ENRICO'S ITALIAN RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled deli slicer that was said to have not been used the day of the inspection. -CDI- Deli slicer was placed in the dish pit to be W/R/S. (1.5 pts) 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 items in the WIC above 41F. PIC stated that the ambient temperature this morning was recorded at 42F. The ambient temperature of the unit upon arrival was recorded at 48F. -CDI- PIC voluntarily discarded all necessary items. See comment addendum. 3 day VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 items int he flip top units without date marks. -CDI- PIC had the necessary items correctly date marked. (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 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 bottles of chemicals without labels. -CDI- PIC labeled the necessary bottles. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee vitamins being stored on top of one of the microwaves on the cook line. -CDI- Bottle of vitamins were relocated. (1 pt)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen TCS foods being thawed at room temperature in a prep sink. -CDI- Ice was added to the products and running water was also used. (0.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths that were not being stored in a sanitizer solution. -CDI- Wiping cloths were removed. (0 pts)

4-501.11 Maintain equipment in good repair. Observed WIC not functioning properly. -CDI- Technician was onsite actively fixing the unit during the inspection. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet handle in a prep sink. Repair leaking faucet handle. (0 pts)

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 missing/damaged base tiles in the dish pit area. Repair damaged items. REPEAT*** (0.5 pts)

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 raw salmon that had been prepped the day prior to inspection at 48-50F in the low boy of the flip top unit. PIC stat that the salmon did not get removed form the unit prior to inspection. The salmon did not cool within its respective cooling parameter. -CDI- PIC voluntarily discarded the salmon. (1.5 pts) For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 Observed raw salmon that was cooled in plastic bags and placed inside of a deep plastic container in a flip top low boy. The raw salmon did not cooler properly. -CDI- PIC voluntarily discarded the salmon. (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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of insert containers wet stacked while being stored as clean. Separate to allow proper air drying. (0.5 pts)

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 accumulation of food debris on wire racks in WIC. Increase cleaning frequency. EHS noticed improvement from last inspection, points not escalated. REPEAT*** (0.5 pts)

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 missing/damaged base tiles in the dish pit area. PIC stated that there should be someone coming out very soon to have the base tiles fixed/replaced. Points not escalated. REPEAT*** (0.5 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 Observed employee put bare finger in a container of capers to check the temperature. -CDI- Capers were voluntarily discarded. (0 pts) 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 Observed TCS food items such as Bruschetta, cooked ground beef, cooked broccoli, cooked chicken, Raw chicken, ravioli, RTE sausage, and raw clams all above 41F in the flip top unit closest to the hand sink on the cook line. PIC stated that they just had a lunch rush and the door was left open during the during of the rush. EHS recorded an ambient temperature of the unit at 39F. -CDI- Items were voluntarily discarded. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed stuffed noodles thawing at room temperature. -CDI- Stuffed noodles were placed in the WIC to continue thawing. (0 pts)

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 accumulation of debris/residue on the wire racks in the WIC. Increase cleaning frequency. (0.5 pts)

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 base tiles coming off of the wall in the dish pit area. Repair the necessary base tiles. REPEAT*** 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 food residue on the walls above the doorway in the dish pit. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use the hand sink to dump ice. Also observed sanitizer bucket and a spray bottle being stored in the hand sink in the dish pit. (1 pt)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 large plastic containers of cooked chicken that had been cooling from the day before without a lid or covering. -CDI- education was provided for when coverings should be used. PIC voluntarily discarded the food items. (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. Observed cooked chicken wings and cooked chicken breast that had been cooling from 1-3 days prior to inspection all above 41F. Chicken did not meet the required cooling parameters. -CDI- Chicken was voluntarily discarded. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in the flip top on the far left of the cook line and all TCS food items in the WIC above 41F. PIC stated that the flip top unit had been open for the duration of the lunch rush. EHS observed the WIC with an ambient temperature of 48F. All items were voluntarily discarded. VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles throughout the facility without labels. -CDI- bottles were labeled. REPEAT*** (1 pt)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife being stored in between a flip top unit and prep table. -CDI- Knife was removed and washed. REPEAT***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers and plastic containers being stored as clean. Separate containers to allow proper air flow. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed the flip top unit on the far left of the cook line leaking causing pooling water at the bottom of the unit. Also observed the WIC vet leaking with condensation and holding at an ambient temperature of 48F enabling the food form holding at 41F or below. -CDI- PIC voluntarily closed the facility until the WIC is in good repair. Due to voluntary closure, the facility is allowed to open when the WIC is fixed and able to hold all TCS foods at 41F or below. (0.5 pts)

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 base tiles coming off of the wall in the dish pit area. Repair the necessary base tiles.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an employee take a French fry out of the fryer basket and eat it at the cookline.

