PIZZERIA OMAGGIO

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minimal food debris on back of slicer blade but stored as clean. Improvement made since previous inspection so points not escalated today. CDI, back of slicer recleaned 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage and pepperoni cold held between 48-49 degrees F. CDI, food items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some metal pans wet stacked.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash his hands at the handsink then turn the faucets off without using a protective barrier. CDI: PIC educated food employee and he re-washed his hands to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the paddle and round blade of the deli slicer. Observed a box grater and mesh strainer soiled with food residue/debris on food-contact surfaces, both stored on the clean dish hooks. CDI: Above mentioned items were removed and taken to the dish room to be re-washed/rinsed/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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed parmesan cheese stored at room temp (not held on TPHC) by the pasta station. Employee stated this is used for garnish on their pasta dishes. Cheese was temping above 41F (see temp chart). Employee stated cheese was taken out of refrigeration less than 4 hours prior. CDI: Employee moved the cheese into the freezer to rapidly cool down. Observed a ceramic bowl of bruschetta tomatoes cold holding above 41F inside the flip top of make table 1. Employee stated he recently had this bowl out for an order. CDI: Employee moved bruschetta into the lowboy freezer to rapidly cool down before placing back into the flip top. Observed pan of cut romaine lettuce cold holding above 41F inside the lowboy cooler of make table 1. PIC stated he had not had this out, does not stay in the unit overnight, and moved it from the WIC. CDI: Employee moved cut romaine into the WIC to rapidly cool down. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since previous inspection. 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 one unlabeled spray bottle stored at the dish room. Employee stated the bottle was full of bleach. CDI: Employee labeled spray bottle as "bleach." 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 Observed cooked ravioli in the cooling process not having a change in temperature after 18 minutes had passed. Ravioli was observed cooling down inside a covered pan, inside the cooler drawer of make table 2. CDI: Employee uncovered the pan and moved the ravioli into the freezer to rapidly cool down. Observed sheet trays of cooked penne in the cooling process not having a change in temperature after 10 minutes had passed. Penne was observed cooling down on sheet trays, completely seran-wrapped, on a speedrack inside the WIC. CDI: Employe removed all seran-wrap from the sheet trays to allow cold air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two sheet trays full of highly stacked sliced mozzarella cheese, on a speedrack inside the WIC. Food employee stated that they prepped this yesterday. CDI: Food employee covered sheet trays with plastic wrap to prevent contamination. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a plate of raw salmon stored above multiple loaves of RTE bread, inside the WIC. CDI: Storage order was corrected to prevent contamination. 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 multiple TCS food items cold holding above 41F between lowboy of make table 2, cooler drawers of make table 2, and cooler drawer of make table 3 (see temp chart). EHS observed ambient air temps for both units were 41F or below. Facility does not have temperature log and it is unclear how long TCS food items have been held in the temperature danger zone. Food employees had stated that some of the food items currently in the make table are not held overnight after dinner service, but some are. EHS waited to see if food temperatures had dropped after 10 minutes had passed, and saw no change in temperature. CDI: PIC voluntarily discarded TCS food items temping above 41F, after EHS explained in detail as to why the TCS food items found to be temping above 41F is not safe to serve and they no longer have time to cool down the food items, as none of these items had been prepared today and the containers for these TCS food items were not removed from the cold holding unit at all this morning while getting ready for lunch service. Cold holding units are simply designed to cold hold, and not cool down. 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 a squeeze bottle of housemade pesto (made with TCS ingredients) stored inside one of the make tables without a date label. Food employee stated that they made this yesterday and was made on the same batch from the large cambro stored inside the WIC. CDI: Food employee created date label with yesterday's date for the TCS food item, and EHS explained that anytime a container is used to hold a lesser amount of the same product and will be stored in a different unit, then they are required to be date-marked. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points for this today since last inspection report stated one TCS food item not being date-marked, in the same unit as observed today, and all other TCS food items were properly date-marked. If observed as a repeat violation during next routine inspection, EHS will deduct points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle next to the dessert make table. Food employee stated that it is sanitizer. CDI: Food employee labeled the bottle as sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-use tin foil containers and lids stored right-side up, out of it's original protective packaging, along the make line. Ensure all single-use articles are stored inverted when out of it's original protective packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the handsink next to the pizza station make table in need of re-caulking. Re-caulk handsink. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not escalating full points since a different equipment was observed in need of repair today.

