BEEF & BOTTLE

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed high temperature dish machine achieving final rinse of 148.5F. PIC stated unit was scheduled for repairs yesterday. PIC contacted repair technician and stated they would arrive later today. PIC created SOP for sanitizing dishes and equipment in three compartment sink for tonight’s service only. EHS will return prior to open tomorrow and if unit is not repaired facility will be required to close until unit can achieve minimum temperature of 160F during final rinse cycle. EHS observed dishes clean to sight and touch during inspection. EHS verified hot water was available throughout facility. 3-day VR required. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in top of flip top seafood unit above 41F. PIC stated unit was just serviced yesterday for preventative maintenance moving into summer. PIC stated all items have been in unit since the night prior. PIC voluntarily discarded all items in flip top and contacted repair tech. PIC stated they will not use unit until repaired. EHS observed ambient temperature of bottom of unit at 40F, however, only the lettuce was observed at 41F; all other TCS foods observed at 42F or higher. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed one cutting board with heavy scoring and deep gashes. CDI - PIC voluntarily discarded cutting board. (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 and residue accumulating on shelving throughout WIC and inside reach in units. EHS advised to increase cleaning frequency to avoid accumulation. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers with sticker residue present. Dishes were stacked so that sticker residue is touching the food contact surface. Observed a few containers of dishes that were stored clean with visible food residue present. CDI- Items were taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3-compartment sink dispensing sanitizer above 500ppm. Facility did not have correct test strips (facility had chlorine test strips) to verify concentration. EHS advised PIC to contact company to service dispenser. CDI- EHS aided facility in mixing sanitizer at correct concentration. Facility will dip sanitizer buckets from larger batch with a concentration of 200ppm. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two bottles of medication in kitchen stored above facility food. CDI- PIC relocated medication to approved location.

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 tuna in reduce oxygen packaging that had been thawed without removing from packing. Directions on tuna stated that items shall be removed from packaging before thawing. CDI- EHS provided education and packages were opened.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles stored on the line without labels. EHS advised that any product that is removed from the original packaging should be labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean and nested wet.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving and rusting prep unit legs throughout facility. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility unable to provide quat test strips for sanitizer at 3-compartment sink. EHS provided facility with a few test strips until they could obtain their own. 10- DAY VR. -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. Observed heavy dust build up on walls near second seafood prep unit, behind ticket monitor. Moore frequent cleaning is recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored with facility food. -CDI- PIC relocated items. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade balsamic dressing containing fresh garlic and oil above 41F in prpe unit. Observed items in smaller beef WIC above 41F. Refer to temperature chart. Observed ambient air at 43F. Per PIC, some meats were delivered today. -CDI- PIC placed items in freezer to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -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 .

3-501.18 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 improperly date marked: spinach dip 6/16-6/23 (discard should be 6/22) (item also past discard date), rockafella oyster topping 6/17-6/24 (discard should be 6/23), fettuccine noodles 6/20-6/27 (discard should be 6/26), and spinach dip 6/21-6/28 (discard should be 6/27). -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items and discarded items past date. -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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory for prime rib on “features” menu. -CDI- PIC wrote in CA on features menu. -0-

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 items prepared today such as housemade ranch with buttermilk and cut romaine lettuce cooling with protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to deep grooves. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dry storage area. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. Observed employee personal items stored over retail items in sliding door cooler. -CDI- PIC relocated items. **REPEAT** -0.5-

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 PIC touch mashed potatoes with bare hands. -CDI- EHS educated PIC on not contacting items with barehands and PIC voluntarily discarded items. -0- 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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. -CDI- EHS provided signage. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw oysters stored over butter in prep unit. Observed raw lobster stored over crab cakes (containing RTE crab meat) and raw salmon stored over stuffed mushrooms in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over RTE lettuce, unwashed tomatoes stored over Mac and cheese, and unwashed cucumbers stored over RTE sweet potatoes. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food being reheated for hot holding in steam cabinet. At 90 minute mark, EHS observed items between 47-62F. -CDI- EHS educated PIC on proper reheating methods and PIC placed items in microwave to complete reheating process. All items reached 165F within allotted time except for 1 item. PIC voluntarily discarded items. Refer to temperature chart. -1.5-

