ANGELA'S PIZZA & RESTAURANT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC who was not monitoring to ensure dishes are cleaned and sanitized through the dish machine. PIC was unaware that sanitizer container for dish machine was filled with Clorox instead of chlorine sanitizer. PIC stated they are unsure if new employee was trained on how to check and monitor dish machine. Facility has repeated the same occurence and failed to demonstrate control over maintaining cotaminated equipment and utensils. Verification required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine with empty sanitizer bottle. PIC state they ran out a few days ago and are manually adding bleach to the machine to wash dishes. Facility unable to use 3 comp sink since stopper for sanitizer bin is inoperational. Facility has voluntarily closed until dish machine is fully repairs. Verification required. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 heavy cream, mozzerella, eggplant parmigiana, milk, and all different types of pastas in prep top not dated. CDI items dated when opened or prepared. Observed diced tomatoes from 6/16. CDI item discarded. Repeat. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket with soapy water not labeled. CDI bucket labeled.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish that was thawing in walk in unit in ROP bag and not pulled from environment as stated on package. CDI fish removed from bag. Repeat.

4-501.11 Maintain equipment in good repair. Observed 3 comp sink stopper not operational and unable to submerge dishes for 3 step cleaning process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink stored on prep table, employee purse stored on cans of tomato sauce, and employee lunch stored on top shelf With food for the facility. Items relocated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bowls stored inside of the handsink. CDI items relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine with empty sanitizer bottle. PIC state they ran out a few days ago and are manually adding bleach to the machine to wash dishes. CDI facility moved to 3 comp sink until new bottle purchased. Verification required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 pan of diced chicken that was cooked the night before holding in reach in prep unit at 42-44F. CDI product 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep unit with an ambient air of 44F and all TCS items holding at 42-45F. CDI items leftover night discarded facility will utilize ice baths temporarily. PIC called company who stated they will arrive at 4-6pm this evening. Verification required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 bolognaise, heavy cream, liquid eggs, pasta spaghetti, mozzerella, arugula, spinach arugula, feta cheese, pancetta, milk, and meatballs not dated. CDI items from night before dated and other items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 diced chicken that was cooked and cooled in metal pan and placed in prep reach in portion to cool overnight. CDI product discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish that was thawing in walk in unit in ROP bag and not pulled from environment as stated on package. CDI fish removed from bag.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door that needs to be fully sealed and enclosed to prevent environmental contamination and potential pests from entering the facility

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer in the kitchen. Verification required.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed receptacles in the women’s restroom over filling and in need of emptying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink stored on prep table, employee purse stored on cans of tomato sauce, and employee lunch stored on top shelf With food for the facility. Items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roma tomatoes and butter in at 43F in prep top #2. Per PIC, items were from the previous day. Other items in prep top in temperature. CDI - PIC voluntarily discarded out of temperature items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bathroom cleaner. CDI - PIC labeled bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of covered chicken at 51F. Per PIC, chicken was prepared around 12pm. CDI - PIC uncovered chicken and moved it so that cold air could better flow around the food. Observed container of chicken in grill low boy at 48F. Per PIC, chicken was portioned from chicken in WIC around 12pm. CDI - PIC moved container to WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect by back door. PIC removed dead insect.

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 without handles in bins for salt and flour. PIC removed cups. EHS provided education about proper storage of scoops in non-TCS foods.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed cutting tooth of can opener with build up of food debris. PIC stated that a hand-held can opener is used, but was unable to produce that can opener for inspection. PIC put can opener in sink for w/r/s.

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 of low boy prep coolers with food debris build-up. PIC stated gaskets were due to be replaced in the near future, but will address cleaning frequency until gaskets are replaced. Observed exterior of grill, fryers, prep units and refrigeration units with soil build-up. PIC to address cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female bathroom without a cover. PIC to provide covered waste bin in female bathroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two rolling waste bins by back door of facility. Bins were next to a plastic bin and cardboard box of holiday decorations and some other refuse. This area is not secure from rodents and pests. Per PIC, building owner has stated that facility needs to use the dumpster located by Harris Teeter. PIC stated that facility puts trash in bins by back door and rolls them to the Harris Teeter dumpster when full. Area needs to be kept clear from trash and debris.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility had pass or taken an ANSI accredited test at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce and meatballs held below 135 F. PIC stated that items were placed on hot-holding unit this morning at 9:45 am. CDI- Items were reheated to above 170 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler #1 and pizza prep cooler that were held above 41 F. PIC stated items were put in cooler this morning at 10 am. Items were placed in walk-in cooler and allowed to chill. VR- facility has up to three days to repair pizza prep unit. 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 items in pizza prep unit and prep cooler #1 that were not dated. Items are being held over 24 hours. CDI- items were properly dated. 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 .

