HAWTHORNES PIZZA & BAR

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the internal portion of the ice machine with buildup and residue present. Ensure that the internal ice machine portions are properly cleaned.

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 green shelving in the WIC with rust and corrosion present on several rails. Ensure that the corrosion is removed and shelving is replaced or resurfaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings (bags, clothing, etc) present on one of the dry storage racks by the prep area portion of the kitchen. Ensure that there is a designated area for employee belongings away from food and food contact surfaces.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw breaded chicken tenders in the stand up RIF along the cook line out of the original container above fries that were out of their original container. Ensure that raw foods are stored below RTE foods. -CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage in PT 3 above 41F. Food employee stated that the food was never out of the prep unit today. Ambient was below 40F. -CDI- Sausage was voluntarily discarded. Observed fettuccine, ziti, penne, and lasagna in lowboy 3 above 41F. Food employee stated that the foods were never out of the prep unit today. Ambient was below 40F. -CDI- Foods were voluntarily discarded. EHS notes that all other foods outside of the prep 3 unit were 41F or below. EHS and PIC discussed methods of monitoring the unit and continually working towards cold holding compliance. IF the facility is out of compliance for Cold Holding on the next inspection facility will be placed on a risk control plan for cold holding. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squirt bottles with no date marking present on them. Ensure all working food containers are labeled to identify the contents. -CDI- Squirt bottles were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present upon prep surface. Ensure that wet wiping cloths are held in sanitizer between uses.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food residue and sausage debris present in the hand sink adjacent to to the office in the rear of the facility. Ensure that hand sinks are used for no other purposes other than hand washing. -CDI- Sink was washed out and EHS coached PIC on keeping hand sinks for handwashing only.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of pink residue on the interior portion of the ice machine. Ensure that equipment is clean and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple bags of pre portion ziti in cook line lowboy above 41F. Observed RTE chicken in pizza prep line lowboy above 41F. Ambient temperature in both cold holding units was below 40F. PIC stated that neither food items came out today. -CDI- PIC voluntarily discarded out of temperature foods. 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 milk jug present in the WIC for bar with no date marking. PIC stated that the milk jug is not used for cocktails but served to children. Observed Pepperoni roles present in pizza prep lowboy with no date marking present. -CDI- PIC was able to speak with chef and determine days of open/prep, undated foods properly marked. 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 4 containers of different dry spices with no labeling present on them and 3 squirt bottles with no marking present. Ensure all working containers of food are marked.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in sugar container with the handle resting directly a top the food. Ensure that scoop/utensils handles are not in direct contact with food.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed pitting and cracking on the floor along the cook line. Ensure that the floor is maintained as smooth and easily cleanable. Repair floor.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following TCS applicable foods cold holding > 41 F: Lettuce, pico, romaine and provolone cheeses (see temp chart for details). Discussion with food handler revealed that the foods were prepared and placed into cold holding equipment moments prior to the inspection. CDI - Foods were transferred into the walk-in cooler and nearby freezer to cool down to < 41 F. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle with faded label identified as degreaser. CDI - Bottle re labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed case of fuel chafer gel cans stored above food service equipment on high shelving. CDI - PIC removed chemical. -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 large quantity of lettuce cooling portioned inside two deep plastic containers in the walk-in cooler with a 0 F change after > 30 minutes. Food employee present stated that it had been prepared moments into the inspection. CDI - Product divided into smaller portions which allowed temperatures to decrease to < 41 F after additional 25+ minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 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 water pooling inside interior of prep reach-in unit across from cook line. 0 points deducted due to improvement from previous inspection and different area observed. Clean and maintain clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of “godfather” deli meats and one container of “antipasto” deli meats cold holding above 41F (see temp chart), stored in the lowboy cooler of the salad station make table. Observed one container of cooked penne noodles cold holding above 41F (see temp chart), stored in the lowboy cooler of the pasta station make table. Date labels showed none of these TCS food items were prepared today. CDI: PIC voluntarily discarded all food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(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 household RAID stored in the chemical storage box under the 3-compartment sink. CDI: PIC voluntarily discarded the can of non-approved pesticide.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two containers storing reduced oxygen packages of pre-cooked, ready-to-eat salmon, completely thawed out under refrigeration. PIC stated these portioned packages came frozen during yesterday’s US Foods delivery, and put straight into the WIC to thaw. EHS explained why this is a violation and went over the different methods they can use to prevent this from happening. CDI: PIC had food employee create slits in every single ROP’d package of cooked salmon to prevent bacterial growth.

