ASBURY, THE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed provolone cheese with green/blue build up. CDI: PIC voluntarily discarded item.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above ham in lowboy. Observed raw turkey bacon being stored over jams in lowboy. 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 fried onion straws sitting out on the counter at 94F. CDI: fried onion straws were voluntarily discarded. EHS and PIC discussed placing items on TPHC. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following items past the 7 day date marking requirement: tomato paste 6/27, meatloaf 6/29, marinara 7/1 and artichokes 7/1. Items were voluntarily discarded. EHS observed many TCS items with a prep date and a discard date, the discard date recorded is more than 7 days from the prep date. These items were prepped in the last few days, therefore the 7 day window has not passed. PIC to correct discard dates. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 steak on dinner menu without asterisk. According to PIC, items can be ordered undercooked. VERIFICATION REQUIRED. EHS observed asterisks on salmon on lunch menu. According to PIC items cannot be ordered undercooked. PIC stated they will remove asterisk

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket and chemicals being stored on table top above clean utensils and onions. CDI: Items were relocated. Points remain the same as previous violation was corrected.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in water above 70F. CDI: Ice was added to water. 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 fish thawed in ROP packaging inside walk in cooler. Ensure packages are cut open prior to thawing. 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 shelving throughout with build up. Observed build up of food debris in bottom of reach in freezer. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available at downstairs hand sink. CDI - PIC provided soap to this station.-0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf. Observed salmon is offered undercooked, PIC reached out to supplier who was unable to provide parasite destruction letter during today’s inspection. EHS provided options to the PIC. PIC has agreed to fully cook salmon to > 145 F and cannot be offered undercooked. Menus updated by removal of asterisk by PIC. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw sausage patties stored over ready to eat foods (linguini pasta portions) in the reach-in unit. CDI - PIC corrected storage order to prevent contamination. 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. Observed portioned raw beef stored above portioned raw salmon in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -1.5- Reviewed storage order guidelines with PIC for reach-in units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed qt sanitizer in spray bottle used to sanitize equipment and utensils downstairs testing at 0 ppm concentration. CDI - PIC voluntarily discarded sanitizer and refilled with properly concentrated sanitizer. 0 demerits due to improvement from previous inspection and different area observed. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to unsalted butter and milk cold holding between 43-44 F in the upright reach-in unit. Discussion with PIC revealed that these items were left out during breakfast services. CDI - PIC voluntarily discarded foods. Points remain at half demerits due to observed improvement from previous inspection. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed sanitizer bottle unlabeled. CDI - Labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed cans of butane fuel stored above coffee on shelving unit. CDI - PIC relocated to prevent contamination. -0-

REPEAT: 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 ROP'd packages of raw mahi mahi stored inside a metal pan inside the bottom cooler drawer completely thawed out and not removed from the ROP'd packaging. CDI - EHS explained these products may either have slits to allow oxygen flow or remove the food item completely from the ROP packaging before food items are completely thawed out. PIC had food employee create slits to prevent contamination. -1-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed non functional two door reach-in freezer and two door lowboy being used to store gallons of bleach. Replace/repair above mentioned items. 0 demerits due to improvement noted and different area observed. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes/containers of unwashed produce (asparagus, mushrooms, beets) stored above RTE produce (shredduce bags, diced tomatoes) inside the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a case of unwashed heads of romaine lettuce stored underneath raw shell eggs inside the WIC. CDI: Head Chef corrected storage order to prevent contamination, and EHS provided Head Chef with storage order guides for reach-in units and WIC to use as visual aids for reference. 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 chemical dish machine not reading any chlorine when tested. CDI: Head Chef primed the machine and EHS observed dish machine was reading above 100ppm of chlorine sanitizer. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since it was corrected ASAP and facility did not have heavy soiled dish pile as it was a slow morning. EHS advised Head Chef to check dish machine periodically throughout the day on a daily basis to ensure that multi-use equipment and utensils are properly being 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a couple TCS food items cold holding above 41F (diced tomatoes inside make table not prepared today, yogurt inside lowboy of make table not used today/taken out of cold holding unit this morning, cooked rice in cooler drawers prepped yesterday, heavy whipping cream inside lowboy cooler 2 not used today). CDI: PIC voluntarily discarded all above mentioned food items. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection was due to a whole cold holding unit out, and unsure of what happened with the food items observed out of temp today, as they were all from different units and all other TCS food items in these units were cold holding at proper temps. If observed as a repeat violation during next routine inspection, then full points will be deducted. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a deli container of salmon stuffing and a deli container of house-made garlic mayo, both date-marked with a prep date of 8/5, stored inside one of the lowboy coolers at the make line. CDI: PIC voluntarily discarded both TCS food items. Observed an opened carton of heavy whipping cream without a date label, stored inside one of the lowboy coolers at the make line. PIC stated he was unsure of when it was opened and did not use it this morning. CDI: PIC voluntarily discarded heavy whipping cream. REPEAT VIOLATION. *Facility has been marked out of compliance for date-marking for the previous six inspections (5/05/25, 12/17/24, 9/03/24, 5/01/24, 12/19/23, and 8/14/23). After discussing with facility's regularly assigned EHS Anna Ortiz, a Risk Control Plan for date-marking will be implemented. EHS Anna Ortiz will make a return visit to go over the Risk Control Plan with the PIC so that the facility can show long-term compliance for date-marking procedures. 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 .

3-501.13 (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 ROP'd packages of raw salmon and raw mahi mahi stored inside a metal pan inside the cooler drawers, completely thawed out and not removed from the ROP'd packaging. CDI: EHS explained that although these products are pellet-fed, if the words "remove from package prior to thawing" are labeled on the packages, then the food item needs to either have slits to allow oxygen flow or remove the food item completely from the ROP packaging before food items are completely thawed out; Head Chef had food employee create slits to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout the facility (clean dish racks, dry food storage). Observed handsink by make line in need of re-caulking. Replace/repair above mentioned items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the interior surface door on the right-side of the standing RIC 1 in the downstairs storage area, missing and exposing the absorbent material of the door. Seal/repair interior surface of the right-side door so that it is smooth and easily cleanable.

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 heavy dust buildup on ceiling inside the WIC. Observed soiled gaskets in cold holding units throughout the facility. Observed dust and debris buildup on shelves. Observed splashguard of handsink near make line heavily soiled. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside unisex restroom used by both employees and guests. Obtain a covered waste bin for proper disposal of sanitary napkins.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed a ceiling tile above the dish machine bulging and concaving in. Replace ceiling tile. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple pieces of equipment and multi-use utensils that were stored in the storage room downstairs that the Head Chef stated the facility does not use anymore. Remove any equipment and utensils no longer necessary for facility's operations.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed the sanitizing dish machine not sanitizing properly (read at < 50 PPM). PIC primed dish machine and ran additional cycle which resulted in sanitizer concentration of 50 PPM. Dishmachine is properly sanitizing now. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods (cheeses, deli meats, melons and cut leafy greens all above 41 F). Refer to temperature observation chart. Ambient air temperature read at 55 F. EHS also noted the kitchen’s a/c not operable during inspection. Products were transferred to the unit from the downstairs walk-in cooler between 10:30-11:00 AM, per discussion with PIC. Upon further discussion with PIC, this unit has been repaired on numerous occasions. CDI - PIC transferred all items to downstairs walk-in freezer and reach-in freezer to rapidly cool down and has called maintenance to repair. TCS foods verified to have cool down < 41 F by end of inspection. Verification visit required within 3 days to ensure compliance with repairs or replacement of large prep unit. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 the following exceeding the 7 day requirement/manufacturer’s expiration date: Marinara sauce and pulled pork (4/28-5/3) and milk expired on 5/1). Also observed ham removed from freezer on 5/3 with no pull date. CDI - Expired foods voluntarily discarded, allowed PIC to properly add pull date for ham. -3- ***Long term compliance visit will be made. Next repeat will result in voluntary discard of foods and implementation of a risk control plan. 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/BOPsSNUaj.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in sanitizer registering at < 50 PPM quat. CDI - PIC discarded and refreshed with new sanitizer read at 200 PPM. -0-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit and a small cutting board heavily stained, scratched and scored. Replace or resurface. -0.5-

