VIA ROMA

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 large deep container of chicken stock cooling from previous day at 43 degrees F. CDI, chicken stock 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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: 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 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 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 large deep container of chicken stock cooling from previous day at 43 degrees F. CDI, chicken stock 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 a fruit fly at coffee station

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open container of food being prepared at middle vat of 3 competent sink next to vat with soiled equipment. CDI, food relocated to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed several wet cloths used to stabilize cutting boards and wet quat sanitizer container stored on ground

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in containers but containers collecting debris.

General Comment” 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter from 2025. CDI, updated parasite destruction letter provided from supplier Lowcountry to PIC during inspection. Ensure parasite destruction letter current from calendar year.

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 large deep container of chicken stock cooling from previous day at 43 degrees F. CDI, chicken stock 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 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 deep large container of chicken stock cooling from previous night. CDI, chicken stock voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service coffee filters uncovered and unprotected removed from commercial packaging .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw fish and raw tuna stored over RTE garlic and other RTE foods in standing reach in and prep refrigerators. Repeat. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of tomato paste with date of preparation of 10/2. CDI, item voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of Windex stored next to clean equipment . CDI, Windex relocated for proper storage.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed food portioned on 3 compartment sink but soiled equipment stored on far vat.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container but container accumulating soil. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged in soiled area on prep refrigerator.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on main prep line blocked by trash can. Observed front coffee station handsink and kitchen entry handsink storing glass wear during inspection. CDI - PIC removed glass wear and moved trashcan. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw meat being stored above RTE foods in RIF during inspection. CDI - Employee reordered storage. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. PIC manually dosed sanitizer, maintenance contacted during inspection. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-601.11(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 caked onto interior of microwave and littered on bottom of RIF during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 water bottles being stored in conjunction with customer foods in WIC. Observed hairband being stored in conjunction with customer single service items on expo line. CDI - PIC moved water bottle and voluntarily discarded hairband. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trashcan being stored in front of hand sink on main prep line. CDI - PIC moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish being stored above RTE spinach in entree prep unit, and repackaged raw meat being stored above RTE food in RIF during inspection. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole clove garlic in oil being held outside of temperature control during inspection. PIC stated it had been there since 11/11. EHS educated PIC on the dangers of garlic in oil mixtures being held outside of temperature control. CDI - Employee discarded. PIC stated they will keep it under temperature control moving forward. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken, raw veal, and raw ground sausage in WIC maintaining a cooling rate of 0F/minute. CDI - PIC changed cooling method, allowing all items to achieve proper cooling rates. 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 .

3-501.15 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 multiple items in WIC cooling while wrapped with plastic wrap or in deep, covered plastic containers that were not maintaining proper cooling rates. CDI - PIC removed plastic wrap and covers, and split large containers into smaller ones. All items either achieved 41F during inspection or maintained a sufficient cooling rate. Repeat. Risk Control Plan may be necessary if no improvement by next inspection. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with large chip in food contact surface during inspection. CDI - PIC discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack being stored in conjunction with customer food in dry storage. CDI - PIC moved backpack.

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 2 containers of housemade tomato sauce cooling from yesterday above 41F. CDI: PIC voluntarily discarded items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomato sauce cooling overnight in deep plastic containers. Observed cherry tomato sauce cooling a rate of 0F/min in a deep portion with lid vented. CDI: PIC voluntarily discarded tomato sauce and placed cherry tomato sauce in smaller portions. 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in a container of water at 91F.

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 minor food debris build up in bottom of reach in freezer.

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 lasagna cooling at a rate of 0.4F/min during the 2 hour window. Lasagna was still in large portion that was removed from the oven. CDI: Food employee cut lasagna into smaller portions to cool quicker. 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 all squeeze bottles and metal pans containing spices throughout the kitchen area not labeled. Label items

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves, Resurface or replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout the kitchen area with dust build up. Observed walls in the dry storage area with food debris build up. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw salmon being stored on a shelf above an uncovered container of spinach in prep RI cooler. CDI: PIC re-arranged items to proper storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of shell stock being stored directly on floor of WIC. CDI: PIC moved bus tub to shelf in WIC.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on 2 door RIF. Submit service request to replace gasket. REPEAT violation. Points not taken due to violation on previous inspection involved gaskets on a different cooler which has been replaced.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of wine from recent delivery stacked up directly in front of hand sink near entrance to kitchen. CDI: PIC moved boxes from front of hand sink.

