PASTA & PROVISIONS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) portioned bags of mozzarella in counter display cooler used to hold TPHC salads above 41F. Observed right side prep unit at ambient temperature of approximately 52F (no TCS food stored within at time of observation.) Observed left side prep unit ambient temperature at 58F, with all TCS foods (approximately nine (9) portions of sliced meats, sliced mozzarella, cooked shrimp, etc.) at between 48F and 52F. Per conversation with PIC, doors of units had been open during breakdown of units (removal of TPHC products.) PIC voluntarily disposed of mozzarella portions and rotated all TCS foods in right prep unit to WIC to cool correctively. A verification of cold holding equipment will occur no later than 7/16. Note: EHS observed portioned mozzarella cheese in grab n go cooler actively cooling from prep and cooler with an ambient temperature of 38F. EHS will assess cooler for its ability to cool and cold hold TCS food upon verification visit. 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 .

3-501.19(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 approximately seven (7) bags of portioned in house grated cheese blend (Asiago, Parmesan, and Romano) at counter top with no labeling. Per observation of the cheese original packaging, portions are to be held under refrigeration. Per conversation with PIC, cheeses are portioned daily and voluntarily disposed of prior to the end of each shift. CDI - EHS and PIC reviewed TPHC procedures held in house; procedures were amended to include bagged portions of cheese to be held at either room temperature for 4 hours or less or at 70F or less for up to 6 hours, starting from their removal from the WIC.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed one (1) employee engaged in warewashing manually drying dishes via clean towel. CDI - PIC and EHS reviewed drying procedures; utilize air drying for recently washed and sanitized equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of unopened pasteurized egg mix cartons stored beneath sealed packages of bacon and guanciale. CDI - EHS and PIC reviewed storage conditions requirements for pasteurized egg mix (treated as an RTE product, separate from raw shell eggs and other raw animal foods.) PIC rotated boxed pasteurized egg mix to RTE food shelving. 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 several (approximately eight (8)) packages of mozzarella in grab n go cooler at temperatures between 44F and 45F. Per conversation between food employees and PIC, mozzarella was moved from WIC to sales cooler less than 1 hour prior. Observed one (1) container of cooked shrimp in right prep unit at 44F. Observed one (1) bin of caprese salad in left prep unit at 45F. Per observation, all units were observed with ambient temperatures of 41F and below. CDI - PIC rotated mozzarella cheese containers to WIC for corrective cooling. Shrimp and caprese salad were voluntarily disposed of by PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one tray at grill shelf with four (4) working containers (oil squeeze bottle, three spice containers) with no labeling. CDI - PIC and EHS reviewed labeling options; station label was affixed to grill shelf.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of RTE food stored underneath approximately five (5) box of unwashed produce (tomatoes, peppers, etc.) in the WIC. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed proper utilization of 4 hour and 6 hour TPHC at prep units and for sale display case, respectively. However, retained written procedures for TPHC only detailed 4 hour procedures. CDI - PIC updated TPHC procedures to include items to be held for 6 hours in display case, as well as labeling methods and locations. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 two (2) portions of TCS food prepared on day of inspection (grilled peppers and grilled vegetables) in menu display case actively cooling. CDI - PIC rotated vegetables to walk in freezer to complete cooling. EHS provided cooling charts for ambient and heat treated TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately four (4) pallets of food in walk in freezer stored in boxes on floor. Store 6 inches above floor. CDI - Food was elevated prior to end of inspection. REPEAT. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) dented can of tomatoes held with non distressed canned goods. CDI - PIC pulled distressed can for disposal.

