MELLOW MUSHROOM #169

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal drink stored on prep table. CDI - PIC moved drink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Feta cheese wrapped in a wiping cloth. CDI - Feta discarded. Do not let cloths touch food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce recorded below 135F. CDI - Re-heated to 165F. 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) Commercial hummus not dated after opening. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One low bucket of Sink and Surface Quat recorded. New bucket exchanged, CDI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main cutting boards for two flip top coolers scarred and in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic and metal containers with food and sticker debris. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, pepperoni and roasted tomatoes above 41F in prep unit. Ambient air of unit was 47F. Pepperoni was placed in walk in freezer to cool. All other items were voluntarily discarded. PIC stated items will not be held in the prep unit until it is repaired. VERIFICATION 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed pizza sauce thawing in prep sink at room temperature. CDI: Pizza sauce was placed in walk in cooler.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down inside container touching the cabbage mixture.

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 build up on ceiling vent above chemical shelf. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed dispenser at (1) hand sink unable to produce soap due to having dead battery. CDI - PIC provided extra soap pump to hand sink. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following foods cold holding in prep tops and left out in ambient temperatures above 41 F: Beef, blue cheese dressing, creamy pesto, lettuce and sausage. Refer to temperature chart for details. CDI - Food left out in ambient temperatures voluntarily discarded while items in the prep tops moved back into WIC/WIF to cool down to 41 F. -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.

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 no date labels on 3x containers of roma tomatoes which was prepared yesterday morning. Two containers at the pizza make station and one in the walk-in cooler. CDI - PIC added proper date labels to each container. 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 the following TCS applicable foods being held for re-sale in the facility past 7 day requirement: Ricotta (1/20-1/26) and roasted tomatoes (1/21-1/27). CDI - Expired foods were voluntarily discarded by PIC. Observed mac & cheese date labeled as 1/18 when it was prepared yesterday. CDI - Allowed PIC to add correct date label. -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.

3-501.15 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 large quantities of lettuce cooling covered with plastic and lidded inside of deep plastic containers in the walk-in cooler with 0-1 F change after +35 minutes. CDI - Product broken down into smaller batches and left vented for air flow. EHS and PIC observed temperatures begin to decrease 2-4 F after additional + 10 minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed (2) sanitizer buckets with 0 ppm of sink and surface sanitizer. CDI - PIC remade all sanitizer buckets with appropriate levels of concentration. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm pinkish black buildup on the interior of the ice machine. EHS recommended increasing cleaning thoroughness and frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed vodka sauce in hot holding less than 135F. PIC stated that vodka sauce was from prep at 10:00 AM. -CDI- PIC reheated vodka sauce to above 135F to go back into HH. No points taken due to a great improvement. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple foods cold holding in prep tops above 41F. Observed salad lettuce in WIC above 41F. Refer to temp log. Also observed ricotta inside squeeze bottle in a shallow ice bath on the prep table temping at 62 F. From discussion with PIC, prep top foods and ricotta were temped by PIC before going into prep unit from WIC 1.5 hours before inspection and lettuce was prepped 2 days prior. -CDI- PIC voluntarily discarded lettuce. Prep top foods and ricotta were moved back into WIC to cool down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed household use pesticide in the chemical storage. -CDI- PIC voluntarily discarded pesticide. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed single small spray bottle that was unlabeled on the chemical storage shelf. -CDI- PIC voluntarily discarded unlabeled bottle.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open door of dumpsters. Maintain closed to prevent the harborage of pests. -CDI- PIC closed door.

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 ceiling frame above hot holding station at cook line detaching from the ceiling. EHS recommended reattaching the piece that is detaching.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PICs with limited knowledge on FBI related symptoms, exclusion and restrictions procedures. CDI - Extensively discussed employee health policy and procedures. EHS provided updated employee health policy (3 pages). -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on some metal food containers stored as clean. CDI - Containers removed to dish pit to be w/r/s. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on inner surfaces of ice machine. Per PIC, ice machine was cleaned last week.Thorough cleaning required. -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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed beer cheese and four boxes of to-go pizza orders hot holding < 135 F. Refer to temperature observation chart. CDI - Products voluntarily discarded by PIC. -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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed ham, 2x containers of ground beef and caramelized onions cold holding > 41 F inside their respective prep tops. Refer to temperature observation chart. From discussion with PIC, ham and ground beef were cold holding since yesterday and caramelized onions were pulled from its cooling process an hour prior. CDI - Caramelized onions transferred to the walk-in freezer for rapid cooling towards < 41 F, remaining foods voluntarily discarded by PIC. -3- 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.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels for lettuce and fresh mozzarella. Per PIC, these were first prepared yesterday. CDI - PIC date marked items. REPEAT VIOLATION: 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 the following foods being held past 7 day requirement: Queso (5/17-5/23) and ham 5/20-5/26). CDI - PIC voluntarily discarded expired foods. -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.

