MORTONS THE STEAKHOUSE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sanitizer bucket stored in back dish pit hand-sink. CDI - Moved.

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 multiple shell stock tags with no date of last use recorded on tag. Record date of last use on tag. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine Dish machine was recorded slightly below proper concentration level. CDI - Prime and adjusted to record 100ppm chlorine. 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/ykP2mr9C,tRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 containers of cheese sauce cooling in WIC with deep plastic containers. Recorded at 117 at 4:20. PIC stated he started cooling at 3:00PM, thus improper cooling method and rate., CDI - Method immediately changed to metal pans, smaller portions in pans, ice bath and active stirring. Temp. At 5:00 was recorded at 67F. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Au jus recorded below 135F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) Pesto, sweet pot. Casserole, au jus, and non exempt cheese all recorded past 7 days. CDI - Discarded. REPEAT. Assure employees are monitoring date marking and discarding foods at the end of day 7. 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 .

3-501.15 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 Improper method used for cooling of cheese sauce (see # 20). CDI - Method changed (See # 20). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Metal containers and sheet trays not stored to allow for air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two single service cutting boards scarred and in need of replacement.

5-501.17 Provide a covered waste bin in female restrooms. Single stall staff restroom (gender neutral) does not have a covered waste bin.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor damaged in staff restroom. Repair

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink stored on counter near coffee machine; CDI - Removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at bar handsink. CDI - Provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bacon wrapped scallops stored on shelf above rice cakes. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple plates soiled with food debris. CDI - Taken to 3 comp. Sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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) Broccolini, crap dip, spinach all exceeded 7 day window. Further, short rib in freezer did not have prep and freeze date on product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -Back dish machine recorded too strong. CDI - Adjusted and recorded correct concentration. Bar dish machine recorded at 0ppm. CDI - Fixed on site. 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 Lettuce in reach in coolers recorded above 41F. CDI - Discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. Microwave in need of cleaning REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some foods not covered in wrappings in cooler. Cover foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One plate soiled with food debris. CDI - Plate taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Au jus recorded at 127F, CDI - Reheated to 165F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in reach in cooler recorded above 41F. Cooler was down and not holding temps. CDI - TCS foods discarded. Facility will cease use of cooler until repaired. 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 is not been labeled, or if the label is incorrect. -P Sriracha butter did not have a pull date from freezer. CDI - Pull date added. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Cold holding unit not holding proper temp. (See # 20).

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. Microwave in need of cleaning.

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 Potatoes expired, on day 8, Broccolini did not have a date and bagged spinach had wrong date. CDI - All discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates and knife soiled with food debris. CDI - Taken to dish machine for cleaning. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tomato salsa in reach in freezer not dated. CDI - Dated. REPEAT. Points not escalated due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Interior lid of flip top freezer needs cleaning. CDI - Cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two knives, one plate, and one ladle soiled with food debris. CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One tray of lettuce was dated 6/20. PIC knew that was wrong date and dated as correct date 6/26. CDI. 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 .

3-501.15 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 Portioned pasta cooling in wrapped up baggies. CDI - Baggies unwrapped. After portioning out pasta, pasts must be cooled down again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods in WIC 1 holding below 41F. WIC thermostat was adjusted and ambient temp. Dropped from 42F to 39F. Foods discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers, Allow for air drying.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin at two front handsinks. CDI - Provided.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Two heads of lettuce sitting directly on shelf in reach in cooler. CDI - Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife and plate soiled with minor food debris. CDI - Brought to dish machine for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Thaw date for ravioli not recorded. CDI - Recorded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream on ice for potatoes above 41F. CDI: Product to be switched to TPHC. Procedures in place. 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 roasted cauliflower from 4/11 in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspections as this was the only item past 7 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean near the office. CDI: containers separated for air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on shelving where ceramic dishes are stored. Observed some blue tape remaining on outsides of containers stored as clean.

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 leading to dish area popping/peeling up with a gap. Observed flooring separating throughout other areas of the kitchen where transitions meet. PIC stated that the floor is scheduled to be patched/repaired on Monday. Observed corner guard missing on wall behind chest freezer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw scallops stored over fully cooked meatballs in the reach in. CDI: Items reorganized. PIC stated that he will permanently label the shelves so that no other items will be stored there. Future violations will result in permit action. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lobster bisque still cooling from last night. CDI: lobster bisque voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lobster bisque cooling in walk in cooler while tightly covered in a deep lexan from yesterday. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line and on the main walk in cooler door. REPEAT VIOLATION Gaskets have been received and will be installed next week.

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 leading to dish area popping/peeling up with a gap. 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 cleaning needed under microwaves on the line. Ensure more frequent cleaning. REPEAT VIOLATION Significant improvements in cleaning establishment have been made over the past 2 inspections.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking the handsink on the cook line. CDI: Cart moved. REPEAT VIOLATION Some improvement as all sinks were stocked appropriately.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tuna stored over ready to eat vegetables in reach in. Observed raw shrimp and fish stored over crabcakes with no raw ingredients in the walk in. CDI: Products reorganized. REPEAT VIOLATION 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat produce and cheeses in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed bleach sanitizer at under counter dish machine to be 0ppm. Line was primed and read 10ppm. After another wash, machine read 0ppm again. CDI: All dishes will go through the main dish machine until the chemical can be serviced. REPEAT VIOLATION Previous violation corrected. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one half pan stored as clean with food build up. Observed a whole stack of ceramic plates, bus tub of ceramic ramekins, and several bowls and plates throughout the storage racks with food debris and build up that were stored as clean. CDI: Dishes were taken to the dish area for proper cleaning.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce that after 1 hr and 25 min of reheating in the steam well was at 73F. Facility stated that the sauce should be reheated on the stove and then hot held in the steam well. Based on temperature after 3/4 of the reheating time, food would not have heated to 165F within 35 min using the current method. CDI: Product was voluntarily discarded and new cheese sauce from the cooler was reheated to over 165F on the stove.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hollandaise sauce and bernaise sauce holding below 135F in steam well. CDI: Product placed on TPHC from the time it was made. Procedures for this product have been written in the past. Sauces must either be held hot above 135F or use TPHC procedures for 4 hour hold and discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Observed shrimp in the grill cooler at 43F. CDI: Shrimp 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 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 several items in various coolers more than 7 days old including creamed spinach (12/26), scampi butter (12/23), goat cheese (12/28), tuna (12/24) and meatball (12/16). CDI: Goat cheese and tuna voluntarily discarded. Spinach was actually made Monday per chef, but was placed on the same sheet pan as before (product was containerized) which had the old batch date. New date was not provided after cooking. Date was corrected. Other items were frozen and pulled within the past 2 days but no PFF date was written. PFF written on the products. REPEAT VIOLATION 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 no date mark on the red pepper sauce. CDI: Date provided.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time marked on sour cream that was held at room temperature during service. CDI: time of product being taken out of cold holding was recorded. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle on back cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet pans of bread wrapped in plastic bags stored in basement. Area is not approved for food storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wet wiping cloth below 200ppm. CDI: Bucket refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line and on the main walk in cooler door. REPEAT VIOLATION Improvement as PIC stated that new gaskets have been ordered.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer on site for dish machine. VERIFICATION REQUIRED

