FIG TREE RESTAURANT

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. Observed employee food items stored on a shelf commingled with food for sale, inside the standing RIF. CDI: PIC moved employee food items to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed various cases and bags of unwashed produce stored on shelves above large cambro of washed mixed greens, large cambro of washed/prepped lettuce, and large cambro of soup. PIC stated new employee on salad station has trouble reaching for the prepped salad mixes and will keep it there for when they are re-stocking for the shift. Ensure all washed/prepped/RTE food items are stored above unwashed produce to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of cooked polenta missing date label, stored inside the RIC. Observed pan of roasted poblanos missing date label, stored inside the WIC. PIC stated both food items were prepared yesterday. CDI: PIC created date labels for both TCS food items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of boiled potatoes cooling inside the WIC at a rate of 0.058 deg/min, not meeting the cooling rate. Pan was tightly covered with seran wrap, with potatoes in a deep metal pan. PIC stated potatoes had been cooling since an hour prior. CDI: PIC moved boiled potatoes into a sheet tray to leave uncovered and rapidly cool down in the WIC. 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)(8) Separate unwashed produce from ready-to-eat foods. Observed cambros of prepped veggies stored below pan of unwashed peppers, case of unwashed radishes, and case of unwashed herbs. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since number of storage order issue has decreased. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one pipette bag of roasted garlic date-marked with prep date of 2/02, stored inside make table 3. Observed tray of cooked polenta cake date-marked with prep date of 2/02, stored inside the WIC. CDI: PIC voluntarily discarded both TCS food items. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a large slab of cooked pork belly stored commingled with different cuts of raw beef. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a whole, cooked octopus held on a sheet tray left uncovered and stored towards the bottom of the speedrack inside the WIC. Ensure all food items are covered when cooling process has been complete. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 cambros full of washed/RTE salad mix that were stored under cases of unwashed produce, inside the WIC. Ensure all washed/RTE produce are stored above any unwashed produce to prevent possible contamination. EHS provided PIC with handout of correct storage order to utilize as a visual aid for employees to reference. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer out of battery. CDI: PIC went to the store and obtained new batteries for their thin probe thermometer before EHS was done with typing report.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of spinach stored directly on the floor inside the WIC. CDI: PIC removed cambro off of the floor to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside WIC. PIC stated that they are in the works of getting these shelves replaced in a few months.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed coming inside restaurant from outside and went to 3-compartment sink and washed hands. Employees must only wash hands in designated hand washing sinks. CDI - Employee educated and he washed hands at hand sink. 0 pts.

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. Raw foie gras (raw duck) stored above pans of raw beef in upright cooler. Do not store raw duck above raw beef. CDI - PIC moved raw duck to other cooler. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 2 containers of veal demi were prepared on 5-30 and 6-1. TCS ready-to-eat foods must be discarded within 7 days of preparation. CDI - PIC discarded demi. No increase in severity so kept at half credit. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bowl of peppers and container of spinach observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. CDI - PIC moved items to shelf. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Dumpster is rusting through. Replace dumpster. 0 pts.

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. Raw duck liver stored on shelf above raw beef in upright cooler. Do not store raw duck above raw beef. CDI - PIC corrected food storage order during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Demi glaze (1-18) in walk-in cooler, pesto made with cooked spinach (1-20) in sandwich cooler, and in house made chutney (1-18) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. 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 .

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of small sandwich coolers. 0 pts.

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’s disc thermometer used to check final rinse temperature of dish machines is out of battery. VR - Verification required within 10 days that establishment has method to check dish machine temperature.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Ceviche is prepared with raw red snapper. Supplier stated that red snapper is not guaranteed to be parasite free. Fish may only be served raw or undercooked if is is frozen by supplier, or farm raised. CDI - PIC took ceviche off the menu during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw duck livers stored on shelf above ready-to-eat foods in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw duck moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes (113-118F) and garlic cream sauce (130-140F) were below 135F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - Items reheated on stove top to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 88F at 3-compartment sink during inspection. Provide sufficient hot water during all hours of operation. Must be able to supply at least 110F water for washing utensils with soap.

