PALM RESTAURANT

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 tag for container of oysters currently being sold stored in facility’s office. Half of the batch had been prepared and stored in cold app station, while the other half remained in the original container in meat WIC. Observed facility’s shellstock tags out of chronological order during inspection. CDI - Tag copied and placed with oysters in both locations. PIC corrected order of shellstock tags. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above RTE foods in meat WIC during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed milk steamer wand caked with dried milk debris during inspection. CDI - Employee w/r/s during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various cartons of pooled pasteurized eggs and dairy products throughout kitchen void of label identifying the date which they were opened. Observed various containers of food baring prep dates around 10/15/26 bare new date labels with a prep date of 10/22/26 later on in the inspection. Time stamps on labels indicated that labels had been changed approximately 30 minutes after REHS arrival. CDI - PIC voluntarily discarded all containers baring new prep dates or void of opening dates. PIC met with employee that changed the date labels to advise them against this practice. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf REPEAT Observed salmon on dinner menu void of asterisk leading patrons to consumer advisory during inspection. CDI - PIC added during inspection. 0 pts. Points de-escalated due to previous violation being corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels and no handwashing sign at dish pit handisnk during inspection. CDI - PIC supplied paper towels. REHS supplied handwashing sign. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy peppers in produce WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 raw shrimp butterflied at 10:30am holding above 41F at 3:15pm. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Shrimp voluntarily discarded. 1.5 pts. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on banquet menu during inspection. Addition necessary. 10 day VR required. 0.5 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed butterflied shrimp cooling while in a deep, covered container in WIC during inspection. Shrimp did not meet cooling parameters. CDI - Shrimp voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed various utensils stacked together before being air dried during inspection. Ensure all equipment has been properly dried prior to stacking. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cooked steak being stored in container with raw steak. CDI: Cooked steak was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Alfredo at 95F with 15 mins left in 2 hour cooling window. CDI: Alfredo was placed in smaller pans, ice was added to ice bath and cooling wand was immersed in sauce. EHS observed Alfredo sauce reach in 69F by end of 2 hour window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in cold well near salad station above 41F. Ambient air of unit was 41-42F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed housemade hollandaise being held on TPHC without a time label. CDI: Time label was placed on item. Other items being held on TPHC such as onion straws and roasted shallots were marked with time labels. Points remain the same due to improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Alfredo cooling in a large thick container. Ice bath the sauce was cooling in was melted. CDI: EHS and PIC discussed cooling methods. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at dish area with large container stacked on top of basin. CDI: Container was removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags not in chronological order by last sale date. CDI: Tags were put in chronological order during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in table top cooler above 41F. Ambient air of unit was 41F. Items were placed in walk in cooler. VERIFICATION REQUIRED. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried onion straws being held on TPHC without a start/discard time. CDI: Item was labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in running water above 70F. CDI: Ice was added to water, thaw water is now 66F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager provided during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed strawberries with microbial growth inside of a reach-in cooler. CDI - Item was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 100 degree onion straws under a heat lamp. CDI - Item was placed on the TPHC policy, labeled and will be discarded within 4 hours of cook time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 58 degree shredded cheese on ice. CDI - Item was voluntarily discarded. Observed a 42 degree salad crisper unit. Temp logs also state that it has a history of being above 41 degrees. CDI - Lettuce will be kept in a separate cooler until the crisper is serviced.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in wiping cloth buckets. Observed soiled wiping cloths stored on prep surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed a leak from the mop hose and the faucet.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw peppers with microbial growth inside of the walk-in cooler. CDI - Item was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood stored above cooked lobster. CDI - Items were moved to the correct order.

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 garlic products past the 7-day date mark. CDI - Items were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee portioning out soup bowls without a hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes stored below a hand sink and were exposed to splashing. Observed a utensil used for cleaning the oven stored in between the wall and prep table.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep stains.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris on the sides and crevices of the deli slicer. Observed microbial growth inside of the ice machine. CDI - Slicer will be taken apart for deep cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cherry tomatoes and garlic lower than 135 degrees. (See temperature chart) CDI - Items were voluntarily discarded.

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 one dented can in dry storage. CDI - Item was voluntarily discarded. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored below the first aid kit that contained many medicines or chemicals.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of the reach-in cooler next to the cook line.

