THREE HUNDRED EAST

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacked buckets blocking access to handsink. CDI - PIC instructed employee to move buckets to restore access to handsink. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Gorgonzola cream sauce hot holding at 126F in hot unit that was not turned on. Other items in hot holding unit were 135F or more. CDI - PIC reheated to 178F after turning on hot unit. Foods will be monitored to ensure proper hot holding. -1.5- 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 corn soup cooling in large container with lid snapped on at 43F and still at 43F after 35 minutes. This was a 0F change in temperature. CDI - PIC removers lid and used ice wand to cool. -.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 larger bins of dry goods not labeled. CDI - PIC labeled. -0-

4-501.11 Maintain equipment in good repair. Observed rusted shelves in prep unit to left of cook line. Repair. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet handle stripped and soap not turning off at 3-comp sink. Repair. -0-

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed tabletop fryer in use without ventilation/hood. Discussed with PIC possibly moving to space under hood on top of prep table. -0-

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 scoop handles stored inside AP flour bin and sugar bin both stored commingled in the non-TCS food products. CDI: PIC removed both scoops and placed at the dish room.

4-501.11 Maintain equipment in good repair. Observed rusted shelves at clean dish rack. PIC stated owner is planning on having them replaced. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside WIC. Observed rusted shelves at clean dish rack. PIC stated that they are in search of getting their rusted shelves replaced. Replace/repair rusted shelves to ensure that they are smooth and easily cleanable.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed small section above the chemical dish machine with a cracked ceiling/paint chipping, exposing material underneath. PIC stated there was a water leak. Repair cracked ceiling above chemical dish machine so that it is smooth and easily cleanable. 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 oil buildup on ceiling tiles above make line. Increase cleaning frequency.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed few containers of TCS items not in cooling phase without covers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of sanitizer with no label. CDI Item labeled.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.Observed one plastic container cracked. CDI PIC voluntarily discarded.

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 personal items stored amongst facility equipment. Store elsewhere.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by three comp sink blocked by buckets. CDI PIC moved items so sink was not blocked.

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 working bottles of liquid not labeled. Label.

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 sticker residue on the outside of two containers stacked clean. Items were not stacked in manner that sticker residue was touching next, inside food contact surface of container. No escalation in points because Facility corrected last issue and cleaned all ledges, great improvement. Repeat

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 cups of cut fruit with cut watermelon with no date mark. CDI PIC stated the watermelon and cups had been prepared yesterday and date marked. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in dining area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean containers stacked wet on shelving next to WIC. Allow containers to air dry prior to stacking.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around hand sink in prep area. Replace sealant.

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 dust build up on window A/C unit.

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 cracking and peeling paint on walls in prep area, especially near A/C window unit. Repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on wall molding underneath A/C unit.

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 tags being held in separate location with other tags that had last use date. Keep tags with shell stock until empty. CDI PIC placed tags back with boxes of shell stock.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no beard guard.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee plate cooked chicken with bare hand, then when EHS asked if this was for an order, the employee donned gloves without a prior hand wash. CDI-Employee properly washed hands and donned gloves.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee cut chicken and pick up chicken, moving it to a plate with bare hands. CDI-EHS educated employee on barehand contact. Employee washed hands and donned gloves.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P 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 . Observed cut leaf lettuce delivered during inspection. EHS requested PIC temp TCS food as it was delivered. Cut lettuce was 48-53F. PIC did not refuse delivery. CDI-PIC voluntarily discarded TCS food delivered above 41F.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ahi tuna on menu without consumer advisory. CDI-PIC added consumer advisory to menus.

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 ice in bucket stored under hand sink in upstairs server station. CDI-PIC voluntarily discarded ice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker on prep table. Replace with ANSI or NSF certified equipment.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored in open, small pitcher over at expo. CDI-Employee drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS foods in salad prep unit above 41F. Reference temperature chart. The sticky rice and grains were prepared earlier today. CDI-PIC adjusted temperature of unit and added ice to unit. PIC moved tuna and rice to WIC and spread foods in thin layer on sheet tray to quickly cool.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker and fryer in kitchen. Remove household equipment listed.

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 dates last shellstock used not recorded on some shellstock tags. CDI by instruction.

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 utensils stored in metal container but container collecting debris and soil.

