STOKE RESTAURANT AND BAR

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Two personal drinks not stored and segregated. CDI - Removed from use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pimento cheese in drawer recorded above 41F. CDI - Discarded. Multiple items in Banquet floor WIC recorded above 41F. PIC suspected it was due to a delivery earlier that day which caused ambient temp. And temp. Of foods to rise. Items that were cooling for banquet meal were still in cooling window and moved downstairs to blast chillers and WICs. Other items discarded. Repair was called for coolers and repair arrived during inspection to repair cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pesto basil sauce recorded past 7 days. Some sauces; duck fat sauce, shrimp sauce did not have a pull date from freezer. CDI - All items discarded. REPEAT. Points not escalated due to improvement from last inspection. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One Quat bucket recorded past 200ppm. 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 Sausage gravy cooling in WIC in deep pan had a rate of 0 because of thick nature of product. CDI - Portioned into smaller pans and brought to blast chiller. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Raw frozen salmon was thawing in sitting water in sink. CDI - Water turned on to run over product

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. Flour bin not labeled. Label

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard not using a beard guard while prepping.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher cloth drying plates. Directed to stop and informed to allow all equipment/utensils to air dry. CDI

5-202.12 Provide at least 100F water at handsinks. No handsinks in facility was reaching a 100F on hot water. Maintenance department discovered a boiler had burst and is working to remedy. Confirmed Banquet high temp. Dish machine recorded at 161F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach dish machine recorded 0ppm bleach. Primed multiple times and ran to record 100ppm. CDI. Test machine multiple times a day to ensure it is working. 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

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) Pesto, potatoes, dressing, and cabbage all exceeded 7 day date marking. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Stickers on avocados not removed during washing proccess. Remove when washing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal employee sweaters hanging of dry storage shelf in banquet dish pit. CDI - Removed. Another sweater stored beneath prep table near cutting boards and touching cutting boards. CDI - Removed, cutting board brought to sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by hot box in upstairs kitchen. CDI - Moved.

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 Tags for clams not dated with last date of use. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Main kitchen dish machine recorded at 0ppm. After adjusting tube and line, machine ran and recorded 100ppm.CDI 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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No disclosure on consumer advisory menu. VR.

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 Whipped butter recorded with a date from 4-12. PIC suspected it was frozen and date for freeze/thaw was labeled incorrectly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 employees wash hands and did not use a paper towel barrier to turn faucet off. CDI - Corrected via education with PIC. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Two moldy peppers observed. CDI - Discarded.

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 Banquet dish machine recorded 152F after multiple runs. Machine is old and struggles to maintain temp. Facility has a history of machine not recording 160F. EHS recommends new machine. PIC placed a call to Hobart and will run all dishes in downstairs machine. VR 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 .

3-501.18 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 garlic sauce, artichoke, and sweet potatoes past 7 days. CDI - All discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No disclosure noted on menu. Add disclosure. VR

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 Facility has a Variance and HAACP to ROP raw and cooked meats, poultry, and vegetables. However, observed ROP cooked soups on premise. Procedures do not allow. CDI - Discarded. Variance and HAACP not present on site. Obtained during inspection. CDI

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 Cut melons cooling in reach in cooler with tight wrap on. CDI - Unwrapped and place in blast chiller. REPEAT, Cooling improvement noted. 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 .

3-501.13 (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. ROP salmon was thawed but did not observe a slit on product. CDI - Discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored in floor in WIF. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One damaged can upstairs. CDI - Removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employees wearing a watch/wristband

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying at dish machine. CDI - Stopped and directed to allow air drying.

4-501.11 Maintain equipment in good repair. Teflon coating on some pans is chipping away. Remove from use. Observed some rusted shelves in reach in coolers, WICs. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed wooden serving boards with scarred wood, CDI - Discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some scarred cutting boards observed. Replace

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jacket stored on rack. Keep in designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two handsinks not accessible. CDI - Carts moved

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 Cut melons and marinated ground beef cooling incorrectly. CDI - Cooling method adjusted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored above cooked meatballs in WIF. Raw chicken stored above broccoli in reach in cooler. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Reach in drawers at prep station not holding temps. (See chart). CDI - Repair called and repaired on site. 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 .

3-501.18 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 Lettuce dated 6/18. Pasta dated 6/17. CDI - Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Prepped romaine cooling in tub with lid on. CDI- Romaine dumped onto sheet tray 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. Open drink stored on top of ice machine. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in dish machine recorded at 0ppm. CDI- EcoLab called and repaired on site. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Smoked trout and sauces did not have a thaw/pull date from freezer. CDI- Date added. REPEAT. Points not escalated due to different nature of last violation. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI - Provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher was handling soiled dishes and proceeded to put away clean dishes without discarding gloves. Stopped and directed to discard gloves. Assure dishwashers that if they are wearing gloves they discard them before putting away clean dishes.

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. Banquet dish machine did not reach 160F on EHS and PIC disc. Temp. Recorded at 149F-152F after multiple runs. Facility ceased use of machine and will use downstairs machine until repaired. PIC texted repairman. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Brisket in hot box recorded below 135F. CDI - Placed on TPHC. 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 Grits, mashed potatoes, and pork not dated. CDI - Dated. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low at 0ppm Quat. CDI - Exchanged.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: datemarking and cold holding. Please see item numbers below for observations. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 open employee beverage on the clean equipment drying rack (downstairs dish washing area). Observed employee drinks on top of equipment in the banquet kitchen. CDI - beverages were removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed downstairs dishwashing area handsink blocked with carts. CDI - carts removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed greens and cooked corn in the produce walk in cooler. Rearrange the order to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chutes on 1st and 3rd floor are in need of cleaning,

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 cooler drawer units at the island cookline with ambient air temp of above 41F, temped between 51F-59F. Cut cantaloupe 45F, cut honey dew 49F, yogurt 48F, unit ambient air 59F (ice build up on the compressor) Cut romaine lettuce 49F, hard boiled eggs 45F, ambient air 51F Salmon 48F, ambient air 52F (ice build up on the compressor) Burger 42F, cheese 49F, ambient air 51F Discussion with the PIC, TCS foods are not in these units overnight, they are placed in the walk in cooler and then taken out using speedracks. CDI - PIC removed all TCS foods and placed back into the walk in cooler and reach in coolers. Refrigeration Maintenance was contacted and are repaired the units now. Compliance visit required to ensure compliance and the units are maintaining 41 and below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 TCS foods in the cooler drawers: rice grits expired on 6/5, broccoli soup expired 6/5, cut romaine no date (prepped on 6/3), hard boiled eggs no date (prepped on 6/3). Observed in the upstairs banquet walk in cooler: slice beef 5/23 and sliced ham 5/23, feta cheese no date CDI - Foods were discarded Failure to comply may result in creating a risk control plan to control date marking. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of ingredient- powder sugar and containers of pink liquid in the kitchen not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the walk in freezer uncovered.

