shellstock came from the only open bag in the walk in. PIC directed to make sure that tag is carried to the front when the last shellstock is in preparation. Tag will then be stored in with others to be retained once last shellstock is sold.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb tenderloin stored over ready to eat garnishes in walk in. CDI: Items rearranged to safe locations. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes, and then clean dishes without a glove change and handwash. CDI: PIC directed to ensure that there is a system in place so that employee is not handling clean dishes immediately after dirty dishes.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large pan of pork that was cooled in cooler drawer. Item was 74F from last night. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 pan of lasagna, and 3 pans of eggplant parmesean on bottom of reach in cooler holding above 45F. CDI: Items voluntarily discarded and cooler turned down. Cooler holding at 38F by end of inspection. REPEAT VIOLATION

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 one container of broccolini labeled for 9/19. CDI: Item discarded. REPEAT VIOLATION Improvement from last inspection. ALL OTHER ITEMS WERE PROPERLY DATE MARKED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork cooling in cooler drawer from last night at 74F. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed ragu that was thawing on counter. CDI: Item moved to prep cooler for thawing.

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 metal bowl being used to scoop calamari batter. CDI: Bowl removed and scoop with handle placed in food item.

-3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed elbow pasta cooked yesterday in walk in cooler at 50F. CDI: Pasta voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one 1/9th pan of beef ragu on line above 45F. PIC stated that it was on the counter for a bit before going into cooler. CDI: Product rapidly cooled. Product at 43F by end of inspection. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION.

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 cooked eggplant in reach in with no date mark. CDI: PIC allowed to date mark food. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made garlic aioli date marked 4/3. CDI: Product discarded. ALL OTHER ITEMS IN RESTAURANT WERE PROPERLY DATED AND WITHIN TIME/TEMPERATURE WINDOW

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 3 large containers full of elbow pasta cooling in walk in while tightly covered. CDI: Elbow pasta discarded. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preapring and working with food with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with food with unapproved jewelry.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of pizza cooler. Observed split gasket on walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black buildup. CDI: Employee began cleaning machine during insnpection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine not sanitizing properly. CDI: All bar glassware to be taken to dish area in kitchen. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in top of pizza cooler holding above 45F. Internal air temp of top portion of cooler was 48F. Items under the cooler were 37F, which is what the cooler's external thermostat was reading. CDI: Items temporarily placed on time. Maintenance called during inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed prep line items under heat lamp to be held on TPHC. Facility does not have a pre-written procedure. All items discarded before end of inspection. TPHC paperwork provided during inspection today via email. VERIFICATION REQUIRED.

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 spaghetti cooling in drawer. Spaghetti had been portioned within the hour. CDI: Spaghetti put onto sheet pan for cooling. REPEAT VIOLATION Improvement from last inspection

4-501.11 Maintain equipment in good repair. Observed bar dish machine not properly sanitizing. CDI: EcoLab phoned. Observed pizza cooler not working properly. VERIFICATION REQUIRED. 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 one damaged plastic lid. CDI: Item discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine to be 0ppm. CDI: Ecolab maintenance called. VERIFICATION REQUIRED REPEAT VIOLATION some improvement from previous inspections

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed lasagna being reheated to 135F. CDI: Item continued reheating to 165F in all parts of the food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling while tightly covered. Items were all prepared within the hour before the inspection began. CDI: items vented for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oils and dried spices throughout facility unlabeled. CDI: Items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some dry goods stored on floor near walk in cooler. CDI: Items removed from floor. Some improvement from previous inspections. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet stacked throughout facility. CDI: Items separated for air drying. Discussion with employees about not wet stacking. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed pizza make cooler not working. Upon arrival, cooler was not being used and it was disclosed that the pizza cooler was not working properly. PIC stated that a part for it has been ordered and it should be fixed withn a week. 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 several lids to containers that were in use and stored as clean with severe damage. CDI: Damaged items removed from service.

