MELLOW MUSHROOM #139

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a large amount of pans stored as clean soiled with food residue and sticker residue. CDI - PIC removed pans and placed into dish machine to be wash, rinsed, and sanitized. REPEAT. (1.5) 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 EHS observed pesto sauce, chicken wings, blue cheese dressing, Caesar dressing, and ricotta being held above 41F. PIC stated temperatures were checked at 9am, however, four hour window has passed since the last temperature check. PIC stated temperatures are checked at 9am and 2pm. EHS advised to increase frequency to be able to observe items prior to the four hour window expiring to allow for items to be cooled instead of discarded. EHS advised for sauce bottles to fill bottles less and potentially utilize metal pans with ice to supplement to ensure sauce can be held below 41F. Sauce bottles are stored in top of make unit, which cannot provide adequate airflow to keep bottles cold through service. CDI - PIC voluntarily discarded items. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed pizza being held on time beyond time window stated on policy. Facility holds pizza on time for two hours prior to discarded. EHS observed 30 minutes had passed from the time the pizza should have been discarded. CDI - PIC voluntarily discarded pizza. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer at 0 ppm. EHS observed manufacturer states concentration should be between 150ppm-400ppm. CDI - PIC removed sanitizer from service and prepared new buckets at correct concentration. REPEAT. (1)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils for ricotta cheese being stored in water with visible debris. PIC stated the water used to be ice but has since melted from service. EHS advised to keep utensils in separate container to avoid violation moving forward. CDI - PIC removed utensils to be wash, rinsed, sanitized in dish machine. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous dishes/utensils stored as clean soiled with food residue and debris. CDI - PIC took dishes/equipment to dish machine to be washed, rinsed, and sanitized. (0) 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 .

3-501.18 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). EHS observed beer cheese, meatballs, two containers of cooked chicken, and Mac and cheese without any proper date marking. Most items were prepared today but not dated prior to storage, Some items, such as Mac and cheese, were made last weekend. CDI - PIC verified dates with prep list for items not made today; PIC was allowed to apply correct dates to all items. EHS advised that if issue continues food may be required to be discarded due to missing dates on the next inspection. (1.5) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer bucket at 0ppm. CDI - PIC remade sanitizer buckets and observed concentration at 200ppm. (Manufacturer requires between 200-400 ppm for proper sanitation). REPEAT. (0.5)

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. EHS observed gaskets in make units and interior of two door RI unit accumulating food debris and residue. Increase cleaning frequency to avoid contamination. REPEAT. (1)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed large amount of cardboard blocking handsink. EHS observed make unit and warming box positioned in a way that also obstructs access to hand sink. CDI - PIC removed cardboard and moved units to remove obstruction. (0)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed beer cheese stored above steam well at 77F. PIC asked food employee the reason beer cheese was left outside of steam well; food employee stated this was left, waiting until it needed to be reheated. Food employee stated beer cheese had been sitting out for longer than two hours. EHS discussed proper reheating procedure with food employee and PIC. CDI - PIC voluntarily discarded beer cheese. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken wings and two containers of lettuce stored in make units soiled above 41F. PIC stated chicken wings are usually placed up top of make units soiled above but not inside unit; container is placed inside on top of all other items. Food employee stated entire line had just been flipped which could be the cause of the lettuce being above 41F. PIC unaware how long items were above 41F, PIC checked temperatures at opening and all temperatures were observed below 41F. CDI - PIC voluntarily discarded items. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed beer cheese and sausage cooling in reach in cooler tightly wrapped with plastic wrap. EHS observed a one degree change after thirty minutes and instructed PIC to changed cooling methods. CDI - PIC removed beer cheese and sausage from RIC. PIC stretched sausage on sheet pan and vented beer cheese while placing in ice bath to quickly cool. EHS observed adequate cooling rates after correction. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being held in sanitizer at 0ppm. CDI - PIC emptied buckets and made new sanitizer at 200ppm per manufacturer instructions. (0)