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

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 bowls and plates at the prep island stored with the food contact surface facing upward. CDI - inverted.

4-501.11 Maintain equipment in good repair. Observed ice on the compressor on two cooler drawer units. Repair. Compliance visit to ensure units are properly functioning and maintaining 41F and below. Observed dishmachine upstairs leaking. Repair. PIC stated they are replacing this unit, Ensure that the health department is notified of this change of equipment. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a wooden tortilla press in the kitchen area, not commercial. Replace.

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 handler wash their hands and then recontaminate their hands by turning off the faucet with their barehands. CDI - Provided education and food handlers rewashed their hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at front island kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at one of the island kitchen handsink. CDI - PIC provided soap. Repair soap dispenser.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chutes on 1st and 3rd floor are in need of cleaning,

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons, cut tomatoes, diced cooked chicken all above 41F in the prep top cooler in back cookline. Ambient air was temped at 35F. PIC stated that the foods were placed in the unit around 8AM. Explained to PIC that cooling TCS foods properly to 41F prior to placing into the unit. CDI- TCS foods were placed back into the walk in cooler. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta, cooked carrots, cooked octopus pork au jous exceeded 7 day date marking. CDI - PIC voluntarily discarded. -REPEAT- 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 .

4-501.11 Maintain equipment in good repair. Observed first floor dishmachine not functioning. PIC has contacted for repair. CDI - facility is using the banquet hall dishmachine on 3rd floor. Compliance visit within 10 days to ensure compliance 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting board heavily scratched and scored. Replace.

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 gaskets throughout in need of cleaning. Observed interior of cooler drawer units in the island kitchen in need of cleaning. Observed ice scoop holders in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on prep table. CDI - relocated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM present during inspection.

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 employee beverage in closed container stored on prep table. REPEAT. CDI - PIC moved employee drink to designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple handsinks that were blocked by carts. CDI - PIC moved carts away from handsinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in handsink at front grill area. CDI - food employee moved utensils to prep sink.

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 whole muscle beef stored next to ground beef patties in front grill area. CDI - PIC moved whole muscle beef to separate container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 multiple containers throughout facility stacked clean with sticker residue. Observed utensils stored clean in container with debris and some utensils had debris build-up. REPEAT. CDI - PIC moved all items to warewashing area to be properly cleaned.

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 multiple containers of TCS food throughout facility with no date marking. CDI - PIC 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: 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 improper date marking in walk in and reach in cooler. Some items were date marked for 8 days. Some items were frozen and thawed with no thawing date mark. CDI - PIC voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed chicken held on time with no written procedures. CDI - PIC and EHS developed written procedures during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of disinfectant stored on prep table next to containers of food. Observed containers of food stored next to sanitizers and cleaning chemicals in front grill area. CDI - PIC separated food and toxic materials to designated safe areas.

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 carrots and broccoli moved from sheet pan to deep container and covered and stacked warm in WIC before reaching 41 F. CDI - PIC moved items to sheet pan to cool more quickly.

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 and containers of food in front grill area and throughout facility without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored within splash zone of hand sink in front grill area. EHS recommended installation of splash guards to protect food ready to be taken to customers.

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados on countertop in front grill area that food employee stated were clean. Multiple avocados still had stickers. CDI - food employee took vegetables to kitchen to be properly washed.

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 multiple sealed packages of single-use articles stored on floor in main kitchen and banquet dry storage area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple stored utensils with damage that rendered them not smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed multiple torn gaskets throughout facility. PIC stated that work order has already been placed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with burns, deep scratches, and gouges. 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 utensil storage shelf with duct tape wrapped around edges outside WIC. Tape should be removed from shelving.

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 black growth on outside lip of rice storage container in WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as jackets and bags stored in food prep areas. Observed employee phone stored on prep table with videos playing. CDI - PIC moved employee items to designated area.

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 employee drinks stored on shelves with clean dishes in dish area of the banquet kitchen. CDI - PIC removed all employee beverages.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsinks at Stokes kitchen cook area visible to customers. CDI - Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some sticker residue on a couple of clean utensils and food residue on a couple of clean pans. CDI: pans removed and taken to dishmachine area to be cleaned. Facility has improved. Points not escalated due to improvements and satisfactory overall cleanliness of utensils in the facility. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed food in two different drawer coolers above 41 F. Coolers were not working appropriately. ( See temperature log) . CDI - Food was relocated to cool and coolers were repaired.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed scotchguard stored on shelf above 3-comp sink with scoops. CDI - Scotchguard was discarded by PIC.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops used in dry goods were plastic cups with no handles. CDI - PIC discarded scoop.

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

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 to -go lids stored on floor in banquet dry storage. CDI - Box was moved off the floor.

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink in Stoke’s Kitchen and handsink at dish area on 3rd floor Banquet. CDI: paper towels were provided. Improvement noted; observed soap at all handsinks and handsink were accessible on this inspection.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue on pans at Stoke Kitchen area. CDI: pans removed and taken to dishmachine area to be cleaned. Improvement noted; observed no debris on inside of pans and ice machine was observed clean on this inspection.

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 chub of roast beef dated 3/14 and a packet of sausage dated 3/10 inside Banquet kitchen WIC that expired past 7 days. CDI: all items were discarded. Much improvement has been noted on date marking. All items were date marked properly and only found 2 items out of date on this inspection. Points scaled back.

REPEAT VIOLATION: 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying plates coming out of dishmachine at Banquet Kitchen dishmachine area. Improvement has been noted. No dishes observed wet stacked on this inspection.

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 cleaning needed on food equipment including stoves, coolers, grill area at the Employee kitchen area. Cleaning has improved.

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 acknowledgment form to properly inform 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 the PIC with a template plan to be implemented.

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 uncovered employee drink stored on top of dishmachine. Observed uncovered drinks stored on prep tables in the kitchen. CDI: drinks were discarded.

REPEAT VIOLATION: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dishmachine area blocked by 2 carts. CDI: carts relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink close to dry storage area. CDI: paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap not available at handsink at dishmachine area due to battery in dispenser not working properly. CDI: dispenser was fixed and soap is now made available.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed molded pumpkins and beets inside WIC. CDI: food was discarded.

