JIMMY, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that multiple items in the pizza prep unit were above 41F. See temperature chart. PIC stated this was due to the lids being left open during the rush. After 50 minutes the ambient air temperature of the unit was 45F. CDI- Food in the unit was placed into the walk in cooler in ice baths. See temperature chart.ANy food that had been in the unit more than 4 hours was voluntarily discarded by PIC. Prep unit temperature was dropping at the end of insepction. PIC to use ice to help hold products at 41F or below until unit can be serviced or facility is confident in its ability to hold TCS foods as 41F or below. **REPEAT** EHS is not issuing a risk control plan due to facility replacing two of the units that were unable to maintain temperatures of 41F or below. See comments for more details. -3- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed a bottle of garlic oil and pepper oil being held on TPHC to be discarded at 1:54pm. CDI- PIC voluntarily discarded the oils. ‘ -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flies in the kitchen. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (entire right side of top prep unit) to be holding above 41F in the prep unit closest to the grill on the front line and multiple items in the pizza prep unit to be above 41F. CDI- PIC removed all items that were found to be out of temperature and took them to the walk in cooler to rapidly cool. PIC took temperatures of all units before opening at 11AM and all were found the be 41F or below. PIC cleaned the coils of the pizza prep unit and within 30 minutes the cooler reached 39F. See comments. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have an accurate irreversible registering thermometer for their dish machine. EHS’ thermometer read 166 while facility thermometer read 146. Facility is ordering a new thermometer. 10-day VR required. -0.5-

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. Observed facilities dish machine was only able to reach a utensil surface temperature of 156F. Facility was actively using the dish machine. CDI- PIC was able to increase the temperature on the booster and dish machine is reaching 166F. -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Brie, roasted tomatoes, grilled onions, and cherry tomatoes holding above 41F. Items were double panned which could influence temperature as all other TCS items were at 41F or below. CDI- PIC stated that items had been placed on the line approximately 2 hours prior, EHS allowed facility to cool products in WIC. **REPEAT** -1.5- **Points deescalated due to overall improvement. During previous inspection facility had two prep unit that were down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after going through dish machine. CDI- EHS provided education and dishes were rewashed/rinsed/sanitized. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep unit and salad prep unit holding with holding TCS foods above 41F. See temperature chart. PIC moved items to walk in cooler to cool as they had been placed into the unit approximately 1 hour prior. PIC stated that a vendor will be called to service the units. Facility will utilize ice baths to maintain TCS foods at 41F or below until units are repaired. 3-day VR REQUIRED. **REPEAT** *Full Points* 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding salad dressings and cheese on TPHC without written procedures. CDI- EHS provided a copy of procedures and PIC completed onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging stored with dry goods near ice machine and above paper products near dish pit. CDI- PIC relocated items to approved location. EHS advised designating an area for employee belongings. **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F. Observed ambient air of some units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. PIC cleaned fans and rearranged items and ambient air of all units was observed at 41F or below by end of inspection. EHS advised facility to continue to monitor temperatures at cold holding units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sausage cooling at a low rate in WIC. Item was found cooling on sheet tray but could have been more spread out/less dense. -CDI- PIC separated items into smaller portions and placed in blast chiller to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handles of stove and other equipment. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed blender with a crack. -CDI- PIC discarded. -0-

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 cracked light cover. Replace. 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 slight dust buildup on ceilings. Increased and more thorough cleaning frequency recommended. -0-

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling soiled utensils and return to handling clean utensils without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dustpan stored in front of handwashing sink. Observed pizza dough stored in front of handwashing sink. -CDI- PIC relocated items. **REPEAT** -2-

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 no last use date on shellstock tags. Observed shellstock tags not stored in chronological order. -CDI- PIC corrected order. -1-

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- Observed final rinse temperature at 151F. -CDI- PIC corrected and final rinse temperature was at 162F. -0- 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed pasta machine blocking access to hand sink and trash can and pizza dough container blocking access to another hand sink. -CDI- PIC relocated items. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items at grill station above 41F. Observed ambient air of unit at 32F. Observed multiple items in salad prep unit above 41F. Observed ambient air of unit at 41F. Observed items at pizza station above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut romaine lettuce, chickpea salad (Ceci) and tomato sauce cooling with lids in plastic containers at low rates. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 housemade oils in squeeze bottles with no labels. Observed 2 containers of flour with no labels. -CDI- PIC properly labeled items. -CDI- PIC properly labeled items. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on air drying techniques. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated both on using a barrier to turn off faucet and both rewashed hands. -0-

