PASTA & PROVISIONS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee drop sheet of pasta on the floor during prep. Food employee picked up the pasta and went to the WIC and grabbed another sheet of pasta with the same gloved hands. CDI- EHS stepped in and asked food employee to take off gloves, wash hands before engaging in more food prep. Food employee voluntarily discarded pasta that was taken from the WIC prior to rewashing hands.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster to have a rusted hole in the front. Maintain dumpsters in good repair to keep free of insects and rodents.

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 a heavy accumulation of dust in the ceiling vents above the kitchen. Ensure ceilings are free of dust to prevent contamination.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw sausage in grab & go freezers bearing labels with no safe handling instructions. PIC stated they would contact company that they receive meat from to add safe handling instruction labels to packaging.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus over RTE foods inside the WIC. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed HACCP logs only recording pH and not the CCP temperatures listed in HACCP plan. 10 DAY VR Required

4-501.11 Maintain equipment in good repair. Observed steam table not in working condition at time of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE foods inside the WIC. CDI - PIC rearrange storage order to prevent contamination. 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 2nd display case in FOH not holding TCS foods 41 and below (artichoke hearts, artichokes, Gardenara hot cherry peppers cooked). PIC place items in walk-in freezer for rapid cooling. PHS will return in three days to make sure unit is holding TCS foods at 41 and below. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P observed no backflow prevention device in mop sink with hose. CDI - PIC removed hose.

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 eating in the prep table area. There is a small designated space but that’s not where this was occurring.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs over grapes and other foods. CDI - moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Viennese sauce at 47F prepared yesterday in a deep covered container in the walk in. CDI - discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (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. No written procedures available for focaccia bread. CDI -given procedure form and filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 cooling of Viennese sauce that was 47F in a deep covered container that was discarded. Observed chicken piccata and eggplant Parmesan containers stacked together and were not cooling properly. CDI - moved to the freezer to cool 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 .

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 build up of crumbs and debris throughout.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a hose dangling into the can wash with no backflow device. CDI. Hose disconnected.

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

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 large amounts of dust accumulation on the ceilings, ceiling attachments and the upper walls. Observed ventilation ductwork insulation coming apart above the main prep station. Observed VCT damaged and worn throughout including in the walk-in. Observed minor wall damage throughout.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Bottle was 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 container of flour and sugar with no label. CDI - Containers were labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no hair restraints. CDI - Employee put on hair net.

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 shelving in walk in cooler in need of cleaning due to build up of debris.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of hand sink in the front service 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. Observed large amounts of dust accumulation on the ceilings, ceiling attachments and the upper walls.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of flour with no label. CDI - Container was labeled.

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 handless scoop (bowl) submerged in breading. CDI - bowl was removed.

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 shelving in walk in cooler in need of cleaning due to build up of debris.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ready to eat nuts and other RTE foods in front food service area stored directly under hand sink sewer lines. CDI - Packages and foods were not visibly contaminated and moved from below the hand sink.

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 shelving in walk in cooler in need of cleaning due to build up of debris.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking at front food service area. PIC was made aware and will submit work order.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked with 2 large bins upon arrival. CDI - PIC moved bins to make hand sink accessible.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored in unclean container. CDI - Scoop and container moved to 3 compartment sink to be w/r/s properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items held above 41F inside the display cooler. CDI - Items were placed inside display cooler 1 hour prior and were moved to the WIC to be rapidly cooled. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, pepper, seasonings, and sugar with no label. CDI - Items were labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler in need of cleaning due to build up of debris.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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 shelving in walk in cooler in need of cleaning due to build up of debris.

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 peeling paint on walls in kitchen area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of dust on air intake and vents in kitchen area.