REPEAT VIOLATION: 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 sausage stored above casserole inside ziplock bags in walk-in freezer. CDI: storage order was corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food inside walk-in cooler not covered. CDI: food was covered.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers, sticker residue, and food debris on pans at Stoke Kitchen area and Banquet Kitchen. CDI: pans removed and taken to dishmachine area to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in Stoke kitchen area with build-up.

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 turkey gravy dated 11/21, 2 pans of salad dated 11/22, and trout dated 11/24 that expired past 7 days. CDI: all items were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed items on cooling on speed racks cooling from last night without an date label. CDI: items dated. Observed egg nog not dated at bar area that was opened on Saturday. CDI: product discarded.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottles not labeled in Stoke Kitchen area and bar area. CDI: proper labels placed. Points not escalated due to improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area. Contact pest control for service.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor inside walk-in freezer and dry storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on shelf wet stacked. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying plates coming out of dishmachine.

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 does not have a thermometer for testing hot water temperatures for high temp dishmachine. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

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 walk-in cooler with debris. Observed cleaning needed inside drawers at Stoke main kitchen prep/cooling area. Observed fan covers with build-up inside walk-in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water stored on prep surface next to employee preparing food. CDI: drink removed and discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to dishmachine area. CDI: paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above vegetables and herbs on sheet tray inside walk-in cooler. CDI - storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue remaining on some pans in Stoke Kitchen area downstairs and banquet kitchen. CDI: pans removed to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build-up on chute of ice machine in main kitchen area and bar area.

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. Observed pickled vegetables including onions and okra inside walk-in cooler #2 from over 7 days ago. Observed inside 2-door cooler cheese sauce, capellini noodles, onion jam, and cheerwine butter from over 7 days ago. Observed salsa inside banquet walk-in cooler from over 7 days ago. CDI items discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed creme brûlée made on Monday and tomatillo sauce made yesterday without dates inside walk-in cooler 2. CDI - items discarded. EHS will conduct compliance visit to follow-up on proper date marking. Next inspection will warrant full credit deduction.

7-201.11 Store toxic materials to avoid contamination. -P. Observed several chemical bottles including white board cleaners and Peroxide cleaner on prep surfaces, with and above food items. CDI - chemicals were relocated.

NOT A VIOLATION. Facility has an approved variance but not currently using it.

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 rice inside walk-in cooling inside small plastic containers that were closed tightly and stacked. CDI - rice transferred to sheet pans and stored back into the walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor inside walk-in freezer and dry storage room from Wednesday delivery.

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 bowl stored inside flour container and ice scoops stored directly on top of ice machine at bar area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor inside dry storage room at banquet area.

4-101.17 Wood, Use Limitation - C. Observed wooden cutting board that was damaged and with deep cuts being used at the bar fro cutting fruits. Remove/Discard. Observed cakes being stored in direct contact with wooden boards. Suggest placing parchment paper/some type of barrier in between wood board and food to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container triple crème cheese in reach in holding at 56F and unit holding at 56F. CDI triple crème discarded and maintenance came to repair unit. Antifreeze is low and facility is in process to refill.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sausage, diced ham, mozzarella shredded cheese, diced tomatoes, sliced tomatoes, oatmilk, unsalted butter, swiss shard, and pickled vegetables from over 7 days ago. CDI items discarded.

NOT A VIOLATION. Facility has an approved variance but not currently using it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder, reach in units, gaskets, racks, and vents in walk in unit in need of cleaning.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility with batches of parcooked burgers and grilled chicken and Cornish hens. Facility did not products parcooked, they are not recording their batches nor are they able to locate their approval forms. Verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili, bolognaise, penne pasta, and thin pasta that was cooling from the night before and have not reached 41F. CDI items discarded.

Not a violation. Facility has HACCP plan but are currently not using it.

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 chili and bolo cooling in deep plastic containers overnight and pasta on sheet pans but packed high on pans preventing proper cooling. CDI items discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open drinks stored on prep surfaces, on ice machine, and racks in kitchen area and employee drink from cup and set next to RTE while preparing food. CDI items moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wipe face with gloves and continue food prep and use gloves to drink from personal cup and continue food prep. CDI hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon being plated while fruit and other RTE food stored on same prep surface. CDI items relocated. Observed raw casing and cold smoked salmon stored above RTE food in walk in unit. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bar dish machine at 0ppm. Repeat. ECOLab onsite to repair machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot cabinet with containers corn and black bean mix at 118-122F for a banquet. CDI all items reheated to 165F. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage and mozzarella in prep top at 43F and chicken wings in reach in at 43-45F from night before. CDI items moved to walk in for cooling and wings discarded. Observed Cole slaw and pico de gallo that was meant for a banquet going out on buffet line at 54-58F. PIC stated items were just prepped and they will immediately use on line and discard after event. Told PIC if they want to use TPHC they have to have procedures provided and have corresponding time stamps. CDI placed items on temporary time since it was going out immediately. Observed shredded cheese and cream cheese used for morning banquet and held out of temperature during service and placed back in walk in. CDI items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cauliflower, roast beef, Brie and kale that was not dated. CDI items dated. 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 crema (2/17), roast beef chub (2/17), turkey chub (2/11), enchilada sauce (2/13), and hen wing confit (2/7) held over 7 days. CDI items discarded.

3-202.12 Additives - P. Observed sausage that was prepared in house using pink salts #1. Facility stated they do not have a recipe and did not have a tracking method to ensure additive did not exceed amounts allowed in rules. CDI sausage discarded. If facility wishes to continue use of nitrates a recipe must be provided to ensure amounts are at a safe level for consumption.

*Not a violation. Facility is not currently using approved HACCP plan

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed butter and jam stored near front of line where it exposed to contamination near the front cook line area and also stored next to handsink where it is exposed to back splash.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed parcooked lamb shanks that were stored above roasted butternut squash. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bare dish machine at 0ppm. Verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility parcooking shanks without prior approval from regulatory authority. CDI facility is cooking shanks and parcooking procedures provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables, carrots and zucchini, and shredded beef sandwiches below 135F at upstairs catering hot cabinet. CDI items reheated.

Not a violation* Facility is not utilizing HACCP plan.

Observed dish machine unable to adequately work to wash dishes and steal door cabinet with door falling off hinges and in need of repair. 4-501.11 Maintain equipment in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer, racks and ventilation fans in walk in units in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting boards, bowls, can opener that was soiled with debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit in fresh bites holding trout pate (46), meatloaf (49), tomatoes (44), lettuce (50), pepperoni (44), marinara (46), trout (45), and other food items above 41F. Reach in unit in upstairs waitstaff area holding half and half (47), cream cheese (45) above 41F. CDI items moved to cooler to cool down. Observed potato salad (49), salsa (45), beets (47), lettuce (48) that was prepped today and holding in walk in and reach in units without checking if items adequately cooled. CDI items uncovered and placed in walk in units. Repeat. Verification required.

