PORTOFINO'S ITALIAN RESTAURANT - THE ARBORETUM

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed proper employee health policy however no documentation of training of current staff. CDI- PIC had staff read and sign employee health policy during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink next to ice machine. Repeat violation. CDI- soap provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed condensation from air vent in walk in cooler dripping into container of uncovered meatballs stored below vent. CDI- product discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple 5 gallon buckets of sauces and soups in walk in cooler uncovered that were prepared on previous dates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta, sliced tomatoes, sausage and green peppers above 41F stored in left side of 2 door low boy cooler in pizza area. Right side of unit holding below 41F. CDI- items relocated. Observed main prep unit on line holding at 48-51F. Observed all foods in unit above 41F. See temperature chart. PIC did not know how long unit had not been holding temperature. CDI- all product in unit discarded except product prepared today was allowed to be placed in walk in to rapidly cool. Repair person arrived on site before end of inspection and cooler was holding at 38F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed chicken wings and eggplant in drawers near stoves without dates. These items are cooked and frozen on same day then pulled from the freezer as needed. Observed chicken wings in walk in cooler with cook date of 6/15/26 but were pulled from the freezer yesterday. Facility should include a pull/thaw date for frozen items to ensure dates are accurate. CDI- items were allowed to be dated. 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 cooling occurring throughout the facility in reach in refrigerators. Observed items cooling in walk in covered in deep containers. CDI- all items uncovered and/or moved to walk in cooler to facilitate cooling. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed portioned salads stacked together in salad prep with bottom of bowl in direct contact with salad being stored underneath. All stacked salads observed covered with table napkin. CDI - Napkin removed from salads and all salads unstacked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of quat sanitizer on cook line with less than 100ppm. CDI- bucket refilled with proper concentrated sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed employee using dry wiping cloth for handling hot items to also wipe of tongs in between uses.

4-501.11 Maintain equipment in good repair. Observed both walk cooler and walk in freezer with significant water dripping from air vents. Observed rusted shelf under flat top grill and rusted shelf near 3 compartment sink for clean utensil storage.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink adjacent to ice machine. CDI - Employee supplied. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Employee removed. Repeat. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various portioned containers of TCS dressings being stored above the air curtain in salad prep during inspection. All dressings maintaining above 41F during inspection. See temperature chart. CDI - All dressings voluntarily discarded. 0 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 .

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 cooked eggplant baring a date of 1/3/26 in use during inspection. Observed lasagna in fry prep and WIC not baring date indicating its date of preparation. CDI - Mushrooms voluntarily discarded. Employee confirmed lasagna was prepared on 1/11/26 and labeled. 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: 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 various shaker bottles void of label identifying their contents. CDI - PIC labeled. Repeat. 2 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed portioned salads stacked together in salad prep with bottom of bowl in direct contact with salad being stored underneath. All stacked salads observed covered with table napkin. CDI - Napkin removed from salads and all salads unstacked. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use container used as a means to dispense raw calamari stored in direct contact with food during inspection. Observed spoon used to dispense parmesan cheese stored with handle in contact with food. Ensure all utensils used to dispense food are equipped with proper handle, and that handle remains outside of food at all times. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple circles drawn in sharpie on pizza peel/cutting surface during inspection. CDI - Sharpie sanded off. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods and service linens during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, service equipment, and/or service linens. Repeat. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal hotel pan being stored inside of handsink on main prep line during inspection. CDI - Hotel pan removed from handsink. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can being stored in conjunction with unadulterated cans in dry storage area. CDI - PIC segregated can to be returned for credit. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce bring stored above and in direct contact with boxes of RTE mozzarella cheese in WIC. Ensure all unwashed produce are stored in a manner that does not promote contamination of RTE foods. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main prep line not labeled to indicate their contents during inspection. CDI - All bottles labeled. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies and roach in main kitchen area during inspection. More thorough or frequent pest control measures may be necessary. 1 pt.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed inside of right door on pasta prep cracked, exposing insulation. Observed pizza peel on prep unit for use with large chips and cracks in the food contact surface. Observed damaged whisk in back storage area being stored as clean. Repair or replacement necessary. 0.5 pts.

