DOLCE OSTERIA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw lamb chops to be stored in the small RIC at the cookline at a temperature of 45F. CDI - PIC moved to the WIF for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of prepared lasagna in the WIC with a date mark of 7/21, making today day 9. PIC stated that it is used on their regular menu but with this week being restaurant week they are not serving it and it should have been discarded. REPEAT. *Points to remain at half due to improvements noted from previous inspection* CDI - PIC voluntarily 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 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 a bag containing burn remedies, band aids, and other first aid supplies to be hanging above food products on the dry storage rack behind the cookline opentop refrigerator. CDI - PIC relocated bag of first aid supplies to the office.

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 used for the bulk bins of sugar on the kitchen dry storage rack to be stored with their handles in direct contact with the food inside.

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 the storage racks in the WIC and WIF to be rusted.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the racks in the WIC and dry storage racks throughout the kitchen to have accumulations of food debris/grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone to be stored on the dry storage rack in the kitchen amongst dry goods/food products for consumers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a small knife stored inside the handsink. CDI: Knife was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a few containers of unwashed cherry toms and bags of unwashed lettuce stored above a large cambro of tomato sauce, stored inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pan of cooked spaghetti noodles portioned in bags date marked with a prep date of 1/22, stored inside make table 2. CDI: PIC voluntarily discarded spaghetti noodles since they had surpassed the 7-day window. Observed a pan of cooked linguine noodles portioned in bags date marked with a prep date of 1/23, stored inside make table 2. PIC stated this is incorrect and he cooked these yesterday and must have forgotten to change the old date sticker from the pan. CDI: PIC removed incorrect date sticker and created new one with correct date of prep. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of lobster bisque that bore no date, stored inside the WIC. PIC stated that they prepared this yesterday. CDI: PIC created date sticker for lobster bisque. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside WIC and WIF. Replace rusted shelves so they are smooth and easily cleanable. REPEAT VIOLATION.

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 soiled exterior surfaces of cold holding units. Observed heavily soiled exterior surfaces of cooking equipment at the make line. Observed oil accumulating on hood vents. Observed interior non-food contact surfaces of cold holding units soiled with food residue/debris. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple hotel pans and cambros full of cooked food items (bolognese sauce, blanched broccoli, baked lasagna) that were left uncovered from two days prior, stored inside the WIC. Ensure all food items that are done cooling are covered to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 1 knife stored on clean mag strip with visible debris on the blade. Observed food debris on deli slicer, which PIC stated they did not use today. CDI: Above mentioned items were taken to the dish room to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of cooking oil stored directly on the floor, underneath a table at the make line. CDI: PIC had food employee move all containers onto a crate to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside WIC, WIF, clean dish racks, and dry food storage racks. Replace/seal rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since today's observation was for shelving only.

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 soiled gaskets in cold holding units. Observed food debris accumulating inside make tables. Observed interior surfaces of microwave soiled with food residue. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep unit and ambient holding over 41F. Items placed in unit less than 4 hours prior. CDI PIC placed items in another unit, and called repairman. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes clean stacked together that were still wet, “wet nesting”. Allow to completely air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed WIF with condensation from fan and dripping onto food below. Items moved and lid placed to catch condensation. Prep unit holding ambient and TCS foods above 41F. Have unit repaired.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken with cooked outside and raw inside prepared yesterday. PIC stated they sometimes par cook chicken in this manner. CDI EHS educated on proper procedures to be able to par cook. Chicken was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on floor in prep area. Relocate food 6 inches above the ground.

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 and food accumulation on metal rails prep tops.