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 buildup on shelves in dry storage rack and clean multi-use equipment/utensils rack. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. The lid of the waste bin available inside the restroom has an open center. Obtain a fully covered waste bin for the proper disposal of sanitary napkins.

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 oil buildup on ceiling tiles throughout the facility. Increase cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health posters and PIC was aware of symptoms and illnesses, but there is not proof that employees are informed that they must report these symptoms or illnesses. CDI - Establishment e-mailed Employee Health agreement forms in english and Spanish. Employees need to read through the form and sign it saying they understand their responsibility to report these symptoms and illnesses to the manager. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some pans stored as clean had some sticker residue on the outsides of the pans. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with sticker residue moved to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bottle of aioli was missing date label in sandwich cooler top. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date on bottle. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Sliced tomatoes and bruschetta were 45-50F in sandwich cooler top. Employee stated they were cut around 2 hours ago. Also, sliced provolone cheese was being placed directly in pizza cooler top after slicing and measured 47F. Use walk-in cooler top cool TCS foods after preparation. CDI - Cook moved items to walk-in cooler to continue cooling. REPEAT 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. Several wet wiping cloths observed in kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spatulas and other utensils were being stored in room temperature water beside sandwich cooler. Do not store in-use utensils in water unless the water is at least 135F.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on pizza cooler and reach-in cooler across from pizza oven. REPEAT // 4-502.11(A) Maintain utensils in good repair. Meat mallet is chipping/worn on food-contact portion of mallet and needs to be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked eggplant and bruschetta both measured 44F in sandwich coolers top. Arugula measured 44F in cooler on line. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. Recommend staff keep lids on items that don’t hold temperature well. REPEAT 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 Pizza sauce was cooling in bottoms of reach-in cooler and pizza cooler. Also, portioned spaghetti was cooling at 51F in deep pan. Spread out TCS foods or use ice bath. CDI - PIC moved pizza sauce pans to ice baths. Employee spread out portioned bags of spaghetti onto sheet pan to continue cooling in walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Cut pears in salad cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cream sauce in hot holding measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - Cream sauce reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bruschetta, eggplant and tomato measured 45-51F in salad cooler. Mozzarella, sausage, pepperoni, and pizza sauce measured 45-50F in pizza unit. TCS foods in cold holding shall measure 41F or less. PIC stated that items were put in unit an hour ago, and unit is holding below 41F. Ensure staff don’t leave out TCS foods when they transfer them between coolers. CDI - PIC moved all TCS foods to walk-in cooler. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not find employee health policy information. CDI - PIC e-mailed sample health policy and will have employees sign the form. 0 pts. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Pomodoro sauce in walk-in cooler and pizza cooler bottom (7 total) measured 46-52F and we’re cooling since yesterday. TCS foods must cool from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours. CDI - PIC discarded sauces. 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) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pans of sausage and pepperoni in sandwich cooler top measured 48F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. REPEAT

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Burrata cheese in small sandwich cooler was date marked as being prepared on 5-22. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded cheese. 0 pts.

