BARRINGTON`S

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 all shellstock tags from the previous 90 days void of last sold date during inspection. Ensure all shellstock tags are properly labeled with the date the last specimen is sold. 10 day VR required. 1 pt.

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 roasted garlic cooling since 10/14/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Garlic voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (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 PIC unable to provide TPHC procedures during inspection. CDI - REHS provided form. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/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 roasted garlic cooling while submerged in approximately three inches of confit oil. Garlic did not reach 41F within 6 hours. CDI - PIC voluntarily discarded. REHS and PIC discussed alternative cooling methods. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. REPEAT Observed various hotel pans being stored as clean while wet stacked together. PIC stated they are working on acquiring more drying space. 0 pts.

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. REPEAT Observed food debris at bottom of RIF during inspection. More thorough or cleaning necessary to preclude pest harborage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various pasta strainers being stored as clean with visible food debris caked on. CDI - PIC voluntarily discarded strainers. 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 .

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC marked dented cans so that they may be identified and returned to purveyor. Repeat. 1 pt.

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 a multitude of hotel pans and cambro containers being stored as clean while wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together. 0 pts.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gasket in RIF torn. Repair or replacement necessary. Observed various pasta strainers heavily damaged during inspection. Ensure all in use utensils remain in good repair. Observed various damaged cutting boards being stored as clean during inspection. Repair or replacement necessary. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris build up in RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0.5 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled utensil then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher in hand sink. CDI: Item was removed.

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 chicken stock at 93F with 35 mins left in 2 hour cooling window. CDI: Stock was split and put in ice baths, stocked reached below 70F before end of 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 3-501.18 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 house made tomato jam with a prep date of 1/3. CDI: Item was voluntarily discarded. Points not increased due to improvement from last 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken stock cooling in a large container inside walk in cooler. CDI: Stock was split into smaller containers and placed in ice bath. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boar sauce, reduced heavy cream and heavy cream sherry sauce hot holding below 135F. Items were being held in pan of hot water, not inside a hot holding unit. CDI: Items were reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 2 containers of tomato sauce for tuna (9/20) and 1 container of onion chutney (9/18) held past 7 days. CDI: Items were voluntarily discarded. All other dates 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 .

3-501.19 (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 multiple items such as roasted garlic, onion chutney, roasted onions and tomato sauce for tuna being held on TPHC without written procedures. CDI: Written procedures were filled out at end of 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 roasted garlic, roasted onions, onion chutney, tomato sauce for tuna being held on TPHC without time labels. CDI: Onion chutney and tomato sauce were voluntarily discarded, time labels were placed on other items.

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 seared tuna on menu without an asterisk. According to PIC, tuna is offered under cooked. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of beets and sliced tomatoes being held in prep flip top cooler and several TCS food items being held above 41F in walk in cooler. See temp chart. EHS observed ambient air temperature of walk in cooler at 54F. PIC stated food temperatures in walk in cooler were at 41F or below at 2pm today and may have elevated due to large containers of soups cooling in cooler and employees entering and exiting. EHS shut door and observed temperature not decrease after 20 minutes. PIC moved all raw meats to reach in freezer as they were 45F or below and moved out other items to prep coolers. PIC contacted a service technician who will be on-site in a few hours according to PIC. EHS determined facility can safely operate tonight as they are open from 5pm - 10pm and have only 6 reservations. EHS explained to PIC that if walk in cooler is not holding proper temperature by tomorrow, facility will be unable to operate tomorrow evening. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed hole inside walk in cooler where handle used to be. Replace missing handle. REPEAT. Points not escalated due to facility correcting previous violation.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on wire storage racks used to store clean equipment and utensils. Clean as needed.

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 a dented can of peeled tomatoes being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented can from others.