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- Observed no consumer advisory disclosure footnote on printed brunch menus. PIC showed EHS online brunch menu which had consumer advisory. However, when PIC printed new menus, footnote was being cut off. -CDI- PIC changed formatting/font and will reprint menus. -0.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed 3 containers of cut romaine lettuce prepared today cooling in WIC with lids and filled to the top. -CDI- PIC removed lids and placed on a sheet tray to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 salt, oil, dry seasonings, and white wine on cook line with no labels. Observed oil and vinaigrette on back line with no labels. -CDI- PIC labeled items. **REPEAT** -1-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris in containers where clean utensils are stored. -CDI- PIC replaced containers. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no quarternary test strips for 3-compartment sink and sanitizer buckets. -CDI- PIC showed EHS proof that items had been ordered and would be coming in at the next shipment. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) handwashing sink next to standing reach in freezer blocked by recently cleaned rolling pasta extruder. CDI - PIC rotated standing pasta extruder to avoid blocking handsink. Note: EHS observed warewashing area handsink with no paper towel in towel dispenser at time of inspection. Single service absorbent wiping cloths were stored on top of paper towel dispenser. PIC and sous chef replaced paper towels from readily available supply to provide better hand drying device.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed six (6) containers of previously frozen, chopped steak tartare portions stored above Parmesan wedge in mini RIC. CDI - EHS rotated steak to lower portion of shelving in RIC to prevent potential contamination. EHS provided storage order guides for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately six (6) unlabeled granular spice bin or shakers throughout kitchen, including salt and pepper bins at front prep lines, and chip salt shaker at spice rack. CDI - Facility was in the midst of shift change labeling and sanitization procedures during inspection; all unlabeled spices were labeled prior to end of inspection.

3-302.15 Wash fruits and vegetables prior to use. - Observed two (2) bins of produce (avocados and pomegranates) in WIC stored as washed produce with stickers still attached. Remove stickers and sticker residue during washing process. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed one (1) container of tasting spoons stored approximately half of the tasting spoons with lip contact surface stored exposed. CDI - EHS donned glove and inverted exposed spoons to prevent potential contamination by hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed smoked Brie and smoked mozzarella in lunch prep top at 48F and 52F, respectively. Items were date marked as having been prepared in the previous evening. PIC stated that items may have been placed at room temp for extended period of time during set up, but was unable to verify if items had been cooled effectively. CDI - PIC voluntarily disposed of out of temperature 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed carbon cooking bricks stored above spice containers at rolling cart. Observed properly concentrated sanitizer bucket stored at elevated median above prep table. CDI - PIC reoriented rolling cart storage order. EHS lowered sanitizer bucket to available lower storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (cutting herbs) without effective hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple cook line employees with watches and wristbands.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in WIC stored as washed produce with stickers still attached. Remove stickers and sticker residue during washing process.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed pasta dye cuts for pasta extruded stored in room temperature water in between continued uses. REPEAT. Note: No escalation due to noted improvements; grill side utensils such as tongs and spoons were kept in properly tempered water on flattop grill. Store pasta dye cuts dry and wet prior to use as needed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed drying of dishes with disposable sanitizer rag. Discontinue cloth drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes) stored with exposed food contact surfaces. CDI - EHS and PIC reoriented single service articles to prevent potential contamination.

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 cheese with bare hands. CDI, cheese voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut lettuce recently prepared and cooling in deep covered containers with temperature 1 at 11:29 was 60 degrees F. Cooing temperature 2 Remained at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce relocated to shallow sheet pans to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -0 Observed pizza prep refrigerator with ambient air temperature of 46 degrees F. ALL TCS foods in unit over 4 hours voluntarily discarded and TPHC to be used on refrigerator until unit repaired. Long term compliance visit needed to ensure unit calibrated and maintaining TCS foods at required temperature. Risk Control Plan to be requested if cold holding is in violation next inspection or visit due to repeated risk factor violation on inspections. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed dinner menu missing DISCLOSURE and REMINDER statement on consumer advisory. CDI, new menus printed while 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 cut lettuce recently prepared and cooling in deep covered containers with temperature 1 at 11:29 was 60 degrees F. Cooing temperature 2 Remained at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce relocated to shallow sheet pans to rapidly cool. 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 .

