NORTH ITALIA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of pooled raw shelled eggs to be stored on a shelf in the WIC directly above bags of grated parmesan cheese. CDI - PIC relocated pooled raw shelled eggs to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of portioned bags of Italian sausage to be overfilled at the pizza station opentop leaving the top bag in the container to be at a temperature of 47F. Pizza employee stated it had just been refilled during the lunch period and wasn’t in the unit for longer than 1 hour. CDI - Sausage used immediately. - Observed insert containers of cherry tomatoes, pickled mixed vegetables, mozzarella, and speck to be at temperatures of 44-46F in the dessert station opentop. PIC stated that they have been noticing some issues with it recently and are currently awaiting for parts to arrive to repair it completely but that it had been holding temperatures during their line checks. All items are stocked into the unit in the morning from the WIC and have not been in the unit longer than 2 hours. EHS advised PIC to not use the unit for TCS foods until the repair can be made. REPEAT. CDI - All items placed into the blast chiller to rapidly cool 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed an insert container of garlic oil made from fresh garlic to be time stamped at the pizza station from 11am-4pm, which is 5 hours total. CDI - Pizza station employee changed sticker to 11-3pm.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal bowls to be wet nested on the clean dish racks in the dishwashing area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple large whisks and plastic insert containers to be stored as clean on the dish racks at the dishwashing area with visible dried food debris on their food contact surfaces. CDI - All contaminated dishes removed from storage and to be 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 insert containers of sugo to be at temperatures of 115-125F in the small hot holding cabinet at the expo line. PIC stated that they had been in the hot holding unit for approx. 1-1.5 hours. Unit was observed to be set at a temperature of 110F. CDI - PIC rapidly reheated to 165F+ on the stovetop and adjusted hot holding cabinet temperature. 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 2 insert containers of raw breaded chicken breast to be at temperatures of 42-45F in the refrigerated drawers across from the pasta cooking station. CDI - PIC relocated the raw chicken breast to the blast chiller to rapidly cool. - Observed an insert containers of cut salami and fontina cheese to be at a temperature of 51F in the sandwich station opentop refrigerator. PIC was unsure how long it had been out of temperature but believes it was due to it being one of the containers on the cookline to not have a lid at the time of the inspection. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 an insert container of cooked chicken in the refrigerated drawers across from the fryers to not be provided with a date mark at the time of the inspection. Cookline employee stated that the container was from the day prior. - Observed an insert container containing piping bags of whipped ricotta that were not provided with a date mark at the time of the inspection. PIC stated that they make the ricotta house made and that one of the bags in the container was from yesterday and one was from today. 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 .

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 a large metal scoop to be stored in the bulk storage container of white sugar and to be stored with its handle in direct contact with the sugar inside. CDI - PIC removed scoop so that the handle is not in contact with the food. 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 a scoop for the bolognese meat to be stored with its handle in direct contact with the food inside in the cookline opentop across from the pasta cooker. CDI - PIC removed scoop so that the handle is not in contact with the food.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of smoked salmon stored in the top refrigerated drawer at the charcuterie station opentop above and behind RTE whipped cream, cut strawberries and RTE herbs. PIC was unable to identify if it was cold or hot smoked salmon at the time of the inspection and package did not clarify how it was smoked. CDI - Smoked salmon moved to front of bottom drawer so it cannot contaminate anything. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a deep bin of portioned bags of risotto in the WIC that was cooling down after being portioned out. PIC stated it was cooked this morning and cooled in the blast chiller before being portioned out into the bags and placed into the bin in the WIC. The bags were observed with multiple stacked ontop of one another and deeply stored, which does not allow for adequate air flow to properly cool the product down. CDI - PIC placed the bags onto a sheet pan and into the blast chiller to rapidly 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 .

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados at the salad opentop that were ready to use and still had the stickers on the exterior. CDI - Cookline employee removed stickers and rewashed.