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 spray can of Raid stored near 3 compartment sink. Raid is for household use only and cannot be used in a commercial food service facility. - CDI - PIC discarded Raid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service half gallon containers next to 3 compartment sink. Per PIC, half gallons were being reused to serve orange juice. Do not reuse single service items. - CDI - PIC discarded half gallon containers.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage present at either front of house hand sink. Signs provided during inspection.

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 small reach in line cooler holding TCS foods above 41f including Gorgonzola cheese, shredded cabbage blend, and cream. See chart. CDI - items relocated to WIC to chill back to 41f. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed beverage pitchers stored immediately adjacent to hand sink at beverage area. Visible splash from handwashing present on exterior areas of pitchers. Relocate pitchers away from the hand sink area or provide a physical barrier to protect from contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wet wiping cloth laying on equipment surface in back of house. Once used, place soiled wiping cloths in sanitizer solution if they will be used again or remove to soiled linen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with heavy wear/cuts no longer smooth and easily cleanable. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on some shelving, sides of some equipment, and on fan covers in use throughout kitchen area.

6-303.11 Provide required lighting intensity. Lighting inside WIC insufficient. Flooring/food storage not visible with current light level. Staff must use lantern style flashlight to see when working inside WIC. Provide additional lighting.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw egg whites stored over ready to eat items in the walk in. CDI: Egg whites removed.

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 several items in main prep top and in grill prep top holding above 41F. CDI: Items were covered and products rapidly cooled to 41F. PIC stated that the refrigeration tech is coming to look at one of the reach ins and she will follow up with the tech about PM on the other coolers. PIC has agreed to continue to monitor temperatures and if items are not holding at 41F and below, they must be placed on TPHC or held in alternative refrigeration.

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 provolone cooling while tightly wrapped and cut tomatoes cooling while tightly covered in a deep container. CDI: Items were spread out and opened to properly cool.

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 bottles of oils and a bottle of wine at the grill station. CDI: Bottles labeled.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm at the dish machine is long and hangs below flood rim. Ensure that spray arm is shortened appropriately and provide spring as necessary.

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 shelving above soup hot hold in need of repainting to be smooth and easily cleanable.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. Facility has poster posted but has yet to print out plan. - 0 -

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 food stored in reach in cooler at bar above facility drinks. CDI - Employee food moved to walk in cooler. - 0.5 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared ahi tuna in reach in unit above containers of ready to eat dressings. Seared tuna is in its ready to eat form. CDI- PIC corrected the storage issue without prompting from the EHS. Other tuna was stored appropriately on the bottom shelf. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed plastic utensils with heat damage that showed melting. CDI - Utensils were removed by PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared ahi tuna stored above red onions and pancetta in the walk in cooler, and the tuna stored above a container of sauce in the salad flip top cooler. CDI-The items were moved to allow for proper storage order. Since this item is not fully cooked, it is still considered raw and must be stored in the correct order. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of the facility. Work with a pest control company to reduce amount of pests in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no barrier between the hand wash sink and the ice container in the bar area. The lid is kept off during peak hours and has the potential to become contaminated when an employee is washing hands. Bar manager explained that they are in the works to have a barrier installed.

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 a cup with no handles stored in the cocoa powder in the upstairs storage area. Have removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obsersved dumped ice into the hand sink at the bar area. CDI-Explained to the manager that a dump sink should be used instead.

3-302.11(A) Separate the different types of raw animal foods. -P Observed container of raw chicken stored ontop of box of raw hamburger meat. CDI-The chicken was moved to a different location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter cold holding above 41F at the bar area. CDI-The butter had been out a few hours and was properly discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on the menu missing the disclosure part of the advisory. "These items may be served raw or undercooked" is missing from the menu. A VERIFIATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS HAVE BEEN FIXED.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee pouring onion soup into a container that was stored on the ground. The container was then placed onto the counter top. CDI-Stopped and instructed that cleaning and sanitizing was needed to the countertop. Also explained that employee should use more effective means to prevent cross contamination. Observed no barrier between hand sink and ice container at the bar area. Explained that a separation is needed to prevent contamination occuring to the ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup to the fan at the dish pit area. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the dish pit area. Manager put in a call for the plumber to come out to repair.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken only cooked to 152F. CDI-The chicken was placed back onto the grill and cooked to 165F.

