HAWTHORNES NY PIZZA & BAR

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ladle stored in handwashing sink near ice machine. CDI - Ladle was removed by regulator. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at mechanical dish machine to be less than 50ppm. CDI -Dish machine sanitizer was primed and a chlorine sanitizer concentration of 200ppm was achieved. PIC has been advised to check sanitizer concentration frequently using available test strips. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled pork, diced tomatoes, ham, sausage, and pizza sauce in pizza flip top cooler at temperatures between 43F and 48F. Ambient air temperature was measured at 47F. All items were placed in flip top cooler at 10AM. PIC has decided to use TPHC and will discard all TCS foods before 5PM. PIC has been advised to discard food after no more than a 6 hour TPHC hold as long as unit temperature does not exceed 70F. A repair technician has been called. A verification will be conducted by 10/19/2026 to determine compliance. -REPEAT- -3 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open bucket of feta cheese stored without date mark in walk in cooler. PIC stated that feta cheese was opened day prior. CDI - PIC placed date mark on bucket. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 stored in bucket of flour with handle making contact. CDI - Scoop was repositioned so that handle no longer made contact with flour and container lid could be closed. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two ice scoops stored on top of ice machine without any protection from contamination. PIC has been advised to hold ice scoops in ice machine. -0.5 points-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils and equipment that had just been washed, rinsed, and sanitized in dish machine. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions stored on top of bags of flour. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large plastic storage bin of sugar left open without any covering or wrapping. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice scoops stored on top of ice machine without any protection from contamination. PIC has been advised to hold ice scoops in ice machine. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in walk in cooler between 43F and 44F. Walk in cooler had an ambient temperature of 44F. PIC was aware of issue and was in process of moving all TCS foods to second walk in cooler (with an ambient air temperature of 39F). Morning temperature logs posted on door stated main walk in cooler had a temperature of 39F. PIC has been advised to use probe thermometer to conduct temperature checks of TCS foods instead of observing internal thermometer on cooler door. Technician had been called to repair walk in cooler prior to inspection and arrived during inspection. CDI - Walk in cooler was repaired. Ambient air temperature was measured at 40F at end of inspection. TCS foods were returned to main walk in cooler from secondary. -1.5 points- 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 large unlabeled tub of semolina flour stored beside pizza station. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packages of single use pizza boxes stored on floor in dining area. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 44F. Repair technician was notified prior to inspection and arrived during inspection. PIC has been advised to conduct frequent temperature checks of all TCS foods in both cold and hot holding. -0.5 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handwashing sink in prep kitchen. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit area with a water temperature of 84F. Water temperatures were measured at additional handwashing sinks and three compartment sink. All other sinks had a water temperature greater than 110F. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Chlorine concentration could not be corrected by PIC. CDI - Ecolab technician was called and machine was repaired. PIC has been advised to conduct frequent sanitizer checks at dish machine using available chlorine testing kit. -1.5 points- 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

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 used on shelving in kitchen area. Discard cardboard and/or replace with material that is smooth, non-absorbent, and easily cleanable. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple utensils and pans on the clean rack of warewashing area visibly soiled with food debris. -CDI- PIC moved soiled utensils and pans to the dish machine for wash, rinse, and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black film on the inside of the ice machine. Showed PIC and stated they will clean interior of ice machine more routinely.

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 cooked chicken wings, marinara sauce, and meat sauce in the WIC above 41F these items were prepped the day prior. -CDI- PIC voluntarily disposed of the specified 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed individually portioned chicken salad with temperature above 41F in lowboy adjacent to the pizza oven, and garlic oil and ranch above 41F in the lowboy under the pizza prep area. -CDI- PIC voluntarily discarded the listed 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 .

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 wings, marinara sauce, meat sauce in large deep bus tubs with the lid on them and stack on top of one another. Advised the use of smaller portions, ice baths, more ice wands, and uncovered lids throughout the cooling process. 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 .