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 bins of sugar and white powders not labeled. PIC stated working on color coded system for labeling but no written documentation provided on system. Label or provide written documentation SOP to indicate food ingredients that are not easily recognizable inside colored storage bins.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils maintained in water at 79 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked. Improvement made since previous inspection. Points not escalated today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed test kit discolored and near empty. Vr needed to ensure facility has test kit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed thermos and phone stored on rack over clean equipment at dish area.

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 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 . Observed 1 food employee not vigorously rub hands for required time. CDI, employee rehashed hands.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine not consistently reading 160 degreeS F surface temperature. Maintenance contacted during inspection and arrived on-site. Facility to wash, rinse using dish machine and sanitize at 3 compartment sink. Long term compliance visit needed to ensure calibration of dish machine.

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 unsalted butter over stacked in prep unit and sitting on prep table above 41 degrees F. No TPHC procedures observed for butter. CDI, butter in prep unit voluntarily discarded and TPHC procedures provided and completed on site for unsalted butter facility was going to use Time As A Public Health Control for.

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 sauce not date marked in prep cooler along line. CDI, sauce voluntarily discarded. Improvement made since previous inspection.

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

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. - REPEAT - Observed small deli prep cooler closest to WIC holding multiple TCS items above 41F (see temperature chart). Per PIC, all items are held in the WIC overnight and placed in the prep unit around 10:30am prior to opening. - CDI - PIC moved all TCS items to WIC to quickly cool. Unit is right next to wood fired grill. EHS highly recommends placing unit on time when wood fired grill is in operation due to high ambient temperatures. PIC agreed to place unit on time. - NOTE: EHS elected to not increase point deduction due to different unit having cold holding issues. Full points will be taken at next inspection if cold holding issues persist regardless of which unit is not maintaining 41F or below.

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 pork sausage stored in cooler drawer dated 09/10. - CDI - PIC voluntarily discarded pork sausage. 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 cooked potatoes and roasted tomatoes stored in WIC dated 09/19 but were prepared 09/18 per PIC. PIC stated items were placed on sheet trays on speed rack yesterday to cool and were placed in containers today. - CDI - PIC correct date mark label. EHS recommends re-training staff on proper date marking methods to ensure staff is dating items based on the day they were prepared and not the day they were placed in the container.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed ceci being held on time at salad station lacking a label to indicate the 4 hour window for when the food should be discarded. - CDI - PIC time placed label on ceci.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat for sanitizer bucket in bar area. - CDI - PIC replaced sanitizer bucket with proper concentrated sanitizer of 200ppm quat.

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 multiple items holding above 41F in middle flip top unit across from stove area (see temperature chart). Ambient temperature of unit reading above 50F at 2:30pm. Per PIC, cooler read at 37F when checked at 10am before lunch rush. -CDI - PIC moved TCS foods to walk in cooler to rapidly cool. EHS recommends filling containers less due to high heat area. Ambient temperature of the unit read 39F by the end of the inspection.

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 spices and seasonings not labeled.

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

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 food debris in bottom of 2 door reach in freezer. Increase cleaning frequency to prevent accumulation.

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 all employees washing hands when needed however EHS observed several employees turning the faucet off with their bare hands. CDI- Education was provided on how to wash. After education was provided EHS observed proper hand washing.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed the handsink on the cook line blocked by a trash can. CDI- PIC removed the trash can. NOTE: point deduction has remained the same since all other 5 hand sinks were not blocked. However, if the violation occurs again point deduction will increase.

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 meat slicer, grinder, veg dicer/slicer blades and metal pans stacked and stored with food debris and/or sticker residue build up. CDI- PIC moved all items to the dish machine area to be properly cleaned prior to next use.

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.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 mushroom stock, shrimp stock, parm/veg stock, basic tomato sauce, roasted garlic, milk, chork (mixed chicken and pork stock), ricotta cheese, dehydrated made in house onion powder, and heat treated cut leafy greens all either not date marked or expired. Cooked apple jam date expired. CDI- PIC voluntarily discarded the items.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed pesto and heat treated lettuce that was placed on TPHC from last night (5-9) that had not been discarded. CDI- PIC voluntarily discarded the items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed no consumer advisory for mixed drink quality thyme raw egg white on cocktail menu. A VR will occur within 10 days to ensure the consumer advisory is provided and correct.

