MCNINCH HOUSE RESTAURANT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee handle cooked/ready to eat lamb with bare hands. CDI: Items were placed back into oven and reheated above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed scallops, filet, duck sitting out on the counter above 41F. CDI: Items were moved to refrigeration to cool. All other cold holding was correct. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed lamb and filet being offered undercooked on menu. Menu did not have a disclosure. CDI: PIC corrected menus during inspection.

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 raw beef scraps and filets in ROP inside reach in freezer. Facility was unable to provide logs for items in ROP. Facility was unable to provide approval letter. CDI: Items were voluntarily discarded. 3-502.11 Obtain a variance for specialized processes.-Pf. Observed raw fish in ROP inside reach in freezer. Facility does not have approval for ROP of fish. CDI: Items were voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS will follow up.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed raw fish in ROP inside reach in freezer. Facility does not have approval for ROP of fish. CDI: Items were voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/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 chicken salad cooling at a rate of 0.06F/min inside prep unit. CDI: Item was moved to reach in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed the following TCS foods prepared and/or first used on 1/31 and 2/3: Opened container of milk and two containers of cut leafy greens. CDI - Allowed the PIC to add date labels. -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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. - Observed unlabeled spray bottle containing degreaser. CDI - PIC corrected by adding label. - Observed fuel cartridge cans stored alongside and above dry goods at shelving unit. No physical evidence of contamination noted. CDI - PIC removed cans. - Observed container of tums berries stored with bottles of vinegar at dry storage shelving. CDI - PIC removed employee medication. -1-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled in use squeeze bottles on shelving above sandwich prep unit. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing foods without hair restraint. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cellular devices stored on two prep tables. CDI - Cell phones removed. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with and above resale items in the reach-in unit. CDI - Personal foods removed to employee refrigerator. -0.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire upright reach-in unit unable to maintain TCS foods < 41 F. Unit’s ambient temperature read at 48 F. Per discussion with PIC, several products were placed inside this evening for cooling and others were cold holding since previous day. Also observed several recently prepared items cold holding > 41 F in the prep top. Discussed with PIC on implementing daily checklist to ensure equipment is cold holding < 41 F. CDI - PIC instructed employees to voluntarily discard foods held > 4 hours; recently prepared items transferred into adjacent reach-in freezer to rapidly cool down < 41 F. PIC contacted National Food Equipment Services for emergency repairs. -3- Verification visit is required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed feta cheese and muse held past 7 day requirement (date labeled 5/28). Discussed first in first out procedures with PIC. CDI - PIC discarded product for compliance. -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 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 recently prepared vinaigrette cooling in the prep top. See temperature chart. CDI - PIC vented container and transferred product into the reach-in freezer for proper cooling. Product cooled down 4 degrees F after 15 minutes. -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.

2-401.11 (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 open personal beverages stored on prep tables alongside foods and foodservice equipment. CDI - PIC discarded beverages. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food handler temp ready to eat roasted green onions with bare hand. CDI - Product reheated > 165 F. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact: https://youtu.be/BH6CLGrH10M.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand sink during inspection. CDI - PIC replenished hand sink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw egg yolks soaked in soy sauce stored above ready to eat foods in the reach in unit. CDI - Storage order was corrected to prevent cross contamination. -0- For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed mozzarella cheese, cheddar cheese, and coconut milk cold holding above 41 F since the previous day inside of the reach-in unit. CDI - Foods voluntarily discarded by PIC. -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.

3-502.11 Obtain a variance for specialized processes. - Pf. Observed reduced oxygen packaged (at the facility) cheddar cheese. Facility does have an approved HACCP plan but it does not include this item. CDI - PIC voluntarily discarded the cheese. A HACCP plan would need to be submitted and reviewed to ensure all safety parameters. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed fish (scallops) that was ROP’d in the establishment and stored inside of the 1 door reach-in unit. EHS explained that they can utilize 10k OTR Fresh fish bags instead, this is not considered ROPing and is acceptable. CDI - PIC voluntarily discarded the ROP’d scallops. -1- For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing foods without hair restraint. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with resale items in the reach-in unit. CDI - Personal foods removed to employee refrigerator. -0-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC and employee present possess limited knowledge on employee health policy; PIC unable to locate Employee Health Policy. CDI - EHS discussed with PIC about all 6 FBIs, 5 symptoms, restriction and exclusion policy and provided copies of Employee Health Agreement to facility. -0-

