BISONTE PIZZA CO

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs hot holding below 135F. CDI: Meatballs were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of shredded cheese above 41F. Items were prepared on 9/7. CDI: Items were voluntarily discarded. 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 uncooked pizzas being held on TPHC. Item was not included on written procedures. VERIFICATION REQUIRED 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 uncooked pizzas on wall above prep unit being held on TPHC. Items did not have a time label. Observed cooked pizza slices on TPHC with time labels on 11am, PIC stated items were cooked at 1:15pm. CDI: PIC added and corrected time labels. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. Observed salt shaker unlabeled. CDI: Shaker was labeled. Points remain the same due to improvement from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Bucket was changed.

REPEAT 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 food debris in bottom of reach in freezer. Observed grease build up around grill area.

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 ceiling throughout in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese pizza sitting on rack located on wall above lowboy freezer above 41F. CDI: PIC placed item back in walk in cooler. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 items in prep top with today’s date, through conversation with PIC the dates on the items indicate when the container was flipped not the prep date of the item. CDI: PIC corrected dates on items. EHS will conduct a long term compliance visit. EHS did not observe any items past the 7 day date marking requirement during inspection. During long term compliance visit EHS will determine if a risk control plan will be implemented. 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 tomatoes cooling at a rate of 0.01F/min, turkey cooling at a rate of 0.07F/min and penne cooling at a rate of 0.03F/min. Tomatoes and turkey were cooling in the walk in cooler wrapped tightly in Saran Wrap or in a container covered with a lid. Penne was cooling in a lowboy in container covered with a lid. CDI: Penne was moved to walk in cooler, lid was removed from penne and tomatoes. Turkey was placed in reach in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 2 shakers and 1 squeeze bottle not labeled.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0-50ppm quat.

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 small plastic container being stored in spice container

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 food debris build up in bottom of reach in freezers.

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 above pizza oven peeling. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box of raw shelled eggs stored above container of uncooked french fries in the walk-in cooler. No physical evidence of contamination observed. CDI - Reviewed proper storage order and box of raw shelled eggs was placed on bottom shelf to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine with black microbial growth and two soda guns behind the bar with white-greyish microbial build-up. Clean and ensure more frequent cleaning. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed the following items stored in the prep unit with out date labels: Salsa and cooked chicken. Date of prep could not be determined from discussion with food handler. CDI - These foods were voluntarily discarded. Observed the following foods being held past their expiration dates for resale in the facility: Sliced ham and tomatoes (1/28-2/3) and cooked beef and spaghetti (1/30-2/5). CDI - Reviewed first in first out procedures (FIFO); recommended to include both prep and use by dates on labels to ensure compliance with FIFO. All expired foods were voluntarily discarded. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a 30 day risk control plan.*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19(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 food handler not time stamp three recently assembled whole pizza pies. CDI - Reviewed TPHC procedures and start time added. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in two sanitizing buckets with concentration of 0 PPM quat. Discussion with PIC revealed that both buckets were made the previous day. CDI - PIC instructed to remake sanitizing buckets. -0-

REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispensing 0 PPM chlorine solution at the dish machine after 2 attempts. PIC changed sanitizer source bucket and primed dish machine which resulted in sanitizer concentration of 100 PPM. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine and ice scooper with black microbial growth. PIC instructed to clean interior of ice machine and ice scooper taken to the 3-compartment sink to be W/R/S. Ensure more frequent cleaning. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed sliced tomatoes prepared yesterday without a date label. CDI - Allowed the PIC to add date label. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed the following: No date labels on an open container of milk and alfredo sauce and no pull thaw date for meatballs; discussion from PIC revealed all were prepared/pulled for production 2 days ago. Observed the following foods being held past their expiration dates: Shredded mozzarella cheese (8/3-8/9), pizza sauce (8/15-8/21), penne pasta (8/27-9/2), spaghetti sauce, spaghetti, fettuccine and sausage (all labeled 8/29-9/4). CDI - Foods traced back to their production/pull dates allowed to be date marked, all expired foods discarded by PIC and food handlers. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed food handler not time stamp recently cooked whole pepperoni pizza pie. CDI - Times added. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large quantity of pizza sauce cooling covered in a plastic container inside of the WIC. CDI - PIC added ice wand and active stirring to help facilitate cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies congregating at the dish pit area. Contact PCO for services. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a total of 3 employees handling foods without hair restraints. All but one employee put on hair nets. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed water damaged qac test strips. PIC ordered new test strips which arrived to the facility during today’s inspection. -0- Verification is required.

