MIMOSA GRILL/HORACES HOT CHICKEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tomatoes on prep table beside raw beef that was being cut. CDI: Tomatoes were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed burgers being stored on top of whole muscle beef inside reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to 155F then plated. CDI: Chicken was placed back on grill until it reached 165F or above.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pancetta, garlic oil mix and chicken stock hot holding below 135F. CDI: pancetta was voluntarily discarded and other items were reheated above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed demi glaze without thaw date, caramelized onions with a date of 8/20, cut watermelon without a date. CDI: caramelized onions were voluntarily discarded, other items were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items on expo line being held on TPHC without written procedures. CDI: Written procedures were filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed cans of Raid on chemical shelf labeled “for residential use only”. CDI: Items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed grouper cooling at a rate of 0.06F/min inside walk in cooler in container covered in saran wrap. Observed butter cooling inside prep top at a rate of 0.06F/min. Observed pasta cooling at a rate of 0/01F/min inside prep unit in container covered in saran wrap. CDI: saran wrap was removed from containers and items were placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle down in flour. Observed container sitting inside flour container. Remove items.

4-502.11(A) Maintain utensils in good repair. Observed plastic lids with broken corners. Replace.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw fish on pan, discard gloves and proceed to don new pair without washing hands. CDI - Stopped and directed to wash hands.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Machine did not reach 160F on disc after multiple runs. Called placed in to Hobart who will arrive in the next hour. VR. Facility will stop using machine and Run what they can in 3 comp. Sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked under 165F (see chart). CDI - Placed back to grill to finish to 165F+. Observed par cooked duck in WIC. Facility does not have approved procedures to par cooked duck. CDI - Discarded. Application given to PIC to apply for par cooking of duck.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carm. Onions, cheese, pimento on front line recorded above 41F. CDI - Placed on TPHC as start time was an hour ago. 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) Cut cabbage and lettuce head had wrong date on product (1/28). PIC knew date was incorrect and re dated as such. Observed frozen butternut squash in freezer with no date of prep or freezing. CDI - Dated. REPEAT. Points not esclated due to improvement. 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 .

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. Dishwasher walked over and placed an open cup of coffee on shelf above drain board. CDI - Moved to an approved location

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 Bar tender was making lemon juice (squeezing lemons) with bare hands. Employee was making sandwiches with bare hands. CDI - Products discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sanitizer bucket stored in handsink near front line. CDI - Removed.

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. Raw calamari stored on top of RTE cabbage, slaw. Raw chicken stored on top RTE pickled onions. CDI - Raw foods moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Chicken breast and lamb stock not dated. CDI - Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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) Multiple food items expired - slaw, Bourdin, salmon dip, cheese, wings, pot. Salad. CDI - All items 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers and bowls observed. REPEAT. Assure all equipments are air dried after washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cooling at a rate of .1. CDI- Lettuce removed from container, placed on sheet rack to cool. Lettuce cooled faster. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen in contact with lettuce. CDI - Removed.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line for use with sticker residue. CDI- Taken to be washed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observe server wash hands and did not turn faucet off with paper towel barrier. CDI - Instructed to re wash For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Multiple containers of food stored with cloth on product. CDI - Product discarded. Do not allow food to touch cloths/towels.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine recorded at 152-158F after running 5 times. After an hour break machine was ran again three times and recorded 168F, 168F, and 165F. Facility has a call to Howard to check on machine to assure it is working properly. Use disc thermometer to keep checking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded out of temp., majority on front flip top line (see chart). This is facility’s FIFTH cold holding violation in a row. Facility has 10 days to develop a plan and meet compliance or an ITS will be issued. CDI - All foods 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on several dishes stored as clean. CDI- PIC moves dishes to warewashing for re-cleaning. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sautéed vegetables at 43F inside WIC and garlic-in-oil mixture at cook line without temperature control. CDI- Vegetables drop to 41F within a half hour. PIC states door held open for delivery is likely cause of temporary increase in temp. Garlic-in-oil voluntarily disposed of, to be held on 4 hour TPHC going forward. REPEAT. (-3) Template for TPHC here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 Observed Tahini Cesar dressing dated for 10/22. CDI- PIC disposes of expired dressing. REPEAT. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 standing water inside WIC #2. Squeegee or mop to remove water recommended. (-0)

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. Raw chicken stored above raw beef in WIC # 3. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher went from soiled dishes to clean dishes without discarding gloves. CDI - Gloves discarded. Educated. Dishes re washed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in basement had heavy black/pink build up on white interior. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded out of temp. CDI - All discarded. WIC # 2 was down. Majority of WIC was empty but facility was still holding some TCS foods in cooler and was actively cooling in unit. CDI - Active cooling moved to working WIC. Follow up on WIC will take place. Facility will use one of two other WICs. Some items out on flip top cooler # 1 as well. Repair for cooler came and repaired 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: 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 Risotto dated 6/15, mixed greens dated 6/18. Cesar dressing dated 6/17. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut melons and hummus did not have a date CDI - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitize bottle unlabeled.

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 Some products cooling in down WIC. Pasta cooling in tub in reach in cooler. CDI - Pasta dumped onto sheet tray for proper cooling. Foods moved to good WIC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two units, one flip top and one 6 door reach in not holding proper temps. CDI- All TCS foods discarded. A repairman was on site and began working on unit. Facility will not use units until temp. Drops to ambient 38-40F. VR to ensure compliance. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint when cutting carrots.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking near dish pit. Develop a plan to control wet stacking. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded above 41F in flip top coolers as well as produce WIC. All foods discarded. Call for cooler repair placed for immediate service and arrived during inspection for repair. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw cut steak cooling in WIC # 3 with silan wrap over product, CDI - Unwrapped for cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans not segregated. CDI - Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal equipment by the dish pit. Develop a plan for air drying. REPEAT

4-501.11 Maintain equipment in good repair. Coolers not working, not holding proper temp. One cooler handle loose. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards scarred and in need of replacement.