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to 2 dishes stored as clean.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvements made from previous inspection.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed a Health Policy that employees sign with only 5 reportable illnesses. CDI - EHS provided general manager with a new Health Policy.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dish washer employee wash dirty dishes and then move to handle clean dishes without changing gloves and washing hands. CDI - General Manager stopped him and the employee washed his hands.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two shell stock tags with missing dates for when the last item was sold. CDI - Manager kept in chronological order and will retrain employees.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steaks stored above ready-to-eat bacon in the walk-in cooler. CDI - Item was moved to the correct order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and cooked lemons stored on ice at 50 degrees. Observed a “Crisper” cooler holding lettuce at 47 degrees due to the door being left open. CDI - Items were voluntarily discarded. Crisper door was closed and temperature came down to 41 degrees.

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 one pan of noodles from 6/4/24. CDI - Item was voluntarily discarded. Points not escalated due to much improvement.

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. General a Manager stated that they keep Hollandaise at room temperature during dinner service and that the item is discarded after 4 hours. No policy was available for review. CDI - EHS provided General Manager with a TPHC policy. Labeling and discarding methods were reviewed.

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 one pan of ROP salmon in intact packages. CDI - Items were cut open.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes and sleeves of single-service items stored on the floor of the upper deck area.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed several stickers attached to pans stored as clean.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a broken drain plug.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored inside hand sink by dish machine and scraper inside hand sink near prep sinks. CDI: Items were removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of hand sink by dish machine. CDI: Cart was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed penne, linguine, lobster ravioli, gnocchi, heavy cream, sliced tomatoes and lobster in prep top/bottom all above 41F. Ambient air of unit is 44F. Items were voluntarily discarded by PIC. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 penne (12/25) and gnocchi (12/31) with prep dates exceeding the 7 day date marking requirement. CDI: Items were voluntarily discarded. Overall dates throughout the facility were correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed sea bass and salmon thawing inside walk in cooler with ROP packaging still intact. CDI: Food employee cut open packaging.

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 salmon and calamari on shelf below ground beef and pork in side by side upright freezer. Storage order in freezer should follow same rules. CDI - Employee rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 diced tomatoes and pulled lobster cooling in prep top only drop a total of 1F in 22mins. Diced tomatoes and lobster in 22 mins needed to drop a total of 3F to meet cooling. CDI - items were moved to the WIC to cool faster. - 1.5 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed proportioned pasta in reach in above 41F. Also observed feta cheese in salad prep cooler above 41F. CDI - Items were voluntarily discarded by PIC. - 3 - REPEAT

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed Wagyu burger on bar/small bites menu without an asterisk to consumer advisory at bottom. PIC stated that the burger was cook to order. A VR will be conducted within 10 days to verify correction of menu. - 0.5 -

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 diced tomatoes and pulled lobster in prep top cooler attempting to cool. Ensure that rapid cooling equipment (such as WIC or freezer) is used to cool foods before being placed in heavy use, open air coolers. CDI - Foods were moved to WIC to finish rapid cooling. - 1 - REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up stored inside. Ensure that ice machine is being cleaned regularly using an approved method with dumping or melting the ice, followed by wash, rinse, and sanitizing.

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 mashed potatoes cooling in wic only drop a total of 4F in 42 mins. Mashed potatoes in 42 mins needed to to drop a total of 5F to meet cooling. CDI_-mashed potatoes were broken down in separate containers to cool at a faster rate. Spinach dip only dropped 1F in 42 mins. Ensure that foods are being broken down in smaller portions and vented to cool at a faster rate. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as crab mix, lobster, and ranch containing buttermilk above temperature threshold. See temperature chart. These items were moved to wic to fully cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken noodle soup inside of the walk in cooler dated 6/22, which will make it day 8. CDI- Discarded during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 mashed potatoes inside of reach in cooler attempting to cool in a bag tightly covered preventing heat the ability to escape. Ensure that rapid cooling equipment is used to cool foods inside of open air constant use equipment.

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 handles making direct contact with Panko mix inside of storage container. CDI- Handle removed from container by REHS using food thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying.

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 open drink inside of Styrofoam cup stored on prep countertop. Ensure that drinks are stored below prep stations to prevent possibility of contamination. CDI- Drinks moved during the inspection.