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 squeeze bottles labeled with date but not common name. Label with common name. -0-

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 cracked multiuse container and thin cutting board. -CDI- PIC voluntarily discarded. -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 dust buildup on ceilings and light fixtures near front area of kitchen. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items commingled with retail items in WIC. -CDI- PIC relocated items. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handling raw tuna and then begin to return to handle RTE items without changing gloves or washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- PIC educated food employee on proper handwashing techniques and using a barrier to turn off the faucet and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed knife stored in handwashing sink. Observed PIC use handwashing sink to fill up water cup to calibrate thermometer. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. **REPEAT** -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw oysters and raw tuna stored over RTE shrimp in prep unit. Observed tartar sauce stored under raw crab cakes and meatballs stored under raw oysters in seafood station. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE Mac and cheese in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 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, diced tomatoes and crab stuffed mushrooms cooling at a low rate. Items were cooling in plastic containers filled to the top on an ice bath with no active stirring. Observed diced tomatoes and crab stuffed mushrooms cooling with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and actively stirred them to facilitate rapid cooling and removed lids from other items. -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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with wrist watches and bracelets. -0-

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 clean lids stored in containers with debris/buildup. -0-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed sanitizer not properly dispensing at 3-comp sink. -CDI- PIC corrected blockage at sanitizer dispenser. -0-

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./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking out of a container with a lid but no straw. Food employee removed lid in order to drink. -CDI- EHS educated food employee on using a container with a lid and a straw or drinking in designated areas. -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 PIC touch lettuce used for garnish with barehands. -CDI- PIC voluntarily discarded. -0- 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sprayer nozzle stored inside of handwashing sink. -CDI- PIC removed. -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink. -CDI- PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored over RTE crab legs in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P- Observed food employee reheat clam chowder in microwave to 135F. -CDI- EHS educated food employee on reheating item to 165F and food employee reheated item to 188F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch and housemade blue cheese containing buttermilk at 44-45F in display/sauce cooler. Observed temperatures of all other TCS items in unit at 41F or below. EHS also checked temperatures of non TCS items on bottom row of unit and they were also found to be above 41F. Possible air flow issue with unit. Observed ambient air of unit at 40F. Observed cheese at seafood station above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut lettuce wedges in display cooler with no date. Observed 2 containers of cut romaine lettuce, spring mix, milk, potatoes and sweet potatoes in WIC with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. -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 .

3-501.13 (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 raw salmon, sea bass and tuna not removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. -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 sauce bottles in prep units, lowboys and WIC with no labels. -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 with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration at 50ppm quarternary sanitizer. Observed steam coming from water due to it being so hot. -CDI- EHS educated PIC on not using hot water to prepare the sanitizer at concentration was corrected to 100ppm. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on dumpster. -CDI- PIC closed. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white plastic portion of ice machine. CDI- Plastic removed and washed, rinsed, sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grater and sifter with food debris on it. CDI- Items put through dish machine. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P WIC currently reading 44F ambient with all foods reading 44-46F. WIC was being worked on when EHS concluded inspection. Until unit is repaired facility shall not use walking cooler. Facility shall notify EHS when walk in cooler is repaired. Facility may remain open while using beer and wine walk in cooler and other coolers as units are reading ambient temperatures of 41F and below. Facility shall ensure that while using beer and wine coolers foods are maintained at proper temperatures and contamination is contained. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves in walk in and by dish pit that are rusting, resurface or replace shelves.

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 large hole in wall next to dish area. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pan(s) stored as clean with food debris on surfaces. CDI - Items were moved to dish machine to be w/r/s. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 compartment sink below 100 PPM. CDI - Establishment will only w/r/s in high temperature dish machine unit maintenance at 3 compartment sink sanitizer dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed housemade ranch (45F) and housemade blue cheese (45F) dressings inside the salad prep unit held above 41F. CDI - Both items were moved to the WIC for rapid cooling. Observed shrimp cocktail (x4) held above 41F inside the RIC of prep unit. CDI - Shrimp was 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 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 RTE prime rib (7/21) held longer than 7 days. CDI - Items were voluntarily discarded. Observed prime rib, blanched mushrooms, and meatballs with no date marking. CDI - Prime rib was voluntarily discarded. Mushrooms and meatballs were prepared the previous day and were properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles (x2) with no label. CDI - Labels were properly labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QUAT sanitizer in sanitizer buckets below 100 PPM. CDI - Buckets were dumped and replaced with hand mixed sanitizer at the proper strength.