Not a violation. Facility is not utilizing HACCP plan.

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 potato salad, diced tomatoes, salsa, beets, and lettuce that was prepped and not checked to ensure proper cooling before placing to cold hold. Repeat.

4-502.11(A) Maintain utensils in good repair. Observed prep unit in fresh bites area and reach in upstairs in catering waitstaff area holding foods above 41F.

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 touch pork mojo with bare hands.CDI product discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling container of ice with water. CDI processed ceased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon, cantelope, diced tomatoes, and honeydew that was prepped in the morning and sored for holding in walk in. CDI items incovered to complete cooling. Observed diplomat sauce (44), taco brisket (42), chicken sausage (42), shredded chicken (42), pepperoni (42), pimento (42), mustard butter (51), sliced turkey (56), swiss cheese (54), pork mojo (42), ham chub (43), turkey chub (43), panicotta(43), burrata (49), corn beef (56), prime rib (43), cheerwine butter (61), mustard butter (51), and honey butter (54) holding at 42-45F. CDI items discarded or moved for cooling to 41F. Repeat.

Not a violation. Facility is not using HACCP plan.

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 facility with diced tomatoes, watermelon, contelope, and honey dew that was prepped early and no one verified if 41F was reached before cold holding product. CDI items uncovered and unstacked to allow proper air flow. Repeat.

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 cooking utensils sitting 84F.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee leave food prep area to grab food items and return to line without washing hands. CDI hands washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed wings that were prepared the night before holding at 45-46F. CDI items placed in walk in to drop temperature to 32F. Facility must check product before storing food for cold holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in prep unit closest to oven holding foods above 45F. CDI items moved from unit and cooled down items were holding for less than 4 hours. Observed other items between 41-45F. CDI items discarded or dates changed to hold for 4 days. Observed diced chicken and sliced tomatoes that was not fully cooled and held in reach in at 50F and 47F respectively. CDI items placed in walk in to cool down. And maintenance came to fix and check unit. Ensure all foods are holding at 41F for all cold holding.

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 tomato soup that was cooked the day before then frozen. Then pulled today and labeled for 7 days. CDI dates changed from 7 to 6 day shelf life. Observed arugula that was at 43F AND held over 4 days. CDI items discarded. Observed chicken and spring mix not dated. CDI items dated. Observed corn beef, sliced beef, sliced turkey, sliced ham and other deli meats in catering walk in at 45F and dated for 7 days. CDI items discarded.

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 honey butter sitting on counter without time stamp. CDI item discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed metal sanitizer pan that was not labeled and an unknown chemical in an unlabeled bottle. CDI containers emptied.

Not a violation. Facility is not using HACCP plan approval.

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 diced chicken that was covered and not checked after being diced and wings that were cooling in plastic container overnight. CDI items moved to complete cooling process. Check food temperatures to ensure 41F or below reached.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice bins at bar that was not used and uncovered. CDI covers placed over ice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, can opener, tea nozzles, fryer baskets, grater, and 4 plates soiled with food debris. CDI items moved and broken down for cleaning. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chow chow, chunks of country ham, lady edison ham, seriano ham, salsa, and diced ham that was not dated. CDI items discarded and items from today and yesterday dated. Observed ground lamb and short ribs that were given 7 day shelf life once pulled from freezer instead of 6 days. CDI items within 7 days and dates changed. Observed arugula that was from 11/20. CDI item discarded. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers holding wrapped food items that was soiled with liquid and green and white debris, racks in walk ins soiled with black and food debris, fans in upstairs dish room coverd with dust, vents in walk ins soiled with debris, and interior of reach in units and hot wells in soiled with debris.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Maintain receptacle enclosure area free of unnecessary litter. Oberved cans and litter around compactor area and needs to be cleared and removed.

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 ceiling tiles in upstairs kitchen in need of repair, gaskets in need of repair. 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 ceiling tiles, gaskets, upstairs floors in walk-in in need of cleaning. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, cell phone, speakers, and personal drinks stored on prep surfaces and next to food and multi use utensils in food prep areas. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over items that are held on TPHC, large items that are cooled for later use, and items are not being held over 7 day shelf life.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee touch face and continue seasoning raw meat. CDI hands washed. Observed employee handle soiled utensils take off gloves and handle clean utensils. CDI by education and employee washed hands. 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 employee wash hands for 5 seconds. CDI PIC instructed employee to rewash.

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 handle frozen bread dough with bare hands that was to be prepared tomorrow, employee touch smoked duck, and corn with bare hands. CDI items discarded and bread baked off for later use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed beets, ginger, and tumeric root above RTE cheeses and other RTE items. CDI items relocated. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans on drying rack with food debris and plates and bowls by back freezer soiled with debris. CDI items moved for cleaning. Suggest facility clean and wrap extra utensils. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed prime rib that was previously cooked to 128F and carry over cooked to 130F without holding it for 112 minutes. Product was in the process of being reheated to 165F for service. Told facility that they have to follow roast cooking procedures if they want to reheat product for later use. And must reheat roast using same cooking parameters. CDI product discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed facility with lamb shank liquid and cheese sauce from the night before at 61F and 54F respectively. CDI items discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and sliced lettuce, that was not checked to ensure cooling process complete, placed in prep top above 45F. CDI items moved to walk in for cooling. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic cheese (11/11), pepperoni (11/10), pizza sauce (11/12), Zucchini (11/11), chicken sausage (11/11), feta (11/11), diced tomatoes (11/11), and short ribs (11/11). CDI items discarded. Observed ground lamb meat that was cooked and frozen then labeled with a 7 day shelf life once pulled from freezer. CDI date changed to 6 days. Repeat.

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 salsa and shredded cheese that was held on time, for a morning lunch in the private dining area, and placed in reach in unit to cool for later use. CDI items discarded. Observed brown butter and softened butter used in back kitchen area without time stamp labeled. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lamb shank liquid that was cooling in deep plastic containers and cheese sauce in a covered metal pot. CDI items discarded. Repeat. Observed sliced tomatoes and and lettuce cooling in covered containers and stacked. CDI items uncovered.

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 scoops holding in container of room temperature water on counter at front grill area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of to go cartons stored on floor near dry storage area.