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on shelving where ceramic dishes are stored.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on wall behind 2 door reach in freezer. Observed floor leading to dish area popping/peeling up with a gap. REPEAT VIOLATION Previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for drying hands at hand sink on the line. CDI: Towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink on the line blocked by cart. CDI: Cart was relocated.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed blueberries in reach in cooler with microbial growth on them. CDI: Blueberries were voluntarily discarded. Ensure that fruits are rotated properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw scallops and raw shrimp stored over ready to eat prosciutto and cheese sets in reach in cooler. CDI: Items reorganized.Observed raw tuna stored over ready to eat vegetables in reach in. CDI: Products reorganized. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat produce and cheeses in walk in cooler. CDI: Items reorganized.

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 at dispenser of 3-comp sink at 0ppm. Quat stock bottle was empty. CDI: Stock bottle replaced. No active dishwashing occurring during inspection. All sanitizer buckets were at proper concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked Brussels sprouts cooling in WIC at 73F. Per chef, brussel sprouts were completed in the morning but he was unsure of what time. CDI: Product voluntarily 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 several items in various coolers more than 7 days old including au poivre (11/12), cauliflower mash (11/12), shrimp (11/12), lobster (11/15), and shrimp (11/15). CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed TCS butters that were held on TPHC last night stored in cooler from yesterday. CDI: Butters voluntarily discarded. Observed no time marked on charred lemons that were held at room temperature during service. CDI: Lemons voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked Brussels sprouts cooling in large pan with product piled higher than 2 inches in pan in walk in. CDI: Product was voluntarily discarded. REPEAT VIOLATION

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 raw, vacuum sealed salmon stored cold in sealed packaging. CDI - packaging opened. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed berries stored on line ready for use with desserts. CDI: Berries were washed and placed in a clean container.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line and on the main walk in cooler door.

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 debris such as straws, papers, and wrappers around soda syrups in server hallway. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked Brussels sprouts cooling in WIC at 59f at 1:50 still at 59f at 2:25. Cooling rate of 0 degrees. Observed spinach dip cooling in WIC at 98f at 1:45 still at 86f at 2:30. Cooling rate of 16 degrees per hour. Observed jus cooling in WIC at 80f at 1:45 still at 74f at 2:30. Cooling rage of 8 degrees per hour. CDI - items spread onto sheet pans and/or divided into shallow pans and placed int freezer to quickly chill. Items would not have met cooling parameters without EHS intervention. Note: TCS foods cooling at improper rates has been found on multiple previous health inspection reports from 12/7/21, 3/25/22, and 5/12/22. EHS recommends reviewing cooling procedures to avoid escalation to full point deduction,

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pork belly for ramen in WIC with date marking pull from frozen 9/7. Cooked beef, French onion soup, and au jus all cooled from previous day’s service in WIC with no date marking. CDI - items discarded. Overall some improvement in date marking observed. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked Brussels sprouts, cooked spinach dip cooling in WIC in deep portions in pans not stirred. Observed au jus cooling in deep plastic container in WIC. CDI - items spread onto shallow pans or divided into small containers moved to freezer to quickly chill. When cooling foods, use methods that allow air flow and rapid cooling. Note: Improper cooling methods have been noted on multiple health inspection reports from 12/7/21, 3/25/22, and 5/12/22. EHS recommends reviewing cooling method procedures to avoid escalation to full point deduction.

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 raw vacuum sealed tuna and raw vacuum sealed salmon thawing in sealed packaging. CDI - packaging opened. This has been noted on previous inspection reports from 3/25/22 and 5/12/22.

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 buildup on floors and walls around dish machine. Clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC, Mark, with expired certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for drying hands at hand sink near bread station in back of house. REPEAT. Full 2 point deduction. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed various small ware / glassware items stored on shelf in front of bar hand sink blocking access for use of sink. Do not store items in front of hand sink - store food contact items away from the hand sink. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bread crumbs and other black debris in ice in black trolley and vegetable debris (celery?) in ice in brown ice trolley near cook line. CDI - ice discarded. Protect ice from contamination especially from potential allergens (wheat/gluten).

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 multiple shellstock tags over last 90 days with no date of final usage documented. Verification required within 10 days. Note: this issue was also noted on 3/25/22 inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over pan of buttered bread in WIC. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of raw shrimp placed on bottom of speed rack below raw chicken. CDI - raw shrimp relocated Note: improper storage of raw animal foods in cold holding units has been noted as out of compliance on multiple inspection reports dating back to at least 11/2021. EHS strongly recommends re-training of staff and increased managerial oversight of this risk factor in order to avoid the implementation of a risk control plan or permit action.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed small under counter dish machine in the kitchen at 10ppm chlorine in final rinse after multiple cycles. PIC to contact EcoLab for service. CDI - all dishes to be cleaned/sanitized in main dish machine or in bar dish machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces / drop plate of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hollandaise sauce holding at 115f and bernaise sauce holding at 114f in hot wells at grill line. Items were double panned as PIC noted that they would “break” if held hot. CDI - sauces discarded. EHS noted that TPHC procedures had been developed for these items during earlier inspection on 3/25/22. Using this process strongly recommended going forward. Sauces must either be held hot above 135f or use TPHC procedures for 4 hour hold and discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Observed blue cheese stuffed olives and open in use cream holding above 41f in bar cooler. CDI - items discarded. REPEAT - blue cheese olives at bar were also noted as out of compliance on inspection report from 5/12/22. Overall cold holding equipment appears to be operating properly and establishment has changed procedures to eliminate holding of most TCS foods at room temperature. No escalation to risk control plan at this time. Full 3 point deduction.