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 roasted onions with a date of 3/15; observed lasagne dated 3/6, exceeding 7 days; Mashed potatoes without date; mashed potatoes dated 3/6 exceeding the 7 days; artichoke’s out of date.CDI - These foods were voluntarily discarded. - REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 just prepped tomatoes in the salad prep top cooler above 41F. Observed shell pasta in the 3-door reach in cooler above 41F, covered and stacked. Explained to the PIC to rapidly chill. CDI - PIC placed the containers in the walk in cooler. -REPEAT-

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 squeeze bottles along the cookline unlabaled. CDI - PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe wet stacked metal pans on dish racks. Pans need to be air dried before stacking. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of refrigeration units (bottom) in need of cleaning along the cookline.

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 edging is coming loose in several areas of kitchen particularly around elevator. Needs repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas of the floors along the walls and under cookline equipment and refrigeration units, dishmachine area, ceiling around vents are all in need of cleaning.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not in chronological order and dates are not recorded on the tag as to when the last shellstock from container is used. Currently no shellstock is at the facility. Moving forward place shellstock tags in chronological order and write the date as to when the last shellstock was sold, this is for recall purposes. CDI - PIC placed the tags in order.

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 some areas of the slicer had food debris. CDI - PlC had taken apart clean 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 chicken stock cool temp1@1259 (89F) and then cool temp2@120 (82F) rate is not achieved in the prep sink. Facility still has an hour and a half to get down to 70F. CDI - PIC placed in the walk in cooler to rapidly cool.

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 Kale slaw at 42F in the prep top cooler (cookline). PIC stated this was just prepped. Recommended that they utilize Time instead of Temperature (TPHC). CDI - Sent PIC TPHC template, kale slaw was chilled back down.

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 sautéed mushrooms, sautéed onions and collards without date marking. PIC stated these were made on Sunday. CDI - Allowed PIC to date mark. Observed quinoa dated 12/2, exceeding 7 days. Observed mozzarella with a use by date of Oct 2022. CDI - These foods were voluntarily discarded. Observed TCS made in house foods (fingerlings, gravy, corn stock) with wrong date. PIC was able to provide the date they were made. CDI - Allowed the PIC to properly date. -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 chicken stock and corn stock cooling in large food container in the prep sink, chicken stock container was placed in water and the corn stock was just sitting in the prep sink. Explained to the PIC to rapidly chill. CDI - PIC placed the containers in the walk in cooler. Ensure they are actively stirring. -REPEAT-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP smoked salmon and yellowfin tuna not removed from the reduced oxygen environment (slits or remove packaging) CDI - Provided education.

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 squeeze bottles of different oils and shakers with no labels. Needs to be labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at 50 ppm QAC sanitizer. CDI - Bucket was remade. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop at the salad area in 80F water. CDI - scoop was removed and placed on a dry clean portion of the food prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe wet stacked metal pans on dish racks. Pans need to be air dried before stacking. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of refrigeration units (bottom) in need of cleaning along the cookline.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee bottled waters stored on the top shelf of reach in over foods. CDI - Employee drinks were removed. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC test temperature of bacon vinaigrette with bare hand when asked by inspector if food was still heating or in temperature. CDI - PIC discarded bacon vinaigrette. PIC was aware that temperature could not be taken by bare hand contact and mistake was made.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink. CDI - Ice was melted. PIC informed employees handsink is only for handwashing.

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 sausage over ready to eat ham, onions, and other foods in reach in. CDI - PIC corrected storage order.

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 tongs and containers with food debris on them stored as clean. CDI - Tongs and containers were moved to dirty dish area to be cleaned.

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 lobster in WIC and a potato/green bean/ ham mixture in reach in with no date labels. CDI - PIC stated food was prepared 2 days ago and dated food appropriately. 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 cajun butter in container dated 9/19. Observed pimento cheese dated 9/20. Today is day 8. CDI - Pimento cheese and cajun butter were voluntarily discarded by PIC. 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 sliced green tomatoes and Bibb lettuce cooling in WIC drop 0 and 1 degrees. Tomatoes and lettuce were in large containers with lids on them .Observed blue cheese, corn salsa, and other foods prepped today and placed into prep cooler to cool. CDI - Lids were removed from tomato and lettuce containers to allow food to cool. Items placed in prep coolers to cool were relocated to WIC or WIF.

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 squeeze bottles of different oils with no labels. Needs to be labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths on counter with debris on them. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at 100 ppm QAC sanitizer. CDI - Bucket was refilled to 350 ppm QAC sanitizer. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with brown sugar in dry storage. Handle of scoop is not to be stored in contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe wet stacked metal pans on dish racks. Pans need to be air dried before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and worn cutting board. CDI - PIC removed cutting boards to be discarded and stated he has ordered new ones. REPEAT. 4-501.11 Maintain equipment in good repair. Observed prep cooler door was hanging loose. PIC was aware and had submitted work order to have door repaired.

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 edging is coming loose in several areas of kitchen particularly around elevator. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table where employee was prepping food next to grill. CDI - Employee phone was removed.

2-201.11(A -C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed Employee Health Policy for new employees on digital system does not include updated 6 foodborne illness Salmonella nontyphoidal. Observed paper copy Employee Health policy that is posted did not contain report back to work and exposure information. CDI: EHS gave a copy of updated Employee Health acknowledgment form to PIC.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on food prep surface on main cook line. CDI: drinks was removed.