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 the gaskets of the cook line refrigerated drawers to have accumulations of food debris/black grime.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of potato and kale soup in the hot holding unit across from the salad opentop at temperatures of 125-129F. Cookline employees stated having it in the unit since approx. 10:45am. REPEAT. CDI - Soup rapidly reheated on the stovetop to 165F+. 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 one insert container of burrata stracciatella in the opentop across from the flattop grill at a temperature of 55F. Cookline employees stated having it out of the refrigeration for a period of time and then failed to communicate to his colleagues to change the container. REPEAT. Improvements from previous inspection. CDI - Burrata stracctiatella voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 oil and shakers of various spices throughout the cookline that were not labeled as to their contents. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal and plastic insert containers to be wet nested on the clean dish rack in the dish pit.

5-205.15 Maintain a plumbing system in good repair. - Observed the drain to the sanitizer basin of the 3 compartment sink to not seal properly at the time of the inspection. EHS observed a wiping cloth and rubber glove being used to seal the drain at the time of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef meatballs, polenta, and marinara hot holding below 135F, see temperature chart. CDI- PIC had time left to reheat above 165F for HH. 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 ricotta, spinach, roasted cauliflower, fregola, marinara, raw salmon, roasted Brussels sprouts and the top portions of individually wrapped pancetta and sausage mix and chicken above 41F, see temperature chart. CDI- PIC able to cool some items and some were voluntarily discarded, see temperature chart. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers of seasonings/oils/sauces with no label. Label all secondary containers.

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 bottom of ice cream freezer in need of cleaning due to buildup of debris. Clean.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Some pans of food on line were double panned on top of other pans of food with the bottoms of the pans touching the food underneath it. Do not double pan foods. CDI - PIC corrected double panned foods. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and scoops found with food residue on them but they were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to dish machine to be re-washed. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Some pans of garlic in oil and garlic butter that are held using TPHC were missing start time labels. CDI - PIC discarded items that were missing TPHC labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Some pans of food stored in front of hand washing sink in front of pizza oven. Maintain access to hand washing sinks at all times. Do not store items in front of hand washing sinks. CDI - Pans moved to prep surface to maintain access to hand washing sink. 0 pts.

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. Pickled vegetables were checked and measured 65F while cooling in large container. Pickled vegetables checked again an hour later and still measured 65F. Use shallow pans, ice wands or ice bath to cool the pickled vegetables. CDI - Employees moved pickled vegetables to smaller pans and placed in ice bath. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pickled vegetables were cooling in deep container. Use shallow pans or ice wands/ice bath. 0 pts. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some clean pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

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 cut lemons with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Lemons discarded and employee educated about bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Porchetta measured 83F after cooling for 1 hour 55 minutes. CDI - PIC reheated porchetta to above 165F to re-start cooling process. 0 pts. 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 1 pan of gluten free pasta measured 50-52F in cooler drawer on the line. Employee stated he just finished portioning them. TCS foods in cold holding shall measure 41F or less. Ensure employees use blast chiller or walk-in cooler to cool TCS foods after portioning before putting them in coolers on the line. CDI - Pasta moved to blast chiller. Kept at half credit due to no increase in severity from last inspection. REPEAT. 0 pts. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time labels present on garlic butter held using TPHC. Ensure staff place TPHC start times on TCS foods held using time as a public health control. CDI - PIC placed time labels on garlic butter.

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 Porchetta was cooled in blast chiller but still didn't reach 70F within 2 hours. Large amount of bolognese was placed in blast chiller so the heat prevented the porchetta from cooling quickly. CDI - Porchetta reheated to above 165F to restart the cooling process. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry after washing. REPEAT

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 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 (E) Wash hands after handling soiled equipment or utensils. -P Observed employees wash hands, turn faucet off with bare hands, and then dry hands. Hands were recontaminated when bare hands were used to turn off soiled faucet. CDI-PIC executed active managerial control and trained employees on how to properly wash hands. Employees properly washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, touch side of face/ear, then begin to don new gloves for food prep. CDI-Upon request, employee washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase thoroughness of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer used previous day, stored as clean with food buildup and debris surrounding blade and on arm that holds meat and cheese in place. CDI-PIC broke slicer down to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut tomatoes, cut leafy green, and cooked radishes at board station above 41F. Unit ambient temp was 43F. CDI-PIC adjusted drawer and cold holding temperature dropped during inspection. PIC voluntarily discarded TCS foods that were above 41F.