5-205.15 Maintain a plumbing system in good repair. Small leak underneath hand washing sink in kitchen. Repair leak. // 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P No vacuum breaker or backflow prevention on mop sink faucet. Install vacuum breakers on both water lines. CDI - PIC removed hose as corrective action and will acquire vacuum breakers. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Hand washing sink blocked by bakery cart. Do not block access to hand washing sinks. CDI - PIC relocated cart. 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 Chicken stock in walk-in cooler was prepared on 4-20 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded stock. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of duck fat stored directly on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks observed on prep table. Do not store employee drinks in food preparation areas. Store in a separate area, such as a low shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by bakery moveable cart. CDI PIC moved cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw scallops and raw shrimp holding above 41F. CDI Items were placed in RIC less than two hours prior and were put back in WIC to rapidly cool. These items were only two items stored on bottom shelf. Top shelf items were holding 41F and below. No escalation in points last time was an WIC out. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.13 Single-use and single-service articles cannot be reused. Observed single use containers stacked clean for reuse.

4-502.11(A) Maintain utensils in good repair. Observed two mixer adapters hanging as clean with pealing protective surface. CDI PIC took items out of circulation to either resurface or 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 build up and debris in reach in freezer. More frequent cleaning is required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and leaf litter piling around dumpster. Remove debris and leaf litter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and debris behind ice machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over cooked broccoli in RIC. CDI. PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in bottom half of tall RIC and ambient on those shelves to be holding above 41F. PIC discarded items (lamb, veal, duck, elk). Observed all TCS items and ambient in WIC to be holding above 41F. PIC called repairman and voluntarily closed for the evening. All TCS items cooked (potatoes, gnocchi, green beans, etc. ), opened containers of milk, cheese, butter that were above 41F were voluntarily discarded. All commercially packaged items below 45F were moved to other refrigeration units. All raw meats below 45F were moved to other refrigeration units. VR required. 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 Observed cooked onions with out date mark, prepared day before. CDI PIC date marked items. 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 . 3-501.18 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 watermelon purée date marked 6/30. CDI. Item voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-201.11(A) Use food from approved sources only.-P Truffles from Toska Truffles found in walk-in cooler. Not enough information available to confirm if this is an approved source. PIC has agreed to not use truffles until it can be determined that Toska Tuffles are an approved source. VR - Verification visit to be conducted within 3 days.

4-501.11 Maintain equipment in good repair. Shelves beginning to rust in walk-in cooler. Torn gaskets present on 2 small sandwich coolers. Replace listed equipment. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet needs to be re-attached as it is about to fall off. 0 pts.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water at 3 compartment sink only reach 107F. Detergent manufacturer label does not indicate a minimum water temperature. Increase hot water temperature to maintain a minimum of 110F. - VR - Verification required within 10 days.

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 personal employee beverage stored on top of flip top cooler. Store in use beverages away from food and food contact items.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee come in back door, enter kitchen and don gloves to begin working with food without washing hands. CDI - EHS directed employee to wash hands before donning gloves to work with food. Hands washed.

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 bartender zesting/peeling oranges for bar drinks with gloves on then remove gloves and handle same partially peeled oranges with bare hands for juicing. CDI - oranges discarded. Do not handle ready to eat food with bare hands. Once produce is washed, it is considered ready to eat unless fully cooking.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed multiple bulk unwashed produce items stored directly over washed/prepped produce and other ready to eat food items in WIC. CDI - unwashed produce relocated under ready to eat food.

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 various TCS foods with expired date marking including watermelon gazpacho 7/26, jus 7/25, hot process pickle radish 7/20, house tomato chutney 7/2, open canned heart of palm 7/22. CDI - items discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed lamb carpaccio which is offered raw/undercooked on menu with no asterisk denoting part of consumer advisory. CDI- asterisk added to menu

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cheese plates after removing from dish machine. Do not towel dry utensils.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available inside of facility. This is facilities first inspection since the 2017 food code was implemented. CDI - PIC was emailed 2017 food code documentation. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 single container of mashed potatoes holding at 130F. CDI - Items were rapidly reheated. - 0 -