REPEAT VIOLATION: 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 unable to produce written procedures for pizza held on TPHC during today’s inspection. CDI - TPHC written procedures form provided to the facility. REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for pizzas held on TPHC since 11:00 AM. CDI - Allowed time stamps to be added to products. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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. Observed caramelized onions cooling in the prep top (temped at 60 F). From discussion with food handler, the caramelized onions began the cooling process an hour prior. CDI - Product transferred to the walk-in freezer for rapid cooling towards < 41 F. 0 demerits due to improvement noted from previous inspection. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present stored in the prep top. Remove stickers prior to washing. CDI - Sliced avocado voluntarily discarded, remaining were removed to be thoroughly washed.. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates and metal food bowls stacked wet. Allow to air dry prior to stacking. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages stored on top of dry goods container used for sugar. CDI - Drinks removed by PIC to prevent contamination. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over ready to eat foods and washed produce in the walk-in cooler. CDI - Storage order corrected by PIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed beer cheese placed on top of a flat sheet pan inefficiently reheating on flat top. According to food employee, reheating began at 11:40 am. REHS tracked reheating progress with initial temperature of 47 F. After 30 minutes, temperature recorded at 56 F. CDI - Beer cheese placed directly on top of stove top to allow reheating towards > 165 F. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed large quantity of red sauce filled to the brim inside of a covered deep plastic food container in the walk-in cooler cooling since previous day, according to its date label. Image attached for reference. CDI - PIC removed product for voluntary disposal. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed red sauce cold holding at 45 F in the walk-in cooler. Other items were observed to be cold holding < 41 F. CDI - Product voluntarily discarded due to cold holding since previous day. No escalation of points due to improvement noted. -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 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 24 hrs. - 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 tomatoes in the salad prep cooler without a date. According to food employee, item had been prepared yesterday. CDI - Food employee allowed to date mark tomatoes. -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.

3-501.19 (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 unable to produce written procedures for TPHC during today’s inspection. CDI - TPHC procedures document provided to the facility. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for pizzas held on TPHC since 11:30 AM. CDI - Employees instructed on SOP and time stamps added to products. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical substance in spray bottle. CDI - PIC discarded product. REHS educated the PIC on properly labeling chemicals to prevent misuse. -0-

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 filled to the brim inside a large deep plastic container cooling covered in the walk in cooler (temped at 45 F). CDI - PIC voluntarily discarded product as it had been cooling since previous day, according to date labeling. -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.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present stored in the prep top. Remove stickers prior to washing. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no sink & surface test kit for the 3-compartment sink. Provide. -0.5- *Verification visit required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine not sanitizing. CDI - PIC fans a few more times. It was AM and has not been turned on a running. Recommend running and testing prior to using for the day to ensure sanitizer concentration is at the correct levels. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in the walk in cooler above 41F. PIC stated that they received a delivery and the walk in cooler door was open for a good amount of time. Recommended placing chicken wings toward the back of the cooler to maintain cold holding temps of 41F and below. CDI - Allowed PIC to chill back down to 41F in the walk in freezer. 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 sanitizer buckets with 0ppm of sink and surface sanitizer. CDI - PIC remade all sanitizer buckets.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates and bowls stacked wet. Allow to air dry prior to stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple metal pans with food debris. CDI - pans were returned to the dishmachine to be washed and 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling covered and stacked in the walk in cooler (temped at 46F) CDI - PIC decreased the amount of wings, unstacked and uncovered and placed in the walk in freezer. Temped at 39.5F 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 .

3-304.12 (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 in crevice of prep top cooler.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food pans stacked wet. Allow to air dry prior to stacking.

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 just prepped chicken cool temp1@1143 = 43F and then at 1230, no change as the chicken was in a deep food container, covered and stacked. CDI - PIC placed containers in the Walk in freezer. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner at the dish area without a label. CDI - PIC properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed jut prepped cooked chicken cooling covered and stacked in the walk in cooler. Observed just prepped spinach dip filled in a deep pans and covered with plastic wrap. CDI - Chicken was uncovered and unstacked then placed in the walk in freezer. The amount of Spinach dip was decreased in the food pans to allow rapid cooling. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of truffle oil unlabeled. Observed a couple shakers with red pepper, salt and spices unlabeled. CDI - PIC labeled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings on the prep table at 71F. Food handler was in the process of placed from sheet pans to food containers, however the temperature had increase. CDI - PIC reheated the wings back to 165F and started the cooling process again. Observed cut tomatoes, bruschetta, salad mix, spinach dip and chicken wings above 41F in the salad prep top cooler. Ambient air of the unit was 55F. CDI - PIC voluntarily all TCS foods in the unit and placed covers back on the unit, ambient air was taken again and was at 46F. PIC to call for repair. Compliance visit required to ensure compliance. Observed the back prep top cooler temping at 49F, TCS foods temped: mozzarella, sautéed onions, steak, cooked chicken all temped above 41F. CDI - PIC voluntarily discarded all TCS foods in the unit. During the inspection found that a plastic bag was blocking the intake fan behind the unit. CDI - PIC removed the plastic bag and the unit decreased in temp rapidly. Temp of unit is now at 37F. Allowed PIC to continue to use the unit. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and cut tomatoes prepped today in deep containers and covered. CDI - PIC removed from containers and placed in shallow pans to rapidly cool to 41F and below. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed vegetables and fruit (apples and avocados )with stickers. Remove stickers prior to washing.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups and food pans stacked wet. Allow to air dry prior to stacking.

