AQUA E VINO

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knives stored between the prep cooler and prep table, with the blade hanging beneath the top of the table surface. -CDI- PIC removed knives and properly re-located them to store them in a cleaned and sanitized location.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning high temperature dish thermometer. Obtain functioning high-temperature dish thermometer to measure sanitizing temperature of dish machine. -10 day verification visit required-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy garlic in outside WIC during inspection. CDI - Employee voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw fish being stored behind cooked octopus in under grill unit during inspection. Observed raw shrimp being stored behind cooked vegetables in pasta prep. Observed unwashed vegetables being stored above RTE foods in outside WIC. CDI - PIC reordered storage. Repeat. 1.5 pts. For more information on food storage order 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. Observed cooked polenta and mashed potatoes cooling since 1/28/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Both items voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes and cooked polenta cooling in top portion of entree prep, stored above the air curtain. Both items had missed cooling window. CDI - PIC voluntarily discarded. REHS suggested alternative cooling methods. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to bodily fluid clean up events during inspection. CDI - EHS provided. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near back door blocked by prep cart various times throughout inspection. CDI - PIC moved cart to appropriate location. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef tartare and raw cured egg yolks being stored above RTE foods in Garde Manger prep during inspection. CDI - Items moved to bottom of unit. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods being stored above customer foods in meat WIC during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer food and beverages. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two bowls being stacked wet nested on clean storage shelf. CDI: Bowls were separated to allow for air dry.

4-501.11 Maintain equipment in good repair. Observed a gasket detached from bottom of door of prep cooler in dessert prep area. Repair or replace gasket. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cardboard box used for holding soiled pans blocking hand sink next to grill. CDI: PIC removed box. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed plastic containers of chicken stock uncovered and plastic containers of Parmesan fondue uncovered cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed items in ice baths in walk in cooler to rapidly cool. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and outer opening protected only by mesh curtains which leave gaps open between kitchen and outside. Keep door closed. REPEAT. Points not escalated due to multiple violations on previous report.

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 scoops being held in containers of flour and other seasonings on prep shelf in which handle was resting in food. Ensure handles for in use utensils are stored above food item.

4-501.11 Maintain equipment in good repair. Observed broken handle on door of prep reach in cooler at end of cook line. Repair handle.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cardboard box used for holding soiled pans blocking hand sink next to grill. CDI: PIC removed box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of milk and a container of cut cantaloupe being held above 41F in RIC. See temp chart. CDI: PIC voluntarily discarded milk and moved cantaloupe to WIC to rapidly cool.

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: 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 . Observed covered containers of porcini sauce and ratatouille cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee moved deep containers of food items to more shallow pans uncovered to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and outer opening protected only by mesh curtains which leave gaps open between kitchen and outside. Keep door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Keep door closed to prevent fly entry.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from drain pipe of hand sink next to kitchen door. Repair leak.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI certification. PIC demonstrated knowledge via answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed depleted hand soap at corner handsink adjacent to stove. CDI - PIC provided hand soap replacement from readily available supply.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed two (2) packages of pork ribs stored above recently delivered unwashed cabbage heads in outdoor WIC. CDI - PIC rotated stored food items to prevent potential cross contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

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 two (2) containers of recently thawed vegetables purée (arugula and spinach mixes) without thaw dates (dated for 11/30 and 11/18). CDI - PIC wrote appropriate thawing dates on TCS food items. REPEAT. 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 one (1) container of gnocchi sauce in prep unit 1 dated for 01/18. CDI - PIC rotated out of date food items to employee family meal to be eaten by employees. All out of date food was disposed of before service. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; fewer items were observed as out of date, and all in service food pans were date marked accordingly. 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 four (4) working containers in kitchen unlabeled (water spray bottle, 3 compartment spice bin). CDI - PIC labeled working containers accordingly.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of braised vegetables in prep top 1 with tongs contacting food. CDI - Tongs were removed without marketing barehand contact; PIC replaced with clean readily available tongs.