4-501.11 Maintain equipment in good repair. Observed the bottom shelf of the dry storage rack slanted (possibly due to the weight from the oil containers). Repair.

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 buildup on the plate inside the ice machine. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a metal pan of raw, breaded chicken stored behind a container of cooked chicken breast and also above RTE cakes in a reach-in cooler. CDI: Food employee corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-comp sink reading less than 50 ppm. CDI: PIC discarded sanitizing solution and refilled with properly concentrated sanitizer. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a shaker bottle of powdered sugar unlabeled. Observed sauces in metal pans near the make line unlabeled. CDI: Food employee labeled all working containers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at the 3-comp sink temping at 98 degrees F. CDI: PIC discarded wash solution and refilled with wash solution above 110 degrees F.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed greyish build-up on ice machine catch plate. Increase frequency of cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several items cold holding > 41 F degrees inside refrigeration units. According to food employees present, several foods were prepared and placed into units prior to EHS arrival and several other foods had been cold holding since previous day. In addition, EHS observed multiple items inside of the walk in cooler > 41 F with ambient air registered at 46 F. Refer to temperature observation chart for full list of TCS foods > 41 F. PIC stated food employees left the door open for an extended period of time during prep resulting in higher cooler temperatures. No food service delivery received today as confirmed by PIC. PIC showed EHS food temperature logs from 10:00 AM showing temperature recorded at 37 degrees F. EHS observed air temperature increasing slowly during inspection. Repair technician contacted. Facility has voluntarily closed until unit is repaired. All TCS food items in walk in cooler quickly transferred to adjacent walk-in freezer and additional beer walk-in cooler. ***VERIFICATION IS REQUIRED*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 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 cooked chicken cooling portioned in tighly wrapped plastic inside of the reach-in unit. Food employee present stated that it had been prepared moments into the inspection. CDI - Product transferred into reach-in freezer for rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION : 4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler no longer self closing. Observed damaged plastic curtains at walk-in cooler. Also observed damaged gasket at left door of pizza prep unit and broken handle to pizza flip top lid. Repair. -0.5-

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 water pooling inside prep unit’s reach-in. Keep clean. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of fixture at 1 of 2 prep sinks. Repair. No escalation of points due to improvement since previous inspection. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed metal container stored inside of hand washing sink nearest office area. CDI - Container removed. -1-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect on prep counter. -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 scoop handle completely submerged inside of flour in dry goods bin. CDI - Employee relocated utensil to 3-compartment sink. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed outer door of walk-in cooler beginning to lift. Repair. No points deducted due to different area observed and improvement noted. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of fixtures at 2 of 2 prep sinks. Repair. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. Maintain closed after use. -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 general cleaning needed on FRP walls adjacent to cook line, kitchen ceilings and vent covers above dry goods storage area. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavily soiled can opener at prep station. Can opener not used for today’s services. CDI - Equipment relocated to 3-compartment sink to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large batches of romaine mix cooling in deep plastic containers. PIC and food employees present state that the batches of food were prepared 20 minutes prior to inspection. Also observed recently prepared sliced tomatoes cooling covered inside plastic containers. CDI - Romaine mix separated into smaller metal containers and tomatoes vented to allow effective cooling towards < 41 F. -1- 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 stored in sanitizer with concentration of < 50 P.P.M. Quat. CDI - PIC discarded solution and replenished with fresh sanitizer read at 200 P.P.M. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed 2x damaged reach-in unit gaskets. Repair. Also observed a section of the WIF floor panel buckling and lifting. Floor has been bolted down with reinforcements with one missing in this area. Repair. -0.5-