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. Observed mashed potatoes and salsa held on TPHC. Facility currently does not have procedures for TCS foods. CDI - EHS provided TPHC SOP form to facility. Document shall be maintained in facility and accessible upon request. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf. Observed chef’s amuse busche (ceviche) prepared for tonight’s services not included in menu. CDI - PIC edited menu to include item. 3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. - Pf. Observed chef’s amuse busche (ceviche) is offered undercooked to customers. Ceviche is missing the reminder/asterisk. CDI - PIC edited the menu and included the reminder for chef’s amuse busche. -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 recently prepared lamb and lettuce cooling covered in the reach in coolers. CDI - PIC left products vented for proper cooling. -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.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed goat cheese with mold, PIC stated this was order last week on 6/13. Date from the manufacturer on the packaging was 4/30/20, so this product was already expired when received. Ensure you notify the supplier to receive a credit. CDI - PIC removed and set aside to notify supplier.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw duck stored over beef in the upright reach in cooler. CDI - PIC rearranged the storage order and placed the raw duck on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 blueberry soup dated marked for 1/23, exceeding the 7 days, but there was another sticker on the shelf the product was on stating all were removed from the freezer on 1/27. To ensure no confusion with datemarking, once removed from the freezer place pull date and count the days not exceeding 7 for the shelf life of the product. CDI - PIC voluntarily discarded all the 1/23 blueberry soups. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed duck is offered undercooked to customers. Duck is missing the reminder/asterisk. CDI - PIC edited the menu and included the reminder for the duck.

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 deep containers of habanada soup and lobster bisque soup in deep container and covered with parchment paper in the reach in cooler. CDI - PIC removed and placed containers into an ice bath. Since the lobster bisque was so thick the PIC decrease the amount and placed in another container to rapidly cool to 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer wipes in sanitizer at 0ppm. Facility uses tablets. Noticed that the facility places the towel in with the water and quat tablet. CDI - stirred the water and noticed that the tablet was sticking to the towel. Allow the tablet to dissolve prior to placing the towel in the sanitizer to be effective.

3-502.11 Obtain a variance for specialized processes.-Pf Observed reduced oxygen packaged (at the facility) cut watermelon with balsamic vinegar. Facility does have an approved HACCP plan but it does not include cut water melon. CDI - PIC voluntarily discarded the watermelon. A HACCP plan would need to submit and reviewed to ensure all safety parameters. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential refrigeration/freezer units in the basement were being used to store facility food in the top freezer section. Provide a commercial grade unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shelled eggs stored over milk in the reach in cooler. CDI: storage order was corrected.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish in vacuum packing in the upright reach in cooler (at cookline) not taken out of the reduced oxygen packaging environment. Discussion with the PIC on proper thawing.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed lobster tails date for 10/21 and lobster filling dated 10/21 - expired. CDI - PIC voluntarily discarded. These foods are pre-made and then frozen. Discussion with the PIC on date marking, once the product is removed from the freezer, another date shall be placed on the product to properly count the 7 days. 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed rice and mashed potatoes not dated inside reach-in cooler across from grill. CDI: product was discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen salmon in vacuum packing in the upright reach in cooler (at cookline) not taken out of the reduced oxygen packaging environment. Discussion with the PIC on proper thawing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken in zip lock bags stored above ready to eat foods inside reach-in freezer. CDI: storage order was corrected.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside the flip top cooler a container lobster mix dated 7/19/22 that expired past 7 days. CDI: by discarding. 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed rice and mashed potatoes not dated inside reach-in cooler across from grill. CDI: product was discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector inside ice machine downstairs.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside the reach-in cooler a container of potatoes dated 3/22/22 that expired past 7 days. CDI: by discarding. Observed much improvement on date marking on this inspection. Points have been scaled back.

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 lobster bisque soup cooling inside 2-door reach-in while covered. CDI: soup uncovered and transferred to reach-in freezer to rapid cool.

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 a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and spoiled cloths on prep surface while not in use.