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 wearing a watch while preparing food. CDI- employee removed watch and properly washed hands. -zero-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small cups without handle stored in food in pizza prep unit. CDI- cups were removed and discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed cut tomatoes, cut lettuce, ranch dressing, and cut onions stored in glass-door refrigerator marked for “the storage of packaged food”. -zero-

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. Clean buildup on exterior of grill, fryers, and refrigeration units in kitchen area.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and trash bags on concrete surface in a fenced in area for a dumpster we here no dumpster was provided. PIC stated that complex owner told them to use the dumpster at Harris Teeter. This area is exposed to insects and rodents. Clean area and provide proper storage for trash.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on a/c vents above kitchen entrance in kitchen area. -zero-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a carton of raw shell eggs being stored on top of packaged RTE food items in the WIC. -CDI- PIC placed the raw shell eggs on the bottom shelf away from RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 diced tomatoes in 2 prep units, diced deli ham in prep units, and a gallon of opened milk without proper date marking while in cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 a knife being stored in the gap between the wall and shelving unit in the pizza prep area. REPEAT***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 large stacks of containers wet stacked while being stored as clean. -CDI- PIC placed the wet dishes in the dish pit to be rewashed and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a food employees cell phone on a flip top prep unit along with an employee bottle of "Mucinex" being stored directly above the prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at a handsink in the kitchen. -CDI- PIC provided paper towels for that handsink. -1 pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cherry tomatoes, cooked mushrooms, and diced tomatoes above 41F in the prep top unit across from the stove. PIC stated that those food items were held there over night. -CDI- PIC voluntarily discarded the food items. -1.5 pts- 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 .

3-304.12 (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 a knife that was being stored between the wall and shelf. -CDI- PIC immediately placed the soiled knife in the dish pit to be properly cleaned and sanitized. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-service cups stored directly on the floor near the back door of the kitchen. REPEAT*** -1 pt-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed debris on interior of microwave in kitchen area. Food employee stated that the equipment is cleaned almost every day. CDI- employee cleaned interior of microwave. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on floor in mixing area of kitchen. CDI- bag of flour was placed on a shelf. Observed sweet peppers sitting directly on the shelving in walk-in cooler. CDI- peppers were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet on clean portion of dish machine. CDI- containers were separated and allowed to air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service cups stored on floor near back door of facility. CD- boxes were placed on the shelf.

4-501.11 Maintain equipment in good repair. Observed refrigerator in kitchen that is in bad repair. Management in aware of that and is not storing food in it until repaired. -zero-

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. Clean exterior of grill, fryers, ovens, refrigeration units, and shelving in kitchen area. REPEAT (half points due to severity).

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 meat sauce and meatballs that were stored on steam table below 135 F. PIC stated that items were not reheated, but placed on steam table until time for them to be reheated for service. I explained that these areas have been left in the Danger Zone for an extended period of time. CDI- containers were denatured and discarded into trash. New product was reheated to above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler and pizza prep cooler that were stored above 41 F. Items were in cooler since last night. CDI- items were denatured and discarded into trash can. REPEAT (full points). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of sanitizer that was not labeled near pizza prep station at front counter. CDI- container was labeled.

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. Clean dust from hood screen above pizza oven in kitchen area.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. PIC was unable to tell inspector symptoms of FBI and responsible to employees when they area sick. He did not know how often they are trained on Employee health. CDI- inspector educated PIC and stated that he will do a training with the facility soon.

