CARMELLA'S PIZZA GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed Alfredo, raw beef, cooked chicken above 41F. CDI- PIC voluntarily discarded Alfredo and chicken. EHS allowed PIC to cool raw beef in freezer. **REPEAT** -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 .

3-501.19(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 EHS observed facility holding cooked chicken wings on time with no sticker to denote time when product was taken out of cold holding. CDI- EHS allowed PIC to date the product as they pulled items out for an order which showed on the ticket. -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 EHS observed several items in make unit that were above 41F at the start of inspection. PIC stated the the unit had just been cleaned and that this items were left outside the unit for approximately 10-15 minutes while the unit wa being cleaned. PIC stated the items had been placed back into the unit to cool. After 30 minutes there was no a change in temperature of these products. Ambient air temperature of the unit was 41F. CDI- All items were relocated to the walk in cooler where they began to cool. See temp chart. -0.5- SEE COMMENTS 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed garage door open without the use of an air curtain. -0-

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 food stored on the floor in the walk in freezer. **REPEAT** -1- 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 severely dented can stored in dry storage area with other non-dented products. CDI- PIC relocated can to hold for credit.

4-501.11 Maintain equipment in good repair. Observed pizza prep unit flip top in disrepair during the inspection. Lids are not able to be closed and form a tight seal. Repair/replace. Observed a leak in the walk in cooler. EHS observed that walk in freezer trim is in disrepair which is leading to additional ice build-up.. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings handing from racks were facility food is stored, garments are contacting facility food -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash their hands and use their bare hands to turn off the faucet instead of using a barrier. CDI- EHS provided education and food employee rewashed hands following correct procedures. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed what appeared to be lint on black plates in cleans dish storage. Observed utensils stored in containers with visible food debris present. CDI- Items were taken to dish to be w/r/s. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on the make line holding above 41F (boiled eggs, sliced turkey, sliced ham, sliced pastrami, cooked meat ball, egg yolks and provolone cheese. See temperature chart. CDI- PIC voluntarily discarded items. **REPEAT** -3- SEE COMMENTS. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed slcied turkey, sliced ham, cooked meatball, and boiled eggs without date mark present. CDI- PIC voluntarily discarded of 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 .

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 food stored on the floor in the walk in freezer and food stored on the floor of dry storage room. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of dishes that were stored as clean and stacked wet. -0-

4-501.11 Maintain equipment in good repair. Observed grill drawers and pizza prep unit flip top in disrepair during the inspection. Repair/replace. Observed a large amount of ice build up in walk in freezer. EHS observed that walk in freezer trim is in disrepair which is leading to additional ice build-up. Observed lights in disrepair in hood above pizza oven. Observed light shield broken in dish area. **REPEAT** -0.5-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on pizza prep counter. CDI- Food employee voluntarily discarded the drink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash their hands and use their bare hands to turn off the faucet instead ushering a barrier. Observed employee go into walk in cooler with gloves then return to prep area and attempt to make a pizza with the same gloves. CDI- EHS intervened, provided education and employees rewashed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee use hand sink to fill up a container of water. CDI- EHS provided education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans throughout the kitchen that were stored as clean with visible sticker residue present. Dishes were stacked so that the food contact surface with touching sticker residue. Observed the deli slicer with visible food debris present. Observed what appeared to be lint on black plates in cleans dish storage. Upon discussing with PIC it was reveled that facility towel dries their plates. CDI- EHS advised that towel drying was not permitted. All plates that were towel dried and all dirty utensils were taken to the dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed bust tub of cooked chicken wings stored on counter at 58F. PIC stated that chicken wings are brought in and out of the walk-in cooler as needed throughout the day. CDI- PIC voluntarily discarded the chicken wings. PIC and EHS discussed TPHC for wings. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility was unable to provide TPHC forms prepared in advance for pizza. CDI- Pizza was voluntarily discarded. EHS provided TPHC procedures and assisted in completing them. 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 pizza slices were not labeled with start or end time for TPHC. CDI- Pizza was voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication (tums and herbal supplements) stored with dry goods above prep table. CDI- Items were relocated to approved area.

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 multiple containers of cooked pasta stored in water in the WIC. EHS and PIC discussed the improper storage of foods in undrained ice/water. **REPEAT**

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee preparing food without head coverings. -REPEAT-

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 peels (pizza paddles) stored between prep table and wall. EHS advised that utensils should be stored on a surface that can be sanitized every 4 hours.