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 one pan of slaw inside Horace cooler #3 not dated. CDI: properly dated by sous chef. 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 one container of ranch dressing with unclear label and a container of spicy greens inside walk-in cooler #1 dated 3/12 that expired past 7 days. CDI: by discarding products. Points scaled back to half points due to much improvement noted. Observed only one product not dated on this inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead rodent under shelving in basement dry storage room. PIC stated that last pest service was conducted on 3/18/22 and traps were changed out. CDI: PIC will notify pest control service for treatment. Dead rodent will be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths hanging on staff aprons.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving inside grill reach-in cooler rusted. Observed some fryer baskets with wires loose and broken. Equipment on order. Replace worn dish racks. Replace cracked and dated plastic food containers at dish area. Replace broken strainers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards worn and with deep cuts. Cutting boards are on order.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have detailed written procedures for the clean up of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered inside WIC #2. CDI: food was covered with plastic wrap.

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 on date marking please visit: http://meck.co/FoodSafety. Observed no date on pimento cheese inside Horace cooler 3. Observed no dates on crawfish and mushrooms inside 6 - door reach-in cooler. Observed no dates on an unknown food product inside the WIC #2. CDI: products that were made on Saturday/Sunday were discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer coming from dispenser on wall next to elevator was at toxic levels above 400ppm (turned test strips dark green). CDI: sanitizer was diluted and chemical company will be notified for calibration of dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans on back dish shelf at dish machine area wet stacked.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving inside grill reach-in cooler rusted. Observed some fryer baskets with wires loose and broken. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards worn and with deep cuts. Most of cutting boards have been replaced. 4-501.11 Maintain equipment in good repair. Observed gaskets torn on Horace cooler 3.

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 3 pans of fingerling potatoes at 43F - 44F inside WIC #1 that had been cooled last night. CDI: product was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed roasted chicken inside WIC #2 and gravy inside 6 door cooler without date mark that was made yesterday. CDI: gravy was discarded but chicken was properly date marked. 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 Cajun aioli dated 9/16 and Tasso gravy dated 9/19 inside 6 door cooler that had expired past 7 days. CDI: these items were properly discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fingerling potatoes that had cooled in deep containers inside cooler from last night. CDI: proper cooling methods were discussed; potatoes were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some seasonings on cook line without a label. Observed sugar container at waitress/wait station without a label.

REPEAT VIOLATION: 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 in use utensils at cook line in container of water at 120F. Observed handle in direct contact with hushpuppy batter inside grill reach-in cooler. Observed cup inside sugar container at waitress/wait station.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards stored with deep cuts and gouged. 4-501.11 Maintain equipment in good repair. Observed some equipment inside kitchen that is not working and not being used. Facility is in the process of relocating/removing some equipment. Repair/remove from facility. Observed some cracked/melted plastic lids in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaning needed on shelving inside walk-in cooler including one in the basement. Observed cleaning needed inside prep coolers at chicken dreading station.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring that is not smooth and easily cleanbable in some areas of kitchen especially at chicken station. Work order/ quote was provided for work that is soon to be done on the floor. General Comment: Spent some extra time with both managers reviewing some of the big changes happening with the 2017 Food Code effective Oct. 1st 2021

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer in basement with debris on edge of blade. PIC stated it was used yesterday and was cleaned. CDI: PIC broke down meat slicer to wash at dish pit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in freezer under drip at condenser. CDI: PIC removed food items from under condenser to clean dry place.

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 in use utensils at bar in cup of water at 68F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed detergent bucket inside basin of handsink downstairs. CDI - PIC removed bucket and EHS advised to maintain access to handsink. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared house made salsa verde cooling in flip top at beginning of inspection at 46F. CDI - PIC moved to walk in and 2nd temp was 37.9 -.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed bin of chemicals such as WD-40 stored above facility disposable plates in basement storage. CDI - PIC removed chemicals in this area and relocated them. -1-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ROP andouille sausage stored in walk in cooler without the required date marking restricting use past 30 days or instructions to maintain at or below 41F written on outer packaging. No date marking on packaging today. CDI - PIC voluntarily discarded and agreed to train staff on ROP approved procedure. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing smart watches on wrists while preparing exposed food. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on condenser fans in walk in cooler above food shelving. Per PIC, cleaning service to take place tomorrow. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required locations. Observed low lighting in restrooms. Required lighting in this area is 20 ft candles. PIC stated dimmer is on. Lights enhanced during inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on tooth of table mounted can opener. REPEAT -1.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER THE LAST INSPECTION. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on the inside of pizza station microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles, roasted onions, roasted peppers and cooked lobster in low boy cold holding above 41F. CDI - PIC voluntarily discarded. -1.5-

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 two containers of expired house made pimento cheese and house made jelly past 7 day date marking in pizza station cooler. CDI - Items discarded. -0-

6-202.13 Properly locate mechanical insect control devices. Observed bug zapper positioned above soda feed lines in basement. -0-

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 ice scoop with handle touching ice. -.5- REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean large stock pots from another location in the company that recently closed stored directly on floor in basement. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in reach in at cook line and low boy at cook line not cold holding TCS foods at or below 41F. -0-

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 sticky buildup on carpeted floor in basement on which large stock pots and other equipment are stored. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee handbag stored directly on prep table. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with dried meat on cutting blade and other surfaces. CDI - PIC broke down the slicer and placed it in warewashing area for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in steam well (butter/shallot sauce, mashed potatoes, and grits) between 106F and 119F. CDI - Items were voluntarily discarded by PIC

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 coleslaw and sliced tomatoes without beginning and end times available. CDI - PIC properly marked coleslaw and sliced tomatoes.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove dead insects, birds, rodents and other pests often enough to prevent buildup. Observed dead insects on glue trap above ice machine.