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 a container of clams in the cookline lowboy refrigerator that did not have the shell stock tag with/attached to it. PIC stated they put the shell stock tags in the office when they receive them off of the truck. EHS advised that they must keep the shell stock tag with the clams until the product is sold out and then move to the office for storage. CDI - Tag located and reattached to container of clams.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed an accumulation of black grime on the ice deflector inside the ice machine. REPEAT. 10 day VR to observe compliance. 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 3 containers of sauce and meat sauce at the cookline steam wells at temperatures of 91-120F. Cookline employee stated that they had a catering order and had got busy so he was unable to keep the pots of sauce on the stovetop like usual and stated that they only began reheating 1 hour before. CDI - Cookline employee placed all containers of sauce into pots and placed onto stove to be rapidly reheated to 165F+. EHS observed sauce >165F 20 mins later. 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 - Observed insert containers of sliced chicken, cooked sausage crumbles, and diced ham that were not provided with date marks in the cookline opentop across from the stovetop. Employee stated that all the items came from bulk batches of the items that are prepared the day prior and kept in the WIC. EHS observed bulk batches with proper date marks. EHS emphasized that working containers must have matching date marks to the items held in bulk batches in the WIC. REPEAT. - Observed trays of fettuccini, penne, spaghetti, vegetable lasagna, meat lasagna, and lasagna in the cookline refrigerated drawers that were not provided with date marks. Cookline employee stated that the pastas and lasagnas are cooked in large batches and kept in the WIC or RIF to be taken from to fill the working containers at the cookline. EHS observed bulk batches with proper date marks in the WIC. EHS emphasized that working containers must have matching date marks to the items held in bulk batches in other refrigeration. REPEAT. CDI - Cookline employee date marked all insert containers to match their bulk supplies in the WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 small insert containers of sliced of fettuccini in the cookline refrigerated drawers that was past the 7 day date mark period. Item was dated marked 5/22/25, making today (5/29/25) day 8. CDI - PIC 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed packages of frozen octopus thawing in the food prep sink by the WIC under no running running water. CDI - Cold water turned on to allow for packages of octopus to thaw under running cold water.

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 squirt bottles of various condiments and oils stored in a wall mounted shelf adjacent the cookline that were not labeled as to their contents. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife stored in an uncleanable crevice between the cookline prep table and the cookline opentop refrigerator lid. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed nearly all stacks of clean metal and plastic insert containers to be wet nested on the the drying rack in the dishwashing area. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the cookline lowboy across from the stovetop to have water pooling up. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the lid to the grease dumpster to be open at the time of the inspection.

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 cleanup when responding to vomit and diarrheal incidents. CDI - EHS provided Mecklenburg County poster for vomit and diarrheal cleanup. For more information 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 an insert container of raw veal stored directly on top of an insert container of RTE sausage in the cookline lowboy. REPEAT. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the blade to the table mounted can opener blade to have an accumulation of food debris on the food contact surface. PIC stated it was from the day prior and employees forgot to wash it. CDI - PIC placed can opener in dishwashing room 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 .