3-501.15 Cooling Methods (Pf) Pomodoro sauce and bolognese sauce were both cooled in deep containers overnight and did not reach 41F within 6 hours. 2 pans of cut tomatoes measured 46F and 56F in pizza cooler and sandwich cooler bottoms. Use ice wand/ice bath or shallow pans/containers to quickly cool TCS foods. Also, use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Tomatoes moved to freezer to cool and the sauces were discarded. REPEAT

3-302.15 Washing Fruits and Vegetables (C) Pear in cooler on line still had sticker on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on several cooler doors along the line. Replace torn gaskets. REPEAT

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. Employee drink on cutting board while he was cutting peppers. Store employee drinks in a separate area, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employees observed rinsing off espresso cup and filling up containers of water in hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Employees educated on hand sink use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bowl of cut tomatoes measured 52F and was stored on top of pan of other food in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes moved to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. REPEAT 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 6 pans of pizza sauce measured 71-73F in sandwich cooler bottom. Employee stated they began cooling at 12:30PM. TCS foods shall be cooled in ice bath, or in equipment designed for cooling, such as the walk-in cooler. CDI - Pans moved to ice bath to continue cooling. Recommend establishment pre-chill cans before preparing. 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 .

4-501.11 Maintain equipment in good repair. Gaskets torn on pizza cooler doors and several other cooler doors in kitchen. Replace all torn gaskets on cooler doors. 0 pts.

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. Some clean pans had old date mark stickers or sticker residue on them. Remove date stickers during wash process. 0 pts.

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. Caulking at 3-compartment sink is molded and needs to be cleaned/recaulked. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken kabobs stored above box of lettuce. CDI PIC switched order so raw chicken was below. 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 bowl of cut tomatoes with basil sitting out above prep table holding above 41F. Observed cut tomatoes in another prep unit holding above 41F. CDI PIC voluntarily discarded tomatoes and basil. PIC moved cut tomatoes with last known time of 41F an hour prior, moved to cold drawer. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on items prepared, then frozen for thawing later. Observed no date marks on ground beef taken from freezer and placed in WIC for thaw and use. CDI PIC date marked all items. EHS explained that the date of preparation as well as the date of removal from freezer must be on containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various unlabeled squeeze bottles containing condiments throughout facility. Label all squeeze bottles. Observed some improvement. Repeat, no point escalation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed two containers of pizza sauce in lowboy unit and one container of fried eggplant in cooler drawers holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded items. EHS believes issue is behavioral but recommends having units assessed to ensure no issues with units themselves. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various unlabeled squeeze bottles containing condiments throughout facility. Label all squeeze bottles.

4-501.11 Maintain equipment in good repair. - Observed string used as handle on flip top unit of pizza prep station. Remove string and repair/replace handle with one made of approved materials that are smooth and easily cleanable.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed handling apples and cheese while putting them as a topping on pizza. Employee was then taking it to table. Ready-to-eat foods may only be contacted with bare hands if they will be heated to at least 145F. CDI - Pizzas discarded and employee educated on bare hand contact.

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 Establishment was washing dishes in dish machine and machine was completely out of sanitizer. Chlorine sanitizer shall be 50-200 ppm. CDI - Empty bucket switched out with new bucket and the dish machine then measured 50 ppm. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Most pans stored as clean still had date marker sticker on them. Clean utensils to sight and touch.

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 . 1 pan of sausage measured 49F in pizza cooler. PIC states it probably warmed up during transfer this morning. CDI - Sausage moved to walk-in cooler to cool. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Soup, meatballs, ground beef, and 3 chubs of deli meats were missing date labels in walk-in cooler. Gorgonzola, feta, ricotta, and Burrata cheeses were missing date labels. TCS ready-to-eat foods must be date marked if held for over 24 hours. Soft cheeses must be dated and used within 7 days of opening. CDI - PIC placed dates on items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household use fryer found in kitchen. Remove from establishment. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired quat test strips.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee rinse tea dispenser in handsink up front. - CDI - Education provided. Sink cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed cooked pasta cooling at a rate of 0F/min in WIC in closed portioned bags stacked on top of each other (see temperature chart). PIC stated pasta was cooked between 10-11AM. - CDI - Education provided. PIC moved pasta to freezer to continue cooling.

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 cooked pasta cooling in WIC in closed portioned bags stacked on top of each other in deep containers. - CDI - Education provided. PIC moved pasta to freezer to continue cooling. Do not portion pasta into bags until cooled to 41F. Do not stack bags on top of each other after portioning into bags unless pasta is at 41F or below.

