STEAK 48

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 various shellstock tags being stored out of chronological order during inspection. CDI - PIC corrected. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various internal pieces of meat slicer soiled with food debris during inspection. CDI - Meat slicer disassembled and cleaned. 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: 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 various foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. 1.5 pts. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multitude of equipment wet stacked during inspection. Ensure all equipment is properly dried before stacking. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed various handsinks void of waste receptacles during inspection. CDI - PIC provided. 0 pts.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored behind arugula in prep unit. CDI: Storage order was rearranged. Points remain the same due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 at 52F with 30 mins left in cooling window. CDI: Lettuce was placed in walk in freezer to cool. EHS observed lettuce cool to 40F before end of window. For more information, please visit: www.meckncgov/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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soft bacon in hot well, mashed potatoes in hot box and cauliflower in hot box below 135F. CDI: Items were reheated 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 .

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 buttermilk, hollandaise and bernaise without time labels. CDI: Items were labeled.

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 cooling in large containers covered with tight fitting lids inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in prep unit on top of steaks. CDI: Drink was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over cooked pork belly inside meat walk in. Observed raw fish being stored behind crab mix and raw steak behind cooked egg mix inside prep units. CDI: Storage order was rearranged. 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. Observed soft bacon at 68F on cook line, item was left from last night. CDI: Item was voluntarily discarded. 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 spinach cooling at a rate of 0F/min in a thick portion inside walk in freezer. CDI: Spinach was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU ..

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 7 seconds. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of meat being stored in front of hand washing sink inside meat cutting room. CDI: Boxes were relocated.

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 buttermilk on TPHC labeled for 4pm- 11pm. Observed pork belly without a time label. CDI: buttermilk label was corrected, label was placed on pork belly.

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 caviar options listed on menu without asterisks. VERIFICATION REQUIRED.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of potatoes being stored under stairwell. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two dented cans being stored on shelving for facility use. CDI: Items were voluntarily discarded.

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 an employee coffee stored on top of the dish machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee drop a wiping cloth on the ground, pick it up and then prepare food without washing hands. CDI - Employee was educated and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee drop a wiping cloth on the floor, pick it up and then use the same glove for food prep. CDI - Employee was educated, discarded the glove, rewashed hands and donned new gloves.

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

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch. Observed another employee wearing a bracelet.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet-stacked dishes. Significant improvements made from previous inspection.

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 pitting dishes on the dish rack. CDI - Chef voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels for the dish pit hand sink. Observed a rag and ice inside of the dish pit hand sink. Observed a box of gloves inside of the meat cooler hand sink. CDI - all items were removed and paper towels were provided.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets stored on top of prep surfaces. CDI - Buckets were placed on lower shelves.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with watches or bracelets on. Improvements made from previous inspection.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. 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 bins for utensils with food debris on the insides.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location and in a way to prevent contamination. Observed tasting spoons with the handles sticking in opposite directions. contamination could occur by touching the ends of spoons before tasting. CDI - Spoons were moved to a cup with handles in one direction.

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 tiles in the meat walk-in cooler. Chef stated that they have put a work order in to have it repaired.

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

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 utensils stored in 115 degree water beside the grill.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Improvements made from previous inspection.

3-DAY VERIFICATION REQUIRED 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two 135+ degree foot pedal hand sinks in the back kitchen. EHS had difficulty washing hands. Chef was unable to turn temperature down.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside the flap and roof of one ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Gremolata Sauce with cooked tomatoes at 47-55 degrees. Item is kept inside of a small toppings cooler. CDI - Item was placed on 4-hour for today and will be added to the permanent list.

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 large bins for flour and salt with no label.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans in dry storage. CDI - Chef removed them to be returned to the supplier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 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 with watches and bracelets. Observed one employee with a large beard and no beard restraint.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. No escalation in points due to most dishes correctly dried.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two deeply stained cutting boards on the drying rack.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trashcan for the dish pit hand wash sink.