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 inside the WIC with accumulations and debris. Shelving in need of cleaning.

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 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 shell stock tags not in chronological order or with dates of when the last shell stock from the container was used. Will verify food establishment is maintaining this in the future. Ensure that parasite destruction letter is being updated regularly.

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 a cook using the same set of tongs for raw and ready to eat foods. Ensure that separate sets of tongs are used in the future. Recommend two different colored sets of tongs. CDI- Tong were removed to be washed, rinsed, and sanitized. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine scoop holder with build up attached inside. Ice machine scoop holder and ice scoop were washed, rinsed, and sanitized during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed some foods in the salad prep unit above the temperature threshold. Items include ranch dressing(contains buttermilk (46F) , shrimp(46F), and sour cream(45F) CDI- These items were moved to walk in cooler to bring down the temperature to meet temperature threshold.

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 crab dip that was recently made with condensation in the container due to lid being tightly attached. Crab dip was vented and broken down in to smaller portions to cool at a faster rate.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container with rice and pasta made 9/6 stored in the prep reach in unit. CDI: voluntarily discarded. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen spinach thawing in running water of 82F. CDI: EHS discussed with PIC Rick and moved the spinach to continue thawing in the walk in cooler. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or temperature reading stickers available at the time of inspection for high temp dish machine. VR within 10 days. REPEAT VIOLATION -0.5-

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw marinated chicken stored above prime rib inside of the prep unit. CDI- Foods were reorganized and stored according to their final cook temperature during the inspection by person in charge.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed some foods in the salad prep unit above the temperature threshold. Items include lettuce (45.7F) , shrimp(43.1F), ranch with buttermilk(44.7F), and lettuce(48.4F). CDI- These items were broken down in to smaller portions with the overflow moved to cool down foods at a faster rate.

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 . Ensure that foods are being cooled down at a faster rate by breaking down foods in to smaller portions. Lettuce and ranch dressing were both recently made and placed inside of prep unit to cool. Prep unit may not be used to cool due to equipment being exposed to an open environment. Items were moved to walk in unit instead.

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 items stored in storage container outside directly on the floor. ENsure that single service items are stored at least 6 inches off the ground.

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 No thermometer present to measure that sanitizing temperature of hot water ware washing machines.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available and used for the sole purpose of hand washing only. Observed bar hand washing sink with wall soap dispenser machine stored and wet wiping cloth stored inside. CDI- Both were removed by REHS during the inspection to enable hand washing sink availability.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed some foods in the seafood prep unit above the temperature threshold. Items include shrimp(43F) , cheese(45F), meatballs(44F), and oysters(43F). CDI- These items were broken down in to smaller portions with the overflow moved to the office to cool down by team members.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Ensure that team members are not cloth drying dishes. Observed team member cloth drying ice scoop holder during the inspection. CDI-Scoop was sent back through the dish machine to be washed, rinsed, and sanitized again.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in some prep units. Replace any torn gaskets to maintain tight seals.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods above temperature threshold such as lettuce, cheese, and half and half. Both foods were moved to walk in unit to cool.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single use/single service items are stored in a protected manner inverted or with proper protection stored at least 6 inches off the ground. Observed single service items stored open ended during the inspection. Observed single service items also stored on the ground in the storage shed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of hollandaise sauce with tight fitting lid cooling in ice bath without active stirring. Observed sheet tray of pasta cooling in walk in cooler while covered with plastic wrap. CDI - PIC removed lid and plastic wrap to allow for rapid cooling to 41F or less. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice stored at drink station left uncovered. Stored ice must be protected from splash, dust, or other sources of contamination. CDI - Lid of ice bin was closed by regulator. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in flip top cooler at 48F. Shrimp had been placed in flip top cooler with bags of ice however bags of ice were not completely covering shrimp resulting in temperatures greater than 41F. CDI - PIC removed portions of shrimp from flip top cooler to allow bags of ice to cover more surface area. Shrimp cooled to 41F during inspection -REPEAT- -3 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food products above cooking surfaces. Recommend labeling all working container of food. -0 points-