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

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 house made tomato sauce in the WIC at 44F. The sauce had been cooling from the day prior to the inspection and did not mee the proper cooling parameters. PIC voluntarily discarded the sauce. REPEAT*** VERIFICATION REQUIRED*** (3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 house made tomato sauce cooling in large deep plastic containers in the WIC. Sauce was unable to cool properly. -CDI- PIC voluntarily discarded the sauce. REPEAT*** (1 pt) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single use items stored without being inverted. -CDI- PIC inverted the single use containers to help prevent contamination. (0 pts)

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 cardboard being used to keep oils off of the surface of a table next to the stove on the cook line. -CDI- Food employees removed cardboard. (0 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored with customer food in the pasta low boy next to the hot holding well. -CDI- PIC relocated the employee food to an approved location. (0.5 pts)

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 homemade marinara sauce at 43F that was said to have been cooling over night in the WIC. -CDI- PIC voluntarily discarded the containers of sauce. 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 .

3-501.15 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 homemade marinara sauce that was cooling in the WIC over night in large deep buckets and were unable to cool properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large buckets of broth in the freezer that were stored directly on the floor. -CDI- PIC immediately had a food employee store them at least 6 inches above the floor. PIC stated that the buckets of broth were placed in there a few minutes before the EHS arrived.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a total of 8 containers that were wet stacked while being stored as clean. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked egg plant, marinated chicken, and a large container of meat sauce that had been holding over night above 41F. -CDI- PIC voluntarily discarded the food items. REPEAT*** (3 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two large containers of sauce in the WIC that were out of date. Observed small containers of seafood pasta sauce in a low boy cooler unit that were not labeled with the date of preparation. -CDI- PIC discarded the containers of sauce in the WIC and correctly dated the seafood sauce in the low boy cooler. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-service to-go trays that were stored upright. -CDI- PIC inverted the single-service tray. (0 pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumper doors left open. The dumpster was recently used during inspection. -CDI- PIC immediately closed the dumpster door. (0 pts)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed employee touch raw shrimp then put on gloves without properly washing hands before moving to next task. CDI PIC instructed employee to wash hands and put on new pair of gloves. -2 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed several TCS foods such as raw calamari in stove drawer and lettuce, garlic and oil, mixture in prep top and noodles above 41F. All foods were prepped today. CDI all foods were placed in WIC and cooled down to 41F. Repeat -3 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed pan of lasagna in WIC with no date mark. EHS states lasagna was made before arrival. CDI correct date mark was placed on lasagna. -0 points 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. EHS observed several spices with no label. CDI PIC labeled all spices. -0 points

4-502.11(A) Maintain utensils in good repair. EHS observed rust on shelving in dish pit area. -0 points

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed racks being stored on floor in front of hand sink at glass door reach in. CDI: PIC relocated racks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build inside large ice machine. Clean as needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce at 55F with 26 mins left in 4 hour cooling window. CDI: PIC placed lettuce in walk in freezer 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed angel hair, penne, linguine, sliced tomatoes, and mozzarella inside prep unit above 41F. Ambient air of prep unit was 46f. CDI: All items were voluntarily discarded. Repair tech arrived onsite during inspection. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.15 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 cooling in a deep portion inside a large trash can like container, which was 55F with 26 mins left in cooling window. CDI: Lettuce was placed in walk in freezer to cool. PIC and EHS discussed cooling methods. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0-50ppm quat.

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 aluminum foil wrapping shelving above cooking equipment and cardboard on dry storage shelving near dish. Remove items.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near ice machine without hand soap. CDI: PIC placed hand soap at sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer solution at 3 compartment sink at 0ppm quat. CDI: Facility drained quat solution and manually mixed solution to 50ppm chlorine. According to PIC sanitizer solution will be manually mixed until dispenser is repaired. 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

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 two large bus tubs of cooked chicken cooling from yesterday above 41F. CDI: PIC voluntarily discarded items. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a container mushrooms with prep date of 6/25, marinara sauce (6/27), mushrooms (6/30), and tomato sauce (6/21). CDI: All items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach not labeled. CDI: Bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach in spray bottle testing over 200ppm (bleaching out test strip). CDI: PIC diluted bleach solution to 100ppm.

