PORTOFINO ITALIAN

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 a multitude of shellstock tags stored out of chronological order and/or void of last sold date during inspection. REHS recommended alternate storage methods to preclude further violations. PIC to re-educate staff on proper tag retention. 10 day VR required. Repeat. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods holding above 41F during inspection. See temperature chart. Ambient in unit maintaining 42F at beginning of inspection, but dropped to 32F by end of inspection. CDI - All foods voluntarily discarded. PIC stated unit had been turned up prior to inspection to prevent freezing. Staff turned unit back down during inspection, allowing unit to achieve proper temperatures. REHS advised against keeping unit at 32F to prevent further issues. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink holding above 400ppm quat during inspection. CDI - Sanitizer diluted. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed various containers of food being stored on floor in outdoor WIC during inspection. Ensure all containers are stored at least six inches off the ground at all times. Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Dented cans segregated. 0 pts.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed various prep units damaged or void of handles during inspection. Observed lid for large container storing lettuce damaged. Repair and/or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above or in conjunction with customer foods, beverages, or preparation areas during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and beverages. Repeat. 0.5 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not stored in chronological order during inspection. CDI - Employee placed in proper order. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing below 200ppm quat during inspection. Maintenance contacted during inspection. Facility to manually dose sanitizer at three compartment sink or exclusively utilize dish machine until repair. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack being stored in conjunction with customer foods during inspection. Ensure all employee belongings are being stored in a manner that does not promote the contamination of customer foods. 0 pts.

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 Shell stock tags for Nov-Dec not in chronological order by last sale date. CDI: Items were placed in chronological order during inspection.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of herbs sitting inside containers of mushrooms and tomatoes. Containers were coming into contact with food items. CDI: Containers were removed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef then proceed to handle utensils and ready to eat food items without changing gloves. CDI: Food employee changed gloves and washed hands.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles down in spices. CDI: Handles were removed.

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 food debris in bottom of reach in freezer and on shelving in dry storage area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handling cell phone then go back to handling food without washing hands. CDI: Food employee washed hands.

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

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 spaghetti noodles cooling at a rate of 0F/min and penne pasta cooling at a rate of 0.4F/min during 2hr cooling window. Both items were cooling in thick portions inside walk in freezer. CDI: Items were placed on sheet pans to quickly 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 .

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 scoop with handle down inside container of sugar. Ensure handles are not touching food products.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken cooked between 149-161F. -CDI- PIC placed items back on grill to complete cooking process to reach 188-201F. -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- Observed multiple items in prep units date marked for today, 6/26, such as ham, eggplant, penne pasta, chicken lasagna, etc. When EHS inquired about when items were prepared, most items were prepared 1-2 days prior. Ensure date marks on items in prep units match original prep date. -CDI- PIC properly date marked items. -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 .

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 sauce and pizza sauce cooling in WIF in large plastic containers filled to the top with no active stirring and little to no change in temperature after an hour. -CDI- PIC stirred items up and placed in smaller, less dense containers to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 some squeeze bottles with no labels. -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 some rusted shelving above 2-compartment prep sink. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC outside. Observed employee phone stored on top of prep unit. -CDI- PIC relocated items. -0.5-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed tomato and marinara sauces not heated up to 165F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0-