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 prepped fresh greens that were 45F and bagged over 4 hours before first temperature taken. CDI-PIC voluntarily discarded. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Foods in display case such as shrimp, artichoke hearts, olives, and peppers remained in display case past 24 hours, but did not have a date mark. CDI-PIC added dates to items in display case. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed prepped entrees of eggplant parmesan (45F) in sealed plastic containers cooling in the grab and go that were above 41F and mortadella cooling in the meat display case with no change of temperature after 27 minutes. CDI-PIC moved all entrees in grab and go to WIF, voluntarily discarded mortadella. -0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one dented can stored with undented cans. CDI-PIC moved dented can to the designated storage area. -0

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 residue in between grill, the stove top, the hood above the grill and stove, and dust build up on pipe vent above war chiller. -0

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with opened lids due to dumpster being full. -0

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up on floors and walls behind cooking equipment, and build up on ceiling towards the back of the kitchen area. Repeat -0.5

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on intake vent above clean storage of cutting boards and other utensils. -0

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 Observed no written vomiting and diarrheal cleanup plan. PIC stated written procedure is inside cleanup kit. EHS advised PIC that written procedure is required. VR no later than 07/06/2023 to ensure facility has written procedure. -.5-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at deli handsink. CDI - Sign provided and posted today. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling near HVAC vents and pasta station, on walls under prep sink and 3-comp. -0-

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 buildup on low shelving under prep table near sauce kettle. Clean often enough to prevent buildup. -.5-

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handsink in pasta station at less than 64F after running for more than 5 mins. Provide hot water at a comfortable temperature for active handwashing at all times. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the upper left inside of ice machine in deli meat section. CDI - PIC cleaned and increased frequency of cleaning. -1.5-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed one food employee handling ravioli sheets with one gloved hand and one bare hand. CDI - Food employee put on both gloves and processed the rest of ravioli sheets. -0-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed PIC not recording pH and temperatures for each batch of pomodora and marina sauces. CDI - PIC recorded temperature and pH today for today’s batch. Ensure each batch is properly recorded. -1-

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 large bin of cut kale cooling on prep counter at beginning of inspection. PIC moved quickly to walk in cooler. Lid in place. CDI - PIC loosened lid and placed in walk in cooler. Observed cooked shrimp cooling in deli case in large mound at 45F at beginning of inspection. CDI - PIC placed on metal sheet pan in walk in freezer. Product 39F after 20 minutes. Observed basil goat cheese cooling at a rate of .05 degrees per minute in tightly lidded container in walk in cooler. CDI - Items moved to walk in freezer to cool within the required time. -.5-

3-302.15 Wash fruits and vegetables prior to use. Observed cut onions placed in stock without washing either before cutting or after peeling. Wash vegetables to avoid dragging pathogens through food with knife while in process of cutting. -.5-

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 hole in wall under restroom handsink. Repair. -0-

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: 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 one large container of marinara sauce cooling overnight at 51-52F after more than 6 hours. CDI - PIC voluntarily discarded and EHS reminded PIC to rapidly cool TCS foods. -1.5-

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 opened mortadella and provolone cheese in dry sausage case at 44-47F. CDI - PIC voluntarily discarded and adjusted cooler ambient air temperature down to help maintain TCS foods at or below 41F. -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 pomodora sauce cooling overnight in large container in walk in cooler, near clear doors, one of which was partially open at beginning of inspection. CDI - PIC shut door, voluntarily discarded sauce and will install a closure mechanism to ensure clear cooler doors on side of walk in cooler stay closed when not in use. -0-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer installed on customer grab and go case. Provide an ambient air thermometer in all holding cabinets and cases. -.5-

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 serving utensils stored on dusty peg board near soup kettle. Keep these in a clean, dry location. -0-

4-501.11 Maintain equipment in good repair. Observed clear door on walk in cooler not completely closing. Install a closing mechanism to help keep door closed between uses. -0-

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 buildup on exhaust fan near back door. Clean often enough to prevent buildup. -.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed PIC not training new hires for Food Safety Management System, not calibrating pH meter before each batch reading and not able to achieve calibration with limited amount of buffer solution. VR no later than 03/10/2022 to ensure all these items observed today are in compliance with approve HACCP Plan. -1-

4-501.11 Maintain equipment in good repair. Observed damaged cooling curtains at entrance to walk in with external deli case doors. Observed wrench used to weight deli case doors for self closure. REPEAT -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the reporting requirement for Salmonella nontyphoidal. CDI - EHS educated PIC that visual learner poster has asterisk to non-typhoidal and typhoidal Salmonella. PIC educated staff. -0-