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 chicken cooling from yesterday cooling in large bus tubs in deep portions. CDI: PIC and EHS discussed cooling methods. 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic bucket and small plastic container being stored inside pizza sauce and shredded cheese. CDI: Both items were removed.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser creating a solution of 0ppm quat. Repair dispenser.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS briefly observed wrapped bread placed across basin of pizza area hand washing sink at start of inspection. CDI - Bread was moved and stored in lower reach in cooler without comment from EHS. REPEAT.

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 container of shell stock (clams) in WIC without corresponding shellstock tag. Tag was being held with working container in kitchen grill drawer. CDI - Clam supplies were condensed, so as to only require one shell stock tag. Should separate working containers of shell stock be required, retrieve multiple tags from purveyor for establishment use or use printing to produce identical copy of the original tag. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on interior ice chute of ice machine and shield of ice bin. 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 plastic single service articles (plastic cup and plastic to go bowl) stored in calamari in the grill drawer and garlic powder at the dry storage area, respectively. CDI - Articles were removed and voluntarily disposed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) metal bins stacked wet while drying. CDI - EHS separated these bins out to improve air drying.

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 cardboard on shelving surfaces throughout the kitchen area, including chemical shelving, prep area RIC, canned goods storage, and dry storage. Remove cardboard lining; should shelf lining be replaced, use non absorbent material such as plastic liners. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS briefly observed wrapped bread placed across basin of pizza area hand washing sink at start of inspection. CDI - Bread was moved and stored in lower reach in cooler without comment from EHS.

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 container of shell stock (clams) in grill side drawers without corresponding shellstock tag. Tag was being held in reserved records. CDI - Proper shellstock tag was placed within container. Should separate working containers of shell stock be required, retrieve multiple tags from purveyor for establishment use or use printing to produce identical copy of the original tag.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on interior ice chute of ice machine. Note: No escalation in point deduction due to noted improvement from previous inspection. Citation from previous inspection referred to basin and lip of ice machine as food contact surfaces; current citation is more accurate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed three (3) TCS food items (cooked diced chicken, cherry tomatoes in the oven side prep top, and cuttlefish in the oven side prep unit underside) at temperatures of 46F, 47F, and 45F, respectively. CDI - TCS items were pulled and placed within reach in freezers for corrective cooling. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk in coffee station reach in cooler recently opened with no effective date label. All other observed TCS foods requiring date marks within the establishment were marked effectively. CDI - EHS and PIC discussed means of labeling milk when opening. Milk was labeled with date of opening.

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 three (3) containers of TCS foods (spring mix bag in salad prep unit underside and two (2) containers of cooling veal slices in the WIC) cooling while covered. CDI - Containers were opened to better facilitate cooling

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 four (4) working containers (simple oil in the pizza prep area; salt and pepper blend shaker, red wine vinegar, and olive oil in the kitchen area) without effective labeling. CDI - Containers were given effective labels. PIC and EHS discussed effective labeling methods, including station labels and placing working containers in a labeled bin.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee wearing wrist watch at pizza station while engaged in food prep.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service containers in the kitchen area with exposed food contact surfaces. CDI - Single service containers were reoriented to prevent potential contamination.

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 cardboard on shelving surfaces throughout the kitchen area, including chemical shelving and dry storage. Remove cardboard lining; should shelf lining be replaced, use non absorbent material such as plastic liners.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events at time of the inspection. CDI - regulatory authority provided written procedures for employees to follow when responding to vomiting or diarrheal events to the establishment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen area entrance hand sink without paper towels. CDI - Paper towels were placed into the paper towel dispenser above the handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed watermelon stored above packaged cheese in the WIC. CDI - Watermelon was moved to prevent potential cross contamination.