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 multiple TCS foods with expired date marking or with missing or inaccurate date marking throughout cold holding devices. Various prepared TCS items like compound butters pulled from frozen with no change to date marking, other items with no date marking including creamed spinach portions, cooked lobster, cooked potatoes gratin, cooked cauliflower, open cream at bar, and more, and various items with expired date marking including cooked crab 8/17, lemon cream 8/13, and more. CDI - items discarded. Establishment overall appears to have date marking system in place, however, items must be consistently pulled when expired, updated when pulled to thaw from frozen, and have date marking applied in service units. Date marking / disposition violations have been noted dating back to 12/2021. Continued non-compliance with date marking standards may result in the implementation of a risk control plan or in permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle holding yellow chemical PIC identified as peroxide disinfectant cleaner labeled as sanitizer and other bottle of unknown chemical with no labeling present in back of house. CDI - PIC properly labeled peroxide multi and discarded unknown chemical. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line. REPEAT - no point escalation as other issues corrected.

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 greasy buildup on non-food surfaces of equipment at front grill line. Observed buildup on non-food surfaces of black ice trolley needs cleaning. REPEAT - no point escalation as previous items corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at handsink in the bar area wet and damaged. CDI: Papertowels provided. REPEAT VIOLATION 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as a dump sink. CDI: Sink area cleaned. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed steaks, cooked vegetables, and TCS butters holding in reach in above 41F. CDI: Cooler had been propped open for placing items in for service. All items in cooler returned to 41F by end of inspection. EHS and PIC discussed proper usage of coolers. REPEAT VIOLATION Significant improvements made throughout facility regarding managerial control of risk factors, including cold holding. A violation of cold holding on the next inspection will result in full point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with yellow chemical in it at the bar. CDI: Product labeled as peroxide sanitizer. Observed blue liquid (identified as windex) unlabeled at the bar. CDI: Bottle was labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak garnish for bar drink thawing on counter. CDI: Steak moved to refrigeration for thawing.

4-501.11 Maintain equipment in good repair. Observed gasket on main walk in cooler and cook line reach in are damaged. CDI: EHS viewed invoice for purchase and installation. PIC stated that they are waiting on the company to provide an install date. Observed shelving in low boy reach in cooler on the main line beginning to chip and rust. Observed some water pooling in bottom of low boy reach in on line. REPEAT VIOLATION

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 drains/holders for soda guns at the bar and at the server station with build up.

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 floor near soda machine lines with debris build up. Ensure more frequent cleaning. Observed floor of bar area in need of sweeping as some debris is accumulated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the dish area or on the front line. CDI: Papertowels provided. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump chlorine chemical bottles down the handsink to dispose of chemical. Observed line handsink blocked by hose and several chemical bottles stored in the sink and by a ice bin in front of the sink. CDI: Sink area cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw steak and raw burgers stored over RTE lobster and crab cakes. Observed raw burgers stored over salmon in walk in. CDI: Items were rearranged. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine in the kitchen at 10ppm chlorine. CDI: All glassware will be taken to the larger dish machine for walking. ECOlab was called and will respond tomorrow. Ensure machines are checked daily to verify that dishes are being properly washed, rinsed, and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed au jus cooling at a rate of .035F/min. CDI: Product moved to freezer and active stirring. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed butters for steaks held out at room temperature. Observed blue cheese stuffed olives at the bar holding at 45F. CDI: Product was placed on TPHC today and marked. REPEAT VIOLATION Some improvement from previous inspection.

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 ricotta from 4/30, house made blue cheese dressing from 5/1 in reach in. CDI: Items voluntarily discarded. Observed several items pulled from the freezer but with no pulled from frozen(PFF) date and the original prep date was more than 7 days prior. CDI: PFF date added as all items were from within 2 days. REPEAT VIOLATION 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 no date marks on several items throughout facility in walk in and reach ins including but not limited to ricotta, Cream cheese, macaroni, romesco, cooked lobster, goat cheese, lettuce and tomato sets, and au gratin potatoes. CDI: All items that were made/opened in the past two days were dated. Items that were made more than 2 days prior were voluntarily discarded. Future violations of date marking will result in items being discarded as well as a risk control plan and/or permit action.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on bar menu “burger of the month” that PIC stated is offered undercooked. CDI: Facility advised all staff during inspection that the “burger of the month” will be served at 155F and above only.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed au jus cooling in the walk in cooler in deep, plastic containers. CDI: Product moved to the freezer for rapid cooling. REPEAT VIOLATION

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 salmon thawing in walk in cooler while still in ROP environment. CDI: Salmon was cut open. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles on back cook line. CDI: Bottles labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 2 steaks stored directly on shelving in reach in cooler on the line. CDI: Steaks voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed gasket on main walk in cooler is damaged. CDI: EHS viewed invoice for purchase and installation. PIC stated that they are waiting on the company to provide an install date. Observed shelving in low boy reach in cooler on the main line beginning to chip and rust. REPEAT VIOLATION Progress made on issues from previous inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some shellstock tags with no last sale date recorded. VERIFICATION REQUIRED REPEAT VIOLATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed foie gras stored over ready to eat items in the walk in. Observed raw tuna stored over cooked shrimp and lobster in the reach in. CDI: Items were rearranged. REPEAT VIOLATION