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 Observed no written vomiting and diarrheal cleanup plan. CDI - EHS educated staff and provided a copy of example written plan today. -0-

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 bagged foods in white buckets in walk in cooler without the common name of the food on the label for easier identification. Label these. -1-

4-501.11 Maintain equipment in good repair. Observed bulk storage containers in the pasta production area with deep cracks and breaks in the lids and sides. Replace these as necessary when they are no longer smooth and easily cleanable. -.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pH meter in use without calibration before use. Observed final pH with uncalibrated meter at 4.4 pH. CDI - pH meter calibrated and pH retaken. Reading was 4.2 after calibration. EHS advised PIC to calibrate meter prior to use. -1-

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 mounded cooked shrimp cooling in front deli case at 45F. Product had been placed in walk in freezer to cool but finished temperature not available before being placed in deli case for service. CDI - PIC placed shrimp in walk in freezer to cool. Product checked again and was 37F. Observed chicken broth cooling in deep container in walk in cooler cooling at a rate of .21 degrees per minute. CDI - PIC placed in shallow pans to cool. -.5-

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 wash water below 110F in wash compartment during manual warewashing. CDI - PIC stated hot water above 110F will be used when washing resumes. EHS checked incoming hot water. Temp was 131F. -0-

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed small containers of tomato and mozz cheese exceeding 7 days counting prep date as day 1 (4-26 to 5-3). Observed date marking system inputting 8 days rather than the required maximum of 7 days. CDI-PIC discarded all remaining containers. PIC updated system, confirmed by EHS, showing date marking system meeting 7 day maximum requirement. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods held for more than 24 hours (next day service) without date mark. CDI-PIC stated items were cooked yesterday and EHS allowed PIC to backdate.

7.202.11 Restriction-Presence and Use - PF Observed transmission fluid stored on low shelf below prep surface. PIC stated the fluid is not used on any equipment in the facility. CDI-PIC discarded the fluid. Remove chemicals that are not necessary for the food operation.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wearing gloves pushing trash down in bin and then attempt to resume pasta production without handwash and glove change. CDI - PIC instructed hand wash and glove change. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one roll of provolone in front deli case cold holding at 43F. CDI - PIC adjusted cooler down and cooled cheese. Cheese had been in place for one hour. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta sauce made in-house earlier last week with date mark 03/01/2021. VR no later than 02/25/2021 to ensure date marking not exceeding 7 days counting prep/open date as Day 1 on TCS foods. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed one can of glass cleaner stored above paper towels on shelf near back door. CDI - PIC moved to cleaning supply storage under 3-comp sink. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean and sanitized dishes being hand dried with a towel before being put up. Allow dishes and equipment to air dry after cleaning and sanitizing. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drying racks near the 3 comp sink that contained buildup.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily clean able. Observed a hole in the ceiling above a prep table. Floors walls and ceilings should be smooth and easily clean able

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 shrimp, roasted red peppers and sautéed squash zucchini mix. Per PIC these items were panned up within 2 hours and placed into display case. CDI - PIC placed items in freezer to cool rapidly. -1- REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with intact cans on can rack -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer drying sanitized utensils. -.5-

4-501.11 Maintain equipment in good repair. Observed peeling away insulation over ductwork position over sanitizer basin 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. Observed buildup on exhaust fan over back door and duct work over prep tables. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall and ceiling near hood system. 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 holes in walls in restroom and near 3-comp sink and peeling plaster near back door.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed expose insulation and open duct work over prep tables.

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 stacked and closed containers of kale salad packaged in grab and go containers at beginning of inspection. CDI - PIC educated staff to open containers or to use another rapid cooling method such as freezer to quickly cool. -1- REPEAT

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go containers of cookies without quantity and contact information provided on packaging near front counter. VR no later than 01/09/2019 to ensure labeling on containers have all required information. -2- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two large stock pots of marinara stored directly on floor near walk in cooler. Observed feta cheese stored in splash zone of front counter handsink at beginning of inspection. -1-

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 water damaged ceiling in restroom. 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 buildup on walls and at exhaust fan over back door. -0-