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 residue and discoloration on interior food contact surface of the ice machine. CDI - I machine was cleaned using prepared sanitizer solution

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked diced chicken in the oven side prep unit at a temperature of 46F. CDI - Chicken was voluntarily discarded by PIC

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Regulatory authority inquired about TPHC usage within the establishment, and PIC effectively described the process utilized for TPHC of prepared pizzas. When regulatory authority inquired about written procedures, PIC was unable to provide them at time of inspection, but established that the establishment owner/operator, who was not present, may have prepared plans available. CDI - PIC and regulatory authority discussed TPHC in detail, and regulatory authority provided sample TPHC form via email, in the event that a plan is required at a future inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee engaged in food prep without an effective hair restraint. CDI - PIC instructed employee to don hair net.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored inside of hand sink. Observed hand sink blocked by dough containers. CDI - Both items removed. - REPEAT - 2 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried eggplant cooling from overnight at 47F. Eggplant was believed to be not fully cooled in walk in cooler, and then transferred to pan where it was covered and placed in prep unit. Observed lettuce cooling in prep top for 30 minutes reflecting a .03F/minute cooling rate. Item cooled from 60F to 59F during that time. CDI - Egg plant voluntarily discarded. Lettuce moved to walk in cooler for rapid cooling. - 1.5 -

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 fried egg plant cooling from overnight at 47F. Items were covered and placed into prep unit before being properly cooled to 41F. Observed lettuce cooling in prep top for 30 minutes reflecting a .03F/minute cooling rate. Item cooled from 60F to 59F during that time. CDI - Egg plant voluntarily discarded. Lettuce moved to walk in cooler to be rapidly cooled. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of lemons, salmon, and tomatoes stored on floor in walk in cooler. - 0 -

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed loaves of bread stored in grocery bags with no barrier. CDI - Bread moved to food safe container. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored over single - use pizza boxes in dry storage. CDI - Items moved to lower shelf, below any food items or food contact surfaces. - REPEAT - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. CDI - PIC was emailed all 2017 food code items. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored in hand sink. Observed hat stored over spout of front hand sink. CDI - All items removed. - 1 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed few salads stored on top of one another without a barrier in between each food item. Do not stack items without barrier in between. CDI - Salads unstacked. - 1.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few squeeze bottles of sauce and seasoning shakers without labels. Label with common name of food. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hair restraints. - 0 -

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 single use scoop stored in contact with food items in container. CDI - Scoop removed. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed few employee drinks and personal items stored above facility food items and equipment. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta and bolognese sauce stored in prep top between 44-45F. All other items in unit holding at or below 41F. CDI - Pasta moved to WIC to rapidly cool. Unable to determine when bolognese sauce was placed in unit, voluntarily discarded by PIC. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling tightly covered in walk in cooler. Observed diced ham cooling in prep top. Observed sliced tomatoes cooling in prep top. CDI - All items uncovered and moved to WIC to rapidly cool. - REPEAT - 1 - ** Facility has greatly improved with their cooling methods **

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies throughout kitchen area. - 0 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. CDI - Buckets removed from floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on employee apron. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

2-301.14 When to Wash - P - Observed employee enter kitchen from outside then proceed to handle soiled equipment then clean single-service gloves. CDI by instruction to ensure staff wash hands when entering food prepareas.

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 4 large bus tubs of sauce cooling in deep containers from day before and between 47-51 degrees F. CDI, sauce voluntarily discarded by PIC.

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 4 large deep containers of sauce cooling between 47-51 degrees F. CDI, sauce voluntrily discarded by PIC. Repeat. Proper cooling methods / options discussed with PIC.