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 ceiling tiles and sink close to back kitchen area that was soiled with debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink stored on prep surface and personal soda can stored in utensil holder. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed corn and other produce stored over RTE food in walk in units. CDI items relocated. **Facility has not started ROP process yet. Will follow up to check on HACCP.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines soiled with black debris. CDI ice machine burned for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine at 0ppm. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bar soda nozzles with black debris. CDI items broken down for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pork juice from night before at 60F. CDI item discared. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed american cheese, white cheddar cheese, and boiled eggs overstocked in prep top and holding above 45F. CDI top portions discarded. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage, arugula, spinach, milk, and heavy cream, half and half not dated. CDI items dated. Lettuce, cilantro slaw, corn, sliced turkey, feta cheese, mozzerella, and roasted peppers with wrong dates. CDI dates changed. Short ribs, goat cheese, mozzerella, carmelized onions, shrimp and grits base, and sausage observed held over 7 days. CDI items discarded. Repeat.

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 all pans of butter and fried pickles using TPHC and without a time stamp. CDI items labeled. Observed butter that was held over 4 hours and not discarded. CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Fresh bites menu missing disclaimer (Items are raw or undercooked) and salmon lox is not asterisked as undercooked product. Verification required. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork juice cooling in a deep plastic container from the night before and chopped lettuce cooling in prep top while covered. CDI pork juice discarded and lettuce uncovered and placed in walk in for cooling. Repeat.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed black debris on ice in bar ice machine. CDI ice burned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone and drinks stored with food and equipment in kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs above RTE food in reach in. CDI items moved. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed breaded chicken and bread that was stored without being covered. CDI items covered. **Facility has not started ROP in house and waiting for training. Will follow up to check on HACCP plan.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed shank liquid that was cooling in walk in overnight and only reach 59F. CDI item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture in a plastic container that was on the counter from two days ago at room temperature. CDI item 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 half and half, frisee, spring mix, and mozzerella that was not dated. CDI items dated. Crab meat that was held over 7 days. Item discarded. Observed tomato paste, roasted watermelon pizza sauce, pickeled, brown rice, white rice, feta cheese, tomatoes, chicken soup, and multiple other items throughout the facility that was dated for 8 days. CDI dates changed

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak sandwich, the usual with eggs any way, and asparagus plate with cured egg yolk that was not noted on the consumer advisory. Observed fresh catch of the day with a consumer advisory and no letters. Told facility to ensure fish is fully cooked or ensure there are letters in house showing there is no risk of parasites. Verification required.

3-501.15 Cooling Methods - PF Observed shank fat cooling in deep plastic container. CDI items discarded. Foods shall be cooled in shallow metal containers and separated into smaller portions.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed flour, salt, white pepper, and other food items in containers with no labels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked octopus tentacles stored under raw fish. CDI: Item relocated. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck stored over raw fish. CDI: Item relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink dispenser to be dispensing at 100ppm quat. CDI: Sanitizer is being hand diluted. Maintenance called to fix the issue. VERIFICATION REQUIRED

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 honey butter with no time written on it at expo area. CDI: Time it was pulled out and should be discarded added.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping and cooking food with unapproved jewelry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets all to be below 200ppm. CDI: sanitizer was hand diluted. See #14.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of blast chiller with heavy food debris build up.

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 employee wash hands and then dry them with a cloth that he had been using for several other tasks. CDI: Employee asked to rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to don gloves with no handwash. CDI: Employee directed to wash hands. .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in handwashing sink. CDI: Utensils relocated to prep sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from dirty dishes to clean dishes with no glove change or handwash. CDI: Employee was directed by PIC to change gloves and wash hands between dirty and clean dishes. l

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several pans stored as clean. Observed plastic wrap still on pans stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed microgreens on the line stored at room temperature. Observed employees prepping chicken with entire sheet rack out at room temperature. Employee had only completed 2 sheet pans in the first 45minutes of the inspection. Remaining sheet pans of chicken were holding at 60F.

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 duck confit and roasted corn date marked 10/9-10/15 in cooler drawers. CDI: Items voluntarily discarded. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisked consumer advisory statement to be unclear. CDI: Statement properly asterisked. Observed fresh fish asterisked. Through discussion, PIC stated that the fresh fish is not undercooked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar and some in kitchen. PIC advised to contact ecolab. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings preparing food in the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in quat sanitzer below 200ppm.

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 handle of scoop down in panko.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed several lids damaged throughout facility. CDI: Lids discarded.

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

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 shelf above food prep sinks. REPEAT VIOLATION

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 several shellfish tags missing date that the last one was served. VERIFICATION REQUIRED

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pork stock from yesterday in walk in cooler still cooling at a temperature of 48F. CDI: Item voluntarily discarded. VERIFICATION REQUIRED

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 no date marking on cooked chickens on line or in walk in. Observed no date mark on blanched broccoli in walk in cooler.CDI: Items properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has, if it is not been labeled, or if the label is incorrect. -P Observed duck wings confit date marked for 7/23. Observed eggs with a use by date of 8/3. Observed several items with prep and sell by dates throughout facility that hold food for 8days. Further education is required to ensure that employees understand proper date marking. It is recommended that all items have a prep and discard date to prevent confusion. CDI: Items out of date were voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical on bottom shelf of prep table. CDI: Chemical was dumped out.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility is ROPing watermelon slices and holding them in the ROP bag until use. This process may only be done if the food is ROPed and then air is immediately introduced back into the bag. CDI: ROP watermelon was 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 Observed 3 large lexans of pork stock in walk in cooling from yesterday. Items were not covered, but the volume was such that the proper cooling rate was not achieved. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at bar and one flying around dry goods rack in kitchen. PIC advised to call pest control for pest remediation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen meat stored on floor in freezer. CDI: Item relocated to shelving. REPEAT VIOLATION

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 utensils sitting in container of stagnant water at line. Observed engineering employee scoop ice with a paper cup that he was using for drinking. CDI: Water turned on to be flowing over utensils, and employee directed to use ice scoop instead of drinking utensil in order to scoop ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service to go boxes stored directly on floor at server station.

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 several areas of ceiling, directly over prep area with heavy dust accumulation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelving used for air drying directly next to clean pans.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site at start of inspection. CDI: CFM arrived after approximately 20 minutes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hot box blocking handsink in prep area. CDI: Hot box relocated. REPEAT VIOLATION

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 cooked mushrooms, grits, and feta cheese with no proper date marking. CDI: Feta discarded. Mushrooms and grits were properly labeled. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausage cooling in cooler drawer on kitchen line. CDI: Sausage moved to reach in cooler and placed on a sheet tray. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one plastic lexan of food in freezer, stored on the floor. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish machine. CDI: Employee shown by PIC where to place wet dishes. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several violations throughout facility including unapproved source, handwashing, cooling, hot holding, and date marking that demonstrate lack of control of the facility.