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 WIC shelving rusted and accumulating food debris. -0-

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning on hood system needed due to grease and debris accumulating. Also observed heavy debris on ice machine vent covers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed employee check temperature of cooked penne pasta with bare hands. CDI - Penne pasta 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 evidence of hand sink used as dump sink with visible debris (black olives) inside hand sink. CDI - Discussed using hand sink as intended and hand sink cleared. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispensing 0 PPM quat solution at the 3-comp sink. PIC has contacted ALCO for repairs. CDI - Facility will manually make sanitizer using bleach and also has a functional pass through dish machine verified in good repair during inspection. ALCO technician is expected to arrive by tomorrow to repair dispenser. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed these recently placed foods temping > 41 F: Mozzarella and cheddar cheeses, sausage links and penne pasta. From discussion with PIC items at the prep top were left out max 15 minutes while filing the line. CDI - All with exception to penne pasta relocated to walk-in cooler/reach-in freezer to cool down towards < 41 F; penne pasta voluntarily discarded (refer to #9). -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these items without date labels: Cooked chicken, tomatoes and lettuce. CDI - PIC confirmed its first use date and date labeled products. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed opened container of milk with no date label and exceeding the manufacturer’s expiration date of 5/27 and turkey past its expiration date (5/21-5/27). CDI - PIC voluntarily discarded products. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.15 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 penne pasta cooling covered in a plastic container inside of the reach-in unit. CDI - Food voluntarily discarded by PIC (see #9). No demerits due to improvement noted from previous inspection. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizing buckets with 0 PPM quat. CDI - PIC remade sanitizing buckets. -0-

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 on plumbing above cooking equipment and hood system needed, grease and debris accumulating. PIC advised that cleaning for the hood system is generally conducted every 3 months and next cleaning is scheduled for next week Wednesday 6:00 AM. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food employee pick up wiping cloth from floor, rub gloved hands with said wiping cloth, strap wiping cloth around attached apron. No hand washing conducted. Employee was instructed to remove soiled wiping cloth, discard gloves and hand wash. During hand washing, employee recontaminated bare hands on faucet handles. CDI - Employee coached and hands properly washed.. -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed opened container of whole milk without date marking. CDI - PIC confirmed its first use date and date labeled container. -0- 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 vegan cheese without date marking. Product first use date was unknown. CDI - PIC voluntarily discarded product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing degreaser stored on prep counter. CDI - Employee instructed to remove chemical. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed 2 ct of pizza sauce in walk in cooler cooling inefficiently in high densities and covered plastic containers. Refer to temperature observation chart. CDI - Products uncovered and transferred to reach in freezer with active monitoring for rapid cooling down to < 41 F. -0.5- PIC explained that ice wands are normally used to cool down sauce however, these utensils are in disrepair and facility is awaiting their replacement. EHS and PIC discussed alternative of separating marinara sauce into smaller portions, utilizing metal containers and agitating product to promote air flow and cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.12 (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 single service cups being used as scoops for granulated garlic and black pepper. -0-

4-202.11 Multi use 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 damaged two rubber spatulas stored at utensil shelving unit. CDI - PIC disposed damaged utensils. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several small cutting boards heavily scratched and scored. Resurface or replace. -0.5-

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed accumulated trash and cardboard boxes obstructing can wash. Provide clearance. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the middle shelf of the dry food storage. CDI - PIC removed and placed in designated area to prevent contamination.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior panel with pink and black build up. Ensure more frequent cleaning. 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.Observed dry ingredients, spices not labeled.CDI - labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sandwich prep top cooler cutting board heavily scratched and scored. Resurface or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of fryer equipment accumulating food debris and grease. Clean and maintain.

