CAPITAL GRILLE

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 whole muscle intact filet being stored in same container as burger patties located inside cold drawers. CDI: Burger patties were removed from container. 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 1 container of mashed potatoes above 41F after cooling overnight. CDI: Item was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 shrimp, crab cakes, lamb and tuna in far right side of cold drawer unit above 41F. Ambient air was 44F. Items were placed in freezer to cool. PIC contacted repair tech during inspection. Observed creme anglaise and feta cheese in pantry prep top above 41F. Ambient air of unit was 38F, and other items were 41F or lower. Above temperature items were moved to walk in freezer to cool. 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 (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 grilled lemons, creme fraiche, and sliced bread with brie cheese being held on TPHC, according to PIC. Items were not listed on TPHC procedures. CDI: PIC added items to TPHC procedures during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 creme fraiche and sliced bread with brie cheese being held on TPHC without time labels. 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 mashed potatoes cooling in a thick portion in a container covered with a lid. Observed tomato bisque cooling at a rate of 0.4F/min during 2 hour window. Tomato bisque was cooling in walk in freezer without being stirred. CDI: Food employee stirred bisque and item dropped below 70F. Mashed potatoes were voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cut lemons, cut onion bags and box of washed ready to eat produce stored below unwashed produce. CDI- Washed produce removed and placed above unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at 0ppm. CDI- PIC drained and restarted dish machine. Dish machine started pulling at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil held out on line at room temp. PIC stated that they keep the oil for 1-2 days. CDI- Discarded. Fresh garlic and oil mixes are considered hazardous and need to be refrigerated. 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 .

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 low grout on front line at fryers. Fix grout.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over lemons and milks. CDI- Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 comp sink at 0ppm. CDI- re-made and corrected to proper concentration.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food containers stored in handwashing sink. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bass stored over cooked crab in the walk in cooler. 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 slicer soiled with food debris. CDI- 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 .

3-501.19 (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 soups on TPHC without procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 Jus and steak butter held beyond the 4 hour limit. CDI- Discarded.

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 steak seasonings without labels. CDI- Labeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top. CDI- Removed.

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.

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 several boxes of single service items stored on the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white sauce in the hot well holding below 135F. CDI- White sauce reheated to 208F and placed back into the hot well. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster holding above 41F in the pantry area prep top. CDI- Discarded. Pts not escalated based on severity. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed au gratin potatoes without a date in the low reach in cooler on the front lines. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. 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 tickets for orders being stored on plates for service. CDI- Tickets removed and plates taken to be washed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in freezer in need of cleaning.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with food debris stored as clean. CDI: Slicer disassembled and cleaned during inspection. 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(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 creamed corn in walk in freezer cooling at a rate of .267F/min. CDI: Product was stirred more frequently. EHS suggested splitting into multiple pans as the pan was a very deep half pan. Product cooled. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Romaine cooling at a rate of 0F/min. CDI: Product was split into 2 pans and mixed to allow for more air flow. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Bibb lettuce and cut tomatoes in reach in part of prep cooler above 41F. Air temp of cooler was 41F. Products rapidly cooled in the walk in cooler to 41F. All items in prep top part of cooler holding below 41F. Cooler continued to show it was in defrost and by end of inspection air temp was at 43F. All items have been removed and PIC will unplug cooler over night, and then check it in the morning and call a tech if it does not come down by noon tomorrow. 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 .

3-501.15 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 creamed corn cooling in a deep half pan with no stirring. Observed romaine cooling in full size hotel pan while tightly packed in the pan. CDI: Products separated and stirred/ mixed. 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 .

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler in expo. Observed split gasket on dessert reach in. Observed shelving vertical braces in produce and dry aging walk in coolers severely rusted/with paint chipping. PIC stated that they have a contractor who is coming this week to replace damaged gaskets. REPEAT VIOLATION some items corrected since last inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fryer station damaged. PIC stated that he ordered new small cutting boards on the last small wares order but it has not yet arrived.

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 microbial build up on shelving brackets and wall in main walk in cooler; and on speed racks throughout coolers. Ensure more frequent cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed flat of unwashed berries stored over ready to eat items in reach in part of dessert prep top. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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. Observed dish machine reaching 157F per dish plate. CDI: ECOLab technician arrived during inspection and corrected issue. Dishplate reading 165F by end of inspection. 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 .

3-501.18 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 portioned augratin potatoes on tray in reach in part of prep cooler and in walk in cooler date marked 4/4 when potatoes were originally cooked on 4/2. CDI: Product was properly date marked. Observed TCS steak butter date marked for 3/14 when it was frozen, thawed, and then held under refrigeration. PIC was unsure of pull from frozen date. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt shaker and squeeze bottle with olive oil not labeled at the prep line. CDI: Items labeled.

