IL BOSCO RISTORANTE & BAR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above cut fruit in the reach-in cooler. CDI - Items were moved to the correct order.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed all food in the reach-in cooler, prep cooler and reach-in cooler with no date marks. CDI - Chef stated that all products were opened or prepared on Saturday. All items were labeled during inspection.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in the dish washing room. No points taken due to improvement from last inspection.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two broken coolers that have not been in use. Observed one “house hold use only” blender. Points reduced due to repairs/replacement of equipment from last inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a cracked tile and a tile separating from the wall under the 3-compartment sink.

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 open packages of ground meat stored above whole muscle in the reach-in freezer. CDI - Items were moved to the correct order.

REPEAT 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 heavy cream and milk without a date mark in the prep cooler. CDI - Items were voluntarily discarded. Points reduced due to much improvement from previous inspection.

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 one large bin of flour without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the dish washing room.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two broken coolers that have not been in use. Observed a leak coming from the small prep cooler condensation line. Observed one “house hold use only” blender. Observed a pan with holes drilled in it for draining. Item is not smooth and easily cleanable.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 a cracked tile and a tile separating from the wall under the 3-compartment sink. Observed dust and build-up inside of the wall AC unit.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee water bottle stored on top of a cooler.

REPEAT 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 cooked funnel, potatoes and pork without date marks. CDI - Chef fate marked items during inspection for the day they were prepared.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID in the kitchen that is not rated for commercial kitchen use. CDI - Item was removed from the kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two broken coolers that have not been in use. Observed one “house hold use only” blender. Observed a broken lid to one prep cooler. Points not escalated due to improvement and removal of equipment from previous inspection.

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 a build-up of dust on top of the heat lamp.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a cracked tile and a tile separating from the wall under the 3-compartment sink. Observed wall damage behind the wall behind the fire suppression system and AC unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels and hand wash sign at the front kitchen hand sink. CDI - Chef provided paper towels during inspection.

10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for Kirkland Wild Sockeye Salmon.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruit stored above ready-to-eat products in the reach-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Chlorine container was switched out and began to sanitize at the appropriate concentration.

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 all prepared or open TCS foods without date marks. Chef stated that all foods are prepared on Tuesday and discarded at the end of Saturday. CDI - Date marks were added for all products.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two broken coolers that have not been in use. Observed two prep cooler cutting boards with deep stains. Observed two “house hold use only” blenders.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Goat Cheese above 41F in 2nd Flip Top Unit. *CDI - PIC voluntarily discarded item. 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 .

4-101.19/4-202.16 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 - Prep tables lower shelving rusted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC replaced sanitizer line on unit and primed- 50ppm.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pasta make table. Observed light burned out in vent hood.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken being held above 41F in small make table. Product prepared 06.21.24. CDI: PIC voluntarily discarded product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin tip thermometer in facility at time of inspection. EHS will return within 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of QAC sanitizer stored above slicer. CDI: Sanitizer moved to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. **Points not escalated due to overall assessment of kitchen and corrective action during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with ServSafe certification that expired 1/18/23, needs to be renewed. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer blade with buildup on food contact surface, had not been used yet today. CDI- slicer broken down, cleaned during inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 goat cheese that had exceeded 7 day limit, marked 2/15. CDI- goat cheese discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blender stored as clean that was still wet inside. Ensure this equipment is air dried before storage.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damage under 3 compartment sink, tiles are broken/damaged, no longer affixed to baseboard area. REPEAT. Note: points de-escalated to half, facility has cleaned flooring, needs to reaffix tiles to the wall.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine testing at 0ppm chlorine sanitizer during inspection. PIC stated he believes issue is because chemical bottle was just switched last night, needs to be primed. PIC was unable to successfully prime machine during inspection, stated he believes there is an issue with the vacuum portion in the line, not pulling sanitizer from bottle. CDI- PIC called for ecolab service during inspection. Facility has set up 3 compartment sink to use in the meantime, EHS confirmed PIC and employees understand proper wash/rinse/sanitize procedure. PIC will reach out with repair timeline, EHS will make compliance visit to ensure facility has repaired dish machine as soon as possible.

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 shakers and squeeze bottles with no label at cook line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple individual cutting boards (white, small green cutting board) with deep grooves, no longer smooth and easily cleanable.