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. EHS observed reach in compartments and gaskets of make units soiled and accumulating food residue/debris. Increase cleaning frequency to avoid accumulation. (0.5)

4-603.14(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. EHS observed facility utilizing large containers for pizzas ordered sauce storage. When asked about cleaning procedure PIC stated they rinse and then sanitize in between use. PIC stated they no longer use a wash step because soap residue was often still present on containers after the rinse step. EHS advised facility that all food contact surfaces shall be washed, rinsed, and sanitized. (0)

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. PIC stated facility utilizes time for pizzas ordered by the slice. Facility holds whole pizza on time for two hours once cooking has been completed. Facility had time form but now documented for holding pizza on time; only for garlic in oil and mayo based dressing. CDI - EHS provided facility with TPHC form for pizzas. (1.5) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats flying through the dish area. Increase frequency of pest control to eliminate the presence of pests. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked on each other stored as clean. Allow pans to air dry before stacking for storage. REPEAT. (1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with deep gashes present on cutting surface. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall at mop sink in disrepair exposing inside of wall. (0).

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in flip-top at 44F and aioli sauce at 70F. CDI- PIC rapidly cools tomatoes brought to fliptop within the hour from WIC and voluntarily disposes of aioli. Ambient temperature in unit is below 41F and all other foods observed below 41F. Equipment not in poor repair, and capable of holding foods at proper temperature. (-3) 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 wet stacking of plates stored as clean. Allow dishes to dry before stacking. (-0.5)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler unroll receipt paper and then return to handling RTE foods at make table without washing hands. CDI- Employee washes hands. (-2)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on meat slicer not in use, and inside basin of salad spinner stored as clean. CDI- PIC rewashes and sanitizes slicer and spinner. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted tomatoes at make table, Cesar and pesto dressing inside fliptop, all TCS foods inside cold drawer 5 above 41F. CDI- PIC voluntarily discards items. EHS suggests not storing foods above the fill line in containers to facilitate proper cold holding. Additionally, EHS suggests considering either TPHC for dressing, or smaller, minimally filled bottles, as well as not overfilling the cold drawers, so that air may circulate. REPEAT. (-3)

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 sliced tomatoes cooling inside beer cooler without labels. CDI- PIC date marks tomatoes. No points taken for single item- date marking otherwise in compliance facility wide. (-0)

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 unlabeled spices at make table. Label at earliest opportunity. (-0)

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 can with severe dent at seal on can rack. CDI- damaged can removed and segregated from usable can supply. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored with blade between two counters and soiled with visible food debris. REPEAT. CDI- PIC moves knife to warewashing, states they will not store between counters going forward. (-1)

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 grease and food reside on outer surface of cold holding equipment throughout facility. Increased cleaning frequency throughout service is recommended. (-0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee beverage beside sani-bucket at back prep table and a second employee beverage stored on hand sink. EHS advises that employee drinks should be stored away from food prep and cleaning equipment. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items above 41F in cold holding at multiple locations. PIC voluntarily disposes of TCS foods above 41F; VR still required. See comment. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 4 knives stored with blades wedged into the gap of prep-tops. CDI- Employee removes knives to warewashing station. Do not store knives between countertops. (-.05)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on top of chemical dish machine. Increased cleaning frequency is recommended. (-0)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of chicken in RI without date label. CDI- PIC immediately affixes proper date label. No escalation in points due to vast improvement from prior inspection, evident by all other items found in compliance with proper date marking. (-0) 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed undrained container of fresh mozzarella cheese in cold drawer stored with ice on top. CDI- PIC voluntarily discards of mozzarella and is advised by EHS to avoid this arrangement with ice in the future. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food handler prepping pizza while wearing Apple Watch. (-.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of white plates on clean dish rack near ware-washing station. Repeat. (-.5)

4-502.11(A) Maintain utensils in good repair. Observed several metal spatulas on wall near 3 comp sink in severely deteriorated condition, with corrosion, and no longer able to be sanitized. (-0)