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: 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 salsa verde from 9/19. CDI-PIC voluntarily discarded RTE TCS food held for more than 7 days or incorrectly labeled.

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 unlabeled shaker and working containers of seasonings. Add labels to all working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic food storage containers. Allow all equipment and utensils to air dry before stacking.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making barehand contact with RTE herbs. EHS asked what the herb blend was used for and the employee stated it is served over every dish. CDI-PIC voluntarily discarded RTE food that was contaminated with bare hand contact. Employee washed hands and donned gloves to continue prep.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed polenta in hot holding at 127F. Employee stated maybe they did not cook the polenta for a sufficient amount of time. CDI-Employee reheated the polenta to above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic food storage containers. Allow all equipment and utensils to air dry before stacking.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no functional maximum thermometer on site during inspection. VR required within 10 days.

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 grating cheese over chicken parmesan and handling cheese with bare hands. Employees must not handle ready-to-eat foods with their bare hands, unless the food will be cooked to a minimum 145F. CDI - Cheese and chicken parmesan discarded and employee educated on bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fresh mozzarella in sandwich cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Mozzarella moved to blast chiller. 0 pts. 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 Porchetta had incorrect date label in line cooler. TCS ready-to-eat foods must be labeled with date food was cooked/prepared. CDI - PIC corrected label to indicate date cooked. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crescenza cheese was missing date label in sandwich cooler. Pickled vegetables, bocconcini, and couscous in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with date prepared. CDI - PIC placed date labels on items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Garlic butter and garlic oil were missing time labels. TCS foods held on TPHC must be labeled with the time the food was removed from temperature control. CDI - PIC placed time labels on items. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook on the line was wearing bracelets on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

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. Container stored as a scoop in an container of salt. Utensils must have a handle. Do not use containers as a utensil. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry silverware. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean metal bowls and pans were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on shelf above prep table. Do not store employee drinks above prep areas. Store in a separate area, such as a low shelf. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pickled vegetables in walk-in cooler were prepared on 2-7 and had not yet been discarded. PIC states that vegetables are prepared using a “hot” pickling method. If establishment uses a “cold pickling” method these vegetables do not need to be date marked and used within 7 days. CDI - PIC discarded pickled vegetables.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time labels present on garlic oil and garlic butter. CDI - PIC discarded items. PIC also sent blank TPHC form to use for hollandaise sauce for brunch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while still wet. Utensils shall be adequately air dried before stacking. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed handling washed apples with bare hands. CDI - Apples voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Soup began cooling at 1:50PM. Soup measured 90-95F at 3:45PM. TCS foods shall cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Soup reheated to above 165F and the cooling process was restarted. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Soup cooling in blast chiller. Too much soup was in pan to adequately cool within the cooling parameters. Also, risotto balls were cooling at 45F in sandwich cooler drawer. Chicken in walk-in cooler was cooling in thick portion in a deep pan. TCS foods shall be spread out or cooled in thinner portions to facilitate rapid cooling. Use blast chiller or walk-in cooler to cool TCS foods, not the coolers along make line. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and jackets observed beside clean linen on shelf. Store employee personal items separately from clean linen, food, clean utensils, or single-use/single-service articles. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored above facility food items in various coolers. Observed one employee drinking in dish room and placing beverage down on clean equipment shelves, next to clean dishes, pots, and pans. - 0.5 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 159-160F. Chicken moved back to grill to finish cooking. Verified chicken cooked above 165F prior to serving. - 0 -

