ANTICO ITALIAN RESTAURANT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored on top of a prep cooler.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed peppers inside of a container of raw sausage in the prep cooler. Observed an open package of raw chicken stored above ready-to-eat items in the reach-in freezer. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50 degree chicken breast in the prep cooler due to being stacked too high. CDI - Items above temperature were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Owner labeled during inspection.

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 large bin of flour without a label.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed one bag of onions stored on top of a chemical bucket. CDI - Items was removed.

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

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

4-501.11 Maintain equipment in good repair. Observed one low cooler that is not working.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and a missing drain plug.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in kitchen with a water temperature of 61F. CDI - PIC corrected issue with sink and water temperature was measured at 109F. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce and meatballs hot holding at 130F in steamwell. CDI - Both items were reheated to 188F on stove top and returned to hot holding. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee use their bare hands to turn off the faucet after washing their hands. CDI - EHS intervened and provided eduction on proper handwashing process. Employee rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher at 0ppm chlorine at the time of the inspection. Sanitizer bucket was observed to be empty. CDI - PIC replaced empty sanitizer bucket and after priming the dishwasher was at 150ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 large metal strainers, a large spider strainer, and a large whisk to be stored as clean above the 3 compartment sink with visible food debris on their food contact surfaces. CDI - PIC placed at dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw salmon and raw shrimp stored in the refrigerated drawers at temperatures of 45-47F. Items were observed stored at the front of the refrigerated drawer and the drawer was observed opened frequently throughout the inspection. - Observed an insert container of breaded raw chicken breast in the cookline opentop refrigerator at temperatures of 48-52F. PIC stated that they had just breaded the chicken breasts and then they were placed immediately into the opentop on the line to be used for the night. Employees did not inform the EHS of anything that was in the cooling process upon initial questioning. CDi - PIC moved the raw breaded chicken breast to the RIF to rapidly cool, where it was observed at 41F 25 mins later. Raw shrimp and raw salmon were placed into ice baths and moved to the WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a dark blue liquid hanging on a rolling cart by the WIC that was not labeled as to its contents. - Observed a chemical spray bottle containing a pink liquid stored at the wait station area that was not labeled as to its contents. CDI - PIC labeled bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clean metal and plastic insert containers stored on the shelf adjacent the 3 compartment sink that were wet nested.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Frozen raw chicken stored above Frozen Raw Ground Beef in standing 2 door RIF. *CDI - PIC had food employee correct storage order. 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 - Cooked Pasta held outside of temperature control on prep table across from stove. EHS observed metal containers changing out frequently every 15-30 minutes. PIC stated all pasta on prep table past 9PM is discarded. *CDI - EHS provided PIC with printed copy of TPHC procedures. PIC filled out procedures and posted time on table in front of containers of pasta. EHS observed pasta removed from WIC at 41F or below. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*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 - Pasta Sauce cooling in deep plastic lidded containers in WIC with little change in temperature. *CDI - PIC had food employee fill up larger containers with Ice and water and submerged containers of pasta sauce into ice baths with frequent stirring to speed up cooling rate. 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 .

*RPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Torn Gasket on left door of 3 Door Lowboy RIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: Sent to be W/R/S.

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 meat sauce reheating at a rate too slow to meet cooling parameters. CDI: Education provided and PIC moved product from steam well to stove for rapid reheating (183F).

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 spaghetti noodles in walk-in cooler cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for details. CDI: PIC moved product into ice bath (45F in 10 minutes).

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 spaghetti pasta cooling in covered plastic insert pans in walk-in cooler. PIC moved product to reach-in freezer for cooling but little temperature change over 30-40 minute window. PIC then moved product into ice baths for rapid cooling. CDI: Product cooled in ice baths (45F in 10 minutes). Observed blanched broccoli roasted tomatoes cooling in pasta make table. CDI: PIC moved product to reach-in freezer for rapid cooling.

