HAWTHORNES NY PIZZA & BAR BLAKENEY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored on cutting boards between uses. Store wiping clothes in sanitizer between uses. CDI - PIC replaced towels with fresh ones and placed in sanitizer containers around kitchen. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed facility with response kit. Kit has some procedures, but procedures are incomplete. CDI - PIC provided MCHD poster. For more information 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 dispenser in female bathroom out of paper towels. CDI - PIC replaced paper towels. All other dispensers in facility were full.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of marinara sauce in walk-in cooler that were not in active cooling process. PIC covered containers. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed open containers of RTE lettuce underneath boxes of unwashed tomatoes. PIC moved tomatoes to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on metal container stored as clean on rack by dish machine. Observed food splash debris on sides of plates stored in-between grill prep top and handwashing sink. CDI - PIC moved items to 3-comp sink for w/r/s. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in pizza prep top >41F. Items had been stored overnight in cooler. CDI-all items voluntarily discarded. Repairman called, cooler fixed. Using ice until cooler cools back down. 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 pizza sauce and meatballs cooled down overnight without date marking. CDI-items voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 pizza boxes stored on floor without plastic protection.

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. Observed ”L” brackets in ice machine corroded where guard is held in place. Need to be replaced

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine line down fronts of urinals. Need more thorough cleaning

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in a couple areas. Keep areas behind equipment, around floor drains clean.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths on cutting boards and staff randomly wiping with them. Keep in the sanitizer bucket

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops holder with debris. CDI-sent to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked. Air dry only.

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 undersides of cooler door handles with build-up. Clean these areas regularly.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in RIC holding above 41F during inspection. CDI - PIC voluntarily discarded. Maintenance on site to assess unit. 0 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer dispensing at about 0.75oz/gal during inspection. Safe dosage between 0.27oz/gal and 0.55oz/gal. CDI - Sanitizer diluted to safe concentration. Employees to dilute and test sanitizer every time it is dispensed until dispenser can be serviced. 1 pt.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean mixing bowl for industrial mixer being stored directly on floor during inspection. CDI - PIC moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various heavily damaged cutting boards with deep grooves in the cutting surfaces during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with customer food and beverage during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer food and beverage. Repeat. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pepperoni container being stored on floor in WIF. CDI - PIC moved to appropriate location.

4-502.13 Single-use and single-service articles cannot be reused. Observed marinara sauce being stored in rewashed, single use mayonnaise containers. Replacement with proper equipment necessary.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee belongings being stored in conjunction with customer linens in dry storage area during inspection. EHS recommended moving to hooks in adjacent closet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink in front prep area utilized to dump ice during inspection. CDI - Ice was burned. EHS recommended against using handsink for anything other than handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer being dispensed at a concentration lower than required levels. CDI - PIC fixed dispensing unit. Sanitizer achieved proper dosage levels during inspection. 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 lasagna cooling in WIC with a cooling rate of 0.46F/minute. PIC moved lasagna to freezer, which did not hasten cooling. Observed chicken wings cooling on speed rack in WIC with a cooling rate of 0F/minute. CDI - PIC discarded lasagna. Chicken wings were moved to a different area in WIC and proper cooling rate was achieved. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked meatballs being held in steamwell maintaining temperature of 126F during inspection. CDI - PIC discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in pizza prep station maintaining temperatures of above 41F during inspection. Unit ambient temperature was 62F. CDI - PIC discarded all food items that had been held in unit for longer than 3 hours, and moved all items within that time frame to the WIC. Maintenance was contacted during inspection. Facility will move unit to TPHC until it is functional. EHS will follow up on 9/3 to ensure unit has been repaired. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lasagna covered and cooling in WIC below proper cooling rate parameters. PIC stated that lasagna usually get placed into WIF to cool. EHS recommends continuing using the WIF to cool instead of the WIC. CDI - PIC discarded lasagna. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sink and surface sanitizer with concentration below required levels. CDI - PIC changed sanitizer buckets.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind ready to eat sausage in prep top cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that has been grill marked only stored in reach in part of prep top cooler. PIC stated that chicken will be cooked later in response to an order. CDI: Chicken voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed ice scoop holder cracked and no longer smooth and easily cleanable. Observed damaged gasket on left reach in door of sandwich station prep top. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelf above back kitchen prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands. CDI, employee rewashed and used towel.

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 meat sauce and marinara cooling in deep container in walk in cooler and freezer at 44 degrees F and 49 degrees F. CDI, sauces voluntarily 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 .

