MANDOLINOS ARTISAN PIZZA

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one severely dented can in dry storage. CDI - Item was voluntarily discarded.

10-DAY VERIFICATION REQUIRED REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf 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 76 degree cooked onions attempting to cool in the reach-in cooler with tight lids. Lids were removed and onions were brought to the blast chiller. Observed a broken pizza prep cooler with only the top being used with large bins of ice. Work order has already been placed for the repair. EHS will return in 10 days to check on the repair.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen and bar area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

REPEAT 4-501.11 Maintain equipment in good repair. Observed duct tape holding together the handles of two low coolers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified employee at the beginning of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed missing Vomit and Diarrhea clean-up policy. CDI - EHS provided during inspection.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employee drinks stored on top of a prep cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking one kitchen hand sink. CDI - Cart was removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above cooked ham in the reach-in cooler. CDI - Item was moved to the corrected order. Improvements made from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the kitchen dish machine due to the hose being disconnected from the bottle of chlorine. CDI - Hose was reconnected and dish machine began to read at the appropriate concentration.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44-49 degree TCS foods in the main prep cooler. All foods that were prepared before this morning (11:00am) were voluntarily discarded. EHS placed cooler on temporary 4-hour TPHC with a policy until it is repaired. Manager put ice under all items in the top of the prep cooler and called for it to be serviced later today.

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 one container of Ham from 1/7/26 and two containers of buffalo chicken from 1/5/27. CDI - Items were 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 80 degree ground sausage attempting to cool in the prep cooler with a tight lid covering it. CDI - Item was cooked 1 hour prior to inspection. Employee moved product to the blast chiller to rapidly cool.

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

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food in the kitchen without a hair restraint. Improvements made for personal cleanliness from previous inspection.

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 cups being used to scoop dry spices.

4-501.11 Maintain equipment in good repair. Observed duct tape holding together the handles of two low coolers.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under the back kitchen hand sink and the mop bell backflow preventer.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employee water bottles stored on prep surfaces.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and ground beef stored above cooked meat balls in the reach-in cooler. CDI - Products were moved to the correct order.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed two open containers of heavy cream without date marks. CDI - Chef voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one spray bottle of chemical without a label. CDI - Chef labeled during inspection. Observed a basket of bugspray, medications and other chemicals stored above bottles of olive oil. CDI - Basket was removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. When using water to thaw, it must be 70 degrees or lower and running. Pf Observed ground pork thawing in a container of still water. CDI - Water was turned on.

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 two containers of spice and one squirt bottle of oil without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed bags of onions stored directly beside the restroom door. CDI - Onions will be moved to a safer area.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

5-203.14 Provide a back flow preventer when required. -P Observed a hose attached to a secondary faucet splitter without a backflow preventer. CDI - Hose was removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the restroom.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - no proof of training for staff regarding foodborne illnesses and symptoms PIC stated staff are trained by going over health policy poster during onboarding process. *CDI - EHS provided Employee Health Policy agreement document for staff to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up in Ice Machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Portioned Diced Chicken and Spaghetti Noodles stacked past the fill line above 41F, see temp chart for details. *CDI - PIC removed top layer of food items and placed top layers into Standing RIC to be cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- *Observed - Red Pepper Cream containing Heavy cream date marked 04/29. *CDI - PIC voluntarily discarded item. 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* 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 Mushrooms in metal containers with tight fitting lid cooling in 3 door lowboy without a change in temperature, see temp chart for details. *CDI - PIC placed item into blast chiller to quickly cool item. 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* 4-501.11 Maintain equipment in good repair. *Observed - Small tear in Gasket to Appetizer Flip Top Unit.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at restroom hand sink. CDI: Turned on hot water to hand sink (102F). 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed whisk stored in hand sink. CDI: Whisk removed.

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 penne pasta cooling at a rate too slow to meet cooling parameters in reach-in portion of pizza make table. PIC stated product prepared between 10am-11am. CDI: PIC moved product to blast chiller for rapid cooling (44F in 20 minutes).