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 utensils being stored in a container of hot water at 96F. CDI - Utensils were removed from container to be washed. PIC educated staff on 135F requirement for holding utensils in hot water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet stacked metal in plastic pans in storage area.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed moldy apples and oranges stored in the walk-in cooler downstairs. CDI-PIC discarded fruits.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lexan containers with food debris, spoons, spatula, and slicer was soiled. CDI-PIC took items to be cleaned 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine upstairs and downstairs with build-up on the inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit by front station with ambient air temp at 46F. Upon questioning unit hadn't been used that often, unit needs repair. CDI-PIC voluntarily discarded TCS (time/temp control for safety) items that were in unit from overnight and items that were freshly prepared were moved to walk-in

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 thawed RTE chicken wings with a date of 6/2, wings were thawed yesterday with no pull date. Observed lettuce and sliced turkey with no date mark. CDI-PIC datemarked items with the correct date.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane fuel sitting next to plates and other food contact surfaces. CDI-PIC moved to shelf below

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 large plastic lexan of arugula in a cold drawer at 52. Item was just prepared and upon inspection PIC explained the unit would not properly cool as is. CDI-PIC moved container to walk-in and spread on a sheet tray.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and vingarettes with no identifying labels.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a container of crab sitting inside a container of RTE (ready to eat) crab mix, possible contamination risk due to bottom of container being soiled. CDI container moved.

4-501.11 Maintain equipment in good repair. Observed one prep unit not holding temperature and leaking, hose in the back room used for cleaning is tied with gloves and leaking onto the floor, two prep units in the front kitchen area are full of water on the bottom, and shelf inside salad prep unit has come loose. Equipment needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine with build-up on the back splash and gaskets in need of cleaning. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leaking sink by dishwashing machine, two hoses by the bar were positioned so that water would drain onto the floor and into the drain, possibled build-up hazard.

6-501.12 Cleaning, Frequency and Restrictions - C Observed ceiling in prep area on the bottom level, and in interior of walk in unit soiled with debris. Repeat. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Floor damage near beer cooler on bottom level, walk-in cooler top level has damage to the metal outside, the freezer floor has lifted up due to water.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked salmon stored over crab cakes in walk in unit. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed greens above washed greens. CDI items discarded.

4-702.11 Before Use After Cleaning - P. Sanitize equipment before use and after cleaning. Observed prep table on line used to process raw chicken wiped down with only sanitizer before use to store RTE food for service and back prep sink used to wash raw fish and green beans cooling in ice bag at sink area and area soiled with raw fish pieces. CDI items 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 45F. -P Observed tomatoe soup from the night before at 45F. CDI item cooled down in freezer to remaining 41F. Per state memo items is a general comment and allowed to cool for this inspection. Next inspection item will have to be discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing, pimento cheese, lamb, green tomatoes, and chorizo at 42-45. CDI items held on 4 day shelf life. Per state memo facility has a general comment on this issue for the first inspection. Observed two containers of fried leeks on counter at 91F. CDI items discarded. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chopped peppers, tomatoe bisque (3/26), chili sauce, cauliflower milk (3/26), cooked peppers, pimento cheese, chicken stock (3/26), and italian sausage (3/24). CDI items discarded. Repeat. Whipping cream not dated, and compund butter dated when prepped and frozen and no date to indicate when thawed and remaining days left. CDI dates changed.

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 all hot items are line not time stamped when removed from temperature control. Facility prepared cole slaw to hold on TPHC and was going to write time stamp when item preparation completed. Instructed facility to use time when ingredients pulled from walk in from temperature control. CDI items recorded on time chart.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chicken and kale cesar salads that are on lunch and dinner menu not asterisked. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwaves upstairs and downstairs, undersides of mixers, reach in units, gaskets, racks and surfaces in bakery area soiled with debris.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dry storage and ceiling in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In bar area observed employee wash hands in dump sink. CDI- Hands were rewashed in handsink. 6-301.14 Post a handwash sign at each handsink. In bar area dump sink and handwash sink are right next to each other with no handwash sign at handsink. Handwash sign was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small metal pan of guacomle on counter of cook line with a temperature of 75F. Also observed sausage in flip top that was ranging from 51-54 in different areas, bottom area was 44F. CDI- Guacomole was not being held in flip top unit, volunarily discarded. Top part of sausage was removed and placed in reach in cooler.

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 In reach in cooler observed frozen sausage dated 09-29 that was thawing and had no thaw date. Remember to add a second date of when the food was pulled out the freezer to thaw. CDI- Date was added to package.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In server station observed wiping cloths being stored on counter top. PIC provided a sanitizer bucket to the station to store wiping cloths in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. On salad line observed microwave with heavy food residue on the interior. Cleaning frequency needs to increase.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored in 1 door refrigerator unit near make line. Other personal items such as bags and water bottle were being stored in the oven unit. Personal items were removed from other service items and equipemnt.,

5-205.11 .-Pf. Observed employee dump ice into hand washing sink adjacent to the dish machine. Maintain access to handsinks. Handsinks may only be used for handwashing. Notified PIC of proper protocols in addressing this violation. CDI-education. Repeat.

NOT A VIOLATION **Facility has approval for sous-vide and ROP but has not started practice yet. PIC stated they may start with in the next month or two.