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 41F. -P. Observed marinara sauce cooling from the night before with temperatures above 41F. CDI: PIC voluntarily discarded marinara sauce. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch dressings being held in ice bath near Togo area with temperatures above 41F. Observed cooked chicken in standing RI with temperatures above 41F. PIC stated that chicken had not been moved or taken out of refrigeration and that it had been there overnight. PIC stated that ranches were put in small ice bath an hour ago. REPEAT. CDI: PIC took ranches to WIC to quickly cool and cooked chicken was voluntarily discarded. EHS observed ranch reach 31F before end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS food items such as calzones, chicken, and portioned calzone fillings with a date mark of 5/17. PIC stated that the date is incorrect and these items were prepared yesterday. Observed metal container of olives with date of 5/9 in WIC. CDI: PIC allowed to correct the date mark on items and olives voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinara sauce cooling over night in WIC in deep plastic tub with tight fitting lid. Marinara was above 41F. CDI: PIC voluntarily discarded marinara sauce. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen during inspection.

4-501.11 Maintain equipment in good repair. Observed WIF floor buckling and lifting, creating a non-smooth surface inefficient for cleaning.

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 heavy build up accumulating inside of dish machine walls. PIC stated that she has requested company to clean, and will follow-up with them again.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed handsink in women's restroom not providing continuous flow for at least 15 seconds. REPEAT points not escalated due to improvements from last inspection report.

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 pulled pork in pizza fliptop unit with temperatures above 41F. PIC voluntarily discarded product due to not being able to verify how long it was out of temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic bus tubs wet stacked in dish area. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal siding for inside RI cooler door missing, exposing insulation layer and no longer in good repair.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment at clean drain board without removing gloves and washing hands. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food employee filling container up at hand washing sink with water near office area. CDI by instruction. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. - Observed faucet in far restroom not providing 15 seconds of continuous flow.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment at clean drain board without removing gloves and washing hands. CDI, employee washed hands.

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 - Observed sanitizer buckets and sanitizer at 3 compartment sink testing below 150ppm quart sanitizer with test kit. Sink refilled and not consistently providing required sanitizer concentration. CDI, operator to use chlorine as sanitizer until wall unit calibrated. Maintenance call made during inspection. Long term compliance visit to ensure wall dispenser calibrated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean plates wet stacked on rack.

4-202.11 Multiuse 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 3 fryer baskets with broken wires and poor repair. CDI, baskets removed from use.

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 low temperature dish machine reading 0ppm in kitchen. Operator attempted to change chemical and prime unit but could not get it calibrated. Maintenance contacted for service and service scheduled to arrive today. Facility to wash, rinse food contact surfaces in dish machine but sanitize equipment at 3 compartment sink and utilize 3 compartment sink for manual ware washing until unit calibrated. Long term compliance visit needed to ensure calibration of dish machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open container of milk not date marked. CDI, milk voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean ice wand stored uncovered / unprotected on shelf in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed floor of walk in freezer peeling up. Repair to provide, smooth and easily clean able surface. Observed low temperature dish machine not providing required concentration. Maintenance contacted for service and scheduled to arrive today. Long term compliance visit to be conducted to ensure unit operating properly.

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 after cooking while cutting it. CDI, pizza voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed handwashing sink at bar out of disposable towels. CDI, towels provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered / unprotected drink pitchers on counter surface near bar. CDI, drink pitchers covered.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed garlic in oil reheating in steam well and hot hold cabinet. CDI, items relocated to quickly reheat at boil and reached 204 degrees F.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 2 large bins of marinara sauce prepared yesterday and remained at 48 degrees F from cooling day before in tightly covered container. CDI, sauce voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed 2 large bins of marinara sauce prepared yesterday and remained at 48 degrees F from cooling day before in tightly covered container. CDI, sauce voluntarily discarded.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC not able to provide written procedures for vomiting and diarrheal cleanup. CDI by instruction. Handouts provided to PIC.

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 - 2-301.14 When to Wash - Observed dishwasher handle soiled equipment then handle clean equipment without changing gloves and washing hands. Observed food employee not vigorously rub hands when washing hands then proceed to turn faucet off with their bare hands. CDI by instruction.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Observed bbq, cheese and chicken cold held in pizza prep station on left hand side between 49-50 degrees F. CDI, foods voluntarily discarded by PIC.