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 salmon, tomatoes, and chicken cooling on the push rack out in the open kitchen. The product were all below 135F. CDI-All items were placed into the walk in to finish the cooling process. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the scoop handle stored in the ice at the ice machine. CDI-The handle was removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in poor repair. The owner explained that there are new boards on order and are expected next week. REPEAT. *Because they were already on order. Points were kept the same. Zero points taken.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared ahi tuna stored above cooked food items in the salad prep cooler. CDI-The tuna was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the inside of the orange lettuce spinner and the inside of the rice cooker container. CDI-Both items were moved back to the dish room to be rewashed.

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 lettuce cooling in a large container in the walk in cooler. CDI-The lettuce was moved to a thinner pan to help facilitate proper cooling. REPEAT. Observed butternut polenta cooling below 135F on the speed rack in the open. CDI-The polenta was moved to the walk in to faciitate proper cooling. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bus tubs being stored outside on the upstair porch area. CDI-The bus tubs were moved back inside.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are no longer smooth and easily cleanable. They are due for resurfacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat butter at 43F in low boy unit near salad prep area, as well as freshly stuffed steaks in cold drawer at 45F. CDI: Goat butter was voluntarily discarded and steaks were relocated to walk in unit for rapid cooling to 41F. REPEAT. Note: Facility has shown significant improvement regarding cold holding compliance and as a result, points were not escalated on this 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 Observed no writen procedures for TPHC used for the four pans of items (garlic/oil mixture, berries, capers and aioli) in the far left of cold prep area. CDI: EHS provided written procedure and PIC filled out 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 rice cakes prepared earlier today cooling in the bottom of the salad flip top unit at 50F. PIC stated that cakes were prepared on griddle earlier today and were sent to the walk in unit to cool, but were remvoed and portioned before they reached 41F. CDI: Cakes spread out on sheet pan and sent to walk in unit for rapid cooling to 41F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese overstacked in center cold holding unit holding at 51F, scallion sticky rice holding at 44F in reach in unit near ice cream freezer, as well as several items in the salad prep unit holding at 43F. CDI: Top portion of provolone was voluntarily discarded, sticky rice was spread out on sheet pan, and the TCS items in the flip top unit were placed on ice to rapidly cool to 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 Observed lettuce at 49F in salad prep unit prepared earlier today arund 10:30 AM. PIC believed that product was not properly cooled to 41F before being placed into holding unit. CDI: Lettuce voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly cooked potatoes cooling directly beneath rice that had cooled the night before, causing the rice to reheat and limiting air flow around potatoes. CDI: Potatoes relocated to open shelf to provide more air flow and more rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of dry spices with no labels to indicate contents. CDI: Dry products labelled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed with stickers left on them through wash process. CDI: PIC instructed employees on proper washing technique.

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 fan covers in walk in unit with dist buildup between grating.

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 two shellstock tags with no date for when the last of the shellstock was consumed. CDI: EHS instructed PIC and owner that tags must be dated when the shellstock is fully consumed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese and feta cheese holding at 49F in flip top unit adjacent to dessert station. CDI: Both cheeses were volutarily discarded. All other items appeared to hold below 45F. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and seared tuna sliced earlier today cooling at 49F in a flip top unit (salad unit) rated for holding. CDI: Both products were sent to walk in unit for rapid cooling below 45F. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in female restroom.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed badly dented can of tomatoes on shelf with other product to be used in facility. CDI: Canned tomatoes voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed potato salad made using cooked potatoes at 81F after 2 hours had passed since cooling began. CDI: Potato salad voluntarily discarded and PIC discussed cooling methods with employees. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1000 island dressing holding over 45F in prep top unit. All other items around it were holding at 41F. CDI: Dressing discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spicy slaw holding at 43F on it's 7th day of shelf life. CDI: Slaw was voluntarily discarded. REPEAT. Note: Due to great improvements (one out of date item vs 3+) in date marking and product monitoring, points were not escalated.

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 CDI: Observed potato salad cooling in a large, plastic pan in walk in unit. Potato salad was still 80F more than 2 hours after process began. Observed two large containers of leaf and romaine lettuce cooling in tightly covered plastic bins. CDI: Potato salad discarded and lettuce vented to facilitate rapid cooling. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out cups in upstairs storage area displayed with lip contact surface exposed to potential contamination from air. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored clean with food debris on them. Observed food contact surfaces of the slicer stored clean with food debris on it. CDI- items where moved to be washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed feta spinach dip in walk in that PIC stated had been prepared the night before at 51F and 48F. CDI- PIC voluntarily discarded both buckets of feta spinach dip.

