BV PUB & PIZZERIA

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produced stored above RTE foods in WIC. CDI - PIC rearranged storage order. (0) 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 EHS observed TCS foods in make unit above 41F. EHS observed ambient temperature of unit at 49F during length of inspection. PIC stated some items in make unit were made at 11am. PIC cleaned coils of unit during inspection but ambient temperature remained the same. PIC voluntarily discarded all TCS food in unit above 41F that was not made within cooling parameters. Facility will utilize TPHC for top of make unit until unit can be repaired. Facility is not permitted to hold any TCS foods in reach in compartment. All food must be at or below 41F prior to being placed on time. PIC filled out appropriate TPHC form during inspection. 3-day VR required. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed diced tomatoes, diced ham, Italian sausage and tomato sauce in make unit without proper date marks. PIC stated the tomato sauce was opened today and placed into make unit. All other items were from containers in WIC with date. EHS advised that the date shall follow the product throughout service. CDI - PIC added proper dates to all items. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer at 50ppm. Manufacturer instructions stated sanitizer must be at 200ppm to adequately sanitize. CDI - PIC emptied sanitizer bucket and remade sanitizer at correct concentration. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee bags and jackets being stored on Pepsi products next to hand sink. EHS observed bottle of axe stored above hand sink. EHS advised to dedicate a space for proper storage of employee belongings. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in top of make unit and reach in of make unit (pizza unit) above 41F (see temp chart). PIC stated temperatures had not yet been taken for the day, but has not observed any fluctuations with temperature. PIC stated during the summer kitchen temperature increases which could lead to malfunctions. EHS observed ambient temperature above 41F (see temp chart), after thirty minutes no change in temperature was observed. EHS has advised to have unit assessed. PIC voluntarily discarded all TCS items stored in unit overnight or beyond 4 hours; all other items placed in unit within four hours were removed and placed into WIC to cool. PIC will place pizza toppings stored in top portion on TPHC until unit is fixed and will not store TCS items in reach in compartment. EHS will provide TPHC form and return within 3-days to assess repairs. (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 .

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. EHS observed open pizza to-go boxes stored in hallway near restrooms and accessible to guests. The hallway is monitored by camera and to-go boxes are elevated off the ground. However, during the last inspection EHS stated boxes must remain in original package or covered (if opened) when stored in hallway. CDI - PIC removed boxes to wrap with plastic wrap prior to storing in hallway. (0.5) REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed black residue accumulating on gasket of WIC. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed container of croutons, Italian seasoning, margarine, water, and crispy strips without proper labeling. EHS advised to label all working containers of foods. Repeat. (1)

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. EHS observed open bags of to-go pizza boxes stored in hallway of facility. EHS observed items stored six inches off the ground however they are left unprotected from the public or other forms of contamination. EHS advised to relocate to-go boxes to a secure location that can be monitored and protected until used. (0)

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. EHS observed plastic containers originally for cookie dough being re-used to store pizza dough. EHS observed containers in poor condition; breaking and fraying near the top and observed duct tape wrapped around containers to block cracks and holes. EHS stated the tubs are durable to be re-used, however, when pieces are breaking and the container is observed in bad condition the containers shall be discarded. CDI - PIC voluntarily discarded plastic tubs. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut sausage, and sliced cheeses above 41F in make unit(see temp chart) . EHS observed cheese over stacked. EHS observed cut sausage portioned into bags in make unit. EHS advised to stock items lower in make unit and remove plastic bags to eliminate bags. CDI - PIC confirmed items in questions were pulled from WIC two hours prior to inspection and were removed from make unit to cool in WIC before placing back into unit. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed items in top portion of make unit without date marking. PIC stated that items retain the date of the original container and are pulled from WIC from those containers every morning to be placed in make unit. EHS advised that “mother shipping” is not allowed and product must have date on container instead of referencing the date on the original container. CDI - PIC labeled all items in make unit with date from original container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) CDI - PIC allowed to date/re-date the following TCS food product(s), hot dogs and fresh mozzarella cheese because Chef confirmed the pull date. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 . (1.5)

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 few containers of flours and dried goods without proper labeling. Please label all working containers of food. (0)

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 shelving in WIC, dry storage area, and under prep tables beginning to corrode. Resurface or replace. (1) REPEAT.

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 rusted and peeling metal racks with rubberized coating in WIC. Replace at earliest opportunity. (-0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed container of raw shell eggs being stored over sliced cheese inside walk in cooler. CDI: Eggs were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 seasonings inside two spice shakers not labeled. Label items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of grease on sides of fryer. Clean as needed.