4-903.11(A)(C) Store single-use and single-service articles 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 single service cups next to the soda machine (behind take out counter) stored in a manner that allows from contamination. Protect the food contact portion of the single use item.

4-501.11 Maintain equipment in good repair. Observed salad prep top cooler ambient air temp of 55F. Call for repair. Discontinue use until unit can maintain 41F or below. Compliance visit required to ensure compliance is met.

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 exterior of the pizza prep cooler and framing around the doors in need of cleaning. Observed tracks to the ice machine doors accumulating black residue. Clean and maintain. Observed the exterior of the ice machine in need of cleaning. Clean and maintain.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored to dry. Storage with the mop head down to prevent contamination of the handle.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC during my inspection was unable to answer questions regarding testing the sanitizing of the dishmachine. CDI - prodvidd education. Observed no CFM during my inspection. CDI - PIC arrived in the middle of inspection. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 written vomit and diarrhea clean up plan on site during inspection. CDI: PIC found procedures.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the food prep handsink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of both food prep handsinks. CDI - Cart relocated.

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 feta cheese in the salad prep cooler without a date. CDI - Feta was opened today, but is kept longer than 24 hours. Feta date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 just prepped sliced tomatoes cooling covered and stacked in the walk in cooler. CDI - PIC uncovered and unstacked. Improvement in cooking. 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. Observed no sanitizer in the sanitizer buckets. CDI - PIC remade the sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed washed vegetables with stickers. Remove stickers prior to washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups and food pans stacked wet. Allow to air dry prior to stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit for the dishmachine. Provide. PIC found the test kit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sautéed onions and mozzarella (just prepped and placed in prep top cooler) above 41F and were doubled panned in the unit. CDI- Onions and mozzarella were placed in the walk in cooler to cool back down to 41F or below. PIC brought out another sautéed onions from the walk in cooler at 39F. Avoid double panning as this increases the temperature of TSC foods in the unit. - REPEAT- 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 tzatziki sauce dated for 2/24, exceeding the 7 days for datemarking. CDI - PIC 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs for chicken wings stored in standing water. CDI - water removed.

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 interior of refrigeration units in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercially made ranch dressing temped above 41F at the reach in cooler at the take out counter. CDI- All TCS products in the reach in cooler at take out were voluntarily discarded. Call for repair For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 mozzarella, provolone and shredded mozzarella temped above 41F at the prep top cooler (back wall), temped the unit at 50-51F. Discussion with the PIC all the TCS products were placed in the prep top cooler (back wall) was placed in the unit at 10AM. Explained to the PIC that the TCS foods shall be properly cooled prior to placing into service. Observed spinach dip and lettuce just prepped and covered with plastic in the walk in cooler. CDI- PIC placed products in the walk in cooler/freezer to chill down to 41F. Spinach dip and lettuce were uncovered. -REPEAT- Compliance visit will be conducted to ensure proper cooling practices.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing an effective beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizing bucket with 100 ppm of quat. CDI - sanitizer was remade. Ensure manufacturers instructions are followed in regards to the water temperature.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two handsinks blocked by trash cans or a car. CDI - Cart and trash cans were moved.

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 food debris on plates. CDI - Plates were moved to be cleaned. EHS recommended PIC store plates upside down in food prep areas to prevent debris falling on food contact surface.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red buckets labeled sanitizer contained detergent and some disinfectant. CDI - PIC emptied buckets and filled buckets with sanitizer. Toxic containers must be labeled correctly.

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 several foods in make table above 41 F. PIC stated foods were cooling in make table after being pulled to use at prep table for catering order. Observed tomatoes cooling in WIC covered in layers of plastic drop 0 degrees in 1 hour. Observed ranch and blue cheese dressing in portioned cups at 48 F cups were being cooled in reach in. CDI - Dressing cups were moved to rapidly cool in WIF. Tomatoes were uncovered. Food from make table was moved to cool in WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans.

REPEAT VIOLATION: 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 1 uncovered drink stored on prep surfaces in the kitchen. CDI: drink was discarded. Improvement has been noted from last inspection. Only 1 drink observed this time.