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 various TCS items holding above 41F at specific section on cold rail. PIC states this section elevates during lunch due to the heat coming from behind the grill, and also from the heat outside and their economical air conditioning system. System takes and blows warm air from/to that section. EHS recommends placing this section in the cold rail on TPHC for lunch service. PIC states it is not a problem during dinner service due to the outdoor temperature being lower. Monitor temps during dinner time to determine if TPHC is needed on this section during dinner as well. CDI - Items rapidly chilled in blast chiller and placed on TPHC when brought back to line. New TPHC form was filled out during inspection for this section of cold rail. - REPEAT - 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp cooling inside of cold holding unit. CDI - Shrimp removed and placed in blast chiller for rapid cooling. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small drain flies at bar. EHS recommends calling pest control to keep pests at bay. - 0 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth container stored on floor on cook line. CDI - Wiping cloth container stored on floor. - 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 bowl stored inside of bread crumbs at back cook line. - REPEAT - 0.5 -

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee handle unclean faucets at 3 part dish sink and then return to line and don gloves to begin working with food without washing hands. CDI - EHS directed employee to wash hands and change gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand sink in back prep area or at hand sink in dish area. CDI - towels replaced. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic cup and flatware in basin of hand sink at dish area. CDI - items removed. Do not use hand sinks for purposes other than washing hands.

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 raw fish stored directly above grilled lemon garnishes in WIC. CDI - lemons discarded. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of cut and washed Brussels sprouts stored under unwashed produce in WIC. CDI- sprouts relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple employees wearing food handler gloves touch face, adjust face masks, and/or don aprons and adjust clothing then return to food handler activities using same soiled gloves. CDI - EHS directed employees to change gloves and wash hands. Gloves changed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water sanitizing dish machine reaching maximum temperature of 155f on EHS calibrated dish thermometer. Rinse water temperature showing highly variable between 145f - 155f but never reaching proper temperatures for sanitizing. CDI - EcoLab technician arrived on site during inspection and repaired electrical component so that booster heater is operating properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed double handled cheese knife/cutter stored hanging on wall with food residue present. Can opener observed with dried food residue on blade and mechanism. CDI - PIC relocated to dish for re-cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items holding above 41f in line rail. See chart. Items stored in WIC overnight and placed back into line approximately 1 hour prior. PIC noted that rail may have been turned on late and may not have fully chilled prior to placing food into the unit. CDI - items placed into blast chiller to quickly return to 41f and then return to rail once fully chilled. Ensure cold holding equipment is set up and operating properly before use.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed garlic oil holding at room temp grill side at line with no time indicated. CDI - time applied. Follow written procedures when holding TCS foods using TPHC. REPEAT. No point escalation as this was only item not properly timed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed various pans of in use tongs and spatulas with visible food debris present holding in water less than 100f at grill area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet stacked plastic and metal containers in dish area. Air dry pans before stacking. REPEAT

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. CDI by discussion with PIC. Template plan given. Ensure plan is specific for facility.

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 employee cutting bread with bare hands. Observed another employee wearing one glove but using both hands to handle and cut basil. CDI- bread and basil discarded. Employees educated.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed two containers of garlic oil labeled with time removed from cold holding of 11am. However product was observed in place at 10am during walk through. CDI- items labeled with correct start time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic and metal containers in dish area. Observed employee use towel to dry metal pan. CDI- PIC instructed employee to discontinue using towels to dry utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep grooves and stains that can no longer be properly cleaned and sanitized. Replace or resurface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages and food throughout kitchen in prep areas and dry storage areas. CDI: PIC removed.

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 wash hands and turn faucet off with bare hands. CDI: Education provided and employee re-washed hands correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in dish area. CDI: PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held below 135F in steam well. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed avocado dressing sliced heirloom tomatoes, and chopped chicken being held above 41F in make tables. CDI: PIC voluntarily 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 several foods throughout kitchen with no date labels(especially at make tables). EHS observed food employees rushing to label products upon arrival for inspection. CDI: PIC voluntarily discarded products. REPEAT VIOLATION.