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 under fryer equipment needed, grease accumulating. Observed floors under food prep sinks and behind salad prep top cooler and dough mixer accumulating food debris. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored over prep area in the kitchen. CDI - purse was relocated.

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 shredded lettuce open 2 days ago without datemarking. CDI - PIC datemarked. 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 squeeze bottle not properly labeled. Contained BBQ sauce.CDI - labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unwrapped mozzarella cheese placed back into a cardboard box while prepping to shred. CDI - cheese was placed in plastic food containers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a couple employee drinks on prep tables. 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. Observed shakers of dry ingredients unlabeled (Parmesan, seasonings,) Observed spray bottle with water unlabeled. Properly label to prevent misuse.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with ineffective beard restraints. Provide

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 one hood filter missing over the grill. Replace missing hood filter. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal hats, sweatshirt and lunch bag stored on prep areas.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep table and on eqiupment. CDI - PIC relocated drinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. Ensure more frequent cleaning. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing bucket with 0 ppm. CDI - PIC remade sanitizing buckets.

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 wire shelving accumulating food debris and residue over the wings station. Clean and maintain.

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 one hood filter missing over the grill and filters in the hood are heavily accumulating dust. Clean and replace missing hood filter.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling deli meat with bare hands. CDI: Deli meat voluntarily discarded. 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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. Ensure more frequent cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 bus tubs of shredded mozzarella in walk in still cooling from yesterday above 41F. CDI: Product voluntarily discarded. Observed 2 bus tubs of cheese cooling in walk in cooler and 2 in reach in freezer with 40 min left and moving at a rate of .02F/min. CDI: Product was moved to sheet pans and put in the second reach in freezer and rapidly cooled to 41F within remaining time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in reach in cooler at 42F. CDI: Cooler was turned down. Facility has data logger system for unit and temperatures earlier were below 41F. Food cooled to 41F. All other items properly cold held. 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 sausage in reach in from the 10th. PIC stated it was pulled from the freezer on Tuesday. CDI :Product properly date marked. All other items properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed pizzas and pizza sauce with no time stamp. CDI: Times added. REPEAT VIOLATION Future violations will result in food needing to be discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded cheese in walk in cooler cooling from yesterday in covered bus tubs. CDI: Product voluntarily discarded. Observed shredded cheese cooling in walk in and in reach in freezer in deep bus tubs. Product was over 2” deep. Ensure product is agitated to promote air flow and cooling. Product moved to sheet pans and cooled in second reach in freezer to 41F within remaining 40 min. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed bus tubs of cheese stored on floor in walk in cooler. Additional shelving and/or refrigeration space may be required due to needed cooling space in the walk in. CDI: Cheese was voluntarily discarded today. Capacity to be further assessed at next inspection. Addition of equipment or more frequent deliveries will be required if food cannot be properly stored or cooled.

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 worn labels on several squeeze bottles and on one spray bottle. CDI: PIC labeled the products as oil and water. Some improvement as labels were illegible, but partially present. EHS recommends a more permanent labeling method that includes a key and different colored bottles or rings to distinguish between products. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bus tubs of cheese stored on the floor in the walk in. Facility does not have adequate space for storage of product. CDI: Cheese voluntarily discarded See #20. REPEAT VIOLATION Some improvement as only cheese was on the floor today. Additional storage may be required. See #33.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed a few short hand washes. CDI: By education and training.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shredded mozzarella cheese cooling in reach in part of prep top and in walk in cooler still above 41F after 4hours. CDI: Product voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written on pizzas or pizza sauce held on TPHC. CDI: Times written for when they were brought from the cooler and oven respectively.