2-301.15 Only wash hands in handwashing sink. -PF Observed Food employee wash hands at 3-comp sink during inspection. CDI- employees were educated at hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees switching task and not changing gloves throughout the inspection. CDI- education was performed with employees about changing gloves and washing hands between task. REPEAT (FULL POINTS)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee cleaning containers at 3-comp sink with sanitizer that was 10 ppm (must be at least 50 ppm). CDI- employee retrieved proper sanitizer to make solution at proper strength. Containers were recleaned with sanitizer at 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed top interior of ice machine with debris on it. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of Cooked noodles, diced ham, and meat sauce in walk-in cooler that were stored above 41 F. CDI- food items were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of cooked noodles, and smoked pork Jowl in walk-in cooler and prep coolers that did not have the proper date on them. Items were marked from 10/21 with no intent of freezing or that they were frozen between process. Observed chubs of ham and Mortedella stored in walk-in cooler that were not dated. CDI- items were denatured and discarded into trash can. Training will be performed with facility within the next month. REPEAT (full points). 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. There is not a disclosure or reminder for consumer advisory on Brunch menu for eggs cook anyway and steak. VR- facility has ten days to provide items.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf PIC stated that chicken wings are cooked til 120 F, then cooled, then cooked before served to 165 F. Facility does not have a variance for non-continuous cooking. CDI- instructions were given to apply for variance or cook chicken wings to at least 165 F before cooling. -zero- For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms before washing them. This was done at prep table across from pizza prep unit. CDI- employees removed mushrooms and washed them properly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind food prep stations. REPEAT (half points due to improvements).

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wearing gloves, performing different task, and not changing gloves, washing hands. CDI- PIC educated employees on washing hands after changing gloves.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC stated they will cleaned area soon. -zero-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage and seafood pasta that were dated 7/19, and 7/13 respectively in the top shelf of walk-in cooler. Items were not frozen in-between time. CDI- items were denatured and discarded into trash. REPEAT (Full points) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one gnat around hand sink near 3-comp sink. -zero-

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 wearing bracelets while preparing food. CDI- employee removed bracelets. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC unable to answer questions about signs and symptoms or identify different types of foodborne diseases and illnesses and not able to locate poster with information although posted in facility. -CDI- EHS gave PIC handouts in Spanish about foodborne diseases and encouraged better education. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- PIC informed and educated and per PIC food employee was in training and not going to participate in food prep at the time. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed two dented cans of olives in dry storage area. -CDI- PIC voluntarily discarded of cans. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed zucchini and squash stored under unwashed mint and other vegetables and herbs in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked spaghetti noodles prepared yesterday in WIC between 43-45F. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken broth prepared prior day in RIC at 47-48F. -CDI- PIC voluntarily discarded items. Observed capers, sliced tomatoes and sliced sausage in prep top between 42-44F. Per PIC these items are above temp because prep top is constantly open during lunch rush. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 meatballs, heavy whipping cream, rigatoni noodles, cooked lasagna and cooked sausage held in facility without for more than 24 hours without or with improper dates. -CDI- PIC correctly date marked items and educated on placing the proper dates on items, i.e. dating by the oldest prepared ingredient and dating the containers based on when the package was opened or item was cooked, not when the item was placed in prep unit. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed spaghetti noodles prepared yesterday in WIC between 43-45F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed ice buildup in some areas in freezer. Per PIC, freezer has a leak. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed QAT sanitizer being used with no test strips to test concentration. **Verification required** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling containers with open doors. Per PIC, this is a shared dumpster. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open container of employee drink stored above prep station during food prep. CDI- Drink was removed and put where cross-contamination cannot occur.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering sanitizer strength. PIC stated that the machine was fixed earlier this week. VR- facility has 3 days to repair unit. 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

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Facility has Ribeye steak on Special, and can sell it prepared anyway. Facility some not have a consumer advisory on menus or board at facility. CDI- facility provided disclosure and reminder on board at facility.

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 unwashed veggies stored above ready-to-eat food items in walk-in cooler. CDI- items were reversed.

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 chicken wings, and four pans of cooked noodles in cooler next to prep cooler. Cooler reading was 50 F. Items in cooler temped at 44-48 F. CDI-items were denatured and discarded into trash can. REPEAT (full points). Facility will need to develop a risk control plan for violation. Logs will be kept each morning to temp food in unit.

4-501.11 Maintain equipment in good repair. Thermometer in cooler next to prep cooler was reading 50 F. Facility cannot use unit until it is repaired.

