MOCCO BISTRO

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed the hand sink being used a dump sink during inspection with dishes in the sink. CDI- EHS provided education and items were removed from the sink. **REPEAT** -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed the RIC at the FOH unable to maintain temperatures of 41F or below. Food in the unit ranged from 45-46F with the highest ambient temperature reaching 46F. See temperature chart. EHS spoke with staff who stated the food had been present in unit since the day prior and no temperatures were recorded for today. CDI- All TCS food that was 41F and above was voluntarily discarded. **REPEAT** -3- 3 DAY VR REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. EHS observed visble food debris on dry storage shelf’s, more frequent cleaning is recommended. -0-

5-205.15 Maintain a plumbing system in good repair. EHS observed 3-compartment sink with a leak. Repair as soon as possible. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed a large amount of furniture and pallets in the dumpster area. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that facility does not have an employe health policy in place. PIC stated they had one a long time ago but have since changed employees. EHS provided PIC with a copy of employee health policy. 10-day VR For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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- EHS educated food employee on proper hand handwashing procedure and food employee rewashed hands. **REPEAT** 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shelled eggs and then don new gloves without washing hands. -CDI- EHS intervened, educated food employee on when to wash, and food employee washed hands. **REPEAT** 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on only washing hands at handsink and food employee washed hands. **REPEAT** -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink at FOH to dump drinks. -CDI- EHS educated food employee on proper use of handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at FOH. -CDI- EHS provided signage. -2- **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shelled eggs eggs on the counter. Pic stated that they are only used to cook a few sandwiches then placed back into the cooler. EHS did not observe the eggs being placed back into the cooler during the inspection. EHS advised that the eggs must be kept at 41F or below or placed on TPHC. CDI- Eggs were placed on 4 hour TPHC. EHS sent copy of TPHC form via email.**REPEAT** **Points not escalated due to improvement** -1.5- 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 Observed shredded lettuce, sliced ham, sliced turkey, oat milk, whole milk and half/half with no date mark. CDI- PIC stated that the items had been opened yesterday nd they were onsite when they were opened. EHS allowed PIC to date items. **REPEAT** 3-day VR 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink at over 200ppm for chlorine. Dishes were actively being sanitizer. CDI- PIC added water to the sanitizer to bringing it to the correct concentration. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at FOH stored in sanitizer solution over 200ppm. CDI- PIC replaced the solution with sanitizer at the correct concentration. **REPEAT** -0.5-

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 scoops with no handle stored in dry goods **REPEAT** -1-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage./4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed facility utilizing unapproved wooden bowls. **REPEAT** -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at three compartment sink reached a peak temperature of 91F. EHS observed that water at the hand washing sink fluctuated between 89-105F. EHS did not observe any violations surrounding the cleanliness of dishes at time of inspection. EHS will make a return visit. 10-day VR

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed that the dumpster did not have a lid. Repair/replace. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 flooring not smooth and easily cleanable. **REPEAT** -0.5- 6-501.114 The premises shall be free of items that are not necessary to operation and maintenance of the establishment such as equipment that is nonfunctional or no longer in use. Observed large mixer and other items no longer in use. Remove.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager 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- EHS educated food employee on proper hand handwashing procedure and food employee rewashed hands. 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shelled eggs and then begin to return to handle RTE bacon without washing hands. -CDI- EHS intervened, educated food employee on when to wash, and food employee washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on only washing hands at handsink and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink at FOH to dump sanitizer bucket. -CDI- EHS educated food employee on proper use of handsink and food employee cleaned sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at FOH. -CDI- EHS provided signage. -1-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food debris on thermometer stored as clean. -CDI- PIC W/R/S item. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- Items reheated to above 165F. -0- 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 raw shelled eggs being held out of temperature control at 68F. Observed heavy whipping cream at 51F. Per PIC, heavy whipping cream was out for use. Observed sliced cheese at 47F. -CDI- EHS educated PIC on using TPHC for raw shelled eggs if they were to be kept out of temperature control or maintaining them in temperature controlled environment. Facility to discard eggs after 4 hour time hold. EHS provided written TPHC procedures for raw shelled eggs. Facility placed half and half in freezer to cool back down. -1.5- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-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 prep unit and RIC with no date marks: 2 squeeze bottles of marinara sauce, shredded mozzarella cheese, heavy whipping cream, 1% milk, and almond milk. Observed black beans date marked 5/17 (discard 5/23). -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per food employee, contents were windex. -CDI- PIC properly labeled bottle. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door of establishment open throughout inspection. Front door does not have any type of protection against insect or rodent entry. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomato sauce and retail drinks stored on floor in dry storage area. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at FOH stored in 0 ppm chlorine sanitizer concentration. -CDI- Food employee replenished concentration to 100ppm. -0-