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 shredded mozzarella cheese cooling in walk in and in reach in part of prep top cooler while tightly covered in deep containers. CDI: Product voluntarily discarded.

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 no labels on several squeeze bottles and on one spray bottle. CDI: PIC labeled the products as oil and water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bus tubs of cheese and 2 large pizza sauce containers stored on the floor in the walk in. Facility does not have adequate space for storage of product.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above 3-comp and above mop sink. REPEAT VIOLATION Previous violation corrected. 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 soiled walls throughout prep areas of facility. observed mop area in need of cleaning particularly on floor around mop sink. REPEAT VIOLATION Previous violation corrected.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white catch plate. Need cleaning.

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 raw chicken wings cold holding above 41F at reach in. PIC states wings were left out while employee cleaned the interior of equipment. CDI, items moved to walk in to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet. CDI, items removed.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn/damaged gaskets at sub prep unit, pizza prep unit, and wing prep unit. Need repaired/replaced.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above sub prep station. PIC states facility will repair with all tile. 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 soiled floors between equipment where sauces and wings are cooked. Need cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice/drinks dumped in handsink at the bar. CDI: Sink cleaned and PIC educated staff on proper sink usage.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed potato fry cutter with potato debris in the blades. CDI: Cutter was cleaned.

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 no date mark on shredded lettuce, house made blue cheese dressing That has been portioned. CDI: Products were made/opened yesterday. Products properly 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 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 sausage links in reach in from 4/13. Improvement from previous inspection as food was only out by one day and only one item was past the expiration date. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on walk in cooler door, 2 reach in doors on pizza unit and one door on the wing unit.

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 fan near stove area with dust build up, walls/ceilings throughout kitchen with dust build up from 8 feet above the ground and higher, and some areas of walls near mop sink with build up and food spatter. Ensure more frequent cleaning of hard to reach areas. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling above sub prep station is damaged and drywall is chipping. PIC stated that they are looking into covering this area with stainless steel due to the bread toaster affecting the ceiling area from heat damage.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have nontyphoidal salmonella listed. CDI: EHS provided PIC with a paper copy of the updated policy and explained requirements.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed no vomit and diarrhea plan for facility. CDI: EHS provided PIC a copy of the state written plan and explained requirements via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer coming from dispenser at 50ppm. CDI: Facility will run all dishes through the dish machine until the dispenser can be properly calibrated. Facility has bleach and bleach test strips to dilute in water for sanitizer buckets and for the sink as needed.

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 marinara sauce in walk in cooler from yesterday above 41F. CDI: Product was voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded mozzarella in walk in cooler cooling at a rated of 0F/min. CDI: Mozzarella was uncovered, fluffed/mixed, and left to cool in the walk in. Mozzarella began cooling 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 on date marking please visit: http://meck.co/FoodSafety Observed ham in reach in pizza prep top from 12/26. Observed ham in sub reach in portion of prep top from 12/23. Observed ground beef in reach in portion of pizza unit from 12/17. CDI: Items voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cheese, pizza sauce and marinara sauce cooling in walk in cooler while tightly covered. CDI: Marinara sauce was Voluntarily discarded. Pizza sauce was rapidly cooled with an ice wand. Mozzarella was mixed, uncovered, and separated out for cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on container that PIC stated was salt and on squeeze bottle that PIC stated was blended oil. CDI: Items labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for sanitizer at 3-comp sink. VERIFICATION REQUIRED

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC dump water into the handsink from a pot. CDI: PIC was educated.

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 shredded mozzarella cooling at a rate of 0F/min. CDI: Product was uncovered and unstacked to allow for more rapid cooling. Due to little remaining time, product was moved to the freezer to rapidly cool within the 4 hours. Observed dressings cooling in deep containers at a rate of 0F/min. CDI: Item was stirred and moved to the freezer. Product was routinely stored. REPEAT VIOLATION Overall improvements have been made in cooling practices and procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed au jus on the stove hot holding at 100F. CDI: Product reheated rapidly to 202F.