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 a few cracked and missing portions of tiles. Observed many replaced. Concrete exposed around drain in floor in need of filling in and one piece of tile. Repeat no points taken because of work done.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spinach in a bag being thawed under running water in hand sink. CDI Item moved to prep sink.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed residue and splatter on inside of microwave. Clean more frequently 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of manual can opener with residue ad build up. CDI PIC placed in dish are for cleaning. 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 multiple TCS items in reach in part of prep unit holding above 41f. Ambient was fluctuating continuously with no one opening equipment. CDI PIC voluntarily discarded all items held in prep unit reach in that were holding over 41F. CDI PIC adjust temperature and RIC held below 41F. Will check back for long term compliance. 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 Multiple items throughout facility (noodles, liquid egg, cream, Brie, feta, mozzarella, ravioli, pork, peas) with no date marks that were made day before. PIC date marked items. VR required. 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 ravioli with prep date of 9/27, expiring yesterday, still stored in use. CDI PIC voluntarily 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 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 working containers of liquid substances not labeled. Repeat

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 a few cracked and missing portions of tiles. 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 heavy foot traffic evidence throughout prep facility. Clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored on top of box of bread in WIF. CDI PIC moved item to below RTE items in WIF in proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE washed, cut mushrooms and squash stored under unwashed produce in WIC. CDI PIC moved items to another location in correct order in WIC 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 bruschetta, cheese in RIC holding above 41F. Noticed bowl of bruschetta was stored in such a way to possibly prohibit door from sealing. Ambient temp was holding 41F and below. CDI PIC rearranged items in RIC and TCS items began to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes clean stacked together that were still wet, “wet nesting”. Allow to completely air dry before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors open on dumpsters. Ensure doors remain closed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bowl of prepped bruschetta with no cover/wrapping inside the salad cooler. EHS discussed covering products when in storage in coolers, keep uncovered during cooling process but cover once at 41F or below. CDI- products covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on blade/blade guard, in need of cleaning. PIC stated this was last used yesterday to cut Proscuitto, EHS discussed cleaning process with PIC. CDI- slicer broken down during inspection, washed/rinsed/sanitized and stored as clean after correction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few colored cutting boards throughout facility with deep grooves/staining, no longer smooth and easily cleanable. EHS discussed replacement frequency with PIC.

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 rubber coving ripped off from baseboards under the cook line, needs to be reaffixed to the wall.

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 open beverage container of coffee stored under prep table. CDI-PIC voluntarily discarded employee beverage that was not in a closed container.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over washed, cut produce in WIC. Ensure unwashed produce is stored below washed produce and other RTE foods.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide in kitchen. CDI-PIC removed household pesticide.

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 lasagna cooling at a rate of .35 degrees per minute. The necessary cooling rate is .54 degrees per minute when cooling from 135F to 70F. Observed tomatoes that were cut earlier today cooling over stacked in prep top unit. CDI-PIC put lasagna on an ice bath. PIC removed tomatoes that were above fill line and placed in the WIC to quickly cool.

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 metal shakers over salad/dessert station without labels. CDI-PIC added correct labels to working containers.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without any hair restraint and another employee preparing food without a beard guard. Ensure all employee properly restrain body hair to prevent contamination.

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 on gaskets of protein cooler drawers. Observed build up on metal rails of cooler drawers in main prep top.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding door on dumpster. Maintain doors and lids closed to prevent the harborage of pests. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a bag of trash stored on the ground, outside of the dumpster. Maintain waste inside dumpster to prevent the harborage of pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone stored over open bags of non-TCS foods stored on wire shelf. Move to a designated area away from food, utensils, or single-use and single-service articles.

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

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 on gaskets of protein cooler drawers. Observed build up on metal rails of cooler drawers in main prep top.

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 paint on AC ceiling vents and some rusting beginning on them as well. Observed some shelving above sink for air drying dishes where paint is peeling. Observed some floor tile near stove is damaged and missing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach in prep top above 41F. CDI: Product was rapidly cooled in the walk in. 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 .

3-501.18 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 burrata cheese in prep top from 3/22. CDI: Product voluntarily discarded. 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 . 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 no date mark on marinara in the reach in cooler. PIC stated that it was portioned yesterday. Date of original cooking was 3/26. CDI: Product date marked with 3/26 date. Observed no date mark on blanched broccoli in the reach in part of the prep top. CDI: Product date marked with date of 3/26 when it was blanched.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed snapper thawed in prep top cooler in ROP environment. CDI: Snapper removed from ROP.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed squeeze bottle of sauce stored nested into broccoli in flip top cooler. Do not store food containers nested into food to prevent hand contact surfaces from coming into contact with the food. CDI: Bottle removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of raw chicken on floor of walk in cooler. CDI: Chicken was moved to shelf.