REPEAT VIOLATION: 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 large hole on wall between prep and dry storage rooms and hole on floor located in downstairs prep area. Repair. -0.5-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored over the warewashing area. CDI - Food handler relocated the drink. -0-

REPEAT VIOLATION: 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 spinach artichoke date marked for 12/8-12/14, cherry tomatoes and diced ham date marked incorrectly for 12/10-12/17. Foods exceeding 7 days. CDI - PIC voluntarily discarded items. -3- 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/BOPsSNUaj.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to exterior left open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live gnats at 3-compartment sink area and (1) live moth inside of dry goods room. Contact PCO for treatment. -0-

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 two heavily damaged rubber spatulas. CDI - PIC voluntarily discarded utensils. 4-501.11 Maintain equipment in good repair. Observed a detaching inner door panel inside of tall reach-in unit. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board heavily scratched and scored. Replace. -0-

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 the interior reach-in freezer accumulating ice on the bottom shelf. Ice accumulation not in direct contact with foods. Thaw and clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water in hand sink not draining. CDI - PIC contacted maintenance technician who was onsite. Equipment repaired. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole on wall between prep and dry storage rooms. Repair. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizing dishmachine not sanitizing properly. Facility closes from 10AM -11 AM and has contact Ecolab for repair. Ran the dishmachine 3 times. PIC contacted Ecolab and was about to resolve the issue over the phone. Dishmachine is properly sanitizing now. 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

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed chicken partially cooked in the reach in cooler. CDI - PIC stated they will discontinue partially cooking chicken and will fully cook moving forward.

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 goat cheese, milk, almond milk without date marking. PIC stated these were opened yesterday CDI - Allowed PIC to properly date mark. Some improvement noted in datemarking. Will keep at half demerits. 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/BOPsSNUaj

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed the Food handler without proper beard guard restraint. Provide.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed plumbing pipe from the 3-compartment sink and the dishmachine going into the floor drain. Provide at least an inch gap between the piping and floor drain. Verification visit required to ensure compliance in 3 days.

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 floors along the walls and under dishmachine annd 3-compartment sink in the kitchen area accumulating food debris. Clean and maintain.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top cooler with an ambient air temperature of 45F, temped several TCS foods (soft cheese, prosciutto, melons, hard boiled eggs, spring greens mix, hard cheeses, pancake batter - all above 41F). Observed 2-door under counter cooler with an ambient air temperature of 48F, temped several TCS foods (cooked potatoes, sausage, salmon - all above 41F). CDI - PIC voluntarily discarded all TCS foods in both units and has called maintenance to repair. In the meantime, PIC is going to utilize ice on the prep top cooler and maintain cold TCS foods at 41F and below. PIC has a new cooler 2-drawer unit but just plugged for use. PIC has another unit to take the place of the prep top cooler, until a new unit is order or the existing unit is replaced. Verification visit required within 3 days to ensure compliance. Failure to comply may result in further permit action. 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 .

3-501.18 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 goat cheese with a date marking of 4/21; blanched fries with date marking of 4/21. Observed feta cheese exceeding seven days, with a discard date of 5/10, should be until 5/6. CDI - Goat cheese and fries were voluntarily discarded. Correct discard date was written on the feta cheese. Some improvement noted in datemarking. Will keep at half demerits. 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/BOPsSNUaj

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler without an effective beard guard. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards heavily scratched and scored. Replace.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Person in charge not present during the inspection. Food handlers stated they will not arrive until 11AM. Explained to the food handlers that a PIC shall be present during all operational hours. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager on site during my inspection. CDI - Certified food manager arrived at the end of the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above butter in the walk in cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following without date marking: cooked potatoes (downstairs reach in cooler); goat cheese (reach in portion of the prep top cooler); cut fruit (RIC); gnocchi, cooked turkey, cooked potatoes (cooler drawers) Observed the following foods exceeding 7 day date marking: cut cantaloupe (12/10); sweet potatoes (12/6), cooked broccoli/cauliflower (12/11); spaghetti squash (12/11); sweet potato purée (12/20); cooked collards (11/26); Mac pasta (12/12); pork stock (12/12) CDI - Turkey, cooked potatoes and gnocchi were prep a day ago, allowed to date mark. All other foods were voluntarily discarded. Failure to comply may result in further permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the walk in freezer floor and one box on the walk in cooler floor. Elevate off the ground to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler without an effective beard guard.

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 coffee filter unprotected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit to test the dishmachine. Verification visit required to ensure compliance within 10 days. REPEAT

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 floor tiles in front of the walk in cooler in disrepair.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Person in charge not present during the inspection. Food handlers stated they will not arrive until noon. Explained to the food handlers that a PIC shall be present during all operational hours. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF When EHS had discussion with food handler regarding Foodborne illness, food handler was only able to mention two illness. CDI. Provided education to food handler as there was a poster on the bulletin board. Knowledge by PIC should be provided to Employees on the locations of items used in food production to prevent food borne illnesses. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top shelf at the dishmachine area.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the front entrance handsink. CDI - Provided handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P cooked sausage temped at 48F and cheddar cheese at 50F, low boy reach in cooler temped at 52F. CDI - Food handlers discarded the TCS foods from the unit. Discontinue using this unit until repaired and maintaining 41F and below. 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 .

3-501.18 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 the following TCS foods date marked: cooked oysters and mussels (7/30); cooked okra (7/29); pickled cooked beets; feta (7/27). - CDI - all foods were voluntarily discarded. Variance may be required when pickling heat treated plant foods if facility exceeds the 7 day shelf life. Since the beets are cooked and then pickled, this would require a variance if facility plans to exceed a 7 day shelf life. 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 .

3-603.11 (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 In reviewing the menus (breakfast, lunch and dinner) Lunch was just started about a month ago. If there are any menu changes MCHD shall be notified. The following was observed on the menus: Brunch: 1)disclosure shall be relocated after classic breakfast to placing after “2 eggs*” as this is the food that is going to be cooked to order. 2) Under Salads: Salmon* shall be disclosed with an asterisk Breakfast: 1)disclosure shall be relocated after classic breakfast to placing after “2 eggs*” as this is the food that is going to be cooked to order. Lunch: 1) Under Soup & Salads- add ons: Both Salmon* shall be disclosed with an asterisk 2) Lunch Mains: Canadian Salmon* shall be disclosed

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bacon thawing in the food prep sink. CDI - food handler removed and placed in the refrigerator.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler without an effective hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board heavily scratched and scored. Replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit to test the dishmachine. Verification visit required to ensure compliance.