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 employee wash hands for 3 seconds, and turn off faucet with bare hands, thereby recontaminating them. CDI: Employee rewashed hands properly. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink designated for dish area to be blocked by towers of glassware in containers. CDI: Glassware relocated.

3-201.11 Use food from approved sources only. -P Observed morel mushrooms in walk in. PIC produced an invoice that said "miscellaneous mushrooms". CDI: PIC voluntarily discarded mushrooms. PIC directed to ensure that all mushrooms (and other food) are from approved sources only.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee, who was washing dishes, handle clean dishes with damaged gloves. Observed employee on front cook line adjust hat and wipe brow with gloves on and then continue to work with food. CDI: Employees directed to wash hands and don new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked containers with stickers still present. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pork stock cooling from last night in the walk in. Pork stock was 60F. PIC stated that the stock is to be cooled in the blast chiller, then transferred to the walk in once cold. CDI: Stock discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken on counter holding at 90F. Employee stated that he was waiting for it to cool, so it could be cut. CDI: Chicken reheated to 165F and then cooled in blast chiller. Employee directed to ensure active cooling methods are used. Observed sausage patties in steamwell holding below 135F. CDI: Sausage reheated to 167F during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS cashew butter held out on counter. Cashew butter reached 62F. CDI: Product discarded. REPEAT VIOLATION Improvement from last 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 cooked onions in reach in dated for 4/14, ham stock in the walk in dated 4/13, ham stock in walk in dated 4/8, and chicken soup in walk in dated 4/11. CDI: All items discarded. REPEAT VIOLATON

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 cut cantalope and honey dew cooling in produce cooler while tightly covered. CDI: Melons rapidly cooled in blast chiller. Observed pork stock cooling in large plastic container in walk in cooler. CDI: Pork stock discarded. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas stored on the floor in walk in cooler. CDI: Bananas relocated to shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on front cook line with a watch on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters and in sinks on cook line. CDI: Cloths removed to dirty laundry. Observed wet wiping cloths stored in buckets on the line with 50ppm quat sanitizer. REPEAT VIOLATION

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 metal container being used to scoop dry good out in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers throughout facility. REPEAT VIOLATION Improvement from last inspection. 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 glasses stored on the floor near ice machine. CDI: Glasses rewashed. Discussion with PIC to ensure that all glassware is stored on carts or shelving 6inches off of the floor.

4-502.11(A) Maintain utensils in good repair. Observed duct tape wrapped around handle of knife on front line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive build up on interior of cooler drawer cooler on front line. Observed stickers left on dishes as they were coming out of the dish machine and being put away.

• 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move from loading dirty dishes to unloading clean dishes with no handwash. CDI: Employee directed to wash hands when moving from dirty to clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with stickers on them. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer low at 3-comp sink. All items run through dish machine. CDI : Ecolab called. Sanitizer at bar reading properly.

l 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed veggie stock cooked yesterday at 47F. CDI: Item discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held chicken on stove below 135F. PIC stated that it was extra and was going to be discarded. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, steak, and chicken stored at 51F in cooler. Cooler came unplugged. CDI: Items discarded and cooler plugged in.

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 date chicken stock at 8 days in walk in cooler. Observed sausage with no date mark in walk in. Improvement since last inspection.

| 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed improper consumer advisory for bar menu. CDI: Bar menu edited on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several pans of potatoes in walk in cooler, tightly wrapped and at 65F. CDI: Items taken to blast chiller for cooling. Observed egg cooling in prep unit at 50F. CDI: Eggs taken to walk in cooler for cooling.

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 bottles of oil at cook line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working on line with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth stored in soapy water. Observed other cloths stored in sanitizer below proper concentration levels. CDI: Sanitizer from bar sink used as one at back sink was too low. All items went through the dish washer for proper hot water sanitization.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers throughout facility. Items separated for drying. REPEAT VIOLATION

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 ice scoop with severe cracking at handle. CDI: New scoop ordered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone stored on prep surface. CDI: Cellphone relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front kitchen handsink. CDI: Towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked containers with stickers on them. CDI: Items taken to dish area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling for 2 hours in walk in, at 85F. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flat iron steak in cooler draweer at 50F with yesterday's date. CDI: Item discarded. Observed homemade pickles stored in cooler, previously on counter at 60F. CDI: Item cooled in walk in cooler.

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 two stocks dated 11/28 and 11/29 in the walk in cooler. CDI: Items discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on bar or restaurant menus. REPEAT VIOLATION. VERIFICATION REQUIRED

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 honey dew cooling in walk in cooler while tightly covered. CDI: Product vented. Observed chicken in walk in cooling while wightly wrapped. CDI: Product discarded. Observed lettuce cooling in drawer at front kitchen. CDI: Item moved to walk in for cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and salts at front kitchen with no label. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies near blast chiller. PIC advised to call pest control.

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 spatula stored in 122F water at front kitchen. CDI: Item taken to dish area. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on racks by walk in cooler. CDI: Items separated for drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket at server's cooler. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unapproved specialized processes throughout facility, bare hand contact, as well as other violations. PIC was a CFM but not fully carrying out duties.

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 handing croissants. CDI: Item reheated to 165F and used gloved hand to remove them from pan.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server handsink blocked by high chairs. Observed large food particles in line handsinks. CDI: Handsink unblocked and employees directed to only use handsinks for handwashing. 6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at handsink on line. CDI: Soap provided.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented and bloated can of pineapples. CDI: Item discarded. PIC directed to have a designated area for damaged product.

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 one shellfish container with no tag. PIC stated that it had been removed to the board of "completed" batches. Observed that tags did not have completion date on them and also were not stored in order of completion. PIC directed to follow the complete rule. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage stored on kitchen line at 80F from 7am. CDI: PIC directed to hold item hot or cold for service. Item reheated to 165F and then properly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs and liquid eggs stored on ice on line above 45F. CDI: Items rapidly cooled by properly making an ice bath and covering shelled eggs with ice. REPEAT VIOLATION

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 several items from greater than 24 hours not date marked. 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 several true pickled items dating as far back as September. CDI: All products over 7days discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on menus for restaurant. Observed no disclosure or reminder on bar menu for drink with raw, shell egg. VERIFICATION REQUIRED REPEAT VIOLATION

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Observed that on bar menu facility is using a cracked, raw egg, in a drink. Facility does not have proper warning label for consumer. PIC directed to use pasteurized egg or provide CA on bar menu.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility ROPing several TCS foods including chicken, watermelon, and other cooked products. Observed facility Sous videing chicken. CDI: ALL products ROPed and/or sous vide were discarded. See product disposition form. Obtain approved HACCP and variance. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes sliced during inspection tightly covered in WIC. CDI: Item vented for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and sugar unlabeled. Observed several food items mislabeled throughout facility. CDI: Correct labeling provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole lamb, pork belly, and various other items stored on the floors in WICs and WIF.