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 two (2) bags of clean linens placed on ground at linen shelf next to indoor WIC. Per conversation with PIC, linens were delivered recently. All other linens were properly stored throughout facility.

5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) female restroom adjacent to indoor WIC with no covered waste receptacle. Provide covered waste bins in all female and gender neutral restrooms.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed heirloom tomatoes stored above cut potatoes in water and one two (2) unwashed whole watermelons stored directly on racks above tomato and peach jams in WIC. EHS provided WIC storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) labeled open container of micro arugula and one (1) container of milk in bakery prep top and bakery RIC, respectively, without date marks. CDI - PIC wrote date marks on the undated TCS food items. 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 one (1) container of housemade tomato juice and one (1) bin of previously canned tomato paste in WIC with date marks of 08/26 and 08/30, respectively. CDI - PIC voluntarily disposed of out of date food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 PIC engaged in food prep (taste testing marinara sauces, transporting trays of food to prep tables, etc.) with no effective hair restraints.

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. Observed one spoon stored in 94F water on cook line. CDI - Cook removed spoon to dry bowl.

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 minor rust accumulation on multiple non food contact surfaces, including WIC shelving, grill cart, and canned food shelving. Replace or resurface corroded or rusted shelving.

5-501.111 Keep storage areas and bins for waste in good repair. Observed out door cardboard dumpster missing side doors and with damaged lids, and primary dumpster with broken right lid. Contact waste management company and/or landlord to repair/replace damaged or missing dumpster components.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - Observed ricotta cheese received from delivery at 48 degrees F and mozzarella at 51 degrees F. CDI, Foods not accepted by supplier. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed dates of last sale or when shellstock was finished not recorded on shellstock tags. CDI by instruction. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon on specials menu according to PIC which may be served cooked to order / undercooked. CDI, letter of guaranteed received by Inland

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 2 containers of water not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left open.

4-501.11 Maintain equipment in good repair. Observed gasket split on door of walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed carpaccio stored over RTE foods in flip top prep refrigerator. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed vegetable and chicken stock hot held below 135 degrees F. CDI, stocks reheated to greater than 165 degrees F. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed carpaccio and lamb Angello dish cooked to order according to PIC but not asterisked or otherwise identified on menu for consumer advisory. Vr required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser spray bottle stored over prep sink and butane fuel stored over food prep area. CDI, chemicals relocated for proper storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open during inspection.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no testing device for high temperature dish machine. Operators placed order for DishThermometer during inspection. Vr needed to ensure facility has testing device.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 1 food employee not vigorously rub hands for required time. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw quail egg located above RTE foods in prep cooler.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed unsalted butter held at room temperature at prep table and labeled with time marked but no written procedure. Improvement identifying time but still no written procedure on-site. Points not escalated today. CDI, procedure handout provided and completed 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 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 stock cooling at 57 degrees F at 1:27pm. At 2:14 stock was at 53 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, stock relocated to shallow uncovered containers in walk in cooler.

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 marinara sauce, raw fish, cooked tomatoes, ricotta cheese, and octopus holding above 41F in walk in cooler (see temperature chart). Ambient temperature of WIC initially read 48F. EHS observed WIC ambient temperature drop to 42F in 30 minutes with the door kept closed. PIC moved TCS foods (cheeses, proteins, creams) to other refrigeration units and discarded cooked vegetables and marinara sauce. - VR - Verification required within 3 days to ensure unit is properly functioning.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unsalted butter being held on time without a label indicating the time the food should be discarded. No written procedures available in facility. EHS emailed TPHC form to PIC. PIC labeled unsalted butter with time it should be discarded. - VR - Verification required within 10 days to ensure TPHC procedures are in place and being properly followed.

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed condensation leak from vent above food prep table. Food must be protected from leak. EHS recommends installing shield above table.