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 breaded chicken cooling in a container in prep RI unit not drop in temperature after 28 minutes. CDI: PIC moved chicken to WIC to rapidly cool to 41F or below as chicken had been in prep unit for approx. 30 minutes. REPEAT

4-501.11 Maintain equipment in good repair. Observed loose gasket on prep cooler door located at grill line. PIC stated wrong size gaskets were ordered previously and facility is waiting on new gaskets to arrive for installation. REPEAT

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 being stored on shelf in dry storage above containers of food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to dish wash area missing paper towels. CDI: Paper towel dispenser was stocked.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce being stored on shelf in WIC above ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans with build up of food soil being stored as clean. CDI: PIC returned items for W/R/S.

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 several packs of risotto tightly packed in plastic wrap being held at 45F in prep top. CDI: PIC stated items were placed in unit approx. 1 hour before inspection. Items were placed in WIC to rapidly cool before placing back in unit.

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 container of meatballs in RIC without date mark. CDI: PIC stated meatballs were prepared yesterday, date mark was placed on item.

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 cooked rigatoni in WIC cooling in tightly packed plastic wrap that did not drop in temperature after 20 minutes. CDI: Items were spread out in a shallow pan to rapidly cool in WIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp and squid thawing in deep containers not under running water, fully submerged in water at prep sink and veal thawing on speed rack in kitchen at room temperature. CDI: PIC placed veal in WIC and EHS educated PIC on proper procedures for thawing foods under running water.

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

4-501.11 Maintain equipment in good repair. Observed loose gasket on prep cooler door located at grill line. PIC stated a work request has been submitted for gasket repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats hanging on dry goods shelves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pans of raw fish stored above sauces in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved to bottom of cooler. 0 pts.

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 . Demi glaze in walk-in cooler was prepared on 9-3 and had not yet been discarded. Cooked eggplant prepared on 9-6 in sandwich cooler still had not been discarded. TCS ready-to-eat foods shall be discarded within 7 days of preparation, with day 1 being the date of prep. CDI - Items discarded. Improvement from last inspection so reduced to half credit. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of lobsters stored on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Chlorine test strips were wet and not useable. VR - Verification required within 10 days that establishment acquires chlorine test strips.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

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 . Pans of spaghetti, penne, and rigatoni in walk-in cooler measured 43F. Walk-in cooler door was propped open. TCS foods must be 41F or less in cold holding. CDI - Door closed and foods measured 41F by end of inspection. 0 pts.

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 . Broth in sandwich cooler bottom and cooked octopus in upright cooler were missing date marks. CDI - Cook labeled items. Also, cooked eggplant was date marked 6-21 but was made yesterday. CDI - Date changed by cook. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Cannoli cream in upright cooler was date marked as being prepared on 6-14 and had not yet been discarded. CDI - Cook discarded cannoli cream.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Specials menu has 1 dish with veal and another with salmon. Cook states that both dishes can be served under fully cooked. VR - Verification required within 10 days that establishment places consumer advisory on specials menu.

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. Oils beside grill are missing labels. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of unwashed potatoes stored on floor in dry storage area. Store at least 6 inches off the floor. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Metal pans stacked while still wet and stored as clean. Air dry utensils before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on small sandwich cooler door. Replace torn gasket. 0 pts.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Wrenches stored in container with bags of uncooked pasta. Store maintenance items away from food to prevent potential contamination. 0 pts.

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 Employee observed chopping parsley with bare hands. Employees must not contact ready-to-eat foods with their bare hands. CDI - Parsley discarded and employee washed hands and donned gloves.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Pan of mussels and clams in sandwich cooler did not have any shellstock tag with them. CDI - Clams and mussels discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety 2 pans of raw fish stored on shelf above bottles of oil/sauces and cooked lobster. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Pan of lasagna and ossobuco in walk-in cooler did not have date marks. Cooked octopus in upright cooler did not have date mark. CDI - PIC back dated items. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of metal pans stacked while still wet. Utensils shall be air dried before stacking. Allow adequate time for utensils to air dry. 0 pts.

4-501.11 Maintain equipment in good repair. Door handles to upright freezer are broken. Replace door handles. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Mop sink only has atmospheric backflow preventer, but a spray gun is attached to hose connected to mop sink faucet. Attachment puts line at pressure. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. REPEAT. 0 pts. Points will be deducted on future inspections.