3-501.18 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 a bin of pasta and meat sauce not date marked. CDI, items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . '

. Observed meat sauce and marinara cooling in deep container in walk in cooler and freezer at 44 degrees F and 49 degrees F. CDI, sauces voluntarily discarded. Repeat. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed portioned ranch dressing in containers on ice. CDI, dressing relocated to walk in coole to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blackberries stored directly on wrapped portions of lasagna. PIC corrected storage order. -0 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on the door of the ice machine. -0

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce at 46F, PIC states it was cooling for 2 hours prior to first cooling temperature. CDI-PIC moved cut lettuce to freezer to rapidly cool within the 4 hour cooling window. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce in steam well that was below 135F. CDI-PIC reheated marinara to above 165F. -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 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 garlic oil and cooked pork above 41F. CDI-PIC voluntarily discarded garlic oil and cooked pork. -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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce stored in a large plastic container and stored in the lowboy of a prep unit to cool. CDI-PIC removed lettuce from prep unit and placed it in the WIF to rapidly cool. -0.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping clothes stored in soapy water reading at 0 ppm and another set of wiping clothes stored in sanitizing solution with shredded cheese in the solution. -0

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. -0

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of minor food debris on kitchen floor near grill and pasta prep area.

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 grilled chicken, chopped sausage, containers of salad mix, containers of proportioned spaghetti noodles, and 3 containers containing marinara sauce and marinara meat sauce out of cold holding temperature in walk in cooler (see temperature chart). Observed internal thermometer reading of walk in cooler at 46F. PIC shown daily log of internal walk in cooler reading and cooler read 39F at 10am. CDI-PIC opened walk in freezer to allow air flow into walk in cooler as well as moved out of temp items into walk in freezer and used ice wands in marinara sauces for rapid cooling. All TCS items reached 41F or below within one hour and walk in cooler internal temperature read 39.9F.

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. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and grease on flip coolers in kitchen area, mainly on handles and frequently touched areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils and pans stored and stacked on shelf. PIC removed pans and utensils and sent to dish washing sink. CDI

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dishes on shelving unprotected from drip or debris top shelf. Cover or invert dishes to prevent food debris from settling on them from top shelf.

6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available for hand washing at hand sink near dish area. CDI - PIC replaced. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red sanitizer bucket holding soaking nozzles sitting on front ledge of bar hand sink immediately adjacent to hand soap. CDI - bucket relocated away from hand sink. Do not store items in or on hand sinks. Hand sinks are for hand washing only. REPEAT 1 point

3-304.15 (A) Gloves, Use Limitation - P. Observed employee wipe food handler gloves on soiled wiping cloth and then continue on to food handling activities. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Do not wipe gloved hands on soiled wiping cloths. Change gloves if they become soiled. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed bulk containers of unwashed produce items stored directly over ready to eat foods in walk in cooler. CDI - PIC relocated. Do not store unclean produce above foods that are ready to eat. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed unpackaged raw shrimp stored above other unpackaged ready to eat food items in upright freezer. CDI - PIC relocated shrimp. Once raw animal products have been removed from original packaging, store them according to proper hierarchy in freezer units. 1.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls and some pizza servers stored as clean with food debris and splatter on the food contact surfaces. Observed bar area knife and orange juicer with previous day’s food residue present on the food contact surface. CDI - PIC removed to dish area for re-cleaning. REPEAT 1.5 points

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 bulk meat sauce at 51f and bulk spinach dip at 44f cooling in walk in overnight. CDI - PIC discarded. When cooling foods that have been heated, ensure the food cools from 1365 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. REPEAT - 1.5 points

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed house made stock, house made Stromboli’s, and house made meat sauce in walk in cooler with no date marking. CDI - PIC replaced date marking or discarded. 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 various buffalo chicken and chicken Stromboli’s in line area cooler dated 2/28. CDI - PIC discarded. Discard TCS foods once the date is expired not to exceed 7 days. REPEAT 1.5 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed bulk volumes of TCS foods cooling in the walk in cooler including meat sauce and spinach dip. CDI - PIC discarded both items as cooling rate was not in compliance. Various other TCS foods that are no longer in the cooling zone observed to have been previously cooled in large bulk containers. Do not cool TCS foods in bulk containers. Use methods that allow the food to cool quickly such as dividing into shallow portions or using ice bathing or ice wands. REPEAT - 0.5 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at line with less than 50ppm quat in solution. Use test strips frequently to check concentration and replace as needed. 3-304.14 Wiping Cloths, Use Limitation - C. Observed soiled wiping cloth worn tucked into waist of apron of line food worker. Once wiping cloths have been used, place them into sanitizer solution to be used again or remove to soiled linen receptacle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed various clean pizza servers stored in unclean containers. Observed bulk ice scoop stored directly on top of unclean ice machine unprotected. Observed bar ice scoop stored in unclean container. Store cleanutensils in clean containers.