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 - Observe chicken Stromboli with date of preparation of 10/1, lasagna with date of preparation of 9/30 and manicotti with date of preparation of 9/28. CDI, foods voluntarily discarded by PIC. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying plates after cleaning. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands uncovered / unprotected in soiled area on bottom shelf in walk in freezer.

5-501.114 Using Drain Plugs - Observed drain plug missing from dumpster.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine at bar testing 0ppm chlorine. Observed sanitizer empty at dish machine and operator refilled dish machine with new sanitizer bucket.

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 RTE turkey with date of preparation of 7/28, pepperoni with date of preparation of 8/2, open container of cream not date marked, cut tomatoes in flip top prep cooler not date marked. CDI, foods voluntarily discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen near dish machine.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes on ground in walk in cooler and freezer. Operator stated was from recent keydrop.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed lime buildup in kitchen dish machine and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in salad and pizza flip top coolers/RIC’s observed holding above 41F for more than 4 hours. CDI. PIC voluntarily discarded food. Repeated on last 2 inspections. Risk control plan implemented.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Two flip-top coolers observed not able to adequately hold cold holding temperatures for multiple foods. EHS will verify no later than 5/20/2021 that units are adequately holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans observed stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple stacks of plates and containers deemed clean were observed with old food debris. CDI. Stacks ran through dish machine. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine at bar dispensing 0 ppm chlorine. CDI. Repaired during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed cold holding above 41F (see chart). CDI. Foods discarded by PIC. Repeated on last couple inspections. Facility has refrigeration logs and has been encouraged to check all units in the future.

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. A few soiled/wet wiping cloths observed on prep counters and surfaces. Repeat violation.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Interior of microwave needs cleaning. Observed food debris caked on vent.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Heavy cream sitting on cutting board at 55F. PIC reported it had been on the counter for 30 minutes. Heavy cream sent back to cooler to rapidly cool and new container opened. Chopped ham at pizza station observed at 45F. Cold holding violations observed on last couple inspections. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf A couple of bus tubs with cut lettuce cooling observed in dense containers with lids on. CDI. Vented.

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. A couple of wet wiping cloths observed on prep counters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One stack of pans observed stacked wet.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bins in female restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by pitcher being filled with water at beginning of inspection. CDI - Pitcher moved to prep sink for filling. -1- 5-202.12 (C) Handwashing Sinks, Installation - PF Metered or slow-closing faucets shall provide 15 seconds of water flow without re-activation for adequate handwashing. Observed slow closing faucets in men's restrooms providing water for 9 seconds without having to re-activate during handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one reach in cooler with shredded cheese at 49F and other TCS foods cold holding at 44-49F. CDI - Repair tech on-site prior to end of inspection to make necessary repairs. EHS advised PIC that cooler ambient air needs to be several degrees below 41F to maintains TCS foods in cold holding at or below 41F. -1.5- POINTS NOT ESCALATED TODAY AS COLD HOLDING IS MUCH IMPROVED OVER LAST INSPECTION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC form still referencing 45F starting temperatures for cold foods. CDI - PIC given new version of TPHC form that has 41F. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean cups stored inside splash zone of drink dispenser and missing lids on wall-mounted cup dispensers near drink dispenser near kitchen. -.5-

4-502.11(A) Maintain utensils in good repair. Observed split wood on pizza paddle. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -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 employee delivery soiled dishes to dish pit without handwashing and then resuming food service. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep unit nearest stove, pizza prep unit and salad prep cold holding Italian sausage, American cheese, mozzarella cheese, cooked chicken, cut lettuce and leaf lettuce at 43-52F. All units stated maximum ambient air temperature for operation is 86F. Ambient air today in kitchen was around 85F and air conditioning is not working. CDI - PIC voluntarily discarded these items and called in service order. REPEAT -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 deep portions of sauces cooling in melted ice bath with melted ice wand at 131F. CDI - PIC began actively stirring and advised to separate food into thinner portions. -.5- REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open for paper delivery at beginning of inspection with air curtain turned off. -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observe live insect in container used to store napkins. Observed flies in kitchen.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins stored in container with live insect and pizza to-go boxes stored directly on floor. -0-

4-501.11 Maintain equipment in good repair. Observed three out of four lights out in women's restroom. -1- REPEAT 4-205.10 Food Equipment, Certification and Classification - C Operate equipment in accordance with data plate. Observed cold holding equipment data plates stating maximum ambient air temperature for operation is 86F. Ambient air temperature is approximately 86F and rising.