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 Establishment does not have a vomit/diarrheal event cleanup policy. CDI - Establishment e-mailed sample policy to use. 0 pts.

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. Employee drink sitting on prep table while he was preparing salads. Employee drinks must not be stored where food is prepared. Store on a low shelf or separate area. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 3 shellstock tags did not have dates the last shellstock was sold on them. CDI - Manager educated on requirement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw beef stored in back of sandwich cooler top behind butternut squash. 3 pans of raw fish stored on shelf above spinach and sauces in sandwich cooler bottom. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Deli slicer had visible meat residue behind the blade. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Slicer taken to dish area to be rewashed. 0 pts.

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 1 pan of meatballs did not have a date. 1 pan of pasta was prepared on 12-15 and had not yet been discarded. TCS ready-to-eat foods must be date marked and used within 7 days of preparation, with day 1 being the date of preparation. CDI - Date added to meatball pan and pasta discarded. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cut lettuce was cooling down in small make-unit bottom at 46-48F. TCS foods shall be cooled in equipment that is designed for rapidly cooling food, such as the walk-in cooler or freezer. CDI - Lettuce moved to walk-in cooler. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Mops drying in dry storage area along shelf. Mop was touching canned tomato box. Protect food from potential contamination. Store mop away from food. CDI - Mop removed by manager. 0 pts.

4-502.11(A) Maintain utensils in good repair. Shelf below prep table is rusted. Equipment shall be maintained in good repair. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Gun attachment connected to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee jackets were stored in the dry storage area touching cans and boxes of food. Store employee personal items in a segregated location. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Pans of raw fish stored on shelf above sauces in bottom of sandwich cooler. Packages of pre-cooked lobster meat stored with raw calamari container sitting on top of it. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected.

3-501.14 Cooling - P - Pan of lasagna measured 68-95F after cooling for 1.75 hours. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pan of lasagna put back in oven to reheat to 165F and restart the cooling process. Cooling methods appeared to be correct. Next time cool lasagna off in freezer and ensure it is not left out at ambient temperature for too long. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Risotto in sandwich cooler top measured 41-52F. Risotto was overstacked above fill line of pan. TCS foods shall be 41F or less when in cold holding. CDI - Risotto above fill line moved to another pan and moved to walk-in cooler. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Meatballs in sauce in walk-in cooler did not have date mark and was made yesterday. TCS ready-to-eat foods must be date marked if held longer than 24 hours. CDI - Date label added to pan by PIC. 0 points taken due to improvement in date marking from last inspection. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Stacks of pans stacked up while still wet. Utensils shall be air dried. Allow adequate time for air drying before stacking pans.

5-205.15 (B) System maintained in good repair - C - Leak present at pipe underneath hand washing sink. Plumbing fixtures shall be maintained in good repair. 0 pts.

6-501.110 Using Dressing Rooms and Lockers - C - Employee backpack hung up on shelf support in dry storage area. Backpack was contacting sealed packages of dry goods. Employee personal items shall be stored separately away from food.

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present during inspection. PIC, Matthew, is not a certified manager.

3-203.12 Shellstock, Maintaining Identification - PF. Observed pan of in shell mussels in line reach in cooler with no shellstock tag information present. CDI - PIC discarded. When shellstock items are removed from their bag or container and placed into another container, the tag information must follow the shellstock until disposition. REPEAT - Continued non-compliance with shellstock identification standards may result in permit action.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw veal stored above spinach in line reach in cooler. Observed seared ready to eat tuna laying in pan with raw calamari and raw mussels in walk in cooler. Observed raw unpackaged lamb stored above dessert items in upright freezer. CDI - PIC moved veal to bottom shelf, removed tuna to separate pan away from raw items, and moved the lamb to the bottom shelf. Do not store raw meat above other foods in coolers. Do not store unpackaged raw meat items above other foods in freezers. Seared tuna is a ready to eat food. Do not co-mingle it with raw meat or seafood items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans stored as clean with label adhesive transfer present on interior food contact surfaces. CDI - PIC removed to dish for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed seared tuna in walk in with no date marking. CDI - PIC applied date mark as item was prepared yesterday. Observed various open partially used meats used for charcuterie with no date marking or date marking exceeding 7 days. No information available for the meats as the packaging with handling instructions had been discarded and no additional packages available in the facility. Establishment could provide invoice to determine approved source, but no documentation during inspection to determine if items qualify for extended date marking. CDI - discarded. Maintain information on meats used for charcuterie if keeping longer than 7 days. REPEAT. No point escalation as overall date marking system is in compliance and no soft or semi-soft cheeses were found with expired date marking.