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 2 large containers of marinara sauces prepared prior day between 47-48F. Observed noodles prepared today that were rising in temperature during active cooling. -CDI- PIC voluntarily discarded items from prior day. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit at salad station at 46F. Ambient air of unit 40F by end of visit. -CDI- PIC placed items in WIC to cool back down. Facility to continue to monitor temperatures of TCS items in unit. **REPEAT** -1.5- **NO POINT ESCALATION DUE TO IMPROVEMENT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed 2 large containers of marinara sauce prepared prior day that did not meet cooling parameters. Items were found cooling in large plastic containers with lids. Observed pasta noodles prepared today that rose in temperature during cooling process. Items were found cooling in freezer in large metal containers filled to the top. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items prepared prior day and separated items prepared today into smaller containers. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a paper towel to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken and raw veal stored over RTE mushrooms and lettuce in prep unit. -CDI- PIC corrected 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- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit near grill at 46F. Ambient air of unit 43F by end of visit. Per PIC, items had just been prepped/refilled. -CDI- PIC placed items in WIC to cool back down. Facility to not use unit for TCS items until repairs have been made. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed mushrooms, eggplant and green peppers in lowboy below grill with no date. Observed ham at salad station with no date. Observed cut tomatoes, sausage and ricotta cheese at pizza prep with no date. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between RIC and prep unit. -CDI- PIC removed. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw shrimp, raw salmon, oysters and several other items in lowboy under grill with no protective coverings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE carrots and mushrooms in back WIC. -CDI- PIC relocated items. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.-/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 tomatoes, ham, Italian sausage, pizza sauce and other items in pizza prep with no dates. Observed housemade pesto (contains fresh garlic and oil) in RIC with no date mark. Observed artichokes date marked 4/14 (discard 4/20) in RIC. Observed spring mix date marked 4/23 (discard 4/29). Observed heavy cream in salad prep with no date. -CDI- PIC properly date marked items in pizza and RIC and discarded other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil at pizza station with no label. Observed pesto with no label in RIC. Observed red pepper flakes, salt and pepper and oregano at grill line with no labels. Observed 2 bottles of mayo in deli station with no labels. -CDI- PIC properly labeled items. **REEPAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed handwashing sink in need of re-caulking/resealing. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one stainless steel pan of raw chicken in low reach #1 stored next to washed onions, mushrooms, tomatoes, and cooked eggplant. CDI-PIC placed raw chicken in walk in cooler lowest shelf. . 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one stainless pan of raw shrimp, salmon, and scallops stored underneath raw veal and other meats in low reach in #2. CDI-PIC corrected storage order. Observed two stainless steel pans of raw chicken stored above raw ground beef, steak and tomato sauce in walk in freezer where the tomato sauce was cooling. CDI-PIC placed raw chicken in walk in cooler lowest shelf.

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 two stainless steel pans of cooked eggplant without date/label in low in reach. Observed one stainless steel pan of cut tomatoes and lettuce without label/date in prep top unit. CDI-PIC stated items were cooked and prepared the yesterday. PIC placed date/label of 01/25/24 on both pans.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several small clear containers of spice/herbs without identification near grill and prep units. In addition to five secondary clear bottles without identification. CDI-PIC placed labels on spices/herbs containers and secondary bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one large white container of cooling tomato sauce on floor in walk in freezer. CDI-PIC placed item on shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal items such as; drinks, cups, phones, and jackets stored throughout kitchen. CDI-PIC place items in office and educated staff on having one designate place for personal items.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employee has no knowledge about health policy, and PIC does. CDI- Employee Health policy poster and education provided during inspection. -0 pts-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed the facility without the Diarrhea and Vomiting clean up procedures plan, but they have obtained a little kit inside the kitchen. CDI- D&V poster provided at the time of inspection. -0 pts-

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC is cutting pizza that came out from the oven and use bare hand to touch the end of pizza crust while transferring into a plate and served immediately. CDI- EHS provides education about bare hands contact with PIC at the time of inspection. -0 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at the front near pizza station was blocked by a white pan of pizza dough sitting on the stool in-front of hand sink. CDI- PIC removed all items out off the way. Ensure to provide access to all hand sink at all time. -0 pts-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed one big bag of mussels in WIC without a tag. PIC could not locate a tag during the time of inspection. CDI- PIC stated that the facility will not serve that bag of mussels to the public. Ensure to obtain and have the identification tag attached to all shellstock. -1 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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. Observed cooked chicken, veal, shrimp, cut ham, lettuce, cut tomatoes in prep unit near the fryer, stuffed cheese shell pasta was thawing in WIC, slice ham, cut tomatoes in prep unit near pizza station without date making. PIC stated they were prepared yesterday. Observed a pan of sausage In prep unit at pizza station dated 8/23/23. PIC stated that the date was put on wrong, the food employee said it supposed to be 8/26. CDI- Date marking provided during inspection. -1.5 pts-