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 portion of ice box with black build up. No physical contact is made between the surface with buildup and the ice itself. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and two food employees wash hands without using a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC and food employees on using a barrier and all rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed lemons and a straw in handwashing sink in drink/server area. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine at 0ppm. Facility has a 3-compartment sink with quarternary sanitizer measuring at correct concentration. **3DAY VERIFICATION REQUIRED** -1.5- 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 food debris on dishes and equipment stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no TCS items date marked at gluten station. Observed shredded and fresh mozzarella in cold drawers with no date mark. Observed sliced tomatoes at salad station with no date mark. Observed caramelized onions at hoagie station with no date. Observed no date marks on milks in drink cooler at front waitress station. Per PIC, all items in gluten station were pulled from RIC, and all other items were prepared yesterday. -CDI- PIC properly date marked items. -0- 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. -CDI- PIC ordered one. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths throughout facility stored in quarternary sanitizer solution of less than 50 ppm. -CDI- PIC corrected concentration to between 100-200ppm. **REPEAT** -0.5-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer and knife stored between equipment. -CDI- PIC moved items to dishpit to be W/R/S and placed clean items on line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean plates at server line. -CDI- EHS educated PIC on not cloth drying dishes and PIC educated employee. -0-

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone slices and chicken wings above 41F in prep coolers due to overfilling of pans. Items above 41F were placed in separate pan and placed into walk-in to cool before placing back into prep unit reach-in or prep flip top. CDI Points not increased due to volume of foods that were properly holding at 41F and below. All units working properly. Due to history of cold holding violations, points will be increased if violation is observed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on sanitizer bucket resting out of sanitizer solution. Once cloth is wet, ensure cloth remains fully submerged in solution to prevent microbial growth.

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 two boxes of plastic single use utensils opened and unprotected on storage shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris. CDI-Placed can opener at dish area. 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 .

3-501.14(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 containers of sliced chicken recently prepared within the hour and cooling in the RIC but not meeting the cooling rate (see temperature chart). CDI-PIC relocated containers of sliced chicken to the walk in cooler. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(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 pesto sauce cold holding on top of pizza prep counter as well as a container of minced garlic cold holding at dry storage shelf. PIC stated that pesto sauce sits out for a few hours and then they discard and prepare a new batch and the minced garlic is typically refrigerated after opening but this container has been there since yesterday. CDI-PIC discarded pesto sauce and will place new batch on their 4 hour TPHC procedure paperwork and will follow TPHC procedures for pesto sauce moving forward. Minced garlic was 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 containers of shredded chicken cooling in reach in cooler while portioned into plastic bags and compacted in containers. CDI-PIC placed items in walk in cooler for rapid 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 .

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 unlabeled working containers in squirt bottles located at grill station. CDI-PIC labeled containers oil and water

3-302.15 Wash fruits and vegetables prior to use. Observed cut into avocados in flip top coolers with stickers still on. Remove stickers and then wash prior to use. -REPEAT VIOLATION-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados and apples in flip top coolers with stickers still. Remove stickers and then wash prior to use.

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

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 zero ppm chlorine solution dispensing at main dish machine and bar dish machine. After priming, changing sanitizer buckets, and running dish machine several times there was still zero ppm chlorine observed. VR-A verification visit will be conducted within 3 days to verify that both dish machines are sanitizing at the correct concentrations. The 3 compartment sink must be used until sanitizer at dish machines are corrected.

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 TCS items at pizza prep line out of cold holding temperature such as sausage, pepperoni, sliced tomatoes, and marinara sauce (see temperature chart). CDI- Items were pulled from Walk in cooler 2 hour prior and were placed back into walk in cooler to rapidly cool and PIC lowered cooler levels. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 2 containers of Caramelized onions cooling in reach in cooler with tops on and stacked. CDI-PIC remove tops from products and placed into walk in cooler to continue cooling.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed mushrooms over ready to eat shredded cabbage. CDI-PIC rearranged storage order.