4-501.11 Maintain equipment in good repair. Observed grill drawers and pizza prep unit flip top in disrepair during the inspection. Repair/replace as soon as possible.

5-501.17 Provide a covered waste bin in female restrooms. Observed one waste bin without a lid. Repair/replace.

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 build up on ceiling tiles/ AC vent in dish 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 ceiling tile pushed up into ceiling in dish pit area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep surface and directly on deli slicer. -CDI- PIC moved phone. **REPEAT**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine dispensing from sanitizer dish machine during active sanitizing. -CDI- PIC primed dish machine and EHS observed dish machine dispense chlorine sanitizer at 50ppm by end of inspection. PIC re-washed dishes that were washed prior to correction. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 two containers of pizza sauce not meet cooling parameters after cooling overnight. Observed both containers of pizza sauce at 43F during inspection. Date mark showed the pizza sauce was prepared yesterday. One container was stored in WIC, the other was stored in the low reach-in-cooler underneath the prep top. -CDI- PIC voluntarily discarded the pizza sauce. EHS and PIC discussed proper cooling methods and parameters. For more information, please visit: www.meckncgov/foodsafety 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 .

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 pizza sauce not meet cooling parameters after cooling overnight. Observed both containers of pizza sauce in large, deep plastic containers covered tightly with lids at 43F during inspection. One container was stored in WIC, the other was stored in the low reach-in-cooler underneath the prep top. PIC stated pizza sauce was made yesterday by combining multiple room-temperature cans and then placing directly in the WIC. -CDI- PIC voluntarily discarded the pizza sauce. EHS and PIC discussed proper cooling methods, by placing pizza sauce in the freezer after prep with active stirring and storing cans in the WIC prior to pizza sauce preparation. -REPEAT-9 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 multiple squeeze bottles without labels.

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 multiple containers of cooked pasta stored in water in the WIC. EHS and PIC discussed the improper storage of foods in undrained ice/water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee preparing food without head coverings. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep surface, directly next to deli slicer. -CDI- PIC moved phone.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without vomiting or diarrheal clean up procedures. CDI- EHS provided facility with procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami, sliced ham, sliced turkey, ranch, and Alfredo sauce out of temperature (see temp log). CDI- Items had been in cold holding over night, PIC voluntarily discarded products. REPEAT. If cold holding is observed with no improvement next inspection risk-control plan will be discussed. 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 is not been labeled, or if the label is incorrect. -P Observed two containers of pasta in WIC, sliced ham, and sliced turkey out of date. Observed spinach, sun dried tomatoes, and Alfredo out of date in low boy cooler under grill. CDI- PIC voluntarily discarded food. 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 Alfredo sauce and ranch that were observed beyond the cooling window. Ranch is held in large plastic tubs covered after preparation. Alfredo sauce covered and stacked on each other to cool in WIC. CDI- Items were voluntarily discarded, after discussion with PIC facility will be utilizing freezer or other method to properly cool items within the cooling parameter. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without head coverings. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. Work order has been placed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed employee wash hands then use clean hands to tun off faucets. CDI..EHS educated employee, employee re-washed hands and use paper towel as barrier.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food In RIF not cooling without lids

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observe several dishes and utensils stored as clean with food debris. CDI..Items moved to dishwasher to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F see temp chart.. CDI.. Items were voluntarily discarded.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser in unlabeled spray bottle. Item was labeled by PIC during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in sugar and flour.CDI.. Scoop handles were removed and place above the top of the food.

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 utensils stored as clean in bin with food debris in bottom of bin. CDI.. Items were removed,bin and utensils were w/r/s

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer dispensing 0ppm in dish machine. Upon further inspection, sanitizer bucket was empty. CDI- PIC replaced sanitizer bucket and primed the line and concentration was 200ppm. 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with food debris that had not been used today for service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P WIC currently reading 48F with TCS foods reading 41-47F. Flip top portion of pizza prep cooler reading 60F with all TCS foods reading 43-57F. TCS foods that were 41F and below were placed in working low boy cooler or freezer. Foods above 41F that were not prepared within 4 hours of EHS arrival were voluntarily discarded. Repair company called. Until units are repaired facility shall not use walk in cooler or flip top portion of pizza prep cooler. Facility shall notify EHS when walk in cooler and flip top is repaired. EHS will verify within 3 days. 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 .