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 the interior reach in cooler (middle) accumulating water on the bottom shelf. Clean. Observed interior of cooler drawer refrigerator accumulating food debris and residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse with the dish racks at the dishmachine area. Relocate purse.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unaware of locations of food safety equipments. CDI. Provided education to PIC. Knowledge by manager should be provided to Employees on the locations of items used in food production to prevent food borne illnesses. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking while doing dish cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee come in and went directly to food production without washing hands. CDI. Employee washed hands.

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 food in the WI freezer floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled and wet wiping cloths stored on prep unit.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item during the inspection: Date marking. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. CDI - Please see item number for corrective actions.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed straw inside the kitchen handsink. Explained to the kitchen staff that the hand sink is for handwashing only. CDI - Hand sink cleaned.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced ham with mold. CDI - PIC voluntarily discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed mahi mahi is offered undercooked, PIC unable to provide parasite destruction letter and PIC stated that the mahi mahi is wild caught, supplier unable to provide the letter. Provided options to the PIC. PIC has agreed to fully cook the mahi mahi to 145F and cannot be offered undercooked. Asterisk shall be removed unless a letter for the wild caught Mahi Mahi is free from parasites. Verification visit required to ensure the asterisks have been removed from the menu.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle mixture (made with eggs and milk) on the counter top at 72F. Observed cream cheese stored on top of the prep table at 75F. PIC stated that the waffle mixture was out for breakfast. Provided options of using TPHC. CDI - PIC placed the waffle batter in the cooler and cream cheese was placed on TPHC. PIC has TPHC sheets and will fill one out for cream cheese. Observed 2-door under counter cooler at 44F. Temped TCS foods within the unit at above 41F, these foods were placed in another cooler. Discontinue using this cooler unit until repaired and maintains 41F or below. Compliance visit required to ensure unit is repaired and maintaining 41F or below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

Repeat Violation: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . The following foods with either no dates or exceeded 7 days: sticky ham buns (no date), deviled egg mixture (no date), sliced ham (9/22), grits (3/3), croquettes (3/3), feta (2/27), sweet potato (2/27), chorizo (2/27), deli ham and deli turkey (no dates) and hummus (no date) CDI: all products were discarded. Verification visit required to ensure compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked at the waste washing area.

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 floors along the walls and under shelving and prep tables in the basement accumulating food debris. Clean and maintain. 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 kitchen handsink is pulling away from the wall, the caulking at the handsink is damaged. Recaulked and repair the sink.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item during the inspection: Date marking. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. CDI - Please see item number for corrective actions.

Repeat Violation: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chopped hard boiled eggs dated 10/14; cooked eggs 10/8; potato cakes with a frozen date but no pull date; sliced ham 10/18; chicken curry 10/12; risotto 9/29. CDI: all products were discarded. ******Facility has an active Risk Control Plan with log book to track dates that was provided. Facility appears to not be following RCP properly. EHS will make compliance visit to ensure RCP is being followed or ITS will be issued.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled. CDI - Labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored next to food. CDI- Relocated.

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 grit cake prepped today and cool with plastic wrap covering produce. CDI - PIC uncovered. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed two wrapped portions of flank steak stored inside the 2-door reach-in cooler down in the basement with visible mold. CDI: by discarding.

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 last date sold missing from mussel tags dated back to March. CDI: facility has changed the menu and mussels are no longer being sold. No shellstock is served anymore. Discussion with PIC to ensure last date sold is written on tags if shellstock is to come back on the menu.

Repeat Violation: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed grit cakes inside dinner cooler dated 6.29; chorizo incorrectly dated inside breakfast cooler for 6.31; blanched fries and macaroni and cheese dated 6.30 inside garn station cooler; kale dated 6.29 inside salad cooler; veggie stock dated 6.20 and kale dated 6.25 inside basement WIC; cooked venison dated 5.26 and short ribs dated 6.17 inside 2-door meat cooler in basement; risotto dated 6.27 inside 2-door reach-in dairy cooler. All products had expired past 7 days. CDI: all products were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 two portions of flank steak inside 2-door reach-in meat cooler without dates. CDI: products discarded. ******Facility has an active Risk Control Plan with log book to track dates that was provided. Facility appears to not be following RCP properly. EHS will make compliance visit to ensure RCP is being followed or ITS will be issued.

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 white powder substance without label, bottles of oil, and container of salt not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled and wet wiping cloths stored on counter not in use.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in freezer and walk-in cooler downstairs basement. Observed prewash nozzle spray arm at dishmachine leaking. Work order has been placed for repair.

REPEAT VIOLATION: 2-201.11 (C) PIC shall not allow a conditional employee with foodborne illness or symptoms to become a food employee. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

REPEAT VIOLATION: 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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. Educated and provided the PIC with a template plan to be implemented.

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 drinks stored inside dairy cooler along with customer food. CDI: drinks were discarded.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of short ribs dated 3/14, sweet potatoes dated 3/11, and kale dated 3/5 inside dinner/brunch cooler expired past 7 days. CDI: discarded by PIC Observed 2 gallons of milk and a carton of oatmilk inside dairy cooler without date mark. CDI: unknown as to when milks were opened; milk discarded. Observed short ribs dated 3/16, turkey stock dated 12/3 inside downstairs WIC; potato salad dated 3/11 inside 2-dr reach-in cooler downstairs all expired past 7 days. CDI: all products discarded. Due to violation being marked on inspection more than 2 consecutive times, facility will need to complete and implement RCP for date marking within 10 days. Complaince visit required to ensure RCP is completed and improvement noted on date marking.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in freezer downstairs. No points deducted due to improvement. Gaskets have been replaced.

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls behind dairy cooler in main kitchen. 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 in downstairs kitchen area cracked and damaged floor tiles and baseboard striping missing and rusted.

2-201.11 (C) PIC shall not allow a conditional employee with foodborne illness or symptoms to become a food employee. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. Educated and provided the PIC with a template plan to be implemented.

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 chef handling blueberries with bare hands. CDI: education provided; blueberries discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer in spray bottle and back dispenser at can wash registering at 50-100ppm. CDI: Ecolab was notified and facility has switched to tablets until dispenser can be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside salad station cooler one side holding products including smoked salmon and blue cheese crumbles at 43F - 44F. CDI: products discarded. Maintenance on site for service.

REPEAT VIOLATION: 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 inside dinner/brunch cooler spaetzle dated 11/29, butternut squash dated 12/1, purée squash dated 11/24 that all expired past 7 days. Observed inside downstairs 2-door reach-in cooler ribs dated 11/28, ham dated 11/25, and chicken breast dated 11/25 with expired dates. Observed inside walk-in cooler pumpkin purée dated 11/19 with expired date. CDI: all products were properly discarded.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on dairy cooler reach-in and dinner/brunch cooler. Observed rusted shelving inside walk-in freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls behind dairy cooler in main kitchen. 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 in downstairs kitchen area cracked and damaged floor tiles and baseboard striping missing and rusted.

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 wash hands then recontaminate hands by turning faucet handle off with bare hands. CDI; education provided; hands were rewashed.

REPEAT VIOLATION: 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 custard sauce (Anglaise sauce) dated for 9/14 that had expired past 7 days. CDI: items was discarded. Improvement has been noted so half points remained.

REPEAT VIOLATION: 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 2 flats of brown eggs on cook line at 64F. PIC stated that these items are on TPHC but no times were marked and no procedures were provided. CDI: time was marked for 4 hours and PIC in the process of adding eggs to TPHC.

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 some dry cloths stored on counter that were soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on counter surfaces in main kitchen area.

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 plastic pan stored inside rye flour in downstairs storage room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on ledge of Salad cooler. Observed cell phone and wireless speakers stored on shelf with dry goods.