5-205.15 Maintain a plumbing system in good repair. Observed leak at handle of urinal in men's restroom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster at beginning of inspection. -.5- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored above pasta prep table intermixed with utensils used for establishment. CDI. Employee moved water bottle. Repeat. Full points. Used designated areas for employee drinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling pitcher of water at the handsink. CDI. Employee instructed by PIC that handsinks are only to be used for handwashing. Employee removed and emptied water pitcher.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P COMMENT: Observed marinara sauce cooling from last night at 44F in the walk in cooler. Per state guidance, cooling points not accessed as marinara sauce is within 42F-45F; however at the next inspection all items shall be cooled to 41F and points will be accessed if out of compliance. CDI. Marinara sauce was split into smaller portions, uncovered, and cooled to 41F within the inspection time frame.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed slaw, boiled eggs, and bruschetta in one door reach in cooler holding at 42F. CDI. All food stored in the one door reach in was moved by the PIC to the walk in cooler until the cooler is repaired to provide colder ambient temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta (opened 3/23), sliced tomatoes (cut 3/24), and mozzarerlla cheese balls (opened 3/24) in salad prep cooler without prep date label. Observed sliced turkey and other deli meats in salad prep cooler with a date mark of 3/20. Observed feta cheese in pizza prep cooler with a date mark of 3/20. CDI. The PIC accurately date marked the feta, tomatoes and mozz cheese balls. The PIC voluntarily discarded the turkey/other deli meat and feta in the pizza prep cooler.

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 COMMENT: Observed marinara sauce in the walk in cooler cooling from last night in large containers fully covered. CDI. The marrinara sauce was split into smaller portions and uncovered to cool to 41F.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed employee food intermingled with establishment food in the pasta prep cooler. Store in a separate area away from establishment food.

4-501.11 Maintain equipment in good repair. COMMENT: Observed one door reach in cooler not providing ambient temperature cold enough to maintian food at 41F. PIC called repairman on site to ensure that one door reach in cooler provides adeqaute temperatures. All food was moved by the PIC from this cooler until it is fixed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed dumpster lids and doors open. Observed loose trash surrounding dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup stored above dishes on drying shelf. CDI - PIC moved cup to low shelf. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed food in reach in freezer under ice buildup. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meatballs and chicken wings cold holding in middle section of flip top at cook line at 51-55F kept in place overnight. CDI - PIC contacted service tech for repair and moved food from this section of cooler. All other sections were properly cold holding as food was checked by thermometer. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser in reach in freezer building up ice inside containers of uncovered food. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking at beginning of inspection while wearing watch. -0-

4-501.11 Maintain equipment in good repair. Observed reach in freezer building up excessive ice at the top and middle section of flip top at cook line not holding foods cold. -0-

5-203.11 (A) Handwashing Sinks-Numbers and Capacities - PF Maintain the number of handsinks as required by LAW. Observed handsink in drink station across from serving window removed. VR no later than 9/28/2018 to verify handsink available for staff transporting soiled dishes, per the permit issued to the facility. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100 ppm in use for sanitizing pizza station and rear prep tables at beginning of inspection. CDI - PIC refilled sanitizer to 200 ppm. -1.5-

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 TCS foods in walk in cooler date marked for 9/19 and TCS foods throughout the facility expired as the temperature of TCS foods were 42-45F in all cold holding units today. This temperature range only allows for 4 day date marking. REMINDER THAT COLD HOLDING IS 41F BEGINNING JANUARY 1, 2019. PIC voluntarily discarded TCS foods with prep date 9/14 and before. REPEAT -3- This is a full point deduction for this item today. Further non-compliance may result in a risk control plan or permit action.