3-501.18 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 crumbled beef from 4/23. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices without labels, label.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door not shutting all the way. Repair.

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 gaskets on cold holding drawers in need of cleaning. Clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two bags of trash stored outside of dumpster. Clean up trash.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed ice machine with black build up and rusted screws holding up the inside ice panel. PIC stated he will get repairs completed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed cooked spaghetti, pastrami, and cooked corned beef in low boy cooler past the 7 day rule. -CDI PIC voluntarily discarded food 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed packaged food boxes on floor underneath shelving in walk in freezer. -CDI PIC added crates to keep packaged food off floor.

4-202.11 Multiuse 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 EHS observed wood paddle with extensive cracks and pieces missing. -CDI PIC voluntarily discard wood paddle.

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 food establishment in need of general cleaning in hard to reach areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon in WIC over box of limes. Observed raw burger patties in reach in over banana peppers. Observed raw philly steak in reach in over chicken. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in one side of the pizza prep cooler above 41F and pastas in the below reach in cooler at 46 F (See temperature log). CDI - Food was voluntarily discarded. PIC stated he had already called yesterday to have the cooler serviced today. Facility is not to put food in inoperable section of the cooler. 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 24hrs. -Pf Observed chicken, pasta, and broccoli in reach in with no date labels. CDI - Food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs 3-501.18 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, in WIC, turkey dated 7/28, lasagna dated 8/20, Ruben dated 7/31, feta dated 8/14, ricotta dated 8/20, alfredo dated 8/17 and meatballs dated 8/19. Observed in pizza cooler ham dated 8/20 and mushrooms dated 8/18. Observed anchovies dated 6/14 in reach in. CDI - All food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies throughout kitchen. Facility stated they are working on cleaning and have regular pest control visits in an effort to remove flies. REPEAT.

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 food on floor in walk-in freezer. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing sliding door and garbage dumpster missing top lid. REPEAT. *Points not escalated facility has contacted responsible party to have dumpsters repaired and are awaiting repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag hanging from slicer. CDI - PIC removed bag.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in bottom small reach-in cooler uncovered. *Deduction reduced to half points due to improvement

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on slicer. *Points kept at 0. CDI-Employee began breaking down slicer to clean. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area. Keep working to prevent and eliminate pests.

REPEAT 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 food on floor in walk-in freezer. *Improvement since last inspection - points not increased.

4-501.11 Maintain equipment in good repair. Observed torn gasket on outdoor walk-in cooler door. Keep working to repair grill cooler drawers. Facility in process of repair. Observed ice buildup beginning to form in small reach-in freezer and entry to walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing sliding door and garbage dumpster missing top lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed peeling sticker residue on large cambros stacked on clean dish shelving. CDI-Discussed cleaning procedures with PIC and items were taken to be rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk-in cooler above 41F. Unit was serviced yesterday. Freezer door was opened inside walk-in to drop temperatures of food. During inspection, ambient air temp in walk-in was 38-39F. Recommended a lower temperature setting to ensure cold holding temperatures are maintained. When freezer door was open, ambient air in walk-in was 35-36F. Observed a few foods in top of pizza prep unit above 41F. Highly likely that gaps in top of unit are affecting cold air circulation. Gaps were filled with metal pans. Observed chicken wings out at room temperature on cook line. Wings were above 41F. Wings were placed back into walk-in units to quickly cool. During inspection, manager contacted cooler service rep to inspect and adjust units who arrived on site during inspection. Thermometer was observed to be in disrepair. ***3 day verification required. Follow up visit will be conducted tomorrow to recheck walk-in cooler and prep top temperatures. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked lasagna and cooked pasta (penne and noodles) without date mark. Items were prepped yesterday during service. CDI-Food was properly labeled. *Improvement since last inspection- point deduction not increased. 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 .

REPEAT 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. Label oil and water squeeze bottles. CDI- PIC instructed employee to store squeeze bottles in metal pan labeled with product.

REPEAT 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 food on floor in walk-in freezer. 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 couple dented cans on dry goods shelving. CDI-Dented cans were separated from food for sale and designated to be returned for credit.