2-201.11(A - C) & (E) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

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

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside the reach-bin cooler mushroom risotto without pull thaw dates and two containers of potato cakes dated 12/21 that expired past 7 days. CDI: products were discarded. Observed inside the 2 door reach-in cooler slaw and remoulade dated 12/21 that expired past 7 days. CDI: by discarding.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle at 0ppm. Observed no other sanitizer available at the time. CDI: quat sanitizer from tablets was made up at proper concentration - 300ppm during inspection.

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 inside reach-in cooler herb butter, scallop butter, and risotto with expired dates past 7 days. CDI: items were discarded. Observed inside 2-door reach-in cooler remoloude sauce, she crab soup, and white beans with expired dates. Owner stated that these items were removed from the freezer yesterday. CDI: items were dated properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed some parts of the reminder statement on the consumer advisory was cut off. CDI: owner took a picture of menu and in process of adding the rest of the statement.

REPEAT VIOLATION: 7-102.11 Common Name-Working Containers - PF. Observed a spray bottle of degreaser and soap not labeled properly. CDI: properly labeled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside all reach-in coolers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple cloths stored on prep surfaces while not in use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer. Need quat test strips. VR by 10/2/21

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of unnecessary items including paint bottles, cans, etc at back area of establishment. Facility is in the process of painting and will remove all items once it is done.

2-301.14 When to Wash - P Employees are to wash hands in between the changing of tasks. Observed an employee leaving the work area to gather pans and product , followed by coming directly back to working with foods. (CDI) Employees hands were observed being washed during inspection.

7-102.11 Common Name-Working Containers - PF Ensure that chemical bottles are being labeled with common name of contents. Observed 3 chemical bottles with Steramine sanitizer on air drying shelving not labeled during the inspection. (CDI) PIC labeled during the inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Ensure that handles aren't being stored outside of food. Observed a handle inside of a sugar container in dry storage with the handle making direct contact with the food.

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 sweet potatoes in sous vide process not a part of approved foods for sous vide. CDI - Facility will discontinue until sweet potatoes added to approved foods. Per PIC revision will be submitted for approval.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed remoulade and other TCS foods declared on TPHC without time stamp or written procedure. CDI - PIC declared these items will be held under refrigeration. -1-

3-501.13 Use approved thawing methods. Observed beef thawing under cold running water at 74F. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy available today. CDI - PIC given visual learner Employee Health Policy. Staff trained during inspection. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at bar handsink. CDI - PIC sent handwashing sign today via email. -0-

2-301.14 Wash hands after activities that contaminate them. -P: Upon entry observed employee handling cell phone. Employee put down phone and immediately donned gloves without a handwash. CDI- by instruction and employee washed hands before donning gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at wine counter used as dump sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some TCS food holding above 41F. Refer to temperature chart. CDI- Foods moved to salad cooler for quick cool.

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: Gorbonzo beans dated 7/23. CDI- discarded voluntarily.

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: Found ROP'd watermelon dated 7/27. Facility is not approved for ROP of watermelon. Labeling on watermelon was not consistent with requirements for vaccuum packaged TCS foods. If facility wishes to ROP melon and hold for an extended amount of time it must submit a request to add melon to approved foods for ROP, a flow chart for the melon, and a hazard analysis.

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 broccolini puree cooling on prep surface, room temperature, below 135 F. CDI- ice bath prepared, broccolini dropped to 110 F in thirty minutes.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups on floor of basement.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: No records of parasite destruction for steelhead trout on menu with Consumer Advisory. Facility will not serve trout under cooked until letter received from Buckhead. Verification within 10 days.

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

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 employees recontaminate hands after washing, at faucets. CDI- EHS corrected PIC, who directed employees to re-wash hands.

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 rissotto after 3 hours of cooling at 73 F. CDI- rissotto voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found crabmeat dated 6/14. 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 : Found rissotto tightly packed with lids firmly attached during cooling. Rissotto within cooling parameters wasspread out on thin sheet and placed in freezer. Found crabmeat in tightly covered container cooling at 55F after one hour. Crabmeat spread out to cool in refrigerator.