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. Clean dust from vent screens above pizza oven. Also, clean exterior of pizza oven. -zero-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed that the hand sink near front counter was blocked by a container during inspection. CDI- container was moved. REPEAT (half points for improvements).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one container of meatballs that were 110 F. PIC stated that items were reheated 30 minutes ago. CDI- items were reheated to above 165 F. -zero-

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 sliced lettuce, diced tomatoes, sliced sausage, veal, and mozzarella cheese that were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on dry counter. CDI- PIC stored wiping cloths in concentrated sanitizer.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying cleaned containers with a cloth. CDI- education was performed with dishwasher by PIC, Containers were cleaned, sanitized, and allowed to air dry. REPEAT (full points).

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked noodles stored in walk-in cooler above 41 F. CDI- PIC voluntarily denatured and discarded two containers of noodles into the trash. REPEAT (half points for improvements).

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 sliced sausage that was dated 6/18/22. Today’s date is 6/28/22. CDI- PIC denatured and discarded item into trash. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee slicing mushrooms with bare hands. CDI- education was performed. Used items were discarded. Employee washed hand and put on gloves.

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 TCS items in flip top #1 cooler that were above 41 F. PIC stated that items were placed in cooler last night. CDI- All items were denatured and discarded into trash can.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points for improvements)

4-501.11 Maintain equipment in good repair. Replaced damaged screens on hood system. Observed that flip top unit is not working properly. (Repair unit).

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exterior of equipment and containers in kitchen area.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a large container and ice scoop stored in hand sink near ice machine. CDI- items were removed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean debris from meat slicer blade and other areas. Meat slicer has not been used today. CDI- slicer was broken done and properly cleaned by food employee. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air-dry. REPEAT (half points due to no points taken at last inspection.

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. Clean dust from hood screens above pizza oven.

5-501.17 Provide a covered waste bin in female restrooms. Trash can use in women’s restroom is not covered. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Repair broken urinal in men’s restroom. PIC stated that the urinal broke last weekend. The plumber has been contacted to come out and repair.

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. Repair holes in walls in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup and debris left attached to meat slicer. Slicer was not in use today. (VR) 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed a 0 ppm reading from chemical sanitizer stored inside of 3 comp sink. Ensure that all dishes are getting washed, rinsed, an sanitized with appropriate concentration for sanitizer used. (CDI)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Upon arrival, observed marinara sauce cooling from ambient at a temperature of 65F. Forty-two minutes later observed marinara at a temperature of 61F. Ice was added to marinara sauce to quickly cool the food down at a faster rate. Ensure that pa

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods inside of prep unit above temperature threshold. Foods include: sliced roma tomatoes, sliced tomatoes, sausage, ground beef, tomato sauce, and shrimp.

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 milk opened the day before without date mark present. Milk was dated during the 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 spaghetti cooling in tightly packed containers with no room for heat transfer. PIC was informed to use ice to quickly cool spaghetti.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored inside of bleach concentration sanitizer with a concentration of 0 ppm. Remixed sanitizer solution during the inspection.

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 utensil making direct contact with food. Removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed an employee towel drying dishes during inspection. Stack dishes in a manner that will allow them to properly air dry. Dishes that were air dried were removed to be washed, rinsed, and sanitized again.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items such as to go trays are stored in a protected manner either with a protective covering or inverted. Observed single service trays left open-ended.

4-501.11 Maintain equipment in good repair. Observed prep unit holding an ambient air temperature of 45F. TCS foods were removed and cooled. Repair as needed. Do not store TCS foods inside until repair takes place.

6-303.11 Intensity-Lighting - C Observed blown bulbs underneath hood. Replace blown bulbs to supply 50 foot candles under food preparation areas. Observed 34 foot candles underneath hood area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall lack of managerial control of food safety observed during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Chef observed handling raw chicken as well as touching trash can then changing gloves without washing hands prior to glove change. 2-301.14 Wash hands after activities that contaminate them. -P Employees observed leaving kitchen then returning to food prep without washing hands prior. CDI. Education provided and employees washed hands.