REPEAT 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 knives at pizza prep table stored in between crevices of prep unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed large container of raw chicken stored above ready-to-eat foods in walk-in cooler. CDI-Chicken was moved to approved storage. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in bottom small reach-in cooler uncovered.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pizza sauce in pizza prep reach-in with date of 8-1-22. CDI-Pizza sauce was discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chopped lettuce, portioned salads, and lasagna without proper date mark. CDI-PIC was able to verify that these items were prepped yesterday. Items dated.

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. Label oil and water squeeze bottles.

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

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 knives at pizza prep table stored in between crevices of prep unit.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple containers of food in small reach-in freezer uncovered. **Due to improvement points will not be escalated. CDI-Food was covered with lids. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 marinara and aus jus in steam well holding below 135F. Unit had accidentally been turned off. CDI- Food was immediately rapidly reheated to 189F.

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 pizza prep unit holding TCS foods above 41F. Unit will be temporarily placed on TPHC until unit repair. PIC is contacting maintenance to have unit adjusted as soon as possible. TCS food items that had been in unit longer than 4 hours were discarded. TPHC form was filled out and discussed with PIC as well as labeling methods for removal time from cold holding. TCS foods will be kept in walk-in unit until stocked in pizza prep unit. VERIFICATION REQUIRED by 6/3/2022.

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 grilled chicken and pizza sauce cooling in walk-in covered. Food was still above 41F. CDI-Items were vented and allowed to actively cool.

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. Minor cleaning needed inside cold holding units, beer coolers, around soda gun holder sides of cooking equipment, along gaskets and on shelving in kitchen, and vent fans in walk-in cooler. REPEAT.

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 buildup on ceiling tiles above prep area in kitchen. Facility cleans ceiling tiles monthly. Observed some splatter along walls near prep surfaces in kitchen. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off handwashing sink with bare hands. Be sure to scrub for at least 10-15 seconds. CDI- Discussed with employee during observation and talked to PIC about proper handwashing procedures. Hands were rewashed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food in cold storage and walk-in uncovered. CDI-Items were covered with lids.

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 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 two large cambros of marinara that were not properly cooled from previous night. Food was still 44-45F. CDI-Containers of marinara were discarded voluntarily.

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 container of flour unlabeled as well as bottle of water at grill (label had worn off).

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Two boxes of corned beef on floor in walk-in cooler outside. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee working with large pans of pizza dough but was using trash can to hold pans. PIC had employee clean surfaces and place pan of dough on clean surface for prep.

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach ins and walk-in unit in need of replacement.

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. Minor cleaning needed inside cold holding units and along shelving in kitchen.

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 buildup on ceiling tiles above prep area in kitchen. Facility cleans ceiling tiles monthly.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed facility employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and an updated employee reporting agreement has been emailed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and a cleanup plan has been emailed. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling up a pot of water at the handsink. CDI: EHS intervened and explained that a handsink is only for handwashing. Refilling a pot of water must be done at the prep sink. Observed bar handsink with signage being used as a dump sink. CDI: EHS intervened and explained to bartender that since signage cannot be removed the dump sink must be the one without handwashing signage. Mesh bowl was moved to designated dump sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar hand sink. CDI: hand soap was provided. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the ice shield. Recommend to clean as often as needed to avoid the black buildup. -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 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 3 deep containers of freshly grated mozzarella cheese in the walk in cooler at 50F at 2PM. 30 mins later, mozzarella was still at 50F. CDI: all containers were divided in half to separate containers and vented in the walk in cooler. All containers of mozzarella are 41F and below. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatball at 112F and 114F. PIC stated it was put out about an hour ago. CDI: both items were moved to the stove and reheated back up to 165F. Marinara and meatball are 200F and 198F by end of inspection. Observed a squeeze bottle of liquid margarine stored at room temperature by the expo location. Per manufacturing, liquid margarine must be refrigerated after opening. PIC stated their bottle was opened since Sunday. CDI: liquid margarine squeeze bottle and jug had been voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, sun dried peppers, jalapenos, pickled banana peppers, and raw burger patty over 41F in the low boy. Ambient air temperature of unit is 48F. All items were moved into the walk in cooler to quickly cool. VR within 3 days to ensure unit is properly working. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach ins in need of replacement. -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 missing light bulb and missing light bulb shield on a working bulb. Ensure all parts of the hood are working properly and bulbs are shielded. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine based sanitizer well above 200ppm. CDI-PIC diluted sanitizer buckets in facility to proper concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt on prep table unlabeled. Observed liquid bottles at the grill station unlabeled which turned out to be water.