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 cut potatoes passed 7 day date marking in low boy cooler (10/18). Observed container cut cooked meatballs passed 7 day marking in flip top unit. (10/18). CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of mixing cup submerged in floor container near pizza oven. CDI - PIC removed mixing cup

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink not sealed to wall and loose to touch. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stored clean white cutting boards with stains and score marks. CDI - PIC will replace cutting boards. 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 lower shelf of prep table with rust and debris build up where food and equipment are being stored. 4-501.11 Maintain equipment in good repair. Observed vegetable dicer with broken/missing rubber pieces.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets, purse, cell phone and keys on prep top table. CDI - PIC moved all personal items to office area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp sink dispensing at >400PPM. Manufacturer recommends 200-250PPM for food contact surfaces. CDI- PIC calls to have dispenser serviced, will dilute as necessary in the meantime. Properly diluted quat mixture observed at 200PPM. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at 1 of 2 shared dumpsters. Repeat. (-.5)

4-602.11 (E4) Ice machines shall be cleaned at a frequency to prevent microbial growth. Observed microbial growth forming on the inside of the ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a faded label on a spray bottle of water. No points taken due to PIC being able to read. CDI - Bottle was relabeled.

3-501.13 Pf - Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Observed liquid eggs being thawed on a counter. CDI - Item was moved to the walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips are missing for Quat Sanitizer. 10-Day Verification Required.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on the left side dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors.

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. 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 diced chicken & commerically cooked mushrooms cooling tightly covered inside plastic containers in the walk-in cooler. Refer to temperature chart. CDI - Products placed onto flat sheet pans to allow proper cooling towards < 41°F. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket stored on soft drink shelving and cell phone stored with containers of sauces on shelving unit. CDI - All items removed to desinated area. -0-

6-301.14 Post a handwash sign at each handsink. Observed kitchen hand sink without hand washing guidance. CDI - Guidance provided and posted at hand washing station.

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. 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 cooked pasta cooling tightly wrapped in portioned bags inside the walk-in cooler at 56°F. CDI - Product vented and placed onto flat sheet pan to allow proper cooling to < 41°F.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed x2 turkey chubs thawing in ambient temperatures on prep counter. CDI - PIC relocated products to walk-in cooler.

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 unlabeled squeeze bottle hanging on shelving unit. PIC confirmed it to be water. CDI - Product labeled.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at both lowboy reach-in units and upright reach-in unit with broken door handles.***No escalation in points as PIC demonstrated and forwarded copy of invoice from Stafford-Smith, Inc with purchase order for pizza prep, sandwich and standing freezer units and ETA of 10/31/22.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drink co-mingling with retail foods inside lowboy unit. CDI - PIC removed to designated area.

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 spinach artichoke dip > 7 day requirement (4/12). 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. 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 orzo rice cooling tightly covered inside the walk-in cooler at 55°F. CDI - Product uncovered to allow proper cooling to < 41°F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed x1 dented can of pizza sauce.***No escalation in points due to different category observed.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at both lowboy reach-in units and upright reach-in unit with broken door handles. ***No escalation in points as PIC demonstrated and forwarded copy of invoice from Stafford-Smith, Inc with purchase order for pizza prep, sandwich and standing freezer units.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket stored on soft drink shelving and cell phone stored with containers of sauces on shelving unit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

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 & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed can of oven & grill aerosol stored at top shelving with clean utensils shelving. CDI - PIC removed to chemical storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x case of cranberry juice stored on floor adjacent to soft drinks shelving. CDI - PIC re-located to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed torn gasket at lowboy reach-in unit next to fryer and upright reach-in unit with broken door handles. PIC states that they have made attempts to get equipment repaired, however, repairs cannot be made due to the severity of the units. PIC explained that they are actively looking for replacement equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket stored on soft drink shelving.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed chili in warmer holding 129 F. PIC stated the chili was re-heated 20 minutes prior to EHS arrival and then placed into warmer. CDI - PIC re-heated product to 204 F.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed diced tomatoes without date mark. PIC determined it was prepared on 8/30/21. CDI - PIC date marked product. ** Points not escalated due to notable improvements made since last inspection. **

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of glass cups stored on floor under storage rack.

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 ranch dated 3/18/2021. CDI - PIC voluntarily discarded ranch. - REPEAT - 1.5 - ** Points not escalated due to significant improvement in date marking across the board **

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee back pack stored on top of syrup dispenser boxes. CDI - Items moved by PIC. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking -C Observed employee drinks stored above facility food items in walk in cooler. CDI - PIC rearranged storage order. Keep employee items on bottom shelf, not exposing facility food items to potential contamination. - 0 -

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 lettuce, cheese, diced tomatoes, sliced tomatoes, and marinara sauce held more than 24 hours without dates marked. CDI - PIC dated all 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 house-made alfredo sauce dated 12/26/2020. CDI - Item voluntarily discarded by PIC. - 1.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer and disinfectant stored above drinks in bar area. CDI - PIC moved items to lower shelf, away from potential contamination. - 0 -

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 bottles of sauce stored above prep line with no label. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm QUAT sanitizer. CDI - PIC refilled sanitizer to correct concentration. - 0.5 -

4-501.11 Maintain equipment in good repair. Broken handles on 2dr freezer. Tape used as part of repair. Repair to smooth andd cleanable finish.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean area under grate in small pizza prep unit (liquid/spill).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace missing HVAC vent cover/screen.