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 vent grate with dust buildup in standing reach in unit, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damage under 3 compartment sink, tiles are broken/damaged, no longer affixed to baseboard area. REPEAT. 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 flooring underneath 3 compartment sink with black buildup, in need of cleaning. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored above a container of cooked potatoes in the reach in portion of the small flip top unit. CDI- PIC voluntarily discarded chicken and potatoes during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the slicer stored as clean with food debris residue on the blade. PIC stated that facility uses slicer approximately once a week to slice Speck, has not used today. PIC stated that procedure is to clean slicer again before use. CDI- slicer broken down and cleaned, EHS explained that if slicer is in storage and not in use, must be stored clean to sight and touch.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer stored on shelving hanging above a box of gloves and a container of seasoning. CDI- bottle moved, EHS discussed storage of chemicals.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility back door open, using screen door to protect outer openings. Screen door has a space between door and the floor, not fully sealed to protect back opening of establishment.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pieces of bread stored on the prep surface directly adjacent to the handsink. Handsink does not have a splash guard, potential for water to splash onto ready to eat food. EHS did not observe any signs of contamination. CDI- PIC moved bread away from handsink, EHS discussed with PIC and employees. PIC stated that they are looking to replace sink faucet to automatic sensor, will look into getting a splash guard as well.

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 tiles at baseboards underneath dish machine that were damaged, broken off of wall. Observed wall behind handsink near cookline that was chipped. 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 flooring underneath dish machine with black buildup, in need of cleaning. REPEAT. Note: points de-escalated due to different nature of violation compared to previous inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event, facility did have poster on wall with information. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in small flip top unit holding above 41F, see temperature chart. PIC stated he was unaware of the unit having any issues. EHS checked internal ambient thermometer, holding at 45F. CDI- all TCS foods voluntarily discarded in unit. PIC decided to turn temperature dial down and unit was holding at 37F within 15-20 minutes. PIC stated he thinks someone accidentally turned the dial down when placing a container into the reach in portion of the unit. EHS continued to check unit multiple times and unit was holding at 37F by the end of the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products with no date mark during inspection, including cooked Brussel sprouts, cooked pork belly, bolognaise sauce and goat cheese. CDI- PIC was able to identify date of prep for each product, identified risotto and bolognaise and pork belly as cooked on Saturday and Brussel sprouts cooked yesterday and goat cheese opened yesterday. 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 several squeeze bottles and containers of spices/salts with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washing employee towel drying dishes during inspection. Equipment/utensils must be air dried before putting away as clean.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several individual cutting boards in need of replacement or resurfacing, deep grooves and no longer smooth and easily cleanable.

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 ceilings above standing reach in units with dust buildup, in need of cleaning. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice, sauce in RI without covers on it. CDI. PIC covered it.

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 potatoes, sauces, rice in RI and prep unit without date marks. CDI. PIC voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in RI coolers in front of the cookers. Needs to be cleaned.

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 build up on vents and ceilings in the kitchen. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored directly on prep table. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that cleaning needed for slicer (not used today) to remove debris; cleaning needed for can opener. Verification needed.

3-401.11 Cook raw animal foods to required temperatures -P Observed shrimp fried to 108F CDI: re-fried to 170F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth held below 135F CDI: re-heated to boil

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions in flip top above 41F. CDI: TPHC was used; onions were labeled with prep time and discard time for tonight's service. Onions were grilled at 5:00 p.m. - temped at 6:15 and had reached cooling temp parameters (unable to determine if final cooling temp would be met, but all other temps were below 41F in this unit; therefore no points deducted). Determined onions were out of temp because they were placed in flip top to cool - recommend cooling in reach-in prior to placing in flip top or using time as a public health control as a permanent solution.

7-201.11 Store toxic materials to avoid contamination. -P 7-209.11 properly store hand sanitizer to avoid contamination - C Observed sanitizer and hand sanitizer stored on prep tables near food stuff & on ice bin. CDI: items re-located properly

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on racks, fans, storage containers and miscellaneous surfaces.

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 a 1/6 pan of Risotto at 135F at 6pm in the top of the flip top prep cooler. Risotto did not cool and the middle was still 135F after 30 minutes. CDI (corrected during inspection) Dinner service is from 5pm to 9 pm and the Risotto was put on TPHC (time as a public health control) and any left will be discarded. 1.5 pts

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 Risotto cooling in the top of the flip top prep cooler. CDI See #18. Recommend using an ice bath or the freezer when needed to quickly cool foods. 0.5 pt 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has two double door refrigerators and 3 flip top coolers on the cook line. These units are not intended to quickly cool foods. Facility does not have a walk-in cooler.

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 some areas of the walls behind the 3 comp, dish machine and above the bread warmer with some build up and dust present. 0 pts Menu changes every 3 months and facility closes the first 2 weeks in July for vacation. an

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 all recent clam tags missing required dates. CDI: PIC instructed employees on importance of dating tags and ensured that future tags would be dated. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine sanitizer. No dishes had been washed before or during inspection. CDI: PIC changed sanitizer supply and after priming, machine read 100 pm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese overstacked in shallow pans in far left flip top unit. CDI: Cheese placed in deeper pan and and lid closed to facilitate cooling to 41F. to

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several soft cheeses and cured meats with no date labels. PIC was unable to provide packaging or dates for cured meats, but knew when feta, goat, and brie cheeses were opened, and was allowed to date them accordingly. Since packaging could not be verified to say "Keep Refrigerated", cured meats were voluntarily discarded.