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 individually wrapped plastic bags inside metal insert pan in reach-in portion of pizza make table. PIC stated product prepared between 10am-11am. CDI: PIC moved product to blast chiller for rapid cooling (44F in 20 minutes).

4-501.11 Maintain equipment in good repair. Observed torn gasket on appetizer make table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC provided new sanitizer bottle and primed- 100ppm.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara reheating too slowly to meet reheating parameters. Product placed on stove @10:30am. CDI: PIC rapidly reheated product (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara and truffle cream sauce being held above 41F in 2-door reach-in cooler. Other TCS foods in unit 41F or below. Product stored on bottom shelf- possible blocked air flow. CDI: PIC voluntarily discarded product and rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans stored as clean soiled with food waste. CDI: Sent to be W/R/S.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC and EHS unable to prime and dispense chlorine sanitizer. CDI: PIC contacted service repair company during inspection. Facility utilizing three compartment sink until repaired. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture and buffalo sauce(cooked garlic) being held on counter with no temperature control. See temp chart for details. CDI: Education provided and PIC voluntarily discarded products. Going forward, garlic/oil being placed on TPHC and buffalo sauce being held using temperature control. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Primed dish machine- 100ppm. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside microwave.

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 ranch cooling in salad make table at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product into uncovered shallow pan and moved to blast chiller for rapid cooling (<41F). Observed chopped lettuce cooling in salad reach-in cooler at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC uncovered product for more rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatball juice being held on counter. PIC stated product used only for reheating meatballs per order- meatball placed in juice and reheated via microwave. CDI: PIC placed product on TPHC. EHS provided paperwork during inspection. REPEAT VIOLATION. **Points not escalated due to corrective action, and change of control method (i.e.- temp to time)**

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 ranch cooling in covered deep plastic Cambro container. CDI: PIC placed product into uncovered shallow pan and moved to blast chiller for rapid cooling (41F). Observed chopped lettuce cooling covered in plastic wrap. CDI: PIC uncovered product for more rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (diced chicken, cooked penne, cooked spaghetti) filled over fill line inside small prep top unit, see temp chart. Overstacking of products are causing top layers to be out of temperature, EHS discussed with PIC. CDI- overstacked products removed from unit and put into standing reach in, had just been loaded into unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 1x container of diced chicken with no label. CDI- product labeled at cooked 5/26. Note: this was the only product with no date label. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions sitting on floor in dry storage area. Note: this was only product on floor during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings/hair nets for some of the employees working on cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with concentrations of quat sanitizer below 50ppm. CDI- buckets refilled during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked at clean dish shelving. 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 shelving with clean dishes/utensils stored directly next to handsink near dish machine, exposed to splash contamination with no splash guard. 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 gaskets with black buildup, in need of cleaning. EHS showed PIC areas of gaskets needing cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of raw sausage and raw chorizo stored on shelving directly above cooked chicken wings in the standing reach in unit. CDI- storage order corrected. EHS provided storage order handouts for each of the standing reach in units during inspection wrap up. REPEAT. For more information on food storage order please visit: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of all purpose cleaner stored on top of the blast chiller unit, nozzle facing towards and adjacent to pizza trays, potential for contamination. Observed a can of butane stored on shelving directly above deli slicer. CDI- chemicals moved, no longer contamination concern.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bay set up with 0ppm quat sanitizer, appears to be an issue with the dispenser. PIC stated this dispenser is used for filling up red sanitizer buckets, will call Supersource to adjust dispenser.

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 shelving with clean dishes/utensils stored directly next to handsink near dish machine, exposed to splash contamination with no splash guard. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in male/female restroom. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of raw sausage stored on shelf above ready to eat foods (diced ham, cooked meatballs) inside standing reach in unit. CDI- sausage moved below 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 can opener (attached to prep table) with black buildup on spike, in need of cleaning. EHS discussed cleaning frequency for multiuse utensils, discussed storing as clean when not in use. CDI- can opener removed for cleaning 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 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 ricotta marked 10/25, had exceeded 7 day limit. Observed cooked sausage marked 10/26, had exceeded 7 day limit. CDI- products voluntarily discarded, EHS discussed first in first out method and ensuring food does not exceed the 7 day limit, including the day cooked/prepped towards limit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner with no label near chemical storage. CDI- bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer set up in 3 compartment sink, quat concentrations exceeding 400ppm. CDI- sink drained, refilled from dispenser, at proper concentration.