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 three (3) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a filter of beer pump line located directly above the clean dish rack with heavy dust accumulation. Increase cleaning frequency or replace filter.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink next to three comp sink. CDI PIC replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine, which was for sanitizing and replaced with chemical sanitizing, testing at less than 50 ppm chlorine sanitizer. CDI PIC will have repair person come to adjust dish machine, will submerge washed items in three comp sink quat (testing at 150 ppm). For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in prep top with no date mark, made day/s prior. CDI PIC took date from larger container they came from and date marked all items. PIC was under understanding that because items are on TPHC no date marking is needed. Items, if prepared the day before or more, must bare the date of preparation. No escalation in points. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta repackaged from a larger commercial package, with date marks exceeding 7 days. CDI PIC discarded all items past 7 days, and re date marked items prepared two days ago. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 TCS items on prep line held on TPHC with no time stamp. PIC time stamped items. Observed focaccia with cooked vegetables on top and with heavy cheese on top with start time of 10 am. Items are baked at another location (approximately 10 minutes away), Items are baked, allowed to momentarily cool, placed in a container and taken to this location, approximately a 45 min process. There were no temperatures taken. Time should have been marked start time when the item is removed from the oven. VR. PIC will take temperatures of focaccia (two items with TCS items) over next week to observed what temperature items are being received. EHS will return during receiving of focaccia and observed process of receiving and temperatures. Modification may be made at that time for TPHC procedures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many food items in WIC stored in boxes on floor. Store 6 inches above floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact being stored in flip top units.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine based dish machine. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in right grab n go draw on top two shelves, holding above 41F as well as ambient, for an undetermined amount of time. CDI PIC voluntarily discarded, will call a repairman, and will store non TCS items on top two shelves. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in prep top with no date mark, made day/s prior. CDI PIC took date from larger container they came from and date marked all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fresh mozzarella and ricotta repackaged from a larger commercial package, with date marks exceeding 7 days. CDI PIC discarded all items past 7 days, and re date marked items prepared two days ago. 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 .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed fly flying in prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee with gloves working with RTE foods wiping hands off on cloth and on apron before returning to work with RTE items. EHS educated PIC on proper when to wash methods related to the incident. CDI- PIC had employee remove gloves and properly wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of cut romaine lettuce stored underneath a box of unwashed tomatoes in the WIC. CDI- PIC corrected storage order. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact being stored in flip top units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked in the clean dish rack with dust accumulation. CDI- Pans were removed and put into the dish room to properly wash, rinse, and sanitize. *REPEAT* no escalation of points due to noticeable improvement

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a filter located directly above the clean dish rack with heavy dust debris accumulation. Increase cleaning frequency or replace filter. *REPEAT*

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a large bus tub full of cut romaine lettuce stored underneath a box of unwashed tomatoes in the WIC. CDI: PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a metal pan of cooked chicken breast hot holding below 165 degrees F. PIC stated that it was reheated 20 minutes prior to the inspection. CDI: PIC reheated the chicken on the flattop and was temping above 165 degrees F. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle of multi-surface sanitizer in the bathroom used for cleaning. CDI: PIC labeled bottle of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked in the clean dish rack with visible lint. CDI: Pans were removed and put into the dish room to properly wash, rinse, and sanitize.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a filter located directly above the clean dish rack that had egregious buildup. Increase cleaning frequency or replace filter.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed numerous dented cans in circulation with regular stock . CDI PIC moved to area for return.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed Alfredo sauce reheated for hot holding at 122 degrees F. CDI Reheated product to 182 degrees and placed back in hot holding.

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 build up of dust on shelving over three compartment sink.

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 black build up at caulk line of three compartment sink

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items in steam well at less than 135 degrees. CDI discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 prep tops and salads on tphc not labeled with discard time. CDI pic labeled on white board discard times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs foods in walk in cooler at greater than 41 degrees such as Alfredo sauce , sliced turkey, boiled eggs . CDI moved to alternate refrigeration. - 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 .

3-501.15 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 salads cooling in front reach in cooler cooling at insufficient rate to meet cooling parameters. CDI move to alternate refrigeration and proper cooling achieved. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing under running water measuring 72 degrees. CDI moved to refrigeration to thaw.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit 2 at greater than 41 degrees. Salad unit has been repaired which has been repetitive problem. CDI TPHC is already in place for summer months PIC transferred prep unit 2 to tphc . Points taken back to half credit since salad unit had been previous problem. 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 .

4-204.115 Ware washing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed facility does not have thermometer for measuring high temp. Dish machine. 10 day verification required.