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees filling up a pitcher and a cup with water from the handsinks. CDI: education provided on proper use of handsink and it’s purpose.

REPEAT VIOLATION: 5-103.11 Ensure hot and cold water are available for use. Observed cold water not working at faucet at the 3-compartment sink. CDI: Work order will be placed for faucet. No points deducted due to hot water available on this inspection. Compliance visit will be made in 10 days to ensure faucet has been repaired.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from shared dumpster. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to open of the shared dumpsters.

REPEAT VIOLATION: 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Some priority violations were out including date marking again on this inspection. CDI: Requirements discussed with PIC.

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

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 uncovered drinks stored on prep surfaces in throughout the kitchen. CDI: drinks discarded/relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar handsink. CDI: towels provided.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed incorrect dates on ranch and blue cheese in reach-in at wait station area. CDI: dates corrected. Observed incorrect date on spinach dip at salad station cooler. Observed incorrect date on wings inside cooler and meatballs that were pulled from freezer yesterday not dated. CDI: correct dates were placed. Observed one squeeze bottle of garlic aioli dated 2-4-22 that had expired past 7 days. CDI: properly discarded. Improvement on dates was observed. Full points will be deducted on next inspection if either products are dated incorrectly, not dated, or expired.

REPEAT VIOLATION: 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 squeeze bottles stored at grill. CDI: Bottles labeled. Observed some bottles of water stored that were not labeled.

REPEAT VIOLATION: 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans stored with in use cans on can rack. CDI: cans were separated on rack; discussion with PIC to label area for dented cans only. Improvement noted; no food stored on floor; different violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers and wait staff not wearing hair restraints.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed all sanitizer buckets stored on the floor on grill line. CDI: moved off of the floor.

4-501.11 Maintain equipment in good repair. Observed bottom cooler drawer at salad station not closing properly. Work order has been placed for cooler. Observed work order has been placed for pizza cooler. Observed top part of cooler freezing products.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink only reaching 94F. PIC determined that there was an error message on water heater. CDI: PIC repaired hot water heater during inspection. Hot water at sink now reaching 136F.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Through discussion and observation, PIC did not have answers to all questions regarding all PIC duties. Some priority violations were out including date marking and proper w/r/s of the slicer at required intervals. CDI: Requirements discussed with PIC.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan on site during inspection. CDI: EHS provided PIC with a link to the state plan via email.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer that hasn’t been used since yesterday with food debris and build up. CDI: Slicer cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed curry and bar b que chicken that had sauce added to it with no date mark. Observed buffalo chicken with date of 11/3, when chicken was originally form 10/30. CDI: All pans were date marked 10/30 (the date on the pan the chicken came from prior to having sauce added).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on what PIC identified as peroxide cleaner. CDI: Bottle labeled.

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 squeeze bottles stored at grill. CDI: PIC identified bottles as water and oil. Bottles labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk meat and case of chicken wings stored on floor of walk in freezer. Observed pizza sauce buckets stored on floor in walk in.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep top near steam well upon arrival. CDI: Phone removed.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink at back prep area without paper towels. CDI: towels were provided. ******NOTE: Observed handsink closest to main line next to salad cooler had been removed for repair. Part was ordered for handsink and it will be replaced and put back in original place once part arrives.

REPEAT: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed garlic and shaved parm on TPHC without times marked. CDI: times marked during inspection. Observed pesto sitting out on counter that was said to be on TPHC but not found on the procedure sheet. CDI: pesto added to procedures.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine lettuce mix in deep plastic containers cooling inside walk-in cooler while tightly covered in plastic. CDI: lettuce mix separated into more shallow portion and uncovered. Observed spinach dip in containers cooling while tightly covered and stacked inside walk-in cooler and bottom of salad prep cooler. CDI - dip was unwrapped and separated on sheet trays and placed inside walk-in cooler. Facility will develop SOP/Risk Control Plan to monitor cooling methods. EHS will follow-up to ensure plan has been developed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Staff not wearing hair restraint will handling food. *******NOTE -(General Comment) - Chemical Dishmachine is not working and was not in use at time of inspection. Facility is using 3-compartment sink until dishmachine can be repaired. Ecolab is scheduled to arrive today for repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper stored as clean with food debris remaining. CDI: removed and taken to dish area to be cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink residue near chute of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at bar not dispensing sanitizer at proper strength - 0ppm. CDI: Facility will use kitchen dishmachine to sanitize dishes. Ecolab set to make a visit for repair today. Will make a compliance visit to ensure bar dishmachine is working properly.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed macaroni and cheese inside salad cooler that had expired past 7 days. CDI: product discarded. This was the only product that was out of date.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times documented for cheese pizza by the slice held on TPHC. CDI: time was marked on clipboard documenting time in and time out.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no label on one of the chemical bottles at the bar. CDI: bottle was labeled.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine lettuce mix in deep plastic containers at 52F cooling inside walk-in cooler while tightly covered in plastic. CDI: lettuce mix separated into more shallow portion and uncovered. Observed steak that was cooling inside pizza cooler. Observed tomato and lettuce cooling inside top of salad cooler. CDI: product moved to the walk-in cooler to rapid cool prior to placing inside unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer available fort checking food temperatures. VR required in 10 days to ensure thermometer is provided.