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 large container of flour with no label. Observed small seasoning container at cook line with no label.

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 shelving with clean dishes/utensils stored directly next to handsink near dish machine, exposed to splash contamination with no splash guard.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in male/female restroom.

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 a couple of products (cooked mushrooms, pizza sauce) holding above 41F during inspection, see temperature chart. Through discussion with PIC, these products were recently cooked/prepped, placed into cold holding units before products had fully cooled to 41F or below. EHS discussed cooling process for products like mushroom, utilizing blast chiller for these products. EHS discussed cooling for room temperature cans of pizza sauce, PIC was unaware that these products needed to be cooled once opened from the can. Moving forward, EHS suggested to cool products in blast chiller as much as possible, ensure products reach 41F or below before placing into cold holding. EHS suggested facility uses prep sink with ice bath, suggested purchasing ice wands to expedite the cooling process. PIC stated he will consider putting pizza cans in refrigeration to cut down on amount of time needed to cool pizza sauce. CDI- mushrooms moved to blast chiller, pizza sauce cooled in ice bath, products properly cooled during inspection after correction. REPEAT.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed faciltiy using TPHC for pizza slices, no written procedure available. PIC stated facility has recently gone back to making slices for lunch, hadn’t been producing slices for a couple years. CDI- EHS provided THPC template, filled out. Facility is now using TPHC for pizza slices, marking properly.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored on shelving, directly above clean dishes. CDI- degreaser moved to chemical shelving. 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 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 improper cooling methods during inspection, facility placing products that need to cool into cold holding prep units. EHS discussed proper cooling methods, discussed which products need to be cooled and cooling parameters with new PIC at this facility. Explained importance of utilizing blast chiller and ice baths with active stirring in lieu of a walk in cooler. CDI- mushrooms moved to blast chiller, pizza sauce placed into ice bath with active stirring. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a few dented cans stored in can holder in kitchen, had not been removed and placed in designated area to not use product. CDI- cans removed, placed in designated area for return.

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 shelving with clean dishes/utensils stored directly next to handsink near dish machine, exposed to splash contamination with no splash guard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board in use with deep grooves/staining, no longer smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets beginning to show black buildup, in need of cleaning.

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 drinks on top of speed racks with containers of bread, observed employee drinks on prep surfaces during inspection. REPEAT.

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 sausage in flip top unit and sausage in low boy reach in unit holding above 41F, see temperature chart. EHS found that sausage in prep top unit was stacked over fill line, causing rise in temperature. EHS found that sausage in low boy reach in unit was cooked around 11am this morning, placed into cold holding prematurely before product fully cooled. CDI- sausage brought to blast chiller to rapidly cool before being placed back into cold holding. 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 . Observed container of cooked chorizo that was marked 5/30, has exceeded 7 day limit and had not been discarded. CDI- chorizo discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals hanging on shelving, directly above clean pots and pans and directly adjacent to single service/use items. CDI- chemicals moved, EHS discussed chemical 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 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 sausage that had not been fully cooled stored in cold holding unit, thickly stacked into plastic cambro with lid secured. Facility has recently implemented a blast chiller for cooling in facility. Ensure products are fully cooled to 41F or below before pulling from blast chiller and placing into cold holding. CDI- sausage put into sheet pan, placed back into blast chiller to rapidly cool before placing back into cold holding. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic containers wet stacked on clean dish shelving. REPEAT.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed caulking between splash shield on prep sink in need of re-caulking, no longer smooth and easily cleanable.

