HAWTHORNES NY PIZZA & BAR

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 dent on the top seam of a canned food product stored with cans intended for consumer consumption in the kitchen. -CDI- PIC moved the dented can to the office for credit.

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 an accumulation of soiled residue on the top surface of the dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 metal containers of pepperoni roll ups in the RIC above 41F. EHS asked if the PIC or food employees had the pepperoni roll ups out of refrigeration this morning. PIC stated they were unsure. All other TCS foods in the RIC were 41F or below. -CDI- PIC voluntarily discarded the pepperoni rolls. Ensure that all TCS foods are maintained at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust present on the lower portion of the prep surface in the dough making area, and on the green wire shelving throughout the facility. Ensure that all rust is removed, replaced or resurfaced on non-food contact surfaces. -No point escalation due to notable improvement in the facility from PIC re-caulking the back of facility hand sink to the wall. 4-501.11 Maintain equipment in good repair. Observed condenser fan in the WIF with ice buildup present, PIC had a plastic tray underneath the fan to ensure that no ice or dripping contacts food. Observed no contamination present at the time of inspection. Ensure that the WIF is repaired so that it is no longer having an ice buildup

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed build up of bags and trash in the shared dumpster area. Ensure that waste is stored inside receptacles. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed right dumpster right side door open. Ensure that dumpster lids and doors remain closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the right dumpster. Ensure that drain plug is replaced. PIC stated that all dumpsters are shared with the whole plaza of restaurants and facilities. PIC showed messages with landlord as well as the signs he created to ensure that other facilities are maintaining proper upkeep of the dumpster area. EHS notes the effort made by the PIC.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed hand sink adjacent to the WIC peeling away from the wall with a gap between the sink and the wall. Ensure that non food contact surfaces and equipment that are exposed to splash, such as the hand sink are made to be non-absorbent and cleanable. Caulk the sink back to the wall.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled interior microwaves. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous mentioned area were observed as clean today and facility has noticeably improved cleaning. Reducing to half a point deduction today.

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 an opened carton of heavy cream in the lowboy cooler at the pasta make line, without a date. PIC stated it was opened two days prior, on Sunday. CDI: PIC created date label for heavy cream. *Note: All other TCS food items were properly date-marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 dust buildup on shelving throughout facility. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pans of raw, frozen chicken fingers stored above a container of sweet potato fries and a container of mozzarella sticks in the standing reach-in freezer. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 gasket in the standing reach-in freezer soiled with food debris. Increase cleaning frequency.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food employee bare hand contact ready-to-eat cheese pizza while packaging food. CDI - Employee coached and food voluntarily discarded. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee utilize hand sink to fill water pitcher. CDI - Employee coached and redirected to prep sink. -0-

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 house made garlic butter being reheated in steam well. CDI - Employee instructed to reheat product at stove top > 165 F. -0-

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 packaged pizza boxes stored on floor near to-go area. CDI - PIC removed items from floor. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed hand washing sink blocked by utility cart. CDI - Obstruction removed by PIC. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle of sink and surface and bucket of sanitizer stored on prep table beside prepared customer food orders. CDI - Chemicals removed to prevent contamination on foods. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at mid section of meat prep sink fixture. Repair. -0-

4-501.11 Maintain equipment in good repair. Observed rusted shelving in on walk in cooler shelving. -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 cleaning needed on gaskets in all cold holding units with dirt and food debris, cleaning needed on interior and exterior of all cold holding units with minor dried food debris and build up on equipment, as well as dried food debris on cooler shelving.

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 cleaning needed on floor with minor debris near soda area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed on small fan stored at bottom shelf of storage shelf as well as cleaning needed on ceiling vents with dust and debris on ceiling. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone in plastic bin stored on same shelf as clean dish rack. Relocated employee items in bin.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing and before proceeding handling clean single-service articles. CDI, employees rewatched hands.

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 meat sauce cooling in tightly covered container at 93 degrees F in freezer. CDI, operator immediately reheated meat sauce to 165 degrees F to restart cooling process. 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 .