6-301.11 Provide soap for handwashing at each hand'sink. -Pf Observed no hand soap at bar sink. CDI: PIC replaced soap. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at both restrooms in the lobby area. EHS gave PIC handwash signs to put up. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar sink. CDI - Handwashing sign posted and paper towels placed in bar.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired dates on the following: pimento cheese (5/4), 4 pancakes (5/25), tomato soup (5/22), anjlaise (5/14) past 7 days. Per PIC, these items were not frozen and thawed. CDI: PIC voluntarily discarded.

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 written procedure for unsalted butter stored at room temperature. Unsalted butter in basement at room temperature for two days per PIC. CDI - PIC voluntarily discarded and EHS reminded PIC to follow written procedure. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall by dry storage room with holes and holes on floor by dry utensil shelves.

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 apples cooling on pastry station table at 76F and cooked brisket cooking inside prep unit at cook line at 43F. CDI - PIC declared cooked apples to be placed in hot holding unit during service and cooked brisket remaining portions cooling in walk in cooler downstairs. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in skillets on speed rack below dusting equipment used for cleaning that were visibly soiled. -0-

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Discard unsafe food. Observed one crate of molding corn on the cob on shelf in walk in cooler. CDI - PIC voluntarily discarded. -0-

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 demi, cooked onions, pancake batter and other TCS foods with expired dates from 09/17/20 or before and missing date marking on items more than 24 hours old. CDI - PIC voluntarily discarded. EHS advised PIC to document on date marking label when foods are frozen, thawed and the amount of days lapsed prior to freezing to avoid food waste and to preserve FIFO. -1.5-

4-501.11 Maintain equipment in good repair. Observed ice buildup inside lower section of walk in freezer near door and damaged door sweeper on walk in cooler to the left of basement walk in freezer. -1- REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open containers of gravy stored in melted ice in walk in cooler. CDI - Items wrapped. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on screens for dehydrator and wall mounted dicer parts stored as clean. -1.5-

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 unsalted butter softening at room temperature without TPHC procedure. CDI - PIC generated TPHC form during inspection. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing discosure on kale salad made with peppercorn dressing containing a raw unpasteurized shelled egg. VR no later than 08/07/2020 to ensure all menus have disclosure for kale salad. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in bar area. -0-

4-501.11 Maintain equipment in good repair. Observed ice buildup inside lower section of walk in freezer near door and damaged door sweeper on walk in cooler to the left of basement walk in freezer. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile floor damage in basement and missing tile sections near transition into dry storage. -.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside tea nozzle in kitchen. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe first reach in cooler on the right inside kitchen cold holding heavy whipping cream and other TCS foods at 53F. PIC took cooler out of service and voluntarily discarded cream. VR no later than 03/21/2020 to ensure cold holding is 41F or below for all TCS foods. -3- REPEAT *THIS IS A FULL POINT DEDUCTION TODAY. FURTHER NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -3-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil containers stored directly on floor in dry storage. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch and bracelets on arm of one food employee at beginning of inspection. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored in oven on soiled oven surface not in use for cooking. -.5-

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 tile on floor in downstairs area coming up and missing near doorway between prep room and dry storage. 6-101.11 (A)(3)Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be non-absorbent. Observed absorbent ceiling tiles in employee restroom. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed lettuce, kale and melons on walk in cooler shelving. CDI - PIC rearranged storage order. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed basement reach in cooler cold holding milk, creamer and other TCS foods at 44-45F. PIC stated door was slightly ajar when he came to basement earlier in the inspection. Door closed and items allowed to cool. Food at 42F or below 20 minutes later. -1.5-

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 raw shelled eggs on pre table in cook line held on TPHC without writtenprocedure or time stamp. EHS observed blank TPHC forms hanging on cork board. CDI - PIC discarded all raw shelled eggs on TPHC at end of 4 hour window given by PIC. Procedure completed during inspection. Have procedure available for all future inspections. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer without label. CDI - PIC labeled during inspection. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices at cook line in small plastic tubs. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths stored on prep table between uses. -0-

4-904.13 Preset Tableware - C Preset tableware shall be protected, removed from table when customers seated or cleaned and sanitized before serving customer. Observed preset, unprotected glasses and eating utensils. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup on tasting utensils and in bottom of containers for drink packets, toothpicks and other single-use-single service items. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped coffee filters stored on top of coffee maker in kitchen. -0-

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed shopping bags in direct contact with clean bibb lettuce in prep unit at cook line and in downstairs walk in cooler. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee umbrella, book bag, sweater and coat stored over and with facility items on dry storage shelving. REPEAT -.5-

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 cabbage half, lettuce, and heavy cream that was not dated. CDI items dated. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed kale, pickled onions, cooked peppers, pimento cheese, and pea salad held over 7 days. CDI items discarded. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed peppercorn dressing and onion aoli, that uses raw eggs, used on kale salad, chicken sandwich and potato salad that is not asterisked on menu. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and utensils and not wearing a hair restraint. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of utensil storage containers, fans, ventilation, and racks in need of cleaning. Repeat.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, speakers, uncovered drink, personal items stored on food prep surfaces.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over date marking and colding of TCS (time/temperature control for safety) foods.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle hydroponic greens with bare hands. CDI greens discarded.

6-301.12 Hand Drying Provision - PF Observed no paper towels at bar handsink. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, plastic container, and potato slicer in back room soiled with debris. CDI items moved for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched fries in reach in drawer, butter sitting on counter, asparagus, carmelized onions, and cooked mushrooms in an ice bath, hyrdroponic greens held above chill line, and lissome cheese in reach in and holding above 41F. CDI items pulled less than 4 hours and moved to walk in for cooling and greens and cheese discarded. 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 beets, potatoes, chicken, pickled tomatoes, grit rice, italian sausage and grits not dated. CDI items dated. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed lissome cheese, piquillo pepper, garlic/oil mixture, pea soup, risotto, tomato bisque, lamb jus, salami, and nduja held past 7 days. CDI items discarded. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed contianers of seasonings that were unidentifiable and not labeled with common name. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling multi-use utensils and preparing food without wearing a hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Instant Pot in house used to cook octupus.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in units and racks in facility that is soiled with food debris.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery over washed produce. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris. Clean weekly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer with food debris. CDI metal part removed for cleaning.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility that had leftover tenderloin that was undercooked and cooled and saved to finished to 165F. CDI item discarded. Facility does not have approval to parcook any raw animal foods in house and roasts cannot undergo a parcooking process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed facility with fondu, horsin cheese, carrots, risotto, proscuitto, and pickled cucumbers that were in prep top ice bath. above 45F. CDI facility logged time food pulled so items will be discarded at 4pm. Suggest facility use TPHC at ice bath area. Repeat. Improvements on cold holding only observed issue in ice baths other areas at 41F or below. USE TPHC FOR ICE BATH. TPHC procedures provided again.

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 heavy cream, milk and goat cheese that was opened and no date to indicate when product was opened. CDI items dated. 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 garlic confit (1/23), paquillos (3/5), preserved collards (3/5), and cooked chicken parts (3/7) that was held over 7 days. CDI items discarded. Observed chicken stock was pulled from freezer and labeled 2/28 but no pull date to indicate when date mark continues. CDI pull date added. Repeat.

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 facility using TPHC for butter on counter with a time stamp but no written procedures provided. CDI TPHC procedures provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chocolate chips, sugar, and raisins, and other items in containers with no labels.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice bin and drink condiments in bar area that was uncovered and not actively being used.