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 single-service bowl used as scoop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods cold held above 41 degrees F and 1 flip top prep cooler on end of line not holding required temperature and cheese overstacked in low reach in cooler above 41 degrees F. See temperature observations above. Repeat. All TCS foods held in unit voluntarily discarded by PIC and recently prepared foods relocated to rapidly cool. Visit needed to ensure long term compliance / calibration of end of line flip top prep cooler. Ensure TCS foods are stored and maintained in nearby working prep refrigerators on line.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared pasta cooling in deep container in prep unit and lettuce cooling in deep covered containers in prep cooler opposite of prep line. CDI, lettuce relocated to shallow uncovered containers to refrigerated truck to rapidly cool. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF - OSV to conduct inspection and found operators changing out walk in coolers to new walk in cooler / freezer combination unit according to PIC. Issued ITS on walk in coolers and referred PIC to main office / plan review per permit requirements. Food from walk in cooler currently stored in outdoor refrigerated truck See ITS form.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below required concentration. Observed wet cloth used to stabilize cutting board at prep line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 4 lights out and not functioning under ventilation hood system. Observed flip top prep cooler not calibrated to maintain TCS foods at 41 degrees F and below.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed cell phone stored on prep table.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment with gloves then handle clean equipment at dish area without washing their hands in between. Observed food prep employee wiping counter surface and handling soiled towel then handle clean plates without washing their hands in between. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed 2 employees turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 flip top prep unit not maintaining all TCS foods at required temperatures. Observed some TCS foods held between 42-45 degrees F. CDI, foods in unit relocated to rapidly cool. Maintenance contacted and arrived to begin cooler calibrated while on-site. Improvement made since previous inspection. Visit to ensure long term compliance and calibration of cooler to ensure unit maintaining all TCS foods at 41 degrees F and below.

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 recently prepared according to staff and cooling in prep cooler at 44 degrees F. CDI, lettuce relocated to prep freezer to rapidly cool. Lettuce cooled to 41 degrees F. Observed pasta recently prepared and cooling in deep covered containers in walk in coolers in walk in cooler. CDI, covers removed and pasta transferred to shallow containers to rapidly cool.

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

2-301.14 When to Wash - P - Observed dishwasher touch soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee touch pizza crust with bare hands after cooking when pulling out of oven. CDI, slice voluntarily discarded by PIC.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed box of raw steak with commercial packaging open stored over ready to eat food in tall reach in freezer. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sauce on bottom of pizza prep cooler and sauce on right hand side of cooler above 41 degrees F. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Observed milk held at 44 degrees F in tall prep refrigerator. CDI, sauce voluntarily discarded by PIC. Ensure units calibrated to maintain TCS foods at new requirement of 41 degrees F and below. Repeat. Follow up visit to ensure long term compliance and calibration of prep units to meet new cold hold requirements.

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 lettuce cooling in deep covered container in walk in cooler. CDI, cover removed to facilitate heat transfer.

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 single-service bowl used as scoop in calamari.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some dough plastic containers with damage in corners. CDI, containers removed from use while on-site.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bowl of raw chicken and raw shrimp resting atop a stack of covered dough proofing pans in walk in cooler. No dripping or spillage observed. CDI - bowl moved to kitchen for cooking, dough pan opened and checked for spills (none).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - immersion mixer, metal pans with bits of food and sticker residue remaining. CDI - all sent back to be recleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some foods in the cold drawers under the grill were holding at 48F and 49F. CDI - voluntarily discarded. Observed cooked chicken measuring 45F in prep cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed fresh mozzarella in pan in salad cooler. Mozzarella was dated 1/29, so today was day 9. CDI - voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth on rack in back room near 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed two split cooler gaskets and some peeling cooler shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sweatshirt resting amongst food on rack of canned goods.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee remove gloves after handling raw chicken then proceed to put on new gloves without first washing hands. CDI- discussion with employee; washed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee bus tables then proceed to fill drink glasses without washing hands; and another employee handling a soiled wiping cloth then proceed to put away clean dishes without washing his hands. CDI- discussion with employees; washed their hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic container lid and a metal scoop being stored in the hand sink nearest the espresso machine in the kitchen. CDI- items were relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand sink near the pizza prep. cooler. CDI- soap was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer that had not been used today with visible food debris on the back side of the blade and an immersion blender that had not been used today with debris accumulation on the blade. CDI- both items were cleaned.

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 an opened ham chub without a datemark, lasagna without a datemark, soup without a datemark, and cooked peppers without a datemark. CDI- items were properly dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added to spray bottle.

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 lettuce cooling in a high volume, circular tub (approximately 50 gallons) in the walk in cooler while covered. The lettuce was 82F at 11:15AM and maintained 82F at 12:15PM. CDI- large quantities of ice were added to the product to facilitate rapid cooling.