This is shared dumpster space for the whole shopping center. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed dumpster overfilled with boxes above the top of the dumpster. EHS recommends requesting to landlord for more frequent pick ups.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed hot water at 3 compartment sink only reach 105F during active manual warewashing. Cold water does not turn off when faucet is closed, thus preventing a minimum water temperature of 110F to be maintained. Hot water at handsink observed above 120F. Contact plumber to fix issue so that cold water turns off when faucet is closed. - VR - Verification required within 10 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at only back of house hand sink. CDI - towels replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food residue on blade of slicer and heavy buildup on blade of can opener. Observed dark buildup on food contact surface of wooden cutting board table. CDI - items taken to dish area for re-cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

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 cooked pasta in drawer with no date label. Observed no date marking on marinara or meatballs in WIC. CDI - pasta discarded, meatballs and marinara labeled as they had bee prepared by PIC on Monday. REPEAT- improvement noted in overall date marking. Points remain the same.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids including oils, dressings, and more with no identification. Label all food items that are not easily identifiable.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bottle of lemon juice stored nested into food in flip top cooler. Observed bowl of anchovies stored nested into cooked green beans in same flip top unit. Observed styrofoam container nested into food on other flip top cooler. Do not store food containers nested into food to prevent hand contact surfaces from coming into contact with the food. REPEAT Observed pan of bread in use at front bar sitting on top of trash can. Do not store food on trash cans.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knife and clean ice scoop laying on countertop directly underneath wall mounted hand soap dispenser at front bar/hand sink area. Do not store clean items under chemicals or where they can be contaminated when hands area washed.

4-501.11 Maintain equipment in good repair. Observed exterior plastic surface of ice machine damaged / repaired with tape. Repair or replace. REPEAT - no point escalation as this is different equipment repair issue.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor throughout kitchen with chipped/damaged floor tiles. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, chargers, and aprons stored on dry storage shelving mixed with restaurant food and food contact items. Designate an area away from restaurant items for storage of employee items.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. CDI: Sign provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 bean salad cooling for 3 hours already still at 62F. Products are all from cans/ambient foods. CDI: Product moved to the walk in freezer and rapidly cooled to 41F within remaining hour.

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 lasagna and stuffed mushrooms in single door reach in holding above 41F. Observed raw salmon and raw trout holding above 41F in cooler drawers. CDI: Lasagna and mushrooms were voluntarily discarded. Fish was iced down and returned to below 41F. EHS and PIC discussed necessary air flow in the reach in cooler and how the fan is at the top of the unit so the shelves must allow for circulation. Observed diced mozzarella that was double panned with the spinach holding above 41F. CDI: Product voluntarily 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 cooked pastas in the cooler drawers with no date mark. CDI - PIC applied date marking to food All opened or prepared TCS foods that are kept on site longer than 24 hours must have a date mark present that does not exceed 7 days. When filling working containers from bulk containers, the working container must have the same date as the bulk container and the date must follow the product through use or disposition. REPEAT VIOLATION Overall facility has improved significantly with date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed corn soup in reach in part of salad prep top from 5/23. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bean salad cooling in a deep half pan while tightly covered in the walk in cooler. CDI: Product uncovered and moved to the walk in freezer.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bottle of lemon juice stored within food product in prep top cooler so that exterior of bottle was in contact with the food item. Observed pan of mozzarella stored within spinach. CDI: Pan and bottle removed.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in doors of salad prep unit, and gasket on single door reach in damaged and in need of replacing. Observed shelving in single door reach in beginning to rust. REPEAT VIOLATION Previous violation corrected.