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 employee make a personal drink then put on gloves to handle RTE food. CDI hands washed and gloves put on

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employees handle parsley and leafy greens that was not going to be immediately cooked with bare hands. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility holding braised beans, carrots, pickled cucumbers, beets, celery soup, squash puree, braised cabbage, potaotes, proscuitto, and blue cheese in an improper ice bath and holding above 45F. CDI items moved to freezer to cool to 39F and below. Butter stored on countertop that was not meant to be on time at 63F. CDI item discarded. Observed kale and hydroponic greens that was prepped earlier but stored in prep unit for use that was at 48-49F. CDI items moved to walk in for cooling. Observed butter if prep top at 68F, milk and half and half in stand up reachin above 50F. CDI items discarded. Repeat. Risk control plan can be implemented if no improvements.

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 cooked raisins and apple butter that was prepped on 11.11 and frozen the same day but no pull date added to reference remaining shelf life. CDI items relabeled. Observed no date on hydroponic greens without a date. CDI items dated. Observed half and half (11.26), heavy cream (11.27), quiche mix (11.29), and roasted tomato coffe sauce (11.28) that were held over 7 days. CDI items discarded. Repeat.

4-501.11 Maintain equipment in good repair. Observed bottom of reach in separating and racks that are rusting. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling near vents with dust debris. 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 baseboards and cracked flooring in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, goat cheese, queso fresco, deviled egg mix, smoked trout, goat cheese, watermelon, pasta, potatoes, and milk holding above 45F. Prep unit thermometer shows ambient at 48F. Items from night before discarded items from today cooled and unit emptied. Verification required.

3-501.17/3-501.18 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 pico, black beans, kale, lettuce, watermelon, deviled egg mix, goat cheese, egg shells, smoked trout, diced tomatoes, and cantelope not dated. Repeat. Observed andouille sausage, speck, kale, and tomato jam held over 7 days. CDI items discarded.

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 butter held out on TPHC without time stamp and no written procedures. CDI item discarded.

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

4-501.11 Maintain equipment in good repair. Observed bottom of reach in separating and racks that are rusting. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed beets above washed kale and unwashed radishes above RTE food in reach in. CDI items relocated. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered salt, tomatoes, and other RTE foods in refrigeration units. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato fry slicer, meat slicer, plate, and metal pan with debris. CDI items moved for cleaning. 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 kale, green tomatoe chow chow, boiled eggs, roasted tomatoes, and micro greens not dated. CDI items dated or discarded.

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

4-501.11 Maintain equipment in good repair. Observed reach in near back 3 comp sink with bottom metal separating from floor of reach in and racks in storage area that was rusting.

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 pan of mussels in walk in cooler. No tag was in pan with mussels. CDI - mussels voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a pan with a few raw oysters stored above covered tub of ready to eat food. CDI - oysters moved to below RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled fry cutter stored as clean. Observed one soiled scoop. CDI - items sent back to be washed, rinsed, sanitized. Discussed options for fry cutter with PIC as this one item is often problematic.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired food - one rack of lamb from a banquet dated 3/10 and one pan of cooked pork cheeks dated 3/14 and measuring 43F. CDI - both voluntarily discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed small pan of cooked beets resting directly in and touching beets in a second pan of cooked beets. CDI - items separated, bottom beets discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fry cutter still stored clean while soiled with bit of potato. Observed small pieces of food left in one metal pan stored as clean. CDI - both items sent back to be rewashed, rinsed, sanitized, air dried. Improvement noted from last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on two small containers of cooked macaroni and blanched fries. CDI - both voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed turkey stock dated 11/27 and cabbage broth dated 11/28. CDI - both voluntarily discarded. Improvement noted for both since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large tub of flour and large tub of sugar not labeled with common name of product. Both tubs in basement baking area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls in basement and wet nested metal pans in main kitchen.

4-501.11 Maintain equipment in good repair. Observed split gasket on dessert cooler in main kitchen. Observed rusted and/or peeling racks in several coolers throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed on interior of reach in cooler located in upstairs breakfast room. Observed some cooler racks in other areas of facility in need of cleaning.

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 baseboard missing in some places in basement kitchen. Observed a few damaged ceiling tiles in several areas of facility. Observed basement floors are heavily worn and in general disrepair. 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 lots of dust built up on walls and ceilings in several areas of kitchen - pipes behind and above prep cooler in kitchen, walls behind equipment, ceilings in main kitchen.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food in storage and uncovered - dried macaroni, beans, flour x3 bags, and rice; as well as pans of food in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled items stored as clean - fry cutter mounted on wall, inside of blade holder on food processor, metal bowl, mandoline, rubber spatula. CDI - all returned to be washed, rinsed, sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine showing some dark buildup on back interior wall.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS food items in storage without date marking - ricotta, milk x1 gallon, goat cheese, Swiss chard. CDI - items either voluntarily discarded if date unknown or dated if chef was present yesterday when they should have been dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired lamb stock dated 9/12. CDI - voluntarily discarded. Observed shrimp salad dated 9/23 but when questioned, chef stated that shrimp had been cooked the day before, on 9/22. CDI - allowed chef to correct date to read 9/22.

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 one tightly covered container of peeled hard boiled eggs in upstairs reach in cooler. Eggs measured 57F and had been prepared earlier this morning. CDI - chef moved eggs into a bowl of ice water to finish cooling and said they are usually cooled that way.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet nested. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil tub in basement with dried food debris in the bottom of the tub along with cleaned utensils.

4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelving in several areas of facility - coolers, dry goods storage, clean utensil storage racks. 4-502.11(A) Maintain utensils in good repair. Observed a few plastic food tubs with cracking lids.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed hole in basement wall that runs between dry goods area and food prep area. 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 basement floors are heavily worn and in general disrepair.

2-103.11 The PIC shall ensure that persons unnecessary to the operation are not allowed in the kitchen. Observed customer enter kitchen to ask to speak with the executive chef. CDI - person left kitchen and proper instruction given to PIC for future occurrences.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees not wash hands prior to putting on gloves. CDI by instruction with PIC and employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink in upstairs storage room associated with breakfast buffet. CDI- paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves leave work station to get supplies from basement and return to continue food prep without changing gloves/washing hands. CDI by instruction, employee washed hands and changed gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee cracking shelled eggs on cutting board and continue with food prep of ready to eat foods without cleaning and sanitizing work surface. CDI surface cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored on wall magnet as clean with food residue. CDI by taking to dish area to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in red buckets with about 50ppm quat. Observed concentrate bottle at dispenser empty. Cintas called to bring more concentrated sanitizer. Chlorine sanitizer made for use until quat sanitzer can be refilled. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most items stored in ice bath on line above 45F. See temperature chart. Items placed in refrigeration until service time. More ice needed to surround containers in order to maintain proper temperatures. If temperature cannot be maintained time as a public health control could be used. Discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two containers of hard boiled eggs in tightly sealed containers, 73F in glass door reach in unit, observed hard boiled eggs 61F in top of salad prep unit and observed tightly wrapped blanched french fries at 73F in walk in cooler. All items vented to facilitate cooling. Hard boiled eggs placed in freezer to rapidly chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food and dishwasher not wearing proper hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet towel on counter top. CDI by placing in bucket of sanitizer.