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 cooked chicken cooling in two prep units at 57-59F from one hour prior. CDI - PIC moved these items to walk in to cool. REPEAT -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins stored on the floor in storage closet near restrooms. REPEAT -.5-

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Seal fixed equipment to the adjacent area to prevent moisture buildup. Observed caulk missing to the right at the prep area handsink. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips that expired in March 2018. CDI - PIC voluntarily discarded and educated about test strip expiration dates. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees at the cook line and in the pizza station using dry wiping cloths around waist to clean hands instead of handwashing. CDI - PIC educated employees. This is a full point deduction today. Further non-compliance may result in a mandatory risk control plan or permit action. -4- REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed spices at the handsink, near the mixers and at the salad prep station without wrapping. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed opened barbecue sauce at cook line and on dry storage shelf stating REFRIGERATE AFTER OPENING. CDI - PIC voluntarily discarded. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed prep dates as June 28 on items prepared today. CDI - PIC dated with correct date. -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 portioned pasta being cooled in prep units, which are for cold holding products that are already cold. CDI - PIC moved these cooling items to walk in for cooling. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mozzarella in walk in cooler on riser 5 inches off ground. Observed frozen foods on low shelf at 5 inches. Observed spices at cook line in direct contact with trash bin at the handsink. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed remaining pizza topping put back in topping container from hands of pizza maker after hand dispensing. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing plastic arm band while preparing pizza. -0-

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 visibly soiled wiping cloths around the waist of cooks at cook line and pizza makers. REPEAT -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of cup lids stored directly on floor. -0-

4-205.10 Food Equipment, Certification and Classification - C Use equipment as specified by manufacturer. Observed milk stored in bar cooler stating FOR NON-POTENTIALLY HAZARDOUS BOTTLED AND PACKAGED PRODUCTS ONLY. 4-501.11 Maintain equipment in good repair. Observed peeling shelves and condenser fan cover in walk in cooler. Observed peeling drying shelves. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bin and other items out of service stored in the mop wash enclosure. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

2-301.14 Wash hands after activities that contaminate them.-P Observed employees wiping ungloved and gloved hands on wiping cloths that were tucked in aprons. CDI- discussion with PIC about when to wash hands and change gloves; employees washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed label sticker residue on plastic food storage containers that were stored clean and stacked up; and a food processor bowl stored clean with debris on the inner portion. Processor bowl was discarded during inspection. Vr required to ensure items are cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of cooked chicken and one container of penne pasta both cold holding above 45F in a flip top cooler (see chart). CDI- pasta was voluntarily discarded; chicken was transferred to walk in cooler for cooling.

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 dry cloths being stored on counter tops while visibly soiled.

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 food processor bowl with visible cracks in bottom of bowl. CDI- product discarded during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a flip top cutting board and another beverage stored above cleaned plates near the dish machine. Beverages were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the deli slicer blade. PIC indicated the slicer had not been used today. Minor improvements made since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inside of the ice machine.

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 chicken stromboli dated from 11/26 to 11/30 in a flip top reach in cooler. CDI- product discarded. Minor improvements made since last inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed hand soap and glass cleaner stored above single-use items in a storage closet. CDI- storage rearranged.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use plastic ramekins and lids being stored in a container next to the steam table that had debris accumulation in it.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 plates and 2 metal containers stored clean with visible debris on them. CDI- items were set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked pork tenderloin in the walk in cooler. PIC indicated the product is seared then cooled and cooked fully at a later time. CDI- instructed PIC to discontinue this practice until procedures are written and approved. EHS provided procedural template today.

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 bruschetta and angel hair pasta prepared on 8/28 in reach in coolers. CDI- products were discarded.

3-501.13 Use approved thawing methods. Observed vacuum packaged brisket thawing in a bucket of standing water near the preparation sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored at the bar, the dish machine, and on prep. surfaces while not in use.