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 45F. -P Observed large containers of cooling sauces stored in walk in cooler, covered, and cooling at a rate of less than 0.12F per minute while between 70F and 41F. See also item #31. VR - verification required. For today, sauces were made into pans of lasagnas and frozen, to be placed into grab and go and remain frozen until customer places them into oven for cooking. Pans of shredded cheese were opened up and spread out in freezer to rapidly rechill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed some TCS foods in walk in cooler were holding above 41F - example: cooked pasta at 45F. Such items were being held in cooler adjacent to warmer products such as sauces or cheese in the cooling process. Items further away from cooling products measured 40F-41F. Service person arrived within 20 minutes and agreed that filling walk in cooler with too many containers of cooling products could cause entire cooler to rise in temperature. VR - verification required. For today, serviceperson lowered temperature of walk in cooler and also sealed a door air leak he found. The large containers of items still cooling were relocated so as not to warm up other TCS foods to above 41F.

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 several large covered containers of marinara sauce, pomodoro sauce, and shredded mozzarella cheese incorrectly cooling in walk in cooler and measuring above 41F. Explained again that cooling TCS foods need to be vented or uncovered and in shallow pans with good air circulation to cool rapidly enough. VR - verification required. For today, sauces were made into pans of lasagnas and frozen, to be placed into grab and go and remain frozen until customer places them into oven for cooking. Pans of shredded cheese were opened up and spread out in freezer to rapidly rechill.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed some packages of grab and go items incompletely labeled as to major allergens. Major allergens include Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans. VR - verification required.

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 pomodoro sauce from two days prior holding at 62F in walk in cooler. Sauce voluntarily discarded. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods in walk in cooler and two front cooler cases near register were holding above 41F. Pomodoro sauce, cooked proteins and sauces, grain and protein mixed salads voluntarily discarded. Other TCS items moved to operating reach in coolers and deli coolers or freezer while repairs were being made to walk in cooler. Walk in cooler ambient temp dropped to below 36F during inspection as documented by repairperson and inspector. TCS foods removed from front coolers until repaired. VR - verification required. Visit will be made in the next day or two also to ensure TCS foods are are held cold.

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 opened tub of feta cheese dated 5/3 (expired). CDI - voluntarily 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

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket split. Observed walk in cooler not holding temp - repairperson came and lowered temp during inspection.

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 ceilings and walls in poor repair throughout. Peeling ceiling paint and falling ceiling tiles observed in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed better cleaning needed in several areas but accomplishing this is impacted by surfaces being in poor repair and no longer smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pasta employee filling bowl with water from handsink. CDI - PIC corrected employee, water discarded and obtained from prep sink with a new bowl.

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 large pot of chicken stock from yesterday in walk in cooler. Stock measured 46F. CDI - voluntarily discarded. PIC explained that he had used an ice wand to cool product. We discussed adding an ice water bath to the process, which he will try in the future. Also observed pomodoro sauce cooling in walk in freezer. Sauce was divided into six 5 gallon containers. Containers were covered and some were stacked. Cooling rate over 24 minutes was less than required. CDI - PIC reheated some sauce to above 165F to start over, put the rest into shallow uncovered bus tubs and placed back in walk in freezer. PIC practiced calculating cooling rates and monitored. Sauce cooled faster than required rate with new method.

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 pomodoro sauce cooling in walk in freezer. Sauce was divided into six 5 gallon containers. Pans were covered and some were stacked. CDI - PIC reheated some sauce to above 165F, put the rest into shallow uncovered bus tubs and placed back in walk in freezer. PIC plans to use this cooling method in the future.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed powdered sugar shaker unlabeled.

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 ceilings and walls in poor repair in some areas. It appears to be due to age as well as upkeep. 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 better cleaning needed in a few areas such as under and behind shelving and equipment as well as tops of coolers on retail floor.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed several boxes of unwashed produce stored above ready to eat foods in walk in cooler. VR - verification required. Will return next Thursday to check for correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mortadella and provolone stored in front display case on front wall, measuring 46F each. CDI - items moved to freezer for quick cool-down. PIC has asked for repairperson to come tomorrow and turn down/clean/adjust cooler. PIC is mindful that cold holding requirement drops to 41F on January 1, 2019.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed wrapped cookies and bars on display for grab and go at front counter. Some were also located in an adjacent closed case. CDI - PIC moved all items into the closed case and will discontinue storing for grab and go unless labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with ball caps over long hair and one with hair pulled back only by hairband. Observed one employee with beard but no beard restraint. Provide hair and beard restraints.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelving is peeling. Observed split gasket at walk in cooler.