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: 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. Observed cut lettuce in a deep bucket in WIC measured at 51F - 55F and cut tomatoes in a metal in outside WIC at 47F. An hour later still remains the same temperatures. CDI- PIC take the lettuce in ice bath and divided tomatoes into smaller portion to quickly cool foods during the inspection. -1 pts-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a couple employee medications/personal items stored on shelf with multiuse utensils at tea and coffee station. CDI-Items were moved by PIC to appropriate storage.

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 cut lettuce in walk-in cooler above 41F. Lettuce was recently cut during prep before inspection. CDI-Lid on lettuce was removed to allow active cooling. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored on floor in kitchen. CDI-Box was moved to shelving.

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 Pasta cooling in the WIC in a small container in a large quantity. Observed sausage (cut before EHS arrival) in the flip unit piled high with the top section being above 41F. CDI-pasta was placed onto sheet pans and placed into the freezer to rapidly cool. Sausage was portioned out into another container. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths out on prep surfaces.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few foods prepped from previous days, uncovered in outside walk-in. Once foods are cooled to 41F, cover food to protect from contamination.

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 large tub of lettuce covered and cooling in walk-in. Lettuce was cut around 1:30pm. Temperature was above 41F while covered. CDI-Food was vented and allowed to quickly cool in walk-in.

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. Labeling rubbed off from use on a couple oil bottles. Bottles were relabeled during inspection. CDI Repeat. Item points not increased because improvement has been made by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of food on floor below shelving in walk-in freezer. Facility has limited storage space due to high volume of less frequent deliveries.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths out on prep surfaces.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed sleeve of pizza boxes stored on floor in kitchen. Items were still in protective packaging. PIC moved to approved storage.

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 Updated employee health policy and agreement provided to PIC via email. CDI

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 Handouts and guidance provided to facility via email. CDI

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Few stacked boxes from yesterday's delivery truck were stacked on top of back handwashing sink. CDI-Items were moved.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Bags of food were observed sitting on top of exposed chicken in reach-in freezer. CDI-Food was covered with a clean and sanitized lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer observed with small amount of leftover residue and food debris on blade. Two dishes in clean storage observed with food debris that had fallen on them from shelving above. CDI-items were taken to dish pit to be cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup observed under coffee maker dispenser. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer in spray bottle was low on test strip. CDI-Sanitizer was remade by PIC at correct concentration for quat 200-400ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed two pans of lasagna prepped yesterday without date dated. Penne pasta that had been taken from larger portion in walk-in was not dated. Be sure date marking follows food to prep units from larger batches in walk-in. Milk opened yesterday was not dated. CDI-Items were dated.

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. Labeling rubbed off from use on a couple oil bottles. Bottles were relabeled during inspection. CDI Repeat. Item points not increased because improvement has been made by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pans of food on floor below shelving in walk-in freezer. Facility has limited storage space due to high volume of less frequent deliveries.

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. Side of prep unit to the right of grill has peeling protective sticker that is beginning to build up food debris and residue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee coats and items on food/utensil dry storage shelving in kitchen

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer and bottle of all purpose cleaner sitting on prep table next to flip top unit. CDI-PIC relocated to bottom shelf of station.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed larger rubber maid container of flour next to grill station unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies along back hallway around dry goods.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop laying in ice at server drink station. CDI-PIC removed and placed in container next to drink fountain. No points escalation because violation is due to different utensil from last inspection.