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 handling side of ready to eat bread without gloves. CDI. Discarded and education provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine observed with black buildup. Clean ice machine to remove build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken wings, different variations of cooked pasta, and pizza sauce observed cold holding above 41F (see chart). Cold holding observed improved from last inspection so points not escalated today. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Date marking was present throughout kitchen, but was was incorrect on several items. Manager corrected dates and reported he will train newer staff to keep things consistent. Repeat violation. Risk control plan will be required if date marking is repeated on next inspection.

3-501.13 Use approved thawing methods. Raw chicken wings observed in standing water and manager reported were thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few bottles of oils and a few containers of seasonings and other dry ingredients throughout kitchen observed without labeling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Paper, single use plates observed on floor in opened box.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Exterior of dishes deemed clean observed with old sticker residue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink in kitchen. CDI. Paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp and veal observed stored above ready to eat fried zucchini and pasta in reach-in freezer. CDI. Rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf Raw chicken breaded tenders observed above raw seafood. CDI. Rearranged. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine ran and observed at 0 ppm. When further assessed, chlorine sanitizer observed empty. CDI. Replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods on cook line and in low-boy units observed cold holding above 41F (see chart above). CDI. Foods were discarded voluntarily by PIC.

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 foods in flip top unit, reach-in coolers, low boy units, and in other areas of the kitchen that were held in units overnight. CDI. Items were properly dated. Full points deducted due to repeat violation and severity of date marking absence. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf “House dressing” that is in ready to eat form for salads contains raw shell eggs, per manager. Dressing is not included or denoted on menu. EHS will verify no later than 12/11/2020 that consumer advisory is included on menus or pasteurized egg product is being used in dressing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few bottles and buckets of sanitizer, degreaser, and other unknown chemicals observed without labeling. CDI. Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiples pans observed wet stacked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over pasta and seafood in walk in freezer. CDI: Items reorganized.

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 pasta sauce cooling from last night at 60F. CDI: Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on items in the prep top for pizza or the cook line. CDI: Items were properly dated.

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 pasta sauce cooling in walk in cooler in large, deep plastic containers. CDI: Product was voluntarily discarded. EHS and PIC discussed proper cooling methods for products. REPEAT VIOLATION

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

4-501.11 Maintain equipment in good repair. Observed pasta cooler not functioning. All items normally stored in this cooler are now stored in a reach in. REPEAT VIOLATION Previous violations corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over raw fish in prep unit. CDI - PIC moved raw pork to the left of raw fish, between raw fish and raw chicken. -3- 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 lid on cooling shredded mozzarella. Observed cut lettuce cooling in beverage cooling with issues closing door completely between uses. CDI - PIC moved lids and vented plastic wrapping. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and plating food without wearing an effective hair restraint. -.5-

4-501.11 Maintain equipment in good repair. Observed out of service low boy at cook line and small cooler in bar. Observed standing water in bottom of prep unit. REPEAT -1- 4-502.11(A) Maintain utensils in good repair. Observed chip in knife stored above prep sink between uses.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees not informed about Employee Health today. CDI - EHS distributed decision tree to management and visual learner Employee Health for staff training. -1.5-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands and turning off faucet without using barrier on soiled faucet handles. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken store in low boy over raw steak. CDI - PIC moved raw chicken to bottom low boy drawer. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in pizza low boy cold holding at 45F. VR no later than 06/15/2019 to ensure foods cold holding 41F or below. -1.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed out of service prep unit in pizza unit. -0- 4-205.10 Ensure equipment is used per manufacturer's instructions. Observed bar prep unit used to store milk and creamer that has a data plate stating "NO POTENTIALLY HAZARDOUS" items.