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 two small containers of orzo dated 6/19 (when orzo was mixed with vegetables), but orzo was cooked on 6/18. Date items with the oldest prepared ingredient. CDI - Labels 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 Observed spinach dip, two containers of sliced tomatoes, and two containers of orzo in cooling process in WIC but tightly covered. CDI - Items uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of drinks stored on floor in back area by bathrooms. No signature needed due to COVID-19 guidelines.

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 written procedures for pizza slices which were labeled as being on tphc. Chicken wing tpch procedures using 45 degree temperature and in need of being completed with proper temperature. CDI provided forms for facility to complete.

4-501.11 Maintain equipment in good repair. Observed gaskets on both prep units in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bag of portioned ham at 48F in the prep top cooler. Ham was bagged and stacked above the fill line. Keep TCS items below the fill line in order to maintain 41F or below. CDI- Ham 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 a container of Alfredo sauce cooling in the reach in freezer. Alfredo was 88F and had been cooling for 1.5 hours. Alfredo was not covered but was in a tall container, sauce is very thick and dense. Sauce had not been stirred. CDI- PIC spread sauce into a larger container, put container on an ice bath, and then placed back in reach in freezer. Alfredo sauce reached 41F within 45 minutes.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking. Observed employee lunch bags hanging on the shelf in the walk in cooler above food that is to be used for customers. Store employee items in areas where contamination of customer items cannot occur. CDI- PIC moved lunch bags to bottom shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch and bracelet while performing food preparation. Make sure to remove all jewelry when performing food preparation to ensure adequate hand washing.

4-502.11(A) Maintain utensils in good repair. Observed some utensils that are cracked and in need of replacing. Make sure to replace as needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drinks on dry storage shelf being stored above spices etc. CDI Drinks were moved to bottom shelf above chemicals.

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 marinara date marked for 11/22. CDI Product was discarded. 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 marinara cooling in walk in cooler tightly covered deep pan. CDI Marinara was removed and placed on ice bath.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can being stored with other cans. CDI Can was removed and placed in office for credit.

4-501.11 Maintain equipment in good repair. Observed split gasket on salad flip top unit. Make sure to keep in good repair. REPEAT Points not escalated due to one gasket; however if seen in next inspection; full points will be deducted. *Food establishment is having issues finding proper gaskets for reach in unit; no longer making model. Food establishment is going to have last opportunity to repair before next inspection to not lose full points.**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara hot holding below 135 degrees. CDI Marinara was reheated above 165 F.

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 milk in walk in cooler without a date marking. Observed ranch dressing date marked for 9/13 above 41 degrees. CDI Milk allowed to be back dated and ranch discarded.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean equipment and utensils shall be stored in a manner where contamination will not occurred, self-draining to allow air drying, covered or inverted. Observed silverware being rolled with food contact surface exposed. Make sure to protect so contamination does not occur.

4-501.11 Maintain equipment in good repair. Observed split gasket on flip top unit (salad station). REPEAT Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelving below drink cooler and dry storage. Make sure to keep clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of lunch meat cold holding in bottom reach in unit at 49-50 degree. CDI Item discarded. VERIFICATION REQUIRED. *Air thermometer was reading 50 degrees, PIC said will call maintenance. Will come back to ensure it is working properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plastic containers and cups. Make sure to allow items to air dry so sanitizer will work properly. REPEAT

/4-501.11 Maintain equipment in good repair. Observed split gasket in reach in unit below pizza area on both doors. Observed damaged gasket on flip top unit reach in unit (Salad station). REPEAT. No points deducted due to strides of repairing other issues listed last inspection. Great job.

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 lights out in the hood. Make sure to keep in good 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. Observed minor dust on ceiling. Make sure to keep clean.

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 food employees not using a protective barrier to turn off the faucet. CDI Spoke to PIC regarding proper cleaning procedure and will follow-up with training for employees.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in reach in units not being protected. Make sure to cover food once done cooling to prevent contamination.

PW 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 Upon entry into food establishment observed chili cooling in reach in freezer. Chili had begun cool-down @ 10:15 based off time marking of employees. Chili was 115-133 degrees. CDI Gave food establishment 15 minutes to see if could get temperature down. Unsuccessful in half of the chili, disposed of.

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 ham marked for 2/5, alfredo sauce marked for 2/6 and cheese marked for 2/5. CDI Items were discarded due to expiration time/temperature window.

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 pizza slices marked with a begin time but not with a end time. CDI Spoke to PIC regarding this that it must be marked with a begin and end time.