4-501.11 Maintain equipment in good repair. Observed split gasket on bottom of 2 door reach in cooler and on reach in cooler in expo. Observed split gasket on dessert reach in. Observed broken bulk sugar lid.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed poached lobster tails that were not cooked to 145F in the walk in cooler. PIC stated that the corporate recipe states to cook product to medium-rare. EHS verified this by looking at the corporate recipe. Facility was following corporate recipe. CDI: Product voluntarily discarded. PIC stated they will now keep raw lobster tails on the line and fully cook them in response to an order.

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 au jus from 12pm in the walk in still above 70F. CDI: Product was voluntarily discarded. Observed au gratin potatoes cooling at a rate of .26F in walk in freezer. CDI: Products were unstacked and properly cooled. 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 cooler drawer with milk and cream that is in the server area holding products above 41F. CDI: Milk and cream were voluntarily discarded. Cooler was iced up and therefore unplugged to thaw out. REPEAT VIOLATION Previous violation corrected. 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 Observed cut romaine cooling in a deep lexan in the reach in. CDI: Product was mixed and moved to the walk in to properly cool. Observed eggs cooling in prep top cooler. CDI: Eggs voluntarily discarded. Observed au just cooling in walk in cooler in a deep half pan. CDI: Product was voluntarily discarded. Observed salmon portions cooling in cooler drawer on the line. CDI: Product moved to the walk in and rapidly cooled. REPEAT VIOLATION 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms prior to washing. CDI: Mushrooms washed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed edge of mop sink with cracked and chipped tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on some vents and adjacent ceiling tiles in the kitchen.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for salmon from Halpern’s. VERIFICATION REQUIRED 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 2 oyster tags with no last sale date recorded. VERIFICATION REQUIRED

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with food debris stored as clean. CDI: Slicer disassembled and cleaned during inspection. 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 cut romaine in reach in cooler at 43F after 4 hours. Observed cut romaine at 50F in produce walk in after 4 hours. CDI: Products voluntarily 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler in the salad area holding items above 41F. CDI : Products voluntarily discarded. Observed small reach in cooler on the line holding products at 42F. CDI: Products were rapidly cooled in the 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 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 garlic in oil in reach in cooler from 6/28. Observed garlic butter in reach in from 7/3. CDI: Products voluntarily discarded. Overall facility has an excellent date marking system in place. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cut tomatoes held on TPHC in the salad area with no time documented. CDI: Time added to the product.

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 several items on the menu that are not served raw or undercooked are asterisked (ex: champagne vinaigrette, mustard dressing, havarti, grilled onions, gingered rice, etc). Ensure that the individual ingredients of the item (ex: seared salmon, ribeye steak, sliced tenderloin, seared tuna, etc.) are asterisked to indicate that those are the raw/undercooked ingredients. If VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut romaine cooling in deep, covered lexan in the walk in. CDI: Product voluntarily discarded. Observed cut romaine cooling in a tightly packed lexan in the salad reach in. CDI: Product voluntarily discarded. Observed cut tomatoes cooling in reach in cooler in the salad area. CDI: Tomatoes relocated to the walk in for cooling. REPEAT VIOLATION 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket with a wet cloth at 0ppm. CDI: Bucket was filled to the proper concentration.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on refrigeration throughout facility. PIC stated they have already contacted a company to replace the gaskets. Observed shelving in reach in at the salad station is peeling.

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 detail cleaning needed on interiors of refrigeration equipment throughout facility including gaskets, shelving, and fan of small reach in on the line. REPEAT VIOLATION Previous violation corrected.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed food handler prepping food at the food prep area, unwashed corn was stored next to the butter being panned out into container. CDI - corn was relocated. For more information on food storage order please visit: http://meck.co/FoodSafety

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 cooling in a deep pans, spinach is frozen but is rinsed therefore the food warms up. CDI - Spinach was was placed in shallower pan to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 ROPd fish in the walk in cooler not removed from the reduced oxygen Environment. CDI - PIC cut slits in the packaging.

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 salt shaker not labeled at the prep line.

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 rice scoop in standing water at the service area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential rice cooker/warmer. Replace with ANSI certified/equivalent rice cooker/warmer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board at the food prep sink area scratched and scored. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dishmachine curtains accumulating food debris and residue. Clean and maintain.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed two different lot’s of shellstock oyster tags, evidence of commingling of shellstock. CDI - PIC voluntarily discarded.

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 shelled eggs stored over vegetables in the walk in cooler. CDI - PIC rearranged the 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 cutting board with food residue and a dish with residue. CDI - PIC rewashed 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 French onions soup cooled overnight at 46F, did not meet cooling parameters. CDI - PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored with utensils and supplies at the beverage station area. CDI - PIC relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with beards not wearing proper beard restraints.