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 water leaking from the ceiling by the back entrance to the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front counter handsink at pizza station with wiping cloths stored in the basin. CDI - PIC instructed new employee to move these to the right side of the cook line. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the front handsink near the pizza station. REPEAT CDI - PIC refilled soap dispenser. -1-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed serving utensils in sauces and pasta overnight with buildup from the previous morning. CDI - PIC sent these to the dish pit for cleaning. -1.5-

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 cooked marinara and tomato sauces cooled overnight at 47-57F at the beginning of the inspection in reach in freezer. CDI - PIC voluntarily discarded sauces and called in freezer repair tech to repair freezer. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed five gallon buckets of sauces cooling overnight in deep portions at 47-57F. REPEAT CDI - PIC voluntarily discarded sauces and revised cooling process to include active stirring and making sure cooling begins at 135F. -1-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloths in bucket stored on the floor at the far left inside the cook line. -0-

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 ice scoop and flour scoop in product with handles touching food. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored on the floor under front handsink in the pizza station. -0-

4-501.11 Maintain equipment in good repair. Observed reach in freezer not working and rusting shelves in the prep cooler used for salads. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges. CDI - PIC ordered new cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in shelves in the produce walk in cooler. -0-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees at the cook line change tasks and station without washing hands and food employees exiting and entering the kitchen rear exit wearing gloves. Employees were changing gloves without handwashing. CDI - PIC instructed handwashing. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching butter with bare hands at the cook line and touching marinara sauce. -1.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed dead battery in the handsoap dispenser at the pizza station. CDI - PIC changed battery. -0-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential bug spray hanging near the soda boxes at the rear of the facility. CDI - PIC removed product from facility. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling pasta with plastic film over container in the walk in cooler. Observed butter and meat lasagna cooling in flip top that is overstacked and outside the cooling grid. CDI - PIC split pan of butter into two portions and placed meat lasagna in the pre cooler. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed oil in the pizza station in squeeze bottle without label. -0-

4-603.16 Rinsing Procedures - C A rinse solution shall immediately followa wash solution and immediately preced a sanitizing solution when manually washing dishes. Observed no rinsing solution in use in the 3-comp setup. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on the cardboard container outside. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish washer not washing hands between handling soiled and clean dishes from the dish machine. CDI - PIC instructed handwashing and reminded dishwasher when to wash hands. -2-

3-301.11 (D) Preventing Contamination from Hands - P,PF Food that is RTE shall be cooked to a minimum of 165F if the ingredients are hand dispensed using bare hands. Observed bare handed mozzarella cheese topping on pizza cooked to 159F. CDI - PIC reheated pizza to 170F. -1.5-

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 mussel tags out of chronological order. CDI - PIC put tags in order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dispensing utensils and other utensils not washed before the end of shift. CDI - PIC had dish washer clean these. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the dining room ceiling tile and HVAC vent. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep pans being used to cool cut lettuce in the walk in, cooling at a rate of .10 degrees per minute. CDI - PIC put the lettuce in shallow pans to cool before transferring to deep pans. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed missing labels on working squeeze bottles in the prep unit at the cook line. CDI - Labels placed on foods today. -1- REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket to the left of the cook line stored on the floor with wiping cloth present. CDI - Bucket moved to low shelf. -0-

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 ice, sugar and flour scoops with handles touching the food. CDI - PIC put on glove and moved scoop handles out of food. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans stored over the prep sink used for cooling in the kitchen. -.5- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at the handsink in the kitchen near the dish machine. CDI - PIC requested new sign from Auto-Chlor. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser in the pizza station. CDI - PIC refilled paper towels. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw veal. CDI - PIC switched these containers. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed sugar in large bin over the dough making station. CDI - PIC voluntarily discarded the sugar. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach, sliced steak and other TCS foods in the pizza station prep cooler at 48-53F left in place overnight. CDI - PIC voluntarily discarded these items, took the cooler out of service and contacted service tech for repair. -1.5- 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 unlabeled oil squeeze bottles on the rack to the left for cook line. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without wearing hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans under the prep table close to the rear handsink in the kitchen. -0-