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed wiping cloths used to line containers holding broccolini and cooked potatoes. Do not use linen cloths in contact with food unless used to line containers like bread baskets during service. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed soda syrup boxes stored on floor in basement. CDI - Items picked up off of floor and placed onto rack. - REPEAT - 2 -

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

3-203.12 Shellstock, Maintaining Identification - PF. Observed live mussels and clams in pans in service cooler with no shellstock tag. CDI - items discarded. PIC made copy of tags from both source containers and will place copy with items in coolers going forward.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw beef stored directly above ready to eat food items in walk in cooler. CDI- beef removed. Observed raw meat items including raw elk and raw beef stored directly above ready to eat food including cooked octopus and polenta in upright cooler. CDI - cooler re-organized to place all raw animal foods on bottom shelf. REPEAT - full 3 point deduction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed countertop slicer with dried food debris on blade area. CDI - PIC cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top portion of cooler beside fryer holding above 41f. See chart. Items were overfilled with temperatures stratified - as warm as 50f on top and holding 41f in the bottom of the containers. Cooler is immediately adjacent to fryer which produces high temperatures. Maintain temperatures at 41f or lower or use TPHC procedures discussed during inspection to hold food in the flip top up to 4 hours and discard. CDI- items discarded. REPEAT - full 3 point deduction. Continued non-compliance with cold holding requirements may result in permit action or the implementation of a risk control plan.

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 multiple prepared TCS food items in line coolers and in WIC with no date marking present including house rendered bulk duck fat, cooked potatoes, cooked octopus, cooked peas, cooked spinach and more. PIC confirmed items held longer than 24 hours. CDI - items with no date marking were discarded or re-labeled if PIC able to verify prep date. Multiple items discarded during inspection today. 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 pan of cut tomatoes cooling in deep metal pan in reach in cooler at line area. CDI- tomatoes spread onto sheet pan in WIC to quickly cool. Do not cool TCS foods in deep containers or cool in high usage service coolers. Use methods that allow food to quickly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cioppino sauce stored directly on floor in walk in cooler, potatoes and oil stored on floor in dry storage area. Do not store food on the floor. REPEAT 3-304.13 Linens and Napkins, Use Limitations - C. Observed wiping cloths used to line containers holding cooked asparagus and cooked broccolini in coolers. Do not use linen cloths in contact with food unless used to line containers like bread baskets during service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing watch on wrist. Remove watches and jewelry from wrist when preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee using soiled wiping cloth to wipe cutting surfaces repeatedly at line area without placing soiled cloth in sanitizer solution between uses. Once used, place wiping cloths in to sanitizer solution if they will be used again or remove to soiled linen receptacle.

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 on the floor in basement area. Observed open single service items removed from packaging stored in basement/under adjacent to sewer lines.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler and on walk in cooler. Repair. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in basement. During inspection, refrigerator observed to be turned off and out of use but heavily soiled and growing mold. Remove as the cooler is not approved for commercial food service use and is not being maintained in a sanitary manner.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various non-food surfaces throughout with buildup including tops and sides of equipment, gaskets on refrigeration units, filter cover on ice machine, legs of equipment, shelving of equipment, and more. Clean to prevent pests.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under hand sink onto floor near dish area. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty buildup accumulated on ceiling vent fixtures blowing onto surrounding ceiling and wall surfaces. Observed floors under/behind equipment especially in dish area and under upright freezer need cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above RTE spinach in walk in cooler. CDI - PIC relocated spinach. Observed raw items stored over cooked duck in cold drawers. CDI - Rearranged to correct storage order. *Kept at half due to compliance with unwashed produce storage this inspection*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items over stacked in pans at top portion of sauté flip top holding above 41F - see temp chart. CDI - Pans halved and portions cooled in reach in freezer. Observed cold drawer unit holding TCS products above 41F - see temp chart. CDI - Items brought from WIC within 4 hours moved back into walk in cooler. Items held overnight or more than 4 hours 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 duck fat date marked for 2/21; time/temperature window had expired. CDI - Discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cold drawer unit unable to cold hold TCS products at 41F. Verification required within 10 days of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in dish area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of spinach stored on floor of walk in cooler. PIC relocated container.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer. Repair/replace as needed. REPEAT. *Zero points due to flip top unit repair since last inspection*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on prep surfaces upon arriving. Bottles and drinks relocated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handling peppers with bare hands. CDI - Peppers were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready to eat foods on speed rack in walk in cooler. CDI - Relocated fish to correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods on bottom shelf in walk in cooler. CDI - EHS instructed employees to reorganize to correct storage order.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed shield in ice machine with build up in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding above 41F in walk in cooler; see temp chart. Ambient temperature producing 45F. CDI - Discarded all TCS foods held longer than 4 hours in walk in cooler above 41F. Cooling items moved to freezer. Ambient temperature brought down to 41F, all foods made earlier today uncovered to cool rapidly.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed walk in cooler without internal thermometer. PIC provided one during inspection.