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 walls and ceilings in poor repair in some areas. It appears to be due to age as well as upkeep. 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 better cleaning needed in a few areas, especially ceiling vent covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed drinks stored on top of prep table which held wrapped food (in back corner of pasta production area). Had employee move them to lower shelf.

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. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee observed handling celery with bare hands. Chef Brent advised that the celery and other vegetables were being prepared/ cut to be used in soup later. Cut produce would be stored in the walk in cooler. CDI- Employee washed hands, put on gloves. Provided further claification as to bare hand contact.

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. Container of marinara,marsala, and artichoke broth with discard dates of 1/19 and 1/16. Chef advised that they hold foods no longer than 7 days. CDI- Chef pulled foods for voluntary discard. Employee advised that foods were dated for holding 2-3 days and not 7. PIC was able to keep food dated 1/19, but did voluntarily discard artichoke broth. Ensure all staff are aware of dating/ day marking system. (0pts)

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. Three large 5 gallon containers of marinara being cooled tightly covered in walk in cooler. See chart for times and temperatures. Per calculations, marinara sauces not cooling at an approved rate. CDI- Chef removed all and placed in large ice baths for rapid cooling. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Flat of canned products stored on the floor at speed rack, boxed food stored on floor of walk in freezer. CDI- Canned items removed from floor storage. Continue to work on storage in small walk in freezer (PIC advised of no deliveries today.).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint while preparing vegetables. Provide hair restraint. All other employee's wearing hair restraint. (0pts)

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Water temperature at 85F/91F during active utensil washing. CDI- Hot water was added (0pts).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and food residue on lower shelving and in containers used for storage of clean utensils. Cleaning is needed. 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. More improvement noted from previous inspection as to cleaning of fixtures and walls. Continue with cleaning. Repeat (0pts).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Upon arrival PIC Dylan and head chef Brent advised that service personnel were on the way to repair the walk in cooler that had been down for about 2 hours or less. At that time, repair personnel arrived to work on cooler issue. Walk in cooler was still not operating effectively by the end of inspection, all TCS foods were removed and placed in other walk in units for rapid cooling. Return visit by 8/3/17 to check for repair of walk in cooler. PIC to use other walk in units and upright coolers until repair completed. Food items in front deli case not under temperature control. CDI- Food items allowed to cool.

3-502.11 Obtain a Variance for specialized processes.-Pf. Facility has product assessment for shelf stability of marinara and pomodoro sauce. Directive received from state personnel that facility will need to re-submit documentation with new application process as previous allowance can not be validated at this point. CDI- Variance/ HACCP application provided and explained to PIC today. (0pts) 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 Pan of meat sauce in walk in freezer not cooling at approved rate although ice wand in place. CDI- Pan uncovered/ portioned. All other items cooling at approved rate. (0pts) REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three small containers of salt and pepper in use, but not labeled. Label all. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and label residue on the exteriors of containers stored as clean. Some dried debris on storage shelving. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Some damage to walls and ceilings, some dust/ debris observed. More progess noted from previous inspection. PIC also pointed out areas of repair today. Continue to work on repairs and cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage stored on commercially packaged dry cans. CDI- PIC removed.

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 Lemon chicken dated for 4/18 to be used or sold by. PIC; Dylan George; advised of 10 holding for prepared meal item. CDI- PIC was advised of 7 day holding only unless sauce/ food item has approved for exemption from date marking. REPEAT

3-502.11 Obtain a Variance for specialized processes.-Pf. All product assessment for marinara and pomodoro sauce provided; PIC could not locate all letters today. Facility owner was able to provide copy of email for letters. Follow up with further directive with PIC by 4/20/17. (0pts)

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. Kale salads prepared and placed in front glass cooler for cooling. Containers tightly covered. Temperatures indicate salads not cooling. CDI- PIC had all removed placed in walk in freezer to shock.