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. CDI-put in order.

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. Cleaning needed on wall behind dish machine and around 3 compartment sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up pot of pasta water in handsink. CDI-directed to fill up in prep sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder in need of cleaning. Observed build up on caulking at back handsink.

h6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed employee drinks, speaker and a purse stored on prep table and in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labels beginning to fade on chemical bottles. CDI-relabeled.

6-502.12 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. Cleaning needed under prep tables, on blinds. Reduce clutter and discard/remove any unneccesary items in corner of dish pit room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items without a date label such as cooked ground beef, soup, and crab cake mix. CDI-all items marked with correct date.

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 in use utensils stored in room temperature water.

6-502.12 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. Clean walls and caulking along dish machine, 3 compartment sink and hand sink.

4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed mold in interior of ice machine.

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 non absorbent. Observed bottom and shelving inside 3 - door Hobart cooler rusting. 4-501.11 Maintain equipment in good repair. Observed leak from condenser in two door cooler near back door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available to test quat sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean out debris from utensil drawers and build up from around hand sink in back.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from handsink in kitchen. CDI - by providing paper towels.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two quat sanitizer bottles 50-100ppm. CDI - by dumping and remaking with sanitizer at 200ppm.

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 ham and gallon milk in 1 - door cooler, wild braised boar and finger length potatoes in 3 - door Hobart cooler, and gallon milk inside bar cooler not dated. CDI - all items properly dated by PIC on site.

3-501.13 Use approved thawing methods. Observed a bag of shrimp thawing improperly in prep sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of flour and cornstarch inside kitchen.

4-501.11 Maintain equipment in good repair. Observed leak coming from condenser inside 3 -door Hobart cooler. Monitor for possible repair. Temperatures inside were in compliance. 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 non absorbent. Observed bottom and shelving inside 3 - door Hobart cooler rusting.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed low temp chemical dish machine not sanitizing properly - 0ppm concentration. Ecolab notified and will make visit today. Facility set up 3-comp sink for use until dish machine could be fixed. Verification required to ensure dish machine can maintain chlorine levels at least 50ppm.

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 a metal container of pasta sauce that had cooled from yesterday at 51F in reach-in cooler. Product did not meet proper cooling parameters. CDI - pasta sauce was voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood filters with grease and dust build-up.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC present without food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink on counter surface and another employee drinking in kitchen at prep area. Drink was sat on prep counter. CDI - by properly storing drinks.

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 some food items inside 3 door reach-in cooler not date marked. Observed some food items missing full date provided on label. CDI - by date marking properly on site.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils, spices and some other dry good products not labeled.

. 3-301.12 Properly store employee drinks to prevent contamination. Observed employee drink stored on prep surfaces next to slicer. CDI, drink removed.

3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F. Observed calamari, venison sauce, garlic and oil, shrimp and mashed potatoes stored in reach-in cooler unit > 45F. CDI, all foods transferred to working 3-door cooler; unit was turned down and temp went down to 40F during inspection.

3-501.15 Ensure TCS foods are actively cooled properly once product reaches 135F. Observed chicken stock in pan cooling on counter at 128F. CDI stock transferred to plastic container and placed in reach-in cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed pork stored below chicken in prep unit. Observed chicken stored above beef in reach-in freezer. CDI, foods rearranged to correct storage order during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed foods stored throughout facility without date only with day dots. CDI, staff started writing dates on products during inspection.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed consumer advisory for dinner menu incorrect. Observed disclosure missing. Facility has changed menu from last inspection. CDI, menu was changed on computer during inspection (menus will be printed at later date).

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed bags of dry goods open in kitchen. Once opened, store in zip lock bag or container with lid.

4-101.11 Characteristics-Materials for Construction and Repair - P. Observed shelves and bottom floor starting to rust inside reach-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed several foods stored in 3-dr cooler not propely date marked. Observed only day dots on containers. Need to provide full date. CDI, by instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed current consumer advisory inadequate. Disclosure only referenced raw eggs in salad dressing. Needs to address all items on menu that are to be served undercooked/raw. CDI, menu re done during inspection on laptop computer.

3-501.15 Cooling Methods. Ensure food items that are cooling are not tightly wrapped before cooling down to 45F. Observed pasta sauce in 3-dr cooler wrapped tightly and temperature at borderline 45F. CDI, by instruction.

4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food. Observed dry good food containers not labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed torn gaskets on prep coolers in kitchen. Observed bottom of 3-door reach-in cooler with rust.