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 squeeze bottles not labeled at cook area.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets with low concentration of 0 -50ppm. CDI: sanitizer changed out to proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans at dish area wet stacked.

General Comment: 5-103.11 Capacity-Quantity and Availability - PF. Observed cold water on handsink with foot pedal not working. CDI: work order sent in to repair sink. Observed several other handsink in close proximity that can be used for proper handwashing.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed right side of pizza station cooler holding products > 41F (see temp chart). Some at 42F - 44F. Advised to keep lids on products until close to service and not to overfill pans. CDI: items taken back to walk-in cooler to rapid chill. Points not escalated due to nature of violation and some products being close to borderline temperatures. Correct issue to avoid full deduction of points on next inspection.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed inside hoagie cooler roasted tomatoes, ham, and meatballs with expired 7 day dates. Observed inside reach-in cooler ranch dressing with expired 7 day date. Observed inside salad prep cooler ziti sauce expired 7 day date. In discussion with PIC employees are putting new products in old pans and not changing old dates properly. CDI: all items voluntarily discarded. Points not escalated due to improvement. ALL Products were dated but some were expired.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine lettuce and sliced chicken cooling inside walk-in cooler while tightly covered in plastic and lids. CDI: product moved to dough trays and spread out to cool more effectively.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers at cook line not labeled.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on wall at cooking area. Manager stated that they have been having pest control come out once a week for pest treatment. Advised to continue effective pest treatment.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets and watch on while preparing food.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up around chute.

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 chicken, steak, and romaine cooling below required rates. CDI: Products vented and spread out for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic aioli in prep top above 41F. Observed mozzarella, buffalo chicken, mushrooms, onions, and feta above 41F in pizza cooler. CDI: ITems voluntarily discarded. Front of cooler drawer is warmer due to employees not fully closing drawer. Cooler drawer must be properly closed to ensure correct temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of sliced turkey with no date and the gluten free pizza sauce with no date. CDI: Items properly date marked for yesterday. REPEAT VIOLATION. Improvement from previous inspection. Less items without a date and smaller amounts.

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 romaine cooling while tightly covered in reach in and in walk in, and chicken and steak cooling in cooler drawers. CDI: Products vented for proper cooling. Meats moved to the freezer. Observed meatballs cooling in walk in while covered. CDI: Product vented.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors open. CDI: Doors closed.

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 AC vents with some dust build up. Observed black build up at caulking of 3-comp sink. REPEAT VIOLATION

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at bar handsink. Ensure to provide soap at all times. CDI PIC provided soap during the inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men's restroom. CDI PIC provided a handwash sign during the inspection.

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 container of grilled onions not labeled. PIC stated that the grilled onions were the last of the bulk batch from the walk in cooler. Ensure to label the last container of product with proper prep date. Observed cooked mushrooms (dated 9/15) held past 7 days and chicken salad not labeled. CDI PIC voluntarily discarded items that were not labeled or held past 7 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles by the prep area without labels. Ensure to label to easily identify.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beer stored on the floor of the walk in cooler. Ensure to store off the floor. 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 a dented can stored with other cans on dry storage rack. CDI PIC removed dented can.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee actively prepping food while wearing wrist bracelets. Ensure to remove while prepping food.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed QUAT sanitizer buckets below 50 ppm. Ensure to maintain at proper concentrations.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout the facility with debris build up. Observed reach in units and pull drawers with minor food debris. Ensure to increase cleaning frequency. Repeat violation.

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 AC vents with debris build up and black build up on caulking at the 3 comp sink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed plate thermometer read 131F. CDI: All dishes are being washed and submerged in sanitizer for proper contact time due to nature of rush business. If dish machine is not properly sanitizing by 4pm (prior to dinner service) single service may only be used until dish machine is sanitizing properly. VERIFICATION REQUIRED 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris and build up on blade and under blade guard. Per PIC, slicer has not been used today. CDI: Slicer properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings in salad prep top, and food items in sandwich prep top above 41F. CDI: Items used during lunch and if any left, rapidly cooled all within less than 2 hours. PIC phoned maintenance person to come look at sandwich unit. EHS recommends putting dressings on TPHC due to volume that is gone through. REPEAT VIOLATION Refrigeration unit air temp is 33F and all food in reach in portion is 41F and below.