6-501.111 Keep the premises free of insects, rodents, and other pests. One live ant observed on stored utensil. CDI- utensil removed. PIC advised of monthly professional pest management. Continue pest management until issue resolved. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on pizza bagging equipment stored from previous day, label residue on exterior of containers. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Damaged wall, ceiling tiles and coves; some debris. Progress observed as to repairs and cleaning from previous inspection. Continue to work on repairs/ cleaning. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee water bottles on dry storage shelving, shelving over facility foods at grill area, opened coffee cup stored prep table at prepared meals areas, and one opened container at center prep table area at initial walk through of inspection. CDI- All storage corrected

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One container of cooked tomato and oil dated for 12/16/16 in walk in cooler. Chef Brent advised that they do cook the tomatoes in the facility. CDI- Chef Brent voluntarily discarded. (0pts)

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Digital food thermometer being used by employee's to check final cooking temperatures for chicken five degree's off in calibration. CDI- Chef replaced thermometer immediately.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large bulk bags of dry seasonings with no labels on them. Label all as required by rule.

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. Ceiling tiles, HVAC covers, some fixtures in prep areas with debris on them. Cleaning is needed. 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. Some damaged wall, wall cove, and ceiling tiles damaged. Continue to work on repair/ replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Two bags of cooked chicken at 46F and one container of grilled peppers at 49F. PIC Dylan George advised that owner of the building is having the rook on the building repaired/ replaced in sections. PIC advised that the condenser units for both walk in freezers and walk in cooler have been removed to allow for the repair. Notes are posted on the doors of walk in units to limit opening of doors. Ambient air in the walk in cooler at 52F. CDI- Had PIC to have all potentially hazardous foods removed immediately and placed in walk in freezers and upright reach in coolers until repairs of roof are completed and ambient air in walk in cooler is at 45F or below. Food removed. Return visit this afternoon to ensure operation of walk in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Canned food items stored on the floor under speed rack in back preparation area and large container of almonds stored on the floor behind counter at meat/ deli area. Large pans of stacked on shelving over container of cooked mushrooms cooling in prep sink. Water observed dripping from containers down into prep sink. CDI- all storage corrected. Chef Brent removed and relocated drying containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than six large plastic containers stacked tightly while wet at utensil storage area. CDI- storage corrected to allow for air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service items at back prep area not protected; dried food debris observed in containers. Store containers to provide better protection from possible contamination.

4-501.11 Maintain equipment in good repair. Both walk in freezers and walk in cooler on, but condensers have been removed due to roof repair. Potentially hazardous foods removed from walk in cooler. PIC advised that repairs of roof should be completed in approximately 2 hours. Foods in freezer were checked and were still completely frozen. Walk in cooler and one walk in freezer operational prior to leaving facility today. Return visit this afternoon to check for operation of second walk in freezer.

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. Damaged counters, wall cove, tiles throughout. Continue to work on repair and replacement of all.

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. Focaccia breads being held on time. Completed written procedure posted at service counter. Procedure indicates the use of timers for documenting end time for focaccia. PIC provided paper clipped to one side of display shelf for breads. CDI- PIC Dylan George was advised that if they do not intend to use timers that procedure would need to updated to reflect most current procedure, and written time on paper must also include time that product is to be pulled should it not be sold. PIC advised that they will continue to use the paper and clipping method; end time was added.

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 . Grilled vegetables, cooked asparagus, and prepared kale salads were tightly covered and stacked during cooling process. Ice completely melted in ice bath being used to cool Viennese sauce. CDI- All methods corrected; items moved to walk in freezer and completely vented. Discussed ensuring personnel are following through in implementing approved cooling methods. See chart for locations; time, and temperatures.