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

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 green cutting board with deep grooves and no finish left on it. Observed multiple rubber spatulas with cracks and pits in them. CDI-PIC discarded utensils. Intends to buy new at chef store. EHS will follow up with visit so see that old utensils remain in trash and don't make it back into facility and new utensils are purchased.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed heavy build up on gaskets and handles of refrigeration throughout facility. Points not escalated from last inspection due to different contact surface with buildup. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at the time of inspection. REPEAT

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed large amounts of mold and mildew on top interior of ice machine in kitchen area. PIC will have someone clean it soon.

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 in-time out stamp on pizzas near front counter. PIC- employee put the correct time 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 two containers of cooked noodles cooling while covered. CDI- containers were uncovered and allowed to further cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed filter flies in the kitchen and bar areas. Have pest control perform a treatment soon. Also, observed wet cloth behind dish machine at bar. This could be a factor for the flies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a damp cloth not stored in sanitizing solution in-between use. CDI- cloth was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of meat slicer, and shelving in walk-in cooler. Clean interior of prep cooler near front counter. Clean dust from vents in facility. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpsters were open at time of inspection. CDI- PIC closed dumpster doors.

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. Clean debris from floor behind equipment at bar areas. Observed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with an empty bottle of chlorine sanitizer and a sanitizer solution concentration of 0 ppm. CDI - PIC replaced empty bottle of chlorine sanitizer. A chlorine sanitizer concentration of 50 ppm was achieved. -REPEAT- -3 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken at 46F and raw beef at 45F in refrigerated drawer. Thermometer of refrigerated drawer read 60F. CDI - All items were voluntarily discarded and PIC was advised to have refrigerated drawer serviced. A VR has been scheduled for 11/23/2020 to determine if equipment is in compliance. -REPEAT- -3 points-

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 chicken wings at 74F on prep table without written TPHC procedures. PIC stated that wings are cooked and then held using TPHC on prep table until refried and served. PIC stated that chicken wings are usually consumed within the 4 hour time limit but had been sitting for over 4 hours. CDI - PIC voluntarily discarded chicken wings and was asked to provided written procedures for chicken wings being held on TPHC. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser stored over prep table. Recommend labeling all working containers of toxic materials to avoid contamination. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with dressings at prep table without hair restraint. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and debris build up on vents of ice machine and vents of walk in cooler. Recommend higher frequency and more thorough cleaning to prevent contamination. -REPEAT- -1 point-

2-301.14 When to Wash - P Observed food handler taking orders then proceed to prepare food without washing their hands prior to preparation. CDI- provided education to food handlers and food handlers washed their hands properly

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris on the blade. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating some black and pink mold on the underside of the panel. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -PObserved the dishmachine at 0 ppm for santizer. CDI - Primed and proper concentration was acheived. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods above 41F: Walk-in cooler: shredded cheese, feta, diced tomatoes, made in house ranch dressing, made in house blue cheese, cooked mushrooms, alfredo sauce; Cookline cooler drawers: alfredo sauce and grilled chicken; pizza prep unit: cooked mushrooms and cooked sausage. CDI- PIC voluntarily discarded alfredo sauce, cooked mushrooms diced tomatoes and cooked sausage. Since majority of the items were prepped this morning, allowed those to placed in the walk-in freezer to cool down to proper temperature of 41F 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 the following products not date marked: opened feta, Cooked mushrooms, pizza sauce. Observed expired feta (6/15) and alfredo (6/22) in the walk-in cooler. CDI- labels were placed on mushrooms and pizza sauce since we were able to determine the dates they were made. Feta and alfredo were volutarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottle of degreaser and bleach stored above the dishmachine drainboard. CDI- Bottles were labeled and relocated to prevent misuse or cross contamination.

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 covered bus tubs cheese and cut lettuce; observed covered container of pizza sauce all prepped this morning at 1030. CDI- Lids were removed and containers were placed in the freezer to cool quickly

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 container of oil.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the back warewashing area.