3-201.11 Use food from approved sources only.-P: Observed no documentation of spore source for mushrooms from Urban Gourmet Farms. CDI- farm sent documentation while on site.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed oyster tags from product served New Years Eve without date of last sold on tag. CDI- these are the only time of the year oysters are served . Allowed to date tags.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed food in contact w/linens. Beech mushrooms and trumpet mushrooms. Linen replaced with paper towels.

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 spinach without date when opened. Found pumpkin soup dated 2/21 in refrigerator. CDI-both voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Found wagyu beef tartare, cured egg yolk, and salmon with no Consumer Advisory on menu. CDI- menu changed while on site to denote CA for these items.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found scissors for cutting microgreens laying in growing microgreens.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Observed no 3-compartment sink for warewashing for dish machine backup. Verification for applying for variance within 10 days. EHS left Variance application with PIC Matthew Shepard.

Observed raw eggs stored over cream cheese. CDI - reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

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

Observed cooling charts indicating that products are par-cooked in sous vide immersion bath then cooled, and held. 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 Facility is not approved to par-cook in sous vide. Facility is not approved to cool in ROP bags. Reviewed HACCP plan with PIC. **Verification required.

Observed floor damaged in front of garde manger area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bag of spring mix without a date label on the product. Product was opened on 2.25.17. CDI - educated about date marking criteria; placed a date label on the product.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facility is using quat sanitizer and does not have quat test strips. CDI - facility has chlorine test strips; EHS advised to stop all use of quat sanitizer solution and create chlorine solution until facility has quat test strips. VR

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for Salmon cooked to order. CDI-PIC was able to contact supplier for letter indicating Salmon is a pellet fed product for EHS review.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no food safety manager certified staff onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage atop food prep table. CDI- instruction provided

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed beef demi cooling at 6 hours at 67 F. CDI- discarded

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS foods past 8 days from date mark. CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling in plastic, closed containers. CDI- discarded or opened

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC stated Salmon is farm raised. Must provide verification letter from supplier. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb holding on stove at 114F. CDI Lamb was placed in oven reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sweet potatoes, green beans, greens and potato salad on prep table above 45F. Only remove items from temperature control involved in active preparation or cooking process. CDI items were placed in cooler to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce, spinach, slaw and cooked asparagus not date marked. CDI items labeled. 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 items held at 44F date marked for greater than 4 days; potatoes, mashed potatoes, beef glaze. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes cooling tightly covered in reach-in cooler. CDI mashed potatoes were uncovered.

3-304.13 Linens and Napkins, Use Limitations - C. Observed lettuce stored in direct contact with linen. PIC stated lettuce was for owner. Label personal items.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large number of single service containers used during multi-use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker. 4-501.11 Maintain equipment in good repair. Observed several rusted and peeling shelves.

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 painted chipped/peeling around kitchen windows. 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. Observed dust collecting around kitchen windows and walls near grill.

2-301.12 Cleaning Procedure - P Use proper procedures to wash hands. Observed operator turn off faucet with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored above soup in 2 door reach-in refrigerator. CDI, operator relocated soup.

3-501.15 Cooling Methods - PF Use proper methods to cool food. Observed phf foods cooling in 2 covered containers inside reach-in refrigerators. CDI, operator removed covers and transfered to shallow pans to rapidly cool.,

3-304.14 Wiping Cloths, Use Limitation - C Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on prep table in kitchen.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks, crevaces and be smooth and easily cleanable. Observed several plastic containers no longer smooth and easily cleanable and several baking sheets that with cracks. CDI, operator removed items from use. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet NSF / ANSI standards. Observed ice cream / yogurt maker stored on shelf that was intended for Household Use Only. Observed 2 white reach-in freezers storing potentially hazardous food that was for Household Use Only in the basement.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed soil and debris accumulating on top of dish machine.

6-202.14 Toilet Rooms, Enclosed - C Provide self-closing doors for toilet rooms. Observed men's and women's restroom doors not self-closing.