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 food residue and debris in the bottom of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

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 pink sauce holding at 128f and pink sauce with pancetta holding at 122f in hot wells. CDI - sauces reheated to above 165f. PIC noted that the breaker had tripped and there was no power to the holding unit. Ensure the power supply is adequate in order for equipment to consistently hold food at proper temperatures. REPEAT

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 cut tomatoes, cooked onions, open canned artichokes, pepperoni and sausage all holding above 41f in pizza make table. CDI - items discarded as they had been held in unit since 10:30 opening today. PIC and EHS noted that TCS foods in ends of the table as well as TCS foods in the bottom of the unit were all holding at or below 41f unlike these items which were in the center of the make table top. REPEAT Upon arrival, EHS observed WIC with elevated air temperature of 48f with TCS foods inside as high at 47f. PIC noted they had large delivery earlier. WIC door was closed and locked to prevent opening and unit ambient air temperature recovered to 38f by end of inspection. TCS foods observed to also be recovering back to 41f by end of visit. When receiving deliveries, do not allow WIC door to remain open for extended periods of time. Ensure cold TCS foods are received at 41f or lower and are stocked into WIC quickly to prevent temperatures from rising after delivery. EHS strongly recommends having unit serviced again as air temperature was excessively high at beginning of inspection and compressor was in defrost mode at times through recovery. Ensure unit air temperature remains low enough to hold all TCS foods at 41f or lower.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical without labeling PIC identified as bleach and degreaser at dish area. CDI - PIC applied label. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed sleeve of opened partially used pizza boxes stored directly on floor propped against end of pizza make table. Store single service items at least 6 inches off of the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household countertop air fryer present in the establishment PIC confirmed used to fry rice balls. Fryer is not commercial ANSI certified for use in food service establishment. Remove. Note: establishment has commercial hood over pizza oven but no other ventilation to remove grease laden vapors which may be released by open vat countertop fryer.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed piping bag of Gorgonzola cream laying inside of pan of sausage topping at front line pizza make table. Unclean exterior hand contact surface of piping bag in direct contact with the topping. CDI - bag removed and topping replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dark buildup and dried residue on blade. CDI - can opener removed to dish are for re-cleaning. REPEAT

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 in hot well holding at 121f. CDI - marinara reheated to above 165 and returned to well as it had been in holding unit less than 2 hours

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 fresh mozzarella, burrata, rice balls all holding above 41f in small flip top cooler and cooked salmon, cut tomatoes, cooked eggplant, cooked onions, and more holding above 41f in salad prep cooler. See chart. CDI - items that were held overnight discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of chemicals without labeling PIC identified as bleach and degreaser at dish area. CDI - PIC applied labels.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed two service coolers holding TCS foods above 41f. The small flip top cooler holding pasta has been noted on previous inspections as having elevated temperatures and is again holding above required temperatures in the bottom drawer. The flip top portion and top drawer were holding at 41f or lower but all items in bottom drawer above 41f. The salad prep cooler was found to also be holding TCS foods above 41f throughout the bottom reach in and drawer areas. Repair/service both units to maintain TCS foods at 41f or lower. Verification required within 10 days.

4-501.11 Maintain equipment in good repair. Damaged gasket on front line reach in cooler door and on upright freezer door. Repair/replace. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food safety certification. No other certified manager present on site during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed water bottle sitting in basin of front line hand sink and ice accumulation in drain of hand sink from dumping. CDI - bottle removed and EHS education of PIC regarding use of hand sink. Hand sink is immediately adjacent to dump sink. Ensure activities that are not related to hand washing do not take place in the hand washing sink. REPEAT

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed multiple bulk cans of cannellini beans in dry storage area with significant rust present around can seams and present on product labeling. CDI - PIC removed cans from inventory, segregated, and marked for return.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried residue on blade area. CDI - can opener removed to dish are for re-cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made red sauce ambient cooling at 57f at 2:20 pm still at 56f at 2:50 pm. Employee noted sauce was prepared at 12 noon and was 68f at beginning of cooling process. Cooling rate not sufficient to reach 41f within 4 hour time frame. CDI -sauce divided into smaller containers and placed into freezer to quickly chill. REPEAT - no point escalation as other food items observed cooling at proper rate.