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 roasted veggies dated 12/21. Observed cut kale dated 12/21. Observed feta spinach dip dated incorrectly with 12/29 date when PIC stated prepared 12/28. CDI- PIC voluntarily dicarded roasted veggies and cut kale.

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 feta spinach dip that had been stored in a large container with dense volume from overnight that did not properly cool. Refer to temperature chart. Observed oatmeal that had been placed in a ice bath but was in a large container with dense volume. CDI- PIC volunteerly dicarded the feta spinach dip.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with hand jewelry on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering.

4-903.11 Store cleaned equipmednt, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored as clean on magnetic wall mount in contact with wall mounted plumbing pipe that was dusty and had debris on the pipe.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go containers and lids stored with food contact surface exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris on top of dish machine, pot hanging rack, inside 1 reach in cooler, and shelving units in dish area and walk in cooelr.

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 splatter on walls, build up on plumbing pipes attached to walls, dusty ceiling tiles, build up on outlets, and dust on top of soap and towel dispenser. 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 the sub floor in the dish area damaged and sagging. Peeling and chipping paint on window panes in dish pit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone on a prep surface. Observed keys and an employee bag on top of flour container. Observed employee bagged food stored on top of retail food.

3-302.11(A) Separate the different types of raw animal foods. -P Observed seafood stored under beef in walk in cooler. Ensure food is stored in a manner to prevent contamination, swim, walk, fly. Poultry being on the bottom.

. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed baked chicken at 117F on arrival, chicken had been left on a speed rack in the kitchen. PIC stated chicken is left out of refrigeration or warmers unterl chicken reached a temperature at which they could handle to pull apart. CDI, chicken was taken out of oven at 12:36 pm. Chicken was pulled apart, placed on ice and later placed in the walk in cooler. When the temperature was taken again 30 minutes later, the temperature was 80F. Chicken was placed in walk in cooler with ice bags around it to cool quickly. At 3pm chicken was temped at 68F. Ensure your cooling process follows cooling perameters.

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 chicken half stored in prep cooler with date of 7/22 with a temperature of 44F. CID, PIC voluntarily discarded chicken. Ensure food is only stored under the correct time/temperature perimeters. Food that is 41F or below may be kept for up to 7 days, including the preparation date, food that is kept between 41F and 45F may only be held for 4 days, including the preparation date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed baked chicken cooling on a speed rack in the kitchen, outside of cooling or warming equipment. PIC stated that chicken is normal left on the speed rack until chicken is cool enough to handle, to separate. The cooling process began once food has reached 135F, the chicken was found at 117F. Observed chopped kale in walk in cooler in large sealed containers temping 67F. Under cooling perimeters food must cool from 135F to 70F within 2 hours. Ensure proper cooling methods are done to reach cooling perimeters such as using large ice baths and active stirring or usage of cooling equipment. Ensure that cold air is able to flow around product to remove heat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in soupy water near the grill. Ensure in-use wiping cloths are stored in sanitizer at the correct concentration.

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 2 pairs of tongs stored in 89F water near the grill. Ensure in-use utensils are stored in clean dry place, in 135F water or greater or under running water.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed employee washing hands at handsink then turn off faucets with bare hands, thereby recontaminating hands. CDI- stopped employee and had employee re-wash hands without recontaminating.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed carton of shell eggs on sheet tray with cheese. CDI- eggs moved to location where contamination could not occur.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed sesame grilled salmon on Special's Board with incomplete reminder and no disclosure. Repeat. CDI- asterisk added to menu item and complete reminder typed up and printed.

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 many items prepped today that were cooling in prep tops or reach-in portions of prep coolers, tightly covered, or stacked in dense volume. Blanched asparagus 49 F, brats 79 F, seared ahi 53 Fwrapped and stacked, rice cakes 53 Ftightly stacked, portobello mushrooms 65 F, cooked shrimp 49F several layers think, chicken breasts 50 F. All moved to walk-in cooler, spread on shallow trays and began rapidly cooling. Do not use holding equipment to cool prepared foods. Coolin walk-in cooler on shallow trays then transfer to holding equipment.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf: Observed several stem thermometers in use that were readingmore than 2 F too low. Thermometers recalibrated. Recommend supplying staff with digital thin probe thermometers formore efficient use.