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 3 plastic containers of sliced ham and two containers of proportioned grilled chicken out of cold holding temperature in reach in cooler (see temperature chart). PIC stated that RIC doors were held open for a while during prep and items most likely went out of temp during the time the doors were held open and items were being prepped. Also observed proportioned containers of Mac n cheese and spinach dip in low boy out of cold holding temperature (see temperature chart). PIC stated that items were brought from WIC during prep and could’ve gone out of temperature during the time it was being pulled in and out of the units. CDI-PIC relocated all out of temperature TCS items into the walk-in cooler for rapid cooling. REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored with facility food items.

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 container of ricotta cheese at pizza prep station out of cold holding temperature and filled past the fill line (see temperature chart). PIC stated ricotta cheese was placed in prep station from walk in cooler about 30 minutes from the temp being taken at prep line. CDI-PIC reduced ricotta cheese to two shallower containers and placed into walk in freezer for rapid cooling. Temperature reduced to 38-36F within 30 minutes. -REPEAT VIOLATION- No point escalation due to noticeable improvement.

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 hummus in back reach in cooler with out of date label. PIC stated hummus was opened and prepped out of its original container and into a plastic container yesterday and date had not been changed. CDI-PIC properly corrected date from yesterdays date.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored hanging from dump sink behind bar area. CDI-PIC placed sanitizer in designated chemical storage area.

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 large container of pizza sauce cooling in walk in cooler with covered lid. Observed Mac and cheese cooling in reach in cooler while tightly wrapped and stacked. CDI-Pizza sauce spread into shallower containers and placed in walk in freezer for rapid cooling. Mac n cheese I stacked, spread out and wrap vented and then placed into walk in freezer for rapid cooling. -REPEAT VIOLATION-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping pizza and other foods at prep line without a head covering.

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 pan with food debris stored clean at clean dish area. CDI-PIC discarded pan.

4-501.11 Maintain equipment in good repair. Observed left side unit on the pizza line with the right door cracked. -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 cleaning needed of food debris and grease on cooler doors and handles as well as build up of debris on WIC and low boy gaskets.

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 no updated health policy that was accessible on site. CDI: EHS provided PIC with a paper copy of the new employee health policy.

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 procedures for vomit and diarrhea clean up on site. CDI: EHS provided PIC with a link to the copy of the state vomit and diarrhea plan via email and informed PIC of requirements.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed trash can size tub of pizza sauce cooling after 3.5 hours at 54F and deep, covered 1/3 pans of pizza sauce cooling in reach in cooler after 3.5 hours at 54F. PIC stated that all ingredients are pre-chilled except the tap water. CDI: EHS and PIC discussed replacing some of the tap water with ice or pre-chilling the water as well to ensure product is maintained at 41F. Sauce was divided into shallow pans and rapidly cooled in walk in freezer with ice bags and stirring as well. 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 carmelized onions cooling from an unknown prep time this morning still at 73F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS dressings and sauces stored throughout facility at room temperature. Some items were double panned with ice. CDI: EHS explained to PIC how to properly make an ice bath. PIC stated that on busy days/evenings they would place the items on TPHC. Items Voluntarily discarded today at 3pm (4 hours after taking them out of refrigeration). TPHC paperwork filled out during inspection.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility keeps sliced pizzas for 2 hours and pizza was past the expiration time. CDI: Product was 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pizza sauce cooling in a deep container while tightly covered. Observed pizza sauce cooling in reach in cooler in deep 1/3 pans while tightly covered. CDI: Products moved to the walk in freezer in shallow, uncovered pans with ice bags and stirring to cool properly. Observed carmelized onions cooling while tightly covered in reach in. CDI: Items over 70F voluntarily discarded. Items under 70 were vented and properly cooled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at bar at 50ppm quat in the sanitizer bucket. CDI: Bucket refilled with properly concentrated sanitizer. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed left side unit on the pizza line with the right door cracked and a split gasket on the same door.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed build up of some trash and packaging on ground around compactor. EHS also noted that there were several empty kegs stored in this area as well. Ensure timely removal of items in order to preclude rodent/vermin harborage. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door left open on recycling dumpster. NOTE: This is a shared dumpster. CDI: Door closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being blocked by mop pizza dough boxes. CDI-boxes were removed from in front of sink. Maintain access to handsinks at all time.