to 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two squeeze bottles of oils and one container of salt in use at prep station in the back not labeled. Label as required. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. One cake item brought in from local vendor at front counter for customer grab and go. Packaged cake does not have full ingredient label as required. CDI- cakes relocated; PIC was advised to have cakes labeled as required by rule or discontinue offering as grab and go.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Opened and in use boxes of canned items stored behind canned foods rack being stored on the floor. Stacked boxes of breads stored on the floor in the walk in freezer. Discontinue storing items on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. More than three employee's actively preparing foods with no hair restraint, one employee with hanging beard with no beard guard. CDI- employee's put on hair restraints. Provide beard guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on shelving and door tracks of equipment. Dust and web build up at various locations in facility. Cleaning is needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Deli turkey and deli bologna being opened, cut, and then dated with the last date of cutting. CDI- PIC Dylan George advised that both only used/ would remain in facility for two or less days. Both 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. Gorgonzola focaccia and tomato rosemary focaccia being held for time for safety at front counter. Procedure was reviewed with PIC today, and would require further information for written procedure. PIC advised will email all remaining corrections to inspector. Follow up/ return visit to be completed by June 4,2016.

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 . Chicken lasagna and beef lasagna removed from ovens and placed in walk in cooler for cooling tightly covered during cooling process. Grilled chicken and cooked peppers and onions in tied and tightly closed containers in walk in cooler during the cooling process. All removed, opened, and placed in freezers for rapid cooling. See chart for temperatures and times.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Digital thermometer that PIC and kitchen manager advised being used more than 4 degrees off when checked using ice point method. CDI- thermometer was calibrated and additional calibrated thermometer provided.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. One stack of single service pans in back in storage area not protected. PIC advised that containers are no longer used. CDI- PIC was advised to protect during storage or remove containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverages and phones stored co-mingled with facility foods and utensils in prep and storage areas. CDI- storage corrected by PIC.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf . Employee observed removing noodles and spreading semolina flour on noodles as they are processed with one gloved hand and one bare hand. Noodles to be packaged with cooked and uncooked food items. CDI- PIC Zack Mason had employee to put on glove.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like substance draining down the interior back side of the barrel of the ice machine. CDI- PIC Dylan George having cleaned.

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 . Container of cannelini beans in walk in cooler tightly covered during cooling process. CDI- container vented. Other food items observed today cooling using approved method. See attached word document as facility is no longer completing ROP of any foods as of 2/20/2016.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers at back prep area and front counter area for meats and cheeses not protected during storage. PIC Zack advised foil pans not currently used. CDI- storage corrected

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employees donning gloves without first washing hands. CDI

6-301.14 Post a handwash sign at each handsink. No sign at front counter handsink. CDI- Supplied sign from County.

N3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed grilled veggies, portioned spreads, cannellini mix dated with todays date but prepped previous day. Goat cheese stuffing for ravioli with no date. Cheese belongs to 300 East. Voluntarily discarded cheese after speaking with 300 East.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee sweeping floor and performing other cleaning tasks then place hand on pasta being cut at pasta machine. CDI- direction to change gloves when switching from cleaning to handling food.

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 45F. -P : Found large volume of cooked chicken dated 9/9 at 52 F in walk-in. CDI discarded chicken.

& 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: Found feta cheese dated from August. CDI- discarded. Meatballs dated 9/2. CDI- discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf : ROP pizza has been referred to local authority by the state, per letter 9/2015. Submit plan to MCHD as quickly as possible to expedite approval. Also found unapproved ROP'd cured meat ends in freezer. Facility is not approved for this process.

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 : Grilled vegetables tightly covered 99 F at 1:15 PM. one hour later measured 88 F. Vented vegetables and broke down volume. Cooked chicken in dense volume covered from previous day measured 52F. CDI- discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. In-use wash solution at 3-comp sink 88 F. CDI- solution drained and re-made.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts- Two tongs, 1 ice cream scoop, two components of ground beef equipment, one component of mixer observed soiled. PIC states that equipment is no longer used. Recommend to wash, rinse, and sanitize and store in a location where equipment will remain clean. CDI- Items were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Kale stored in pasta reach in read 52F. CDI- Kale was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Kale prepared on 4/22/2015 was not date marked. CDI- Kale was 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 - A pan of ground beef dated for 4/14/15 should of been discarded on 4/17/15. CDI- Item was discarded. Turkey and bean salad containers are being dated for 7 days but read a temperature of 43F. CDI- All items were dated for 4 days. Ensure that food items reading 42-45F are dated for only 4 days and items 41F or below for 7 with day of preparation counting as day 1.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Repeat - Establishment is not maintaining a proper probe thermometer calibration log. Temperature of delivered cheeses are not being documented on invoices. Cheeses are being date marked for 30+ days. All cheeses dated from 1/18/15-3/18/15 were voluntarily discarded. PIC is aware that HACCP plan states 30 days of dating. 3-502.11 Obtain a Variance for specialized processes.-Pf - Establishment is currently using ROP for all pizzas on display. Currently all forms have been submit to the state and are awaiting a decision. A verification is required within 10 day. Recommend to contact the state for more information.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving is beginning to oxidize. Consider replacing in future.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on shelving throughout establishment.