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 no time labeling on pizzas. CDI: Employee stated that they came out at 11:05am. Employee labeled food properly. All pizzas were sold by half way through inspection. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed apples that were ready to eat/being sliced from with stickers remaining.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of coolers in need of detail cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P 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 macaroni cooling in walk in at a rate of .04F/min. CDI: Product moved to walk in freezer and cooled to 32F within 20 min. Observed items cooled below 45F (not prepared today) but not to 41F in walk in cooler including wings, potatoes, and sausage. Observed some items prepared today cooled to below 45F, but not 41F including feta, carmelized onions, and tomatoes. CDI: Items vented or relocated to cool to 41F and below. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed garlic butter hot holding below 135F. CDI: Product rapidly reheated to more than 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, spinach, and garlic aioli holding above 41F. Garlic aioli was held outside of temperature control above 45F. CDI: Garlic aioli voluntarily discarded. Other items rapidly cooled to below 41F in walk in, uncovered. REPEAT VIOLATION

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 no time marked on pizzas held on TPHC. CDI: Time placed on pizzas.

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 lettuce cooling in prep top cooler. Observed BBQ chicken cooling in prep top. CDI: Items vented and cooled to 41F in walk in cooler. Items were below 45F. Observed sausage cooling in walk in above 45F, while tightly wrapped. CDI: Product placed on sheet tray for rapid cooling. Observed macaroni and cheese cooling while tightly wrapped and stacked. CDI: Product placed on sheet pan and cooled in walk in freezer. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at bar and server station. CDI: Cups separated for air drying. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen as evidenced by improper glove usage, improper cooling, poor cold holding, and date marking issues.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in family bathroom.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves rinse and load dirty dishes into dish machine and then put away clean dishes. CDI: Employee directed to change gloves when moving from dirty items to clean items. Employee removed gloves, washed hands, and donned new gloves, per Environmental Health Specialist's request. Dishes rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked containers stored as clean with sticker residue and food debris on them. CDI: Items taken to dish area to be rewashed. Observed food debris on slicer. Per PIC, slicer has not been used today. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up on interior chute and ice shield. REPEAT VIOLATION

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 pizza sauce still cooling and prepared today at 11:30am above 41F in walk in, prep top cooler, and cooler drawers. CDI: Product voluntarily discarded in all areas. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items holding above 45F including steak, cooked mushrooms, and meatballs. CDI: Items voluntarily discarded. Observed several food items holding above 41F in units. CDI: Items were stocked today and will be used by end of shift (lettuce, turkey, and tofu). REPEAT VIOLATION

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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on pizza sauce, steak, cooked mushrooms, sundried tomatoes, hummus, or cooked potatoes throughout restaurant. 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 Observed pizza sauce cooling in covered container in walk in cooler. Observed greens cooling in prep top cooler. Observed pizza sauce cooling in prep top cooler drawers. Observed pizza sauce cooling in prep top. CDI: All sauce voluntarily discarded. Greens reduced in volume and cooled in walk in.

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 on site. VERIFICATION REQUIRED

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 with no labels with what PIC stated were oil and water in them. Observed shaker with what PIC stated was salt. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored directly on floor. REPEAT VIOLATION Previous violation corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 50ppm quat sanitizer in them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station. Observed cups wet stacked in bar cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plastic portion lids and drink lids stored with service side up.

4-501.11 Maintain equipment in good repair. Observed split gaskets on some cooler drawers. Observed damaged/missing handle on lid for prep top cooler. REPEAT VIOLATION Previous issue corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the insides of coolers and gaskets on cooler doors with food debris and build up. Observed cooler drawer handles with food debris in them. Observed the outsides of some containers stored as clean in dish area with tomato sauce on them. Observed dish rack for clean dishes with tomato sauce on it. Observed black build up in door crease and outside of ice machine. REPEAT VIOLATION

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in prep area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open.

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 floor in walk in cooler with heavy accumulation of food debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked by large red bin and dish rack. CDI: Items relocated to unblock handsink. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine plate and doors with black and pink build up.

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 containers of romaine lettuce cooling in walk in at rate of 0F/min. CDI: Food uncovered and proper cooling rate achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in prep top cooler above 45F. See #45. CDI: Food items in cooler from yesterday were voluntarily discarded. Items prepared today were rapidly cooled and then held on ice. Repair person was called and will be here this afternoon. Observed garlic in oil from a jar that states "refrigerate after opening" stored on the prep table. CDI: Item cooled and placed in reach in. Observed spring mix stacked above chill line in prep top. CDI: Item was lowered in the container to stay cold. REPEAT VIOLATION

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 several items in prep coolers made or opened over the weekend. CDI: Items labeled. 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 macaroni opened yesterday, portioned today with today's date. CDI: Macaroni labeled with sunday's date.