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 an ice cream scoop and a pie scoop being stored in room temperature standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned plates. Observed metal containers stored clean and stacked while wet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one package of cooked meatballs resting on top of a box of uncooked chicken in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee drink from a personal beverage without changing gloves afterwards. CDI by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pizza dough pans stored clean with dried dough and oil on them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced chicken in a flip top cooler cold holding in the top portion of the container above 45F (see chart). Some of the chicken was stacked above the container fill line. CDI=

4-501.11 Maintain equipment in good repair. Observed 4 torn gaskets on cold holding equipment along the cook line.

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 area employee moving from dirty to clean with no handwashing. CDI: Instructed employee on when to wash hands when working with dishes.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two spray bottles of sanitizer reading 0 ppm for both chlorine and quat. CDI: Bottles contents discarded. Improvements made since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three squirt bottles with no labels or illegible labels, CDI: Bottles were properly labelled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0 ppm sanitizer in one of the wiping cloth buckets in kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on gaskets of beverage walk in cooler and debris accumulation on pizza peel handles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the following items stored clean with food residue on them: robot coup attachment, 3 ceramic serving bowls, 3 large plastic tubs, and 1 spatula. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed both the bar dish machine and the kitchen dish machine operating at 0ppm chlorine concentration. PIC contacted service technician for repairs and are scheduled to come out later today. Instructed PIC to wash dishes in the machine but to sanitize them in the 3 compartment sink prior to putting them away. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the facility storing a container of lobster cream sauce at room temperature. CDI- sauce was relocated to a reach in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC could not locate TPHC procedural document for their whole pizzas. CDI- procedure filled out today.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 green cutting board showing signs of scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wooden pizza 'peels' with food debris accumulation on the handles of the utensils.

Observed sanitizer bottle and rags stored on the bar handsink today- removed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed 0ppm quat in the 3 comp. sink. this vat was drained and new was made with bleach. Dishes were resanitized to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed chicken that had been par-cooked a previous day(visibly raw on the inside). Product discarded today. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed angel hair, penne pasta, and stuffed cheese bread that had been made on 7/28 and were stored at >41F. Products discarded today. Remember to only hold foods for 4 days if they are held between 41-45 and 7 days if they are held at 41F or less. 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 fly strip above a prep area. 6-202.13 Properly locate mechanical insect control devices.

Observed marinara that is heated, meat chili, chicken stock and spinach dip that had been cooling overnight and still had not fallen below 45F. The middle of the products were warmer than the exterior which indicates cooling issues. Products discarded. 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 the walk in cooler holding foods between 41-45 today which limited the days given to these foods to 4 days. Observed multiple items such as turkey, cut tomatoes, pasta, wings, eggplant rolls, and a small portion of spinach and art. dip that were >4 days old- discarded during inspection. If holding foods at 41F or below then they could be held for 7 days. 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 mulitple items in #18 in deep portions, inside plastic buckets and tightly covered- products discarded. PIC stated that these products are put into an ice bath with an ice paddle before they are placed in to deep buckets. This method may work if temperatures are taken to ensure the food meets the cooling perameters set out in #18 and are 45F or less before being placed into these buckets for storage in the walk in cooler. 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 one santiizer bucket stored with 0ppm quat. today- refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed torn gaskets on the salad prep table and the main prep table today. 4-501.11 Maintain equipment in good repair.

Observed a water pitcher stored in the kitchen handsink today- sent to be washed, rinsed, and sanitized during the inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed pizza sauce stored on top of the oven today at <135F. Reheated to 175F during inspection to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed diced ham, cut meatballs,and sliced mild sausage that was opened out 2/2/16 which made this food past its 7 days on the 9th. Product discarded today to correct. Date marking looked much better today but watch for items on the lower shelf of the walk in that are hard to see. Products from those batches that were on the pizza line were also discarded today. 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 cabinets near the dish machine peeling paint today and in bad repair- replace or repair these and paint them a light color. 4-501.11 Maintain equipment in good repair.