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 beef stored above salmon and seabass inside of reach in refrigerator. Items were reorganized according to their final cook temperature. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as diced tomatoes and cheese above temperature threshold. See temperature chart. Salmon and beef inside of reach in drawer were both above temperature threshold also. These items were moved to wic to fully cool.

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 recently cooked beef inside of reach in cooler attempting to cool. Ensure that rapid cooling equipment is used to cool foods inside of open air constant use equipment.

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 oil and wine inside of secondary containers without labels left attached. Ensure that items placed inside of secondary containers are labeled with the common name for their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying.

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 open drink inside of Styrofoam cup stored on prep countertop. Ensure that drinks are stored with a lid and straw and are below prep stations to prevent possibility of contamination. CDI- Drinks discarded during the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up stored inside. Ensure that ice machine is being cleaned regularly using an approved method with dumping or melting the ice, followed by wash, rinse, and sanitizing. 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 build up left attached to clean pans and knives that were stored “clean” inside of knife holder. CDI- Utensils were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as heavy cream, lobster, and tomatoes all above temperature threshold. Items were moved to 3 comp sink to be washed, rinsed, and sanitized again. No escalation of points due to improvement.

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 spinach dip inside of walk in cooler and pickled vegetables inside of reach in cooler without datemarking present. CDI- Foods were labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 tomatoes that were previously prepared moved directly to the prep unit to cool inside immediately after. Ensure that foods are cooled using approved methods, not preparation units due to the constant open air environment. CDI- Sliced tomatoes were moved to walk in unit to cool at a faster rate. REHS recommended placing tomatoes inside of walk in cooler to minimize the amount they have to cool versus leaving at room temperature.

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 handles making direct contact with brown sugar inside of storage container. CDI- Handle removed from container by REHS using food thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying.

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 walls and ceilings at dish area soiled and in need of cleaning. General cleaning needed of floors under shelving and equipment throughout.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up stored inside. Ensure that ice machine is being cleaned regularly using an approved method with dumping or melting the ice, followed by wash, rinse, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as unsalted butter, sliced tomatoes, tomato artichoke relish, fish, heavy cream, feta cheese and sliced tomatoes. Items above 45F that were not prepared today were discarded. Items in between 42-45F were cooled using ice baths and reach in equipment.

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 tomatoes that were previously prepared moved directly to the prep unit to cool inside immediately after. Ensure that foods are cooled using approved methods, not preparation units due to the constant open air environment. CDI- Sliced tomatoes were moved to walk in unit to cool at a faster rate. REHS recommended placing tomatoes inside of walk in cooler to minimize the amount they have to cool versus leaving at room temperature.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils being stored in room temperature water. CDI-water was discarded and utensils were moved to dish area to be washed, rinsed, and sanitized again. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop holder had build up inside. Ensure that this piece of equipment is being cleaned regularly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying.

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 frozen raw beef stored above frozen bread. Observed frozen crab meat stored above ice cubes. CDI-storage order was rearranged.

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 cream and half and half in reach in cooler that were not properly dated. Observed crab cakes in reach in cooler that were not properly dated. Observe boiled eggs in flip unit that were not properly dated. CDI-creams, half and half and crab cakes were opened on the day before and were correctly dated. Boiled eggs were taken out of the package on Monday and were correctly dated. EHS advised PIC to label foods when opened and prepared if they are going to be used for more than 24 hours.

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 in use utensils being stored in water with a temperature below 135F. CDI-water was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. CDI by educating PIC on new requiremtent. Observed no max min thermometer for dish machine. VR to be done by 04-09-2022. REPEAT

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. CDI- template policy given to PIC for use. Educated PIC on requirement.

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 open can of Coke stored on counter next to expo station with garnishes. Observed open cup on cutting board at cook line. CDI- beverages discarded. Repeat violation.

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 dry hands before turning off faucet without recontaminating hands.-P. Observed employee use bare hands to turn off faucet. CDI- employee educated and rehashed 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 chef use bare hands to place cheese on chicken parm before placing in broiler to melt. Chicken was 130F when removed from broiler. CDI- placed back in broiler to be heated to a minimum of 145F.