4-601.11(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 dust build-up on vents and debris present on ice machine lid.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee drink from cup without straw while wearing gloves before handling clean dishes out of dish machine. CDI- PIC had employee discard gloves, rewash hands, and cycle dishes through dish machine. *REPEAT*

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed food employee prepping grilled chicken during walkthrough. Observed grilled chicken temping below 165F throughout sheet pan. PIC and food employee explained that item is grilled for grill marks then placed in oven to be fully cooked, and removed from WIC after cooling to be held in flip top to be reheated later. CDI- PIC had employee finish cooking chicken to above 165F before removing sheet pan to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken and diced tomatoes held in flip top across from grill temping above 41F. PIC stated that items in unit are held in unit overnight. CDI- PIC voluntarily discarded 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 heavily dented cans being stored with cans to be used for food prep on dry storage rack. CDI- PIC separated items to area designated for dented products.

4-501.11 Maintain equipment in good repair. Observed gaskets of all prep units in cooking area is disrepair. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Observed pre rinse sink leaking water onto floor in dish pit. Observed water filling open drain in dish area; contact plumber to unclog, repair, or replace pipes.

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. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored on prep table. Observed personal phone and glasses stored on slicer on prep table adjacent to prep sink. CDI- items were removed from area to prevent potential cross contamination.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from cup at prep line without using a straw. CDI - Employee was corrected and instructed on proper handwashing. -0 points-

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 large covered containers of pizza sauce cooling in walk in cooler. Pizza sauce did not meet cooling parameters for TCS foods prepared with room temperature ingredients. CDI - Covers were removed from containers to allow cold air to circulate in and around pizza sauce. Different cooling methods were discussed with PIC such as storing canned tomatoes in walk in cooler prior to sauce preparation, using ice baths with active stirring, and using ice wands. Pizza sauce cooled to 41F by end of inspection. -1.5 points- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 large covered containers of pizza sauce cooling in walk in cooler. Volume of pizza sauce was too large to facilitate proper cooling of TCS foods prepared with room temperature ingredients. Differnent cooling methods were discussed with PIC including storing canned tomatoes in walk in cooler, using ice baths with active stirring, and using ice wands. -REPEAT- -1 point- 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 .

4-502.11(A) Maintain utensils in good repair. Observed wooden pizza peel stored in kitchen with chipped surfaces. Replace pizza peels with utensil that is free from cracks, chips, or gouges. -0 points-

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 wings cooling at ambient room temperature on speed rack in kitchen. Chicken wings were 89F. CDI - Chicken wings were taken to walk in cooler to rapidly cool to 41F or below. Perform active cooling measuring once cooling food has cooled to 135F. Place item in walk in cooler/freezer or ice bath. -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on floor. Observed box of single use cups stored on floor. -0.5 points-

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 in food prep area. Replace with non-absorbent and easily cleanable material. -REPEAT- -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine concentration of 0ppm. CDI - Machine was primed and a chlorine concentration of 50ppm was achieved. PIC has been advised to use test strips throughout the day to maintain sanitizer at correct concentrations. -REPEAT- -1.5 points- 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed undercooked/raw grilled chicken breast placed in walk in cooler for cooling. Chicken breast was noticeably raw and not fully cooked. CDI - Chicken breast was returned to oven and a final cook temperature of 165F - 193F was achieved. PIC has been advised to use thermometer to check all chicken breasts to determine doneness. -1.5 points-

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 leafy greens at a temperature up to 54 degrees in a covered plastic container. PIC was informed and corrective actions we performed via venting the container for proper 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 .

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 in food prep area. Replace with non-absorbent and easily cleanable material. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handwashing sink in dish pit area. -0 points-

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 ventilation in restrooms with heavy dust. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine dispensing 0ppm sanitizer while in use. EHS found that bottle hooked up to dish machine at empty, likely causing issue with dispensing of sanitizer. CDI- new bottle hooked up, machine primed and run a few cycles, sanitizer at proper concentration (50-100ppm chlorine) after correction. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee in process of making marinara sauce to begin inspection, buckets of sauces left on floor while prepping the sauce. Ensure this food is not left on floor during prep of sauce. CDI- buckets moved off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm sanitizer when tested (facility uses sink and surface sanitizer, dispenser was recently broken according to PIC). Facility is waiting for company to come and fix dispenser. Will use chlorine sanitizer until fixed. CDI- chlorine sanitizer set up in 3 bay sink during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green and red cutting boards at clean dish shelving that is worn, no longer smooth and easily cleanable. Resurface or replace.