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 During entire inspection, all employees wore gloves. While writing the report, observed through the window the cook tearing lettuce with bare hands and placed onto the dish. CDI-The dish was discarded and remade. Employee washed hands, and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the inside of two stainless steel containers stored on the clean equipment rack, and pink residue buildup on the ice water urns next to the clean equipment rack. CDI-All items were sent back to be properly cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer concentration at the dishwasher at the bar. PIC called ECOLAB to have unit serviced during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the pizza prep cooler holding product between 47 and 51F. When measuring the inside of the unit, it measured at 35F. All items were placed on ice. PIC is planning on using deeper pans to hold food product. Observed the pantry cooler holding product at 52F. CDI-All items were placed on ice. PIC stated that pans were placed in front of the fans which could possibly cause the unit to not function properly. Observed bottom half of the pizza reach in cooler not holding food product at 45F or below. CDI-All items were brought into the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of liquid eggs (still in the carton) stored on the floor in the walk in freezer, and a container of chick pea flour stored on the floor in the dry storage closet. CDI-The liquid eggs were moved to the shelf, and the flour was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing large watch. CDI-The watch was removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle to the scoop of the flour stored in the product. CDI-All scoops to the dry storage bins were removed to prevent further potential cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet on the clean equipment rack. Allow all pans to properly air dry before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of small hordearves containers stored on the floor in the dry storage closet. CDI-The box was moved to a different location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple coffee cups on or above food prep surfaces at time of entry. CDI- discarded

2-301.14 Wash hands after activities that contaminate them.-P Observed dishwasher not washing hands between soiled and clean utensils. CDI- instruction provided

B3-301.11(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 bare hand contact cold held grilled eggplant. CDI- hands washed gloves donned

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 tag not with container of mussels. CDI- tag found

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari prepped at same station as RTE pesto sauce. CDI- instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in top of pizza prep unit at 51 F or higher. 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 all pasta cooked yesterday in prep unit today not date marked; among multiple other cooked TCS foods not date marked. CDI- date marked3-501.18 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 duck fat, vodka sauce and short ribs discarded becasue they were more than 8 days past prep date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of cleaning solutions not 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 sauces cooling in low surface area to volume ratio , plastic containers. CDI- changed to shallow metal

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed, again, a failure to cool properly of multiple TCS foods. PIC failure to ensure proper cooling may result in additional point deductions next inspection.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed one food employee bare hand cutting butternut squash intended to be cooked at later date. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw swordfish stored over cooked chicken and ossobucco. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple small utensils stored as clean with some dried on food residue. CDI- removed to re-clean

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed ariabata sauce still cooling from being made last night; at 53 F in walk in cooler. CDI- discarded 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 whipped butter from yesterday and cooling in walk in at 52 F. CDI- discarded Observed cheese sauce cooling in ice bath at 114 F at 10 am. Re-tempted at 1030 am at 111F=6 F/hr. Minimum needed to attain 70 F in 2 hours is 33 F.

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 cooked meatballs, vegetables and suasage not date marked in prep units. CDI - all foods on day two should be 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 cooked meatballs at 41 F in walk in date marked 10/10. CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods cooling in large plastic , high volume to surface area ratio and covered containers in walk in cooler. Observed high viscosity cheese sauce cooling in ice bath with no stirring.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some ss utensils stored on dusty shelves. CDI- storage procedure changed to inside plastic

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dusty shelving in dry foods room.

6-301.14 Post a handwash sign at each handsink. Observed a few hand sinks without signage. Add signs at each handwash sink stating that employees must wash hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked salmon and chicken holding in cold drawers. CDI - voluntarily discarded. Educated PIC and left forms to be filled out if facility wishes to pursue approval for non-continuous cooking.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed speed rack in dry goods room. Rack was holding several trays of cooked pastas and cooked onions. Each tray was labeled with a time. Some had been cooling for 3-4 hours and measured 72F. CDI - all voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several areas of the kitchen where coolers were not keeping TCS foods cold enough. Most of these were near hot appliances such as the grill. Facility had just finished a busy lunch. CDI - some TCS foods voluntarily discarded, others which had been out of temperature control for a short time were rapidly rechilled by moving to freezer, walk in cooler, or adding ice. Example - salmon cakes chilled from 48F to 38F in about 30 minutes. Discussed putting some items under Time as a Public Health Control (TPHC). Left forms with PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dumped into hand sink near dessert line. CDI - cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled interior of ice machine. VR - will return to ensure it has been cleaned and sanitized. Observed soiled knife stored on magnetic rack with clean knives. CDI - sent to be processed at dish pit.

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 brie from last night's cheese try prep was not dtaed after opening. CDI - dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of blackening spices 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. Observed spoons and scoops used for scooping ice cream were being stored in pan of water. CDI - new utensiols placed into dry pan.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored in two areas, both uncovered.

4-501.11 Maintain equipment in good repair. Observed one split gasket at prep cooler on side of kitchen. Observed a few cooler racks rusting but owner states he has already ordered new racks for entire kitchen. Will be installed over the holidays.