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 large ice scoop in ice machine with handle down in ice.

4-501.11 Maintain equipment in good repair. Observed some door gaskets of coolers beginning to split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food beginning to accumulate in gaskets of some coolers.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee see EHS as kitchen was entered, and reach for gloves. CDI-EHS stopped employee and directed to wash. Discussion with PIC about glove use and hand washing. Invitation was extended to PIC to have EHS talk with staff about hand washing and glove use as an educational presentation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Observed collard sauce made from cold ingredients covered and in dense volume in walk-in cooler at 65 F after 30 minutes. Forty five minutes later same product was 65 F. CDI- moved product to ice bath in prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed butter holding in warmer at 130 F. Keep butter at 135 F or above if holding hot. CDI-butter discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found smoked gouda, roasted mushrooms, and blanched asparagus in salad prep top all above 45 F. CDI- items discarded voluntarily.

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: Foundpotato salad dated 10/31. Roasted garlic in oil dated 10/30. Refried beans at 45 F dated 11/4. Kholrabi and potatoes at 43 F dated 11/4. Spinach sauce dated 11/2. Italian sausage dated 10/28. CDI- all items discarded voluntarily.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed grilled salmon on Specials Board with no Consumer Advisory. CDI- samon is off the board for dinner service.

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 collard sauce cooling tightly covered and in dense volume. Temperature of cooling product was unchanged after 30 minutes.

6-501.18 Maintain handwashing sinks, toilets and urinals clean.Observed hand sinks at bar and drink station soiled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found containers stored in handsink in dish machine area. CDI- sink cleared.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found mushrooms at 78 F cooling at room temperature on sheet pan which was 78 F. Found boiled chicken after 1.5 hours at 81 F on cooling cart at room temperature. Chicken still was to be made into chicken salad. CDI: chicken diced and moved into walk-in on sheet pan. Chicken was 51 F after 30 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found many items in flip tops of coolers above 45 F. Prep coolers are holding units, do not rely on them to cool foods within time / temperature parameters. CDI-foodsplaced on cooling carts and moved to walk-in cooler.

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 : Blanched vegetables being placed in flip tops for cooling. Observed TCS foods cooling at room temperature while well within the danger zone 135F-70F. Foods still in cooling process moved to walk-in cooler. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf: Facility cools many foods in high volume. available cooling capacity is marginal to keep up with demand without amending cooling processes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found green tomato relish, cut tomatoes, cut cabbage in prep top above 45 F. Items returned to walk-in for cooling.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P: Found ibuprofen bottle on shelf in kitchen. Ibuprofen removed.

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 : clarified butter, cooling on tabletop in kitchen at 100 F. Onion marmalade tightly covered 75 F in walk-in. CDI- butter moved to ice bath. Onions vented and spread on sheet tray.

5-202.12 Provide at least 100F water at handsinks.-Pf : Hot water in two restrooms 81 F maximum. Verification within 10 days needed that hot water in restrooms is at least 100 F.

3-502.11 Obtain a Variance for specialized processes.-Pf: Facility is making kale chips in house and holding off temperature. Options are to hold within temperature parameters and within date marking parameters; buy chips already prepared; or obtain variance from state. Facility discarded kale chips during inspection and is investigating buying prepared chips. Facility will discontinue process.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf: See #27 above.

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 : Walk-in cooler is holding foods 37 F. Found collards in covered container and thick volume 44 F from overnight. Facility voluntarily discarded collards.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink at drink station in need of cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed dish washer staff person handling dirty utensils and cleaning 3-comp sink then going to dish machine and handling cleaned utensils. CDI- utilized educational opportunity. Directed dish washer to wash hands and return previously cleaned utensils back thru machine. PIC present.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found lamb ragout dated 11/26. Goat butter dated 11/22. Sliced ham dated 11/22. All foods 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: Wrapped seared tuna 48 F in prep cooler dated same day. Rice cakes piled high in deep container in prep cooler 77 F from same day. CDI- both items spread out on shallow tray and taken to walk-in. Grilled chicken in kitchen 112 F. CDI-Taken to walk-in cooler. Found large volume of potato salad in walk-in cooler tightly covered from overnight 45 F. Mashed potatos tightly covered from overnight 44 F in walk-in cooler. Walk-in cooler holding thin volumes of food 40 F. Ensure large volumes of salads such as potato, chicken, etc are properly cooled before covering.