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 some tags stored out of chronological order. CDI: Order corrected.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna and salmon stored behind ready to eat items in cooler drawer. Observed raw veal stored behind ready to eat crab cake mix in cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass washer at 0ppm chlorine. CDI: All dishes will be washed through the main dish machine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed meat balls cooling after 2hr 45 min above 70F. CDI: Meatballs voluntarily discarded. Observed au gratin potatoes cooling after 3 hr 45 min still above 70F. CDI: Product voluntarily discarded. Observed pasta and in-house made tomato jam cooling after unknown amount of time in walk in cooler. CDI: Product voluntarily discarded. EHS recommends facility use cooling log to track cooling more closely. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 portioned pasta cooling while tightly covered in the walk in cooler. Observed tomato jam cooling in a deep container in the walk in cooler. Observed meatballs cooling on a speed rack very close together preventing air flow between pans. Observed au gratin potatoes cooling in a deep pan. CDI: Products 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed tuna thawed in walk in cooler. CDI: tuna packages cut open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and containers stored as clean. CDI: Items separated. REPEAT VIOLATION Some improvement as most dishes were correctly dried. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed towels stored under drain line of dessert area prep sink. CDI: Towels removed.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on main walk in cooler and on reach in salad cooler. Observed several dish trays for the dish machine broken and chipped. Replace damaged trays. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in need of replacing. CDI: Cutting boards discarded and replaced during inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed salad spinner with build up on seam of barrel. CDI: Barrel deep cleaned. Observed interior of seafood prep cooler in need of cleaning. Observed gaskets on cooler drawers for raw meat in need of cleaning.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on top of expo station. CDI - Container was moved to lower shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with crab meat inside of the reach in drawer. CDI- Scoops were removed during the inspection by PIC. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. - 0.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items such as crab meat, cheese, and lettuce above temperature threshold of 41F.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lettuce cooling inside of walk in cooler with lids tightly attached

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. REPEAT VIOLATION

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 ice scoop catch with microbial growth inside. Observed build up attached to dishes on air drying shelves. Ensure that ice scoop catch is being cleaned on a regularly to prevent build up inside. CDI- Ice scoop and catch was washed, rinsed, and sanitized again. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized.

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 items such as eggs, meatballs, feta cheese and half and half held above temperature threshold. Items in between 42-45F were cooled down below temperature threshold. Items above 45F were discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed meatballs that have not fully cooled placed inside of reach in unit to cool. Meatballs had a temperature of 45F. Meatballs were placed on time as a public health control per procedures. Au gratin potatoes were cooling directly on top of each other in a bulk amount inside of walk in cooler causing them to cool at a slower rate. Au gratin potatoes were moved to walk in freezer during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with crab meat inside of the reach in drawer. CDI- Scoop was removed during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. REPEAT VIOLATION

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Ensure that team members are actively washing hands after handling raw food and moving on to other foods such as ready to eats. Observed an employee handling salmon and moving to ready to eat with only a glove change in between. CDI- Employee was asked to wash hands and educated during the inspection by PIC. Observed another cook walk in to the back room and return with the same gloves. Ensure that team members are washing their hands in between the change of tasks. CDI- PIC asked cook to rewash hands during the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed bar sink without a handwashing sign present during the inspection. Observed a handwashing sink with a squeegee stored inside in the dish room during the inspection. CDI- Squeegee was removed during the inspection by the PIC.

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 ice scoop catch with microbial growth inside. Observed build up attached to meat saw inside of walk in cooler. Ensure that ice scoop catch is being cleaned on a regularly to prevent build up inside. CDI- Ice scoop and catch was washed, rinsed, and sanitized again.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk container of sugar without lid present. CDI- Lid replaced during inspection by PIC.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with pasteurized crab meat inside of the reach in drawer. CDI- Scoop was removed during the inspection by PIC.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the machine. CDI: Employee educated. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plasti containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. REPEAT VIOLATION

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 single service to go trays left open ended during the inspection. CDI- Single service trays were inverted during the inspection.

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 unwashed berries over prepped brussel sprouts. CDI: Items reorganized. REPEAT VIOLATION Significant improvement from previous inspection as this was the only item that was needing to be reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed au gratin potato staubs with food debris on them stored as clean. CDI: items rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed containers of pasta from yesterday above 41F. CDI: Product voluntarily discarded. Observed unsalted clarified butter at 51F from yesterday in the reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 meatloaf cooling at a rate of .03F/min in walk in. CDI: Product moved to walk in freezer and rapidly cooled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed feta date marked 10/13, cooked house steak sauce from 10/13, and cooked eggs from 10/14. CDI: Items voluntarily discarded. Observed tomato jam with a prep date of 10/23. CDI: Original batch was made 10/21. Date corrected. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on an open bag of arugula. CDI: Bag dated for yesterday. PIC stated that it was only added to the beet salad last night.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed 1/3 pan of unsalted clarified butter cooling in reach in from yesterday. CDI: Product voluntarily discarded. Observed pasta cooling in full hotel pan that is covered. CDI: Pasta separated, opened, and cooled in the walk in freezer. Observed meatloaf cooling in walk in while tightly wrapped. CDI: Product moved to walk in freezer. REPEAT VIOLATION

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the machine. CDI: Employee educated. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying.REPEAT VIOLATION PIC stated that facility is looking to add a larger dish machine with bigger booster and a fan to assist with drying of dishes. EHS advised PIC to send her the spec sheet prior to ordering to verify that it will work with the hot water heaters.