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. - C - REPEAT - Observed cracked floor tiles under 3 compartment sink. Observed peeling paint on wall near hand sink closest to entry door to kitchen. Observed damaged ceiling tiles in kitchen area. Requires repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS educated PIC on the requirements under the 2017 food code and provided sample written procedures and educational poster. REPEAT -0.5 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for holding unsalted butter on TPHC. CDI - EHS filled out updated TPHC form during inspection and provided it to PIC. TPHC procedures should be kept available upon request. -0 points

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. -C Observed cracked floor tiles under 3-com sink. Observed peeling paint on wall near hand sink closest to entry door to kitchen. REPEAT -1 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed in-use 3-compartment sink with quat sanitizer bay below 200 ppm. CDI- PIC emptied bay and refilled with a quat concentration of 300-400 ppm. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of cream and butter hot holding in warmer unit at 134F. Per food employee, the food items was prepared today and should be holding above 135F. The sauce was removed and rapidly reheated to 173F within 20 mins.

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. Observed a spoon stored in 75F water on cook line.

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 peeling wall near kitchen prep handwashing sink. Observed damaged coving in waiter station area. Repair damaged wall and coving. 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 accumulation of dust of vents above oven in dessert area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee removing skin from tomatoes with his barehands. EHS asked chef what is the next step for this product and he stated it will be placed in the walk-in cooler for use at a later time. EHS educated chef on no barehand contact with ready-to-eat foods (including the tomatoes) requirement and exemption. EHS gave PIC the option to discard or immediately cook the tomatoes. PIC elected to cook the tomatoes to at least 165F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cook line handwashing sink with a water pitcher stored in it. CDI-Pitcher removed. Handwashing sinks shall only be used to wash hands. There are two handwashing sinks less than 15 feet apart.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use manual chlorine dish machine with a chlorine concentration of 0 ppm after cycle. The sanitizer container was 1/3 full. CDI-PIC and food employee were able to clear line and prime machine to show a measured concentration of 100 ppm. EHS recommended routinely checking the concentration with facility test strips. All dishes observed washed were rewashed. REPEAT, but different code violation section. Ice machine observed clean to sight. Points reduced due to immediate correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tall reach-in cooler on cook line cold holding TCS foods (cooked turnups, blanched green beans, veal ragu, veggie stock, tajarin pasta, pennette pasta, paccheri pasta, maiale pasta) after 41F. Per PIC, all food items were stored in unit since yesterday (07/20). PIC stated the pastas are made in-house, heat treated, cooled and stored. Ambient temperature of reach-in cooler was 45F. PIC stated he will call service to have repaired. Verification visit no later than 07/29 to check status of repair. No temperature logs were produced for pastas. PIC showed EHS online receipt of new reach-in cooler scheduled for deliver between 07/26-07/29.

4-501.11 Maintain equipment in good repair. Observed tall reach-in cooler near stove not properly cold holding TCS foods at 41F or less. Repair or replace unit. See violation #20.

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 peeling wall near kitchen prep handwashing sink. Observed damaged coving in waiter station area. Repair damaged wall and coving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above some cooked foods in the flip top cooler. CDI-The beef was moved to the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup to the inside of the bar ice machine. Have 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 Observed mashed potatoes at 43F. The mashed potatoes were from the night before. CDI-The potatoes were 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 mashed potatoes that cooled incorrectly in the reach in cooler. CDI-The mashed potatoes were discarded.

4-501.11 Maintain equipment in good repair. Observed missing door handle to the dessert reach in cooler. Employee explained that they have a work order in for the repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pot stored in the hand sink. CDI-The pot was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front bar room hand sink. CDI-Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of the walk in cooler holding at 41F or below. Some items in the cooler were holding above 41F. Spoke to the owner about the unit and he explained that the humidity and the fans were effecting the temperature of the unit. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING PROPERLY AT 41F OR BELOW.

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 repair work needed to the wall next to the hand wash sink. Have repaired.

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 missing date labels on several food items in the tall reach in cooler and both the salad and saute flip top coolers. CDI-All items were back dated. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the sugar and flour bins. CDI-The handles were moved out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the inside of the pastry cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing underneath the prep sink. Have repaired. Observed a stripped hot water faucet at the 4 compartment sink in the bar room. Have repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw veal stored above ready to eat food product in the walk in cooler. CDI-The veal was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the meat slicer. CDI-The slicer was broken down and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product between 42F-43F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW. REPEAT.