2-301.12 Cleaning Procedure - P Observed an employee recontaminate hands after properly hand washing. Ensure that employees use paper towels to turn off faucets after use. Manager discussed hand washing procedure with employees. 2-301.14 When to Wash - Ensure that employees are washing their hands in between the changing of tasks. Observed an employee stop the cooking process and move items in to walk in and come back to begin cooking with only a glove change. Ensure that employees are washing their hands also with the changing of tasks. (CDI)

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Ensure that hand washing sinks are available and only used for the sole purpose of hand washing only. Observed ice dumped in the hand washing sink. Employee was informed on where to dump ice. (CDI)

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 Tags were not stored in chronological order. Reorganized during the inspection. (CDI) 3-402.11 Parasite Destruction - P No letter kept on site showing parasite destruction. Manager stated that salmon can be served undercooked.

3-302.11(A) Separate the different types of raw animal foods. -P Ensure that foods inside of walk in cooler are stored according to the final cook temperature. Observed chicken stored above coddle fish. Foods were reorganized during the inspection.

4-602.11(E)(4)(b) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC called company to effectively lean unit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cooling of foods from ambient temperature shall be cooled within 4 hours. Chopped tomatoes were prepared this morning and found at 3:45 at a temperature of 43F in walk in cooler. Tomatoes discarded. (cdi)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce at a temperature range of 122-133F. Item was reheated during the inspection to a temperature of 205F. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as prepared salad(47F), lettuce(43F), and tomatoes(44F) above temperature threshold. Items in between 42-45F were moved to walk in to cool fully. Items above 45F were discarded during the inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ensure that ready to eat foods kept over 24 hours in date marked. Observed lasagna and tomatoes made days before without a date mark present. Tomatoes was discard during the inspection. (CDI)

7-201.11 Separation-Storage - P Ensure that sanitizer is stored in a manner that does not allow contamination of food, equipment, utensils, linens or single service items. Observed chemical sanitizer and first aid kits stored above dry goods. (CDI)

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 egg plant recently cooked tightly stacked on top of each other in the walk in freezer. Ensure that egg plant is stacked in a manner that allows proper air flow to circulate and effectively cool completely at a faster rate. Restacked during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Foods placed in secondary containers shall be labeled with common name of contents. Observed salt not labeled on cook line.

6-501.111 Controlling Pests - C Be vigilant in efforts to control the spread of pests. Flies observed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed veal in walk in freezer stored on the floor. Moved to shelving during the inspection. (CDI)

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 bread knife handle making direct contact with bread during the inspection. Removed during the inspection. (CDI)

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Pyramid stacking methods shall be implemented for food establishment.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C SIngle service items shall be stored inverted or covered in a clean location. Observed single service trays left open-ended during the inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gaskets in multiple reach in units. Replace as needed. Observed shelves beginning to rust. Respray or replace as needed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed exterior of pans with build up left attached, along with shelving, and gasket channels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. Close doors and replace missing drain plugs to prevent possible attraction or harborage of pests.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean unit. REPEAT (half points due to improvements in this area).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of tossed salad cooling tightly covered in prep unit. CDI- tossed salads were uncovered, and taken to the walk-in cooler to further chill.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting tomatoes from the original container. Employee stated that he washed the tomatoes before cutting them. I further explained that washing them and placing them back in the original container will re-contaminate them. CDI- employee discarded two tomatoes, and washed the remaining ones.

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. Repaint rusty a/c vents in ceiling of kitchen area. Replace stained ceiling tile in kitchen and restroom areas.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 4 in need of replacement. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two containers of tomato sauce reheated to 116 and 120 degrees . CDI reheated to 180 degrees since two hour time window had not expired.

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 various types of pasta cooling in too great of volume in freezer. CDI moved to sheet pan and proper cooling achieved. Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units 2,3,and 4 in need of resurfacing or replacement. -0 points-

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee food and drink observed stored on shelf next to packaged food items. CDI: food and drink was relocated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Front handsink by pizza prep area blocked by racks of glasses. CDI: by relocating

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. Tag missing from clams stored in cold hold drawer. CDI: obtained duplicate tag from walk-in cooler and placed with clams.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw squid thawing at same prep 2-comp sink where romaine lettuce was being washed. CDI: squid was removed and prepared.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Stuffed shells, manicotti, ham, tomatoes, and peas inside kitchen salad bar cooler recorded > 41F (see temp chart). Other TCS products inside same cooler temped 41F/below. CDI: by voluntary disposal. It was found that some items were blocking air flow of cooler. Improvement on cold holding has been noted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 2 containers of tomato sauce cooling inside walk-in cooler from last night. Checked edges of product and both temped between 45- 50F. CDI: products were stirred and temped at 41F. It was determined that product had not been stirred by employee monitoring cooling process.