4-501.11 Maintain equipment in good repair. Observed lid not functioning properly on sauté flip top cooler. Observed split gasket on reach in freezer. Repair/replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Employee immediately began cleaning filters.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as asparagus being stored above RTE stocks and other RTE foods in walk in cooler. CDI- foods were rearranged during the inspection. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Butter Squash and tomatoes puree mix hot holding on steam line at <135F. CDI- Out of temp foods were rapidly reheated to 165F.-1.5 points.

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 Brussels sprouts cooling in walk in cooler while tightly wrapped. CDI- PIC ventilated foods by placing on a speed-rack. -.5 points.

4-502.13 Single-use and single-service articles may not be reused. Observed shucked oyster container being re-used for the storage of TCS foods in the walk in cooler. PIC is to discontinue use of articles that are not designed to be re-used. -.5 points.

5-205.15 (B) System maintained in good repair - C Observed leaking faucet at outside can wash. Ensure that all plumbing is in good repair. 0 points.

4-501.11 Maintain equipment in good repair. Observed several split gaskets in kitchen coolers - salad cooler x2, cooler to left of cook line, cooler at end of hot holding line. Also observed some rusted cooler racks in walk in cooler, at bar cooler, and at prep cooler to left of cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup on upper racks above back hand sink and floor mixer. Racks cleaned during inspection. Also observed non-food contact surfaces of slicer soiled with food residue. PIC had entire slicer cleaned during inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several sheets of gouyere cream puffs in several areas of kitchen. One tray exposed to drip from wet hands reaching for hand towel dispenser. CDI- sheets gathered and placed in oven for cooking.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found au gratin from previous day not date marked. Found spaetzel dated 3/14 in walk-in, said to be made 3/20. Quantity from this batch found in refrigerator dated 3/20. CDI- au gratin and spaetzel dated correctly.

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: Employee touched RTE fingerling potatoes with bare hands. CDI- potatoes voluntarily discarded. REPEAT.

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 oysters in walk-in with tag already placed in retaining folder. Keep tag with oysters until quantity has been sold or discarded. Found some tags from 60 days with no "sold on" date on tag. Most recent tags were properly labeled. CDI- tag placed with oysters in walk-in.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed grouper filets, half-shell oysters uncovered in walk-in cooler. CDI- items covered.

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 tongs stored on oven handle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors under and equipment needed.

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 exposed cooling succotash with back of hand. CDI- portion touched by bare hands discarded voluntarily.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food (fish) uncovered in walk-in cooler. CDI- fish covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P" Lobster potato cakes and raw meats 48 F in refrigerator at end of hot holding line. Other foods in unit above 45 F. CDI- unit emptied and foods moved to walk-in cooler. PIC states he will likely replace the unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P :Found chicken stock dated 9/15. Found cut cabbage dated 9/11. Both items voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Hard boiled quail eggs not date marked. CDI- allowed to date with previous day's date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found gaspacho cooling in large, dense, covered volume in walk-in cooler. CDI- ice bath prepared in prep sink and ice added to gazpacho.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee exit the restroom, enter kitchen, and did not immediately wash hands. CDI- PIC directed employee to wash 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 re-contaminate hands at faucet after washing. CDI- re-washed hands after dicussion.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed one under-counter dish machine reaching 134 F maximum final rinse. CDI- service call made. Facility had another high tempmachine operating correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found dense, high volume of butternut squash soup from previous day 54 F. CDI- voluntarily discarded by PIC.