3-501.15 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 meat sauce cooling in tightly covered container at 93 degrees F. CDI, operator immediately reheated sauce to greater than 165 degrees F to restart cooling process. 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 unwashed onion peeled and cut but not washed prior to prepping and use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made ranch dressing over stacked in prep refrigerator between 43-44 degrees F. CDI, overstacked dressing in unit overnight 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine accumulating soil and in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 1 dumpsters missing drain plug.

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 pan of cooked chicken with date of discard on 12/14. Observed cooked broccoli and pork not date marked with accurate dates. Observed ziti with preparation date of 12/8. CDI, foods voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 deep covered containers of sauce cooling in walk in cooler. CDI, sauce relocated to shallow pans in walk in cooler and ice added as ingredient to rapidly cool. Observed lettuce recently prepared and cooing in prep cooler. CDI, lettuce relocated for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths on counter surfaces. Observed wet wiping cloth held around waist of food employee.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed basil being prepared and cut but not washed prior to preparation.

4-502.11(A) Maintain utensils in good repair. Observed split gasket on door of walks in cooler. Repair.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed uncovered mozzarella sticks, ravioli, Parmesan chicken, and chicken fingers stored in the reach-in freezer. - CDI - PIC covered all items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed multiple TCS items holding above 41F in lowboy unit #1 (see temperature chart). - CDI - PIC moved all TCS items to walk-in freezer to quickly cool. PIC called maintenance and stated a technician will be out today to maintenance the cooler. Follow up visit required to ensure unit functioning properly.

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 two containers of cooked pasta stored in lowboy unit #1 dated 9/7-9/13. - CDI - PIC voluntarily discarded pasta.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed uncovered lettuce stored on top shelf of walk in cooler directly underneath vent. - CDI - PIC covered lettuce.

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 cooked chicken wings holding above 41F in bottom of prep unit #1 (see temperature chart). - CDI - PIC voluntarily discarded chicken wings.

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 . Found bus tubs of marinara still cooling from overnight. Found pan of whole lasagna still cooling from overnight. CDI- all voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Bus tubs of marinara and whole lasagna failed to cool properly overnight in WIC. All were covered. PIC stated usual procedure is to place sauces in freezer to cool.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided a hard copy of the state’s example written procedures. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 dry hands before turning off faucet without recontaminating hands.-P Observed one wait staff employee that does handle food items turn off faucet wile contaminating their hands. CDI- EHS educated employee on when to wash and proper washing procedures. EHS observed employee properly wash their hands and turn off faucet with a clean barrier.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed in-house ranch made with buttermilk not date marked in make stations. EHS did observe the bulk containers and individual portions of ranch date marked in walk-in refrigerator. CDI- EHS explained date mark label shall follow all cold TCS food items from walk-in refrigerator to make stations. PIC placed date mark label on ranch held in make station.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed slices of romaine lettuce and two metal pans of cut cherries tomatoes cooling tightly covered in make station units. All products were prepared the late morning of 12-3. CDI- PIC voluntarily moved all three items to walk-in refrigerator to cool to 41F or below. EHS observed all items reach proper temperature within approved cooling parameters. REPEAT. EHS and PIC discussed proper cooling methods and parameters which the establishment has improved on since their previously inspection.

4-602.11(E)(4) - Ice bins and enclosed components. Observed black build up within ice bin. Increase cleaning frequency to keep ice bin and enclosed components clean to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 cooked and cooled cheese calzones cold holding above 41F in walk-in cooler. The food items were date marked 8-3. CDI-PIC voluntarily discarded all products. EHS suspects this was a cooling parameters and cooling method issue, but unable to confirm.

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 individually wrapped plates of baked ziti actively cooling tightly covered and stacked in walk-in cooler. CDI-Prior to tracking temperatures for the food item, PIC had employee remove products from cooler and uncovered and placed in walk-in freezer to quickly cool. The baked ziti was cooked and started cooling within an hour before EHS arrival. Products measured below 41F prior to exit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster used by all establishments on property with side doors open.