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 interior of cooler drawers with food debris and build up. Ensure more frequent cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive amount of waste stored on dumpster pad around dumpster. Dumpsters still had sufficient room for trash. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Observed dumpster doors open. EHS advised alerting landlord that the dumpster is damaged so that the dumpster company can replace the dumpster. This is shared dumpster space for the whole shopping center.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor throughout kitchen particularly behind equipment near dry storage and grease trap is damaged.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC unable to provide signed employee health reporting agreements during inspection. Health policy posted in establishment does not include all 6 reportable illnesses. CDI - EHS provided copies of employee health flyers in both English and Spanish along with paper copy of employee health reporting agreement during inspection.

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. CDI by education of PIC. Written procedures left on site during inspection along with flyers in both English and Spanish. 0 point deduction.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. No parasite destruction documentation available for salmon which may be served undercooked. CDI - PIC contacted supplier who emailed copy of document during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items not in the cooling process stored uncovered/unprotected in walk in cooler and in walk in freezer. Cover food when in storage.

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 various TCS foods in service coolers and in the WIC with no date marking including opened soft cheese, cooked lobster, smoked salmon, cooked pastas, and more. CDI - PIC applied date marking to foods when prep date was known and discarded items with unknown prep dates. All opened or prepared TCS foods that are kept on site longer than 24 hours must have a date mark present that does not exceed 7 days. When filling working containers from bulk containers, the working container must have the same date as the bulk container and the date must follow the product through use or disposition.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids including oils, wine, dressings, and more with no identification. Label all food items that are not easily identifiable. REPEAT

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cooked pasta drained and rinsed in sink immediately adjacent to dirty dishes stacked on the sink drain board. 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 various food items stored directly under active condensate drip from WIC compressor/fan unit. Condensate pooled on exterior of food packaging and food containers. Do not store food under condensate drips or under any other source of contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various damp soiled wiping cloths laying on equipment surfaces in in kitchen. Observed dry cloths visibly heavily soiled with food residue. Once a wiping cloth has been used and is soiled, place it into sanitizer solution at proper concentration if it will be used again or remove it to soiled linen receptacle. Dry cloths used as pot holders must remain free of food residue and visible soil. When using sanitizer solution in spray bottles, use a clean wiping cloth or a cloth that has been maintained in sanitizer solution.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in unclean bus tub in kitchen. Utensils mixed with food debris and buildup. Items removed to dish area for cleaning. Do not store clean items in unclean containers.

4-501.11 Maintain equipment in good repair. Observed active condensate drip from WIC fan/compressor unit. Repair. Observed broken handle on WIF door. Repair/replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden butcher block table top with heavy pitting needs to be resurfaced to make smooth and cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with dust and food debris stored in a tub with food debris in the bottom. CDI - Tub of utensils were move to be cleaned. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bleach sanitizer in dish machine reading 25 ppm. CDI - PIC fixed machine and sanitizer concentration was raised to 50 ppm.

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 oils and sauces without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths on prep surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving next to stove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone out on prep area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee drink propped on the hand sink. CDI-The drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the bottom drawers of the pasta and the saute flip top coolers holding food product above 41F. CDI-All items out of temperature were moved to the walk in cooler for rapid cooling. Manager is going to turn both units down. If this does not remedy the issue, manager will contact maintenance.

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 flour, sugar, and salt containers. CDI-All handles were moved out of the product. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drips to the base of the faucet handle at the prep sink. Have repaired.

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

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 bolognese that did not cool to 41F or below within the 6 hour time frame. CDI-The sauce was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bolognese that did not cool properly in the salad prep cooler. CDI-The tomato sauce was discarded and explained using the walk in cooler and freezer to properly cool foods down. REPEAT.

3-501.13 Use approved thawing methods. Observed lamb thawing under running water above 70F. CDI-The lambs was moved to the walk in cooler to finish the thawing process.