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 romaine cooling while tightly covered in walk in. CDI: Romaine uncovered. REPEAT VIOLATION Some improvement from previous inspection

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 squeeze bottles that PIC stated were oil, water, and teriyaki sauce. Observed unlabeled spice shaker with spice blend. CDI: Items labeled. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of lettuce stored directly on racks in cooler. CDI: Outer layers of lettuce removed and then head was wrapped before placing it back in the cooler.

4-501.11 Maintain equipment in good repair. Observed pizza prep cooler holding food above 45F. Repair person called. See #20. Observed handsinks in need of recaulking to the wall. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on ceiling tiles near vents. Observed bottom of pizza cooler with food debris. REPEAT VIOLATION Previous issue corrected.

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 rusted vent above 3-comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over patron food in reach in cooler near pick up counter.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. REPEAT Observed employee personal water bottle being stored on prep table next to slicer. Observed employee drink being stored on top of salad prep top cooler. CDI: Drinks removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee clean slicer with soapy water where soapy water bucket was being stored in hand sink. CDI: Employee relocated soapy water bucket. EHS explained that hand sinks are considered unclean and they should be used for hand washing only. Observed bartender take measuring cup and rinse it in hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading at 10 ppm chlorine and then 0 ppm chlorine. VERIFICATION REQUIRED to ensure bar dish machine has been serviced.

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 lettuce and sliced tomatoes cooling at a rate of 0 deg/min and 0.02 deg/min in walk-in cooler. CDI: items were left vented to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads above 45F in salad prep cooler including romaine, mixed greens, and iceberg lettuce. Observed items above 45F in pizza prep coolers including bbq chicken, chicken, buffalo chicken, and ricotta cheese. CDI: PIC relocated items to walk-in to quickly cool as they had not been out of temperature for very long. EHS suggested keeping cooler lids in place during down hours. Observed sausage holding at 47F, beef at 48F, and marinara at 46F in pizza prep cooler drawers. Items were all in the front rows of drawers. CDI: items were relocated to walk-in cooler to quickly cool. PIC placed empty pans in front rows. Observed sandwich prep cooler to be out of order holding foods around 50F including ham, cooked mushrooms, cooked onions, tofu, sliced tomatoes, meatballs, chicken, cheese, cooked potatoes, etc. CDI: all items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf REPEAT Observed consumer advisory asterik on menu to be the same asterisk that is used for "These items are so good they count as two ingredients." New menus have been ordered for this summer and will be on the way.

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 pizza sauce cooling in large trash can sized container with lid upon arrival. Sauce was almost out of cooling window. EHS had employees relocate sauce to walk-in freezer and place ice wand in product to stir frequently to ensure drop in temperature. EHS suggested to make this a permanent procedure. Observed ground beef cooling with tightly wrapped plastic. Observed chicken wings cooling stacked, with lids in walk-in. CDi: PIC had employees spread chicken wings onto sheet pans. Observed sliced tomatoes and lettuce cooling stacked, with lids in walk-in. EHS advised PIC to leave items vented or uncovered during cooling process to release heat and allow cold air to circulate.

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 squeeze bottles and spice shakers without labeling throughout kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping clothes being stored over the fill line of sanitizer buckets. Observd sanitizer bucket being stored under the hand sink of server station. CDI: sanitizer bucket relocated from under sink.

4-501.11 Maintain equipment in good repair. Observed sandwich prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure sandwich prep cooler is capable of holding foods at 45F or below. (41F or beow after January 1, 2018). 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. REPEAT Observed cutting boards on prep top coolers with cuts and discoloration. CONTINUED FROM #20 Observed garlic in water with label "refrigerate after opening" at 83F on counter. CDI: garlic voluntarily discarded. PIC stated garlic will be kept cold from now on. New 41F poster left with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on hood vents above ovens. PIC stated this is scheduled for tomorrow.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored above pizza prep cooler. CDI-drink disposed of.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee push mop bucket over with hand and continue to scoop ice. CDI-PIC directed her to wash hands, ice discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink on front line. CDI-paper towels put into dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many containers stored clean with food debris, grease, stickers and food odors. Can opener had build-up on blade. Chef's knives rinsed in prep sink. CDI- all went to dishmachine to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed considerable pink build-up on the upper interior of ice machine.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisks used for consumer advisory for undercooked foods, on dressings, and as gluten free. Use different symbols for different meanings. ie. an asterisk, a smiley face or 1 asterisks, 2 asterisks... Verification Required

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor. 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 soiled wiping rags stored on counters.