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. Floor covering in front of icemachine worn away exposing wood subfloormembers. Facility is closing 1/5 for floortiling and carpeting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at wait station used as a dump sink. CDI- sink cleared and cleaned.

3-202.11 Temperature - P,PF: TCS foods shall be received at proper temperatures. Observed pepper jack and queso fresco 53 F with having been checked in and check being written. CDI- PIC refused delivery of these two cheeses.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw beef over ready-to-eat tuna in walk-in. Discussed with PIC the requirement to treat fish that is served seared or undercooked as ready-to-eat food during storage. PIC moved items to proper locations in storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found potato salad, sliced tomatoes, cut greens above 45 F in top of salad cooler. CDI- items moved to walk-in / discarded voluntarily by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found one item, roasted cauliflower 45 F after six days. TCS foods held at 42-45 F can be held amaximum of fours days. Cauliflower 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 : Blanched asparagus 58 F in top of prep cooler. Do not rely on prep coolers to adequately cool heat treated foods. Found whole chickens 86 F in kitchen. Kitchen staff person stated chickens were cooling for one hour. Staff halved chickens and placed in walk-in for cooling. Measured 73 F shortly thereafter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some salmon stored less than 6" off floor.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler showing significant rust.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. No violation observed at the warewashing area. Education to PIC about washing hands in-between soiled and clean utensils since there is no handsink available in the direct area. Continue to work on issue to ensure compliance at all times.

3-201.11 Use food from approved sources only.-P - 0 pts - Observed pickled dill pickles, asparagus, and green beans in a container with no labeling. Although an invoice was provide there is no way to verify that the product is approved. Discontinue using product unless proper documentation is received. CDI- PIC removed product from establishment.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Establishment is currently searing fillets, cooling, and reheating to order. This process shall be discontinued. CDI- Fillets were discarded voluntarily. PIC states that process will be discontinued. Searing will occur to order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Guacamole and ranch were not dated. CDI- PIC dated items properly. 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 - Potatoe salad (5/5), squash (5/7), lemon cilantro butter (5/7), and roasted tomatoes (5/7) were out of date marking compliance. CDI- All items 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 - Repeat - Lettuce stored in 5 gal container tightly covered. Lettuce stored wrapped tightly covered. Guacamole (with tomatoes) stored tightly covered. CDI- Lettuce loosely covered. Guacamole place in ice bath.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in reach in and walk in is beginning to rust. Assess/replace.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ice in handsink at upstairs wait station; no handwashing sign in men's resrtroom. - Ice melted down, sink cleaned; handwashing sign left with PIC and posted 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 Pineapple salsa cooling in tightly sealed container in walk in cooler. CDI - Lid removed to allow proper cooling.

General Comment4-501.11 Maintain equipment in good repair. Light is not functioning in upstairs wait station. Repair or replace.

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 dates of last use are not marked on individual tags. CDI - corrected by instruction.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a bit of lettuce inside salad spinner. CDI - sent to be cleaned.

.4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler is rusted.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Observed upstairs service area has had a hand sink installed. Drain pipe from ice bin next to this sink is plumbed into the directly drained hand sink pipe. CDI - directed facility to discontinue use until repair. VR - verification required. Will return 9-1-14 to ensure repair has been made. Repair so that there is an air gap or other type of approved backflow prevention between the ice bin and the direct drain of the handsink.

6-301.14 Handwashing Signage - C. Observed no handwash sign at upstairs wait station. Left sign with PIC.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed goat cheese dated 3/9 in line prep cooler, grits dated 3/16 in walk in cooler. CDI - both voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed unlabeled working containers of salt and pepper mix, taco seasoning, honey glaze, sesame seeds. CDI - labeled.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees doing mulitple tasks, handling soiled utensils, opening doors, etc without changing gloves, CDI.

Ensure proper cooling methods are used for cooling foods. Observed chicken 108F, 122F cooling on speed rack, CDI by moving to walk-in.

Use proper methods for thawing foods. When using running water, water must be less than 70F, observed water 80F when thawing shrimp.