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. -P. Observed bag of clams in walk in cooler without tag. CDI- tag placed with product. Observed several recent oyster tags without dates of last one sold recorded. CDI- tags dated with estimated date sold. Improvement noted so point deduction remained same.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leaving work station and returning to continue preparing food without changing gloves and washing hands. CDI- by education; employee washed hands and changed gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse wat'er for sanitization when using the dish machine. -Pf. Observed dish machine not reaching 180F on rinse cycle. CDI- booster heater wals not turned on. After turning on booster heater machine reached above 160F according to maximum reading thermometer. : 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops and brushes stored as clean in drawers. CDI- placed at dish area to be rehashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with residue. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in red buckets and directly from dispenser 0-100ppm quat. CDI- dispenser adjusted. Buckets and sink refilled with 200ppm quat sanitizer for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blue cheese and blue cheese dressing at salad station above 41F. CDI- product discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed one container of orzo soup in walk in cooler past 7 days. CDI- discarded. All other items in compliance with date marking requirements.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed lobster meat on time then later placed back in walk in cooler. CDI- product discarded. Observed no time stamp on spinach holding in container under counter on cook line at 60F. CDI- discussed with PIC that product must be on time as public health control or maintained less than 41F. Placed in walk in cooler to rapidly chill until process is determined.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled towels on line not being stored in sanitizer buckets.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. CDI by educating PIC on new requiremtent.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. General cleaning needed of equipment and shelving on cook line and non-food contact surfaces throughout.

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 walls and ceilings at dish area soiled and in need of cleaning. General cleaning needed of floors under shelving and equipment throughout.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of bread warmers. CDI beverage relocated.

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 one pan of clams in walk in cooler without tag. CDI- discarded. Observed facility maintaining shellstock tags in chronological order but date of last use not recorded on any tags. Verification required. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Unable to match letter provided with supplier invoice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items stored in ice baths and counter on cook line above 41F. See temperature chart. CDI- proper ice baths set up submerging product containers in ice. Observed temperature of foods in ice baths below 41F before leaving. Observed one steak in drawer unit at end of line from last night 48F. CDI- 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 two pans of cut tomatoes at salad station with no date or incorrect date. CDI- discarded. Observed one container of cooked bucantini pasta in walk in cooler past 7 days. CDI- discarded. Points not escalated due to general date marking process in compliance throughout the facility.

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 Time as a public health control must be used for items on cook line that are not stored in ice baths. Observed container of French fries near fryers, 70F and diced tomatoes 60F at saute station. CDI- time stamp written on label for each item. TPHC template form emailed to PIC. VR to ensure procedures have been completed.

3-302.15 Wash fruits and vegetables prior to use. Observed box of iceburg lettuce and bags of romaine lettuce at salad station being used without washing. Items were not labeled as being pre-washed.

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

4-501.11 Maintain equipment in good repair. Observed drawer unit on cook line used to store raw proteins holding at 54F. Unit was not in use at time of inspection other than one piece of steak remaining from last night that was discarded. Facility has other adequate refrigeration to use temporarily while unit is repaired. Follow up visit will be made to ensure repair of unit. Observed torn gaskets on drawer unit, and broken shelf in under counter reach in at salad station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed for equipment and shelving on cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal Gatorade bottle stored on top shelf of reach in cooler. CDI- Moved to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Cart was blocking access to handsink in dish pit. CDI- Cart moved. REPEAT. Points not escalated because of different nature of last violation. 56-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Two potatos rotten. CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Two knives soiled, CDI- Brought to dish machine, 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in bar record at 0ppm bleach. CDI- Unit primed, and then recorded at 50ppm. Assure machine is working properly by priming and using test strips.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Short ribs not dated. CDI- Dated for yesterday 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 Pasta dated 5-3, expired. Outside 7 day window.

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 Caesar salad cooling incorrectly in large bucket with tight wrapping. CDI- Unwrapped, portioned out, placed in WIC,

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site, VR.

4-802.11 Specifications-Laundering Frequency - C Wet stacking of large grey buckets.

2-301.12 Cleaning Procedure - P Observed employees using their bare hands to turn off the handsink without a barrier. REPEAT. CDI. Employees rewashed their hands. 2-301.14 When to Wash - P Observed employee in the dish machine area put away clean dishes after handling soiled dishes. PIC was notified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the bar handsink, coffee in the handsink near the dish machine area, and pans in the handsink by the cookline. PIC was notified to only use handsink for handwashing. Sinks were cleared for handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed peppers stored above ready to eat foods. CDI. PIC placed box of unwashed peppers in the same area as the rest of the unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold hold foods out of temperature such as ceaser dressing, chopped tomatoes, lettuce, brussels sprouts, blue cheese, cooked shrimp, crabmeat, and mozzarella cheese above 41. CDI. Food was voluntarily discarded.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed clogged ports in the first row closest to the opening in the dish washer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed a few employees wash hands and cut off faucet with bare hands. CDI- employees were trained on proper handwashing. Employees rewashed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. CDI- Top interior of ice machine was cleaned. 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 dried debris in interior of microwave. Microwave has not been cleaned in over 24 hours. CDI- interior of microwave was cleaned.