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce that after 2 hours and 40 min of reheating was still below 165F. CDI: Product was voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lobster bisque cooling at a rate of .2 F/min and onion soup cooling at a rate of .2F/min in the walk in cooler. CDI: Products were relocated to shallow hotel pans and cooled in the freezer with stirring to reach 70F at 2 hours. EHS and PIC discussed proper cooling methods. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some TCS sauces (hollandaise, bearnaise, etc) held below 135F. CDI: Product was placed on TPHC today. EHS emailed PIC the TPHC template to be filled out. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items holding above 41F held in ice baths. CDI: EHS explained how to properly make ice bath. Ice baths corrected and items were chilled to below 41F. Observed butters for bread service, and steaks held out at room temperature. CDI: Product was placed on TPHC today and marked. EHS emailed the TPHC template to the PIC. VERIFICATION REQUIRED

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 no date marks on several items throughout facility in walk in and reach ins including but not limited to cheese sauce, asparagus, cooked lobster, housemade blueberry jam, corn souffle, spinach, creamed spinach, brussel sprouts, and tuna. CDI: All items that were made in the past two days were dated. Items that were made more than 2 days prior were voluntarily discarded. Observed cooked mushrooms from 3/14, and ricotta from 3/18. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed French onion soup and lobster bisque cooling in the walk in cooler in deep, plastic containers. CDI: Items moved to metal hotel pans in the freezer for rapid cooling. REPEAT VIOLATION

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 tuna thawing in reach in cooler while still in ROP environment. CDI: Tuna was cut open.

4-501.11 Maintain equipment in good repair. Observed gaskets on line reach in cooler and gasket on main walk in cooler are damaged.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm down below flood rim of sink at the dish area. Repair or replace spring to maintain air gap. PIC stated that plumber was here prior to service today and purchased a new spray arm to be installed. However plumber did not have time to turn off the water, get it fixed, and turn water back on before service. Plumber will return tomorrow to fix the issue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the dish area. CDI: Papertowels provided. REPEAT VIOLATION 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the dish area blocked by items such as gloves and a sanitizer bucket. CDI: Sink was unblocked. NOTE: Dish area was not yet in use for the day. No employees were in this area.

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 container had been split and the container in the reach in did not have a tag.CDI: Tag was copied and added to the container in order to maintain source and identity.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw Foie gras stored over steaks in walk in cooler. CDI: Items were rearranged. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lobster bisque and mashed potatoes from the line last night above 41F. Observed lobster bisque in deep plastic containers and gratin sauce in deep plastic container cooling in walk in from last night still above 41F. CDI: all items 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked beets (11/27) and ranch dressing (11/23) made in house from more than 7 days ago. CDI: Items voluntarily discarded. Overall facility has a great date marking system in place.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with yellow chemical in it. CDI: Product labeled as sanitizer. Observed blue liquid (identified as windex) labeled as peroxide sanitizer at the bar. CDI: Bottle was emptied, and cleaned.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed lobster bisque and gratin sauce cooling in walk in cooler in deep plastic containers. Observed lobster bisque and mashed potatoes from the hot line last night cooling in deep pans while tightly packed together. CDI: Items voluntarily discarded. EHS discussed proper cooling methods with staff.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no employee health policy with nontyphoidal salmonella. CDI: EHS provided PIC with a link to the updated employee health policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on the cook line. CDI: Papertowels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tuna stored over cooked shrimp and over cocktail sauce. CDI: Items rearranged. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw Foie gras stored over beef burgers in walk in cooler. Observed raw steaks over fully cooked meatballs in walk in. CDI: Items rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine at bar with 0ppm chlorine. CDI: All glassware will be taken to the back glass washer. ECOlab was called and will respond tomorrow. REPEAT VIOLATION Ensure machines are checked daily to verify that dishes are being properly washed, rinsed, and sanitized.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce and marinara sauce still reheating with 10 min left at 110F (cheese sauce) and 112F (marinara). CDI: Sauces rapidly reheated to over 165F on the stove in a pan before the 2 hour mark.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler at the grill holding food above 41F. Air temp was 44F. CDI: Items placed on TPHC today and will be discarded at the end of the shift. Observed several TCS items held on ice above 41F at the grill station. CDI: Items were rapidly chilled to 41F in the cooler. EHS reviewed proper ice bath usage with PIC. VERIFICATION REQUIRED REPEAT VIOLATION

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed unsalted butters and steaks held on the counter with no time mark. Observed sour cream held out with no time mark. CDI: Items correctly time stamped.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container with white granular in it. CDI: PIC stated it was sugar. Container labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at cook line.

3-302.15 Wash fruits and vegetables prior to use. Observed employee portioning mushrooms directly into bags for service without washing them. CDI: Mushrooms washed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a ramekin being used to scoop sugar from a container and the ramekin was stored in the container. CDI: Ramekin removed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer on site for dish machine. CDI: EHS provided PIC with information on what equipment is required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed Build up on gaskets throughout facility. Observed black build up on rubber curtain of bar dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the dish area blocked by pans. CDI: Pans relocated.

3-203.12 Shellstock, Maintaining Identification - PF Observed oysters in reach in cooler with no tag. PIC stated that the tag had been removed to the office today when oysters were removed from their original container. CDI: Tag was placed in the container with the oysters.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the glass washer in the dish area reading at 0ppm. Sanitizer chemical bottle was empty. CDI: Sanitizer bottle was replaced. Glass washer had not been ran/set up prior to EHS arrival. Some improvement as bar machine was working. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut romaine cooling in reach in cooler at a rate of 0F/min. CDI: Bags opened and product cooled to 41F. REPEAT VIOLATION 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beschamel sauce cooling in walk in cooler right before 2 hours still at 110F. CDI: Product was rapidly chilled in an ice bath, with stirring and in the reach in freezer to 70F by 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes holding below 135F. Product had just been cooked and mixed when EHS arrived. Product temperature fell during preparation and then were moved to a hot holding unit. CDI: Product was reheated in the oven over the course of 1 hour to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler holding product from yesterday above 41F. PIC stated that the coolers were checked that morning, however the cooler had been off sometime after that. CDI: Product was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisked bacon steak and sea bass on main menu and sliders and grilled oysters on bar bites menu that are served fully cooked per chef. Asterisks need to be removed. Facility uses a corporate menu. VERIFICATION 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 beschamel cooling in the walk in cooler in a deep plastic lexan. CDI: Product was placed in an ice bath, stirred, and moved to the reach in freezer. Observed salad portions in reach in cooler cooling while tightly wrapped. CDI: Salad portions were opened and cooled properly. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed line reach in cooler not holding food at the proper temperature. Breaker had tripped where the cooler is plugged in. CDI: Breaker was flipped. PIC stated they’ve placed a work order in to have the breaker replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at the bar. CDI: Ice was melted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at glass washer in the dish area and glass washer at the bar with chlorine sanitizer below required concentration. CDI: Bulk bottles of sanitizer changed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lobster stock cooling in walk in cooler at a rate of .37 F and .31 F. CDI: Lobster stock was broken up into metal hotel pans with larger surface area and then stirred periodically. Stock began cooling at proper rate.