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 wall damage near mop sink, plastic is peeling from wall. 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 ceiling vent directly above dish pit area with buildup, in need of cleaning.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored as clean with food debris buildup on probe, in need of cleaning. CDI- thermometer cleaned, PIC discussed storing as clean with staff.

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 of meat sauce marked 7/16, has exceeded date marking window. PIC discussed with employee who prepped and marked, found that this container was cooked and frozen on 7/16, was taken out of freezer a couple of days ago according to employee. CDI- product voluntarily discarded as it was toward the end of the pan, PIC discussed with employee about putting a freezer pull date as well as prep date for this product. 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 1x chemical bottle not labeled. CDI- bottle labeled as bleach, this is for cleaning floors and non food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, in need of replacement. REPEAT.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near prep area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.- P Observed QUAT bottle filled with pure bleach. Concentration was too strong. CDI- Bottle dumped and discarded.

4-501.11 Maintain equipment in good repair. Observed sanitizer at the 3 comp sink pulling at 0ppm. Get fixed. Facility will hand mix sanitizer until it is pulling at the proper concentration. Observed shelving in walk in cooler chipping and rusting. Repair/ replace. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Get fixed.

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 floors with exposed concrete. Resurface floors to be smooth and easily cleanable.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored inside prep unit, near/above retail products. CDI- drinks moved to designated area in walk in cooler, EHS discussed marking employee food and keeping away from any retail products.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observer interior white baffle wall of ice machine with minor black buildup, in need of cleaning. EHS showed PIC areas in need of cleaning during inspection, specifically behind/above broken white baffle wall. REPEAT. 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 0ppm chlorine sanitizer at dish machine while in use. EHS observed that bottle appeared to have enough chemical, but bottle chemical color was much lighter than the new unopened bottle of sanitizer. CDI- machine primed, switched to new chemical and machine is at proper 50-100ppm chlorine sanitizer after switching chemical bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering at 0ppm (sink and surface cleaner). PIC found that sanitizer was filled with warm water, solution appeared to have too much bubbles/foam. CDI- buckets refilled during inspection, at proper concentration after correction.

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

4-501.11 Maintain equipment in good repair. Observed a screw missing in ice machine for plastic baffle wall, wall is no longer tightly affixed inside of machine. Observed shelving in walk in cooler chipping in areas and rusted, in need of replacement. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent above clean dish storage area (across from dish machine) with buildup, in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observer interior white baffle wall of ice machine with minor pink buildup, in need of cleaning. EHS showed PIC areas in need of cleaning during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 marinara sauce holding below 135F, see temperature chart. EHS observed that stove burner was off, not heating marinara. Employee stated they took sauce off burner briefly because it was getting too hot, forgot to turn back on. CDI- sauce reheated to 165F and placed back into hot holding.

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 one large container with cooked ziti with sauce marked 9/22, had exceeded 7 day date marking limit. CDI- product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken wings in the cooling process thickly stacked into deep plastic bus tub, not cooling at proper rate. Observed a large container of pizza sauce in walk in cooler, in cooling process and covered. PIC stated this product is typically cooled with ice wands/ice baths. CDI- wings moved to sheet trays to finish properly cooling. Pizza sauce cooled with ice wand during inspection after intervention. REPEAT.

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 wands stored in the reach in freezer with no wrapping to protect food contact surfaces. EHS discussed with PIC.

4-501.11 Maintain equipment in good repair. Observed a screw missing in ice machine for plastic baffle wall. Observed some shelving had been replaced, PIC has shelving in house to replace rusted shelving, attempting to find proper clips to affix the shelving. REPEAT. Note: points not escalated as PIC is actively attempting to fix all equipment issues, issues in supply chain causing delay.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being held at room temperature. CDI: Education provided and PIC opted to place product on TPHC. EHS provided TPHC paperwork during inspection.

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 chopped lettuce being cooled in dressing make table. Food employee stated product prepared @3pm. See temp chart for details. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with moderate to heavy scoring. 4-501.11 Maintain equipment in good repair. Observed shelving above three compartment sink rusted.