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 bulk pot of house made red sauce ambient cooling in walk in cooler at improper rate (see #20 ). Sauce has a cooling wand inside but is not being actively used to stir product. PIC noted that they had made this method change after previous inspection. EHS noted that during previous inspection, sauce was cooling in sealed double stacked containers and were not cooling at proper rate. Various methods can be used to ensure sauce is cooled properly including ice baths, shallow uncovered pans spread out in cooler to allow air flow, and active use of cooling wands. Ingredients may also be pre-chilled to reduce the initial temperature of the product to assist with cooling. CDI - sauce divided into smaller containers and spread out in walk in to chill. REPEAT - no point escalation as hot food items observed cooling using proper methods.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bulk container of red sauce cooling sitting directly on floor of WIC. Do not place food on floor while in preparation or in storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 various soiled wiping cloths laying on equipment surfaces in back of house. Damp/wet soiled wiping cloths not placed into sanitizer solution between uses and no sanitizer buckets set up or available for use. Dry cloths heavily soiled and remain in use.

4-501.11 Maintain equipment in good repair. Damaged gasket on front line reach in cooler door. Repair/replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone charging laying on bags of dry goods on shelf under prep table surface in back area. Store employee personal items away from food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands using no soap and not follow procedure to scrub hands for 15 seconds before rinsing. CDI - EHS directed employee to re-wash hands. Hands re-washed. Ensure the correct hand washing procedure is used each time hands are washed.

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee filling water bottle from front line hand sink. CDI - EHS directed employee to clean and sanitize bottle and to fill from other sink. Do not use hand sinks for purposes other than hand washing.

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 y fagioli soup cooling in walk in at 125f @ 3:25 still at 125f @ 3:55 cooling at a rate of 0 degrees per minute. 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 house made sauce made with canned tomatoes ambient cooling in walk in at 60f at 3:25 still at 60f at 3:55 cooling at a rate of 0 degrees per minute. CDI - PIC divided both items into small containers to quickly chill. When cooling hot foods, ensure the food moves from 135f to 70f within 2 hours and then finishes to 41f within a total of 6 hours. When cooling ambient products that were not heated, ensure the food moves to 41f within a total of 4 hours. Hot soup verified to be cooling at proper rate to reach 70f within 2 hours after correction and sauce verified to be cooling at rate to reach 41f within the 4 hour time frame. Product would not have met cooling temperature requirements without EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two pans of mozzarella cheese in front line pizza prep top cooler at 44f. CDI - both discarded. PIC to monitor air flow in unit as both pans in end of cold zone. Observed pan of sausage in pizza prep top overfilled with product on top at 46f and product in bottom at 41f. CDI - PIC removed elevated product to freezer to quickly chill as the product had been placed into unit during prep. REPEAT - 1.5 point deduction

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed open goat cheese and open ricotta in walk in cooler with no date marking. CDI - PIC verified opened previous day and applied date marks. Observed various TCS food items with inaccurate date marking - products observed with previous day’s date mark actually prepared today. CDI - date marks corrected. Ensure date marks applied are accurate. REPEAT - 0 point deduction - no point escalation as significant improvement noted in overall date marking system.