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 on pan of baked potatoes in walk in cooler. CDI: PIC stated they were cooked yesterday. CDI: Item dated.

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 lobster stock cooling in walk-in in deep containers. CDI: Stock moved to large hotel pans.

5-205.15 Maintain a plumbing system in good repair. Observed drain pipe to handsink broken in dish area. CDI: Facility had a plumber arrive during inspection who fixed the handsink pipe. Observed floor drain at the right side of the dish area not draining. CDI: Facility had a plumber arrive during inspection who snaked the drain. REPEAT VIOLATION Previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Papertowels provided.

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 oyster tags with no last sale date. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna portions stored over fully cooked shrimp in reach in cooler. CDI: Shrimp voluntarily discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat lobster in walk in. CDI: Items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sheet pans stored near office with greasy build up. Observed plates along server area wall with some food debris (ex: bread crumbs). PIC stated that dishes are not in use. EHS suggested cleaning dishes and then covering/wrapping them to maintain them as clean. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine deflector plate in the basement. REPEAT VIOLATION 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water sanitizing machine not reach 160F on dish machine plate. CDI: Eco Lab replaced a part on the dish machine and dish machine wash temp reached 163F on the dish plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items held on the line in ice baths above 41F. Items included raw bacon, unsalted butter, blanched asparagus, and chicken stock. CDI: Items were removed from the ice baths and then held in mechanical refrigeration until further into service. Items were properly cooling. Ensure ice baths come up the sides of the pans above the fill line for the food item.

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 lobster portions in walk in with a date of 2/18. CDI: PIC stated that item was frozen and pulled today. Date of today written on the date sticker to reflect the pulled from frozen date. Observed au jus and cooked shrimp date marked 3/2 in coolers. CDI: Product voluntarily discarded. 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 no time written for grilled lemons or unsalted butter held on TPHC. CDI: Items labeled. REPEAT VIOLATION Some improvement as lemons were grilled today, and not held from the previous day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of unlabeled yellow chemical. PIC stated that product was Peroxide cleaner. CDI: Product was labeled. REPEAT VIOLATION 7-201.11 Store toxic materials to avoid contamination. -P Observed peroxide cleaner spray bottle stored above food in dry storage. CDI: Chemical relocated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor throughout facility. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at the bar with 0ppm quat sanitizer. CDI: Bucket refilled to proper concentration. All other sanitizer buckets throughout facility were at the proper concentration.

5-205.15 Maintain a plumbing system in good repair. Observed Backflow bell cap missing on Backflow preventer for dish machine. CDI: Backflow preventer was replaced during inspection by ECOLAB tech.

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 front edge of cabinet shelving in server area to be missing laminate with cork type wood exposed.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a minor sitting in a chair in the kitchen upon arrival. CDI: PIC moved minor out of the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chair blocking handsink on main line. CDI: Chair moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at handsink not functioning. CDI: Hand pump container of soap provided.

3-202.15 Food packaging has to be in good condition, intact and protect the food inside. Observed 2 dented cans in dry storage. CDI: Cans voluntarily discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in basement with black and pink build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from glass washers with 0ppm chlorine. CDI: ECOLab tech arrived and corrected the issues before the end of the inspection. Facility was not open until 5pm and dish machines had not been used.

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 container of crab meat in reach in from 11/13. CDI: Product voluntarily discarded. Observed lobster cups with no date mark in reach in. CDI: Pull from frozen date added to pan. Observed no date mark on diced eggs in reach in. CDI: Date added.

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 grilled lemons that were held on TPHC last night in reach in cooler today. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on oysters on the half shell in appetizer section of menu. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on what PIC identified is windex. CDI: Chemical labeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service trays on floor in dining room and some boxes of single service items on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Observed two gaskets on line coolers in need of replacing. REPEAT VIOLATION Previous damaged gasket has been replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops over ready to eat food in walk in and reach in. CDI: Items rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm quat at 3-comp sink. Observed sanitizer at glass washer in the dish area at 10ppm. CDI: Glasses washed in main dish machine. New container of stock quat chemical provided for 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler on cook line and salad line holding product above 41F. Coolers had air temps of approximately 46F-47F. CDI: Coolers were emptied out and line cooler was left with only product for the rest of the evening.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written on grilled lemons. Observed no time written or procedure for whipped butter. CDI: Time for whipped butter placed on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on peroxide cleaner or windex. CDI: Products labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked shrimp cooling in covered container. CDI: Chef rapidly chilled shrimp to 37F within 40 min.

3-501.13 Use approved thawing methods. Observed salmon thawed over 41F. CDI: Product cooled down in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles of oils in facility.