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 gaskets of 2-door freezer. Observed buildup on shelves of walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet/knob stripped at three compartment sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in prep area. CDI: PIC provided soap. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near pizza oven. CDI: PIC provided soap.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few heavily scored cutting boards on shelf next to 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 bowed FRP and separating corner pieces at wall between mop sink and three compartment sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken, pasta, noodles, cold holding in WI in open containers. CDI. PIC provided covers to it.

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 pasta, egg plants in RI with expired date marks. CDI. PIC voluntarily discarded.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer to the machine. CDI. PIC fixed it.

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 shelves in the WI cooler. Needs to be cleaned.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI: drink discarded

4-501.114 Ensure sanitizer in dish machine and at 3-comp sink are at the correct concentration - P Observed no 0 ppm sanitizer at dish machine or 3-comp sink. CDI: 3-comp sink drained and re-filled w/ quat at correct concentration - this will be used until technician can service dish machine. Compliance visit will be conducted to ensure dish machine is operational.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed problems with unit #3 (repeat from previous inspection) and with items in flip top of unit #4. CDI: Items placed in walk-in for cooling. Compliance visit will be conducted to ensure unit #3 is repaired Note: Walk-in temp of many items = 42F; given +/- 1F for accuracy; not considered in violation although recommend having walk-in temp turned down to maintain all items at or below 41F

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 items placed in walk-in tightly covered w/ wrap and in large, thick quantities. CDI: wrap removed to facilitate cooling

3-304.12 Use utensils/scoops with handles - when storing in food, ensure handles remain out of food. Observed single-use soufle cups in parmesean cheese in 2 different prep flip tops. CDI: cups discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food prep unit near cook line not functioning properly not holding TCS at 41F and below (see temp chart). CDI TCS foods moved to walk-in cooler to properly cool down to required temps. VR to ensure unit is repaired.

4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on walk-in cooler / stand up cooler in need of repair.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed switching from handling raw chicken with gloves and then proceeding to work in the ready to eat station of the prep area, stirring meat sauce. CDI. PIC instructed employee to wash hands. Employee washed hands.

5-202.12 Provide at least 100F water at handsinks. -Pf COMMENT: Observed hot water low at handwash sink due to hot water heater button hit on accident turning off hot water heater. CDI. Hot water heater turned back on; hot water measured at 110F at handsink at end of inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee not discarding glove after finishing task of handling raw chicken then proceeding to change tasks. A glove change and a handwash must be made when changing between tasks to prevent potential contamination.

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 pasta cooling at a rate of .10F/min. Observed lettuce at 55F cooling from 12pm, at the time the lettuce was checked, it only had 30 minutes to cool to 41F. CDI. The pasta was placed on sheet pans individually. Had PIC open pasta bags to help allow air into product to cool more quickly. The lettuce was placed in cleaned prep sink mixed with a large portion of ice and was retemped at 4:00 pm at 36F.

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 cooked mushrooms, cheese balls, chicken wings and sausage with no date mark prepped on 7/10. Observed homemade dressing containing rte egg with prep date mark of 6/30 in prep cooler. CDI. TCS items were date marked properly by employee. Homemade dressing was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in large lexan container covered. Observed noodles cooling in deep containers individually wrapped in plastic. CDI. The lettuce was mixed in the prep sink immediately with large portion of ice. The noodles were taken from deep containers and placed on sheet trays to rapidly cool in the walk in cooler. Discussed cooling methods with the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed salt & pepper, cajun seasoning, red pepper flakes, oil and vinegar unlabeled by grill area.