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed high temp dish machine without functioning rinse temperature guage. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. A technician arrived to correct issue but was unable to correct during inspection. A verification for a functioning temperature guage is scheduled for no later than 8/14/2020. -0.5 points-

3-203.12 Shellstock, Maintaining Identification - PF Observed shellstock tags maintained and in order with labels retained for more than 90 calendar days but date of sell or discard not recorded on the tag itself but in a notebook. CDI - Spoke with the PIC about recording the date on the tag itself. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed four sanitizing buckets currently in use that recorded 0ppm of quarternary solution. CDI - PIC changed out sanitizing solution in three comp sink and all sanitizing buckets were refilled with the correct concentration of quarternary solution. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp at 48F, cooked crab legs at 49F, and raw oysters on the half shell at 46F stored in small reach in cooler since the prior evening. CDI - Items were voluntarily discarded. Observed ribeye steaks in walk in cooler prepped the prior evening at 43F. CDI - Items were moved to second walk in cooler with an ambient temperature of 38F and PIC was advised to call someone to service walk in. -1.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth forzen to storage rack in walk in freezer. CDI - PIC removed the frozen rag.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two containers of breading mixture with scoop handles buried in flour. CDI - PIC removed scoops and properly stored them. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stored serving bowls with pooled water remaining. -REPEAT- -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE crab legs in walk in cooler. CDI - PIC placed raw foods over other raw foods in correct storage order. -1.5-

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 spinach dip cooled overnight to 42-44F in walk in cooler. Observed cut lettuce cooling overnight at 44F. CDI - PIC voluntarily discarded. -1.5-

4-904.13 Preset Tableware - C Wrap, cover or invert preset tableware to preserve cleanliness. Observed exposed preset tables that are used when customers are seated for drinking and eating. -0-

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 and lids stored on floor in outside shed directly on floor. -0-

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 lids in place on round containers of cooling spinach dip that were snapped on and containers were stacked four high while cooling. -0- CDI - PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water and sauce with no labels.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of margarine with no labels.

4-501.11 Maintain equipment in good repair. Observed damaged shelving in walk in cooler and damaged gaskets on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight debris build up on shelving in walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef. CDI by correcting storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not functioning properly. VR 05/20/2018 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out at improper concentration. Upon further investigation, concentrate line was in dish soap instead of sanitizer concentrate. CDI by placing line in sanitizer concentrate. Sanitizer tested properly.

4-502.11(A) Maintain utensils in good repair. Observed plastic containers damaged stored in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up in gaskets of reach in cooler.

General Comment: 0 pts - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on shelf above clean dishes in kitchen. CDI: relocated.

General Comment: 0 pts - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed items stored inside and at handsink at back bar area. CDI: items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at handsink close to fry station in kitchen. CDI: paper towels restocked.

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. 1.5 pts - Observed containers of spinach dip in walk-in cooler with expired 7 day date labels. CDI: discarded. Observed prime rib dated 12/10 and 12/4 stored in walk-in cooler with expired 7 day dates. 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. 0.5 pts - Observed containers of mashed potatoes that were cooling in walk-in with lids on and stacked - 45 - 47F. CDI: lids removed and mashed potatoes placed inside walk-in freezer.

Repeat: 1 pt - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on dish shelf in kitchen.