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. Clean splash from walls and ceilings in dish room. Clean dust from walls and ceiling in kitchen area. Clean dust from ceiling above ovens in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on pans stored as clean. CDI moved to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, steak and cheese holding above 41 degrees in refrigerated drawers. CDI moved to walk in cooler since drawers had been stocked approximately 2 hours prior. Verified downward trend in temperature.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a raw meat dish being stored over ready to eat foods such as donut mix inside of 2 door tall refrigeration unit. CDI- PIC rearranged food items as needed during the inspection. -1.5 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat/prepped foods in the walk in cooler. CDI- foods were rearranged during the course of the inspection. REPEAT- Address violation or risk losing double points for this specific violation moving forward.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in all buckets checked were weak. Quat sanitizer was dispensing in 3 comp sink below 200 ppm. Sanitizer jug was empty and tubing associated with the dispenser contained air bubbles. PIC manually mixed an adequate batch as an alternative. CDI- Chemical provided showed up and properly adjusted dispenser.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced tomatoes in cold hold unit were said to be prepped days prior but lacked date marking. Also observed American cheese being dated 1-11-19. CDI- Cheese was discarded and tomatoes were dated. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove dishes from being stored on rusted shelving. Ensure that all equipment is in good repair and easily cleanable. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat/prepped foods in the walk in cooler. CDI- foods were rearranged during the course of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Blanched fries were being held out of temperature beneath the counter adjacent to the grill. A gallon of milk was voluntarily discarded due to being out of temp in the reach in cooler near service line. CDI- Milk was voluntarily discarded and Fries were placed in the walk in cooler and aggressively cooled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on wiping cloths along the prep surface in the back prep area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on prep surfaces throughout back prep area. Also observed wet wiping cloth bucket with 0 quat concetration. CDI- bucket was adjusted with 200 ppm quat santiizer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Employee drinks and personal food items were being placed directly over service foods in mini reach in units along the prep line. Ensure that employees personal beverages and food items are stored in designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on pans and slicer stored as clean . CDI took to rewash . Points not escalated since points last inspection were for ice machine.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed atlantic salmon on dinner menu without reminder linking to consumer advisory. Observed burgers offered undercooked on childrens menu. 10 day verification required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous portable cutting boards in need of replacement or resurfacing. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of mold on wall and ceiling at dish machine.

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 contact bread with bare hands . CDI informed PIC bread discarded and employee instructed to use gloves in the future.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine in need of cleaning and observed lobster bins in need of cleaning. CDI lobster bins to be rewashed.

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 feta cheese, mozzarella cheese, and goat cheese, also noted veal stock frozen and rethawed at later date with no indication of when taken from freezer . CDI products labeled and veal stock thawing date labeled on product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter . -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack near walk cooler in need of cleaning.

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 in walk in missing shield PIC stated it was on order. -0 points-

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 numerous tags without sale date recorded . 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler 2 with build up of food debris.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of c leaning. Observed several pans with food debris stored as clean. CDI moved pans to rewash.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed onion soup cooled from last night and clarified butter 2 lexans cooled from last night at greater than 45 degrees see chart above. CDI 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 items cooled from last night in to great of volume per surface area. CDi products discarded. Discussed with PIC proper cooling techniques.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with buildup of food debris on slicer. CDI PIC instructed employee to reclean slicer.

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 clam chowder cooled from last night at 47 degrees . CDI discarded product.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at grill handling raw proteins and going back to ready to eat foods without handwash between glove changes. CdI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean pan storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in storage area in need of replacement or resurfacing.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee work with raw product, remove, gloves, and continue to work with items in restaurant. Once finished working with raw product ensure hand washing occurs to prevent any contamination. CDI - PIC addressed employee and rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Observed ice machine in need of minor cleaning in inner chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items left out or placed above ice during lunch rush (roasted peppers, tomatoes, sauces, cabbage, etc). CDI - Items placed out around 12 pm with sufficient time to be cooled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Product on the line that read 46-55F tightly covered once placed in cooler. To ensure products reach 41F or below they must be vented. Soups placed in ice bath was not changed when ice melted causing the temperature parameters to be close to the 2 hour mark. To ensure compliance product must be actively monitored. CDI - Items vented. Ice added to soup allowing it to reach cooling parameters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Repeat - Observed several stacks of utensils in need of air drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed two containers of butter reading 100F. CDI- Reheated.