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: Goat cheese not labeled. Cabbage dated 3/13. Chicken stock dated 3/19. Escargot fontina cream sauce dated 3/17. CDI- all voluntarily discarded by PIC.

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 : Large volume of thick butternut squash soup in bucket cooling from overnight. CDI- discard. Lobster cooling covered. CDI-vented. Dense volume of poblano sauce cooling 135 F. CDI- spread into thin pan. Cooled to 71 F in 45 minutes.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dish racks containing clean utensils exposed to splash from handsink at dish pit.

4-501.11 Maintain equipment in good repair. Shelving in refrigerator at end of hot line significantly rusted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDI - slicer taken apart during inspection, cleaned and sanitized.

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 deep bowl of roasted red peppers tightly covered in walk in cooler. Peppers measured 93F at 4:55 and PIC reported they had been placed into cooling at 1:40. CDI - voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few pans of food ex: cooked mushrooms, squash hash, garlic puree - without date marks. CDI - 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 dessert menu lacking consumer advisory for French silk dessert containing raw shell eggs. CDI - menu was reprinted immediately with proper consumer advisory in place.

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 items recently placed into cooler for cooling in tightly covered deep containers. CDI - each was evaluated and corrective action was taken - spreading on shallow pans, uncovered or vented, and temperature was measured to ensure cooling rate was high enough.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelving in dry goods area, on notebook in bin above hand wash sink, on NFCS of slicer, and on some cords above hot line.

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 loading soiled dishes and then washing hands for much less than 15 seconds and turning off faucets with bare hands after washing. CDI - employee was corrected and rewashed properly. A Spanish handwash sign was left to be posted next to the English one. Sign describes how and when to properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed all foods in small prep cooler to the left of the cooking line were measuring 47F-50F. PIC stated that they came out of walk in cooler about an hour earlier. CDI - all items in cooler were removed to the walk in for rapid rechilling. PIC stated that they would work out of the walk in tonight and get cooler repaired before using again. VR - return visit 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 cut brie without date marking. CDI - brie voluntarily discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer present in the prep cooler to the left of the cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in area of bar.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed a few boxes of unwashed produce stored above open shallow pans of cooling food in walk in cooler. CDI - pans relocated. Reorganize to keep unwashed produce below open ready to eat foods and below washed produce.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed fresh mushrooms for cooking. CDI - PIC stopped employee and had him wash both the whole and the cut mushrooms.

4-501.11 Maintain equipment in good repair. Observed a few split gaskets in kitchen coolers. Observed 2 of 4 hood lights burned out.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari above ready to eat cooked mushrooms. CDI - items rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans in walk in cooler were uncovered but not in the cooling process - example: duck fat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor pink residue on deflector edge.

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 small pans of ready to eat items without date marking. Most were made last night but should have been date marked clearly. CDI - allowed PIC to add dates since he was the person who prepared items. Mark all pans clearly in the future.

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 ice scoop stored on top of towel dispenser near hand sink. PIC removed and decided to store scoop in clean pan atop the ice machine.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device on faucets at can wash. VR - verification required.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed recycle bins full past overflowing and excess glass etc spilling out onto ground surrounding bins. PIC explained that collection company had missed a pickup last week and that they were not successful at getting service after calling for two days. Inspector spoke by phone to collection company and they came to pick up items before inspection was finished.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed mushrooms and corn on the cob stored in walk in cooler above open pan of cooling octopus and closed pot of ready to eat stock. CDI - items rearranged properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed large container of garlic in oil stored on shelf above prep cooler. Product is used daily. CDI - PIC voluntarily discarded all product and will store 45F or below/135F or above from now on.

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 working containers of salt/pepper mix, oils, and vinegar.

4-502.12 Single-Use articles may not be reused. Observed several instances of single-use containers being reused for storage of food - chopped garlic in ricotta cheese tub, for example. Also observed washed single-use containers ready for re-use stored with other clean utensils. PIC will discontinue use.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu listed lamb which is offered undercooked but disclosure was not present. CDI - menus were immediately reprinted with disclosure asterisk in proper location.