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 chili cooling in reach in freezer in deep pan. CDI: Chili had ice added to it and stirring. 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 squeeze bottles of oil and aqeous solutions not labeled. Make sure to label all working containers of food/food ingredients if not easily recognizable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets. Make sure employees only wear a plain wedding band.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cups. Make sure to allow adequate air drying so sanitizer can work properly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza cardboard boxes on the floor in hallway. Make sure to store at least 6 inches off the floor and protected.

4-501.11 Maintain equipment in good repair. Observed shelves in reach in cooler below rusting. Observed flip top unit missing metal lining on bottom door. Make sure to repair so items will be smooth, easily cleanable and nonabsorbent. **Maintenance will be fixing door to ensure its nonabsorbsent.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units near where dough is kept. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored above hot expediting area. Make sure to have a designated storage area to prevent contamination of equipment, single service utensils and food.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed manager without ANSI accredited food certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates with food debris. CDI items moved to sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili holding at 112F. CDI chili reheated to 183F.

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 tomatoe sauce that was cooling in a covered container, portioned pasta cooling in closed bags, and alfredo cooling in covered plastic container. CDI items opened up and alfredo placed in metal container in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee phone and drinks and personal items stored with single service items and on prep surface. CDI items moved.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed one sanitizer bottle and one sanitizer bucket that was below 50ppm. Sanitizer container states sanitizer shall be between 200-400ppm. Suggest facility let sanitizer run through for about a minute and check it before filling bottles and buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed dressings inside of mini reach in not holding dressings at temperature. CDI all dressings 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. Observed alfredo sauce and sliced ham past 7 days and spinach and butter that was not dated when opened. CDI items discarded and dated. Repeat.

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 alfredo sauce cooling from 9am at 80F. CDI item 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 half and half that was not dated. CDI item dated. 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 spinach dip held past 7 days. CDI item discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed alfredo sauce in covered plastic containers. CDI item discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in prep units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed access to handsink very limited CDI PIC to rearrange storage to allow more space to use handwash. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board and mobile cutting boards need to be replaced.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies restroom. -0 points-

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce items such as tomatoes stored on top shelf above ready-to-eat items such as cooked meatballs, and preped onions. CDI - Staff began rearranging cooler.

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 bruchetta dated "6-18" and pasta dated "6-21" held between 41F and 45F in pizza prep cooler. These items get 4 days of shelf life when held above 41F. CDI - Items were discarded. Discussed with staff about shelf life for items held below 41F vs those held from 41F - 45F.

General Comment 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 Chicken wings cooling for 1 hour 20 minutes still at 110F in center of container; not likely to reach 70F in the next 40 minutes. CDI - Wings were seperated into thinner portions to cool more quickly.

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 Pre-portioned pasta dated 2/2, 1/28, and 1/16 held in prep cooler. All out of date pastas were discarded. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken wings cooling in deep container, burgers, and orzo pasta cooling while wrapped and/or lidded. CDI - Wings seperated into thinner portions, burgers and pasta vented to allow air to circulate.

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of wing sauce unlabeled.

General Comment 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep coolers in kitchen. Replace.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up on wire shelves above prep table,and on exterior of sanitizer bottle. Keep these wiped clean.

General Comment:2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed health policy agreement in place but no signed copies for new hire. CDI - PIC had new employee review and sign health policy agreement during inspection.

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 Sliced sausage dated 10-18 and pasta dated 10-17 held in prep cooler and spinach dip dated 10-17 held in walk in cooler. CDI - Items were discarded. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken and boxes of shredded cheese stored on cooler floor. CDI - Items relocated to shelves. Repeat violation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain all food contact surfaces clean to sight and touch. Observed the slicer blade with dried food debris built up on the back of the blade. CDI

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods required to be date marked can be held for 7 days if at 41F or below and 4 days if held between 42-45F. Observed cooked pasta and bruschetta mix held above 41F and over 4 days. CDI -discarded.

3-305.12 Food Storage, Prohibited Areas - C. Food must be held at least 6 inches off the floor. Observed containers of dough stored on the floor. CDI - moved to a shelf.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

Ensure all food contact surfaces are maintained clean to sight and touch. Observed sticker residue on multiple plastic containers, CDI.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking on mozzarella or cut leafy greens, CDI. 3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed multiple lunch meat portions with dates greater than 7 days, CDI by discarding.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained at or below 135F. Observed marinara 123F in steam table, CDI by reheating.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed meatballs in walk-in cooler 51F, dressing cups 50F, tomatoes 49F, provolone cheese 48F, CDI by cooling, do not overstack in prep coolers.

Ensure that any food that has exceeded time/temperature requirements for date marking are properly discarded. Observed meatballs with date marking greater than 7 days, CDI by discarding.