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 seafood mix past their time/temperature date marking requirements. CDI-The product was discarded. REPEAT. Observed missing date labels on the risotto, and mozzarella. CDI-Date labels were provided. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner. CDI-A label was provided to the cleaner.

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 veal and tomato sauce cooling on the speed rack below 135F. CDI-The two items were immediately moved to the 3-door RI Cooler to finish the cooling process. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hood vents. Have cleaned.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed the cold water faucet at the hand sink in poor repair. Have repaired.

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 burned out lighting in one of the light fixtures. Have lighting added to the light fixture.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked octopus and cooked artichokes were cold holding at 43 degrees inside of 2 door reach in unit. Mozerella cheese was being at held at room temperature on buffet style set up in dinning area. CDI- PIC placed these items in freezer to cool. 0 points due to first cold hold violation occurring post new mandated state 41 degrees and below rule.

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 chicken stock, and vegetable stock not dated and was said to be made yesterday. CDI- PIC labeled foods during the inspection. REPEAT - 3 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 marinara cooling at ambient air. CDI- PIC placed marinara in ice bath to properly cool. -.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several dry ingredients onsite were stored outside of its original container and not easily distinguishable. - 1 point.

3-306.11 Food Display-Preventing Contamination by Consumers - P A buffet style set up located in the dinning area did not contain necessary sneeze guards to protect foods. PIC shall either discontinue servicing food without sneeze guards or install necessary sneeze guards. If the PIC elects to keep the sneeze guards then he is required to go through plan review for this request to adequately fulfilled. VR will return to check compliance on this issue. - 1 point. 3-307.11 Miscellaneous Sources of Contamination - C Observed hand sinks in bar area and in back prep area adjacent to utensils and food prep without a splash guard in between or at least 12 inches of separation. A splash guard shall be installed unless 12 inches of separation can be provided near both hand sinks. Will check back in on this matter.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensil being stored in stand still water. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace or resurface rusted racks throughout facility and in refrigeration. All equipment is to be in good repair and cleanable. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove buildup located in light shields in back kitchen. Remove dust from ceiling vents. Facility shall be cleaned and maintained. 0 points.

6-202.11 Light Bulbs, Protective Shielding - C Light Bulbs inside of the bar area are uncovered and not shatterproof. Light bulbs over foods in the dinning area were also uncovered and not shatterproof. 6-303.11 Intensity-Lighting - C Replace blown bulb in kitchen prep area. Replace flickering light bulb near the 1 door tall refrigerator. -.5 points. General Comment: Observed bruschetta vacuum packaged onsite. PIC stated that he does the vacuum packaging in house. It was determined that the product that was being vacuum packaged is allowed to be vacuum packaged since it is not a tcs product. EHS came to the conclusion that the products are allowed to be vacuum packaged based on confirmation from the manufacturer. If the food being vacuum packaged ever changes to a tcs food or anything hazardous gets added they should discontinue and contact the Health Department. No action is being taken at this time until the product itself is further verified with the provider.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed 2 water pitchers inside of hand sink in bar area. CDI- Water pitchers were removed. -0 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine was dispensing at 0 ppm when checked. Quat was registering low when checked with PIC strips, quat sanitizer was registering in adequacy when checked with EHS strips. VR Will return in 10 days to check the compliance and adjustment to the dish machine. Advised staff to use 3 comp sink as an alternative until adjustments are made. Recommended getting new quat test strips for adequate testing measures. -1.5 points. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several dishes and utensils stored as cleaned but soiled to touch. CDI- EHS placed utensils in the dish pit for washing. 0 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 Observed cooked ocotocpus and beans stored in the cold hold flip top unit lacking date marks. These items were said to be in refrigeration since saturday. CDI- items were dated during the inspection. -1.5 points.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading outside from the prep kitchen that allowed for spacing in the top portions of the screen door. This can allow entry for insects. Replace or repair door to eliminate the spacing on the top portions. 0 points.