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 bottle of cooking oil with no label. CDI: Labeled.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 3-door reach-in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no procedure for educating employees on when to report symptoms or illnesses. CDI- EHS will provide copy of written agreement for employees to sign and keep on file. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. At the beginning of inspection two towels were observed inside of the hand sink. CDI- PIC removed towels from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari being stored above RTE foods in the make table. CDI- PIC moved food to a location in compliance with storage order. 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 food prepared yesterday held over night in make table that was not labeled with date of preparation or discard. CDI-PIC added labels to food being held over night. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals being stored above prep table. CDI-PIC moved items to new area away from prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 wrapped metal containers of cooked chicken cooling in reach in cooler and covered/stacked metal containers of cooked pasta cooling in walk in cooler. CDI - Wrappings were removed from cooked chicken to allow cold air to circulate in and around food. Pasta was placed in ice bath to rapidly cool to 41F or less. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: http://meck.co/FoodSafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottles stored in the low reach in with customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be washed. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 several batches of noodles cooling while in covered. CDI- Wrap removed and noodles placed in the freezer for quick cooling. 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 .

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 flour bin in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a few employee water bottles stored on prep surfaces and shelving above prep surfaces during inspection. CDI- drinks moved, EHS discussed drink storage in kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in dish machine testing around 10ppm chlorine, EHS found that bottle of sanitizer hooked to machine was almost empty, likely causing the lower concentrations. CDI- bottle swapped, machine primed and running at 50-100ppm chlorine after correction.

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 pasta, marinara and spinach unmarked during inspection. PIC stated products were from this morning or yesterday, may last into tomorrow service. CDI- products marked, EHS discussed date marking with PIC.

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 handle contacting food in salad prep unit. REPEAT.

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 to-go containers stored upright near cook line, not inverted or in protective packaging.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual cutting boards (white and a blue cutting board) with deep grooves and staining, no longer smooth and easily cleanable.

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 top of dish machine with food debris buildup, in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

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 no vomit/ diarrhea plan. EHS sent plan to PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed items in the prep top unit cooling at a rate of 0. CDI- Items placed in the walk in freezer.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed items cooling in the prep top unit. CDI- Items placed int he walk in cooler.

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 handle of flour stored in the flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips. Test strips are not reading properly.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility was missing the complete EHP with updated information with the adoption of the 2017 Food code. CDI - PIC was informed of updates and provided with EHP documents.

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 Vomiting and Diarrheal clean up plans. CDI - PIC was informed of this new requirement and sent a copy of the state created plan.

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 missing on some shell stock tags. CDI - Date ranges were able to be estimated because tags were stored in chronological order.

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 facility had cooked tomatoes on stove. PIC stated the tomatoes would be set on a shelf above the stove and held until the facility closes at 9. PIC stated this is standard procedure. PIC does not have TPHC procedures for the tomatoes. CDI - PIC chose to cool tomatoes and hold them at 41 F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed spinach, shrimp, zucchini, and other items cooked this morning and cooling in reach in coolers. PIC stated food had been cooling in WIC but was moved to reach in for opening before cooling was complete. CDI - Food was move to ice baths or WIC to cool to 41.

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 handle in flour.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. Observed sticker residue on non-food contact surfaces of utensils stored as clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed soup in the WI from previous day without a cover on it. CDI. PIC covered. REPEAT. improvement from last time.

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 noodles, pasta in the WI from yesterday without date marks. CDI. PIC date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in the kitchen wearing jewelry while working with food. CDI. Employees removed.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods by storing raw foods away from/below other foods. -P Observed breaded, raw veal and chicken cutlets stored above shellstock, sauces and other r.t.e. items in walk-in and in reach-in#3; CDI: items relocated properly

4-501.114 Ensure sanitizer is at proper concentration in 3rd comp of 3 comp sink for manual dishwash/san- P Observed no sanitizing solution in 3rd comp when set up for dish wash/san (neither my strips or operators strips registered chemical even after hand-poured into solution - possible ineffective quat chemical) - must ensure dish washer is checking w/ strips upon filling the comp. CDI: Hand-mixed bleach/water in 3rd comp for 50ppm chlorine solution

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauce in hot well below 135F; water in well at 120F; CDI: unit turned up and sauce re-heated >170F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep unit #3 above 41F w/ internal thermometer reading 48F. CDI: All TCS items taken to walk-in (Items placed in unit at approx. 1:30 - temp checked at 4:30 p.m. Items rechecked 10 minutes later w/ temp dropping 2 degrees; also unit temp turned down by operator

7-102.11 Proerly label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemicals stored in bottles labeled for sanitizer; CDI: chemicals were labeled properly

3-501.15 Quickly cool foods. Use methods such as open/vented containers. Cold air must flow around product to remove the heat. -Pf Observed many containers of pasta cooling in reach-in #2 that were tightly wrapped in plastic wrap and covered w/ a lid; CDI: these items were all uncovered and re-checked to ensure temp was dropping appropriately; also, many containers were moved to the walk-in as to keep container bottoms from directly contacting pasta

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers and bottles w/out labels

Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basket of aprons being stored in front of handsink and sanitizer bottle being stored hanging on sink. CDI- All items were removed.