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 carmalized onions and mozzarella cheese on countertop on cook line and pizza prep unit being improperly cooled. Ensure that all foods are being properly cooled before being placed out for servicing. PIC placed items inside of shallow containers in the walk in cooler for better cooling methods.

3-501.13 Use approved thawing methods. Shrimp was thawing in temperatures that exceed 70 degrees. All thawing foods shall thaw under running water and shall not exceed 70 degrees F. Shrimp was moved to walk in cooler by PIC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with the sticker still intact on the service line. All fruits and vegetables shall be thoroughly washed prior to servicing. CDI- PIC was educated.5

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil tongs being stored in an area prone to possible contamination of clothes of workers. Ensure that all in use utensils are stored in areas away from contamination.

5-205.15 Maintain a plumbing system in good repa1Repair leaking prep sink faucet. All plumbing is to be in good repair.

2-301.14 Observed employee handle raw then RTE food ewith glove change and no handwash and employee wash hands and turn off faucet thus recontamintating hands. CDI hands washed.

3-301.11(C) No bare hand contact with RTE food. Observed waitstaff handle corn bread with bare hands and employee handle produce without gloves. CDI item disposed and gloves donned.

5-205.11 Maintain handsink access. Observed scrub brush and towel stored in pizza handsink. CDI items moved.

3-302.11(A) Keep unwashed produce from RTE foods. Observed unwashed cauliflower stored above washed carrots. CDI items moved. 3-304.15(A) Observed employee use gloves to go from soiled to clean dishes. CDI hands washed and gloves changed.

4-601.11(A) Observed metal half pans, container cover, inside of mixer bowl, ceramic plates, tomato dicer, and utensils in clear bin in bakers area soiled with debris. CDI items moved for cleaning.

3-501.16(A)(2) Observed whipped cream, cheese, sour cream, and half and half at front of house, butter, bacon aoili, and meatballs in pizza area that was above 45F. CDI items replaced then cooled or discarded at end of lunch service.

Observed creole sauce that had a slow cooling rate. Item placed in shallow pan with ice wand but no active stirring. CDI items stirred and placed in freeezer to increase cooling. Repeat.

4-901.11(A) Observed employee cloth drying containers that were not for immediate use.

4-903.11(A) Observed single service articles stored on the floor in downstairs storage room.

4-601.11(C)/4-602.13 Observed underside of drink machine, underside of mixer, and exterior of waffle maker in need of cleaning.

6-501.12 Observed sink in downstairs bakery area in need of cleaning.

3-201.11 Use food from approved sources only.-P Observed no mushroom sale tags attached to oyster and miatake mushroom. CDI- PIC provided an invoice with the types of oysters delivered and a verification form from the vendor but no yellow sale tags were found with the oysters. Facility was emailed phocopied yellow tags at last visit by MCHD. VR- provided completed tags within 10 days.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed a pan of mussels stored inside the walk in cooler missing tags. CDI by voluntary disposal.

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 labeling on cooked red onions, sliced turkey and grilled mushrooms. CDI by properly labeling. 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 meatballs with a 9/18 date. CDI by disposal.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items not served raw or undercooked marked with an asterisk indicating the items are served raw or undercooked, when they are actually served fully cooked. According to the front of the house management, menus were recently re-printed and asterisks indicated food is served raw or under cooked were accident left from previous menu items. For example, the tomato soup is asterisked in the menu. Also discussed that the pooled unpasteurized eggs found in the walk in cooler the sous chef indicated is used for brunch quiches should be cooked to 155F for 15 seconds. The menu has the brunch quiche d'jour with an asterisk. Advised that the consumer advisory be removed from this item or pastuerized eggs be used as a replacement. Advised to correct menus. EHS will follow up.

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 sub sandwiches prepared for a catering order, packaged on a covered tray while stacked 3-4 trays high cooling at a rate of 0F per minute. CDI by intervening to uncover and chill inside the walk in freezer and re-checked at 3 degrees lower in 10 minutes.

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

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

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 peeling paint in dishroom, and floor repair needed at the entry plate to the end walk in cooler.

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 missing shields in the basement dry food storage room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage stored on prep table during active food preparation. CDI- PIC Tripp Cagle had storage corrected.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Containers of cooked lobster stored under pans of raw fish/ seafood in walk in cooler. CDI- PIC Chef Thomas Marlowe corrected storage.

h3-501.18 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. Batch prepared pans of cooked peppers not labeled at line. PIC advised that item on line is used today. but worked from larger batch in the walk in cooler that is stored for more than 24 hours. PIC was advised to label those pans of smaller at the prep/ line units according to larger batch in the walk in coolers. (0pts) COMMENT: PIC provided signed and completed form for wild foraged mushrooms today, but needs tags. PIC was advised that tags will be provided via mail. Discussed requirements and maintaining of all documents for mushrooms.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At start of inspection, employee wearing a headband only while actively cooking/ preparing foods at the line. Employee with hanging beard preparing some foods and washing utensils without a beard guard. Provide beard guard. Employee did put on a hat. (0pts)

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Pan of utensils stored in water in prep cooler. Chef advised that utensils were for evening service and not used during lunch. CDI- PIC emptied water. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in cooler gaskets and bottom of one cooler unit. Improvement noted from previous inspection. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. One container of guacamole in pizza prep cooler with the preparation date of 3/9. Per PIC chef Thomas Marlow, food items are left in cooler over night. CDI- PIC advised to remove and may not use for today's service. All other items marked as required and within perimeters of use. (0pts) SR # 73197 also addressed today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of containing raw chicken stored on the floor at the prep sink areas behind the main line. CDI- PIC had employee correct storage.

h3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths used under cutting on boards. Discontinue use of wet wiping cloths under cutting boards.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Employee coat stored in unused ice bin with single service articles at the bar. Remove coat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in the bottoms of the cooler units used to store plates for salads, in gaskets, and back sides of slicer and shelving. Cleaning is needed. REPEAT

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some floor damage at prep areas and cook line. Repair is needed. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. During initial walk through of facility, employee beverages observed to be stored on prep tables in back areas during active prep of foods, and on top shelf of open wire shelving at line area over utensils and food contact items. CDI- Beverages were already removed when going back to show both PIC's Chef Marlowe and Tripp Cagle.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw tuna and raw shrimp stored over cooked smoked pork in the reach in cooler at the main cook line. CDI- Chef Marlowe had storage corrected.