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 gaskets in need of some cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with facility foods in the reach in cooler. CDI - PIC relocated.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside produce WIC unwashed produce being stored above ready to eat lettuce. CDI: storage order was corrected. -REPEAT-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut romaine lettuce in the produce WIC cooling parameters were not met. PIC stated the romaine was prepped at 10AM. CDI - PIC decreased the amount of romaine in the container and added ice to rapidly cool down to 41F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 mozzarella prosciutto wraps, cut lettuce, and cheese sauce not date marked. PIC able to determine when these products were prepped. CDI - allowed the PIC to date mark properly. 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 .

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 cut cherry tomatoes held on TPHC and then placed in the reach in cooler, pass the expired time. Observed steak butter not time stamped . CDI: proper times were marked. Tomatoes were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed spring and romaine lettuce mix cooling inside deep plastic containers while covered inside walk-in cooler. CDI: lettuce separated into shallow portions and uncovered.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing in standing water in the food prep sink. CDI - PIC turned on the water.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl being used as a scoop in dry ingredient bin.

Repeat Violation: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards on prep tables and cookline are scratched and scored.

4-302.13 (B) Provide an approved Max/Min thermometer or testing method for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the thermolabel test strips at the facility were not reading the temps. However the EHS thermoplaste was registering 164F. Verification visit to ensure test method is provided at the establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored with can goods.

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 bottled employee water stored on shelf above hot well at cook line. CDI - drink was discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside produce WIC unwashed iceberg lettuce stored above ready to eat lettuce. CDI: storage order was corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies inside establishment. CDI: Facility has routine pest control. Continue

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at 50ppm. CDI: buckets were dumped and refilled with proper concentration. Observed wet wiping cloths not in use stored on counter tops.

Repeat Violation: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf at lettuce prep area.

Repeat Violation: 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed poles that hold shelving up inside dry aged meat and produce WIC cooler with paint chipping. Replace 4-501.11 Maintain equipment in good repair. Observed fryer baskets with wires breaking apart and bending. Replace

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water at 3-comp sink only reaching 105F however dishes were not being manually washed at the time and were soaking. Facility dishmachine is sanitizing properly. It appears to be an issue with the mixing valve on the water heater. Service call was placed and company is on their way for repair. VR in 10 days to ensure hot water is in complaince.

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 cut cherry tomatoes held on TPHC at pantry station area without time stamp. CDI: proper times were marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked on dish shelf.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on bottom cooler drawer of cold station/sauté cooler and at cold station low boy cooler. Improvement has been noted. No points deducted due to other items being all replaced with new i.e. silverware dish racks, cutting boards, and cooking racks for sheet pans. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker labeled “household use only” being used to hot hold rice. PIC stated that it would be replaced with commercial rice cooker that is approved by next inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on ceiling grates above dish shelf next to dry aged beef walk-in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

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 closed employee drinks stored above food contact surfaces. CDI - drinks relocated properly.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed some dates that were not legible on oyster tags. Observed one date that was missing from tag. Observed October’s oyster tags not in chronological order. CDI: dates were made legible and tags for October were placed in chronological order.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside cold top cooler cooked onions and marinara sauce without date mark. CDI - discarded. Observed inside 2-door reach-in cooler spring mix and lettuce wedges without date mark. CDI: discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed spring and romaine lettuce mix cooling inside deep plastic containers while covered inside walk-in cooler. CDI: lettuce separated into shallow portions and uncovered.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some cracked plastic food containers and lids. 4-501.11 Maintain equipment in good repair. Observed worn and damaged silverware dish racks. Observed damaged and corroded cooking racks for sheet pans. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some damaged and worn cutting boards in need of resurfacing/replacing.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have an approved thermometer for testing temperature of high temperature dishmachine. CDI- educated PIC on appropriate equipment that they must provide in order to comply.

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 crab mix inside cold station cooler, risotto and cooked onion inside sauté cooler that were made yesterday without a date. CDI: product was dated properly. Observed cooked asparagus and Brussel sprouts that were made on Sunday without a date. CDI: products properly dated. Product will have to be discarded on next inspection if not dated properly.

REPEAT VIOLATION. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil, a shaker container, and a container of salt and pepper mix not labeled on main cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counter surfaces while not in use.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris remaining on some plates and pans stored at dish area. Observed some pans with sticker residue remaining. CDI: dishes were removed and stored at dish pit for cleaning.

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 diced and sliced tomatoes > 41F that were held in cold station prep top while cooling. PIC stated that employee had just finished preparing tomatoes. CDI: tomatoes were taken back to the walk-in to properly/rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil and a shaker container with unclear label.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers remaining on avocados at cold station cooler. Employee was slicing avocados with stickers still remaining. CDI: stickers will be removed and avocados will be washed again.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans at dish area.