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 Caesar salads and kale salads in front display unit at greater than 41 degrees . CDI discarded Advised PIC that multiple repeats of salad temperatures observed next step if problem can’t be corrected is risk control plan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed shrimp cooked , cooled and frozen bear date of freezing but not date of thawing before use so that proper date marking can be assessed. CDI PIC dated thaw date and packages of shrimp bearing the same date were observed in freezer.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed focaccia with cheese and tomatoes not labeled with discard time . CDI PIC knew delivery time and labeled products for discard at 4 hour window.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed deli counter personnel in need of hair restraints and beard guards.

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 facility has high temp dish machine and does not have thermometer to measure sanitizer temperatures.

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 numerous tcs items in both prep units and retail case at greater than 41 degrees. CDI placed items on tphc as facility has done before.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed bolognese and Alfredo sauce not reheated to 165 before being placed into hot holding. Asked employee what temperature products were reheated to and he replied 155.0 degrees F. Products in hot holding observed to be 138 and 139 degrees F. CDI products reheated to 165 degrees F.

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 Caesar salad , kale salad and Greek salad in front display at greater than 41 degrees and were prepared last night. CDI discarded and PIC stated he would display one salad and keep them in the walk in cooler .

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 facility does not have thermometer to measure dish machine temperature .

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 facility does not have written vomiting and diarrhea plan. CDI provided information on vomiting and diarrhea plan.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on prep unit 2.

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 build up of dust and debris on rack between prep units and rack where clean dishes are stored.

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 facility does not have written vomiting and diarrhea plan. CDI provided information on required vomiting and diarrhea plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made garlic oil held at room temperature for approximately 30 days. CDI discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed numerous containers of feta cheese held for greater than 7 days. Observed garlic oil made in house held for greater than 7 days . CDI products discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed fresh mozzarella for caprese salad opened for greater than 24 hours and not date labeled. CDI date mark was on the caprese salad made with opened mozzarella cheese so date was added to mozzarella container.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee cooking large chicken breasts. Employee said breasts were finished cooking but EHS found some of the larger ones measuring as low as 154F. CDI - breasts returned to oven and cooked fully until all were 167F and above.

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 PIC had begun using TPHC to hold TCS foods located in the right line prep cooler because the cooler has had difficulty maintaining temperature. PIC had food items logged on a white board as to start and end times, was using a 4 hour discard procedure, and had ensured that items were starting the process at 41F or below; however, no written procedure had been prepared in advance. CDI - written procedure prepared and placed into filing folder on the wall during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed most food items holding cold at or below 41F but a few, such as hard boiled eggs and cut lettuce measured above 41F - see temp chart. Discussed issues with PIC and made some suggestions as to portioning times and cooling of TCS products starting at ambient temperatures. Corrective action today for hard boiled eggs measuring 54F at 10:44 was to place them back into the walk in cooler where they cooled to 41F by 11:15. VR - verification required. Will return to verify that procedures have improved.

4-501.11 Maintain equipment in good repair. Observed some rusty shelving in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, tomatoes, and chicken breast in flip top cooler holding at temperatures between 46F and 53F. PIC stated items were placed in flip top cooler prior to lunch service which runs from 11AM-3PM. All other items in flip top cooler were 41F and below. CDI - Items were placed on TPHC and a discussion was had with PIC about placing items in flip top cooler on TPHC for lunch service. A TPHC template and TPHC guidelines were e-mailed to PIC. -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 metal containers of cooling chicken breast in walk in cooler and in reach in cooler. Containers were tightly covered with plastic wrap and had condensation build up. CDI - Metal pans were unwrapped to allow for steam to escape and cold air to circulate in and around product. -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above plastic containers of pickles and house made dressing. CDI - PIC corrected storage order. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced roast beef in flip top cooler holding at temperatures between 47F and 48F. Cool sliced meats to 41F or less before placing in flip top cooler. CDI - PIC moved turkey and roast beef to walk in cooler to cool to 41F or less. -REPEAT- -3 points-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed container of Vitamin D supplements stored on shelving with customer food. Recommend designating an area for the storage of employee possessions. CDI - PIC moved supplements to storage area away from equipment, utensils, and food. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee stored on shelving above food in walk in cooler. Store employee food in a manner that will not contaminate equipment, utensils, or food. CDI - Employee coffee was discarded. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of shrimp, diced chicken, and provolone cheese that were stored above 41 F in prep cooler. Shrimp and diced chicken were cooked and cooled yesterday according to management. They were placed in prep cooler this morning. Provolone cheese was stacked above line of container. CDI- Items were placed in walk-in cooler to cool. Provolone cheese was consolidated and placed in walk-in cooler. Guidance was given to not stack above line of container.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of seasoning not labeled, stored near prep cooler. CDI- container was labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees performing food prep without wearing hair restraints. CDI- Employees put on hair restraints.