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. COMMENT: Observed floors in ill repair (torn and not easily smooth). Repair floors as necessary.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink near pizza station without soap. CDI (corrected during inspection) soap restocked. 6-301.14 Handwashing Signage - C Observed kitchen hand sinks without hand wash signs. CDI signs provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk-in cooler between 42-45F, see temp chart. Facility received a delivery before I arrived and the cooler door was open for an extended periods of time. VR (verification required) to check cooler as it did not fully return all food to approved temperature of 41F. Air temperature at the fan was 39F. Service call made during inspection and discussed closing the door in between trips by US Foods from the truck to the cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets, wrist bands and watches on employee wrists. These can impede hand washing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed handles missing from flip top prep coolers and gaskets torn on 3 prep coolers doors. A work order was made for the gaskets. Also noted hot water faucet on 3 comp sink not turning off completely.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste basket at kitchen hand sink next to prep sink.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink blocked because employees had items stored in handsink. CDI - removed item from handsink to make it accessible. Educated to keep handsink available for handwashing.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed three-compartment sink quat dispenser feeding solution at 0 ppm. CDI - provided new concentrate container to dispenser. Currrently reading at 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza paddle not clean to sight and touch. CDI - sent through cleaning procedure. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employees are not cleaning pizza paddle every 4 hours. CDI - educated to clean food contact surfaces every 4 hours.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed that product at 41F and below (egg plant/Chicken) were prepared on November 26; held over by two days. Observed product at 42F-45F (antipasto/beef) prepared on November 29; held over by two days. CDI - discarded product. Educated that at 41F and below, hold food for 7 days; 42F - 45F held food for 4 days. FIRST DAY OF PREPARATION IS DAY ONE OF COLD HOLDING.

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

4-501.11 Maintain equipment in good repair. Observed tore gaskets at reach in units and walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed substantial amount of build up on dish machine.

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 tile broken throughout kitchen. Observed wall joint in disrepair in dishpit area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partically cooked chicken holding in reach-in cooler. Employee stated chicken was recently cooked for lunch rush. CDI chicken fully cooked above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. Maintenance contacted. VERIFICATION REQUIRED.

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 large plastic containers with lids tightly covering in walk-in cooler. Lettuce placed in smaller shallow containers to rapidly cool. M

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed fried eggplant eggplant on re-usable linens to drain grease. CDI-eggplant removed and put onto disposable paper towels to drain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream stored above cold line and above 45F. Also observed mozzarella overfilled in pan in flip top unit and holding above 45F. CDI-both items removed and put in cooler and measured 45F by end of inspection. REPEAT. Only half points taken as significant improvement noted in cold hold temperatures.

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 two employees handle ready to eat foods with bare hands; pizza and garlic bread. CDI-food discarded and employees sent to wash hands and don gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two prep coolers not holding correct temperature: salad/dessert cooler and one across from grill. See temperature chart. PIC showed EHS that coolers were checked less than 4 hours prior and measured correctly. CDI-all TCS food items put into walk in cooler. PIC will call repair technician and will not use coolers until repaired. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items held in prep cooler with expired dates. CDI-items discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed calzones some with individual date labels and other different types without individual date labels. EHS advised to figure out a system that is consistent for all products.

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 Upon arrival, observed pizzas on TPHC without time cards that mark begin and ends times of food. CDI-pizza discarded. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-labeled. Observed chemical bottle with two different labels of contents. CDI-bottle taken out of service.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on cutting board. CDI-disacrded. Also observed employee take a bit of food from prep table.

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 employee take a bite of food and begin to prep food without washing hands. CDI-directed to handsink.

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 Upon arrival, observed pizzas on TPHC without time cards that mark begin and ends times of food. CDI-pizza discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed the same fiip top cooler with products out of temperature. Refer to temperature chart. The unit is in a tight corner right next to stove and during lunch rush, product gets into the temperature danger zone. The reach in cooler holds product at proper temperature. CDI - discarded the product in the flip top; from now on all TCS potentially hazardous food will be held in the reach in cooler because reach in is holding properly, and all raw vegetables will be stored in the flip top. TCS product will remain held in the reach in cooler throughout day to be in compliance. Use thermometers to check temperature of product. Do not cook chicken and cool in the prep unit; always cool in walkin cooler uncovered.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Facility is doing great with date marking. Observed one product without a date label. The turkey in the walkin cooler was opened up from its commercial package and held in establishment for over 24 hrs. CDI - educated that once the turkey is opened up from its commercial package and has been held for over 24 hrs, it will require a date marking labe.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed one bulk container of lettuce cooling in the walkin cooler with the lid tightly covering product. CDI - educated that when cooling, all products shall be left uncovered to allow product to cool down quickly. Uncovered the lettuce.

3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed food contact surfaces of ice paddles not covered and protected from contamination. The ice paddles looked clean and so did the freezer racks, but explained that it is a safe practice to cover the ice paddles with plastic wrap and protect food contact surface.