Repeat: 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 2 shellstock tags for 90 days that was viewed with no date recorded for when the last one was sold. Verification required.

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above a container of cheese cake batter inside produce walk-in cooler. CDI: storage order was corrected. All other storage order found correct. Improvement noted.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops and 1 plate found with dried food debris remaining. CDI: taken to dish machine to be cleaned. Improvement noted. Ice machines observed cleaned and dishmachine was sanitizing properly on this inspection.

General comment: 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 a pan of cheese curd dated incorrectly inside walk-in cooler for 11/1 - 11/9. PIC unsure of proper date. CDI: product was discarded.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed hand sanitizer and Purell sanitizer spray bottle stored on counter surfaces. CDI: relocated to bottom shelf.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked of metal pans at dish area. Overall improvement has been noted.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI: Employee rewashed hands properly and did so the rest of the inspection.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over pasteurized eggs on speed rack. CDI: Items reorganized. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed berries stored in original packaging. CDI: Product rewashed and placed into clean pans.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed crushed ice machine with pink build up on the deflector plate. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish plate reaching 155F. Final rinse would not pass 160F. CDI: Technician was called during inspection and arrived to fix the machine and it was properly working within 20 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in at salad area holding product above 41F. CDI: TCS items voluntarily discarded. Observed hardboiled eggs holding above 41F in prep top at salad station. Product was double panned. CDI: Eggs were placed on a flat sheet pan and cooled to 41F during inspection. All other items throughout facility were at or below 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and some Cambros stored as clean. CDI: Items were rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled round pans stored as clean, utensil with grease on it stored as clean, and dusty cheese slicer. CDI - All items sent for rewashing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and plates wetstacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken and soiled shelving used to store metal pans, burned/charred spatula stored as clean, and chipped pitcher. Equipment and utensils must be smooth and easily cleanable. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base tiles behind plastic shelving in need of repair. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce above ready to eat foods in walk in cooler. CDI - cooler items rearranged properly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two pans of shrimp nested one atop the other in walk in cooler. The bottom of the top pan was resting on top of some of the shrimp in the bottom pan. CDI - separated onto sheet trays. Observed chopped basil stored under wet towel on cook line. CDI - basil voluntarily discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands and damp wiping cloth to clean around pans in flip top cooler, then use same gloves to touch cut lettuce. CDI - lettuce voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce in three large covered tubs, two being stacked together. Lettuce cooled just under one degree F in 31 minutes rather than the required rate of over seven degrees per hour. CDI - lettuce moved to uncovered shallow pans to finish cooling in the 2.5 hours remaining.

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 cut lettuce cooling in covered, stacked pans - see item #18. CDI - lettuce uncovered and moved to shallow pans. Informational handouts on cooling emailed to PIC along with inspection report.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of oil unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor of walk in cooler. Delivery 30 minutes earlier. CDI - boxes moved onto shelving.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 150 ppm quat in one wiping cloth bucket. Buckets all replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested shakers at bar. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean silver cream pitchers stored in drawer with small amount of standing liquid in the bottom. Observed one container of clean linens stored on chemical shelves under bottled chemicals.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in one small reach in cooler, rusted floor in walk in freezer, rusted upright shelving posts in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup in back of the top of the dish machine.

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 floor grout missing between floor tiles in a few areas of the kitchen.

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 employee had taken shellstock to the front cooler as preparation for dinner service. Employee took a portion of the shellstock batch along with the tag, leaving some shellstock in the walk in cooler. Corrected during inspection (CDI): All of batch moved to front cooler. Direction given to Person In Charge (PIC) that if he wishes to split batches, that a photocopy of the tag must be made, and the original retained after the last one is sold, and then properly dated and stored. The photocopy may then be discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp under raw shrimp in walk in cooler. CDI: PIC relocated cooked shrimp to the appropriate shelf before Environmental Health Specialist (EHS) intervened. NOTE: Observed facility has parcooked salmon for employee meal. Facility does not have par cooking procedures on site. Facility stated that they are thinking about using this method to do salmon wellington as a specialty item on Sundays. PIC was directed to submit a parcooking procedure for approval by an EHS.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cheese debris on slicer. PIC stated that slicer had not been used today. CDI: Slicer broken down and washed, rinsed, and sanitized during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese sauce cooling in half pans with ice wand in walk in cooler upon arrival. Cheese sauce began cooling at 1pm. CDI: Cheese sauce was moved to shallower pans and actively stirred and rapidly cooled to 70F at 2 hours and 10 min due to intervention by EHS. Cheese sauce had reached 38F by end of inspection. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed calamari portions cooling at a rate of .04F/min in walk in cooler. CDI: Items moved to 2 sheet trays and then cooled at a rate of .25F/min.