4-603.16 Rinsing Procedures - C Observed no rinsing solution in use in 3-comp setup. Only washing and sanitizing solutions available. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting in bar area where clean glasses are stored. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -0- POINTS NOT TAKEN AS FACILITY IS WITHIN 210 DAYS OF PERMIT ISSUANCE. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinking glass with drink present and no lid stored on clean drain board of dish machine with clean dishes present. CDI - PIC moved glass and cleaned drain board. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick residue on rim of three glasses stored as clean in bar and stacked plastic pans identified as clean with food debris present. CDI - All items washed. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter held at room temperature and TCS foods in low boy near cook line and prep unit for pizza cold holding foods at 44-48F. CDI - PIC voluntarily discarded foods above 45F and moved foods at 44-45F to walk in freezer and date marked for 4 days. PIC advised that per State memo, facility is out for cold holding without point deduction, but the next violation will have point deduction. PIC contacted service tech for coolers to ensure cold holding capacity. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced meatballs and cut baby spinach cooling in pizza prep unit. CDI - PIC reminded that prep coolers are for cold holding, not cooling. PIC moved foods to walk in cooler to cool. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans stored on clean drain board of dish machine. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. -0- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter building up on ground around dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC today without certification. Facility is still within 210 days from permit issuance. No points deducted today. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two handsinks, one in kitchen and one in bar, without hand soap. CDI - PIC placed pump soap containers at each handsink. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened packaging in walk in cooler and freezer and in reach in freezer. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired date on house dressing of 11/24/2018. CDI - PIC voluntarily discarded. Observed no dates on lasagna and fettuccine from yesterday. CDI - PIC back dated these products. -1.5-

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 vermicelli cooling in low boy at 50F. CDI - PIC spread food out in plastic pan and placed in walk in to cool. -.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in pizza prep unit. VR no later than 12/14/2018 to ensure pizza prep unit has ambient air thermometer. -0-

3-304.13 Linens and Napkins, Use Limitations - C Linen shall only contact food as a liner for service of foods and replaced each time container is filled for new customer. Observed linen stored in direct contact with lasagna in walk in cooler under aluminum wrapping. -0-

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 handle of measuring cup touching dry goods in storage and no handle on ramekin used to dispense sugar in dry goods bin. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed dented hood filter covers and broken soap dispenser at handsink nearest pizza station. -1- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed glass of soda over cook line at beginning of inspection. CDI - PIC voluntarily discarded. -0-

2-301.15 Only wash hands in handwashing sink. -PF Observed dish washer spray off hands at pre-rinse and cook rinse off hands in 3-comp sink. CDI - PIC instructed handwashing in handsinks only. Hands washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee slicing RTE meatballs with bare hands for pizza cooler. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cook line prep unit cold holding TCS foods at 46-48F. Ambient air is 44F. CDI - PIC removed foods and will adjust cooler down, taking into consideration that ambient air is cooler than the internal temperature of foods. VR no later than 08/03/2018 to make sure cooler is cold holding at 45F or less. -1.5-

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 baby spinach date marked 07/20/2018 in pizza prep unit and cooked sauce date marked 07/15/2018 in walk in cooler. CDI - PIC stated these foods prepared today. EHS advised PIC to ensure containers are washed, rinsed and sanitized after old date marking stickers removed. -0-

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 on dented can mixed with intact cans on dry storage shelf. CDI - PIC moved to storage closet for credit. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drip at top of beverage cooler above wrapped dressings. Mustard in standing water on sheet pan holding bucket. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one wait staff member plating salads without hair restraint and one cook working in cook line without hair restraint. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored in water at 84F beside flat top on counter. CDI - PIC filled container with water at 139F and placed on flat top to maintain 135F or greater. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on drying shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed unwrapped, cleaned ice wands stored directly on soiled shelf in walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed make table not cold holding at or below 45F for food internal temperatures. This facility is under a transitional permit and has non-compliant items still in need of repair. THE FOLLOWING NON-COMPLIANT ITEMS MUST BE CORRECTED PRIOR TO CLOSE OF BUSINESS ON 01/13/2019: 1. PIPING UNDER PREP SINK IS BELOW FLOOD PLANE. SHORTEN THE PIPE FOR A MINIMUM ONE-INCH AIR GAP. 2. RUSTY SHELVING IN REACH IN BEVERAGE COOLER AND AROUND DISH MACHINE NEED TO RESURFACED OR REPLACED. 3. REPLACE WATER DAMAGED CEILING TILES IN DINING ROOM. 4. REPLACE BLOWN LIGHTS UNDER HOOD. 6. MAKE TABLE NOT COLD HOLDING AT OR BELOW 45F. REPAIR. 7. SPLIT GASKET ON BOTTOM DOOR OF PREP UNIT. 9. REPLACE ABSORBENT CEILING TILES IN RESTROOMS WITH CLEANABLE,

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in wash compartment filled with soiled dishes. Only a wash and rinse solution present in 3-comp for manual warewashing. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood system. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in dining room and water damaged ceiling in dining room. -0-