LINK & PIN #4102

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 yard chicken date marked 7/5 with discard date of 7/12. Discard date should be 7/11. Printer/computer needs to be changed. CDI-hand wrote correct discard date. 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 .

3-603.11 (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 salmon add on salad option on menu allowed to be ordered raw or undercooked not marked with asterisk leading to consumer advisory on menu during inspection. CDI - PIC added mark to menus during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation from walk in ceiling dripping onto food and ponding in container lids. CDI-work order put in for drip, food moved away from drip.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with both lids missing. Replace dumpster

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 poached lobster cooked at 11:50am holding at 48F at 5:40pm. Time label on lobster was indicative of time item was placed in cooler, not time item had reached 135F and begun cooling process. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Lobster moved to WIF to rapidly cool. Lobster observed at 39F at 6:15pm. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 salmon dishes on menu allowed to be ordered raw or undercooked not marked with asterisk leading to consumer advisory on menu during inspection. CDI - PIC added mark to menus during inspection. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing above 400ppm quat during inspection. Sanitizer not actively in use during inspection due to plumbing issue. See violation 51 for further details. REHS observed sanitizer in wiping cloth buckets compliant. CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer as needed until repair. 0 pts.

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 various items in WIC, including poached lobster that almost missed cooling window, cooling while in deep, covered plastic containers. All items were not cooling rapidly. CDI - All items moved to WIF to hasten cooling. All items achieved proper cooling rates. 0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards being stored as clean with deep grooves in cutting surfaces. Repair or replacement necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer compartment at three compartment sink unable to retain sanitizer during inspection. Facility to utilize dish machine exclusively until serviced. Imminent repair necessary. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies congregating in back prep area prep sink drain during inspection. More frequent or thorough pest control necessary. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed quart container used as a means to dispense product being stored in cambro of waffle batter. Ensure all utensils intended to dispense products bare proper handles to preclude cross contamination. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple metal containers with single use plastic containers in the food acting as scoops with all sides coming into contact with the food. -CDI- PIC removed the plastic containers from the food. (1 pt)

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 cooked items in cold holding that were made the day prior to the inspection without dates. PIC stated that they were in the process of printing the labels. EHS observed that the kitchen staff were in the process of making the labels. No points deducted. (0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees start to don gloves before washing hands. -CDI- PIC immediately corrected both employees before donning new gloves. Both food employees used proper handwashing procedures then proceeded to done new gloves. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener blade and vegetable slicer that was soiled with food debris. -CDI- PIC placed the necessary items in the dish pit to be washed and sanitized. 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 .

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 2 dented cans that were stored with other cans that were said to be in good condition. -CDI- PIC voluntarily discarded the cans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed very slight wet stacking with metal containers that were said to be clean. Due to severity, no points deducted. (0 pts)

4-501.11 Maintain equipment in good repair. Observed torn/damaged WIC gasket. PIC stated that they have already placed a maintenance request to have it replaced. (0.5 pts)

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 of food debris in a few of the cooling units throughout the kitchen. REPEAT *** (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored behind ready to eat items in the prep top cooler. CDI: Product was reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat watermelon in walk in cooler. CDI: Items reorganized. 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 TCS dressings held in prep top cooler above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION Dressings were held in a hotel pan in the preptop so that the cooler could not properly cool the items. Cooler was functioning properly. 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 several items with no date mark including but not limited to tuna, salmon, lettuce, roasted corn, blistered tomatoes, hummus, and feta. CDI: All items with dates available in the walk in cooler were date marked (nothing past 8/12). All other items were voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 feta (8/5) and artichokes (8/4) held past 7 days. CDI: Product 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 .

3-501.19 (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 no pre-written procedures for fries held on TPHC. CDI: Procedures filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamp on fried onions held on TPHC. CDI: Time stamp added for 3:30pm when chef stated he finished cooking them.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers remaining. CDI: Avocados washed.

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 pint container used to scoop cooked pasta stored in the pasta. CDI: Container removed.

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 reach in coolers throughout facility with food debris and build up. Observed build up on gaskets of cooler drawers and prep coolers throughout. Observed walk in cooler shelving with food debris. Ensure more frequent.

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 wall damaged to corner of wall in dry storage at top of stairs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed minor build up on kitchen utensil stored as clean. CDI PIC placed dish in dish pit to be rewashed. Points weren't escalated due to improvement. -1.5 Points Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw shrimp being cold held at 50F inside stove drawer. PIC states that shrimp was just prepped. CDI PIC placed shrimp in WIC to quickly cool to 41F. -0 Points 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 .

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 turn off faucet with bare hands. CDI: Food employee rewashed hands and used a barrier to turn off faucet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom of metal pan contacting lobster shell. CDI: PIC moved pan

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed waffle iron, can opener, and vegetable slicer with food debris. CDI: Items were placed to be rewashed. Points not escalated due improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-603.11 (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 cook to order pork chop on menu without an asterisk. Verification required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods on the floor in storage. CDI: PIC moved boxes 6 inches off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked together wet on drying rack. CDI-PIC placed dishes in dish pit.

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 drinks on prep top and pan used to store food on rack. CDI- PIC moved drinks to employee area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, multiple small bowls and spoons soiled with food debris while being stored as clean. CDI: All items were placed to be washed/rinsed/sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue in small ice bin at drink machine. Clean as needed.