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 spoons stored in standing water in open kitchen line. CDI: Spoons taken for W/R/S. PIC directed to use one of the above stated methods for storing in use utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. Provide more air drying space.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored on floor near dry storage.

. 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 damaged lid stored as clean. CDI: Item discarded. 4-501.11 Maintain equipment in good repair. Observed damaged gasket on server station cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in flip top cooler directly behind grill holding at temperatures above 45F. (see temperature chart). CDI- product 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 Observed flank steak (6/3), turkey (5/31), collard greens (6/1) roasted broccoli (6/2) CDI-product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory disclosure (asterisk) missing on all newly printed menu's for eggs, steak and burgers cooked to order. CDI-menus were corrected and reprinted during inspection.

4-501.11 Maintain equipment in good repair. Observed flip top cooler unable to maintain temperature at 45F or below. The permanently attached thermometer was reading 41F, however all food temperatures inside the unit were 53F. Repair or replace unit immediately.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bowl of raw spinach for salads stored uncovered in salad prep cooler. CDI-PIC covered.

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 cooked Farro dated 2/20 in reach-in prep cooler. CDI-PIC discarded,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior surfaces of refrigeration units in need of cleaning. (REPEAT)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee store beverage on food prep table. CDI by removing beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and food residue on metal pans stored as clean on the drying rack. VR visit required within 10 days for compliance. Observed microbial build-up on soda fountain ice chute. CDI by cleaning. Observed food residue build-up on inside of microwave oven. CDI by cleaning.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed chicken wings possibly being prepared with non -continuous cooking. CDI- Gave PIC non-continuous cooking document/procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce, cooked potaotes in prep cooler stored > 45F. CDI by moving potaotes to walk-in cooler and placing ice packs on lettuce.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep cooler without ambient air thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet metal pans stacked on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored in 2nd floor storage room on the floor. Items are being stored under utility lines and with HVAC system. Store items in another location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on non-food contact area of soda fountain in hallway. Observed microbial build-up on cooler door gaskets.

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 heavy grease/dust build-up on hood system vents and lights. Observed dust build-up on ceiling tiles above prep table in prep kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling surfaces on ceiling tiles located over food prep table in prep/banquet kitchen. Repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw foods so that cross contamination is prevented. Observed raw ground beef stored over raw whole-muscle beef and bacon in walk in cooler. CDI, operator relocated foods for proper storage. Store foods in wrappings, packages, and covered containers. Observed foods uncovered / unprotected in walk in cooler and freezer. Observed drink pitchers of orange juice and water at wait station uncovered / unprotected. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to site and touch. Observed back of meat slicer soiled with dried animal food. CDI by instruction. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chemical dish machines shall provide proper concentration to sanitize equipment. Observed chemical dish machines behind bar areas not providing proper santiizer concentration. CDI, maintenance repaired dish machines while on-site. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Dat mark potentially hazardous food that is ready to eat and held over 24 hours. Obsered 1 tray of potentially hazardous food that was not dated correctly and had a date of preparation of 3/18 but was prepared yesterday in reach in refrigerator along cookline. Observed 1 container of butter that was not clearly date marked. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed bottle of cleaner and degreaser stored on top of dish machine. CDI, operator relocated toxic substances for proper storage.

8-103.11 Documentation of Proposed Variance and Justification - PF General Comment: Chef stated that they are working on re-submitting the Variance and HACCP plan to the state for vacuum packaging. Operator stated that they understand that it this process is unapproved until the HACCP and Variance is approved by the state. PIC stated that they have ceased vacuum packaging and do not vacuum package on site. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer solution in-between uses. Observed severa wet wiping cloths stored on prep surfaces throughout kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean equipment and single-service articles shall be stored in a clean, dry area. Observed clean plates stored in several transport storage bins that were collecting debris. Repeat. Observed single-service towels stored next to sanitizer solution bucket. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert forks, and knives so that handling of lip and contact surfaces are prevented. Observed several containers of forks not properly inverted.4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed wet stacked plastic bins used for food storage at warewashing area.

4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scoring or scratching. Observed 2 cutting boards with heavy scratches. CDI, operator removed cutting boards from use.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed some dust accumulating on ice machine and in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage by walk in cooler where operator stated that a shelf was removed from wall. Repair.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of equipment or food. Observed 1 employee beverage stored over 3 compartment sink. CDI, operator relocated drink

2-301.12 Cleaning Procedure - PGeneral Comment: Use proper procedures to wash hands. Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Foods shall be stored in wrappings, packages, or covered containers. Observed apples, uncovered / unprotected at breakfast bar area. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PChemical dish machines shall provide proper concentration of sanitizer. Observed 2 chemical dish machines not providing proper concentration of chlorine behind bars. CDI, operator repaired dish machines during inspection. Repeat.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces of equipment in contact with potentially hazardous food shall be cleaned at least every 4 hours. Observed slicer blade soiled with dried food debris. CDI, operator removed guard for cleaning. Clean ice bins according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed 1 ice bin accumulating black soil residue. CDI, operator turned unit off for cleaning. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFUse proper date marking procedures. Observed 2 containers of pasta and 1 container of sausage not date marked and operator did not know when items were prepared. CDI, operator voluntarily discarded foods.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory that consist of a DISCLOSURE and REMINDER statement. Observed some undercooked items without a DISCLOSURE statment on breakfast menu. CDI by instruction, provide proper consumer advisory on all menus by next inspection.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PFGeneral Comment: Operator waiting on the State in order to begin Vacuum Packaging foods. Facility has not heard anything yet in regards to their HACCP and Variance that they submitted a few months ago. CDI, Operator stated that facility discontinued process.

8-103.11 Documentation of Proposed Variance and Justification - PFGeneral Comment: Operator waiting on the State in order to begin Vacuum Packaging foods. Facility has not heard anything yet in regards to their HACCP and Variance that they submitted a few months ago. CDI, Operator stated that facility discontinued process.