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 cheese cooling in walk in cooler while tightly covered and stacked. Observed dressings cooling in deep plastic containers. CDI: Items were uncovered and mixed. Dressings were stirred and moved to the freezer with routine stirring. REPEAT VIOLATION Overall, facility has put in place proper cooling techniques to prevent product from getting out of temperature. Due to late trucks/orders and short staffing, these plans have had to change. EHS encourages staff to do more consistent monitoring of product and rely more on the product temperature than on the system in place.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing pizza with bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint preparing food. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in kitchen with heavy dust build up. Ensure more frequent cleaning. 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 baseboards near 3-comp sink and near ordering system in need of replacing. Observed ceiling damage where sheet pans are stored near the 3-comp sink. REPEAT VIOLATION Some improvement from previous inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed minor build up on guard and behind slicer blade. CDI: Slicer cleaned.

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 shredded cheese, ranch, and pizza sauce cooling in walk in cooler at rates of 0F/min. CDI: Cheese was uncovered and mixed and cooled at proper rate. Ranch and pizza sauce were moved to the freezer, uncovered and cooled while stirring at the proper rate. REPEAT VIOLATION 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 marinara cooling at a rate of 0F/min. CDI: Product was moved to the freezer and cooled uncovered while stirring at the proper rate. REPEAT VIOLATION EHS will be making a return visit in the coming weeks to assess new cooling practices that EHS and the PIC discussed based on observations today.

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 written on sliced pizzas. CDI: Cart for pizzas was being cleaned upon arrival and it had the time sticker. Time sticker relocated. Observed time written on pizza sauce for a start at 1230pm. Time exceeded 4 hours. CDI: Pizza sauce discarded and new sauce provided. Observed employee provide new sauce to be held on TPHC but it was not yet 41F. CDI: Time on sauce labeled for when sauce was prepped. Remaining sauce was cooled to 41F.

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 sauces, ranch dressing, and shredded cheese cooling in deep containers while tightly covered. CDI: Items were rapidly cooled when uncovered and moved to the freezer. Items were stirred. REPEAT VIOLATION EHS will make a follow up visit in the coming weeks to verify cooling is in compliance for these prepped items. Failure to properly cool may result in permit action.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed reach in freezer located in the lobby to be unlocked leaving food at a potential contamination risk. Ensure food is locked/protected in some way.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with no hair restraint preparing food. Improvement from previous inspection. REPEAT VIOLATION

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 baseboards near 3-comp sink and near ordering system in need of replacing. Observed ceiling damage where sheet pans are stored near the 3-comp sink. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood vent system heavily soiled. PIC has a hood technician scheduled for this week. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout the kitchen including improper cooling methods and rates, reheating temperatures, and improperly working sanitizer at the dish machine in the bar.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. No soap was able to be provided. VERIFICATION REQUIRED

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on the shield. REPEAT VIOLATION 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar machine with 0ppm sanitizer. PIC phoned a tech to come and repair machine during inspection. CDI: Sanitizer line was replaced and machine was functioning by end of inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs still reheating after more than 2 hours. CDI: Meatballs voluntarily discarded.

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 spaghetti at 71F that was cooked 3 hours prior. CDI: Product voluntarily discarded. 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 shredded cheese and sliced turkey cooling at rates of 0F/min. CDI: Cheese relocated to reach in freezer. Observed pizza sauce from yesterday cooling in walk in still above 41F. CDI: Sauce was voluntarily discarded. Observed pizza sauce prepared today at 71F still after 2 hours. Sauce is not cooked. CDI: Product had an ice wand and was placed in a sink full of ice with stirring to rapidly cool. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding food above 41F. Some items were at 41F. Refrigeration person was called and assessed cooler and stated that there were no issues with the compressor. Air conditioning for the kitchen was out of service and being repaired. Severely increased air temperature in the kitchen appeared to be adversely affecting the cold holding. By end of inspection air temp was maintaining 39F, however with 2 door openings for retrieval of food air temp was back up over 41F. Cooler is unable to recover with high kitchen temps. CDI: Items above 45F were discarded. Other items were chilled in the freezers or in ice. Anything at 41F or less was left in the cooler. Facility is turning off grill under the hood and will only be working out of items in the prep top and from the reach in freezers and coolers until the kitchen AC is repaired and the air temperature is back in the normal range. Food started to come back down to 41F.