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 calamari cooling in deep hotel pan. Observed cheese sauce cooling in walk in with ice wand and no stirring, in deep pans. CDI: Calamari spread onto sheet pans and placed in walk in freezer, and cheese sauce placed into hotel pans with more surface area and actively stirred. See #18 REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms on line directly from box. Through discussion, facility's procedure does not include washing mushrooms prior to use. PIC advised to wash all fruits and vegetables prior to use. CDI: Mushrooms washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 wet stacked pans at prep station across from meat saw. REPEAT VIOLATION Improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler and reach in warmer on cook line. PIC stated that facility has already had gasket person here to measure, but it needed to be ordered.

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 container of butter with date label of 7/2. CDI: butter 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 crab mix cooling in ice well on cook line. Pan was above line of ice. CDI: items taken back to walk-in cooler to cool uncovered. Observed portioned lobster cooling in individual bags and packed tight into container to cool. CDI: lobster un-packed and spread out onto sheet tray and put into freezer to quickly cool. EHS advised PIC to have employees carry out proper cooling procedures for all items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans being stacked while wet throughout kitchen. EHS advised PIC to develop proper air drying procedure for clean equipment and utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning or re-caulking needed on prep sink by salad station where there is build-up in the corners. Observed cleaning needed on servers station cooler gasket. Observed cleaning needed on the top of the small water heater at salad station where there was food debris. CDI: PIC had employee clean area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed risotto on the line hot holding at 120F. CDI: Product reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in salad prep cooler holding above 45F. CDI: Items temporarily placed on TPHC for lunch.

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 chicken stock and shallot butter supposed to be on time with no labelling. CDI: Correct time window added to items. Observed no written procedure for blue cheese stuffed olives at bar. Items were marked with a 4 hour time. CDI: Procedure written during inspection. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed salad cooler holding above 45F. During inspection breaker was reset and cooler began to come down in temperature.

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 PIC turn off water with hand (several times) after handwash. Staff not washing hands after removing gloves and before putting on new ones. CDI-discussion with PIC

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sinks not reaching at least 100F (71F). 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 Observed asterisks on menus by all swordfish dishes. No parasite destruction letter for swordfish. Facility needs to 1. Have parasite free swordfish (sushi grade) with a parasite destruction letter or 2. do not serve, even at guest request, undercooked swordfish AND remove asterisks from swordfish meals from menus. Verification Required. All swordfish must be fully cooked unless a true parasite destruction letter comes from supplier.

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 tightly wrapped meat at 130F in WIF after being in there 1 hour. After second hour meat at 115F. CDI-Meat voluntarily disposed of. Tightly covered green beans in WIC in deep pan. CDI- green beans voluntarilly disposed of. Repeat Non-Compliance. Verification Required

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter, fried parsley and cooked mushrooms on counter without TPHC labels. Repeat Non-Compliance. Verification Required

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods improperly cooling in deep pans (green beans, soup) or tightly covered, or in stacked pans. CDI-foods were put into shallow pans and uncovered.

3-307.11 Miscellaneous Sources of Contamination - C Observed customer doggie bag in WIC with and above facility food. CDI-disposed of.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags on counters. Keep in sanitizer when not using, put into laundry when soiled.

3-302.15 Washing Fruits and Vegetables - C Observed berries not being washed before being put onto desserts.

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 container of utensils in pantry sink under 80F water. If using water it must be 135F or above. CDI-utensils sent to dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line blocked by sanitizer and sheet tray. CDI: Items moved. Observed ice in handsink at bar. CDI: Employees reminded to use handsinks only for handwashing. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over ready to eat food in reach in.CDI: Mushrooms relocated.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed plate thermometer reading 155F after several washes. CDI: EcoLab called and serviced the machine. Thermostat was adjusted and plate thermometer read 167F.

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 french onion soup cooling at a rate of 0F per minute. CDI: Ice was placed around item. Proper cooling rate achieved. Employees reminded to stir items while they are cooling as well. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items held on TPHC with labeling exceeding 4 hours. Observed line set up labeled for 6-10pm at 4:40pm. Observed no procedures for full chickens or for small onions. CDI: All labels corrected, and procedures written for the onions and chickens. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ceramic plates stored under shellstock in reach in. Observed some debris on top plates in stacks. CDI: Plates removed from under shellstock.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in metal pans, inside plastic pans and lipstick on wine glasses in the bar. CDI - PIC pulled all these for cleaning. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed private dining catering menu with steak tartare and steaks available without the consumer advisory. CDI - PIC amended template during the inspection to reflect consumer advisory. -.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 Observed deep portion of spring mix and cooked potatoes at 49F and 84F. CDI - PIC vented spring mix and cut and separated cooked potatoes. -.5- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food runner plating food without hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying of plates at the serving line, wet nested pans on the drying rack near the dish machine and wet stacked glasses in the bar. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels and tissue in a wooden container stored on the floor under window cleaner. -0-