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 blender pitcher with cracks all the way through the body of the pitcher. CDI - PIC discarded. Ensure all food contact items are in good repair smooth and easily cleanable.

6-303.11 Intensity-Lighting - C 6-202.11 Light Bulbs, Protective Shielding - C Observed fluorescent light fixture in storage area near office with bulb not functioning properly and not lighting space as required. Less than 10 foot candles of light present in areas of storage room. Bulb currently installed is not shatter proof and open unpackaged single service items are present. Repair fixture to achieve adequate light levels. Ensure bulb is shatter proof or remove single service items from the area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various personal employee items including back packs, jackets, Gatorade, other personal food and drink items stored mixed with restaurant items in dry storage and in cooler units. Designate areas away from restaurant food for the storage of employee belongings, food, and beverages.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed a rolling container of flour to block handsink in the back. CDI-container moved from in front of handsink. Observed a red sanitizer bucket be filled with water from the handsink at the bar. CDI-employee told to only use handsinks for washing 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sinks in bar area with no paper towels or alternative for hand drying. CDI-paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes labled as clean to have buildup (grease and food) on them. Observed several metal and plastic lids to have buildup and food residue on them. CDI-dishes and lids put in dirty dish area to be rewashed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine to contain buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -PObserved buckets of tomato sauce in WIC that were prepped 12-17-2020 and were above 41F. Tomato sauce was in WIC for the entire time. CDI-tomato sauce discarded due to not properly cooling.

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 a container of bleu cheese balsamic vinaigrette that was expired (date mark was from 12-11-2020). Obsereved pasta, lasagna and eggplant parmesan that were in the WIC and date marked 12-09-2020. CDI-food was voluntarily discarded. TCS foods must be date marked for 7 days and then discarded after the date has passed.

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 Obsereved buckets of tomato sauce from 12-17-2020 that were at 45-44F in the WIC. Foods are stored in the buckets once prepped and then covered and placed into the WIC. Observed lettuce that was prepped yesterday to be in the prep unit and above 41F. Lettuce was prepped and placed immediately into the prep unit.CDI-sauce was discarded and lettuce was placed into the WIC. Educated PIC on different methods of cooling in order to quickly and properly cool foods to 41F. Mentioned portioning foods into smaller containers to allow for air flow, not covering foods once they are prepped, and also allowing foods to cool in the freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices by the stove that were not labled. Label all working containers of spices

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Observed containers that previously held mayonaise to be used to store tomato sauce. Single Service and single use articles may not be reused.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed an onion slicer labled as clean to have food debris on the inside container near the blades, under the handle and on the outside of equipment . CDI-equipment was placed with dirty dishes to be rewashed and sanitized. Observed slicer to have food debris on the backside of the blade. Mentioned that the slicer would have to be taken apart to thoroughly cleaned. REPEAT

5-501.15 Outside Receptacles - C Observed door and lids on outside receptacles to be open. CDI-PIC closed the lids and doors of dumpster

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A couple of large lexan containers and a few plastic bus tubs found wet stacked. Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out crumbs from bottom of reach in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored at drink station. CDI- discarded

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 wait staff wash hands after busing table recontaminate hands on handles. CDI- coached; hands rewashed 2-301.14 Wash hands before donning gloves and between gloves uses. -PObserved multiple glove changes with no hand wash. CDI- coached 2-301.14 Wash hands after activities that contaminate them. -PObserved wait staff and food employees contaminate hands or gloves with no hand wash. CDI- coached; hands washed

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chili cooling in low surface area to vulume ratio plastic container in walk in cooler at 110F at 1.5 hours. CDI- Chili removed to three shallow metal open pans immediatley due to time constraint.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara hot held at 132F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy greens and mozerella cold held above 41F. CDI- removed to cool in WIC

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obsserved some TCS foods not date marked. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

3-501.15 Cooling Methods - PFObserved chili cooling in low surface area to vulume ratio plastic container in walk in cooler at 110F at 1.5 hours. CDI- Chili removed to three shallow metal open pans immediatley due to time constraint.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen