DESARNOS

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing foods without proper hair restraint. CDI - Food employee donned appropriate hair covering. REPEAT. (1)

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. EHS observed scoop in panko crust with handle in direct contact of panko. EHS observed single service bowl in container of bacon, used to scoop bacon out of container. EHS advised that the outside of these bowls shall not be in direct contact of the food item. CDI - PIC removed utensils from container. (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. EHS observed food debris in gaskets of make unit and reach in cooler. EHS observed black residue on the interior reach in of make unit near fans. EHS advised to increase cleaning frequency to avoid accumulation. (0.5)

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. EHS observed dust accumulating near AC vents in kitchen. EHS advised to increase cleaning frequency to avoid accumulation. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef stored over RTE foods in reach in compartment of make unit. CDI - PIC removed raw beef to proper storage location, no contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed multiple items cooling in display cases in front of facility (see temp chart). These items were prepared an hour prior to inspection and placed into units while cooling. PIC stated that the items are needed for service so they are placed into display cases when needed and will continue to cool in display cases. EHS observed inadequate cooling rates in all items. CDI - PIC removed items and placed into units while blast chiller/freezer to ensure cooling compliance is met. EHS advised to cool all items to 41F or below prior to placing into units while display units for sale. EHS provided education. (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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee working with food without proper hair restraint. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. EHS observed reach in freezer in front of facility in disrepair. PIC has placed out of order sign on unit and has contacted repair technician for repairs. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing chicken cutlets without proper hair restraint. (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. EHS observed build up of black residue on two door reach in (kitchen) and food debris accumulating in sliding door gasket of display cooler. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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 AC vent over reach in unit in kitchen and by three compartment sink accumulating dust and debris. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in customer self service area held above 41F. EHS observed ambient temperature of unit at 48F. PIC voluntarily discarded all food held above 41F and put in a work order for repairs. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lasagna sauce and marinara sauce cooling with tight fitting lids in reach in unit. PIC stated cooling is supposed to occur in blast chiller before placing in reach in units. CDI - Items were still cooling within correct parameters; PIC removed lids and placed in blast chiller to quickly cool. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Facility has packaged food in front area of establishment with labels that include all required information besides net quantity. PIC stated they can adjust the program that prints labels to adjust for net weights moving forward. (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 large amount of build up on shelving inside 2-door reach in cooler. REPEAT. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood flooring in back area with noticeable gap in between wood panels creating an area that is not easily cleanable and collecting debris. PIC stated they will add trimming to cover area. 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 wall at mop sink missing trimming to cover where the wall connects and some trimming coming off the wall. Replace/repair. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in quat sanitizer solution at 50ppm. Label on the quat bottle states that it is effective at 150-400ppm. -CDI- PIC replaced the quat sanitizer with new solution at 200ppm. (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 large build up in the hood system filters and a minor build up on the blast chiller gasket. Increase cleaning frequency. Due to severity, points not deducted.

5-205.15 Maintain a plumbing system in good repair. Observed handsink by the ovens not repaired from last inspection. PIC stated that they had put in a request to have it serviced. Points not escalated. REPEAT*** (1 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front hand sink without soap upon arrival. -CDI- Food employee immediately replaced the soap at the necessary hand sink. (0 pts)

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled single-use containers being stored with clean dishes. PIC stated that cannolis were previously stored in those containers and were going to be used for catering purposes. -CDI- PIC discarded the soiled single-use containers. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink faucet next to the oven leaking during inspection. Have the faucet serviced for repair. (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw salmon being stored on a shelf in grab and go cooler above marinara sauce. CDI: PIC re-arranged items to proper storage order.

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 a container of powdered sugar with no label. CDI: PIC labeled container of powdered sugar.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. Use head coverings to restrain hair from contacting exposed food, equipment and utensils. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed s small container of feta chz in flip top cooler with an expiratin date of 5/21. CDI, food voluntarily discarded. Points weren't escalated due to severity Repeat -1.5 Points 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint. Repeat -.5 Points

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed sausage with discard date of 2/5, blanched pepper with discard date of 2/8, house made garlic butter held over 7 days and house made sauce containing garlic and oil held over 7 days. CDI, foods 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed current written and signed employee health policy agreement did not include non typhoid salmonella as a reportable illness. CDI, updated employee health policy agreement emailed to PIC. For more information on employee health policy, 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 pasta salad cooling at 66 degrees F in tightly covered container in tall reach in refrigerator at 1:41 pm. At 2:21 salad was at 65 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, Salads vented and relocated to blast chiller to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . '

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door Valerno refrigerator not maintaining TCS foods at 41 degrees F and below. TCS foods were between 46-49 degrees F. All TCS foods in unit voluntarily discarded. Visit needed to ensure long term compliance and repair of standing 2 door reach in refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta salad cooling at 66 degrees F in tightly covered container in tall reach in refrigerator at 1:41 pm. At 2:21 salad was at 65 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, Salads vented and relocated to blast chiller to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service boxes and wraps on ground in kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink behind front counter with no soap in dispenser. CDI: Employee placed hand pump soap at hand sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 4 containers of Penne alla vodka prepared yesterday with no date mark. CDI: PIC date marked items.