4-501.11 Maintain equipment in good repair. Observed melted rice warmer at the hot line with heavily damaged handles. Repair or replace. -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 the shelving in dry storage. Clean. -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 buildup on the vent in the employee restroom and on the floor beside the urinal mats. Clean. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup with drink on prep table at grill station. CDI: Cup discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes, then stick hands in sanitizer at 3-comp, then move to clean dishes. CDI: Employee directed to properly wash hands when moving from dirty to clean items

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink near ice machine. CDI: Ice melted. Employees directed to only wash hands in the handsink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw beef and then move to handling ready to eat foods with no glove change. CDI: PIC corrected employee. Employee discarded gloves, washed hands, and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in salad station with heavy food debris. PIC stated that the slicer had not been used today. CDI: Item broken down for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and cheeses in reach in cooler on line above 45F. CDI: Items switched to time, as they were just put in the cooler at the beginning of service. Maintenance called for the cooler. REPEAT VIOLATION several items moved to TPHC since last inspection; improvements made.

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 several items held on TPHC with no written procedures. Observed bearnaise on line with no TPHC time recorded on label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed corn relish cooling in walk in cooler, tightly covered. CDI: Item vented for proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at bar held out of sanitizer and sanitizer bucket at meat saw at 50 ppm quat. CDI: Wet cloth moved to sanitizer bucket and sanitizer bucket changed at meat saw. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed reach in cooler on line holding at 59F. Maintenance called during inspection.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked pasta holding on ice at the cook line at 64F. CDI-product was discarded. Discussed holding product on TPHC. Emailed TPHC form.

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 squeeze bottles of oils, sauces, spices, bulk bins of dry ingredients not labeled as required. CDI-product labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at front line with 0ppm sanitizer. CDI-bucket replenished to correct concentration.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle raw meat then sliced cheese and cooked bread without washing hands and changing gloves.2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled then clean dishes without washinghnads. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink re-purposed as food prep sink only. CDI

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee handle raw meat then sliced cheese and cooked bread without washing hands and changing gloves. CDI- instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 0 ppm QAC. CDI- remade to 200 ppm

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 improperly labeled TCS foods held on TPHC(times not labeled or labeled more than 4 hours) CDI- properly labeled

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster stored over mushrooms and other ready-to-eat foods in reach-in cooler. CDI- Lobster was relocated to lower shelf. Observed raw egg over ready-to-eat foods on -ice. CDI- Eggs were relocated to front of ice bin.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slice stored as cleaned with food debris on blade guards. CDI-Cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surface by icecream machine, dessert prep area, and prep sink.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on hotbox on front line and on several reach-in coolers.

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 rust on door of walk-in freezer and walk-in cooler floor.

3-302.11(A) Separate raw animal foods and store to prevent contamination. Observed raw steak stored above salad plates. CDI- Steak properly stored.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today stored with food particles stuck to blade guard. CDI- Slicer cleaned.

3-401.11 Cook raw animal foods to required temperatures. Chicken must be cooked to internal temperature of min 165 for min 15 seconds. Observed chicken cooked and to be served at 135 in thicker parts of chicken. CDI- Chicken placed back in broiler and observed at 175-180.

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 pack of sausages opened 5 days ago in walk in cooler not date marked. CDI- Sausages voluntarily disposed of 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 TCS items on cook line and salad prep area being held with TPHC but not being properly labeled including but not limited to: mushroom sliders, cut cherry tomatoes, sliced tomatoes, and lettuce. CDI- PIC had all items properly labeled. All foods on TPHC need written procedure. CDI- Gave PIC copy of TPHC form to complete, follow, and retain in the restaurant.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC and GM said they at times offer salmon cooked to order at less than 145 degrees. Seared salmon on menu is not asterisked with a consumer advisory and will need to be if offered less than 145. CDI- PIC said they will revise the salmon final cook temperature and only offer salmon cooked to min. 145 degrees.

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 just cooked that were placed on the make table station to cool including cooked onion sauce at 100 degrees and cooked mushrooms at 55 degrees. CDI- Items placed in fridge to properly cool.

. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being tight stacked while still wet, at dish rack shelves by dish machine.

4-501.11 Maintain equipment in good repair. Obseved some racks in walk in cooler and some dish storage racks that are peeling and showing rust, they will need recoating or replacing soon.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed un-opened employee personal drinks stored in fridge on cook line co-mingled with restaurant food. PIC removed drinks.