General Comment. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pieces of chicken with a final cook temperature below 165F. CDI- Chicken was reheated to above 165.

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 several items still in the cooling process that were being held inside of flip top units. CDI- Items were moved to walk in cooler to rapidly cool. Educated PIC that flip top units are intended to cold hold foods not cool. Items should be placed inside walk in uncovered and in shallow pans during the cooling process.

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. Observed bottles of olive oil and balsamic vinegar not labeled. CDI- Items were labeled.

Repeat Violation- 1 pt- 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 dented cans being stored amongst other cans. CDI-PIC removed dented cans.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stored as clean wet nesting.

Repeat Violation- Full Points, 1- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and keys being stored on prep line.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC washing hands at dumpsink, chemical bottles hanging from handsink and basket of aprons being stored in front of sink. CDI- Educated PIC on only washing hands at handsink, not storing items on handsink and keeping sink unblocked. Chemical bottles were removed and basket was moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC place raw shrimp inside of pan and then proceeded to touch prep cooler doors and containers without changing gloves and doing a handwash. CDI- Through education and gloves were changed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler observed unwashed produce being stored over washed produce.

General Comment 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink reading 0 ppm quat. CDI- Sink was emptied out and refilled and sanitizer read 200 ppm quat.

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 several dented cans. CDI- PIC removed dented cans.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle and pack of cigarettes being stored next to items used to make coffee and above coffee machine. Also observed a phone charging on top of container of salt and personal drink being stored on prep table. Spoke to PIC about designating a separate area for employees possessions.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above ready to eat penne. Both raw pork and penne were covered and protected with plastic wrap. CDI - relocated raw pork to the bottom of the reach in. Educated to store raw products on bottom.

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 cooked sausage on TIME control stored on prep top. Product is not held accountable for with TPHC procedures nor time written to keep track of 4 hr hold time. CDI - educated about proper TIME control. Emailed TPHC procedures to facility. Voluntarily discarded product.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLAITON. Observed food employee without hair restraint. CDI - put hat on.

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

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee washing hands with gloves on after handling raw chicken. CDI - educated to discard contaminated gloves and to wash hands properly in handsink. Washed hands properly. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminating hands during handwashing procedure. Educated to turn the sink off with papertowel. s

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact salmon during checking the temperature on it (wanted to look at color). CDI - salmon went back into the oven to fully cook. Educated employee to check temperatures with thermometer not by using hands and verifying color.

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 from the date that is recorded on the tag. -Pf Observed one shellstock tag not labeled. Observed a few tags not in chronological order by sell date. CDI - educated PIC about proper shellstock compliance. Placed the tags in order by sell by date.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee pounding chicken, then move to use spray arm and then use the handsink to wash hands without discarding gloves. CDI - educated to discard gloves when switching activities. Washed hands.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed milk in the walkin cooler not dated and the milk has been open for over 24 hrs. Observed meatballs prepared over 24 hrs ago with date label on product. CDI - educated about date marking criteria. PIC dated product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil with no label. Observed large bottles of white wine not labeled. Educated to label working containers of food.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - employes put on hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta in low boy cooler above 45F but out less than 4 hours. CDI-taken to walk in cooler to rapidly chill.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in walk in cooler and tightly covered. CDI-pans vented.

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 server handle bread with bare hands. CDI-bread discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer without a label. CDI-labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored improperly on prep tables, in cooler above food for facility and above clean utensils. CDI-removed to proper location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed basil pesto made with fresh garlic and oil stored outside of cooler at room temperature. CDI-put into cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer stored on shelf above prep table with food being actively prepped. CDI-moved.

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 fried eggplant cooling and tightly covered in walk in cooler. CDI-vented.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on prep counter. CDI-discarded.

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 tag removed from bag of mussels and clams. Ensure date of last sold shellstock sold is written on tag. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed leftover meat sauce and soup in walk in cooler without dates. CDI-dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical bottle and unlabeled sanitizer bucket. CDI-labeled.