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 mozzarella on floor at walk in cooler.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy metal containers and soiled small bowls. CDI, items removed for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey cold holding above 41F. Employee states turkey was sliced at 3PM. CDI, turkey placed in walk in cooler. Item reached 41F by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey cooling in covered containers. CDI, turkey uncovered an placed in freezer to cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no cold water at hand wash sink by dish area (Temp. at 125). Too hot to maintain for 15 seconds. CDI, PIC will have general manager and part owner know to fix.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several greasy containers stored as clean. CDI, removed for cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored as clean under plastic with food residue and build up on cutting blade. CDI - PIC instructed staff to disassemble slicer to be washed, rinsed, and sanitized. Slicer was cleaned during inspection. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open slide doors on dumpster inside enclosure. -REPEAT- -0.5 points- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter inside of dumpster enclosure. Recommend higher frequency of litter pick up. 5-501.114 Using Drain Plugs - C Observed no drain plug in dumpster. Recommend replacing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in several parts of the kitchen.

4-501.11 Maintain equipment in good repair. Observed a little rust showing on one shelving unit near kitchen dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of food debris (crumbs) on non-food-contact surfaces of slicer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side door on shared dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed unwashed tomatoes, broccoli and potatoes above ready to lettuce. CDI. Informed PIC and produce was moved to its appropriate location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at the bar dish machine at 10 PPM. CDI. Chlorine sanitizer was remade to 100PPM by priming the dish machine. Observed dried food debris on inside cutting blade of meat slicer. CDI. Food employee cleaned and sanitized the meat slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed one portion of chicken in grill prep cooler at 48F due to overstacking in that container. CDI. Chicken was placed in the freezer to cool down and portions were reduced.

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 chopped lettuce for salads in the walk in cooler in large bus tubs covered. CDI. The PIC uncovered the bus tubs during conversation. Informed PIC it is good practice to also reduce the portion of the lettuce in the bus tubs in half to cool lettuce faster.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on salad prep unit .

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the prep sink at 58 F. Wings were in the sink for 45 minutes. Corrected during the inspection. Product cooked to 165 F.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the salad prep unit. Corrected during the inspection, thermometer replaced.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed cut lettuce stored in contact with water in the make unit at the stove area. Corrected during the inspection, lettuce discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in a 50 ppm quat solution. Corrected during the inspection. 200 ppm quat solution provided.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Install backflow prevention at the can wash spigot. Hose disconnected while it isn't in use.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed a lot of debris and grease residue on the ground at the dumpster area. Keep this area clean.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Bar sanitizer bucket was on the floor today.

3-302.15 Wash fruits and vegetables prior to use. Observed celery being taken out of cardboard box to but cut on the cutting board and it was placed into a tall lexan that was filled with water and put into the walk in cooler. cdi- staff took out celery to wash and put into a new clean container. Highly recommend washing celery before taking to the cutting board so the cutting board is not contaminated with soil.

6-501.16 Drying Mops - C Hang mops to dry. Observed wet mops in the canwash with the mop head down.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the bar handsink today- cdi PIC instructed staff which sink is for handwashing and which is for dumping drinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a small amount of build up on the salad spinner today- cdi sent to be rewashed. Head chef was asking about par-cooking requirements for chicken today- forms given to be filled out during inspection. Fill out forms with proposed procedures and submit for approval to EHS.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on main prep cttiing board. CDI- removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple utensils stored in hand wash sinks. CDI through instruction

-3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushroom in contact with cut mushrooms. CDI- removed to wash3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved food employee handle soiled surfaces and changing tasks without changing gloves. CDI through instuction

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 cooling sauce cooling at rate of 25 F per hour, in need of a minimum of 33F per hour. see temp chart CDI- removed to freezer

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 multiple TCS foods not date marked in top of prep units. CDI- date marked 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 pizza sauce and one other TCS food on 8th day from prep date CDI- discarded

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled and damp wiping cloths stored on cutting boards. CDI- removed; instruction provided

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms not washed.