3-501.15 Cooling Methods - PF. Observed pans of house made sauce cooling in walk in cooler in plastic tubs sealed with lids and stacked together blocking air flow. Observed deep plastic container of soup cooling in WIC. CDI - soup divided into shallow containers to quickly cool. Pans of sauce uncovered and un stacked/spread out in cooler to allow air flow. When cooling foods, use methods that allow air flow to the food. Do not cool food in deep plastic containers. Do not seal containers with lids or stack together while cooling. REPEAT - 0.5 point deduction

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black organic buildup on hand sink in back area. Clean frequently to prevent buildup. If caulking is no longer cleanable, repair 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 hole in wall near dish area. Repair.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee using personal cell phone then proceed to don clean gloves to handle pizza dough with no hand washing. CDI - EHS directed employee to wash hands before putting on clean gloves. Hands washed. Wash hand after touching unclean surfaces and before donning clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burata at 42-43f and ricotta mixture at 42f in drawer unit. Both items in same bottom drawer in which all items holding up to 43f. CDI - items discarded. All other items in top drawer and on prep top of unit at 41f or lower. PIC to monitor temperatures in unit before storing items in bottom drawer again and to ensure unit remains properly closed. 1.5 point deduction

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 multiple open/prepared TCS cheeses in prep top units and in walk in cooler with no date marking. CDI - PIC replaced date marks as items opened previous day. All TCS food items which are prepared in house or opened and kept on site longer than 24 hours must have a date mark. When filling working containers from bulk containers in walk in cooler, the date mark from the bulk product must remain with the food item until it is discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled glass cleaner actually contains bleach based cleaner. CDI - PIC re-labeled with proper identification. All containers of chemicals must be accurately labeled as to contents.

3-501.15 Cooling Methods - PF. Observed sliced mozzarella prepared and tightly packed into bulk pan placed directly into prep top cooler. CDI - PIC removed to WIC to quickly chill. Do not place prepared foods into service units until cooled to 41f or lower. Use methods that allow the food to quickly chill including spreading onto shallow pans and placing into walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squirt bottles of oils and sauces along with dry seasoning with no identification. Label all foods which are not easily identifiable. REPEAT - 1.0 point deduction

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

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 scoop laying in bulk flour container with handle in direct contact with the food. Observed various dry items with portion cups used as scoops laying inside the products. Do not use portion cups as scoops and do not store them in food. When using a scoop with handle, store the scoop so that the handle is not in contact with the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic pans stored as clean at dish area stacked together wet. Air dry pans before stacking together.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple pizza boxes stored standing up between equipment items in back of house directly on floor. Store all single service items at least 6 inches of of floor.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed can wash faucet with broken/non-functional backflow preventer and hose pipes attached. PIC detached hoses until backflow prevention is in place at faucet. PIC to repair. Verification Required. 1.0 point deduction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stored as clean with leftover food debris inside. CDI-PIC moved containers to dish machine to be rewash, rinse, and sanitized.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed a couple oil bottles without a label.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in multiple reach in units.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF)- PIC stated that they sear Tuna, cool that same seared tuna to 41F and then cold hold tuna at 41F. This process is considered par-cooking. After further explaining of what's required to make this process adequate, the PIC decided to discontinue par-cooking and only cooking tuna to order. REPEAT- no point deduction due to not seeing the process take place during the inspection. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salted onions, tomatoes, artichokes, milk, and pesto sauce cold holding >41F i refrigeration throughout. CDI- It was determined that some of the out of temp foods were left on the counter and moved to the cooler to cool. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mozzarella cheese was not dated, milk also lacked a date mark. CDI- food items were dated as needed. -1.5 points.

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. Quat sanitize bucket was weak, CDI- new sanitizer was mixed and reading at 300 ppm. 0 points.

6-303.11 Intensity-Lighting - C Replace blown bulbs under pizza oven hood system. 0 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until over half of the walk through was completed.

6-301.14 Handwashing Signage - C Observed no sign at front handwashing sink. CDI: Sign provided and was affixed to sink area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through discussion employees stated that the seared tuna offered on summer menu items is cooked for more than 1 min total during the process. CDI: EHS and PIC discussed that if the product is seared for a total of 1 minute or less and immediately returned to refrigeration, this would be acceptable. Otherwise, a non-continuous cooking procedure would need to be filled out, approved, and the proper records kept. EHS suggested the PIC write a procedure/recipe that states for the tuna to be cooked for no more than 1 min total (30sec on each large side) and then cooled for training and reference.