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 scoops with no handle stored in flour and sugar. 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 scoop with no handle stored in rice. -CDI- PIC removed. -0.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage./4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed wooden bowls. Remove. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink. Observed leak at 3-comp sink. Observed 2 of the sink compartments of the 3-comp sink that using a cloth as a stopper due to sinks not able to be properly stopped up. Repair. -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 flooring not smooth and easily cleanable. -0- 6-501.114 The premises shall be free of items that are not necessary to operation and maintenance of the establishment such as equipment that is nonfunctional or no longer in use. Observed large mixer and other items no longer in use. Remove.

6-303.11 Provide required lighting intensity. Observed no lighting inside of RIC and > 10 foot candles of lighting in dry food storage area. Replace. **REPEAT** -0.5- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table and on top of clean wooden board. Per food employee, wooden board is not in use. -CDI- EHS educated food employee on proper storage of employee items and employee relocated items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw sausage stored over mozzarella cheese in RIC. -CDI- PIC corrected storage order. -0- 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-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 2 containers of shredded mozzarella cheese, grape leaves, deli turkey meat and mushrooms with no date. Observed rice date marked 11/18 (discard 11/24). Per PIC, items with a no date mark were prepared two days prior. -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 cheeses and cut romaine lettuce prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in RIF to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice containers with no labels. **REPEAT** -2-

6-303.11 Provide required lighting intensity. Observed no lighting inside of RIC and > 10 foot candles of lighting in dry food storage area. Replace. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not dispensing paper towels at handwashing sink in kitchen and in men’s restroom. -CDI- PIC placed a roll of paper towels at each sink. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed corn, grape leaves, and pineapples stored in metal cans. Observed deli tissue paper stored over pepperoni, Parmesan, bacon and feta cheese in prep units. -CDI- PIC placed items in appropriate containers and removed napkins. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 rice date marked 4/2 (discard 4/8), sliced turkey with no date mark, grape leaves with no date mark, canned corn with no date mark, pizza sauce date marked 3/7 (discard 3/13). -CDI- PIC discarded of items past date mark and properly date marked other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on mayonnaise, lemon pepper sauce, neffellie sauce, various spices, oil, wing sauce, bbq sauce and other sauces with no labels. **REPEAT** -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer concentration of 0 ppm. -CDI- PIC replenished supply to 100ppm. -0-

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 ice scoop handle, sugar handle and multiple containers of flour with scoop handles stored inside of the food, touching the food surfaces. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 floors though out the kitchen area chipping and rough. **REPEAT** -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf - EHS observed no soap available at the back hand sink. CDI- PIC provided soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs stored above Rte bags of lettuce and cheese. CDI- PIC corrected the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket said to be used to sanitize at 0 ppm cl. CDI- PIC provided sanitizer at 100 ppm cl. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut tomatoes at 49F. CDI- PIC placed items in cold hold unit to quickly cool. NOTE: Improved from last inspection. Violation noted two items above 41F and today is only 1. Point deduction remains the same however if the violation is noted on the next inspection point deduction will increase. 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-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 - Observed sausage, oat milk, and whole milk without a date and prepared/opened within the past 3 days according to pic. CDI- PIC properly dated the 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 .

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 several in use containers of oils, salts, and spices without a label. Items were in use squeeze bottles and shakers. Also observed larger containers of the same items without a label.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 floors though out the kitchen area chipping and rough.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food mixed in with restaurant foods in reach in coolers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee during inspection that was a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit and diarrheal events. CDI. EHS provided template to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed storage rack blocking hand sink. CDI. PIC moved storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and oat milk in low RIC that were holding above 41F. PIC stated that the RIC fan was broken and a repairman had been called. CDI Items voluntarily discarded. No other TCS items stored in RIC. 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 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 ham, lasagna, and turkey, made or opened yesterday, with no date marking. CDI. PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. PIC stated that the RIC in front was not working properly. Repairman was called. No TCS items currently held in RIC. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed prep sink leak at faucet. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No serve safe certified food protection manager present having completed an ANSI accredited food handling course for managers. Person in charge is scheduled to take the course in January.