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 several items made yesterday. CDI: Products date marked.

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 written on tub of pizza sauce or on pizza slices held on time. CDI: Times written.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler and salad coolers holding food above 41F. Without the walk in cooler, facility does not have sufficient cold holding or cooling to safely operate long term. Facility will operate with only the food in reach in coolers. VERIFICATION REQUIRED 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spaghetti and penne cooling while tightly covered in reach in cooler. Observed cheese cooling in walk in while tightly covered in large bus tubs. Observed pizza sauce cooling in walk in cooler in deep cambro with a lid. CDI: Spaghetti voluntarily discarded. Cheese was rapidly cooled in reach in freezer. Pizza sauce was cooled with an ice wand and stirring. Penne was put onto a sheet pan and rapidly cooled in walk in cooler. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles and containers/cups with oils and white granular and no label. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of salt with no lid in dry storage area. CDI: Product covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry making food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints preparing food. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed salad cooler blowing air out at 51F. REPEAT VIOLATION Previous violation corrected.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on ceilings and vents throughout kitchen. Observed hood vent with heavy build up and debris. PIC stated that the hood was set to be cleaned today but was cancelled and will be out next week. Observed ceiling damaged where sheet pans are stored. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on wing reach in cooler where food is prepped.

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

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 sliced deli meats cooling below (.025F/min) required rate CDI: Product was opened up and spread out on a sheet tray and cooled to 41F.

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 tightly wrapped deli meats cooling in walk in cooler. CDI: Product was opened and spread out on a sheet tray to rapidly cool. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with oils and liquid margarine with no label. EHS and PIC discussed some alternative labeling options in including colored coded caps/rings for bottles with a key.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on wing cooler to be split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on “shelf” in back part of prep top cooler used for salads.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling of where sheet pans are stored to be damaged. REPEAT VIOLATION Previous violation has been corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few stacked containers with date mark labels still affixed stored as clean. CDI: Containers removed for cleaning.

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 sliced roast beef from 11/16. Observed fully cooked sausages from 11/18. CDI: Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne pasta cooling in large bus tubs while tightly covered in walk in. CDI: PIC uncovered and stirred product and it rapidly cooled. REPEAT VIOLATION. Significant improvements have been made with regards to pizza sauce cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with several bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints. REPEAT VIOLATION

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 mop sink ceiling is damaged and no longer smooth and easily cleanable. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some minor dust build up on the walls throughout the kitchen.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce cooling from yesterday in walk in at 46F. CDI: Product voluntarily discarded. REPEAT VIOLATION See #31 Failure to correct the issue may result in a risk control plan or permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched fries holding at 44F. CDI: Product permanently placed on TPHC. Time written today. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in a deep, covered container from yesterday. CDI: Sauce voluntarily discarded. Observed pizza sauce cooling from prep today in a deep, covered container. CDI: Sauce divided into 2 containers and Ice bags added. EHS and PIC discussed and trained employees on new process. Cans of tomatoes and other ingredients will be placed in the walk in cooler the night before. Then, all ingredients will be pre-chilled before mixing. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. REPEAT VIOLATION Ensure all employees have proper hair restraints.

4-501.11 Maintain equipment in good repair. Observed shelving for air drying with paint peeling.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed corner of ceiling and wall at mop sink with chipping paint and dry wall. Repair or cover with a corner guard.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce cooled from yesterday still above 41F. CDI: Product voluntarily discarded. EHS advised PIC that cans should be pre-chilled to eliminate the cooling step. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken over stacked in prep top cooler and above 41F. CDI: Product moved to sheet pan in walk in cooler for rapid cooling. REPEAT VIOLATION Significant improvement from previous inspection as only one product was improperly holding today.