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 cooked potatoes in the salad station cold drawer that were expired. Potatoes were date marked 07-07-2021. CDI-potatoes were discarded. EHS explained to PIC that TCS foods should be kept for 7 days with the day of prep or the day that they are opened counting as day 1. 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 spianch and cheese in the salad station cold drawer that were not date marked. PIC stated that cheese was prepped yesterday but was unaware of when the spinach was prepped. CDI-spinach and cheese both voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil, sauces, and spices that were not labeled. EHS explained to PIC that foods not held in their original container and that are not easily identifiable should be labeled with the common name of the food. CDI-all working bottles were labeled with the correct name.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer that had a concentration of 0ppm. CDI-sanitizer was dumped and replaced with new sanitizer that had a concentration of 200ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed and employees keys and phone on draining mat for glasses. CDI-items were removed and placed underneath a storage shelf.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water available at handsink next to pizza oven. Handsink uses pedals to dispense water, but only cold water pedal is working. VR to be done by 6/5/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two bottles of pesto, fresh mozzarella, meatballs, roasted red peppers, pizza sauce, and sausages maintaining temperatures above 41F. See chart above. Some items were taken out of reach-in fridge to clean it out from a ranch spill and other items were just prepped. CDI - Items taken to freezer for cooling. Repeat, but overall improvement in cold holding. Will continue to make visits to follow up. VR to be done by 6/5/21.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of disinfectant stored at bar right next to clean drinking glasses. CDI - Item removed and stored properly.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on prep unit prepping board.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic and metal containes soiled with sticker residue and dried food debris but stored as clean. CDI - Items sent back for rewashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large deep bucket of pizza sauce in cooling process in WIC but item only dropped 3 degrees in 45 minutes. CDI - Item placed in walk-in freezer for faster cooling. Employee stirs it every 10 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed roasted tomatoes, carmelized onions, sliced provalone, prepped romaine lettuce, cooked wings, and meatballs maintaining temperatures above 41F. See chart above. Prep top 1 was turned on this morning and items were placed into it too early. CDI - All items taken to WIC for cooling. ***This is the 5th consecutive cold holding violation. RCP issued.*** VR to be done by 2/11/21.

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 bruschetta dated with prep date 1/23, sliced ham 1/23, philly steak 1/22, taziki 1/19, sausages 1/20, roasted potatoes 1/23, cooked pork 1/20, and cooked mushrooms dated 1/23 but item was frozen and thawed on 1/30. CDI - Philly steak was cooked yesterday and new label was not placed; item labeled correctly. Cooked mushrooms dated properly. All other items voluntarily discarded. VR to be done by 2/11/21.

3-302.15 Wash fruits and vegetables prior to use. Observed container of several apples placed in prep unit without being washed, stickers still on them. CDI - All apples voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving of pizza prep unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers soiled with sticker residue or dried food debris. CDI - Items sent back for rewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese, pizza sauce, tortilla soup, and mushroom soup in hot well maintaining temperatures 108F-125F. CDI - Items reheated in oven to 181F-186F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one pan of fresh mozzarella, one pan of meatballs, and one pan of roasted red peppers maintaining temperatures 47F-63F. Items just prepped. CDI - Items taken to WIC for cooling. Repeat, but much improvement since last inspections.

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 entire gluten free cart (sliced tomatoes, ham, ground beef, shredded mozzarella, red sauce, sundried tomatoes), cut chicken, hummus, shredded lettuce, shredded mozzarella, and meatballs not date marked. CDI - Shredded mozzarella voluntarily discarded. All other items dated.