3-304.14 Wiping Cloths, Use Limitation - C Observed employee drying cleaned dishes with a towel/cloth. Dishes are to air dry and not be dried with cloth like material. -.5 points.

6-303.11 Intensity-Lighting - C Facility was cooking with hood system lights off. Ensure that lighting is at least 50ftcd while cooking is in progress. . -.5 points.

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 utensils stored on rolling cart with food contact surfaces facing up. -.5-milk

4-904.13 Preset Tableware - C Preset tableware shall be protected from contamination, taken from service when customer is seated or bring clean tableware to customer when seated. Observed preset tables with utensils, saucers and glasses exposed to cross-contamination. -.5-

4-501.11 Maintain equipment in good repair. Observed out of service espresso machine in the bar. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on artichoke hearts, casatica semi-soft cheese and other TCS foods in the reach in coolers without date marking. CDI - PIC date marked these items and reminded staff to use the date marking system in place. -1.5-

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 softened butter on rolling cart left at roo temperature overnight. No TPHC procedure available today. CDI - PIC sent TPHC procedure via email and reminded to discard after 4 hours. -0-

4-501.11 Maintain equipment in good repair. Observed loose handle on the reach in to the left when facing the cook line. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the carpeting around the h'ordeuvres station. -0-

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 food employee wash hands for less than 10 seconds and did not use soap. CDI - Hands re-washed. -2-

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 roasted potatoes cooling at room temperature at 98F. CDI- PIC used potatoes and reminded to actively cool at 135F. -.5- REPEAT

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under the sink drain in the women's restroom. -1- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by metal pan for the whole inspection to thwe far right of the cook line. CDI - PIC moved pan and reminded employees not to block handsinks. -1-

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 freshly made aoili cooling in prep with lid in place. CDI - PIC vented lid. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of oil on the prep table at the beginning of the inspection. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels and toilet paper stored under sink drain in women's restroom. -.5- REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating ands. -P Observed food employee clean hands and turn off knobs without using a barrier. CDI - Instructed employee on proper hand cleaning. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed six shellstock tags hanging on peg in front of baggie full of marked shellfish tags without the last use date on the tag. CDI - PIC wrote date on tags. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw duck and lamb stored over RTE cream and vegetables. CDI - Storage order reversed. -1.5-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed toilet paper and napkins stored under the drain lines in the restrooms. Separate these from the drain lines. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condenser fan in the middle reach in with dust buildup. Clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the vent by the back door. Clean. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed new employee attempt to fill pot in handsink to the right of the cook line. CDI - PIC instructed employee to use 3-comp snk to fill containers. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory present on the menu without an item with a asterisk (*) designating it as undercooked or raw. CDI - PIC added asterisk to the pork tenderloin during the inspection. Menus are printed daily so add the asterisk to the relevant items on the template. -.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed pure bleach stored on the drain board of the 3-compartment sink. CDI - PIC moved to a lower shelf. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled small reuseable bowls without the name of the spice on the outside. Label these with the common name of the food. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cleaned spoons on drying shelf in rack with eating portion facing up. Invert these to avoid contaminating the food contact surface. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent by the back door. Clean. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 burata cheese and cooked vegetables from Saturday without date marking in the flip top. CDI - Date mark placed on these. -3- REPEAT Observed pate frozen and thawed without thaw date or indication of how may days are left on the date marking. CDI - Thaw date placed on the product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked foods at room temperature cooling at 84F for one hour. CDI - Foods moved to reach in to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled ready-to-eat burata cheese in the flip top without a label and other RTE foods in the flip top and prep unit without label. Label these with the common name of the food. -0-

2-301.14 When to Wash - P Observed PIC handle dirty dishes and not wash hands before returning to prep food. CDI- through verbal correction. 2-301.12 Cleaning Procedure - P Observed PIC turning off water faucet with bare hands. Turn off water with paper towel or other way not to recontaminate hands. **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

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed dirty spoons in hand sink upon entry. Observed knife washed off in hand sink. Hand sink is ONLY for washing hands. Utensils/knives shall go to dishmachine to be W/R/S. CDI through verbal correction. All utensils returned to dishmachine.