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 Observed no time stamp on garlic/oil mixture at grill. CDI: PIC time stamped product for 11am when product was placed on line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside soda nozzles at bar. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate stored at bar for service with visible food residue and debris. CDI - Pulled for re-wash.

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 House-made garlic butter cooling in Blast chiller from earlier this morning - not meeting cooling parameters. CDI - Product Stirred and placed back into blast chiller to complete cooling process. 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 pastry bag of crescenza cheese without date mark. CDI - Discarded. Observed garlic aoili with 6/17 date mark, 7 day window has expired. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Garlic butter cooling in blast chiller; Large fat layer on top of product acted as a “lid” and retained heat longer. CDI: Product Stirred and placed back into blast chiller to complete cooling process. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils at grill line without identifying labels.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed table utensils stored with food contact up. Observed plates for service stored with food contact surface up. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelves.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several shellstock tags with no last sell by date. CDI: Facility has removed shellfish from their menu for over 1 month. Tags will be kept for 90 Days from removing them from menu.

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 short rib jus cooling in walk in cooler from yesterday still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall facility has good cooling practices and other food items cooling today did so at the proper rate. Cooling violations next inspection will result in full points being deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil on counter held out of refrigeration. CDI: Product rapidly cooled in walk in cooler. PIC will hold product in the prep top and maintain it cold. REPEAT VIOLATION All coolers were maintaining properly today. This product was out for just the day’s use and EHS and PIC discussed why garlic oil must remain under temperature or time control.

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 short rib jus cooling in walk in while in a deep plastic container. Large fat layer on top of product acted as a “lid” and retained heat longer. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers stored in bathroom. CDI: Containers reorganized and relocated to paper goods storage area.

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 bolognese from yesterday at 43-47F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F on line including but not limited to short rib jus, pesto, bolognese, gorgonzola, cut leafy greens, blanched broccolini, grilled asparagus, cooked mushrooms, ricotta, and sweet potatoes. CDI: All items voluntarily discarded except for bolognese and leafy greens(placed on TPHC temporarily), asparagus (cooled in blast chiller), and broccolini (cooled in blast chiller).

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 mark on some items in the prep top that are cooked in large batches and broken down in smaller portions for the line. CDI: Products labeled. 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 Observed short rib date marked for today when it was cooked yesterday. Observed garlic cream sauce date marked for today when the garlic confit for the sauce was made yesterday. CDI: Dates corrected.

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 Observed written procedures are not for items that are held on TPHC. TPHC procedures state to record time in chart and on vessel with product. No time was written for the chicken and butter sauce at the pasta station. CDI: New TPHC procedures written today during inspection. Products were properly labeled.

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 bolognese cooling while covered in walk in cooler. Observed short rib cooling in walk in cooler from prep with 45 minutes left at 55F. CDI: Product relocated to the blast chiller and cooled to 41F. Bolognese voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and salt at grill line with no label.

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 cup with no handle in potatoes. CDI: Cup voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal containers and sheet pans stored as clean. Facility does not have adequate air drying space based on number of pans seen today.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water at 103F. CDI: Dish water was drained and refilled.

5-205.15 Maintain a plumbing system in good repair. Observed pre-wash sink not draining. Ensure to clean catch pan more frequently to prevent back up. CDI: Drain cleared.

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 wash hands then recontaminate by turning water off with bare hands. CDI - staff was directed to re-wash hands and educated about using barrier to turn off water by manager. 2-301.14 When to Wash - P Observed food employee handle soiled dishes then handle clean dishes without washing hands. CDI - employees was directed to re-wash dishes and was educated when to wash hands by manager. Recommended having 2 employees washing dishes during peak times of service. NO POINTS DEDUCTED

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not stored at the dish washing area hand sink. CDI - supply of paper towels were added to sink. A follow up visit will be made to ensure the install of towel dispenser at sink. NO POINTS DEDUCTED

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 several containers were not dated in the prep top units. food staff stated the items were transferred from bulk containers and some carry over to the next day. CDI - items were labeled with dates from the bulk containers transferred from.