4-501.11 Maintain equipment in good repair. Observed ends of one prep cooler rack were showing rust. All other equipment in good repair.

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 cook use bare hands to begin to garnish plated food. CDI - cook was stopped, got new garnish, and washed hands and gloved before garnishing. Discussed with PIC that having a small spoon handy might be easier.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up in ice machine. CDI - cleaned and sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed top of one prep cooler not holding foods at or below 45F. See temperature chart. CDI - items were voluntarily discarded. Observed ice bath holding cut cabbage at 51F. CDI - more ice and water was added to ice bath. Cabbage had been in bath less than an hour.

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 mushrooms. cooked pears, cooked rice. CDI - all 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 expired food - cous cous dated 12/15 and 12/20. CDI - voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of demi glace and container of bass on floor of walk in upon arrival. CDI - both moved to shelving.

4-501.11 Maintain equipment in good repair. Observed several split cooler gaskets. Observed rusty walk in cooler shelving. Observed some cracking on shelf coating of 1 door upright cooler.

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

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 three burned out hood lights. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling tiles.

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 TCS RTE food items not date marked from as long ago as Friday. CDI - voluntarily discarded except for items from last night.

4-502.13 Single-use and single-service articles may not be reused. Observed several single use containers, such as ricotta cheese tubs, being reused for storage. Move away from these and begin using containers intended for reuse.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler and undercounter cooler. Observed handle guards on prep cooler were chipped away and repaired with uneven surfaces which would be difficult to adequately clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one small prep cooler not holding temperature adequately cold. Items measured 47F-48F. Larger pans of each items were still in walk in cooler, where they were measuring in the 42F range. Working pans had been in prep cooler about an hour. CDI - unit was turned down, products were also iced. PIC will call for repair.

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 containers of cut tomatoes, sauteed mushrooms, fried plantains, and cut cabbage being held under TPHC but without written procedures. CDI - allowed time to be marked, as large wine dinner was in progress. Sent PIC the template to use when placing foods under time rather than temperature control. Reminded PIC that foods must be either 45F and below or 135F and above when time begins.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple working containers not labeled - salt/pepper mix, oil.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust has built up again on dry goods racks as well as on electrical cords above cook line. Clean more frequently.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on top of prep 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 several TCS foods not date marked, including potatoes, polenta, asparagus, escargot, cream sauce. CDI - corrected by instruction, dates added or product voluntarily discarded.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in crevice between prep table and cooler. This area is not considered clean. Observed ice scoop and cutting boards stored behind faucets. Do not use this area.

4-501.11 Maintain equipment in good repair. Observed some rusted racks inside walk in cooler.

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 very dusty ceiling vent cover above dry goods in kitchen, dust on electrical cords above cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored above beverage sink.

2-102.12 Certified Food Protection Manager - C. No certified food protection manager on site.

6-301.14 Handwashing Signage - C.A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. No handwash signs at kitchen and bar hand sinks. Signs left.

3-402.11 Parasite Destruction - P. No letter of parasite destruction for steelhead trout offered undercooked on menu. VR and CDI - will return to verify letter; meanwhile, fully cook trout to 145F or above.

7-102.11 Common Name-Working Containers - PF. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Unlabeled spray bottle of liquid, supposedly sanitizer. CDI - discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label all working containers of food.

3-304.12 In-Use Utensils, Between-Use Storage - C. During pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135F or higher, or in running water of sufficient velocity to flush particulates to the drain. Observed container of room temperature water holding utensils at dessert station.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store cleaned equipment and utensils, clean linen, single service and single use articles in a clean dry location, where they are not exposed to splash, dust or other contamination, at least 6 inches off the floor. Observed cake/cheese knife stored behind faucets of prep sink.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipmentObserved multiple employee beverages stored on/over food prep surfaces. CDI- discardedRepeat Violation - PIC needs to address and correct

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked foods not date marked. CDI- instruction providedNOTE* ALL DATE MARK APPLICABLE FOODS NOT PROPERLY DATE MARKED OR OUT OF DATE WILL BE DISCARDED DURING FUTURE INSPECTIONS.THIS INCLUDES DUCK CONFIT AND OTHER PROTEIN BASED STOCKS.