3-302.15 Wash fruits and vegetables prior to use. Observed employee plating raspberries straight from the container onto a dessert when the product required washing. CDI: Raspberries were washed.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler on the cook line. REPEAT VIOLATION Some improvement from previous inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries and unwashed vegetables stored over ready to eat items in the walk in coolers. CDI: Products rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced eggs, tomatoes, and blue cheese on ice above 41F. CDI: Products were rapidly chilled by adding more ice. Observed blue cheese stuffed olives on ice in fruit tray for bar holding above 41F. CDI: Product permanently placed on TPHC. TPHC procedure written during inspection by manager. REPEAT VIOLATION Improvement from previous 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 portioned potatoes and brussel sprouts in reach in cooler with no date mark. Product was cooked yesterday afternoon. 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 thai cream sauce date marked for 6/25 but it is made with ranch that was originally made on 6/24.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on whipped butter. CDI: Correct time added.

4-501.11 Maintain equipment in good repair. Observed split gasket on 2 door reach in cooler on line. Observed damaged strainer basket for sink. Basket needs to be replaced. PIC stated that one has been ordered.

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 floor in dry storage area in need of sweeping.

3-501.14 Cooling - P Observed tightly wrapped (baggies) of brussel sprouts and broccoli at 55F. Cool foods before wrapping tightly. CDI-items put on ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat garnish in bar cooler at 58F. Observed pasta (3 types) and shredded potatoes above 41F. Pasta was batched into rolled baggies on front line (hottest area of kitchen) while multitasking. Prep in smaller batches in a cooler part of the kitchen. Cool in walk-in before taking to upright. CDI through discussion that improper cooling and improper preparation/cooling procedures kept the potatoes from maintaining <41F. Potatoes and meat garnish voluntarily disposed of. Pasta will be disposed of at end of service.

2-303.11 Prohibition-Jewelry - C Observed cook wearing large watch. No jewelry below elbows but plain wedding band.

3-302.15 Washing Fruits and Vegetables - C Observed unwashed berries in bar. Wash berries in kitchen at prep sink and then take to bar

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 pans hanging over dirty side drainboard and wash vat at 3-comp sink. Glassware in splash-zone in bar. Install splashguard between hand sink and clean glassware storage. Mixer parts/bowls stored on shelf with raw meat/seafood. Store on clean shelf above raw proteins. Coffee pots stored near/in contact with plumbing

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on dry storage rack above open box of coconut. Corrected During Inspection (CDI): Drink voluntarily discarded. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed servers don gloves and handle garnishes for dishes with no handwash. CDI: Tongs provided for items that servers assist with.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in bar handsink. CDI: Ice melted. b

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 letter from inland seafood, but Person in Charge (PIC) stated that salmon now comes from sysco. Provide up to date parasite destruction letter. VERIFICATION REQUIRED

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat caesar dressing in walk in. CDI: Dressing moved to proper location.

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 onion soup cooling at a rate of 0F/min. CDI: more ice added and product was stirred frequently to rapidly cool. 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 taco meat pulled from frozen with no pull date. Item had a date of 11/2 on bag. CDI: Pull date added to bag. Observed container of feta with an open date of 11/12. CDI: Feta voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on butter, clarified butter, steaks, or grilled lemons. CDI: Times added. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed onion soup cooling with ice wand but no stirring. CDI: Employees began stirring product.

3-501.13 Use approved thawing methods. Observed taco meat and spinach dip above 45F. Ensure that during thawing, food does not exceed 45F (41F in January). Through discussion, employee stated that spinach dip is set to thaw on counter. CDI: Foods cooled in cooler. PIC educated on thawing methods. Spinach dip will need to be thawed in cooler, since it can not thaw under running water.

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 bottle of liquid on line with no label. REPEAT VIOLATION Improvement from previous inspection

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee coat hanging on dry storage rack touching containers of food. CDI: Coat relocated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor at bar and steak line.

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 bowl being used to scoop panko. CDI: bowl removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards with deep pits and staining stored as clean. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed several containers and lids to be cracked/broken/damaged in facility.

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 wall by dish machine in need of cleaning. Observed microbial growth at wall to ceiling juncture throughout dish area. Environmental Health Specialist (EHS) recommended that PIC have someone look into issue. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee soda bottle on prep station upon arrival. CDI: employee relocated drink. Observed employee food for employee meal and personal food brought from home to be labeled but stored on top shelf of walk-in cooler above restaurant food. EHS recommended that employee items be relocated to bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. PIC stated the bar does not use this sink as a hand sink. Bar must have hand sink equipped with appropriate items at all times. CDI: items provided.

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 tag to be missing from oysters in reach-in cooler. Batch was a part of a 100ct batch divided into two 50ct bags. CDI: PIC made a photo copy of the first batch shellstock tag and wrote on it that tag was lost. New tag placed in ziplock bag and stored with oysters. Last sale date to be labeled on tag and retained for 90 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seabass being stored over ready-to-eat portioned crab and cheese and raw bacon being stored over crab cakes in reach-in cooler. CDI: storage order re-arranged with raw food on bottom. Storage order handout left at end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer that had been used and cleaned today with tomato debris left on it. When asked to clean it, employee went to prep sink to rinse it off. CDI: Employee directed by PIC to take dicer to be run through dish machine and properly sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at bar with build-up in need of scrub cleaning.

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 lobster bisque cooling at a rate of 0.10 deg/min in walk-in cooler. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: lobster bisque stirred more frequently to facilitate rapid cooling.

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 date label on potatoes au gratin read 9/27. Potatoes were cooked and cooled yesterday. Ensure date label reflects oldest TCS (temperature control needed for safety) ingredient. Observed heavy cream from previous day without date label. CDI: items properly date labeled. 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 butter with date of 9/4, truffle butter dated 9/13, and poblano butter dated 9/8. All items have real butter and heat-treated plant foods making them TCS only allowing 7 days. CDI: butters voluntarily discarded. CONTINUED ON #35

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 at 62F at 5:11pm with a time label of 5:10pm. PIC stated the time in which butter was removed from temperature control was more like 4:45pm. CDI: time properly labeled. Time is supposed to be the exact time product was removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid at bar without label. PIC stated substance was multi-purpose cleaner. CDI: properly labeled.

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 throughout without labeling. CONTINUED FROM #21 Observed two bags of short ribs pulled from freezer today, one labeled 18 and the other labeled 27. Items must have the cook date, freeze date (if different than cook date), and thaw date. CDI: items properly date labeled. Observed two bags of shredded beef with dates of 9/27 pulled from freezer today. Beef was cooked on 9/20. Date marking procedures to be improved. Date marking training document emailed along with inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed several containers that had been stacked while wet at dish machine.