Repeat: 0 pts. - 4-202.11 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 some damaged plastic containers that can no longer be cleaned properly stored on back kitchen shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food bus tub pans and plastic containers wet stacked on dish shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored on floor side ways. Observed ice scoop stored directly on top of ice machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily worn cutting boards stored on dish shelf. Discarded during inspection. 4-501.11 Maintain equipment in good repair. Observed wooden damaged sifter stored on shelf. Discarded.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee box of pizza stored on dish shelf across from dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on the exterior of a plastic food bin. Insure that sticker debris is throroughly removed during the wash/rinse/sanitize process. CDI by PIC removing item.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two old sinks in the dumpster area that are no longer essential to restuarant function, observed c.ardboard boxes strewn about in the rear canwash area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored overtop of dry storage food items. CDI by PIC removal.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in the kitchen area. Insure that handsinks are kept stocked with soap and paper towels. CDI by PIC providing soap 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed customer bathroom with no paper towels. Facility had yet to open doors to the public and had just began pre-prepping items. As such, no points will be taken for these violations. Facility provided paper towels at the handsink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauce bottles unlabelled, such as tarter sauce. CDI by employee labelling items.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed flour scoop stored with handle in contact with the food product. CDI by PIC moving scoop. Insure that employees store utensils with scoop handles not in contact with the food product.

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 wood-sided lids for the two ice chests in the bar areas. This wood is not smooth/durable/easily cleanable. Replace these items with items constructed of material such as but not limited to, plastic or metal such that it presents an easily cleanable, smooth surface. 4-502.11(A) Maintain utensils in good repair. Observed several damaged utensils such as a wire brush and a pan. PIC discarded items.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the womens restroom.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled dry spice/seasoning bottles near the grill. EHS recommended a different labelling system where the outside of the container is labelled where each bottle is stored, so that the contents of the bottle are still named, but the label will not be ripped/rinsed/washed off.

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 plywood ice bin lid in the front bar. Lid is made of painted wood and is both absorbent and not easily cleanable. Replace with plastic or metal lid so that it can be easily cleaned when needed. 4-502.11(A) Maintain utensils in good repair. Observed plastic beginning to peel on tong handles, observed plastic lexan pan with burned exterior. Lexan pan was discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pans stored as clean with sticker debris on the exteriors. Insure that stickers are removed in the cleaning process.

3-501.13 Use approved thawing methods. Observed shrimp thawing improperly in a container of water. Thawing with water requires that the water is running and able to drain, the water must also be less than 70F, to prevent the product from overheating. CDI by PIC running cold water on the shrimp.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets. Insure that when wet cloths are used, they are returned to the bucket so that the sanitizer on the rag does not degrade. CDI by employee placing cloths into sanitizer.

4-202.11 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 tongs with damaged plastic coating. EHS recommended that facility remove the plastic coating on the handles, as the coating chips and splits easily, such as the tongs observed. Removing the plastic creates a smooth, cleanable metal surface instead of the pitted/cracked/damaged plastic. CDI by employee removing plastic coating on the tongs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and other employee items stored on storage shelves in the prep area. Designate an area for all employee belongings separate from active kitchen areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in direct contact with seafood items in prep cooler. CDI beverage discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare hand contacting shrimp and fish. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Bernaise sauce and onion rings holding out of temperature control. EHS recommends items to be held on TPHC. Emailed PIC TPHC documentation. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on prep table in kitchen. Observed glass cleaner stored on prep surface in bar. CDI items moved.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 coolers missing ambient air thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout kitchen and bar areas.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed reach-in coolers and dry storage in gated area. Observed gate unlocked. Gate must remain locked during all hours unless area is under supervision.

4-501.11 Maintain equipment in good repair. Observed split gasket on seafood cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on walk-in cooler walls.

2-401.11 All employee beverages must be stored in a manner to prevent contamination of exposed food, clean equipment, utensils, and single use articles. Observed employee beverage stored on top of make unit. Moved to designated area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee prepping onion rings change gloves without washing hands between use. Educated and employee complied.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front bar. Stocked. 5-202.12 A handwashing sink shall provide hot water at a temperature of at least 100F through a combination faucet or mixing valve. Observed no cold water at handsink in rear of kitchen. Water was too hot to wash hands. Cold water was turned on.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon cooked to order is received fresh. Facility has letters of parasite destruction but they need to obtain aquaculture letters (farm raised and pellet fed) from both US Foods and Buckhead Beef as these are the suppliers of their salmon. Return visit required.