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 sauce that was cooked yesterday in a deep plastic container still cooling at 60F this morning. CDI: Sauce was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on menus. Observed Nizza Salad with undercooked tuna is not marked. 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 pasta sauce cooling in deep covered contianer. CDI: Sauce voluntarily discarded. EHS discussed proper cooling methods with PIC and suggested the use of ice wands due to space in the walk in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink. CDI- Explained to PIC that handwashing sinks are only to be used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of sauce in the hot holding units with a temperature range of 78F to 113F (see temp chart). CDI- PIC reheated items to 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a package of goat cheese with no datemark label. CDI- PIC back dated item to reflect 6/16.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over vegetables in the walk in cooler. Ensure that eggs are stored on the bottom shelf to avoid and cross contamination. CDI- PIC rearranged items. REPEAT. Points not escalated due to improvement in the storage order of the walk in cooler from last inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish machine giving a santizer concentration reading of 0ppm. CDI- Suggested PIC use bleach in the three compartment sink until dish machine is repaired. VERIFICATION REQUIRED by 3/11/2019.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of chicken in the walk in cooler cooling with a tightly wrapped covering. CDI- PIC removed covering to allow for more rapid cooling.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed a container of raw chicken kabobs stored over produce in the walk in cooler. CDI- PIC rearranged items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of cooked beef with carrots and a container of mortadella in the walk in cooler with a date of 11/23. PIC explained that these items were prepped and frozen the same day it was prepped (11/23). The products were placed in the walk in cooler yesterday to thaw. Explained to PIC that a prep date, freeze date, and thaw date should be placed on items to keep track of when to discard food. CDI- PIC placed freeze and thaw date on items.

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 meatballs cooling in walk in at insufficient rate to meet cooling parameters. CDI changed cooling methods and proper cooling achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pink sauce and amatriciana sauce being hot held below 120 degrees . CDI steam well was malfunctioning sauces placed on time as a public health control.

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 meatballs being cooled in too great of volume . CDI placed on sheet tray and proper cooling achieved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0 ppm chlorine. CDI-PIC set up 3 compartment sinks with sanitizer compartment with 200 ppm quat. PIC called ecolab for dish machine repairs/ service. Ecolab repairman was on site while EHS was typing inspection and dish machine was repaired and had 100 ppm chlorine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling pizza sauce in the flip top unit with flip top lid open and pizza sauce past the fill line. CDI-PIC transfered the pizza sauce to cool in the walk in with no lid.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer on site measuring 4F higher than EHS thermometer. CDI-PIC was able to calibrate thermometer and get within 1F within EHS thermometer.

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

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 utensils stored under tool box and tool bags, extension cords, and chemical scrubber.

4-501.11 Maintain equipment in good repair. Observed split gaskets on cold drawers. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of baguettes and a container of olives on the floor of the walk in cooler. Food items must be stored 6 inches above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet nested plastic container. Air dried during inspection.

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 single use containers on the floor of the rear kitchen area during kitchen walk through. Item was placed into storage by PIC during inspection.

4-501.11 Maintain equipment in good repair. Observed multiple split gaskets on many of the reach in prep units and pull out cooler drawers of the facilityl

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that is kept in use throughout the day soiled at time of inspection. Slicer had not been cleaned after last use. As it is an in-use utensil, facility will be required to clean and sanitize the slicer either after each use, or every 4 hours. EHS suggests to keep a daily log of the time it is initially used, and then log the times it has been cleaned throughout the day to ensure that no 4 hour period is allowed to elapse without the slicer being cleaned and sanitized. Slicer was broken down for processing during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a plastic container stored as clean with slight lettuce/vegetable debris present on the interior. Item was removed and re-processed. Facility should ensure that no food debris is present on cleaned utensils after processing ends.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oil and other sauce bottles in the kitchen area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife in the knife storage bin soiled with a dried on piece of cheese. Knife was stored as clean. Ensure that hard to remove food debris like dried cheese is scrubbed/thoroughly cleaned and inspected to be removed before storage as clean. Item was rewashed by employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one instance of slightly overstacked cheese in the pizza preparation area flip top. Cheese was observed to be 48F. EHS had employee place this cheese in the underneath cooler to rapidly cool back down to 45F. All other temperatures in facility observed to be 41F or less. Ensure that items are not overstacked in prep units, as the unit will not be able to adequately provide cold air to these products.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oils and spices not labelled in the prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one non-stacked plastic container with date mark tape residue present on the exterior. Employee removed residue during inspection. Ensure that stickers and other debris are removed during the wash/rinse/sanitize process.