4-502.13 Single-use and single-service articles may not be reused. Observed facility is using single use articles to soak up grease from french fries. CDI - discarded the dirty single use article; educated food employees that these items are only supposed to be used once.

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 handle soiled equipment and untensils, and then without washing hands, go back to handle the newly cleaned and sanitized plates right out of the dish machine. CDI - advised to wash hands and place plates back into a cleaning procedure; educated about when to wash hands.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a handsink being used as a dumpsink. CDI - educated about using a handsink for handwashing only.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee wearing single use gloves handle raw chicken and then not switch gloves after handling raw chicken. CDI - advised to discard gloves, wash hands, and put new gloves on.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -REPEAT VIOLATION Observed issue with non-continuous cooking with chicken. No application approved for non continuous cooking and not labeled/stored as raw chicken. CDI - chicken still in cooling process, advised food employee to cook chicken all the way through on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed a flip top cooler by hot holding equipment with product out of temperature. Refer to temperature chart. CDi - advised to work out of reach in cooler; discarded product that was out of temperature.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked eggplant not date marked. CDI - educated about date marking criteria and allowed to label product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products in the walkin cooler with incorrect date labels. CDI - educated about proper date marking criteria and allowed to date product.

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 that facility holds pizza on time and has product labeled with the time, but facility can not provide EHS with TIME procedure paperwork. CDI - provided facility with TIME paper work.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed that the kitchen left a backdoor open. The outer opening does not have a screen door or an air curtain to protect against bugs. Observed a few flies inside the facility.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice dispenser stored on dirty dusty area. CDI - placed ice scooper in a clean dry container; advised to use this container from now on.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked chicken in make unit. Kitchen manager discarded and advised they will fully cook from this point on as she doesn't want to pursue non-continuous cooking procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mushrooms at 65F in make unit top (believe they may have improperly cooled). Coooked within 2 hours so moved to walkin to rapdily chill. Observed garlic and oil at room temperature. Discarded. Will maintain at 45F or less in the future (or 135F and higher). Observed butter, sausage, lettuce and cheese stacked too high in make unit and temping around 68F. All were reduced to less than the fill line on pans. Unit is across from the grill so recommended frequent 'line checks'.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a handsink in the dishpit area used as a dumpsink for ice. CDI - educated PIC that these handsinks are only for handwashing. 6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION: Observed only one handsink behind the bar without a handwash sign. All other handsinks were provided with a handwash sign. CDI - provided this handsink with a handwash sign.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight build up of mold in the ice bin at the drink machine in the take out section. 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed that the dish machine was out of sanitizer and employees were actively washing dishes. CDI - supplied the dish machine with a new bucket of sanitizer.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -PF Observed no date on commercially packaged ham that was open and held in the establishment for over 24 hrs. CDI - provided a date to the product; educated PIC about date marking commercially packaged products.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed gaskets with build up on them. Observed food debris all over the outside of the dish machine.

6-301.14 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks.

4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food/sticker debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area. 4-903.11 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 multi-use plates store exposed to customer contamination in dining room. CDI plates properly stored protected.

(general comment) 6-501.12 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 cleaning issues to PHYSICAL FACILITIES.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employees bottled water stored on shelf above flip top prep unit. CDI-moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets and bottles of quat sanitizer throughout measuring 0ppm. Chemical dispenser at 3 compartment sink empty but used anyway to fill up sink, bottles and buckets. Check concentration of sanitizer with test strips. CDI-chlorine sanitizer made in sink at correct concentration and all bottles refilled.

|3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked chicken breast on counter upon arrival. Employee stated chicken breasts are grilled then immediately put into the oven to finish the cooking process. Observed final cook temperature of chicken breasts from the oven at 133F-170F. Use thin probe thermometer to check the final cook temperature of chicken. CDI-chicken put back into the oven to finish cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed individual cups of dressing such as blue cheese and ranch over stacked in flip top cooler and above 45F. CDI-items over fill line taken out and put into cooler below.