3-501.13 Use approved thawing methods. Squid thawing improperly at 2-comp prep sink. Product removed and prepared.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans and plastic containers wet stacked on dish shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside salad prep cooler house dressing at 44F; ranch at 45F, and blue cheese at 46F. Inside appetizer cooler egg plant at 42F. Inside outside walk-in cooler tomatoes and peppers at 43F. Observed inside kitchen prep cooler tomatoes, broccoli, raw chicken, ham, cream, shrimp, etc. above 45F. CDI: all TCS foods were voluntarily discarded. Cooler will not be used until repaired. Service company was notified during inspection. Follow-up by 2/8/19 to check cooler.

General Comment: 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 2 containers of marinara sauce and salad mix inside walk-in cooler made yesterday without a date label. CDI: all products dated properly.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts and worn. Most have been replaced. Observed new ones on site but haven't been replaced yet. 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 stained sauce containers. Most have also been replaced. 4-501.11 Maintain equipment in good repair. Observed plastic containers at dish area not in use and being replaced with metal pans. Remove/Store away unused equipment.

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. Large batches of marinara sauce, pasta, and shredded chicken cooling improperly inside walk-in cooler and freezer. CDI: discussed proper cooling methods. Pasta was transferred onto flat sheet trays; chicken was spread out more and stored in smaller batches, sauces were split into multiple containers in smaller portions and stirred.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple containers of sauces were observed cooling on the floor inside walk-in freezer and stored on the floor of kitchen prior to cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple cloths observed not in use stored wet on food contact surfaces. Observed 2 quat sanitizer buckets reading 0 - 50ppm. CDI: both were changed and corrected to 200ppm.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed with pans and plastic containers on kitchen shelves.

Repeat: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Some plastic food containers observed with cracks. Replace badly stained pasta sauce containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small cutting boards observed with deep cuts and pitted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk in cooler measuring above 45F. CDI by removal to freezer to rapidly cool. All items were below 45F by end of inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers above dish machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored gouges in cutting surface on flip top unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on vents in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink from employee dumping drink. CDI by cleaning handsink and instructing staff.

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 shell stock tags not in chronological order. CDI by placing in chronological order.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over cooked shrimp in walk in. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one lid and one container with slight debris build up. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items measuring above 45F (see temp chart). CDI by removal to walk in to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets of dessert cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids.

No Points Deducted: Observed: Waitstaff engaged in making salads. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed: Several scoops where handle was touching food product. A cup in a bin. CDI by placing handle up. 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 outdoor walk in cooler shelving rusting/flaking. Cooler floor not fully secure at seam. 4-501.11 Maintain equipment in good repair.

Observed: Hand sinks and faucets dirty in the kitchen. Side splashes in need of caulk/silicone. 6-501.18 Maintain handwashing sinks, toilets and urinals clean.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags being retained and dated, but not stored in a chronological fashion for 90 days. Facility had years of shellstock tags intermixed between the most recent tags. CDI by PIC reordering the relevant tags, and discarding the tags past 90 days.

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 a package of white american cheese not date marked for day of opening. PIC stated item had been opened the day prior. All other date marking in facility was observed to be correct. CDI by PIC backdating the item.