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 hot pickled vegetables not properly labeled. CDI- PIC labeled product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed garlic and oil mix in sauce labeled for 6/16. CDI- Product 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 spinach reading 60F covered. Observed cooked peppers tightly covered. CDI- Items vented. Ensure that product is properly cooled using one of the methods listed above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed several stacks of utensils in need of air drying.

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 - 0pts - Observed dish washing employee go from soiled to clean dishes with out washing hands. CDI- Employee educated and trained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter (59F), lobster mix (58F), tarter (48F) were out of temperature compliance. CDI- Product was voluntarily discarded. Butter placed in walk in cooler for rapid cooling. Discontinue over filling product. All TCS foods shall be 45F or below at all times. Establish procedures to ensure compliance for all product. // Blanched fries (55F) stored at room temperature with no procedure. CDI- PIC placed time stamp and will use time from now on. PIC received paper, will complete, and maintain on site.

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 - 0 pts - Observed pickled peppers, tarter, feta, and ribs out of date compliance. CDI- Product 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 - Potatoes, cole slaw and onions prepared today stored tightly covered and out of ice bath. CDI - Items uncovered and placed deep in ice bath. Recommend the use of ice wands for 5 gallon containers. Store with protective covering and store on top shelf of freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed at least 5 wet cloths on prep surfaces. When towels become wet and not in use they must be stored in chemical sanitizer.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in between walk in coolers is rusting. 4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed some utensils with cracks or broken ends. Replace. .

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed bread, cooked lobster, and raw beef stored uncovered. CDI- All items covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw beef stored over cooked lobster. CDI- Beef moved to bottom.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - No violation observed documentation purposes only - PIC states that whole prime rib roast are being cooked to 100F. Roast must be cooked according to the parameters listed under 3-401.11 (B). No prime rib stored in restaurant at time of inspection. PIC states it is a special on weekends at times. Discontinue this practice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Marinara sauce read 120F. CDI- Product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter (59F), raw eggs (61F) and lettuce (48-50F) in dispenser was out of temperature compliance. CDI- Product was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed a wet wiping cloth stored on prep surface

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. - 0 pts - Minor leaking observed in kitchen. Repair leak (leak located in areas where no food, equipment or utensils are stored.)

2-301.14 Wash hands after activities that contaminate them.-P - 0 PTS - Observed one employee closing hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands. Ensure all kitchen and wait staff are aware of proper procedures.

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 use bare hands to place eatable garnish on two plates. CDI- Garnish removed and discarded. Bare hand contact with ready to eat food is no allowed.

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 - Potatoes after being cooled for 2+ hrs read 80F. CDI- PIC voluntarily discarded item. Food items shall be cooled down with proper cooling methods to ensure compliance. Assess cooling methods for all product. Discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - •Repeat - Cooked onions were tightly covered. Potatoes were not properly cooled down. Although product was uncovered it did not allow for potatoes to be cooled down properly within 2 hrs. Assess procedures. CDI- Onions were uncovered and potatoes were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed a wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. - 0 pts - Dry storage shelving in kitchen beginning to rust. Assess and repair/replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - One pan of chicken holding in hot box read 103F. CDI- Chicken reheated to 203F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cole slaw, tomatoes, and cooked onions stored in ice bath read above 45F. Cooked onions stored in walk in cooler read 61F. CDI- Items were placed in walk in cooler for rapid cooling. Marinara sauce prepared at 8 am read 74F at 2:30pm. CDI- Marinara was voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Cooked onions (3/31), blue cheese dip (3/31), and two bottles of dressings (4/1) were out of date. CDI- PIC voluntarily discarded bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Containers that were in ice baths in need of cooling were tightly covered. Marinara sauce stored in deep container read 74F. Onions were tightly covered prepared 4/10 read 61F. CDI- Ice bath containers were loosely covered. Marinara and onions were voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink mold in the chute of the ice machine. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods cold holding at temperatures above 45F (diced tomatoes, tray of cooked onions). Observed a tray of cooked onions and a tray of blanched fries holding at room temperature. CDI- Items were prepared < 4 hours. All moved to walk in cooler for rapid cool down.