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 cut tomatoes cooling in prep top and cut tomatoes cooling in walk in while tightly covered. CDI: Product placed on sheet pan in walk in cooler to properly cool. Observed Pizza sauce cooling in deep container from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil unlabeled. CDI: Product labeled. Improvement from previous inspection. All other items were properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making pizza with no hair restraint.

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 tongs being placed on rack at fryer/grill station. CDI: Tongs placed in container that is easily washed, rinsed and sanitized every 4 hours along with tongs.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler doors split on pizza station and salad station.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips are expired. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in bottom of reach in freezer. CDI: Employee began cleaning cooler out during 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 employee wash hands for less than 15 seconds and then turn off faucet with bare hands. CDI: Employee rewashed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee educated by EHS and then washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at both bar dish machine and kitchen dish machine. CDI: Chlorine concentrate added to both machines. Bar machine concentrate had diluted to 800ppm from air contact and therefore was not strong enough when it was diluted in the dish machine.

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 turkey cooling at a rate of 0F/min. CDI: Ice placed on product to rapidly cool it. Product was 45F when first temp was taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in sandwich prep top cooler holding above 41F. Products were double panned. CDI: product voluntarily discarded. Observed chicken overstacked in pizza cooler. CDI: Extra chicken removed and rapidly cooled. Observed turkey from 6/27 stored above 41F in walk in cooler. CDI: Turkey voluntarily discarded. Observed wings in reach in holding above 41F. Reach in cooler air temp was 43F. CDI: Wings relocated to walk in as PIC stated they were in the walk in just before lunch and were below 41F.

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 roast beef chub with date mark of 6/25 and the sliced beef from the chub date marked 6/27 in walk in and in prep top. CDI: Product all voluntarily discarded. Ensure product that is sliced carries the same date as when the original chub was cut. Observed portioned blue cheese dressing with a date mark of 7/2 when the blue cheese dressing was made on 7/1.CDI: Blue cheese dressing properly date marked. Observed turkey with a date mark of 6/27 holding above 41F. CDI: Product voluntarily discarded. Observed mozzarella cheese date marked 6/20. CDI: PIC stated product was shredded 7/1. Product properly labeled. 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 tenders from yesterday and portioned ranch made from ranch from 7/1 with no date mark. CDI: Products date marked. Observed chicken patties with no date mark. CDI: Product voluntarily discarded.

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 wings and sauce held on TPHC with no time marking upon arrival. CDI: PIC stated that he knew the wings and sauce were pulled at specific times and those times were then written on labels and placed on products.

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 walk in while tightly wrapped. CDI: Ice added to top of product to rapidly cool it. REPEAT VIOLATION Improvement in method from inspection before, however method was not tested.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles throughout kitchen with oils/margarine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen around dish area. PIC advised to increase pest control.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty dishes stored on clean side of drain board along with clean dishes. Observed employee phone stored on shelf with clean dishes.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard hanging from wall under dirty drain board. Observed touch up paint needed to ceiling where sheet pans are stored.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausage cooling inside covered container in bottom of flip top prep cooler. CDI lid removed (best practice to use walk-in cooler for cooling, sausage allowed to stay in bottom of prep unit due to no other items were being held inside unit and ambient air flow maintained at 38F) 30 minute temp check results = 85F. Item placed into unit 20 minutes prior to inspection. (violation was general commented last inspection)

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment in kitchen; fryers, grills etc; Observed shelving inside walk-in collecting build-up in need of general cleaning; Observed inside bottom surfaces of stand up freezer collecting debris in need of cleaning.