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 periodic disruptions in hot water availability. 10 day verification required.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water not reaching 100 degrees at time due to capacity issues . 10 day verification required. Observed when dish washer is running hand wash and three compartment sink hot water temperature drops below required temperatures

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 sausage frozen not labeled with thaw date . CDI advised on proper labeling when freezing.

5-103.11 Capacity-Quantity and Availability - PF Observed hot water not meeting peak demand for handwashing and dishwashing. Observed when dish washer is running hand wash and three compartment sink hot water temperature drops below required temperatures.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal drink stored above prep sink in kitchen and another drink stored on shelf inside walk-in cooler with customer food. CDI: drinks were discarded

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed meatballs inside walk-in cooler at 45F and alfredo sauce at 47F that has cooled from last night. CDI: due to temperature abuse these items were voluntarily discarded.

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 container of ceasar dressing dated 9/4/19 that was expired by 1 day. CDI: discarded. Facility is continuing to follow-up risk control plan with much improvement. Violation should be eliminated by next inspection to avoid intent to suspend action on permit.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed meatballs and alfredo sauce in large portions and covered during cooling process. Observed containers of romaine lettuce stacked and tightly wrapped in plastic while cooling inside bottom of salad prep cooler. CDI: moved to sheet trays and placed on cooling rack inside walk-in cooler. Observed bacon jam inside prep cooler cooling with lids on. CDI: lids removed and jam placed inside walk-in freezer for rapid chill.

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 container of marinara sauce dated 5/30/19 that had expired 7 day window. CDI: discarded voluntarily. Facility has shown much improvement in this area. Continue to follow risk control plan/ SOP for date marking.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced chicken, diced sausage, kale, and shredded lettuce that had been cut and placed directly in top part of prep coolers. CDI: discussed proper cooling methods with PIC; products were moved to sheet trays and stored inside walk-in cooler. Products dropped down to close to 41F within 30 minutes.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil squeeze bottles without labels. Continue to work on effective way to label containers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at the 3-comp sink < 200ppm. Facility is using tablets and it was determined that not enough tablets were added when making up sanitizer this morning. CDI: more tablets were added and sanitizer corrected to 200ppm.

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 2 large stock pots of chicken stock at 60F inside walk-in cooler that cooled from last night. Chicken stock did not meet the proper temperature/time parameters. CDI: chicken stock was voluntarily discarded.

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 container of pomodora and marinara sauce dated 1/30/19 inside the walk-in cooler that had expired 7 days. CDI: discarded. Observed a container of beef stock without a date. Unknown as to when it was made. CDI: discarded. Observed grilled chicken that was made yesterday stored inside walk-in cooler without a date. CDI: correct date was palced on container. Follow-up by 2/15/19

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken stock that had cooled overnight in large quantities. Observed diced chicken that was prepared and placed inside top of sandwich prep cooler for cooling. CDI: chicken removed and placed inside walk-in cooler. Stock was discarded.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label oil and water squeeze bottles and spice containers.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed Alfredo sauce, a stock pot of beef stock, and 4 containers of diced chicken made yesterday inside walk-in cooler without a date label. CDI: by properly dating by PIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed containers of garlic butter made on 10/3, 2 containers of pomodoro sauce dated 10/3, and 2 containers of marinara sauce dated 10/1 with all expired 7 day dates. CDI: all items were properly discarded.