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 wooden boards used for lobster that are cracked on the food contact surface. CDI: Boards voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with very scored/rough surfaces. CDI: Boards voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on units throughout facility. CDI: Facility has ordered new gaskets and showed EHS the invoice. Gaskets are predicted to be here next week. REPEAT VIOLATION Previous gaskets replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at salad station handsink. CDI: Soap provided. Observed soap dispenser stop working at fry station handsink. CDI: Dispenser batteries changed.

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 shellstock tags are not stored in chronological order. CDI: Tags reorganized.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in cooler. VERIFICATION REQUIRED 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored behind butter in cooler drawer. Observed steak tar tar stored behind ready to eat items in the cooler drawers at the salad station. Observed raw bacon on top of Alfredo. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed all ice machines with black and pink build up on chutes and/or shields. Observed ice scoop holders with black and pink build up.

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 spinach cooling at a rate of .067F/min. CDI: Product split into smaller pans and cooled properly. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Mac and cheese sauce and Alfredo sauce cooling (0F/min)in cooler drawer and reach in respectively. CDI: Items to be used within cooling period. EHS informed PIC that these items need to be cooled to 41F prior to storing on the line or they must be placed on a 4 hour time hold from when they are finished cooking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf and creamed spinach holding below 135F. Items placed on TPHC today from 4pm. Items were seen being sold by 8pm. PIC and EHS discussed placing these items on TPHC permanently if temperatures cannot be maintained. Observed tempura asparagus at fry station holding out at room temperature. Item must be placed on TPHC if this is where it will be held. EHS emailed TPHC paperwork to PIC today. When EHS returns to verify storage order, TPHC paperwork will be checked. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mac and cheese sauce at front of walk in cooler door prepared 9/19 holding above 41F. CDI: Sauce cooled down 45 min later. EHS and PIC determined that due to proximity to the door, items were not maintaining temperature. EHS suggested relocating this cart or using the cart for non-TCS items going forward. Observed buttermilk above 41F at fryer station. CDI: Buttermilk discarded and refilled. Ensure ice comes up and around container or ice is added to product to maintain temperature. Observed shredded cheese in reach in above 41F. Product placed on TPHC for today. Observed sour cream portions in reach in cooler that was not turned on. CDI: Sour cream placed on TPHC as EHS saw them portion during inspection. REPEAT VIOLATION

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 spinach cooling in deep pan while tightly covered. CDI: Spinach split into smaller pans and uncovered. Observed Mac sauce cooling in cooler drawer and Alfredo in reach in.CDI: items sold within 4 hours REPEAT VIOLATION Improvement from previous violation.

3-302.15 Washing Fruits and Vegetables - C Observed unwashed strawberries in use at the bar. CDI: Strawberries removed for washing.

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 utensil in water at steak station at 121F. CDI: Water reheated to 165F. 4-903.12 Linen storage. Observed clean towels stored on the floor on the cook line to right of hot box. Observed clean towels stored under sink drain lines in server pass through area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees towel drying dishes and utensils. All items must be air dried. REPEAT VIOLATION No wet stacked dishes seen today, staff are towel drying to eliminate this issue. Previous violation corrected, however dishes must be air dried.

4-501.11 Maintain equipment in good repair. Observed broken gasket on front bar cooler, and on salad reach in. PIC stated that gaskets have been ordered through a company and will be replaced.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed poached eggs in walkin cooler and on line for service. They are reheated but do not reach 165F (as it would fully cook the egg). The only way to continue this exact process is to move to pasteurized eggs as this would not meet the noncontinuous cooking parameters. Chef Heather advised they would move to using pasteurized eggs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork belly at 107F in hot hold unit that was only set to 115F. Observed sweet potatoes at 128F, mashed potatoes at 111F and meat loaf at 127F in another hot hold unit. All were voluntarily discarded. Units were turned up for future use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potatoes sitting in a piece of equipment that was not plugged in at 59F. They were voluntarily discarded. Observed buttermilk on ice beside fry station at 48F. It was voluntarily discarded. Ice and water were added to the ice bath so the ice comes up around the product container. Observed meatballs at 47F and egg balls at 44F in reachin cooler. Cooler was packed full and there was no air flow at the front. These were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sweet potatoes (70F), Alfredo sauce (72F), and au gratin potatoes (67F) in walkin cooler improperly cooling. The Alfredo sauce and sweet potatoes were in large plastic containers with lids and they were stacked. The au gratin potatoes were in large metal containers stacked. The au gratin potatoes were moved to the freezer and the sauce and potatoes were moved to ice baths with frequent stirring. These had been made less than 2 hours previously.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets at bars with towels were reading under approved levels of sanitizer. They were refilled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked. Separated to air dry.

4-501.11 Maintain equipment in good repair. Glassware washer door in kitchen was not closing properly so it cannot be used. Serviceman has been called.