3-501.13 Use approved thawing methods. Observed pork thawing in 78f water in food prep sink. CDI - PIC added ice to water to reduce temperature to below 70f. When thawing under flowing water, keep the temperature of the thaw water less than 70f.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed various bulk dry good containers with no labeling or identification present. Label all food items that are not easily identifiable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing watch on wrist while handling food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Large butcher block style cutting board with significant wear/deep cuts and dings on cutting surface no longer smooth and easily cleanable. Resurface or replace. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of numerous metal food pans stored as clean. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from hand sink drain pipe onto floor in server area. Repair.

3-203.12 Shellstock, Maintaining Identification - PF. Observed multiple days of shell stock tags from current month with no date marking. Observed multiple batches of clams co-mingled in same container in reach in cooler. Once the last shell stock item from a batch is used, mark the date on the tag before storing for 90 days. Do not combine multiple batches of shell stock together in the same container. VR required within 10 days to observe shell stock storage and date marking of tags. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed previous days dried food residue on food contact surfaces of slicer. CDI - PIC cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate inside bulk ice machine. Clean frequently to prevent buildup. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple open packages of semi-soft cheeses in walk in cooler with no date marking present. CDI - PIC applied date marking. Once opened, date mark all soft and semi-soft cheeses with a date not exceeding 7 days unless manufacturer documentation provided showing cheese water activity and pH allow otherwise.

7-201.11 Store toxic materials to avoid contamination. -P. Observed cans of butane stored on top of sauces and other food items in dry storage area. CDI - PIC relocated to chemical storage area. Store all chemicals away from food and food contact items to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fresh fish items stored on sheet pans directly on floor in walk in cooler. Store all food at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laying on prep surface near breading area. PIC placed into sanitizer bucket. Once used, place wiping cloths into sanitizer solution or remove to soiled linen container. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT

4-501.12 Cutting Surfaces - C. Observed wooden cutting board with deep pitting and scratches needs resurfacing/replacing. 4-501.11 Maintain equipment in good repair. Observed rusty shelving units in dish area and prep area. Refinish or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of multiple food containers stored as clean. REPEAT

6-305.11 Designation-Dressing Areas and Lockers - C. Personal employee cell phone stored on top of prep cooler at line. Designate an area away from food and food contact areas for the storage of personal items.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 Certified Food Protection Manager - C No Person In Charge in unit upon arrival and active food preparation in progress. CDI- Employees called manager, David, who arrived a short time later. No Certified Food Protection Manager available in unit. PIC, David, certification expired 3/2019 and has not been renewed.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee doing food prep activities while sucking on a lollipop. Do not eat in the food prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar area hand sink used as dump sink. CDI - manager instructed employee to only use sink for hand washing.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags for the month of July 2020 with no date last shellstock item was used marked. Dates for two previous months were noted on tags but not all tags were stored in chronological order. VR within 10 days to observed shellstock tag date labeling and organizational practices.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw veal stored directly above container of spinach in line reach in cooler. Observed raw tuna stored directly above desserts in upright cooler. CDI - veal and raw tuna were relocated to bottom shelf. Do not store raw animal foods above ready to eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line cook repeatedly wipe gloved hands on soiled wiping cloths while handling foods. Gloves must be changed anytime they become soiled. Return Visit within 10 days to observe glove use practices at the line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic buildup on drop plate inside bulk ice machine. Clean the ice machine regularly to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods inside walk in cooler with temperatures above 41f including cooked pasta at 50f, cooked vegetables at 44f, lasagna at 43f. CDI - items voluntarily discarded. Walk in cooler ambient air temperature at 41f. Cooler temperatures appear zoned with foods on open racks at 41f and foods on shelving with air flow blocked by large sheet pans above 41f. EHS recommends reducing walk in cooler ambient temperature and ensuring shelving is open and not obstructed. REPEAT Risk control plan written during inspection. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 risotto placed on sheet pan on rack in kitchen area for extended time. Temperature at 121f. CDI - manager removed risotto to walk in cooler. Do not allow cooling products to sit out at room temperature once they reach 135f. Use appropriate methods to ensure foods cool from 135f - 70f within 2 hours and then to 41f within a total of 6 hours.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle of olive oil with no identification at line area. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in back of house area. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employee wearing watch and bracelets on wrist while handling food items. Line cook handling food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on equipment surfaces not placed in sanitizer solution between uses. Soiled wiping cloths used repeatedly and as noted in #13 for wiping gloved hands. No sanitizer containers available to store used soiled wiping cloths and cloths not removed to soiled linen container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food pans stored clean stacked together wet. Air dry pans before stacking together.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue on exterior of most metal food pans stored as clean. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed very slow drain at bar hand sink. Repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed rosotto, salmon, tomatoes, and other TCS foods cold holding above 41 degrees F. Repeat. Observed TCS foods held between 42-44 degrees F in middle prep unit on line. Vr to ensure long term compliance and calibration of prep unit. Risk Control Plan may required if cold holding standard is not met. All TCS foods shall be cold held at 41 degrees F and below. Repeat.