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 several dented cans of olives stored in the dry goods area. Insure that cans are checked for dents before storage. CDI by PIC removing items to a non-food prep area for return.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in the dish machine area, insure that dishes are allowed to air dry before storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunch stored next to clean utensils in the storage area, observed wait staff drinks stored haphazardly around the server station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue on a mixer blade, and sticker residue left on stacked buckets. Insure that items are thoroughly clean and that any food or sticker debris is removed during cleaning. CDI by placing items for rewash/rinse/sanitize.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple food items such as sauce squeeze bottles and dry goods unlabelled. Items were labelled by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open.

~ 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed at the front pizza station handsink at time of inspection. Towels were provided by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade heavily soiled with debris at time of inspection. Observed slicer with meatball debris on the blade, PIC stated that employees had previously used slicer, but had not cleaned it. Insure that slicer is being cleaned thoroughly after each use. CDI by PIC removing items for cleaning.

Program error. See above Violation.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans in storage with other food products. Insure cans are checked on delivery, and compromised cans are stored in an area separate from food, utensils or other food service items. Items were taken out of storage and placed in a separate area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees not wearing hair restraints. CDI by PIC instructing employees to put on hats.

5-205.11 Maintain access to handsinks at all times. Use handsinks only for handwashing. -Pf- Observed the front pizza station handsink blocked by a rack of glasses and a trash can, observed the rear dishwashing area handsink with utensils stored inside it, as well as blocked by a rack of glasses. Keep access to your handsinks free and clear of obstruction. CDI by PIC moving the glass racks and removing the stored utensils to the dish area for washing.

4-602.11 (E)(4) Equipment such as beverage dispensing nozzles shall be cleaned at a frequency to preclude the accumulation of residue or debris. Observed single tea urn nozzle with buildup of residue inside the nozzles. Insure that wait staff thoroughly cleans the tea urn nozzles at a frequency to preclude accumulation of debris. CDI by PIC removing nozzle for cleaning.

3-302.12 Label all working containers of foods (such as spices, salts and oils) except for easy to identify foods like dry pasta. Observed squeeze bottles of lemon juice that were datemarked, but not labelled with their contents.

3-305.11 Store food in a clean, dry location that is not exposed to contamination, keep food at least 6 inches off of the floor. Observed two buckets of tomato sauce cooling in the freezer on the floor. CDI by PIC moving items to a rack.

4-901.11(A) Equipment shall be air dried after being cleaned and sanitized. Observed multiple instances of wetstacked pans and equipment in the dish area. Pyramid stacking for proper air drying is needed. REPEAT VIOLATION

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits and sharp edges, and shall be assembled to allow easy access for cleaning. Observed multiple cracked and chipped lexan containers in the dish area. Observed heavily frayed wire baskets with wires jutting out from the bottom. CDI by PIC discarding the broken items. When equipment becomes broken or damaged, replace equipment with equipment that is easily cleanable/undamaged. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes cold holding above 45F. CDI items placed in walk-in cooler to rapidly cool.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce and tomatoes cooling in flip-top cooler. CDI items placed in walk-in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. CDI items were moved to dish area.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets collecting food residue.

2-301.14 Wash hands before donning gloves and between gloves uses. Observed employee retrun from outside and put on gloves to work with food without first washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves.

3-203.12 Shellstock tags must be stored with the product until emptied. Observed no tag stored with frozen clams casino product that is made from raw shellstock product. CDI by instruction.

6-303.11 Provide at least 50 ft candles of lighting in all food preparation areas. Observed more lighting needed over food preparation sink due to light fixture not properly functioning.

3-203.12(B) The date when the last shellstock from a container is sold shall be recorded on the tag or label. Not all tags have date written on them. Verification required. Observed shellstock tag not labeled with date last shellstock was sold form container.