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

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 of grease and food debris inside bottom of reach in coolers and prep units. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open package of lobster tails in walk in freezer stored above ready to eat hermetically sealed andouille sausage. CDI - PIC reorganized walk in freezer shelving to prevent potential contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately six (6) bundles of unwashed asparagus stored on door of prep top 1. Observed one (1) bin of zested limes nesting in one (1) bin of zested lemons. CDI - Asparagus was removed from non-food contact surface, washed, and placed in clean and sanitized container. Lemons were removed from lemon bowl by PIC. EHS provided storage order guides for WIC and reach in units. Note: PIC has stated that zested lemons and limes, stored beneath unwashed produce, are washed once before use, stored with unwashed produce, and are rinsed once more before cutting and use. 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 four (4) containers fried garbanzo beans stored as a shelf stable product at room temperature. CDI - PIC voluntarily disposed of three (3) containers of garbanzo beans and placed one (1) on TPHC, as they had been prepare less than 4 hours prior, based on date labeling. Note: Fried garbanzo beans are to be treated as a heat treated plant food when prepared in house, as opposed to shelf stable, commercially prepared fried garbanzo beans. Facility can either store and utilize garbanzo beans as a TCS food, subject to cooking, cooling, reheating and storage (either 41F and below or 135F and above) temperatures, OR Add garbanzo beans to preexisting TPHC plans for cooked and held items, including Hollandaise and Béarnaise sauces. 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 three (3) unlabeled TCS, non date mark exempt items (charred cherry tomatoes and Mac and cheese sauce in Prep Unit 2 drawer, grits in the WIC). PIC verified that cherry tomatoes and Mac and cheese sauce had been prepared on day of inspection. CDI - PIC attached readily available labels to cherry tomatoes and Mac sauce; PIC voluntarily disposed of grits. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six recently washed and sanitized metal bowls stacked while wet. CDI - PIC removed wet bins to dish pit to be rewashed. REPEAT 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 approximately six (6) bags of clean linens stored on the floor of the dry storage area.

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 single service tasting spoons at prep table, some with spoon heads face up. CDI - EHS dumped spoons onto sanitized prep table and place all spoons back into storage container with handles up.

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 kale on WIC speed racks stored on linen napkins. Cool and store washed produce on non absorbent material.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed and sanitized metal bins stacked while wet. CDI - PIC removed wet bins to dish pit to be rewashed.

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 one (1) stack of single service metal trays with exposed food contact surfaces. CDI - PIC inverted trays to prevent contamination.

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 canned artichokes placed within a plastic single service container in Prep unit 3 underside with no identifying date mark. Observed milk with no date mark stored in server reach in cooler. PIC elaborated that milk had been opened within the earlier shift. CDI - artichokes were voluntarily disposed of.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) non commercial pesticides within the manager's office (one (1) can of Raid bug spray and one (1) package of non-commercial insect bait traps.) CDI - PIC removed non-commercial pesticides from chemical shelves and set aside to be taken home (removed from the premises).

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 bagged cooked pasta shells cooling in Prep top 2 in sealed bags at 50F. CDI - Shells were rotated to WIC for additional corrective cooling.

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 two (2) grill area spice mix shakers, one (1) single service container of roasted nuts, and two (2) containers of olive oil blend without effective labels. Labeling methods were discussed with PIC.

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 approximately six (6) bags of clean linens stored on the floor of the dry storage area. REPEAT

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 soil residue in the bottom interior shelving of the bar area reach in cooler. REPEAT

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 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 cooling kale on speed racks in the WIC not cooling within necessary time parameters required. CDI - kale trays were relocated to walk in freezer and placed on ice to improve their cooling rate.

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 flounder, oysters, and grilled corn in the fryer drawer above the required temperature for the cold holding of TCS foods. Observed the WIC at an initial ambient temperature of 51F at 2:54 p.m. After adjustments and recalibration of the unit, an improved ambient temperature of 45F was observed at 3:49 p.m. Multiple TCS food items were observed stored above the required 41F. PIC and food service staff relocated food items in the fryer drawer and WIC to ice baths in the walk in freezer to mitigate temperature abuse. All TCS foods observed above 41F for more than 4 hours will be disposed of. Verification visit required.

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 boxes of wine glasses and bags of linens stored on the floor of the dry storage area.

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 soil residue in the bottom interior shelving of the bar area reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during the time of the inspection. CDI - Door was closed prior to returning to interior premises.

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 facility not in compliance yet CDI handout given

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 3 hand washes where food employee recontaminated hands on handles. CDI hands rewashed 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees with gloves handling soiled cloths. CDI coached. Hands washed 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple glove changes without hand washing. CDI coached

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 multiple bar staff bare hand garnishes into drinks. CDI- coached

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw shrimp stored above container of cooked lobster. CDI reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed sanitizer for sanitizing cook line at 50 ppm qac. CDI discarded 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple slightly soiled utensils stored as clean. CDI removed to rewash

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 sliced tomatoes, cut potatoes and pasta cold held above 41 F. CDI removed to cool

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 fresh caught flounder on menu with asterisk. Pic stated they will not undercook and white fish. VR

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 unlabeled salt and spices.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed sped rack with open food stored touching hand sink.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in soiled solution and under hand sink.

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 soiled rice soon stored atop lid.