Repeat: 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. No written procedures or times were provided for foccacia breads with various TCS toppings(tomatoes, gorgonzola cheese) held on TPHC. CDI: written procedures reviewed and e-mailed to PIC.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces and under cutting board at dish sink.

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 2 pans of roasted chicken that were made yesterday that were not dated in walk-in cooler. CDI: dated properly.

General Comment: 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. No written procedures were provided for breads with various TCS toppings held on TPHC. CDI: written procedures reviewed and sent to PIC.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Multi purpose cleaner observed mislabeled as sanitizer in spray bottle. CDI: bottle properly labeled.

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. Shredded lettuce observed just prepared and stored in top of prep unit to cool. Product at 52 deg F. CDI: moved out of cooler and stored in walk-in to properly cool; discussed proper cooling methods with operator.

General Comment: 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed prepackaged grab and go bakery products brought from off site being sold at front counter without proper labeling requirements. CDI: products will be discontinued until proper labeling can be provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of packaged food items observed stored on floor at market area.

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 marinara date marked for 11/28. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled paper towel in handsink. CDI by removal of paper towel.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and water bottles with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area. CDI by separating the containers for proper air drying. Improvement noted.

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 debris build up on floor of walk in cooler/freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open and uncovered drink stored in walk in cooler. CDI by voluntary disposal.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed Sticker residue on containers stored as clean. CDI by removal for recleaning.

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 sausage with no date marking label. CDI by date marking with correct date.

8-103.11 Documentation of Proposed Variance and Justification - PF Observed no documentation for variance. Challenge study has been completed and is awaiting paper work from the state.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil with no labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in the dish area.

4-501.11 Maintain equipment in good repair. Observed damage gasket on walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips in facility. VR 7/6/17

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

Observed roast beeff in walk in refrigerator, PIC stated that beef is cooked to 135 then cooled, held and used for philly and reheatd to over 165 and served immedialty. CDI - PIC agreed to fully cook roast beef according to 3-401.11. Observed cornedbeef at 70 degrees brine at 80, PIC stated this is a new recepie for an item not on the menu. Facility must supply information to Health Department prior to starting a non continous coooking process. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed butter at 54 degrees on flip top. CDI - closed and returned to temperature. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed mortadella with no date mark 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 varience from the state stating that the sauses were approved as low acid. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf

Observed thick probe metal stem digital thermomter. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed sanitizer in wiping cloth bucket at 50 ppm quatt. Observed soiled dry cloth on cutting board at flip top. 3-304.14(B) Hold in-use wiping cloths in 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 knife stored between cutting board and flip top. 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee drinks that had been opened and partially consumed on shelves of prep cooler. Repeat violation.

3-201.11 Use food from approved sources only.-P : Found whole apple pie from Chef Duane offered for sale through customer self service with no labeling. Pie pulled from sales counter.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Found roast beef uncovered in walk-in cooler. CDI- covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found meatballs holding in hot well at 131 F after one hour. CDI- reheated to 200 F on stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found tomatoes in fliptop 50 F. Leafy greens in reach in portion 53 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found whole roast beef from 10/8 not dated in walk-in. Found portion of same roast dated 10/10 in walk-in. CDI- dated to 10/8 both.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed containers, boxes, cartons containing food on the floor of walk-in cooler and freezer. Provide adequate storage space above 6 " floor for all food storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Found opened employee drinks on prep cooler shelves over retail food. CDI- drinks removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found roast beef cooked previous day unlabeled. Allowed to label. Found portioned canellini bean salad dated with current day but portioned previous day. Corrected by hand on label.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bag of flour unlabeled. Corrected.

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 opened bag of mozzarella cheese dated 1/27. Today is day 13. CDI - voluntarily discarded. Discussed cheeses with PIC, with examples of those exempt and not exempt from the date marking requirement. Emailed exempt cheese list to him as well.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of liquid. CDI - voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying a large metal bowl. CDI - PIC corrected her. Bowl was rewashed, rinsed, sanitized and set aside to air dry.