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 2 dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC stated they have a designated place for dented cans in back of store and placed dented cans there.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a rubber spatula being stored as clean with several cracks and chips. CDI: PIC voluntarily discarded item.

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 a Mediterranean salad holding at 43F and a container of antipasta holding at a temp of 45F in a grab and go RIC. CDI: PIC voluntarily discarded items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed container lids being stored in bin on floor in back hallway. Place lids on shelf.

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 on drink stored on prep top where active prep is occurring. CDI - Drink removed. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair coverings being used by food employees. - REPEAT - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed jammed paper towel dispenser at hand sink. CDI, dispenser repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw protein stored over frozen RTE foods at reach in freezer. CDI, items reorganized.

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 Acini de Pepe cold holding above 41F at display. PIC states food was prepared at noon. CDI, item moved to reach in to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer at facility. Verification required.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no har covers on employees. Need head covers.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at 1 hand washing sink. Supplier switched soap cartridges and they do not fit dispenser currently on wall at establishment. CDI - PIC got soap at CVS and placed at hand sink. 0 pts.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Establishment is vacuum sealing raw sausage. Approved HACCP plan required prior to doing reduced oxygen packaging. CDI - Packages opened during inspection as they were being held frozen. Discontinue vacuum sealing until HACCP plan is submitted and approved. Establishment e-mailed HACCP plan information.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees preparing food without hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Portion of prosciutto in sandwich cooler had visible green mold on it. Discard unsafe food. CDI - Prosciutto 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Pan of orzo cooling at 51F in front display cooler. Manager stated it was prepared at 11AM. Cool TCS foods in equipment designed for rapid cooling, such as the blast chiller or a freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 1 wiping cloth bucket stored on the floor. Store sanitizer buckets off the floor. 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. Shelves in upright cooler have black buildup on them and need additional cleaning. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy forms that are signed by employees does not include non-typhoidal salmonella. CDI - Establishment e-mailed new employee health policy form. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed a sample policy. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Can of Red Bull sitting on top of blast chiller where mixer is stored. Do not store employee beverages where the beverage could spill onto food, clean utensils, or clean food-contact equipment. CDI - Beverage moved to appropriate location. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Containers of raw chicken stored on shelves above Italian sauce and eggplant parmesan in upright cooler. Prepared raw meatballs stored on shelf above box of vegetables in upright freezer. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.

2-402.11 Effectiveness - Hair Restraints - C - Repeat - Employee preparing food in kitchen not wearing hair restraint. Food employees must wear hair restraints, such as a hat or hair net when preparing food.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing - C - Box of to-go containers stored on floor in back storage area. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gaskets present on upright freezer and upright cooler doors in kitchen. Equipment shall be maintained in good repair. Replace torn gaskets.

3-501.15 Cooling Methods - PF - Repeat - Rice measured 74F in display cooler and had been cooling since 10:50AM. Chicken enchiladas were cooling in upright cooler in retail area and measured 52F. Enchiladas had been cooling since 10AM. TCS foods shall be cooled using equipment that is designed for rapid cooling, such as the blast chiller or freezer. Do not use the retail coolers, display coolers, or sandwich coolers to cool TCS foods. CDI - Items moved to blast chiller.

2-402.11 Effectiveness-Hair Restraints - C - Repeat - No employees wearing hair restraints while preparing food. Employees must wear a hair restraint when preparing or portioning food. Effective hair restraints include hats and hair nets.