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. One large container of cooked pasta being cooling in facility reach in cooler at the line. Container was tightly covered. CDI- Chef Marlowe had method corrected. Pasta separated and placed in shallow pans. All other methods for rapid cooling approved. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. One roller cart with some dried debris on it. Some dried debris in gaskets of prep coolers at the line. Cleaning is needed. 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. Some pitting of floors at and wall damage throughout. Repair all. (0pts)

GENERAL COMMENT: 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Four half gallons of unopened buttermilk in walk in cooler dated 9/25/16. CDI- discussed use by, expiration dates with PIC in regards to dairy. Advised to follow use by date, will follow up with directive. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Fruit chutney and squash bisque stored in the walk in cooler more than 48 hours, but not marked per rule. CDI- Proprietor Tripp Cagle and Sous Chef Lenny Williams had all labeled. Container of cooked duck dated 9/14 stored in reach in cooler. Sous chef voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Three fruit flies observed at sink downstairs in prep room and one at dry storage area. Treatment for pest was just applied and drains cleaned by PIC. Continue to treat for pest. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked wet throughout facility at utensil storage area. Continue to work on air drying. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue/ debris in cooler gaskets and shelving in storage area. Cleaning is needed. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Raw proteins; chicken, fish, and steak being held on time at cook line per Chef Thomas Marlow and proprietor Tripp Cagle. Both advised that process is temporary due to awaiting replacement cooler. See chart for temperatures. Procedural paperwork provided for lettuce and tomatoes, but both advised that they currently do not have documentation for raw proteins being held on ice. CDI- Amount of food was reduced, with excess being placed in walk in coolers. Remaining pans were pushed further down into ice, and additional ice was added to surrounding area of pans. Maintain food items at 45F or below until procedural documentation is completed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic containers stacked tightly while wet. Allow to air dry before stacking together.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue on cart in downstairs prep room and lower shelving in prep areas/ under counter areas in upstairs and downstairs prep areas. Cleaning is needed.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Black tape covering spout of faucet of 3 comp sink in downstairs prep room. Repair faucet, remove tape.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed chicken stock dated 3/5 and honey butter dated 3/5 in walk-in. Items in walk-in at 38F-dispose of ready to eat foods by 7 days. CDI-voluntarily disposed of items

3-501.19 Time as a Public Health Control - P,PF Observed several items held on time where time was not recorded. CDI- PIC will add those items to list of other items that are held on time (procedure for other items good). TCS food that is being held on time (dispose after 4 hours) that was not listed are slaw, fried leeks, fish brush (oil, lemon, rosemary, garlic and onion) and meat brush (oil, garlic, rosemary, garlic and onion).

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed several containers of food not covered in walk-in, debris on shelving above uncovered items. CDI-food covered..

4-502.12 Single-Service and Single-Use Articles, Required Use - P Observed single service containers being rewashed through dishmachine. Single service cannot be washed and reused.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed some sanitizer buckets with labeling wearing off. CDI - all relabeled as "quat sanitizer." 7-201.11 Store toxic materials to avoid contamination. -P Observed one red bucket of sanitizer had been set down on a shelf in the walk in cooler above a closed bucket of ready to eat food. CDI - immediately moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of sugar and brown sugar had been scrubbed clean and then not relabeled. CDI - PIC immediately applied labels.

4-501.11 Maintain equipment in good repair. Observed several peeling or chipped cooler racks. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food processor in baking area was labeled "for household use only."

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans inside walk in cooler were very dusty.

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 some chipped floor tiles in lower level. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling tiles and wall surfaces near wood-fired grill on front cook line.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee move from raw to RTE foods with a glove change, but no handwash. CDI: Employee directed by PIC to wash hands before donning gloves. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee remove lid from cup, drink from cup, then replace lid, and continue prepping vegetables. CDI: Employee directed to wash hands. Observed three employees prepping food pull out cell phones, use them, and replace in pockets, then continue handling food. CDI: Employees directed to wash hands.

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 cutting raw tomatoes for sandwiches using bare hands. CDI: Employee voluntarily discarded tomatoes, washed hands, and donned gloves before proceeding.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at all sinks 70F. PIC has purchased a new boiler. It will be delivered tonight and installed in the morning. VERIFICATION REQUIRED. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI : Employee refilled soap dispenser.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed sour cream in basement refrigerator with mold growth. CDI: PIC discarded.

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 shell stock tags for October and November with no "finish date" marked on them. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black and pink debris along chute in basement. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and tomato dicer with food debris stored as clean. CDI: Items returned to dish/separated for 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 Observed potato soup prepared 11/11 holding at 48F in walk in cooler. All other items holding at 41F and below. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in basement pastry prep cooler holding at 60F. CDI: Products voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork loins, feta cheese, opened milk, and smoked hams with no date mark. Items were prepared or opened Monday according to PIC. CDI: Items labelled. 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 bolognese sauce in walk in cooler dated 10/31. CDI: PIC 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 observed potato soup improperly cooled from 11/11. CDI: PIC Discarded soup.