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 pans of cooked onions covered with baking lids while cooling. CDI - Pans were vented. Repeat

4-502.11(A) Maintain utensils in good repair. Observed a damaged metal food stainer. CDI - Discarded by PIC.

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 and ceiling in dishwashing area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a employee lunch stored on facility food items. CDI - Item removed.

2-103.11 (M) Person in Charge-Duties - PF The PIC shall ensure that food employees know their responsibility to report information about their health. PIC could not verify employee health policy in place. VR - Will return within 10 days to verify. Handouts left with PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Food shall be protected from contamiantion by separating uwashed produce from ready-to-eat items. CDI - PIC rearranged cooler with unwashed produce above other unwashed produce.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to sight and touch. Observed dark build up inside ice machine. VR- will return within 10 days to verify compliance.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous foods shall be held at 45F or lower. Observed sliced tomatoes, diced tomatoes, roasted red peppers, and cut cherry tomatoes above 45F in the salad station. CDI - Items voluntarily discarded.

3-501.15 Cooling Methods - PF Cooling shall be accomplished by an approved method. Roasted garlic and creme brulee cooling on countertop. CDI - Creme brulee and garlic moved to walk in cooler for rapid cool down.

4-502.11 (B) Good Repair and Calibration - PF Ambient air thermometers shall be maintained in good repair. Observed meat and seafood walk in cooler thermometer not functioning. Place secondary thermometer inside cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Non-food contact surfaces shall be clean to sight and touch. Food debris build up on base of deli slicer and in bottome 4 door cooler at end of cook line. Clean.

5-202.14 Backflow Prevention Device, Design Standard - P A backflow device installed on a water supply shall meet ASSE standards for that specific situation and type of device. Hose and splitter with mannual cut offs attached to hose bib at can wahs with atmoshpheric vaccum breaker only. CDI - PIC removed hose and splitter.

5-501.17 Toilet Room Receptacle, Covered - C A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Trash receptacle in restroom uncovered.

5-501.115 Maintaining Refuse Areas and Enclosures - C Storage areas for refuse shall be maintained free of unnecessary items and clean. Observed build up around bottom of trash compactor.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored according to their final cook temperature. Observed raw beef stored in pan of sliced beef and cooked chicken. CDI item moved to a different area for storage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility for 24 hours or more shall be date marked. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed mozzerella, milk, half and half, and spinach in facility that were not dated. CDI items dated.

4-302.12 Food Temperature Measuring Devices - PF. Thin probe thermometer shall be available in the facility for taking temperatures of thin masses. Observed facility with out proper temperature device. CDI PIC order thermometers for facility during the inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be protected from contamination. Observed ice containers at bar area not covered when not in use.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Employee drinks shall be stored in areas where it will not contaminate food, food contact surfaces, utensils, or equipment. Observed employee drinks stored next to plates in kitchen, and out in the bar area.

The facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. The person in charge of the kitchen at the time of inspection was not fully aware of all the requirements of the employee health policy. CDI by education.

PIC described the non-continuous cooking of lobsters for later use for other items. Facility must have pre approval for non-continuous cooking process. Facility shall discontinue and fully cook until pre approval is obtained. A copy of the rule and the application was left. CDI. (1) "Non-continuous cooking" means the cooking of FOOD in a FOOD ESTABLISHMENT using a process in which the initial heating of the FOOD is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service. (2) "Non-continuous cooking" does not include cooking procedures that only involve

Salad unit was holding cut tomatoes and blanched beans at 46-52F in the top of this unit. The bottom of this unit was holding at 45F exactly. Facility changed to other refrigeration. Return visit required.

The bar menus at the facility did not include a consumer advisory as required by the rules for Oyster on the Half Shell and Steakburger sliders on the bar menu. Return visit required. Menus were pulled as a temporary mesure. Also, the "Queens feast" menus had items such as filets that were not marked. It is not currently Restaurant Week, but these menus must be marked as well.

Facility shall cool items using approved methods. Observed cooked potatos in a tightly covered container that had not been cooled all the way with ice. CDI.