4-501.11 Maintain equipment in good repair. Observed wire rack shelving for drying dishes with rust in need of resurfacing or replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards being stored as clean with discoloration in need of resurfacing or replacing.

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 walk-in cooler fan covers and in the bottom of reach-in freezers.

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 wall by dish machine in need of cleaning. Observed microbial growth on ceiling in hallway by dish machine. EHS recommended that PIC have someone look into issue. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall by dish machine to be peeling.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed portioned pasta and potatoes cooling at rates of 0F/min. CDI: Cooling methods changed and items reached proper rate.

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 steaks, and grilled lemons sitting out at room temperature with no TPHC procedures. PIC stated items are discarded at the end of 4 hours. TPHC paperwork provided today via email along with inspection. VERIFICATION 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 pasta cooling while tightly wrapped in reach in. Observed whipped butter and potatoes cooling while tightly wrapped in walk in. CDI: Pasta placed on ice and butter and potatoes uncovered.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wetstacked containers in dish drying area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink being used as a dump sink during inspection. CDI: EHS instructed PIC and bar staff that hand sinks may only be used for handwashing and to use designated dump sinks for drink disposal. Sink cleared of debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie dicer at back prep area with food residue between blades and plastic pans on clean rack with sticker residue. CDI: Both items removed from service and sent to warewashing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated hollandaise reading 119F after reheat process, indicating that product did not reach the required 165F during reheat. CDI: Hollandaise voluntarily discarded and employees instructed to ensure that reheated items reach 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise in double boiler at hot wells on front cook line holding at 119F. Product was reheated but did not reach the required 165F. CDI: Hollandaise voluntarily discarded and replaced with fresh product and temped well over 135F in wells.

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 au jus cooling in walk in at 57F in a deep metal pot. Au jus read 57F one hour later at the second temperature check. CDI: Employee added ice to product and stirred to bring down temperature. After addition of ice as an ingredient, temperature of au jus fell to 49F within 10 minutes.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers and squeeze bottles on shelving over back prep area. CDI: Products labelled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on front cook line area stored directly on prep surface. CDI: Wiping cloth placed into sanitizer bucket reading 200 ppm QAC.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed dish machine missing a functional wash gauge. VERIFICATION REQUIRED within 10 days to ensure that wash gauge has been repaired for long term compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on reach in freezer adjacent to oven in back prep area with heavy residue. Ensure gasket is properly cleaned to remove grease. 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 hand sink by warewashing area beginning to come loose from wall and wall behind dish machine beginning to flake and peel. Re-caulk sink to firmly seal to wall and repair wall to make it smooth and easily cleanable.

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 move from rinsing and loading soiled dishes to removing and putting away clean dishes with no handwash. CDI: Employee educated on when and how to wash hands. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at bar with black build up. CDI: Nozzles cleaned during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with wristwatch on. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on floor at bar and at kitchen line. CDI: Sanitizer buckets moved off of the floor. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish machine. CDI: Employee directed to air dry items.

4-202.11 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 plastic lid on food in walk in with severe cracking. CDI: Item discarded and new lid provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on reach in 1 in need of cleaning.

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 for not enough time. Observed employee not use a barrier to turn off faucet after completing handwash. 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 at dish area move from dirty dishes to clean dishes with no handwash. CDI: All employees directed on proper handwashing technique and frequency.

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 garnish at expo station with bare hands. CDI: Garnish discarded. Tongs obtained and used.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed line handsink blocked by cart with dishes. CDI: Cart moved to not block handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided.

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 several shellfish tags from February and January with no sell date. CDI: PIC directed to ensure that all tags have proper date recorded on them. All tags from past 3 weeks had proper date. PIC directed to go over oyster tag procedure with staff.

3-302.11(A) Separate the different types of raw animal foods. -P Observed several different types of raw fish stored comingled with no definitive barrier. CDI: Items segregated. 3-302.11(A) Separate ready to eat foods from raw animal foods. -Pf Observed several raw animal foods stored comingled with cooked animal foods with no definitive barrier. CDI: Items segregated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise sauce stored at 89F. CDI: Item permanently placed on time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter stored on counter at room temperature. Employee stated that butter had been out for approximately 20 minutes. Observed sour cream and butter stored on caddy to be taken to tables. Items placed on time permanently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food with wristwatch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint cooking food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at bar.

~ 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink stored on food prep counter. CDI-drink relocated to a lower shelf.

3-501.13 Use approved thawing methods. Observed cooked potatoes thawing at room temperature on counter top. Thaw foods under refrigeration, under running water (less than 70F), or as part of the cooking process. CDI-potatoes placed in the reach-in unit to thaw.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards scored and discolored.

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 container of oysters without the required shellstock tag. CDI-PIC located shell stock tag

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chocolate chips and panko bread crumbs on lower shelf without a cover. Observed containers of sauces and cooked potatoes uncovered in walk-in cooler. CDI-PIC covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with a black build-up on the inside ledge. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils and pans stored as clean on drying racks. CDI-PIC sent to dish machine to be rewashed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights without required sheild in downstairs storage area over clean equipment.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash sink behind bar. CDI-Provided PIC with sign to post.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored on drying rack with food debris and sticker residue left on outside of containers. Containers were stacked so that sticker residue was contacting food contact surface of stacked containers. CDI-Containers were removed to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at improper concentration of chlorine at dishmachine behind bar. CDI-Repair professional was called. Until repair professional arrives, all glassware will be returned to kitchen dishmachine to be washed.

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 cooked brocolli, partially cooked baked potatoes, milk, braised pork and opened package of spinach not date labeled to indicate date of preparation or date opened. CDI-Items were labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceasar dressing made with raw egg with no DISCLOSURE on menu. Verification visit required by 11/30.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of glass cleaner not labeled. CDI-Bottles were labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed dishmachine behind bar that used chlorine sanitizer, but no chlorine test strips. Verification visit required by 11/30.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on wall behind dishmachine and 3-compartment sink.