3-304.13 Linens and Napkins, Use Limitations - C - Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new consumer. Observed absorbant linen lining basket used in direct contact to make bread according to PIC.

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 in-use utensils held in water at 132 degrees F.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat and chlorine test kit provided on site both expired in 2019. Vr to ensure non-expired test kits provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue remaining on outside of clean pans on storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler and prep cooler that were above 41 F (chicken stock, meat sauce, diced boiled potatoes, and sliced ham). CDI- All items were denatured and discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen area. Observed that the back door was opened at the start of inspection. PIC stated that they were cleaning a spill. 6-202.15 Outer Openings, Protected - C Observed several flies in the kitchen area. Observed that the back door was opened at the start of inspection. PIC stated that they were cleaning a spill. CDI- back door was closed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observd several stacks of single-service trays that were stored above prep station not inverted. There is no separation from the trays to the ceiling. CDI- stacks of trays were properly inverted.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. Repeat Observed raw chicken placed on clean drainboard of 3 compartment sink when transferring raw chicken from container to sheet pan. If 3 compartment sink is used as prep sink, ensure that sink is washed, rinsed and sanitized from use of a 3 compartment sink to prep sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed back of slicer stored as clean but soiled with food residues on back of slicer blade. CDI, unit broken down for cleaning while on-site.

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 demi cooling in deep covered container in walk in cooler at 45 degrees F from night before. CDI, 1 container of demi voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk cold held on ice at 59 degrees F at coffee area. CDI, milk relocated to rapidly cool. TPHC discussed as possible option. Observed mozzarella cheese in flip top prep refrigerator at 47 degrees F and cut lettuce at 45 degrees F in bottom compartment and unit holding ambient air temperature of 45 degrees F. CID, mozzarella cheese voluntarily discarded and lettuce relocated to walk in cooler. Observed several containers of pasta held at 43-44 degrees F and pork overstacked at 43 degrees F in corner flip top prep unit. Unit had ambient air temperature of 45 degrees F. Return visit to ensure long term compliance of prep unit to ensure all TCS foods held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 demi cooling in deep covered container in walk in cooler and recently portioned chicken cooling in covered pan inside flip top prep unit. Chicken transferred to sheet pan and demi voluntarily discarded by PIC. Repeat.

3-203.11 Molluscan Shellfish, Original Container - C - Observed mussels from different harvesting dates being commingled to be washed in prep sink. CDI, mussels voluntarily discarded. Mussels shall remain in the original container that they are received and not commingled with shellstock from different harvesting dates or locations.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee food according to PIC stored over raw chicken in walk in cooler for consumer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC provided certification information but certification expired in December and no longer valid. PIC not able to demonstrate that they had valid certificdation while on-site. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from open beverage at beverage prep area.

6-301.14 Handwashing Signage - C - Observed no handwashing sign posted at handwashing sink behind bar. CDI, handwashing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler as well as artichoke stored over bread in kitchen. CDI, foods transferred for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed blue cheese dressing held at 46 degrees F on top of flip top prep unit and cheese overstocked in flip top prep unit cheese overstocked at flip top prep unit. CDI, blue cheese voluntarily discarded and cheese above chill line relocated to cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State no points taken on first inspection.