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 floor tiles missing near cold holding units, near support beam. 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 flooring underneath main bar area with black buildup next to dish machine, ensure cleaning.

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 an employee drinking from a can, stored on prep surface during inspection. CDI- drink thrown away, EHS discussed using designated areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at bar dish machine (used for glassware) registering at 0ppm. EHS observed that bottle is hooked up, PIC attempted to prime machine and was unable to get a reading after priming. PIC stated they will call super source for service. Facility will use main dish machine in dish pit for glassware until the smaller dish machine is repaired. VR by 3-20-22 to ensure dish machine has been fixed and is properly sanitizing. 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 can opener spike with black buildup, in need of cleaning. Note: this was the only food contact surface that was dirty during inspection.

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 portioned cups of ranch and blue cheese holding above 41F, see temperature chart. EHS observed that these portioned cups were stacked over the fill line. Observed a large container of marinara sauce holding above 41F in low boy reach in unit, see temperature chart. Through discussion with PIC, sauce was just poured from cans no more than 1 hour ago, mixed with seasonings and put directly into reach in unit. EHS explained that product should be fully cooled to 41F or below before storing in reach in unit. CDI- plastic container of sauce brought to prep sink, put in ice bath with active stirring to get to 41F or below before putting into cold holding unit.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets registering over 400ppm quat sanitizer when tested. PIC stated that facility uses tablets and mixes with water, has just recently switched brand of tablet. CDI- sanitizer diluted to proper concentration.

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 large container of marinara sauce with lid secured stored in low boy reach in unit, had not fully cooled to 41F or below. Ensure products are cooled using effective methods, such as ice baths with active stirring or using a walk in cooler. CDI- marinara brought to prep sink and put into an ice bath, with active stirring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic and metal containers stacked together that were still wet. Ensure these containers are air dried before stacking together.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few metal containers in reach in unit without a covering. Metal containers contained ham and pineapple.

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 a metal pan of portioned chicken date marked 11-24, exceeding the 7 day limit. PIC stated that facility was closed yesterday, should of been thrown away already. CDI- chicken voluntarily discarded. REPEAT. Note: points deescalated to half demerits due to significant improvement in this area. Metal container of chicken was the only product found to be out of date, previous inspection included multiple products that were out of date.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on prep surfaces near front bar area and on top of spray bottles of sanitizer. REPEAT.

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 the plastic scoop stored inside of the ice machine with handle contacting ice. Observed a small plastic bowl used to scoop croutons out of container at salad bar area, stored in food without a handle.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards on clean dish shelving with burn damage and deep grooves, no longer smooth and easily cleanable. Resurface or replace any cutting surfaces that can no longer be effectively cleaned and sanitized.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine where doors meet the metal frame with food debris buildup. REPEAT. Note: points kept at half demerits due to improvement from previous inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface while prepping food. CDI- drink moved. REPEAT.

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 plastic container of cooked sausage holding at 58F in reach in unit. Through discussion with PIC, sausage was cooked last night and placed into deep plastic container and covered with a lid before putting in reach in unit. CDI- sausage voluntarily discarded during inspection. EHS discussed cooling parameters and cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large flip top unit used for pizza toppings holding around 70F during inspection, all TCS items were above 41F, see temperature chart. Through discussion with PIC, facility has been having issues with unit and had another instance a couple months ago where unit was holding around room temperature and food was discarded. All products had been stored in unit overnight. All TCS foods were voluntarily discarded during inspection. VR by 9-11-21 to ensure unit is holding temperature.

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 9 containers of cheese (goat cheese and feta cheese) ranging from 8-12 to 8-23 in reach in prep unit. Observed homemade buffalo sauce from 8-23 in reach in unit. CDI- all items out of date were voluntarily discarded during inspection. EHS emphasized importance discarding food once window has expired, discussed first in first out method. 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 a large container of cooked sausage holding above 41F in reach in unit, see temperature chart. Through discussion with PIC, sausage was cooked last night and placed directly in deep plastic container and covered with lid, container was left in reach in unit for cooling. CDI- sausage voluntarily discarded. EHS discussed proper cooling methods with PIC and employee that cooked sausage last night. Suggested using sheet pans or vented shallow pans and to leave uncovered until food reaches 41F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on shelving across from dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans stored as clean that were wet nested on shelving near dish pit. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cold holding drawer that were ripped, peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with significant black buildup (specifically walk in cooler door) and food debris residue throughout reach in units and gaskets on reach in units. Observed food debris buildup on top of dish machine, on edges of sliding doors. Ensure more frequent cleaning. REPEAT.