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 an employee handle parm. cheese with barehands to top off a dish before it went to the customer- dish discarded today to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed catering foods being stored on top of the oven at <135F when they were finished cooking, before they were put into cambros to be delivered. Products reheated before being loaded up. A hot hold piece of equipment is needed to keep these at 135F or more.

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 open bag of lettuce with no date on it today- discarded. Observed chopped chicken with a date of 11/3, making today the 8th day- product discarded by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service employee with a bracelet on and a hard to clean ring.

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 the waitstaff shelf/pipe and the lower airdry rack today.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a hole in the bottom of the cardboard dumpster today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors open to the dumpsters today.

Observed pico de gallo and slaw (non-commercial) at 42F in walk-in dated 8/31. Food shall be discarded at 4 days when temps are 42-45F. CDI-food discarded. **3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Repeat: Observed a couple flies in kitchen. Keep pests under control. Pest control sticky traps need changing out more frequently, excessive amounts of dead bugs. **Protect outer openings of establishment from insect or rodent entry.

Observed wiping cloths on counters, cutting boards. Keep in sanitizer bucket between uses. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed scoop handle submerged in pizza sauce. Store utensils with handles up, out of food. **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 stacks and stacks of cups air drying in back dining room with employees eating lunch and other employee personal items at same table. Keep employee drinks, food and personal items separated from clean items. CDI-employee and employee items moved to different table. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed uncovered pizza boxes on floor. Single service storage below hand sinks and plumbing in wait stations. CDI-items removed. **4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. **4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.

Observed white shelving in kitchen with vinyl edging missing. Shelving shall be easily cleanable. May paint/seal edging or seal with vinyl edging. **4-202.16 Nonfood-Contact Surfaces - C

Observed hot water in wash vat of 3-comp sink at 100F Keep at 110F or above. CDI-drained and refilled. **4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

Observed trash on ground around dumpster and dumpster doors open. Keep dumpster doors closed. **5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitized food contact surfaces; Observed numerous containers stored clean with sticker residue. CDI containers pulled and placed into dirty dish pit.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed flies in kitchen area.

(general comment) 4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in god repair; Observed plastic containers damaged in need of replacing.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed shelving and surfaces to bulk containers collecting debris in need of cleaning.

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 items cooled from night before in walkin above 45. Items discarded and discussion of methods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 products in uncovered but deep containers with minimal air flow. Discarded products and gave instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed products in lower portion of pizza make table at > 45 F for less than 4 hours. Most products were not potentially hazardous and all products on top of make unit were at approved temperatures. Unit has condensation leak. Removed foods to walkin and service was scheduled to arrive tomorrow.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Observed deli ham and frozen rice without proper labeling. All other items were labeled properly. Discussed labeling requirements.

3-501.15 Cooling Methods - Observed cooked sausage cooling in deep,tightly covered pan above 45 F. Removed cover and placed on sheet pan to finish cooling. All other products were properly cooling on speed racks.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - Observed thermometer missing from pizza make table. Gave instruction to provide ambient thermometers in each refrigeration unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed 2 make table units and 1 upright refrigeration unit with internal condensation leaks. Pizza make table was not holding approved food temperatures. Service called for repair.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all cold foods at 45 F or below. Observed multiple items in upright refrigerator at greater than 45 F. Unit was holding cold on top shelf near blowers. Lower section of unit was not circulating cold air. All PHF items discarded.

3-501.15 Cooling Methods - Use approved cooling methods. Observed sauces greater than 150 F cooling in ice baths. Gave instructions to stir regularly.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Maintain all dishmachines properly sanitizing. Observed bar dishmachine dispensing 0 ppm chlorine sanitizer. Dispensing container was empty. Container was refilled but no prime could be achieved.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all utensils properly clean to sight and touch. Observed sticker residue on several plastic containers and biofim in ice machine and on shield. Gave instruction to remove residue and give thorough 3-step cleaning..

. 3-305.11 Food Storage-Preventing Contamination from the Premises - Prevent contamination of food from handwash splash. Observed sauces and seasoning adjacent to handsink. Gave instruction.

she./3-304.12 In-Use Utensils, Between-Use Storage - Properly store all utensils between use. Observed knives stored between make table housing. Removed and gave instruction.