3-302.15 Washing Fruits and Vegetables - C - Stickers were still on eggplants after they were washed. Fruits and vegetables must be thoroughly washed if they are not received in a ready-to-eat and washed form. Remove stickers when fruits and vegetables are washed. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on upright cooler in back kitchen area and in back upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Hose "gun" attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Remove the attachment after each use or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small plate stored in front hand sink. CDI - Plate removed. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed small container of raw shrimp stored above vegetables in reach in cooler. CDI - Shrimp moved to bottom shelf, away from potential contamination. - 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 Rustica and Marsala sauces prepped on 4/30 held past 7 day date allotment. CDI - PIC voluntarily discarded items. - 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 Observed prepared salads cooling tightly covered in reach in cooler. Observed fried chicken cooling in display case. CDI - Lids opened to allow for proper air flow. Chicken moved to reach in freezer to rapidly cool. - REPEAT - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored in floor next to blast chiller. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. - 0.5 -

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 Observed tomatoes sliced, covered, and placed into prep top to cool. Observed feta cooling tightly covered in prep top. CDI - PIC uncovered items and moved to RIC to rapidly cool. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep top. CDI - PIC moved phones. - 0.5 -

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Employee rewashed hands. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in handsink. CDI - Container removed. Only use handsink for handwashing. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stuffed peppers, cut tomatoes, prepared salads, among various other TCS foods holding in front display case between 54F-64F. Food items prepared within the last four hours were taken to cooler to rapidly cool. All other items voluntarily discarded by PIC. Display case was set to defrost during inspection. A VR will occur no later than 12/21/2020 to ensure cooler has been repaired. - REPEAT - - 3 - ** No signature due to COVID 19 pandemic

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. - REPEAT - -0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored on prep table. CDI - Drinks removed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut tomatoes, prosciutto, and minestrone soup maintaining temperatures above 41F. CDI - Items taken to blast chiller and freezer for cooling. Repeat but much improvement since last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, feta cheese, prosciutto, lettuce, orzo, green beans, and salads maintaining temperatures above 41F. Ambient air temperature of prep unit is 39F. CDI - All items taken to blast chiller for cooling.

3-501.13 Use approved thawing methods. Observed ground beef thawing in prep sink under running water, but not submerged in water.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers inside 2 of the grab-n-go fridges.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employee was not sure of all reportable symptoms and illnesses. Company SOP does not include jaundice, sore throat with fever as reportable symptoms. SOP does not include exposure requirements. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF CDI- emailed PIC training document with reportable symptoms and exposure information.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Egg whites stored over RTE food in refrigerator. CDI- whites moved to lower shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found feta cheese in reach in portion of prep cooler not date marked. Found feta cheese in top portion dated from mid August. PIC stated feta had been opened on 9/2 and container top had old label on it. Allowed to date feta with 9/2. Feta cheese is a 7-day cheese. CDI.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact portions of slicer mount with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one of the grab n go coolers not holding TCS foods at 41F or below. Items were 42F - 43F. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. Today is facilities first inspection in 2019. CDI- Discussed issue with PIC. Repair person will be called to service unit. Visit will be made to facility to follow up on cold holding.

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 marinara cooling in a dense portion with a tightly fitting lid. Marinara was 55F. CDI- Marinara moved to blast chiller. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed grab n go unit not holding TCS foods at 41F or below. Repair needed or temperature adjusted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep table at beginning of inspection. CDI: Drinks relocated to shelf below table where food would not be contaminated.

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 out of date arancini balls in reach in unit. CDI: Product discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed hot pickled cucumbers home canned in facility for sale to customers. CDI: EHS informed PIC that State government approval is required for any canning process and had process discontinued. PIC stated that pickles will be offered for sale in plastic containers instead.

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 beef stew and craberry pork loin cooling in tightly covered portion containers in reach in units. CDI: Products placed into blast chiller to rapidly cool. Beef stew fell from 73F to 68F during inspection. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open with no fly protection measures. CDI: Door closed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service take out boxes stored with food contact surfaces facing up. CDI: All single service boxes were inverted. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in unisex restroom.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10-15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed packages of butter stored in contact with raw shell eggs. Observed unwashed produce located above ready to eat foods on storage rack and refrigeration units. CDI, foods relocated for proper storage. Store foods in wrappings, packages or covered containers. Observed breads with ends exposed on table and not protected by contamination. CDI, breads removed from table.

7-201.11 Store toxic materials to avoid contamination. -P - Observed some toxic substances in spray bottle stored next to clean equipment and propane over clean single-service articles. CDI, items relocated for proper storage.

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 marinara sauce cooling in deep container on prep table. CDI, operator transferred sauce to shallow container and relocated to reach in freezer to rapidly cool.

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 food allergens missing from several packaged foods in facility and some items for consumer self service missing all labeling. VR to ensure all foods are labeled as required. 3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed dry storage bins of flour missing labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket below required concentration and stored on ground in kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service containers stored in box on ground.