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 pizza on rack placed on TPHC. Written procedures were provided, but item was not time stamped. CDI - Pizza time stamped. No signtature needed due to COVID-19 guidelines.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine with chlorine sanitizer reading 0 ppm. CDI - Instructed PIC to wash glassware in kitchen dishmachine until bar dishmachine is repaired. VR to be done by 7/10/20 to verify sanitizer is reading properly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup inside ice machine in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded mozzarella cheese, 2 pans of pizza sauce, 4 containers of portioned cut cooked chicken (1 overstacked), spinach dip, and 3 containers of bacon cheese maintaining temperatures above 41F. See chart above. CDI - Shredded mozzarella, 1 pan of pizza sauce, and several bags of portioned cut chicken were voluntarily discarded. The other items were taken to WIC for cooling.

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 bruschetta dated 6/21, cooked curry chicken dated 6/24, cooked steak dated 6/24, bacon jam dated 6/17, and shredded turkey dated 6/13. Also observed hummus, mac-n-cheese, and tempe not date marked. CDI - All items voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed almost all metal and plastic pans wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic containers in both handsinks in bar area. CDI - Items removed. Discussed with PIC about handsinks being accessible and only being used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and plastic containers soiled with food debris but stored as clean. CDI - Items sent back for rewashing. REPEAT, but much improvement since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS items in salad prep unit maintaining temperatures above 41F. See chart above. The thermometer inside unit reads 48F. CDI - Some items were voluntarily discarded and other items were taken to freezer for fast cooling. PIC has called repair person for unit. Also observed meatballs in sandwich prep unit at 47F. CDI - Item was taken to freezer to cool. VR to be done by 10/16/19 to check on salad unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed 3 sanitizer buckets (one in bar and 2 in kitchen) reading 50ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on exterior of ice machine.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee personal phone sitting on prep top cutting board where sandwiches are prepared. CDI - Item immediately removed and area sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates, utensils, metal pans, and plastic pans soiled with food debris but stored as clean. Some pans also still have some sticker residue. REPEAT. CDI - Items sent back for rewashing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed kitchen dishmachine reading 0ppm, even though sanitizer bucket is full. Sanitizer bucket might not be feeding into dishmachine. REPEAT. PIC called ECO lab and will have someone come out soon to fix dishmachine. PIC instructed on washing everything in 3-compartment sink until dishmachine is sanitizing properly. Verification to be done by 7/19/19.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top unit and refrigerator holding temperatures above 41F. Items had just been prepped and put directly into prep top unit. CDI - All items sent to WIC for further cooling or freezer for quick cooling. Verification to be done by 7/19/19 to check on prep unit nearest to stand-up freezer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several items in prep top unit dated from the day the item was portioned out, not from the day item was prepped or opened from package. REPEAT. CDI - All labels were marked correctly. Verification to be done by 7/19/19 to make sure facility is dating food from day of prep or opening of package.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed only one sanitizer bucket with sanitizer in whole facility, and sanitizer was reading 50ppm. Also observed a couple of sanitizer buckets around kitchen with wiping cloths inside but had no sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of papertowels stored on floor in back area of kitchen next to stand-up fridge.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored above single-service cups in dry storage area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the warewashing machine at the bar reading 0 ppm. All bar utensils will be washed in the kitchen warewashing machine until a repair is made. VR- Verification visit will be made. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with stickers/sticker residue still intact stored as clean. Ensure stickers/sticker residue is removed before washing. CDI- Containers taken to warewashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed a large covered container of pizza sauce from 3/11 at 48F in the walk in cooler. Ensure all TCS foods are cooled within 4 hours when using ambient temperature ingredients. CDI- Sauce voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked potatoes dated 3/3. Multiple containers of chicken wings that were cooked 3/12 were dated 3/13. Ensure all employees know to date mark TCS items with the day it is prepared, not the day it is portioned. CDI- Potatoes voluntarily discarded. Chicken wings dated 3/13.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large covered container of pizza sauce from 3/11 at 48F in the walk in cooler. A large covered container of lettuce from today was in the walk in cooler at 50F. Ensure proper cooling methods are used on all TCS foods in order to cool within the correct parameters. CDI- Pizza sauce voluntarily discarded. Lettuce separated into 3 containers and left uncovered.