6-502.12 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..- 0 pts - Cleaning needed behind equipment. Clean to remove food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the display case a pan of cooked/roasted vegs at temperatures above 45F. CDI- Pan of vegs moved to walk in freezer for rapid cooling.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf EHS did not observed the updated ROP cheese HACCP plan. Please submit this ROP cheese HACCP plan to Jessica Perry, Sr EHS within 10 days. Verification required within 10 days. During return visit, if approval for ROP cheeses in-house is not received, the process must be discontinued. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf EHS did not observed any recorded temperatures logs as stated per facility's HACCP plan. VR 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 TCS foods prepared earlier wrapped in plastic while cooling. CDI - Items vented by PIC during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food items stored on floor under canned goods storage rack.

3-401.11 Raw Animal Foods-Cooking - P,PF. Cook foods to required cook temperature. Observed employee cook chicken to final temperature of 154F-160F throughout one piece of boneless chicken. CDI - educated employee through translator, returned chicken to grill, cooked to 170F. Discussed with PIC so that this issue is monitored in the future.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date mark all TCS foods which are readu-to-eat once opened or prepared and held more than 24 hours. Observed no date marking on 3 opened chubs of ham, 2 opened chubs of turkey, 1 opened package of fully cooked pork jowls, goat cheese, 1 pan of chicken lasagna, 1 pan of red sauce lasagna, feta cheese, mozzarella cheese, bean salad. CDI - all either voluntarily discarded or dated if date was known.

8-201.13 When a HACCP Plan is Required - C. Submit a properly prepared HACCP plan to the regulatory authority. Observed ROP cheeses and ROP ready-to-bake pizzas without proper approval. VR - verification required. Discontinue processing with ROP until approval is obtained. Will return Friday 8-1 to ensure compliance.

3-501.15 Cooling Methods - PF. Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed employee cooking large quantity of boneless chicken in many small batches. As chicken was cooked, it was being piled into a large stainless steel bowl next to the grill. Chicken in bowl was stacked very deeply and measured between 94F and 150F. PIC stated she had been cooking for 20-30 minutes. She was about halfway through cooking entire quantity of chicken. CDI - had employee remove cooked chicken to single layers on trays and move into walk in cooler to rapidly chill. Monitor this process in the future to ensure food is put into active cooling more quickly.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food in a clean dry location. Keep at least 6 inches off the floor. Observed bucket of olives, pail of veggie base, and pesto stored on the floor.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, sharp internal angles and shall be finished to have smooth welds and joints. Observed two compartment sink near front of store was being used for ice bath - cooling pomodoro sauce today. Sink has sharp internal angles with crevice where sides are joined to front and back. VR - will return 8-1 to ensure issue is being addressed with supplier.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Maintain physical facilities in good repair. Observed floors in poor repair in a few areas of the kitchen. PIC stated that repairs are in progress.

3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed sauces cooling at a rate of 10 F per hour. Observed sauce failing to meet cooling time. CDI- reheated to above 165 F. FACILTIY TO BEGIN NEW COOLING PROGRAM VR

8-201.13 When a HACCP Plan is RequiredRules require HAACP plan for ROP of raw foods. Observed facility ROP ing without an approved HACCP plan. VR

3-501.15 Cooling MethodsRules require TCS foods be properly cooled using effective approved methods. Observed facility cooling multiple TCS foods at room temperature well into the 60 F range.VR FACILTIY TO BEGIN NEW COOLING PROGRAM VR

3-601.11 Standards of IdentityRules require packaged foods meet FDA labeling standards. Observed toast and cookies with no labeling. VR