3-302.15 Wash fruits and vegetables prior to use. Observed cut apple in make unit with sticker still on it. Make sure fruit with edible peels are washed prior to cutting.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice wands stored in contact with shelving in freezer. After W/R/S wrap ice wand to protect it from contamination. Observed ice scoop handle down in ice, bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many containers stacked wet. Containers linty from being towel dried. Clean utensils stored next to dirty dishes on 3-comp sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed unwrapped pizza boxes stored interior side up under very dusty ceiling and vent

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. Observed pizza spatulas and cutting boards etched and cracked. Need resurfacing or replacement.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in women's bathroom.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed dusty ventilation

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 were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth in hand sink to be used on prep cooler cutting board. CDI: PIC saw this and stopped and educated employee on the proper use of hand sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT Observed dish machine running with 0ppm chlorine. CDI: Ecolab was out during inspection and fixed dish machine to be running properly at 150 ppm chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer, tomato dicer, and can opener blade being stored as clean with food debris left on them. CDI: items were taken to dish machine to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build-up on the upper interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Improvement was seen on cold holding from last inspection. Observed curry chicken and 4 containers of marinara holding above 45F in pizza cooler drawers. Unit had just been serviced with a new compressor and PIC believes that unit was overloaded with product when trying to cool back down. CDI: marinara had not been in the cooler long and was relocated to walk-in freezer to quickly cool. Chicken was 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 REPEAT Observed whipped cream, mac-n-cheese, steak, curry chicken, and sliced chicken without date labels. CDI: PIC was sure of when all items were opened/prepared/cooked and correctly labeled all items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey chunk in the walk-in dated 12/12. CDI: PIC voluntarily discarded turkey.

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 squeeze bottles and spice shakers around cook line without labeling.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drop a pizza cutter on the floor, pick it up with gloves on, and then return to kneading pizza dough. CDI: EHS instructed employee to wash hands and change gloves between processes such and cleaning and food prep.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine running with 0 ppm chlorine. VERIFICATION REQUIRED to ensure is machine has been serviced. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed PIC state that knifes and utensils used with TCS foods are washed after the lunch shift and at the end of the night. The night shift is longer than four hours. CDI: EHS educated PIC on washing utensils that are used with TCS foods every four hours by sending to dish washer or three compartment sink. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT Observed build-up in the top part of the ice machine in some cracks and crevices.

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 items cooling in walk-in cooler with plastic wrap, stacking, and lids. PIC stated it is Mellow Mushroom policy to cover everything. Food Code requires items to be cooled using appropriate methods. CDI: all items were uncovered to rapidly cool. Observed multiple items that did not meet proper cooling rates including but not limited to ground beef, sliced ham, tomatoes, lettuce, and steak. Items that did not cool properly were voluntarily discarded. VERIFICATION REQUIRED to ensure cooling system has been implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed items on prep top that were holding at 50F. Cooler had been switched off during cleaning. PIC stated nothing stays in that cooler overnight. All TCS foods were taken to the walk-in to quickly cool. Observed items on prep top #2 holding at temperatures above 45F. Items below in prep cooler were holding below 45F. Issue is due to the mixing of ambient air with product. Items were taken to walk-in to quickly cool. EHS recommended placing lids on prep tops during non-busy hours to ensure food is maintained at proper temperatures. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 45F or below.

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 heavy cream without date label. CDI: PIC was not sure of when cream was opened. Voluntary discard.

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 REPEAT Observed no cooling system in place and no knowledge of proper cooling methods. PIC stated that it is Mellow Mushroom policy to have all food items cooling and holding with plastic wrap or lids. Observed sliced tomatoes, sliced deli meats, sausage, ground beef, and chopped lettuce all cooling with tightly wrapped plastic and lids. Observed trash can sized container of pizza sauce cooling with tight fitting lid. Observed prepared items cooling in prep top units that are not designed for cooling. CDI: EHS educated PIC on proper cooling methods. VERIFICATION REQUIRED to ensure facility has grasped the concept of active cooling methods. EHS suggested separating pizza sauce into small containers or moving container to freezer to cool with the lids off while an employee periodically stirs sauce with utensil or ice wand.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic lids in handsink next to salad cooler. CDI: Lids removed. PIC reminded to ensure handsinks are only used for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, cutting boards are only being washed, rinsed, and sanitized daily. Food is placed directly on cutting boards during preparation. CDI: Items taken back for cleaning at 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one bowl of mushroom soup in microwave holding at 80F. CDI: Soup discarded. Items in steam table holding properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in sandwich prep top cooler above 45F. CDI: Items voluntarily discarded. Cooler turned down. Items were not replenished until cooler had a chance to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items that were prepped today cooling in walk in cooler while covered with plastic wrap. CDI: Items pjut onto sheet trays and speed racks for proper cooling. Observed pizza sauce and sliced tomatoes cooling in prep coolers. CDI: All items moved to walk in for proper cooling.

3-501.13 Use approved thawing methods. Observed unopened ham chub in sink thawing with no running water. CDI: Ham chub relocated to walk in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout facility stored on counters. CDI: All cloths moved to a sanitizer bucket or dirty laundry.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on cooler door on line.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and container lids stored as clean with cracks, and chips. CDI: Items separated for reordering.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed missing trashcans at several handsinks.