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 slight black residue accumulation on the caulking of the three compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee beverage stored near stored spoons and other utensils in the area next to the oven. Ensure that employee possessions are kept and stored where there is no risk of contaminating food, utensils, or other food service related equipment/articles in the event of a spill.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons were observed present during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked meat product in the walk in need of date marking. Item dated to the previous tuesday. Ensure that proper date marking is applied to all cooked food items that are stored for later use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of wet-nested pans in the dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottles stored haphazardly throughout the kitchen and front areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils in the dish area. CDI by employee pyramid stacking.

4-501.11 Maintain equipment in good repair.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato sauce only reheated to 116 degrees CDI reheated to 165 degrees -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minimal number of drain flies in facility. -0 points-

4-501.11 Maintain equipment in good repair. Observed two torn gasket one at pizza station and one where dough and mozzrella cheese is stored.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cans dented on seams stored in usable stock . CDI moved items to office to return.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors propped open with no fly fans to prevent entry of flies. CDI doors closed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine concentration in dishwasher at time of inspection. 10 day verification required.

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 cream, ricotta cheese, with no date. CDI products dated. 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 rigatoni and tuna salad held greater than 7 days. CDI products discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices at rear of kitchen with no labels. CDI PIC labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket on low boy unit in need of repair. -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sandwhich prep unit cutting board in need of replacement or resurfacing. -0 points

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee use fingers to push pizza on a plate. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers, plastic bowl, and slicer soiled with debris. CDI items cleaned or moved to sink for cleaning.

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 datalini pasta, anchovies, roasted corn, zucchini, boiled egg, sausage, pizza sauce, feta, butter, and goat cheese not dated. CDI items dated. Observed container of sausage held over 7 days. CDI items discarded.Observed facility use deli meat from BJ's deli counter for facility. Instructed facility when shipment is low buy packaged mortadella to ensure food has not been in use for over 7 days. The date meats from the deli provided is only the day meat was sliced. CDI meat discarded.

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 handles stored in flour and cups without handles stored in food containers. CDI items moved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for chlorine dish machine. CDI test strips provided from next door. Repeat.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees that had some knowledge of the health policy. PIC shall ensure all employees are aware of the health policy and what they should report on daily basis. CDI Health policy left on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed emplolyee food stored in top reach in and unit. CDI items relocated.

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 that handle soiled and clean dishes without handwashing. cdi hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spinach in an improper ice bath. I ce shall be added to fully surround products that are cold held. CDI item placed in walk in for cooling.

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 sauce, sausage, mozzerella, diced tomatoes, anchovies, cooked zuchini, and proscuito. CDI items dated. Facility has mortadella, sopressatta, cappicola, proscuitto, salami that they want to hold over 7 days. Verification required for food invoives of deli meat. 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 anchovies, pepperoni, chicken stock that was out of date, and sausage that was not dated when food was prepared. CDI items discarded. Observed sausage that was not dated when food prepared. CDI date changed.

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 pizza sauces and pasta that was cooling in walk in and reach in unit covered. CDI uncovered items and actively stirring sauces to bring down temperature.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometers in facility that has a dimple at the sad unable to accurately check temperature of chicken filet. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket that was stored on the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms used for slicing that was not washed before slicing.

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 salad spinner that was cracked at the bottom.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for dish machine. Verification required.