3-302.11(A) Separate the different types of raw animal foods. Separate raw animal foods from ready-to-eat foods. -P In walkin cooler, observed raw beef stored over onion rings. In seafood make unit observed raw oysters rockefeller stored above ready to eat snails. In freezer, observed raw fish stored above ready to eat foods including ice cream. In refrigerator observed ready to eat ribs stored with raw sirloin. Rearranged all during inspection.

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 milk, ribs and lettuce not marked. Once bag or container is opened, it must be date marked. Corrected during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on menu is incomplete. The disclosure is missing from the bottom and some items are not marked with an asterisk. Left detailed instructions on how to amend. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser unlabeled. Labeled during inspection.

3-305.11 Store food in a clean, approved location, and at least 6 inches above the floor. Containers of dry goods are being stored in an area open to the outdoors. Area is secured during closed hours.

4-502.14 Oyster shells may not be reused. Observed shells being reused for oysters rockefeller.

4-202.11 Multiuse food contact surfaces shall be easily cleanable by maintain surfaces smooth and uniform. Obseved tongs and plastic container in poor repair. Discard. 4-501.11 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed multiple cutting boards with deep, dark etches. 4-501.11 Maintain equipment in good repair. Shelving in outside shed is in poor repair. Walkin floor needs to be resealed.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floors, walls and ceilings in need of repair througout. Can wash sides are covered with plastic shower panels. Floor in front of refrigerator and dry storage is carpet that is in poor repair. Remove and provide a sealed, cleanable floor. Walls in some areas include raw wood. 6-502.12 Floors, walls, ceilings shall be clean. Observed buildup under the ice machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights shields above salad prep need to have end caps. 6-303.12 (C) Maintain sufficient lighting of least 50 foot candles at food employee working areas. Lighting at salad station needs to be increased. 6-305.11 (B) Provide lockers and/ or other suitable storage for employee clothing and possessions. Observed purse, jacket, cell phone, cigarettes stored throughout with food items, prep tables, etc.

4-501.114 Sanitizer must be at proper concentration. Observed two sanitizer buckets at <50 ppm. CDI buckets refilled.

3-501.17 Potentially hazardous ready-to-eat foods held longer than 24 hours shall be date marked. Observed several items that meet the criteria not labeled. CDI by instruction.

3-302.12 Once removed from original packaging, food shall be labeled. Observed several food containers unlabeled.

3-304.14 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-205.10 Equipment shall be used according to recommendations. Observed potentially hazardous foods stored in glass front cooler labeled for "packaged or bottled products only." Move items to approved cooler or replace with approved cooler.4-101.19 Nonfood contact surfaces shall be corrosion-resistant. Observed several rusted cooler shelves. Replace/resurface shelves.

4-601.11 Nonfood contact surfaces of equipment shall be cleaned as often as necessary to precent soil accumulation. Observed microbal growth on ceiling of wallk-in cooler. Observed food debris around lid of prep flip top cooler and several cooler gaskets.

6-201.11 Floors shall be smooth and easily cleanable. Observed broken tiles under equipment and around cook line.

3-402.11 Parasite DestructionPIC stated that salmon is offered undercooked if a customer requests(130F). No parasite destruction letter or verification of farm raised/pellet fed onsite today. Spoke with US Foods rep. that was onsite and he verified that it is farm raised/pellet fed. Keep proof of this onsite for future inspections.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by final cook temperature, with all RTE foods stored above all raw animal foods. Observed raw steak stored over salad dressing in the glass RI cooler. Observed raw lobster stored over parm. cheese and RTE sauces. Snails are fully cooked and need to be stored separate and/or above raw lobster. All foods rearranged today for safe storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved chlorine sanitizer at >100ppm today. Maintain sanitizer at 50-100ppm. Water added today to reduce the concentration.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved blue cheese dressing today and the PIC was not sure if it was 4 or 5 days old. If a TCS food is held between 41F-45F, then the hold time after it is opened/made is only 4 days. Dressing discarded today. Date marking sheet given today to correct as well.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensSirloin that is currently offered undercooked is not whole muscle intact beef and due to this, must be asterisked on the menu- no asterisk present today.Salmon must be as well if offered undercooked.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed the ice scoop today stored in a soiled bucket-sent to be washed.