4-501.11 Maintain equipment in good repair. Observed pizza station prep not working. Repair. 4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Fixed equipment shall be sealed when subject to moisture. Observed old and missing caulking at the handsinks in the kitchen and in the men's restroom. Re-caulk. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handwash sinks at the pizza station and at the dough prep sink. CDI - Stool and proofing trays moved from in front of handsinks. -2- REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled prep table surface used for cutting sandwiches that is only cleaned once a day. CDI - Clean cutting board placed in service. -1.5- 4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled interior of ice machine. Clean often enough to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of sliced meatballs, one pan of sliced sausages and one bowl of garlic and oil at 48, 49 and 76F, respectively. CDI - Sausages and meatballs voluntarily discarded and garlic and oil cooled. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods in wait staff flip top without dates that are left in place overnight from a larger stock in walk in. CDI - Dates placed on foods. -0-

3-501.13 Use approved thawing methods. Observed frozen RTE broccoli thawing at room temperature. Thaw using an approved method. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked spinach stored in the splash zone of the handwashing sink. CDI - Spinach reheated to over 165 before being used as an ingredient in spinach lasagna. -.5-

4-603.16 Rinsing Procedures - C Rinsing shall be in a solution located between the wash solution and the sanitizer solution. Observed no rinsing taking place in 3-comp dish washing. Dishes were being washed and sanitized only. CDI - Middle compartment filled with rinsing solution after cleaning and sanitizing. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one broken dumpster lid and the door open, as well. Repair the lid and keep the doors closed. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees hand dispensing food toppings and ingredients, handling oven handles and prep handles without washing hands and changing gloves. CDI - PIC instructed hand washing. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped food in the drain of the handsink across form the hot serving line. CDI - PIC cleaned sink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on knives and other utensils stored in a container with debris pesent. Observed cook placed sandwiches on unclean prep table and oven rack. CDI - PIC cleaned dishes and container and used pans fo rsandwiches. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped containers of diced tomatoes cooling in the walk in. CDI - PIC loosened wrapping. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee. CDI - PIC gave employee hat to wear. -2-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on shelf under large pans with buildup and grease present. Move linen to clean location. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the basin of the handsink and on the shelving near the cook line. Clean these. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the pizza prep hand sink. Keep all sinks stocked for proper hand washing. CDI- Paper towels were placed at the sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wooded stool stored in front of the hand sink in the at pizza prep area. Keep hand sink accessible for proper hand washing. CDI- Step stool moved to another location. 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 turkey and sausage in the walk-in cooler with no date mark. CDI- Dates were placed on the foods during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with bleach and water not labeled. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employers preparing food with no hair restraints. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen hand sink. Keep all sinks stocked for proper hand washing. CDI- Paper towels were placed at the sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart stored in front of the hand sink in the kitchen. Keep hand sink accessible for proper hand washing. CDI- Cart moved to another location.

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 4 bulk bins of marinara sauce and tomatoes sauce cooled last night in the walk-in cooler at 61 F and 55 F. Reviewed proper cooling procedures. CDI- PIC voluntarily discarded. VR required

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu has a asterisk for house dressing, but the facility is currently using pasteurized eggs. A consumer advisory shall only be used for raw undercooked products and shall be removed if the facility will continue to use pasteurized eggs. CDI- Asterisk whited out on thre menus during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Observed food handlers not wearing hair restraints. REPEAT

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 handle in the ice bin touching the ice. Store handle extended out of the product.

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 pasta , veal and other items cooling tightly covered. CDI vented to cool properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cooks in grill area not wearing hair restraints.

4-501.11 Maintain equipment in good repair. Observed several prep units in need of gasket replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rolling rack of glasses in front of handsink on two occasions and a brillo pad in handsink near 3-comp sink. CDI - Rack rolled away from handsink and brill pad removed from sink basin. Clean sink. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on the menu without disclosure statement and asterisk or other symbol denoting which items are undercooked or raw. Provide symbol and disclosure. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil and salt/pepper mix without labels. Label these items with the common name. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed covers missing on cooked sausage, lettuce in water, cut tomatoes and other items in walk in that are cooked and cooled. Provide covers to prevent cross-contamination. -1-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed split gasket on prep cooler. Replace gasket. -0-

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard container and dumpster with open doors and garbage dumpster with an open lid. Keep these closed. -0-

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. Observed dust buildup on vents in the kitchen, bathroom and hallway near restrooms. Clean. -.5-

General Comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep surface. CDI - Employee discarded upon start of inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P One chef removed gloves while completing an order then donned new gloves without first washing hands. CDI by instruction to wash between glove changes.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink next to prep sink. CDI - Soap restocked during the inspection.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes held above 45F in flip top unit. CDI - Top layer of tomatoes removed as product was at 41F near the chill line. Reminded staff not to fill product above the chill line.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in excess of 200ppm in kitchen. CDI - Diluted to proper strength.