3-501.14(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 a large bus bin of approx. 15-20lbs of cooked chicken wings in the WIC to be at 45-48F. PIC stated the chicken wings were cooked the day prior and cooled overnight. - Observed 2 large containers of tomato sauce and meat sauce (approx. 20gal each) in the WIC to be at 55F and 70F, respectively. PIC stated both sauces were cooked the day prior and placed into the WIC to be cooled. - Observed a container of buffalo chicken soup (approx. 15L/4gal) in the WIC to be at 70F. PIC stated the soup was cooked the day prior and placed into the WIC to cool sometime yesterday. CDI - PIC voluntarily discarded all items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a aluminum to go tray of cooked broccoli stored on top of the insert containers in the cookline opentop refrigerator at 46F. Cookline employee stated the item was from then night prior. REPEAT. CDI - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed the large bus bins of various cooked pasta (5 in total) to not have any date marks indicating the date it was cooked. PIC and cookline employee stated the pasta was from the previous day. - Observed the insert containers of various cooked pastas in the cookline refrigerated drawers that are from the same unlabeled batch in the WIC to not have date marks. - Observed an insert container of diced grilled chicken in the cookline opentop refrigerator that was not provided with a date mark. Cookline employee stated it was cooked the day prior. CDI - PIC date marked all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 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 insert containers of cooked chicken, cooked meatball crumbles, and cooked sausage to be labeled with todays date of 2/24/25. Upon questioning the PIC and cookline employee both stated they had not cooked/prepared it today and they were from the day prior. CDI - PIC relabeled insert containers with appropriate 2/23/25 date. 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 large containers of pizza sauce, meat sauce, buffalo chicken soup and a bus bins of cooked chicken wings that were all improperly cooled overnight (10+ hours). All items were observed in deep containers with large volumes of the respective foods and the lids on which does not allow for adequate air flow around the product. EHS advised that they must utilize the ice wands they have on site, cool with the lids off, and it must be in shallow containers/sheet pans to ensure the appropriate cooling rates can be achieved. REPEAT. CDI - PIC voluntarily discarded all items not cooled properly. 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 squirt bottles of various condiments and oils stored on a wall mounted shelf adjacent the cookline that were not labeled as to their contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the rear door to the kitchen propped open for the duration of the inspection. CDI - PIC closed door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed all food prep employees on site to not be wearing a head covering of any kind.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a clean knife stored in an unclean able crevice between the cookline prep table and the cookline opentop refrigerator lid. CDI - Knife removed and placed into dishwashing area to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed nearly all stacks of clean metal and plastic insert containers to be wet nested on the drying rack in the dishwashing area. CDI - PIC separated containers to allow for appropriate air drying. 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 a clean pot to be stored hanging directly over/on top of the basin of the handwash sink in the dishwashing area, subjecting the clean dish to potential contamination from splashing/hand soap. CDI - Dish moved as no contamination was observed.

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 interior base of the RIF to be covered in an accumulation of food debris.

5-202.12 Provide at least 100F water at handsinks. Observed 86F and 94F in the women's and men's restroom handsinks. PIC stated they would call for maintenance to adjust temperatures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw veal stored on top of a closed container of parmesan in lowboy unit across from stove. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit directly across from stove with several TCS items above 41F (see temp chart). PIC voluntarily discarded tomatoes and moved all other items to WIC to cool. Facility has requested for maintenance for prep unit and agreed to not use equipment until repairs are made. VR within 3 days to check for cold holding status of prep unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 butter at ambient temperature being held on time, but did not have discard time listed on the sticker, per facilities TPHC procedure. CDI-PIC added discard time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chopped chicken (15F/2hrs), cooked spaghetti (4F/1.5hrs), and cooked fettuccini (4F/1.5hrs) cooling in WIC with covered lids and sliced tomatoes (4F/2hrs) cooling in the makeline and stored in the makeline immediately after prep. CDI-PIC removed lids from covered items and moved sliced tomatoes to WIC to rapidly cool. EHS spoke with PIC about cooling foods in shallow, metal containers and to cool cut tomatoes or lettuce in WIC prior to be placed in cold holding equipment. 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 .

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 used as a liner for dried containers and utensils on shelf in dishwashing area.

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 minor rusting on WIC shelving used to store soups and produce. EHS spoke with PIC about replacing shelving or using a metallic paint to cover rust. Repeat, but points not escalated due to improvement of stickers on knife handles.

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. Facility retains shell stock tags for clams for only two weeks. Last-sale dates are not recorded on tags. Verification visit within 10 days. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Facility could not provide parasite destruction letter for salmon that is cooked-to-order. Verification visit within 10 days. Salmon may not be offered cooked-to-order until a parasite destruction letter is received from the supplier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on deli slicer. CDI - PIC moved deli slicer to dish pit to be rewashed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. Utensils in use during start of inspection had not been replaced or washed since opening, over 4 hours prior. CDI - PIC removed utensils to be 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked broccoli from yesterday in WIC at 53 F. Observed wings on speed rack in ambient air at 78 F. PIC stated wings had been cooked one hour prior. Wings reached 73 F after an additional 30 minutes. REPEAT. CDI - PIC voluntarily discarded all food. 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 eggplant in WIC dated 2/14. Observed prosciutto in RIC dated 2/17. PIC did not have package of prosciutto to verify if product was shelf stable. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed salmon as an add-on to salad that is cooked to order without a consumer advisory disclosure. Verification visit within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked broccoli from yesterday in covered plastic container in WIC at 53 F. Observed chicken wings at 78 F cooling on speed rack in ambient air. Ambient air was above 70 F. REPEAT. CDI - PIC voluntarily discarded all food. 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 multiple squeeze bottles of water and oil throughout facility without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep counter. Observed wiping cloths in quat sanitizer below an adequate concentration. CDI - PIC moved wet wiping cloths to sanitizer at an adequate concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked in dish pit. Observed standing water in blender. PIC stated that blender had already been washed.