4-501.11 Maintain equipment in good repair. Observed rusted and corroded shelves in walk in cooler and dry storage area. Observed prep unit stacked on pieces of wood on cook line. 4-502.11(A) Maintain utensils in good repair. Observed several pitted small frying pans. Observed flour container in basement severly cracked and no longer able to hold product without use of liner.

6-202.14 Toilet Rooms, Enclosed - C Repair self-closing device on employee restroom door.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused items stored in basement area under stairs and in area next to 2 compartment sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed hole in wall in basement between food prep and dry storage areas. 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 floors in basement in general disrepair.

6-303.11 At least 10ft candles of lighting is required in walk in cooler. Observed strip light burnt out and walk in cooler excessively dark making it very difficult to see food, dates, cleaning etc.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the only hand sink upstairs near the parlor used as a dump sink. CDI by draining and cleaning.

3-202.11 Temperature - P,PF Observed two large blocks of cheddar cheese delivered off the truck at 48F. CDI: PIC labeled cheese to be returned to provider. -0pts

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed menu item "Local Catch of the Day" listed on the menu with a consumer advisory. Facility was unable to provide any parasite destruction paper work. PIC, Mike explained that these items are to all be fully cooked. VR- Facility is to correct the menu to eliminate the statement "cooked to order" if the products are fully cooked or provide proper parasite destruction paper work within 10 days.

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 -Repeat- Observed bisque in walk-in cooler from last night that was at 51F. CDI: bisque was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Repeat- Observed multiple cartons of half and half and cream not date labeled. Observed multiple soft cheeses like brie and ricotta without date labels. CDI: PIC dated a few cartons of half-and-half opened last night but voluntarily discarded cheeses and cartons that he was unsure of. Discussion was had about making sure employees know to date certain cheeses and milk products. 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 -Repeat- Observed multiple food items that were held past the proper time/temperature window including but not limited to apple butter, herb butter, octopus, dirty rice, cooked kale, black garlic sauce, hot brined pickles, and arugula broth. CDI: all items were voluntarily discarded. VR- as a result of repeat violations regarding date marking the PIC is to develop a plan to ensure date marking and dispostion procedures are in place and followed within 10 days. Should no improvement be seen or repeat violations result on following inspections an ITS may be issued.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Repeat- Cold air must flow around product to remove the heat. -Pf Observed bisque from last night in the walk-in not at proper temperature. Bisque was in a large container with lid tightly covering it. CDI: bisque was discarded. VR- as a result of repeat violations regarding cooling, the PIC is to develop a plan to ensure a proper cooling method/procedure is in place for overnight cooling within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -Repeat- Observed a limited amount of salt/sugar and oil in downstairs area without labeling. Items were not easily identifiable. CDI: all items were properly labeled during inspection. -0pts

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and pans wet stacked, on dish machine area shelving as well as the downstairs clean dish shelving. -0pts

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler, dish machine area, and dry storage area. Shelves need replacing. -0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on roof of large mixer downstairs to prevent build-up from falling into food. Observed build up on shelving by the dish machine and in the walk-in cooler shelving. Needs cleaning to prevent contamination.

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. Basement area has pitted floors and missing covings.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation filters on hood with dust build-up. Needs cleaning. -0pts

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the deli slicer and wall mounted potato slicer stored as clean. REPEAT 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain the dishmachine to function with proper concentration for chemical sanitization. Observed no (0ppm) measurable concentration (CL) at the dishmachine. VR 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the quat sanitizer dispensing in the basement at 50ppm. VR CDI- removal of slicer and potato slicer for cleaning. Use of sanitizer re-routed to the secondary dispenser measuring 400ppm (quat). Utilize the main floor 3 comp sink and dispenser for sanitizing. VR- Repair the dishmachine and dispenser within 10 days.

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 a pork shoulder still at 52F in the center after cooling since 9pm. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Maintain cold foods below 45F. Observed lettuce stored on top of a prep cooler in ice wells for service at 52F (cooling). Brussel slaw at 55F, crab cakes at 53F, blanched fries at 53F, cooked chicken breast at 53F and raw marinated chicken at 54F all inside the cold holding drawer. CDI by removing all to cool down inside the walk in cooler. Unit placed out of service. VR- repair the drawer cooler within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut kale and hot brined pearl onions date labels. 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 thawing products stored with only the original dates for preparation appearing to be expired products. CDI by properly re-dating.

7-201.11 Separation-Storage - P Separate the storage of chemicals from food products. Observed one can of grill cleaner stored under a prep table with containers of spices. CDI by removal.

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 Follow approved cooling methods to ensure rapid cooling. Observed the pork shoulder double wrapped in plastic and foil still at 52F in the center from overnight cooling. CDI by voluntary disposal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an air thermometer for the cold holding drawer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed about 9 containers of spices in small portions left unlabeled. CDI by labeling.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food at least 6 inches above the floor. Observed food items stored on the floor of the walk in freeer. REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed the cold holding drawer maintaing food products at 53-54F.

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. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Floor and baseboard/coving repair needed in the basement. Observed water damage and peeling paint on the wall in the employee restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the wall mounted potato slicer. CDI by removing to re-wash.

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 an opened box of spring mix not date labeled with the intention to use over 2-3 days. CDI- item was stored for less than 24 hours and was properly date labeled while onsite. Observed in house made pickled okra and pickled onions (with hot brine) stored without a date label. CDI- PIC was unsure how long the products was stored there. Products was voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in house made bread and butter pickles stored with a 8/24/16 prep date, smoked trout with a 8/21/16 date, hard boiled eggs 9/8 and pickled onions 9/4. CDI by voluntary disposal. According to the PIC, these items are intended to be stored for only 7 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a crate of frozen pork buts and chicken wings stored on the floor of the walk in freezer.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored inside a bucket labeled sanitizer measuring at 0ppm. Was unable to determine if the product was stored inside a soap and water mixture or quat at 0ppm. CDI by voluntary disposal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the cook line air drying shelving stacked while wet and metal bowls on the air drying shelving in the basement stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service napkins stored on the floor of the basement dry storage room.

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 floor repair needed in the basement area.

3-201.11 Use food from approved sources only.-P Observed no invoices or tags available for the raw rabbit and bison tongue observed inside the walk in freezer. CDI Advised to hold from service until invoices can be provided. VR- provide within 10 days.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no recorded date on the tag when the last shell stock from the container was used for the last two tags.Observed no tags provided for oysters. CDI-voluntary disposal. VR- follow up will be made to ensure any sold within the next 10 days are recorded.

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 beef scrapple stored inside the walk in cooler with a 5/14 date label and pulled chicken with a 6/1 date label (eight day hold time). CDI by voluntary disposal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic quart and cup containers stacked while wet in the dry storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a single box of single service straws stored on the floor of the dry storage room.

4-501.11 Maintain equipment in good repair. Observed a missing handle on the glass door reach in cooler and leaking in the back of the cooler C. Leaking was repaired while onsite.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted floors in the basement area.

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 the dishwasher rinse and handle dirty dishes and then continue handling clean dishes without washing hands in between. CDI by redirecting to the handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut brie stored for 5 days without a date label. CDI by voluntary discard. Also observed recently thawed smoked sausage inside the cooler with the original freeze date from December. CDI by adding a thaw date.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility has a consumer advisory for menu items containing smoked trout and smoked salmon. PIC explained that these items are not offered at a final cook temp of below 145F. CDI-PIC was educated on proper use of consumer advisory and it was explained that the consumer advisories should be removed by the next menu re-print.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a stem thermometer out of calibration. CDI by recalibrating while onsite.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies in the basement dry storage area.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Oberved food employees handling food while wearing watches or other arm jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food in need of beard guards.