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 items: fried eggplant, pre-cooked meat topping for pizza, calzone and soup held in the walk in cooler with date labels that had expired. CDI-all items discarded. 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 onion soup without date label. CDI-labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of sanitizer without a label and a bottle of another chemical with faded label. CDI-items labeled correctly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin chicken breasts cooked improperly. See violation #16. Employee cooking chicken had dial stem thermometer not suitable for measuring thin foods. Did not observe employee using thermometer. VR.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cell phones and speakers for music stored improperly throughout kitchen. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee drinks stored improperly on prep surfaces. CDI-drinks moved to proper location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce on steam table below 135F. CDI-sauce reheated to 165F+ Also observed marinara sauce on separate steam table below 135F at top of product. Stir product frequently to ensure proper temperature is held consistently throughout product.

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 meat sauce with date label of 9 days prior. CDI-product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed "Pizza by the slice" using TPHC without any time label. CDI-food discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed calzones cooling on speed rack at room temperature at 94F. Employee stated that it was their understanding to wait until product reached 70F before wrapping in plastic wrap and put into cooler. Product met cooling parameters. Also observed very large stockpot of marinara sauce cooling in walk in cooler. Product was cooked minutes before. CDI-calzones placed into walk in cooler to rapidly cool and marinara sauce broken down into small batches in uncovered metal pans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cell phones and medication stored improperly throughout kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly in kitchen. CDI-drinks moved to lower shelf.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items sitting out on counter such as broccoli soup, meatballs and meat sauce below 135F. PIC stated that the chef on duty had to leave abruptly and an employee from a different location arrived to take over and some items had been forgotten about during the change. CDI-soup reaheated, meat sauce and meatballs 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 cooked noodles cooling in plastic bags in large portions in walk in cooler. CDI-noodles laid out on thin layers in sheet pans to continue cooling. Also observed grilled chicken cooling and covered with plastic wrap. CDI-pan vented.

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

Cooked potentially hazardous food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. (3-501.14) Observed cooked marinara sauce cooling in very large stockpot in walk in cooler. EHS unable to determine the time product reached 135F after discussion with PIC. Observed sauce temps ranging from 110F to 60F. Employee stated sauce started cooling two hours prior. CDI-sauce reheated to 165F.

Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours (3-501.17) Observed plates of cooked ziti in cooler without date. CDI-labeled.

Properly follow procedures for items using TPHC (time as a public health control) (3-501.19) Observed pizza slices using TPHC without time label. CDI-pizzas discarded.

Properly label toxic chemicals. (7-102.11) Observed a bottle of sanitizer with no label. CDI-labeled.

Use proper cooling methods. (3-501.15) Observed items cooling using improper methods such as marinara sauce in very large pot and calzones cooling on counter under 135F. Cool foods in shallow layers/pans using metal pans to facilitate heat transfer. Active cooling (refrigeration/ice bath) must take place once food reaches 135F.

.Refuse shall be removed from premises at a frequency that minimizes development of objectional odors that may attract insects. (5-502.11) Observed strong odor emanating from grease trap. Trap may need to be pumped.

Properly store employee drinks. (2-401.11) Observed two drinks stored above food for facility in kitchen. CDI-moved to proper location.

Food employees may not contact exposed ready to eat foods with bare hands. (3-301.11) Observed employee using bare hands to cut and handle bread that is to be broiled. Unable to determine if bread would reach 165F so best practice is to use gloves or utensils when handling bread. CDI-bread voluntarily discarded.

Written procedures for TPHC (Time as a public health control) shall be prepared in advance, maintained in food establishment and made available to regulatory authority upon request. (3-501.19) Facility has incomplete procedure sheet for TPHC. CDI-new procedure sheet filled out during inspection.

Use proper cooling methods. (3-501.15) Observed two bus tubs full of fried chicken wings cooling in walk in cooler. Food items met cooling parameters. Cool foods in shallow layers to ensure food meets cooling parameters. CDI-chicken wings put on shallow sheet pans in walk in cooler.

Food employees shall wear hair restraints to prevent contamination of exposed food and clean utensils. (2-402.11) Observed two employees in kitchen without hair restraints.

Properly store in use utensils in clean dry location. (3-304.12) Observed knife stored in between equipment.

Clean equipment and utensils shall be stored in a clean dry location. (4-903.11) Observed chill stick stored on cardboard box in stand up freezer. Store on clean surface or wrap with plastic wrap to keep utensil from contamination.