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 containers of flour. CDI-The handles were moved out of the product. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on top of the salad prep cooler. CDI-Both drinks were discarded. *Drinks are acceptable as long as they are kept covered and stored away from faciltiy food and equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored on top of a container of beer in the walk in cooler. CDI-The salmon was placed into a drop pan and stored appropriately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler, and the pasta cooler drawers holding product above 41F. CDI-The calamari in the pasta cooler was holding over 45F and was properly discarded. A VERIFICATION VISIT WILL BE MADE FOR THE WALK IN COOLER AND FOR THE PASTA COOLER TO ENSURE PRODUCT IS HOLDING AT 41F OR BELOW.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed undated cooked mushrooms, and a container of sausage past its time/temperature date marking requirments. The product was made on 9/3/2019. CDI-The mushrooms were properly dated and the sausage was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of sanitizer. CDI-The bottle was properly labeled.

3-501.15 Cooling Methods - PF Manager explained that product from the hot holding well is cooled in the salad prep cooler at the end of the night. The salad prep cooler is meant for cold holding food product, not adequately cooling warm foods. CDI-Spoke to manager about utilizing the walk in freezer and walk in cooler for cooling foods down.

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 containers of flour. CDI-The containers were labeled.

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 a scoop handle stored directly in the flour product. CDI-The handle was 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 cleaning needed to the shelving next to the fryer, and underneath the drawers of the pasta cooler. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored above facility food on the shelf near the ice machine, and also observed personal food (spicy sauce) stored intermingled with facility food. CDI-The shelving was rearranged and the spicy sauce was removed.

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 employee grab spinach out of the salad prep cooler to cook on the stove for an order. The employee was not properly wearing gloves or using tongs. Since this product is used for salads and not cooked for all orders, gloves or tongs must be used to prevent bare hand contact. CDI-The employee was instructed to use tongs or gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small container of tomato sauce sitting on the counter below 135F. CDI-The tomato sauce was placed into the walk in cooler. The manager explained that this container was extra that did not fit into the hot hold well and would discard by 2pm. REPEAT.

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 wearing a large watch during the start of the inspection. CDI-The watch was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce holding at 121F in steam wells after vigorous stirring. CDI: Marinara reheated to over 165F in pan on stove top.

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 tuna and pork prepared yesterday with no date label. CDI: Products labelled with proper date. 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 pan of charcuterie meats with a date of 12/13 (8 days of shelf life) in lower portion of flip top unit. CDI: Meats voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spaghetti cooling in densely packed plastic bags at a rate of 0.35F/minute in walk in unit. CDI: Spaghetti moved to walk in freezer split into two pans to facilitate more rapid cooling. 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 scoops for ice machine and dry products with handle stored down into the food product.

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 a damaged/missing floor tile near center of kitchen. Ensure all parts of floor are smooth and easily cleanable.

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 red sauce cooling at a rate of 0.40 (0.54F required) in walk in unit. CDI: Red Sauce placed in freezer and stirred to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled squeeze bottles throughout kitchen. 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 unlabelled block of cream cheese in walk in unit. CDI: Cream cheese labelled for 05/20. Facility has excellent overall datemarking practices.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled sanitizer spray bottles - one in kitchen and one behind bar - in facility. CDI: Bottled labelled as sanitizer. 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 unlabelled squeeze bottles throughout kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and dust build up on gaskets of reach in units and shelving throughout kitchen. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp was stored over cooked broccoli in the large make table.

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 Butter was on the counter without a start or discard time. Towards the end of lunch(1:40pm), staff took this butter and put it into the walk in cooler for dinner service use. cdi- butter discarded and procedures hanging on the wall were reviewed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 2 bottles of vinager and water mix were at the bar with no label- cdi labeled 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 pastas(linguini, speghetti, etc) cooling in deep portions, individually packaged on top of one another in this container. Temperature checked at beginning of inspection and by the end the temperature had not changed in the middle of the product. Cdi- PIC put these into thin portions so they were only one bag deep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on 1 door reach in vent today.

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 one employee use his bare hands to turn the faucet off. This action recontaminates an employees hands. CDI- The PIC and employee were informed on the violation. After instruction the EHS observed proper hand washing.