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 prep surface during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection manager on site during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over prep table while prepping food. CDI - Food handler relocated drink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer under blade with dry food debris. Will require a verification visit to ensure compliance of cleaning and sanitizing food contact surfaces.

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 TCS foods past the 7 day date marking: goat cheese 4/12 & 4/19; mozzarella 4/14; feta 4/6; sautéed onions 4/19; cooked chicken wings 4/19. CDI - Food handler voluntarily discarded these food items during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar bin not properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a plastic bucket of pizza sauce on the walk in cooler floor.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go bowls and to go containers stored with the food contact surface up.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board on the pizza prep unit heavily stained. Replace

4-602.13 Nonfood Contact Surfaces - C Observed gaskets on refrigeration units in need of cleaning.

4-602.11 More frequent cleaning needed for ice machine. Observed build-up in ice machine

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed: in discussion regarding cooking process for wings, PIC indicated wings are par-cooked to approx. 120F, cooled, then re-heated when ordered. CDI: the wings that were par-cooked were voluntarily discarded; PIC will instruct staff to fully cook to 165F until process is submitted for approval & approval by MCHD is granted. Observed shrimp cooked to onlyl to 120F for service. CDI: intervention by inspector, shrimp finished cooking to 145F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza dough topped w/ mozz. and sauce awaiting cooking, in speed rack, at 59-60F. Through conversation w/ PIC, these pizzas may remain up to an hour prior to cooking. Pre-cooked pizzas, topped w/ TCS ingredients must not remain out of temp. unless in "prep". CDI: These pre-topped pizzas were placed in cold hold. According to PIC, this procedure (pre-topping dough) will no longer occur.

7-102.11 Properly label working containers of toxic materials.-Pf Observed green cleaner labeled as sanitizer. CDI: chemical re-labeled, properly

3-501.13 Use approved thawing methods such as under running, cold water. Observed frozen meat thawing in standing water. CDI: cold water turned on to run over product

6-501.111 Keep the premises free of insects. Observed fruit flies around onion storage

3-307.11 Protect food from contamination sources by using approved prep surfaces. Observed sheet pan w/ dough balls sitting on garbage container. CDI: Dough removed and sheet pan taken to dish machine for w/r/san

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

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 container of green goddess dressing with incorrect date mark. PIC stated that dressing was made morning of inspection but the date was from the day prior. CDI - PIC corrected the date on container. -0 points-

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 plastic container of green goddess dressing at 53F and a plastic container of cooked sausage at 45F with tight fitting lids in reach in cooler. Both items were prepped day of inspection CDI - PIC removed container lids and moved dressing to walk in cooler to cool to 41F or less. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light black and pink buildup around plastic partition and door in ice machine. Recommend higher frequency of cleaning. -0.5 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Observed slight pink buildup on white blade inside the ice machine. Observed slight debris buildup inside of drink soda nozzles. Discussed proper cleaning methods of these areas with the PIC. PIC to clean more often.

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 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 sausage cooling from last night inside prep cooler at 49F. Observed canned pizza sauce opened and cooling from this morning at 9am at 64F at 2:45pm. CDI. The sausage and the pizza sauce was voluntarily discarded as they did not meet their time parameters. Explained the cooling process extensively to the PIC. Repeat; full points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed red tomato based sauce on stove at 111F. PIC states employee moved red sauce off heat a few minutes. CDI. The red sauce was immediately reheated to 165F on stove top.