2-301.12 Cleaning Procedure - P Vigorously rub hands for 10-15 seconds when handwashing. Observed food employee not vigorously rub hands for required time when washing hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal food shall be stored so that cross contamination is prevented. Observed raw hamburger patties stored in container next to clean equipment. Observerd raw beef and raw oysters stored over dressings and other ready-to-eat foods in low reach in prep refrigerator. Observed boxes of raw beef stored in contact with boxes of bacon. CDI, operator relocated foods for proper storage. Repeat,.

•3-501.19 Time as a Public Health Control - P,PF Written procedures shall be prepared in advance and held on site when using time as a public health control. Observed mozzerela held on time but not holding food item according to written procedures. CDI, operator voluntarily discarded mozzerela cheese. Improvement made since previous inspection.

3-501.15 Cooling Methods - PF Use proper procedures to cool food. Observed rice tightly wrapped in walk in cooler and operator stated was in unit overnight to cool at 51 degrees F. Observed green beans cooling in large plastic container. CDI, operator voluntarily discarded 1 pan of rice and transferred green beans to shallow baking sheet to rapidly cool.

3-203.11 Molluscan Shellfish, Original Container - C Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or service. Observed 1 container of oysters in prep unit without a shellstock tag and no information identifying source of shellstock.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use utensils properly. Observed 1 spoon stored in water at 75 degrees F.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed several plastic containers being wet stacked at warewashing area. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in a clean, dry location. Observed single-service gloves stored next to handwashing area behind bar and near splash area of sink.

4-101.11 Characteristics-Materials for Construction and Repair - P Multiuse food contact surfaces shall be designed and constructed to be free of heavy cracks or scratches and be smooth and easily cleanble. Observed 1 damaged fryer basket, 2 plastic containers that PIC stated was used for food contact and storage and 3 metal pans with cracks. CDI, operator removed items from use.

6-302.11 Toilet Tissue, Availability - PF - Toilet tissue shall be available at toilet rooms. Observed toilet tissue missing from employee restroom. CDI, operator provided toilet tissue during inspection.

6-202.11 Light Bulbs, Protective Shielding - C Light bulbs shall be shielded, shatter-resistant or shatter-proof above clean equipment. Observed lights not shielded or protected in upstairs storage area.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be easily accessible for employee use. Observed a bottle stored inside handwashing sink behind front counter. CDI, employee removed bottle. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw hamburger patties and raw beef stored over cooked chicken in reach-in refrigerator. CDI, operator relocated foods for propper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PFoods shall be stored in wrappings, packages, or covered containers. Observed several drink pitchers of water and tea stored at wait station in dining room and at bar uncovered/unprotected. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide proper concentration of sanitizer. Observed quat sanitizer low at 3 compartment sink. Quat sanitizer dispenser removed from wall and operator stated it was scheduled for repair. Facility manually mixing sanitizer at 3 compartment sink until dispenser repaired.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F and below. Observed container of rosoto, grilled green beans, grilled onions, and cheese sauce sitting on ice but not properly submerged in ice above 45 degrees F. Observed 2 containers of cut tomatoe that operator stated was recently prepared and above 45 degrees F in flip top prep unit at line. CDI, operator relocated items to walk in cooler to rapidly cool.

3-501.19 Provide and follow written procedures prepared in advance for foods held using Time as a Public Health Control (TPHC). Observed several containers of cut tomatoe marked 4 hours out when procedures stated that they were keeping them for 2. Observed current procedures not identifying when time control begins. Observed temperature logs but no written procedures for mozzarella cheese that operator held using Time as a Public Health Control. CDI, operator voluntarily discarded all foods. Time as a Public Health Control handout given to operator.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked at warewashing area. Repeat.4-903.12 Prohibitions - C - Clean linen is prohibited from being stored in restroom. Observed clean aprons and towels being stored in employee restrooms. Repeat.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean single-service articles and linen shall be stored in a clean, dry area. Observed several boxes of clean napkins and cups stored on ground in upstairs storage room. Repeat. Observed several clean linen stored on soiled shelf

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed oven door broken and a towel being used to keep oven door shut. Repair. Observed dispenser unit removed from 3 compartment sink and operator stated it was scheduled for repair.4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scoring and scratches. Observed 1 cutting board at bar with heavy scratches and another cutting board on shelf near meat slicer with heavy scarring.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free of accumulation of soil. Observed several gaskets of reach in units collecting debris. Observed shelving starting to collect debris throughout kitchen.