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 cut lettuce, cut tomatoes, roasted onions, sun dried tomatoes (cooling at ambient air below 135F) and Italian grits all attempting to cool, covered and in prep units. CDI- PIC moved all items to the walk in cooler uncovered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods and cooking, with long hear however not wearing a proper head cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods and cooking with watches or bracelets on the wrist.

3-302.15 Wash fruits and vegetables prior to use. - Observed fresh produce being chopped without being washed prior to cutting.

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 - REPEAT- Observed no max/min thermometer available for high temp dish machine. A VR will occur within 10 days to ensure a device is provided.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and employee reporting agreement form, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink on the cook line blocked by a trash can. CDI- PIC removed the trash can.

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 at least 6 shellstock tags recorded without the date on the tag when the last shellstock from the container was used. CDI- PIC went through receipts and records and added dates in chronological order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 compartment sink registering between 0-100 ppm. EHS tested the quat concentration multiple times and received the same results. Per manufacturer, the recommended concentration is 150-400 ppm. PIC stated they have contacted their chemical service provider to come out. CDI- Service provider arrived during inspection and corrected check valve issue with chemical dispensing unit. Concentration levels measured between 200-300 ppm. Points kept at half due to correction during inspection. EHS recommends routine service to dispenser.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 3-4 packages of frozen octopus thawing not completely submerged under running water. CDI- PIC placed the food items in a larger container that allowed the products to thaw while completely submerged under 64F water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wiping cloth sanitizer buckets with quat concentrations between 0-100 ppm. Per manufacturer, the concentration levels shall be between 150-400 ppm. REPEAT. See violation #14 for additional information. CDI- Chemical dispensing equipment repaired during inspection and buckets emptied and properly refilled.

4-904.13(B) Preset tableware shall be removed when customer is seated if unused, or must be cleaned and sanitized before further use. EHS observed unprotected preset tableware at all dining tables. Based on conversation with Executive chef, the preset tableware is only removed during shift changes. EHS discussed requirement and the following options: preset tableware shall be protected by being wrapped, covered, or inverted; or preset tableware shall be removed when customer is seated and replaced with clean and sanitized tableware.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips accessible for use at establishment’s 3-compartment sink. CDI- Quat test strips provided by chemical provider during inspection. 4-302.13(B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. Machine was stocked during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 compartment sink was registering 0ppm so all sanitizer buckets were out of compliance. Container was changed and sanitizer read 200ppm. All buckets were refilled with this.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods such as lettuce, tomatoes, salami above 41F. Unit was packed full and some of the items in the unit such as sliced tomatoes and cooked onions had not been properly cooled. So, unit appeared to be struggling. Items were moved to the walkin cooler to rapidly chill back down to 41F. They were coming down in temperature (42,44F) when checked at end of inspection. PIC will monitor unit and adjust methods. Return visit required.

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 Roasted garlic and an oil made with roasted peaches were dated beyond 7 days. Discarded during inspection.

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 No procedures on site for TPHC items (numerous items throughout kitchen). Oil with roasted peaches must be on TPHC if left at room temperature. Placed on time during inspection. Facility was just setting up for dinner service upon arrival. Procedures must be on site for all TPHC items. TPHC procedure template emailed to PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure is missing at the bottom of the menu. Something like “cooked to order” needs to be added after the asterisk. Return visit required within 10 days to ensure in compliance.

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 numerous foods throughout that had been placed in containers before they finished their cooling process on sheet pans - Potatoes, broccoli rab, sliced tomatoes, roasted onion, roasted garlic, salsa verde, roasted radicchio, all types of pestos. All made within the last hour for dinner service. They were broken down onto sheet trays/shallow pans and cooled on speed rack. They were all coming down (41-44F) at the end of the inspection. New employees will be retrained on proper technique.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer was below 0ppm in buckets due to 3 comp sink sanitizer not dispensing properly. Corrected during inspection.

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 in water on prep surface. Container was moved to the griddle to heat water above 135F.