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 milk and heavy cream inside of reach in cooler above temperature threshold of 41F. Foods were moved to reach in freezer to cool at a faster rate. Recommend using half gallons instead of whole gallons to better maintain temperature.

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. Foods once placed in secondary containers shall be properly labeled with name of its contents. Observed sugar and oil moved in to secondary containers without labels present. Ensure that these are labeled to discern what items are in containers.

4-501.11 Maintain equipment in good repair. Observed ice machine not in working condition.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the time of inspection. Ensure that at least one team member present is a certified food protection manager having completed an ANSI accredited food handler's class for managers.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following processes such as shallow pans, ice baths, breaking foods down in to smaller portions or rapid cooling equipment. Observed bulk lasagna tightly covered inside of reach in freezer while cooling. CDI- Ensure that lasagna is properly vented in order to allow foods to cool at a faster rate. PIC vented lasagna during the inspection.

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. Foods once placed in secondary containers shall be properly labeled with name of its contents. Obsertved sugar moved in to containers without labels present. Ensure that these are labeled to discern what items are in containers.

4-501.11 Maintain equipment in good repair. Observed ice machine not in working condition.

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during time of inspection.

4-501.11 Maintain equipment in good repair. Observed ice machine not in working condition.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 complete sink.

6-303.11 Intensity-Lighting - C Observed lighting needed to be replaced in dry food storage area. Lighting intensity shall be at least 10 foot candles in storage areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no valid CFPM certification in establishment during inspection. PIC did not have a CFPM. -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee with limited knowledge of food borne illnesses and symptoms. PIC had knowledge and was able to produce informational signage. Recommend reviewing food borne illness symptoms, illnesses, and rules for reporting. CDI - Employee reviewed posted signage and was instructed of their responsibilities. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above large bowl of ready to eat vanilla pudding in reach in cooler. CDI - PIC corrected storage order. -1.5 points-

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 small opened container of hummus without date mark. PIC stated that hummus was opened day prior. CDI - PIC labeled hummus with correct date. -0 points-

6-303.11 Intensity-Lighting - C Observed lighting needing to be replaced in dry food storage area. Light intensity shall be at least 10fc at a distance of 30 inches above the floor in dry food storage areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and employee tablet stored on cutting board surface at flip top. Recommend designating an area for the storage of employee possessions away from equipment, food, and utensils. CDI - Employee possessions were removed. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hot box equipment blocking access to hand sink in kitchen area. CDI - Hot box was moved to different location so hand washing could take place. Recommend maintaining full access to handsinks to promote as much hand washing as possible. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil and honey under prep counter in kitchen area. -REPEAT- -1 point-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a rubber spatula with chips, pits, and missing rubber hanging on drying rack. CDI - PIC stated a new spatula would be purchased and spatula was removed. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with servesafe not present during beginning of inspection. PIC with servesafe expried in 2016

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets below 10 ppm. CDI PIC added more bleach to buckets. Repeat

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pizza sauce in reach in cooler dated for 9/20 and pizza sauce in reach in under prep top dated 9/19. CDI both pizza sauces were voluntary discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle on bleach sanitizer reading above 200 ppm. CDI bleach sanitizer was dumped and water was added to dilute the bleach. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored above handsink. CDI medication was moved to designated area.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Facility prohibited from cooling based on not having equipment rated for cooling. Food met cooling temps so no points taken.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bottle containing oil without a label. Ensure all containers of food are labeled if they aren't easily identifiable.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tables.

4-501.11 Maintain equipment in good repair. Observed gasket in ice machine falling off.

6-303.11 Intensity-Lighting - C Observed ligthing at 1 fc lighting. Provide more lighting, lighting should be at 50 fc.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees making various baked goods in the kitchen but not changing gloves when changing tasks. One employee was handling a soiled rag with gloves on and another left the kitchen to help bring in a delivery from outside and did not change gloves when back in kitchen. Advised PIC and he educated his staff and required a glove change.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 compartment sink and in buckets was at 10ppm Chlorine. Corrected by adding bleach and increasing to 200ppm Chlorine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of walnuts on the floor. Move to shelving.

4-501.11 Maintain equipment in good repair. One reachin cooler at coffee area is not functional and is being used for storage. Repair or remove.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water upon entry into facility. Breaker was flipped and hot water was provided.