6-202.11 Light Bulbs, Protective Shielding - C Provide light shield or shatterproof or shatter-resistant bulbs for lights in kitchen and in basement over reach-in freezer. Observed no protection over light bulbs in these areas. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Food shall be stored in wrappings, packages or covered containers. Observed ice used for drinks stored in prep sink. CDI, operator covered ice during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of orzo pasta, 1 container of brussel sprouts, 1 container of sweeet poatoes, 1 container of carrots, and 1 container of mashed potatoes prepared on Tuesday not date marked. Observed 1 container of raggo prepared on Friday not date marked and 1 container Pelinta prepared on Saturday not date marked. Observed 1 container of cooked bbq not date marked and 1 container of crab soup with a date of preparation of 6/17. CDI, operator voluntarily discarded all foods.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide a DISCLOSURE statement for animal foods offered undercooked on menu. Observed operator now had part of the Consumer Advisory but is missing the DISCLOSURE statement on menu. CDI by instruction, handout given. Improvement made since previous inspection.

3-501.13 Thawing - CGeneral Comment; Use proper methods to thaw food. Observed operator thawing ribs under water at 82 degrees F. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed wet cloth used to stabilize cutting board in kitchen. CDI by instruction.

. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area and 6 inches off of the ground. Observed several containers of clean lids and clean scoops stored in containers collecting food debris and other soil in kitchen.4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean containers that were covered and still wet in bags under dish machine.4-903.12 Prohibitions - C - Clean linen shall not be stored in toilet rooms. Observed clean uniform stored in men's restroom.

4-205.10 Food Equipment, Certification and Classification - CFood equipment shall meet ANSI / NSF standards. Observed 2 Crofton warmers in kitchen that were for "household use only". Observed white domestic refrigerators and freezers storing potentially hazardous food in the basement.

6-501.19 Closing Toilet Room Doors - CGeneral Comment: Toilet doors shall remain closed when not in use. Observed restroom doors left open in food establishment.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shatterproof , shatter-resistant or shielded in areas above clean equipment. Observed lightbulbs above refrigeration unit downstairs unshielded. Observed light bulb in storage room near dish machine unshielded.

6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall have a handwash sign. Observed handwash sink in front of house near wine storage without a handwash sign. CDI, provide handwash sign by next inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Store raw animal foods below ready-to-eat foods. Observed container of raw shell eggs stored above fresh herbs in reach-in refrigerator. CDI, operator relocated foods for proper storage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed cooked mushrooms not date marked in 2 door reach-in refrigerator. Observed 4, 5 lb. containers of potatoe soup not date marked in reach-in refrigerator. CDI ,operator discarded potatoe soup.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFProvide a consumer advisory for raw or undercooked animal foods that are offered for consumption. Observed steaks on menu that operator stated was cooked-to-order. CDI by instruction, handout provided. Repeat.

7-201.11 Separation-Storage - PToxic substances shall be stored so that contamination of equipment is prevented. Observed heavy duty grill degreaser and other toxic substances stored on prep sink in kitchen.7.202.11 Restriction-Presence and Use - PF Only toxic substances used for a food establishment shall be stored in establishment. Observed WD-40 stored in kitchen. CDI, operator removed from storage area.7-102.11 Common Name-Working Containers - PFToxic subtances and sanitizer shall be labeled by common name. Observed 1 spray bottle of chlorine sanitizer not labeled properly. CDI by instruction.7-204.11 Sanitizers, Criteria-Chemicals - P Provide sanitizer at proper concentration. Observed a spray bottle of chlorine sanitizer above 100 ppm. CDI

3-502.12 Reduced Oxygen Packaging, Criteria - P,PFGeneral Comment: Obtain approval through state and provide varience and HACCP plan if reduced oxygen packaging is done. Observed vacuum packaged fish in freezer downstairs that operator stated was prepared from another chef. CDI by instruction, operator stated there is no longer vacuum packaging done on site.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment and linen in a clean, dry area. Observed boxes of clean wine glasses stored on ground in dry storage room. Observed clean linen stored under prep table and collecting food debris.

4-205.10 Food Equipment, Certification and Classification - CFood equipment shall be certified or classified to meet NSF/ANSI standards. Observed a domestic ice maker machine and a household refrigeration unit storing potentially hazardous food downstairs. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be cleaned enough to prevent accumulation of soil. Observewd shelving collecting debris and bottoms of reach-in refrigerators collecting food debris in basement.

6-305.11 Designation-Dressing Areas and Lockers - CGeneral Comment: Designated areas or lockers shall be provided for employee possessions. Observed hand lotion used for employees stored on handwash sink. Observed employee possessions commingled with equipment used for restaurant on storage racks.