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 issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment in need of general cleaning).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink cup stored on shelf above food in sandwich prep cooler. CDI: Drink discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees don gloves with no handwash. CDI: Employees corrected and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal container with water in handsink near stove. CDI: Item moved. Observed ice in handsink at bar. CDI: Ice was melted down.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar reading 0ppm chlorine sanitizer. CDI: All glassware is being washed in the kitchen. Technician called out during 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 milk with a use by date of 10/11 in walk in. CDI: Item voluntarily discarded. Observed chicken parmesean in walk in with date of 9/28. PIC stated item was pulled from frozen last night. CDI: Pull from frozen date placed on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders cooling while tightly covered in reach in. CDI: Item uncovered and moved to reach in freezer for cooling. Proper cooling rate exceeded at .8F/min. .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION Improvement from previous inspection

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed drain boards for dish machine in need of caulking. REPEAT VIOLATION previous issue fixed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust accumulation on vents near pizza oven and on wall above sub area. REPEAT VIOLATION Improvement from previous inspection.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed multi-use drinking cups stacked wet near bar area.

NO POINTS DEDUCTED 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT; Observed hand washing sink butted up against ice basin at bar with no spacing to clean with potential for splashing into ice basin. ( install splash guard due to lack of spacing).

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (hood filters, inside bottom surfaces of stand up freezer, shelving at dry storage).

REPEAT 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Employee bags stored on top of food containers in dry storage area).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area; Observed multi-use cups stacked wet near bar area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increased due to improvement).

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (back side of prep cooler lids that collect old debris in need of general cleaning; observed inside bottom surfaces of stand up freezer).

REPEAT 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on shelf used to stored clean containers).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemicals stored on side of handsink in the kitchen. Observed mop bucket blocking handsink in kitchen. CDI: Items relocated. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. CDI: Handwash sticker provided today.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced turkey cooling at a rate of 0F/min. CDI: Turkey moved to freezer for rapid cooling. Cooling charts for room temperature preparation and hot foods provided via email along with inspection 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 bag of lettuce with no datemark on it. Employee stated that it was opened yesterday. CDI: Item dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sausage at sandwich station with a date mark of 11/30. CDI: Sausage voluntarily discarded. PIC reminded that day 1 is the day of preparation and so to count when an item is "out" employees should add "6" to the prep date. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS 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 sliced turkey wrapped tightly in walk in cooler. Ensure foods cool properly by using correct cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil in squeeze bottle unlabeled. Observed squirt bottle with clear liquid unlabeled. PIC stated that liquid was water and is used for application of seasoning to crust. CDI: Bottles labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with jewelry on wrists preparing food.

4-502.11(A) Maintain utensils in good repair. Observed blue lexan lid with large hole in it. CDI: Lid voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on sandwich station cutting board. Observed employee ciggarettes stored on shelf above prep area. Observed employee drink stored on shelf above clean side drain board for dish machine. CDI: All items relocated to safe location. Surfaces washed, rinsed, and sanitized after relocation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage atop tub of chicken in UC unit. CDI- removed

. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple failures to wash hands before donning gloves. CDIthrough instruction

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 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 bartender bare hand cutting limes at bar upon entry. Observed food employee straining cooked tomatoes from a round gallon container of tomato juice/tomatoes with bare hands and placing them on a pizza. Container to be closed and placed back in refrigeration with multiple days shelf life left. CDI-through instruction

Except as specified in ¶ (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5oC (41oF) or below when received. P Observed raw eggs received at 50 F. pic Denied

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks with gloves on but not changing them. CDI-through instruction

. t t 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter blend, pizza sauce, mozzerella and cooked steak held off temp control above 49F. CDI- placed on TPHC

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(eg cut chub of turkey). 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 multiple groups of wrapped up cut cheese and deli meats above 43F 5 or more days past prep date. CDI- discarded

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 TPHC proection of pizzas sold by slice. CDI- time labeled VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of water labled as sanitizer disinfectant. CDI- relabeled

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observed meatballs reheating in hot hold steam well with no documentation unit is rated for reheating. CDI- reheated above 165 F