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 bagged chicken wings stacked on baking tray cooling in the inside of the pizza prep cooler. Observed large container of pizza sauce cooling from ambient temperature in prep cooler. CDI. The bagged chicken wings were able to be saved as they were below 70F; they were un-bagged and moved to the walk in cooler in thin layer on sheet tray to cool adequately. The pizza sauce was voluntarily discarded by the PIC as it did not cool to 41F within 4 hours. Repeat; half points as no points taken at previous inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no accessible working thermometer during inspection. A non-working digital thin tip thermometer and a dial top thermometer not properly calibrated was provided. I will return within ten (10) days to verify compliance of violation.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed cleaned dishes on clean dish rack stored directly by back handwashing sink resulting in possible contamination from splash. PIC swapped the clean dish rack for the soiled laundry bin to prevent contamination of clean dishes.

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. COMMENT: Observed holes in the wall above the handsink in the walk in cooler room. Observed light out in storage room.

6-301.14 Handwashing Signage - C Observed no hand wash signs at upstairs and downstairs bar hand sinks. CDI (corrected during inspection) signs provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flats of shelled eggs over boxes/bags of cheese in the upstairs walk-in cooler. CDI by moving eggs to the lowest shelf.

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 cherry tomatoes 71F on a sheet tray out in the prep area of the kitchen. CDI Tomatoes were cooked at 10:30am and discarded because they did not cool properly to 70F in two hours. Observed 2 -22 quart covered containers of pizza sauce at 53F. Sauce was cooled in an ice bath in the prep sink but was pulled out before it reached 41F, sauce was cooked 2.5 hours ago. CDI by returning sauce containers to an ice bath and stirring/ monitoring sauce so it cools to 41F within 3.5 hours.

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 Ensure foods are actively cooled such as cherry tomatoes and pizza sauce until properly cooler to 41F. see #18

4-501.11 Good Repair and Proper Adjustment-Equipment - C Facility wants to remove upstairs prep sink as all prep is done downstairs. As long as lemon/limes or any other items can be washed downstairs, sink may be removed. There is still a 3 comp sink upsatairs which could also be used as all dishes and utensils are washed downstairs. Glassware can be washed at either bar's glasswasher.

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 items held past 7 days. CDI-discarded. Observed a large container of cooked sausage at 45F in cooler, EHS spoke with PIC about ensuring item is not held past 4 days if temperature is above 41F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle of sanitizer over 400ppm. Sanitizer is used to clean tables. CDI-remade to correct concentration.

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 from room temperature ingredients in a holding unit and tightly covered. CDI-taken to walk in cooler to rapidly chill. Items met cooling parameters.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored on shelf beside of handsink which may cause splash contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily gouged, stained and in need of resurfacing.

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 employees sweeping and mopping and begin to touch food and clean utensils without washing hands first. CDI-employees stopped and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight build up on deli slicer. Observed dried food debris on can opener blade. CDI-equipment broken down and re-washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage cooked and cooled today at 86F in small cold hold cooler. PIC unable to determine when sausage began cooling. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza dough topped with mozzarella on speed rack and cheese above 45F. PIC stated that during busy times, pizzas are loaded with cheese and stored on speed rack. EHS explained that cheese must stay at 45F and below or TPHC may be used for pre-loaded pizzas. PIC understood. EHS emailed TPHC procedure template. CDI-dough discarded. Observed a bottle of pesto containing oil and fresh garlic stored out of cooler. CDI-put into cooler, PIC stated pesto is stored in cooler at all times.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling improperly such as sausage, chicken, and pizza sauce. Items cooling in cold hold units, deep portions, and tightly wrapped in plastic. CDI-sausage voluntarily discarded, sauce and chicken unwrapped, broken down into smaller portions and taken to walk in cooler to rapidly. All items cooled to 45F.

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

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 scoops stored in water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean items stored on floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying just sanitized utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged plastic cutting board in use. PIC stated that plans are to put quartz in place of plastic cutting board.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed chlorine test strips for all three chemical sanitizing dish machines washed out and unusable. VR.