4-501.11 Maintain equipment in good repair. Observed large crack around top edge of prep sink compartment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips for chemical-sanitizing dish machine. Verification visit within 10 days.

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 intact stickers on handles of cleaned knives.

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 employee return from outside, rinse hands in prep sink and dry with cloth towel. CDI - PIC was notified and the employee was made to rewash hands correctly. - 2 - 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surface of ice machine with an accumulation of dirt/debris. Increase cleaning frequency to prevent accumulation of debris.

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. 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 . Observed deep metal pan of ground beef cooling in the prep top only drop 1F in 20 minutes. To meet cooling threshold temperature would have needed to drop 3F in the same amount of time. CDI - Ground beef was placed on sheet pan and moved to WIC to continue rapid cooling. - 1.5 - 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 ground beef cooling in deep pan on prep line. CDI - Item was transferred to shallow pan and placed in WIC. - 0.5 - 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed dishes wet nested in dish area. - 1 - REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling cans with water at salad area hand wash sink. CDI - EHS educated PIC and employee about reasons for using hand wash sink only for handwashing. -1-

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 sticker residue on outside of numerous pans stacked as clean. CDI - PIC moved pans to dish area to be re-cleaned.

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. 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 . Observed large stack pot of marinara sauce prepared the previous night at 95.4F. CDI - Sauce was voluntarily discarded by PIC. - 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: 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 . Observed marinara in large stock pot from previous night at 95.4F. Ice wand had been placed in pot but temperature did not reach levels required for rapid cooling. CDI - EHS discussed cooling methods. Recommended place pot in ice bath with ice wand stirring often and/or placing in shallow pans until cooled. Item was voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed dishes wet nested in dish area. CDI - PIC separated dishes and allowed to further dry. -0.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on left and right side cook’s line reach ins and pizza prep reach in. Replace. -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed Quaternary ammonia sanitizer in 3 compartment sink at 50ppm. Per directions concentration should be 200-400ppm. CDI - Dish employee added more tablets. Upon recheck concentration was 400ppm. - 3 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed dishes wet nested in dish area. CDI - PIC separated dishes and allowed to further dry. 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 plates stored food contact surface facing up on servers stand. CDI - PIC inverted plates.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to measure concentration of quaternary ammonia sanitizer in 3 compartment sink. CDI - Owner purchased strips and provide by end of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm chlorine sanitizer at the dish machine. PIC placed call to have unit serviced.CDI-ECOLAB was contacted and came out to repair dish machine. Machine now sanitizes at 200ppm. REPEAT -3 points

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 working bottles of oils, vinegars not labeled. CDI-bottles were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. PIC advised to contact pest control.

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 ice machine to contain buildup. Vents of ice machine need dusting.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and lemons in handsink near soda machine at beginning of inspection. CDI - Ice and lemon was removed. EHS educated PIC on use of hand sinks being for hand washing only. -1 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in bucket reading 0 ppm. Dish machine read min 50 ppm chlorine sanitizer. CDI - PIC emptied and refilled sanitizer to min 200 ppm. Points lowered due to improvements in monitoring sanitizer overall. -1.5 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed garlic in unsalted butter held on TPHC without written procedure. PIC stated garlic butter is held on prep surface during lunch hours. CDI - EHS provided updated TPHC form to PIC and filled out during inspection. Keep form available upon request. PIC will place form with other TPHC form for lettuce in salad prep unit. 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 butter held on TPHC without time stamp. PIC stated garlic butter was prepared just before inspection started, ~11:30 am. CDI - PIC added time stamp. -1.5 points

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed cup used as scoop in calamari in RIC across form fryers. CDI - Cup was removed. EHS educated PIC on acceptable utensils that can be used as food scoop and reminded PIC to ensure handle is stored above the food and container. -0 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed cutting boards acros from grill/fryers in need of resurfacing/replacing. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided education on the requirements of the 2017 Food Code and provided guidance documents. -0 points

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. -C Observed employee food stored in dish machine area. CDI - PIC had employee move food to designated area and wash hands. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm chlorine sanitizer at the dish machine. PIC placed call to have unit serviced. A VR is REQUIRED no later than 02/11/2022 to verify facility is in compliance. REPEAT -3 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed roasted red peppers cooling in prep top near fryers with no change in temperature in 30 minutes. CDI - PIC placed item in WIC to cool quickly. REPEAT -1.5 points NOTE: Points no escalated due to this being the only item found not properly cooling.