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 sanitizer in sanitizing bucket in the kitchen and at the bar at 0ppm.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed tin can used as a scoop in the flour bin. Provide a scoop with handle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with build up. Need to be cleaed. Observed microwave interior in need of cleaning. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee drink in the reach in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on food thermometer. Corrected during the inspection (CDI) - Removed to be cleaned. Observed interior of ice machine at the bar with black growth. PIC stated this particular unit is not used for consumption. Needs to be labeled as such. Observed dish machine at 0ppm for sanitizer. CDI - Primed at brought to correct concentration. -3pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles of sauces needing labels. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets with build up. Needs to be cleaned. Observed microwave interior in need of cleaning. CDI - Microwave was cleaned. -0.5pts-

5-205.15 Maintain a plumbing system in good repair. - Observed handwashing sink near pizza line leaking around the seams. Needs to be sealed. -0pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty at beginning of inspection without food protection manager certification. PIC with Serv Safe was present for second half of inspection.

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 2 employees and PIC wash hands and turn faucet off with bare hands. CDI - Hands were re-washed before working with food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher at bar providing 0 ppm chlorine. REPEAT. Verification within 10 days. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle at back bar with build up. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella, hamburger, cooked peppers, feta, thousand island dressing, and raw beef cold holding above 45F. PIC stated all items were holding in prep unit since yesterday. CDI - All items voluntarily discarded. Observed tomatoes, tzatziki, wings, roast, beef, tomatoes, and mozzerella cold holding 42-45F. CDI - All items were changed to 4 day date mark. *All TCS foods must be cold holding at 41F next inspection*

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 salads, mozzerella, wings, and other items in prep units without date mark. All items had larger batches with date marks in walk in cooler. CDI - All items held after service today will be date marked with large batch date.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in outside walk in cooler. REPEAT CITATION; no points taken due to equipment mentioned on previous inspection repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly on prep surface.

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 no tongs or other suitable utensils for handling garnishes at bar area. Upon questioning, bartender stated that their hands are clean and she would just place the garnish on the drinks with her bare hands. CDI by education as to proper method of handling ready to eat food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine measuring ~0ppm. CDI by replacing concentrate and priming to proper concentration.

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 sauce prepped on previous day measuring 48F. CDI by voluntary discard.

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 two containers of pasta past the 7 day shelf life. CDI by voluntary discard.

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 beginning and end times for ham, ground beef and sausage in flip top cooler. CDI by employees properly marking hold times.

4-501.11 Maintain equipment in good repair. Observed two reach in coolers with damaged gaskets. Improvement noted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basket in handsink at front bar area. CDI by removal of basket.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up on inside of ice machine.

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 mark on wings stored in reach in cooler. All other items observed were properly date marked. Improvement noted. CDI by properly dating.

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 written procedures for ham, sausage and ground beef held on TPHC. CDI by having PIC fill out and hang TPHC template.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in cooler.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at one handsink behind the main bar. CDI by providing soap and paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on pizza line measuring above 45F. CDI by removal to walk in freezer for rapid cooling. All items measured below 45F by end of 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 turkey, gyro meat, roast beef and lasagna dated 2/15. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wetstacked at the back bar area.

4-501.11 Maintain equipment in good repair. Observed chipping of paint on shelving in walk in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring and fraying of cutting boards in dish area.

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 two containers of cooling marinara from the night before stored in walk in cooler measuring at 74F and 56F. CDI by voluntary disposal.

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 walk in cooler with no date marks. CDI by dating with proper date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Gyro meat stored in walk in cooler dated 8/31. CDI by voluntary discard.

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 written procedures for pizza held on TPHC. CDI by explaining and leaving paper work with PIC.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of walk in cooler. CDI by removal to proper storage location.

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 ice bucket stored in ice inside ice machine at back bar area.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris build up on slicer and stand mixer. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up in ice machine.

4-501.11 Maintain equipment in good repair. Observed microwave with broken open button.

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 broken and and leaking ceiling tile near the dry storage area.

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 customer food in the freezer. CDI by voluntary disposal.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to walkin cooler. Stocked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods.. -P Observed unwashed cucumbers and celery stored above ready to eat food in walkin cooler. Rearranged so unwashed produce is below ready to eat foods.

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 wings, whipping cream, pasta, deli meat, lasagna undated. Dated during inspection. Return visit required. 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 taziki sauce with date exceeding 7 days. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu but no asterisk to connect to menu item (burgers). Burgers will be cooked to 155F until menus are reprinted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 rolling bins without labels. Labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups stacked wet. Air dry before stacking.