7-201.11 Store toxic materials to avoid contamination. -P - Observed butane fuel stored over prep equipment on front line. CDI, fuel relocated for proper storage.

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 recently prepared mozzerela cheese and tomatoes cooling on top of flip top prep unit. CDI, foods transferred to walk in cooler to rapidly cool.

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 jewelry.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glassware stored in box on ground.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed dough made with raw shell egg stored over ready to eat food in walk in cooler. Observed raw sausage stored over ready to eat food in flip top prep unit. CDI, food relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration at 3 compartment sink. CDI, operator refilled sanitizer vat to required concentration. Repeat. 4-602.12 Cooking and Baking Equipment - C - Observed microwave at prep line accumulating dried food residues.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in dining area.

2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee not wearing a 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 in-use utensils stored in water at 96 degrees F. Observed knife wedged in soiled area at prep line.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on shelving. Observed soiled towels stored in cardboard box. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed small cutting board stored behind faucet handle at bar hand washing sink.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturer containers used for storage of raw fish being used to stored other ready to eat foods. Ensure proper equipment is used to store foods to prevent possible cross contamination and cleanability of equipment.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on dirty side of 3 compartment sink and then handle clean equipment on clean side of 3 compartment sink without removing soiled gloves and washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed utensils stored in front of handwashing sink leading to kitchen. CDI, utensils relocated to provide access to handwashing sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - PIC stated that dates recorded on shellstock tag were dates that commercial packaging was open and not the date the last shellstock was sold. Observed mussel tag not retained with mussels in flip top prep unit but stored with old tags. CDI

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed italian cheese not covered and protected in walk in cooler. CDI, employee placed cheese in covered container while on-site. Observed carpaccio stored over ready to eat food in low prep refrigerator. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below 200ppm at 3 compartment sink as registered by test strips. CDI, operator refilled sanitizer to required concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed mozzarella cheese and cut tomatoes overstacked in prep units in kitchen. Operator stated tomatoes were in unit since Monday and mozzerela cheese was recently placed in unit. CDI, mozzarella cheese relocated to cool and tomatoes voluntarily discarded by PIC.

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 feta cheese with commercial packaging open on Monday according to PIC not date marked. CDI, feta cheese voluntarily discarded by PIC. Improvement made since 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 TCS foods cooling on rack including several pasta at ambient temperature in kitchen. CDI, rack relocated to walk in unit to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw fish single-servce containers being reused to store ready to eat foods in walk in cooler. CDI, foods removed and placed in multiuse containers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policies on site during inspection. PIC was not able to produce any documents signed by employees regarding symptom/disease reporting expectations. CDI: EHS provided employee health posters and digital copy of policy documents for employees to sign.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employeee beverage stored on shelving above prep sink next to dry goods for use in restaurant. CDI: Beverage voluntarily discarded and PIC informd that employee drinks should be kept on a lower shelf away from products used in food prep.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee area hand sink used as a dump sink during inspection. CDI: EHS instructed PIC to educate employees that hand sinks may only be used for handwashing. Ice removed from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one bladed slicer utensil with minor food debris between blades after warewashing. CDI: Utensil removed from service and sent for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and heavy cream holding at 53-54F. Both were not sufficiently submerged into holding pans in flip top units on line. CDI: Heavy cream was voluntarily discarded and butter was placed in freezer for rapid cooling. Butter fell below 45F before end of inspection and was placed back onto cook line.

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 goat cheese with a date of 01/02, gorgonzola with a date of 12/21, and tomatoes with a date of 01/03. PIC stated that tomatoes were just prepared the day prior to inspection. CDI: Goat and gorgonzola cheese were voluntarily discarded, and tomatoes were correctly dated with a prep date of 01/15.

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 branzino and mashed potatoes prepared earlier today cooling in densely stacked containers in units rated for holding. CDI: Informed PIC that items should be cooled below 45F (41F starting 2019) before placing them into holding units along cook line.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that there was no thin probe thermometer in facility. PIC had a stem thermometer, but should get a thin probe thermometer to measure the large quantities of leafy greens in the facility. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 unlabelled oils along cook line area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a watch while preparing food. CDI: EHS informed PIC that all kitchen employees should keep hands and arms clear, save a wedding ring, and PIC removed watch and washed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth directly on prep surface for appetizer station. EHS informed PIC that any wet wiping cloths should be held in a sanitizer bucket.