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. The basement floor in disrepair with falling wall covings and pits in the floor.

2-103.11(C) PIC shall ensure other persons entering food preparation, storage and warewashing areas comply with this code. Observed food stored from an outside chef for the purpose of a private event, inside the walk in cooler, that according to the PIC also utilizes the kitchen. Advised PIC to ensure that all food stored is from an approved source and employee is aware of the employee health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored directly on a prep table while preparing food. CDI- by moving to a lower shelf.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee enter the kitchen and donn gloves without washing hands. CDI by education, advised PIC to redirect staff to handsinks prior to donning gloves.

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 missing the date the last shellstock was used. VR- will follow up within 10 days to ensure that any shellstock products finished by 9/22/15 have the last sold dates recorded on the tag.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw hamburger meat stored above raw whole pork roasts. CDI- moved to correct location.

4-501.114 For mechanical warewashing provide a chemical sanitizer at the proper concentration. Observed the dishmachine (CL) sanitizing at 10ppm. VR- repair by 9/22/15.

3-401.11 (B) (1) Whole meat roasts including beef, corned beef, lamb, pork and cured pork roasts such as ham shall be cooked in an oven that is preheated to the temperature specified . Observed whole roasts smoking in a cambro with sternos and wood chips for 2 hrs at 97F and 125F. CDI by removing and placing into the oven to cook at 250F and reached 165F and 199F over the next hour. Advised cooking/smoking (for flavor) in approved equipment designed for cooking if food is to be stored there for extended periods of time.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut brie, an opened gallon of milk and cooked chicken stored over 24 hrs without date labels. CDI by properly date labeling. If found on future inspections, products without date labels or incorrect date labels will need to be discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a consumer advisory mission for the poached egg on the menu. VR- provide by follow up visit. Also discussed the egg used to top the Kraft Burger that is also cooked to order. Explained that this may be more clearly marked if the egg has an asterisk separate from the burger title.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soapy water in a bucket for wiping cloths labeled sanitizer. CDI by diposal.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Per variance committee a variance will need to be submitted for the dehydration of several produce items being completed at the facility. Observed a dehydration machine and per the PIC the dehydration machine uses heat to dry several produce items which are then stored in room temperature. According to PIC items are stored in refrigeration. Will determine whether HACCP/Variance is required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Additional information needed to determine if HACCP plan for the dehydration process is required.

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 a sheet pan of cooked chicken stored on the prep table cooling at 80F for 30 mins. Observed a container of hard boiled eggs still at 58F after 4 hrs, product was re-checked 1 hr later and observed at 49F. CDI by breaking down container into 2 separate containers and moving into the freezer to shock down to 45F and below. Discussed uncovering and utilizing larger refrigeration units rather than prep coolers to cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the dry storage room near the produce storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of melons and milk crates of food in ziploc bags stored on the floor of the walk in cooler and freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a chemical sanitizer solution at the correct concentration. Observed two sanitizer buckets used for wiping cloths at 50ppm (quat).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit available for quat sanitizer. Provide by 9/22/15.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in basement with pits and no longer smooth and easily cleanable.

3-402.11 Parasite Destruction - P - Provide parasite destruction letter for fish offered undercooked. Observed no parasite destruction letter for sea bass that operator stated was offered undercooked on menu. PIC, Mathew Krenz, stated that they will discontinue menu item until proper documentation or compliance is obtained.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chorizo stored above ready to eat foods in flip top prep unit. CDI, operator relocated foods for proper temperature. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Clean food contact surfaces at required frequency. Obdserved blade of slicer soiled with dried food debris. Operator stated the slicer was not used that day. CDI by instruction. Repeat. Observed guard of ice machine soiled. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed a container of pimento cheese cold held above 45 degrees F in flip top prep unit 1. Observed a container of buttermilk and mushroom duck cheese cold hold improperly on ice above 52 degrees F. Observed cut tomatoe and cut lettuce overstacked and held above 45 degrees F in flip top prep unit 2. Observed 1 container of ricotta cheese and chicken salad in prep unit 2 cold held above 45 degrees F. CDI, operator relocated the pimento cheeese, cut lettuce, and buttermilk to rapidly cool and voluntarily discarded the other foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 5 containers of sausage with a date of preparation of 4/1, 3/6, 3/22, 3/20, and 3/27. CDI by instruction. Operator voluntarily discarded sausage.

7-201.11 Separation-Storage - P Toxic substances shall be stored so that contamination of equipment is prevented. Observed containers of chafing fuel stored over food wrap in downstairs storage and prep area. CDI, fuel relocated.

3-502.11 Variance- PF- A food establishment shall obtain a Variance for Specialized Processes including packaging Food using a Reduced Oxygen Packaging method except where the growth of and toxin formation by Clostridium botulinum and growth of Listeria monocytogenes are controld as specified under 3-502.12. Observed several packages of cooked pork skin, and cooked pork loin stored in walk-in freezer packaged using a reduced oxygen packaging method. PIC, Matthew Krenz stated that he will cease vacuum packaging of unapproved fods until proper HACCP and VARIANCE has been submitted and approved. PIC instructed that this process is UNAPPROVED. Facility shall follow proper procedures which have been APPROVED and shall discontinue reduced oxygen packaging these foods.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed vacuum packaging of cooked pork loin and cooked pork skin with no VARIANCE or HACCP approval. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed records used for temperatue logs of sous vide process and refrigeration units not being updated and facility not following Standard Operating Procedures for approved Sous vide methods. CDI by instruction, facility shall follow and comply with procedures and approved SOP's.

4-204-112 Temperature Measuring Devices-Functionality - PF Temperature measuring devices shall be located in refrigeration units storing potentially hazardous foods. Observed no temperature measuring device located in flip top prep refrigerators.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet disposable towel being used to stabilize cutting board.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store clean equipment in a clean, dry area. Observed ice scoop stored in soiled area behind bar. CDI, PIC relocated for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean plates not inverted and collecting debris along prep line. Observed clean cutting boards stored on soiled faucet behind 3 compartment sink and small cutting board behind faucet at handwashing sink at bar area.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of breaks or cracks. Observed both fryer baskets with cracks. CDI, operator voluntarily discarded fryer baskets. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 lights out under hood. Observed split gasket on low reach in refrigerator and rusty shelving in unit. Repeat. 4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scaring or scratches. Observed cutting board behind bar with heavy scratches and in need of replacement. Repeat.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed aluminum foil peeling from equipment near fryer and no longer easily cleanable. Observed some labeling and stickers not removed from clean equipment in downstairs storage area.

6-501.19 Closing Toilet Room Doors - C Toilet room shall be equipped with a self-closing door and be kept closed. Observed toilet room door open and not self-closing.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in downstairs storage and prep area.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed uncovered employee beverage stored on rack above equipment at dish machine. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw trout removed from commercial packaging and stored in zip lock bags in walk-in freezer and located over ready to eat corn. Observed raw hamburger patties stored over whole muscle pork in reach in refrigerator. CDI, operator relocated foods for proper storage.