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 Observed roasted red peppers cooling in prep top unit. Cooling did not meet correct parameters and items were taken to WIC to further cool. EHS discussed cooling food in WIC before placing into prep units to ensure proper cooling. REPEAT -1 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed dishes wet nested in dish area. CDI - PIC separated dishes and allowed o further dry. REPEAT -0.5 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food prep stations in kitchen areas. CDI- drinks were removed and placed on the bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed damp wiping cloths stored in hand sink near stove. CDI- wiping cloths were removed. REPEAT (half points for improvements)

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P There was not any sanitizer registering at dish machine (at least 50 pppm). CDI- Maintenance repaired the machine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean it soon.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles cooling in walk-in cooler that did not reach the cooling parameters in 25 minutes of cooling. CDI- Noodles were 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. Observed sliced lettuce and sliced tomatoes cooling in prep station with no change in 25 minutes of cooling. CDI- items were placed in walk-in cooler to further chill.

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 containers of cooked noodles cooling while covered and stacked. CDI- noodles were denatured and discarded. Observed containers of sliced lettuce and tomatoes cooling in prep cooler. CDI- items were placed in walk-in cooler to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of marinara sauce cooling on the floor of the walk-in cooler. CDI- PIC placed container on a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored in hand sin in-between use. CDI- Cloths were placed with dirty cloths in laundry.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/resurface cutting boards at prep stations across from grill (deep grooves).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, fryers, and grill in kitchen area.

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

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch cooked chicken tenders and place them in a Togo box for service. CDI- Chicken tenders were removed and reheated to 200 F. Employee was educated on the importance of no bare hand contact on ready-to-eat foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large floor fan sitting on hand sink in dish room area. CDI- floor fan was removed from sink and placed on the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground beef, diced chicken, cooked sausage, and raw shrimp stored in cold-holding units above 41 F. PIC stated that cooked items were prepared yesterday. CDI- All items were denatured and discarded into trash cans. REPEAT (full points).

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food employees preparing food while wearing wrist watches and bracelets. CDI- items from wrist were removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without hair restraints. CDI- employees put on hair restraints.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single-service items that were not inverted while stored. CDI- items were inverted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are near the point where they are in need of resurfacing or replacing.

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. Remove stain from wall behind dish machine.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine is not registering any sanitzer strength. It appears that the hose leading from the container to the dish machine has malfunctioned. PIC called repair people to come fix unit. Until then, facility will use single-use containers and utensils. VR- facility has up to ten days to repair unit. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasagna and cooked noodles that were stored above 41 F. PIC stated that items were placed in cooler under stove this morning at 10:30 am. CDI- items were placed in walk-on cooler and allowed to chill. REPEAT (half points due to improvements).

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 container of diced chicken cooling in a deep, plastic container in the prep cooler. Prep cooler is not sufficient for cooling. CDI- diced chicken was placed in a shallow container in walk-in cooler and allowed to chill. REPEAT (half points due to improvements).

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observd raw salmon thawing at room temperature. CDI- salmon was placed in walk-in cooler and allowed to further thaw.

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 knife stored in-between of prep cooler and prep station. CDI- knife was taken to 3-comp sink to be cleaned.

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

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease on hood screens above fryers, grill, and stove. Clean debris from exterior of prep coolers in kitchen area. Clean dust from shelving above salad prep cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine was not registering sanitizing strength during inspection. CDI- Dish machine was repaired during inspection, now at 50-100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep cooler and cooler under stove that were stored above 41F. Items were in coolers overnight according to PIC. CDI- items were 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 cooked noodles cooling in deep plastic totes that are covered. CDI- Noodles were placed in shallow, uncovered pans and allowed to further cool.

3-501.13 Use approved thawing methods. Observed boxes of raw shrimp thawing in prep cooler submerged in water. CDI- water was turned on to provided agitation.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scoop ice with exposed fingernail polish not wearing gloves. CDI- Employee was educated on wearing gloves while scooping ice.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on wall above dish machine. Clean walls at dish machine.