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 no parasite destruction letter availabe for Seabass and Ahi Tuna that was served cooked to order. CDI, operators stated that they would not serve fish products undercooked until proper documentation received. Contact number left for PIC as they stated they would contact me once documentation arrives.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored over soup in walk in cooler 1. Observed cured bacon stored below raw steak in walk in cooler 2. CDI, operators relocated foods for proper storage. Repeat.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed black soil residue accumulating on bottom of ice shield in ice machine. Clean. Improvement made since previous 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 cooked lobster that operator in walk in cooler not date marked. Observed 3 bags of cooked potatoes in reach in refrigerator with a date of preparation of 6/15. CDI, operator voluntarily discarded foods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of lids stored on ground in downstairs storage. Observed some clean equipment stored in containers collecting debris in warewashing area. Observed clean linen stored in kitchen in soiled areas near dining prep area between soiled wall and soiled equipment. Observed clean glassware stored in front of splash zone and handwashing sink at bar. Observed clean glassware stored next to handwashing sink at bar. Provide splash guard / barrier. 4-904.11 Kitchenware and Tableware - C - Invert clean utensils after cleaning to prevent contamination of food or lip contact are. Observed whisks and other equipment not inverted properly at dining area prep area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed rust starting to develop on shelves in warewashing area and in refrigeration unit behind bar. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of heavy crack, crevaces and be smooth and easily cleanable. Observed 3 plastic lids and plastic container with heavy cracks and chips. CDI, operator removed items from use.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not shatterproof-shatter-resistant or shielded in downstairs storage area over clean equipment and ice machine. Provide protective shielding or use required lighting.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow a proper employee health policy. Observed operator not able to demonstrate verbally that a effective employee health policy was being followed and could not find a written policy. CDI by instruction, handout given to operator.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be easily accessible for employee use. Observed food equipment blocking hand sink in kitchen prep wing. CDI, equipment relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw hamburger stored above steak in low reach-in refrigerator. Observed pan of steak removed from commercial packaging and stored over french fries and ready to eat foods in reach-in freezer. CDI, foods relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be cleaned to site and touch. Observed a can opener blade stored as clean but soiled with dried food debris. Observed several small bowls stored as clean but soiled with food debris in containers near dish machine. Operator stated these items were clean. CDI, equipment relocated for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed black mold in ice machine. CDI by instruction. Repeat

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of butter hot held near grill below 135 degrees F. CDI, butter reheated.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Store wet wiping cloths 6 inches off of the ground. Observed 2 buckets of sanitizer stored less than 6 inches from the ground.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed several ice cream glassware stored unprotected in low reach in refrigerator in contact with food packaging and collecting ice. Observed ice want stored in freezer in contact with packaging and unprotected. Observed coffee filters uncovered/unprotected at coffee station. 4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several wet stacked metal containers at warewashing area.

4-501.12 Cutting Surfaces - CCutting surfaces shall be free of heavy scoring or scratches. Observed 1 cutting board with heavy scratches. CDI, operator removed cutting board from use.4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed 1 frying basket with loose wire. CDI, operator removed frying basket from use.

5-205.15 System Maintained in Good Repair - PPlumbing system shall be maintained in good repair. Observed hot wate rischarge pipe at handwashing sink behind bar leaking. Bar staff using dumpsink to wash hands until repaired. Verification required by 11/9/14.

6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handsink behind bar or at a handsink in kitchen. CDI, handwash signs provided to operator.

3-203.12 Shellstock, Maintaining Identification - PFShellstock tags shall be maintained with container until empty and the date when last shellstock are served from container shall be recorded on label. Observed 1 bag of fresh oysters shellstock tags removed from original container and operator not able to find tag. CDI, operator voluntarily discarded 1 container of oysters.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Raw animal food shall be stored so that cross contamination is prevented. Observed 1 container of raw ground beef stored above raw steak in walk-in cooler 2. Observed a tray of raw salmon removed from commercial packaging and stored over cooked bacon in in reach in freezer. CDI, operator relocated foods for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Food shall be covered in wrappings, packages, or covered containers. Observed 1 water pitcher at wait station uncovered/unprotected. Cover.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces shall be clean to site and touch. Observed 1 can opener blade soiled with dried food residue. Observed ice machine crush machine soiled with residue. Observed several plates and equipment stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice bins shall be cleaned according to manufactuers recommendations. Observed ice machine accumulating black residue and in need of cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Observed butter sitting out above 45 degrees F at 2 different prep tables since 11am in the morning. CDI by instruction. Time as a public health control was discussed with operator.

7-204.11 Sanitizers, Criteria-Chemicals - P Sanitizer shall be provided at proper concentration. Observed chlorine sanitizer at bar above 100 ppm. CDI , operator refilled sink to proper concentration.7-102.11 Common Name-Working Containers - PF Working containers of toxic substances shall be labeled by common name of food. Observed several spray bottles of degreasers and cleaners not labeled behind bar and in kitchen. CDI by instruction.7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed propane fuel stored on top shelf along prep line. CDI ,operator reloacted propane.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed cheese sauce cooling in a bulk container in walk in cooler 1. CDI, operator dispensed cheese sauce to a large shallow pan to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - CGeneral Comment: Food employees shall wear effective heair restraints. Observed a food employee without a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping clothes stored on prep table throughout kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Invert clean equipment and utensils after cleaning. Observed several glasses and bowls not inverted in in kitchen and at bar.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CSingle-service articles shall be stored 6 inches off of the ground. Observed several boxes of single-service cups stored on ground in downstairs storage area. Linens and Single service items shall be kept in it's protected packaging or stored to prevent accumulation. Observed coffee filters uncovered/unprotected in kitchen. Observed some clean linen collecting food debris on storage rack.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed soil on handwash sink near dish machine.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C General Comment: Areas disgnated for employees to eat and drink shall be located so contamination of equipment is prevented. Observed hamburgers sitting on a prep table that were for employees according to operator. Observed 1 employee eating in kitchen on prep table