4-602.11 Equipment Food-Contact Surfaces Frequency . Food contact surfaces in contact with potentially hazardous foods shall be cleaned at least every 4 hours. Observed blade of slicer soiled with meat debris and operator stated it was used early in the morning. Observed vegetable press accumulating dried food debris and soil. CDI, equipment set aside for cleaning and operator broke down slicer to begin cleaning on-site. 4-501.114 Mechanical Warewashing Equipment, Chemical Sanitization, Concentration - P - Ensure chemical dish machine is properly sanitizing equipment. Observed chlorine dish machine not sanitizing dishes and providing 0ppm chlorine as determined by test strips. CDI, operator switched to single-service and called chemical company to repair while on site.

3-501.16 PHF cold held at 45 degrees F or below. Observed tuna and collard greens on ice above 45 degrees F. Observed sausage and pimento cheese above 45 degrees F on top shelf of flip top prep cooler 1. Unit displaying an ambient air temperature of 53 degrees F on top. Observed egg whites and house made dressing with butter milk, and container of meatballs and lettuce on top shelf above 45 degrees F as indicated by thermocouple. CDI, operators relocated foods to bottom of unit and instructed not to store PHF in top area of refrigeration units until repaired. Operator scheduled refrigeration company, Eastern Refrigeration to repair. Repeat. Observed 1 container of toasted peanuts behind held at room temperature with a date of preparation of 9/18 and voluntariloy discarded peanuts

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment for 24 hours. Observed 1 container of catfish and 1 large container of pork shoulder not date marked in walk-in cooler. CDI, operator voluntarily discarded foods not date marked and exceeded 7 days.

3-203.11 Molluscan Shellfish, Original Container - CGeneral Comment: Shellstock tags may not be removed from original container unless immediately before sale or preparation of service. Observed no oyster tags with oysters in walk-in cooler and operator keeping oyster tags in office.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed several plastic containers being used to dispense stocks and dry ingredients in walk-in cooler and downstairs prep area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipmnt in good repair. Observed rusty shelving inside several reach-in refrigerators. Repeat. Observed top areas of flip top prep coolers not holding proper temperature as measured by thermocouples. 4-501.12 Cutting Surfaces - C - Cutting surfaces of equipment shall be free of heavy scratches or scarring. Observed cutting board behind bar and cutting board in dowstairs prep area with heavy scratches. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of non-absorbant and easily cleanable material. Observed cardboard lining shelves in dry storage racks downstairs prep area.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PFProvide approved detergent-sanitizer or have equipment variance approved for 2 compartment sink warewashing. Observed 2 compartment warewashing sink located in downstairs prep area. CDI, handouts given to operator for equipment variance.

6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Physical faciltiies shall be cleaned as often as necessary to keep them clean. Observed dust accumualting on ceiling and light fixtures in downstairs prep ara.

6-202.11 Light Bulbs, Protective Shielding - CLight bulbs shall be shield, shatterproof or shatter-resistant. - Observed 1 damaged light shield in downstairs prep area. Repair or replace.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage if handled to prevent contamination of hands and equipment. Observed 1 twist top employee beverage stored on rack over equipment near dish machine.

6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall be supplied with handwash signs. Observed no handwash signs at handwashing sinks in kitchen and at bar. CDI operator given handwash signs during inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed residue and mold starting to grow in ice machine. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be cleaned to site and touch. Observed blade of can opener and slicer soiled with dried food residue. CDI, operator relocated can opener blade and slicer for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed potatoes and raw ground beef at 52 degrees F in 2 drawer cold hold unit. CDI, operator relocated foods to rapidly cool. Observed 1 container of the following foods being cold held above 45 degrees F: cabbage, sausage, pork, cheddar cheese, pimento cheese, and cole slaw. CDI, operator relocated foods to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held for over 24 hours. Observed 1 container of okra with a date of preparation of 6/7, 1 container of green bean with a date of preparation of 6/23, 1 container of sweet potatoe with a date of preparation of 6/20, 1 container of butter with a date of preparation of 6/17, and 1 container of mushroom stock with a date of preparation of 6/17. CDI, operator voluntarily discarded these foods.

7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment or food is prevented. Observed 1 container of butane fuel stored on shelf above prep refrigeration unit. CDI, operator relocated fuel.

8-103.12 Conformance with Approved Procedures - P,PFThe permit holder shall comply with the HACCP plans and procedures that were submitted and approved. Observed food employees not recording the daily records of food temperatures and refrigeration units that were included in the HACCP plans which were approved. CDI. Follow approved procedures.

3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed in-use ice scoops used for ice bin in upstairs kitchen being stored in a soiled basket. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and utensils shall be stored in a clean, dry area. Observed several container lids and utensils being stored in drawers and containers that were accumulating food debris and other soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed rusty shelving inside flip top prep unit and in CRC 2 door reach-in refrigerator. Observed split gaskets on several refrigeration units in kitchen.

4-302.14 Sanitizing Solutions, Testing Devices - PFTest strips shall be provided at all times to measure concentration of sanitizer. Observed no chlorine or quat test strips available during inspection. Verification required by 7/11. Repeat.4-301.12 Manual Warewashing, Sink Compartment Requirements - PF3 compartment sinks required to wash, rinse and sanitizer. Observed a 2 compartment sink being used to wash dishes occasionally according to operator. CDI by instruction, Provide approved-sanitizer or obtain variance for 2 compartment sink.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed soil on shelving throughout kitchen. Observed food debris and other soil in gaskets and collecting on bottom of several reach-in refrigerators.

6-201.11 Floors, Walls and Ceilings-Cleanability - CGeneral Comment: Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed flooring downstairs with large chips in several areas and no longer smooth and easily cleanable.

PIC must have passed an ANSI approved, proctored manager food safety exam. No one onsite today with the certification.2-102.12

Observed employee's using their barehands to turn off water after washing hands. Use a papertowle to turn off water instead to prevent recontamination. PIC will work with employees on this practice to correct.2-301.12

Observed bare hand contact with lettuce today. lettuce discarded by PIC to correct. No bare hand contact with RTE foods is allowed.

Observed par-cooked eggs today in the facility. A par-cooking application has been given today. VR in 10days.

Observed multiple foods without dates today, ex. deviled egg mix. These items were date marked today to correct.Observed vacuum sealed cooked meats not dated with the pull from the freezer date today- be sure these have a make date, freeze date, and pull date on them.3-501.17 Observed multiple foods that had been made/opened >7 days prior and were discarded today to correct.Hold TCS foods only 7 days if holding them at 41F or less and only 4 days if holding them between 45-41F.3-501.18

Observed the health statement on the menu today but there is no indication as to which items are offered undercooked. Provide a asterick or wording that would lead the consumer to the health warning. VR in 10 days.

Observed ROP of multiple cooked meats today which requires a HAACP plan for each product that is ROP'd.8-201.13 ROP of these meats may require a variance as well if conditions listed in 3-502.12 of the 2009 food code are not met. Curing fish requires a variance as well(trout). If using vinager for preservation then a variance would be required(chow chow). 3-502.11 Variance application given today. VR in 10 days to see if the processes have stopped or to see that an application has been submitted.Observed raw fish that was not frozen and had been packaged using ROP- discarded by PIC to correct. Raw fish cannot be ROP's unless it is frozen before, during , and after packaging.

See #27 for ROP, curing , and pickling.8-103.11

Observed an open flame portable burner today that is only approved for outdoor use- remove this piece of equipment as it is not approved.4-205.10Observed rusted shelving in the RI cooler that is hard to clean.Observed a smoker that is melted and not easily cleanable. Observed a cracked lowboy today that is also hard to clean.4-501.11

Observed no chlorine test strips onsite today, only quat. ammionia strips. Test strips left with PIC to correct.4-302.14