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 spices and oils not labelled throughout facility. CDI: PIC labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in and in the wine cellar area. CDI: Items placed on shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with beards and no beard guards. Observed employee prepping onions and cooking vegetables with no hair restraint. CDI: Employee donned a hat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making salads with ring containing stones.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 6 sanitizer buckets stored on the floor. CDI: PIC moved all buckets off of the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans throughout dish area wet stacked. CDI: PIC verbally directed to discontinue wet stacking.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rusted/peeling shelves throughout bar coolers (Storing glassware) and prep coolers. 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 cutting board in pizza make station with heavy cuts and pits throughout surface. Cuts gathering black debris. Repair or Replace. VERIFICATION REQUIRED. 4-501.11 Maintain equipment in good repair. Observed damaged prep coolers in salad and main line area. Lids dented, cracked, and white lid liner loose. Observed prep cooler in pastry station of basement holding at 60F. PIC called for maintenance. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on ceilings of walk in coolers.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed boiler not operating in facility. PIC has purchased a new boiler to be installed 11/12 in the evening. Dish machine converted to chemical sanitization. Dish machine tested and booster heater provided hot water for sanitization and chemical sanitization was in proper concentration. VERIFICATION REQUIRED.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broken light shields or unshielded lights in walk in coolers and in pastry prep area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored adjacent to patron items in bar. Observed small open bag of potato chips, half eaten, in dry storage area adjacent to open dry goods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee beverages stored on shelving over facility foods at main prep line/ salad station. CDI- Sous Chef Sean Anderson corrected storage of employee beverages.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two pans of uncut tomatoes that were intended for use. Both pans had damaged/ adulterated tomatoes on them. CDI- Manager and sous chef had discarded immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Three flats of raw shell eggs stored over mixes and dairy products in pastry cooler downstairs. CDI- Sous chef removed eggs from prep cooler and stored correctly in walk in cooler downstairs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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 . One pan of cooked noodles in walk in cooler not marked per rule. One small beef brisket in walk in cooler with prep date of 7/21/15 ( today is the 8th day). Sous chef advised that noodles were prepared today to be used within 48 hours. CDI- Labeling added, brisket removed. All other food items marked as required by rule.

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 . Pans of raw trout placed in prep cooler drawers at main cook line after being prepared for use for today. Employee advised that he had just washed and prepared fish, and placed in drawer. CDI- all were removed and placed in walk in cooler for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use containers of dry mixes, dressings, seasonings, and oils throughout prep areas not labeled per the rule. CDI- verbal correction to label all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Small stack of metal pans at main coo line wet stacked together. CDI- verbal correction to allow to completely air dry before stacking pans.

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 . Shelving in cooler at bar area peeling, scarred and stained counter top cutting boards and cooler top cutting boards, and some cracked and chipped food containers. Repair/ replace all damaged items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris, some dried residue, and dust build on equipment in downstairs and upstairs areas, shelving at multiple prep areas, and on hood filters over salad prep areas. Cleaning is needed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Trash bin not provided for nor at handsink in separate pizza prep area. CDI- Sous chef replaced trash bin.

.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some pitting and damage to floors in prep and cooking areas. Sous chef advised that they are currently working repair floor. Continue to work on repair of floor throughout.

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 dishwasher handling dirty then clean dishes without handwashing. CDI PIC instructed employee to wash hands.

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 cooked pasta with bare hands. CDI pasta discarded hands washed.

he 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying device at back handsink. CDI paper towel provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp over cabbage rolls, raw beef over cooked chicken and bacon, butter stored with raw steak on same pan. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, pans, tongs, and tomato dicer. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salami, pepperoni, apple filling, spicy sausage,and finocchiona were not dated. CDI items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed purple potatoes, and regular potatoes held past 7 days. CDI items discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed raw fennel sausage vacuum packaged in walk in freezer without out any documentation of its source. Facility can not remember if it was vacuum packaged at manufacterer or in house. CDI fennel discarded. Repeat.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility without required documentation needed to vacuum package in the facility. Facility has cryovac machine in house. Told facility to remove machine from facility until approval provided. CDI fennel discarded and machine moved from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered containers of dry food. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans in facility. CDI items moved to be returned to manufacturer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff handling food without hair restraints. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes that were wet stacked on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed undersides of soda machines, mixers, dish drying rack and plate storage rack soiled with debris. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cracked light shield in walk in meat cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep surface charging. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.Observed vents in downstairs walk in cooler soiled with debris. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C. Store employee items in away from food and food contact surfaces to prevent contamination. Observed cell phone stored on same cutting board where vegetables were being chopped.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sponge inside of handsink. CDI item moved.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plates in downstairs storage area and speed racks, and slicer soiled with debris. All 3 ice machines downstairs have build up on the inside. Repeat. Verification required.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans, gravy, pork, and tasso held below 135F. CDI items reheated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 facility with spicy sausage, sausage, green beans, sausage balls not labeled. CDI items labeled.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 duck confit held past 7 days. CDI item discarded.

3-501.19 Time as a Public Health Control - P,PF. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with TILT procedures that need to be updated to follow the process they currently follow. TILT procedures state to hold foods for 2 hours and they hold for 4 and procedures do ensure facility cools product down before removing from temperature control. Verification required.

3-202.12 Additives - P. Food may not contain unapproved food additives. Observed curing salt (with nitrates) in facility. Facility states they add it to food but do not cure. Informed facility they will need to apply for a variance if they want to continue using curing salts. CDI item discarded.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of glass cleaner. CDI bottle labeled.