3-203.12 Shellstock, Maintaining Identification - PF Observed shellfish tags not stored in chronological order. **Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf CDI through verbal instruction

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed roasted red peppers, milk, beef rogu, shrimp and brie type soft cheese not date marked. CDI-items not cooked today disposed of. **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 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed topette sauce date marked 5/6 at 43F. Shelf life for 43F TCS RTE food is 4 days. CDI disposed of.

7-102.11 Common Name-Working Containers - PF Observed one spray bottle of sanitizer not labeled. CDI-bhottle labeled. **7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

6-202.11 Light Bulbs, Protective Shielding - C Observed cracked pendant light cover in bar. Light bulbs not shielded or shatterproof in bar. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm chlorine sanitizer in the dish machine. Air pocket was purged and sanitizer still is not feeding through tube. CDI - Repair technician en route to fix sanitizer, but VR required no later than 01/24/2016. Discontinue using dish machine until issue resolved. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed canned goods produced in the facility on shelf near 3-comp sink and in reach on cooler that have been heat sealed without a variance for this specialized process. CDI - PIC voluntarily discarded items and stated he will discontinue this processing until a variance application is submitted and approved. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and other items in plastic tubes in prep cooler without labels. Label these with the common name of the item. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on light covers in the hood system. Clean. -.5-

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 for 8 seconds. CDI - Hands were rewashed. -2-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed both restrooms with paper towels and toilet tissue stored under sink effluent line. CDI - Employees relocated items away from sewer lines. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on vent near back entrance to kitchen. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one cracked ceiling tile in bar and one with a hole present in bar and another over kitchen entrance. Repair. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw fish. CDI - PIC rearranged storage order by final cook temp. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed risotto and meat sauce prepared one hour prior to beginning of inspection tightly covered at 81-86F. CDI - Containers were vented. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils in water at 118F. Water refilled. 2nd temperature was 120F. Use one of the approved methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping cutting board dry with wiping cloth used to handle hot pans. Let items air dry after cleaning and sanitizing. -.5-

6-303.11 Intensity-Lighting - C Observed low light over 4-comp sink in bar area. THIS IS A TRANSITIONAL PERMIT CONDITION. ALL NONCOMPLIANT TRANSITIONAL PERMIT CONDITIONS NEED TO BE COMPLIANT NO LATER THAN 09/16/2015. PERMIT WILL NOT BE EXTENDED OR RENEWED. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees had not been notified of reportable symptoms and illnesses. CDI by discussion with PIC and employees. Gave copy of employee health policy to PIC to share with other employees. Verification required to ensure all employees have been properly informed of policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in prep unit and 3 door refrigeration unit holding at 45-47F. Observed prep unit reading 51F upon arrival but decreased to 41F before leaving. Observed large 3 door refrigerator holding at 50F upon arrival and decreasing to 40F before leaving. Monintor refrigerators to ensure foods are being maintained at proper temperatures.

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 Foods maintained at 42-45F may be kept for a maximum of 4 days. Foods holding 41F or below may be held for up to 7 days. Ensure that foods are being held for appropriate period of time based on temperatures. Observed several items in refrigerators with 7 day shelf life but holding at 42-45F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lamb on menu that is cooked to order. Menu does not contain consumer advisory. Menu changes frequently. All raw or undercooked items must have consumer advisory. Verification required.

4-501.11 Maintain equipment in good repair. Replace rusted shelves under prep table in kitchen (transitional item). Provide splash guard between 3 compartment sink and food preparation sink. (transitional item) Provide caulking for space between wall and back splashes of hand sinks in bathrooms (transitional item).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test strips wet to point that they are unusable. Obtain new strips. Verification required.

6-303.11 Provide at least 20 ft candles of lighting above 4 compartment utensil sink at bar (transitional item).