3-302.15 Washing Fruits and Vegetables. Observed apples that were washed and ready for use with the stickers still intact. Remove stickers before washing produce.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on the ceiling in the walk in cooler and the ceiling in the kitchen. Cleaning needed and increase cleaning frequency.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with managers ANSI food safety certification did not arrive on site until approximately 1 hour after inspection had started.

2-401.11 Cover and store employee drinks/food to prevent contamination of food or utensils. Observed an employee beverage stored uncovered on a shelf above the deli slicer and an employees pizza being stored/eaten on a prep. counter next to the deli slicer.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 1 sheathed thin probe thermometer with visible debris on the probe. CDI- item was cleaned. Improvements made to cleaning of FCS since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and sliced chicken cold holding above 45F in prep. line coolers (see chart). CDI- these items were transferred to the walk in cooler for cooling.

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 facility holding pizza slices at room temperature during lunch. The facility was not recording begin or end times for these pizzas today. CDI- times were added to pizzas.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed one bottle of cranberry juice being stored in ice that is also used for consumption. CDI- ice was discarded.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets at approximately 50ppm QUAT solution.

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 one knife stored in-between the gap of 2 prep. line coolers.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Discussion with two food employees regarding health policy. First food employee unable to list any symptoms, illness and exposure (language barrier issue). Second food employee was unable to list any reportable symptoms without any assistance. CDI PIC informed food employees where health policy was posted and will review with employees since both are new.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in walk in cooler a employee beverage being stored in pan with exposed lettuce. CDI PIC discarded lettuce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few containers and utensils stored as clean with minor food debris on them. CDI Items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on can opener. CDI Taken to ware washing. Make sure to clean as required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets reading less than 100 ppm for quat ammonium. CDI After checking at 3 compartment sink observed buckets were 97-100 degrees resulting a false reading. PIC will make sure food employees are following manufacturer instructions and checking to ensure meets concentration. Observed both dish machine at bar and back area not dispensing any chlorine. CDI PIC had it adjusted where 100 ppm for chlorine was being produce. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cement being stored over food preparation areas an single service. CDI PIC moved to office.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing rings that have decoration/stones on them. Only a plain ring is acceptable. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees at time of inspection not wearing hair restraints. Make sure to have food employees wear hair restraints when conducting food preparation. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to spread out so sanitizer can ir dry and work effectively. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in reach in units on shelving. Make sure to increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceilings over food preparation areas. Make sure to increase cleaning frequency. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones being stored over food preparation area on line. Observed employee jacket and purse being stored on dry storage rack. Make sure to have a designated area for employee possesions so that food, equipment and single service will not become contaminated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two hand sinks with food debris in basins. CDI Spoke to PIC to ensure hand sinks are only used for washing hands. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at ware washing hand sink. CDI PIC provided during inspection. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed heads of unwashed lettuce being stored on top of washed lettuce container. CDI PIC moved unwashed lettuce. REPEAT. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves and changing task at ware washing; going from dirty to clean. CDI Food employee stopped and directed to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in far left open air cooler cold holding above 45 degrees. CDI PIC started cool down of product. 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 two containers of milk and one container of heavy cream not date marked. CDI PIC 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 two containers of mushrooms cooling placed in reach in unit tightly covered and stacked. CDI PIC moved and placed on ice bath. Observed pan of onions and spinach cooling in walk in cooler tightly packed and densed on a pan. CDI PIC spread out on sheet tray for rapid cool down. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet while performing food preparation. Make sure food employee remove all jewelry when performing food preparation. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entrance to food establishment observed two food employees on line not wearing a hair restraint while performing food preparation. Make sure food employees wear a hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on floor in kitchen. Make sure to store off ground. 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 wiping cloth bucket cloudy and reading less than 150 ppm quat ammonium. CDI PIC had buckets changed out with sanitizer solution for quat greater than 150 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure equipment and utensils air dry so sanitizer will work effectively.