3-302.11 Food shall be stored according to final cook temperature to prevent contamination during storage. Observed spinach stored on bottom shelf with raw chicken stored above spinach. CDI raw chicken was moved to bottom and spinach was moved above chicken to prevent potential contamination.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer must be at proper concentration 200-400 ppm. Observed 2 sanitizer buckets to be measured below 200 ppm concentration. CDI buckets were emptied and refilled with proper concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Observed plastic container lids to have soiled debris built up on lid surface. CDI lids were pulled and placed in 3 comp sink for cleaning. Observed black residue build up on top inside lining of ice maker. Observed black residue build up on inside of spray nozzle behind bar. Soda nozzle washed. Ice machine verification on 6/20/14.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45 F. Observed several items cold holding above 45 F. CDI items were pulled and placed in walk in to reach 45 F in time frame. Observed drawer cooler beside grills holding at 50 F. Verification required on 6/20/14.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed cheeses held in large plastic bus containers covered not meeting 45 F or below requirement. Observed ice wand in tomato sauce that was just prepared filled with ice instead of wand being completely frozen and placed in container of sauce. Observed chicken recently prepared held in cold holding unit. CDI cheese uncovered, chicken moved to walk-in to rapidly cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed several dry good containers not readily identifiable or labeled with name of food.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches off floor to prevent potential contamination. Observed box of rabbit meat stored on floor in walk in freezer. CDI box relocated.

4-901.12 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths used under cutting board to hold into place.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Observed multiple pans stacked together with condensation build up between pans.

4-101.19 Nonfood-Contact Surfaces - C. Sufaces shall be non-absorbent, smooth, easily cleanable. Observed wooden stool next to hand sink to be splintering around edges and flaking surfaces not easily cleanable.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall meet NSF or ANSI listed. Observed potentially hazardous items stored in cooler behind bar rated for packaged or non potentially hazardous items.4-501.11 Equipment shall be maintained in good repair and proper adjustment. Observed rusted shelves throughout facility in need of repair. Observed damaged gasket in large reach in freezer.

4-602.13 Nonfood Contact Surfaces shall be kept clean. Observed shelving throughout facility with debris built up on racks. Observed gaskets in reach in coolers to have soiled debris built up in lining.

6-101.11 Surface Characteristics-Indoor Areas - C. Floors shall be made of smooth, easily cleanable nonabsorbant surface. Observed absorbant concrete exposed in walk-in cooler. Seal/cover floor.

6-303.11 Intensity-Lighting - C. Lighting shall be at least 50 ft. candles where food prep occurs. Observed lighting throughout kitchen less than 50 ft candles. Replace/Repair lighting.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions begin January 1, 2014.

2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee touch inside rim of trashcan without washing hands or changing gloves. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - PF. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Observed handwashing sink in bar, men's restroom and women's restroom only reach 82F. Maintenance was contacted during inspection.

3-203.12 Shellstock, Maintaining Identification - PF. The date the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed shellstock tag not labeled with date last shellstock was sold form container. CDI by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep hair from contacting exposed food. Observed one food employee not wearing hair restraint. CDI PIC required employee put on hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present with certification.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Always keep handsinks accessible at all times. Observed handsink by dish machine blocked by trash can and rack of glasses. CDI, all items relocated.

3-203.12 Shellstock, Maintaining Identification. Use an approved record keeping system for shellstock that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. Observed shellstock tags being kept in plastic grocery bags not in chronological order. CDI, by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed a pan of raw chicken stored above ready to eat produce inside bottom of reach-in cooler on line. CDI, chicken relocated to bottom shelf.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed improper marking of food inside walk-in cooler. Observed only day stickers present to date items. CDI, advised PIC on using number dates instead of just day dots.

3-501.15 Cooling Methods. Observed food being prepped and placed directly in top part of reach-in cooler. CDI, by instruction to place in walk-in cooler first after prep to cool product down to 45F then place in reach-in cooler. Observed a few pans of pasta not vented in walk-in cooler. CDI, cooling process rearranged on these pans. Observed a large tall container of meatballs that had not cooled properly. Product was a 44-45F but had cooled in large quantity. CDI, discussed proper cooling methods.

3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop handle down in ice at front pizza station area. Always keep handle up out of product.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Observed employee washing dishes in water of 100F. CDI, by instruction; water to be drained and refilled with 110F water.