2-402.11 Effectiveness-Hair Restraints - CGeneral Comment: Food employees shall wear effective hair restraints. Observed 1 food employee not wearing a hair restraint.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean linen and equipment in a clean, dry area. Observed a bag of clean linen stored on ground below prep table. Observed several clean towels and aprons stored on soiled prep table in kitchen. Observed several clean dishes stored in a container that was collecting food debris along prep line. Observed several clean plates stored on metal storage racks collecting debris. Repeat.

4-501.12 Cutting Surfaces - C Cutting surfaces shall be free of heavy scoring or scratches. Observed 1 cutting board with heavy scratches. CDI, operator removed cutting board from use.4-202.11 Food-Contact Surfaces-Cleanability - PFMultiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 1 fryer basket with a damaged wire. CDI, operator removed fryer basket from use.4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of nonabsorbant and smooth material. Observed absorbant linen lining shelf near drying rack at dish machine and plate racks.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed some food debris and soil accumulating heavily near drain lines along prep line.

3-301.11 Preventing Contamination from Hands - P,PFNo bare hand contact with ready to eat food. Observed operators touch a hamburger and chicken breast with their bare hands. CDI, operator voluntarily discarded foods.

6-301.12 Hand Drying Provision - PFGeneral Comment: Disposable towels or another means to dry hands shall be provided at handwashing sinks. Observed no disposable towels left at handwash sink behind bar area. CDI, operator provided towels during inspection.

3-402.11 Parasite Destruction - PGeneral Comment: Provide parasite destruction letter or information from supplier for salmon from supplier is exempt from parasite destruction. Observed salmon offered on menu that operator stated was undercooked but no information from supplier on site. CDI, operator provided fax during inspection that stated that the salmon they serve from their supplier is aquacultured salmon.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed ice machine accumulating black reisude on plastic ice shield. Repeat. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PChemical dish machines shall provide proper concentration to sanitize equipment. Observed chlorine dish machine not properly sanitizing equipment and discharging 0ppm chlorine as indicated by test strips. CDI, maintenance repaired dish mahcines on site. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed sausage hot held at 119 degrees F in hot box. CDI, operator voluntarily discarded 1 pan of sausage.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFProvide proper consumer advisory on menu for animal foods offered undercooked ur uncooked. Observed proper consumer advisory for breakfast menu but no consumer advisory for fish and steaks offered undercooked to customers on new dinner menus. CDI by instruction, provide proper consumer advisory by next inspection.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PFObserved operator state that they have submitted a HAACP and VARIANCE to the state for Reduced Oxgyen Packaging and are waiting for hear from them for approval. Operators stated that they have ceased these processes until they are approved.

8-103.11 Documentation of Proposed Variance and Justification - PFObserved operator state that they have submitted a HAACP and VARIANCE to the state for Reduced Oxgyen Packaging and are waiting for hear from them for approval. Operators stated that they have ceased these processes until they are approved.

4-204-112 Temperature Measuring Devices-Functionality - PFProvide thermometer to measure ambient air temperature for flip top prep cooler. Observed no temperature measuring device inside flip top prep cooler.

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 several clean aprons uncovered/unprotected and stored on soiled area below prep table near walk-in cooler. Observed several clean utensils stored in a bin that was accumulating soil debris.

4-205.10 Food Equipment, Certification and Classification - CFood equipment shall meet ANSI / NSF standards and be used according to manufacturers recommendations. Observed "houshold use only" mixer stored in facility.4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed split gasket on 2 door reach-in refrigerator. Observed consensation leak inside standing reach-in refrigerator and water accumulating on bottom of unit. Observed missing panel on ice cream feezer. Repair.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical faciltiies shall be cleaned as often as necessary to keep them clean. Observed some soil debris accumulating below dish machines at bar area and other hard to reach areas in kitchen and corners of walk-in freezer. Observed food debris accumulating on bottom of several reach-in refrigerators.

6-301.14 Handwashing Signage - CGeneral Comment: A handwash signs shall be supplied at each handwash sink used by food employees. Observed no handwash sign at handwash sink at bar.6-301.11 Handwashing Cleanser, Availability - PFHandwashing cleanser shall be available at each handwash sink. Observed no handwashing cleanser left at handwasing sink behind bar. CDI, operator provided handwashing cleanser during inspection.

3-203.12 Shellstock, Maintaining Identification - PFGeneral Commen: Shellstock tags shall be maintained with container until empty. Observed mussels in reach-in refrigerator without shellstock tags supplied. CDI, operator voluntarily discarded mussles.3-203.12 Shellstock, Maintaining Identification - PFThe date when the last shellstock from the container is sold shall be recorded on tag or label. Observed operators not recording the date the last shellstock is served on tag. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw steaks over ready to eat food and precooked bacon in walk-in cooler. Observed raw shell eggs stored above pasteurized eggs in flip top cooler. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machines at bar areas not providing correct concentration of chlorine sanitizer. CDI, operator called EcoLab during inspection and is relocating glasses to kitchen for cleaning.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to site and touch. Observed several plates along cookling accumulating food debris on low shelf. CDI, operator relocated plates for cleaning. Ice bins shall be cleaned according to manufacturers specifications or at least enough to prevent accumulation of soil. Observed 1 of 2 ice machines accumulating black residue on the top of machine.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed viel bone hot holding in smoker at 75 degrees F for 3 hours according to operator. CDI, 8 viel bones were voluntarily discarded by operator.

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 eggs and steaks that are offered to consumers undercooked. Observed current consumer advisory on menu consisting of a REMINDER statement but no DISCLOSURE. CDI by instruction.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PFGeneral Comment: Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under 3-502.11, a food establishment that packages potentially hazardous food shall control the growth and toxin formation of Clostridium botulinum and Listeria monocytogenes. A food establishment shall have a HAACP plan that contains the information under 8-201.14. Observed facility Reduce Oxygen packaging several meats, stocks and soups. CDI by instruction, the manager, Pat O'dawe stated he will discontinue ROP'ing foods until variance and haccp has been approved.

8-103.11 Documentation of Proposed Variance and Justification - PFProvide and maintain a Variance for Reduced Oxygen Packaging. Observed operator vacuum packaging several foods without a Variance. CDI by instruction, handout given to operator.

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches off of the ground. Observed several boxes of apples and produce stored on ground of walk-in cooler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment, utensils and linens shall be stored in a clean, dry area. Observed clean linen stored on soiled table. Observed disposable towels stored on low shelf of prep table. Observed scoop stored in soiled container at ice machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed 2 split gaskets on reach-in prep coolers.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed inside of several ovens, low reach in prep coolers and top of dish machine in need of cleaning.