3-502.11 Variance Requirement - PF. 3-502.11 Obtain a Variance for specialized processes.-Pf. Observed facility with curing salts. Left variance application if facility chooses to go through with process. CDI item discarded.

8-103.11 Documentation of Proposed Variance and Justification - PF. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility without documentation for using unapproved curing salt in food. CDI item discarded. Left variance application.

3-501.15 Cooling Methods - PF. 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 cabbage in a large plastic container cooling. CDI item separated into two containers to facilitate cooling.

2-402.11 Effectiveness-Hair Restraints - C. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main chef without a hair restraint.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of tilt skillet, and mixer soiled with debris and dusty fan.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents in downstairs walk in cooler.

3-301.11 Preventing Contamination from Hands - P,PF. No bare hand contact with ready to eat foods. Observed worker grab toppings for pizza and place on food as it was going to a customer. CDI

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall be between 150-400ppm. Observed all sanitizer buckets in facility at 0ppm. CDI buckets refilled with proper concentration. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed one of the ice machines downstairs soiled with debris. Observed plastic containers and ceramic serving bowls soiled with debris. CDI moved to dish sink to be cleaned.

3-501.19 Time as a Public Health Control - P,PF. PHF/RTE foods that are using TPHC shall be labeled to show time food will be discarded. Observed lemon butter and tomatoes on line without time stamp. CDI time added to containers.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Undercooked or raw animal foods shall be disclosed on the consumer advisory. Observed facility with tuna steak not disclosed and disclaimer missing from to go menu, salmon on regular menu not disclosed. CDI menu changed on site.

3-501.15 Cooling Methods - PF. Foods shall be uncovered and split into smaller portions in shallow containers to accelerate cooling process. Observed shell noodles tightly packed in a covered plastic container, and gravy in an ice bath without actively stirring, and sausage in cooler tightly covered. CDI items split into smaller portions, and uncovered.

3-501.13 Thawing - C. PHF shall be thawed completely submered in water of atmost 70F. Observed water temperature to thaw raw meat at 84F.

3-304.12 In-Use Utensils, Between-Use Storage - C. Handles of scoops shall be stored up and above food. Observed food handles stored in food throughout facility.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Utensils, equipment, linens, and single service articles shall be stored in a clean dry location. Observed utensils stored in soiled food containers.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Multiuse surfaces shall be smooth, free from cracks, breaks, and sharp angles. Observed plastic containers that were cracked and broken around edges. CDI items discarded.

2-301.14 When to Wash - P. Hands shall be washed between handling soiled and clean dishes. Observed dish washer handle soiled items and touch clean dishes without handwashing. CDI handwashing occured.

3-203.12 Shellstock, Maintaining Identification - PF. Shellstock tags shall be labeled with when last shellstock sold or served and an approved record keeping system in chronological order from the date that is recorded on the tags or label. Observed some shellstock tags that were not labeled and not placed in chronological order. CDI employee placed tags in bags in chronological order.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed ice machine for facility soiled with residue. CDI ice machine closed for cleaning and other big ice machine will be used only.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall meet the required levels stated by the manufacturer. Observed sanitizer bucket at the bar at 0ppm. CDI bucket changed and proper concentration filled.

3-401.11 Raw Animal Foods-Cooking - P,PF. Foods shall be cooked to its final cook temperature. Noncontinuous cooking requires prior apporval from a regulatory authority. Observed marked chicken in cooler without proior approval. CDI chicken cooked to its final temperature and application for process provided during inspection. Facility is not to continue par cooking until approval provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated. Foods that are 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed red onions, milk, half and half, pulled pork and butter. CDI items dated. Repeat

3-304.14 Wiping Cloths, Use Limitation - C. Chemical sanitizers shall be kept up off the floor. Observed sanitizer buckets on the floor throughout facility. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils stored in water shall be 135F and above. Observed utensil water at 126F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold foods at 45F or below. Observed carmilized onions, cheese 60-62F in the 2 door refrigerator across from the line. These products are left next to the grill during lunch on ice. Do not keep next to a heat source if it does not maintain temperature. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Several items in the walk-in were not date marked such as cooked lamb shank, duck, and shrimp. These items were prepared over the weekend. Also, facility needs to date mark items which are taken from larger dated containers in the back. CDI.

Consumer advisory has not identified all items which are undercooked. Tuna and salmon were not identified as they are cooked to the temperature requested by the consumer. Also, the reminder statement is cut off the bar menu. RVR.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.

3-502.12 Reduced Oxygen Packaging, Criteria; 8-201.13 When a HACCP Plan is Required; 8-201.14 Contents of a HACCP Plan; 3-502.11 Variance Requirement. Observed facility uses ROP to package raw meats and cheeses. Facility must discontinue using ROP until it can comply with the rules. Some items may be packaged without a variance such as raw meat if all the criteria in the rules can be met. Other items may require a variance. Return visit required. Repeat violation.

Obtain a variance for reduced oxygen packaging or come into compliance with the rules. Discontinue all processes until such time as the facility is in compliance with the rules as8-103.11 Documentation of Proposed Variance and Justification.

Use approved methods of cooling foods. Observed a few items such as grits with tight lids in a refrigetator and not in ice baths with the rest of the items. CDI -placed in ice bath.3-501.15 Cooling Methods

Store wet wiping cloths in sanitizer and store sanitizer buckets off the floor. Observed both out of compliance.3-304.14 Wiping Cloths, Use Limitation

Clean the cooler on the lower level. Observed build up on the floors and in the corners.