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 minor dust on ceiling and dust on fan in kitchen. Make sure to increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed two food employee touching hats/hair and aprons then proceeding to don gloves for food preparation. Both food employees stopped and instructed to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee only washing for 5 seconds and not using a protective barrier to turn off faucet. CDI Food employee stopped and demonstrated how to properly wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink at bar being blocked for a dump sink. CDI Items moved out of hand sink and instructed bartender to not use as a hand sink; require to have hand sink for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI Paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored over ready to eat such as unwashed mushrooms, tomatoes etc over ready to eat spinach. CDI Items were relocated during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both ware washing (back of house and front of house) not dispensing sanitizer (chlorine) at appropriate concentrations. Ware washing was pulling 0 ppm for chlorine. CDI PIC was able to get both ware washing working; however due to both ware washing being operation for a period of time without dispensing points deducted. Make sure ware washing employoees test periodically to ensure working.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato sauce cooling from room temperature in walk in cooler not hitting parameters. CDI Tomato sauce was moved to walk in freezer for rapid cool down. Tomato sauce was cooling at a rate of .0. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage in walk in cooler cooling; based on time/temperature parameters sausage would not have hit if intervention did not occur. CDI Sausage spread out on sheet pans. Sausage was cooling at a rate of .08 after intervention went to a rate of .60.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in middle flip top unit reading above 45 degrees; thermometer in reach in was reading 50 degrees. CDI PIC will have unit service and all PHF items will be placed on time for today. Until maintenance can fix it; make sure not to store potentially hazardous food in unit. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato sauce and lettuce cooling in walk in cooler tightly covered and stacked on top of each other. CDI Items uncovered and unstacked.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting lemons with bare hands upon entrance. CDI Food employee discarded all lemons.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed toxic substance marked as sanitizer and not registering for quat ammonium/bleach. CDI PIC dumped bottle. Make sure bottles are correctly labeled.

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 and aqueous solution not labeled. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet. Make sure food employees only wear a plain wedding band to facilitate hand washing.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. CDI Sanitizer bucket moved off the floor.

4-501.11 Maintain equipment in good repair. Observed split gasket on on reach in unit (by dry storage) and damaged gasket on reach in unit at pizza preparation area. Make sure to keep in good repair. *PIC says company will be here within the next visit, so those will be addressed.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on nonfood part of slicer. Make sure to increase cleaning frequency. CDI PIC had food employee clean.

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 bulging of floor in walk in freezer. Not in complete disrepair. Need to keep a eye on it to make sure seal is intact. **PIC says will be making repairs to floor.**

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P Observed food employee not using a protective barrier to turn off faucet. CDI Teaching moment with PIC and food employee regarding cleaning procedure to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and tomato dicer deemed as clean with slight food debris. Observed equipment pans deemed as clean with some sticker residue and slight food debris. CDI All items returned to ware washing.

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 pans of lettuce that were cooling; tightly sealed and stacked on top of each other. CDI open all pans to allow heat to be transferred.

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 bottle of water and oil not marked. Make sure to label all aqueous solutions not easy to identify.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box in walk in freezer on floor. CDI PIC placed box on a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed more than 4 buckets of sanitizer solution reading less than 100 ppm of quatenary ammonium. CDI All buckets were dumped and filled to 200 ppm of quat ammonium.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking with plastic containers. CDI Items were spread out to dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed doors open to trash receptable. Observed debris and equipment no longer in use. **Shared facility, will contact other food establishments during next inspection regarding shared area.**

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 bulging floor in walk-in freezer. Make sure to check seal frequently to ensure floor is coming unsealed.