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 wait staff preparing limes for a drink with his bare hands. CDI- The lime was voluntarily discarded and after instruction the employee washed his hands and donned gloves properly.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed meat balls, cut lettuce, and potatoes all uncovered in storage and below 45F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine functioning at 0ppm Cl. EHS observed the sanitizer to be low in the container being used for the machine. CDI- An employee changed the container of sanitizer and primed the machine. EHS observed the Cl concentration at 50 ppm Cl after the correction.

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 handling clean utensils and wearing a watch in the dish pit.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C- REPEAT- Observed pre-set tableware uncovered. Ensure these items are protected from contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed dirty towel bin blocking the handsink. CDI- PIC moved bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several pans and a slicer with food debris residue build up and stored cleaned. CDI- Items were moved to the 3-comp sink to be properly washed, rinsed, and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed minor black build up in the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cooked beans in the reach in cooler up front at 47F. CDI- PIC voluntarily discarded the item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed sauce, meat sauce, and mozzarella cheese all prepared yesterday, according to the PIC, without date marks. CDI- PIC was able to back date the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one spray bottle of sanitizer not labeled. CDI- Employee labeled the sanitizer.

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 on the cookline not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility. Contact a certified pest management company to address the issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several wet stacked pans and utensils stored clean still wet. Employee corrected the issue by pyramid stacking and re-washing utensils. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed pre-set tableware uncovered. Ensure these items are protected from contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. These conditions make it difficult to clean and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris build up on cold holding equipment handles and cookline equipment. Also observed food debris build up inside of cold holding equipment gaskets.

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. REPEAT- Observed food debris build up on floors hard to reach areas, such as, behind and underneath equipment. Also observed dust build up on AC/HEAT vent covers. Clean as needed to reduce and prevent build up.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee change gloves, after changing a task, without donning gloves. CDI- Employee was educated on when to wash his hands. EHS observed proper hand washing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf 1pt- Observed no letter or documentation of parasite destruction for the salmon that is served undercooked, according to the menu. A VR will occur no later than 4/7/17 to ensure facility obtains such documentation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee prepare raw chicken and then proceed to prepare the dish with RTE food in the low boy. CDI- Employee was informed that the gloves used for raw chicken must not be used for RTE items. EHS observed proper glove change and hand washing. Also, RTE food was voluntarily discarded by the employee.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 0.5pts- Observed the disclosure missing from the consumer advisory. A VR will occur no later than 4/7/17 to ensure the consumer advisory has proper disclosure.

4-501.11 Maintain equipment in good repair. -Observed several split gaskets on reach in equipment. Also observed side panel missing from dish machine. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed a non-NSF wooden chopping block near back kitchen entrance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris build up in some reach in equipment and inside of several gaskets throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed tile in need of replacing or repair near the grease trap. Also observed hole behind ice machine in the process of repair. 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 food debris build up on floors hard to reach areas, such as, behind and underneath equipment. Clean as needed to reduce and prevent build up. NOTE ITEMS IN NEED OF FIXING BEFORE 5/29/17 WHEN THE TRANSITIONAL PERMIT EXPIRES:Grout or seal damaged floor tile near grease trap. Provide indirect drain to floor outlet from steam tabel, remove non-NSF chopping block, repair hole behind ice machine, replace, damaged side panel on dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed interior of ice machine collecting pink residue on guard. Observed one knife collecting residue stored as clean. Observed burned end of spatula damaged, not cleanable. CDI - moved to dish area, spatula discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on ricotta or cream cheese. CDI - dated

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt not labeled throughout kitchen. Observed container of corn meal not labeled.

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 one damp wiping cloth stored under counter of stove top next to clean cutting boards.

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 inuse utensils on front of stove in contact with aprons of cooks during cooking times.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers in waiter station stored with food contact side up, invert.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.11 Maintain equipment in good repair. Observed insulator for wall plug of slicer moved and 2 insulated wires exposed, repair/replace plug. Observed damaged side of dishwasher. Observed damaged shelving.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed equipment not indirectly drained.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles near walkin constructed of absorbent material. Observed floor damaged around grease trap cover.