General Comment 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed chopped salad cooling in tightly wrapped container. Also, per PIC, Pizza sauce is cooled from room temperature in the 30 gallon food grade container in the walk in cooler. CDI - Lettuce was vented to cool. Discussed that cans of tomato sauce should be cooled overnight before making the sauce the next day or add ice in place of water.

General Comment 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. Ice scoop handle burried down in ice machine. CDI - Reinserted with handle up.

General Comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on dumpster. Call solid waste management service provider and request drain plug installation.

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 were being saved but date of last piece used was not being recorded on each tag. CDI - corrected by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice nachine showing pink buildup on deflector. CDI - cleaned and sanitized during 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 no date marking on sauces and lasagna from yesterday. CDI - dated.

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

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 one hood light burned out.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees put on gloves without washing their hands. CDI.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed the dish machine at 0 ppm chlorine and the sanitizer at the 3 compartment sink at 0 ppm quat. CDI - both were fixed and dispensing at the correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed fresh garlic and oil mixture at 65F by the pizza station. Garlic and oil mixtures shall be held at prep temperatures. 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 a large container of pizza sauce that had been recently made from room temperature canned tomatoes and was at 76F. This must cool to 45F within 4 hours. CDI - placed on ice for quick cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet towels on cutting boards and not in the sanitizer bucket. Sanitizer bucket was 0 ppm. CDI.

2-102.11 Demonstration - C. The person in charge today is not certified. Observed certification for a PIC who was not present. They need to be present during all hours of operation or two points will be deducted. CDI.

2-301.14 When to Wash - P. Employees must wash their hands before donning gloves to handle food. Observed employees go to get gloves after they were instructed they can not handle ready to eat food with their bare hands. No hand washing took place before the donning of gloves. This was discussed with the PIC for corrections. CDI.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact with ready to eat food is not permitted. Observed an employee handling sub rolls with his bare hands. CDI - employees donned gloves to handle food. However, at that point all employees put on gloves for all tasks. Gloves are to be used for a specific purpose, such as handling ready to eat food and then discarded. CDI - discussed with the PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Hand sinks must be accessible for hand washing at all times. Observed two hand sinks obstructed from use. One from a cart holding glasses in the back and at the pizza station by a trash can and brooms. CDI- these items were moved.

3•-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock was sold shall be recorded on the tag and tags shall be kept in chronological order. Observed tags were not dated and were jumbled in a bag. CDI.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at approved levels. Observed a sanitizer bucket at 0 ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep equipment food contact surfaces clean. Observed the slicer that was not in use with dried food debris on the blade.

3-501.15 Cooling Methods - PF. Use proper methods of cooling foods such as shallow layers of food in a well vented pan under refrigeration or by using ice. Observed cooked eggplant was sitting out as low as 105F. 3 out of 4 pans were found to be under 135F. Product cooling under 135F must be cooled using an approved method.

3-304.12 In-Use Utensils, Between-Use Storage - C. Store in use utensils properly such as in food with their handles above the top of the food, on a clean portion of a food preparation area, etc. Observed 2 knives stored in the gaps between two pieces of equipment that is not an approved area for utensils storage or easily cleanable.. Utensils removed. CDI.

2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. CDI- PIC has discussed policy and handouts are to be signed by employees.

2-301.14 Employees must wash hands as often as necessary to prevent contamination. Observed employee handle dirty dishes, then clean dishes without washing hands. CDI by instruction

4-601.11(A) Food contact surfaces must be clean to sight and touch. Observed minimal amount of mold in ice machine, CDI by cleaning.

3-304.14(B) 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.