5-205.15 System Maintained in Good Repair - PA plumbing system shall be maintained in good repair. Observed drain clogged below 3 compartment sink and employees not able to discharge water. CDI, operator called plumber during inspection and removed a spoon and glove that were clogging the drain. Plumber noticed that rubber gasket was not properly fitted on drain stopper. Operator now rinsing under running water at rinse vat until proper gasket is replaced.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall be easily accessible at all times for employee use. Observed wet wiping cloth stored on handwashing sink behind bar. CDI, operator removed wiping cloth from sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Store raw animal food so that cross contamination is prevented. Observed 1 container of clam chowder stored under raw beef in walk-in cooler. CDI, operator relocated clam chowder.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed blue cheese, mozzerela cheese, prociutto and boiled egg stored in flip top prep unit that operator stated was placed in unit around 9am and unit was not holding proper temperature. Observed cut tomatoe stored in reach-in prep unit recently prepared and above 45 degrees F. Observed cut tomatoe not under temperature control at prep line. CDI, operator relocated foods to walk-in cooler to rapidly cool.

3-501.19 Time as a Public Health Control - P,PFWritten procedures must be prepared and maintained on site when using time as a public health control. Observed 1 pan of butter marked with a 4 hour time that operator stated was the time that they held it out for before being discarded but there was no written procedures prepared. CDI by instruction, operator discarded butter.

7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment is prevented. Observed 1 container of propane fuel stored inside reach-in prep cooler. CDI, operator removed fuel from unit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment and single-service articles 6 inches from the ground. Observed several boxes of single-service cups and articles stored on ground in upstairs storage area. 4-903.12 Prohibitions - C Clean linens may not be stored in toilet rooms. Observed several stacks of clean cloths and linen stored in employee restroom.4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed wet stacking of plastic containers

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed dish machine behind bar not providing proper concentration of chlorine sanitizer. Operator stated that they have notified EcoLab and there is a work order placed for unit. Observed 1 flip top prep refrigerator not maintaing required temperature in kitchen. Repair.4-501.12 Cutting Surfaces - C- Cutting surfaces shall be free of heaving scoring or scratches. Observed 2 cutting boards with heavy scoring. CDI, operator voluntarily discarded cutting boards.

6-501.12 Cleaning, Frequency and Restrictions - CPhyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed some shelves accumulating some soil in walk-in freezer and coolers. Observed trash and debris accumulating under ice machine in the corner.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shielded, shatter-proof or shatter-resistant in areas above clean equipment. Observed unprotected ceiling light bulbs in upstairs storage area over singel-service articles. Observed 1 light shield bent and not protecting lights in kitchen near walk-in coolers.

6-301.14 Handwashing Signage General Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind bar. CDI, handwash sign provided to operator.

3-203.12 Shellstock, Maintaining Identification General Comment: Shallstocked tags shall be maintained for 90 days and date of last shellstock sold or served shall be recoreded on tag and be stored in chronological order. Observed shell stock tags being maintained but not in correct order and no date was recorded on label. CDI by instruction, improve by next inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Store raw animal food so that cross contamination will not occur. Observed sushi grade salmon stored in direct contact with a bag of shrimp. Observed cooked lobster stored below raw fish in walk-in cooler. CDI, operator relocated foods for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of reside. Observed 1 of 2 ice machines starting to accumulate pink residue on ice shield. CDI by instruction, clean.

3-501.19 Time as a Public Health ControlWhen using time as a public health control for TCS/ Potentially hazardous foods, written procedures must be maintained and prepared in advance for the product. Observed no time procedures for french fries, potatoe chips or butter toast that operator stated was held using Time as a Public Health Control. Observed 3 pans of real butter being held out of temperature but procedures were not being followed for identification of time on product. CDI by instruction, food was discarded.

7-201.11 Separation-Storage General Comment: Toxic substances shall be stored so that contamination of equipment is prevented. Observed propane fuel container stored above food prep table. CDI, operator relocated container of propane for proper storage.

3-304.13 Linens and Napkins, Use LimitationsGeneral Comment: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new consumer. Observed linens lining large container that store bread. CDI by instruction, linen removed from container.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizer shall be stored 6 inches off of the ground and located to prevent contamination of equipment. Observed multiple buckets of sanitizer stored on ground and 1 container stored on handwsink along cookline. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use StorageGeneral Comment: Store in-use utensils correctly. Observed 1 knife used to cut tomatoes stored in dipping well used to store ice cream scooper. CDI by istruction, utensils relocated for cleaning.

4-501.12 Cutting Surfaces General Comment: Cutting surfaces shall be free from heavy scaring. Observed 3 of 9 cutting boards in need of resurfacing or replacement. CDI, operator removed cutting boards from use.4-205.10 Food Equipment, Certification and Classification Food equipment shall meet ANSI/NSF standards. Observed 2 non NSF basting brushes being used. CDI, operator removed brushes from use..