4-501.11 Maintain equipment in good repair. Observed door handle removed from reach in cooler due to being broken and hole covered with tape. Remove tape and replace missing door handle or replace tape with a material that is smooth, easily cleanable and durable. 4-502.11(A) Maintain utensils in good repair. Observed two silicon spatulas with deep cracks and chips hanging from clean storage rack. Replace worn spatulas.

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 a container with four working bottles of various oils not labeled. CDI: PIC labeled bottles.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using cloth towel to dry equipment after cleaning and sanitizing before storing as clean. Allow equipment and utensils to air dry after cleaning and sanitizing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sunglasses and car keys being stored on top of a can of peeled tomatoes. CDI: Employee removed personal items from dry storage shelf.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed a container of clams being held in prep reach in cooler with no tag. CDI: PIC voluntarily discarded clams. 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 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 . Observed containers of vegetable stock, cauliflower cream sauce and clam juice all date marked 5/29 being held in prep reach in cooler and containers of mascarpone and tomato based steak sauce in WIC date marked 5/30, all held past their expiration. CDI: PIC discarded all items.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags being retained not in chronological order. CDI: Employee re-arranged tags into chronological order.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in large container of flour in which handle was resting in flour. CDI: Employee removed scoop and placed on holder.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in freezer. Replace broken handle.

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 open employee beverage being stored on prep counter. CDI: PIC discarded beverage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer bucket containing quat sanitizer with less than 200ppm concentration level. CDI: PIC discovered there was a kink in the line leading from sanitizer to sanitizer dispenser at 3 compartment sink and was able to straighten hose which allowed for sanitizer to feed through line to dispenser. Bucket was refilled with quat sanitizer with concentration level of 400ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling clean equipment without a hair restraint and another employee handling food without the use of a beard guard. Use head coverings and beard guards to protect exposed food, equipment and utensils.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after hand washing before proceeding to tasks of handling clean equipment. CDI, employee rewashed hands. Improvement made since previous inspection. Points not escalated today.

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 dates sold not recorded on last few shellstock tags. CDI to ensure dates are recorded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shrimp stored over RTE foods and sauces in walk in cooler. CDI, foods relocated for proper storage. 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 TCS foods in walk in cooler between 42-43 degrees F. CDI, thermostat adjusted in walk in cooler and observed foods drop after several minutes of monitoring. Observed unsalted butter over stacked recently cut in prep refrigerator. CDI, butter relocated to rapidly cool in walk a in cooler. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 cleaning chemical bottles not labeled by common name of chemical agent. CDI, bottles labeled.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturers fish containers being reused for food storage in direct contact with food. Use proper materials for multi use container if in direct contact with food or line container with food grade packaging.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not certified. CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed several employees turn faucet off with bare hands. Observed another employee pick item up off ground, change gloves and not wash hands before putting on new gloves before proceeding to food preparation. CDI, employees rehashed hands.

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 a plate of undercooked veal stored above blue cheese in prep cooler. CDI, foods relocated for proper storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink residue on interior baffle of ice machine. 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 plates stored as clean accumulating water and debris and soil inside prep refrigerator. CDI, plates relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 chutney Not dated properly with date of preparation of 11/19 according to PIC, Observed mixed vegetables with date of preparation of 12/10 and cooked meat with date of preparation of 12/10. CDI, foods voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage cooling in tightly covered container. Sausage cooling temperature 1 at 4:23 was 47 degrees F. At 5:11 sausage was at 46 degrees F. Observed pasta cooling in tightly covered containers as well as veal stock cooling in deep covered containers. CDI, foods transferred to shallow uncovered pans and placed in walk in cooler to rapidly cool. Covers of pasta were vented to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloths stored on counter surfaces.

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 - No written procedures for a vomit and diarrhea clean up plan available in facility at time of inspection. - CDI - EHS provided PIC copy of written procedures to maintain in facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed various TCS items holding above 41F in walk in cooler (see temperature chart). Ambient temperature of unit reading above 41F. EHS monitored temperature of unit for 30 minutes without door being opened and temperatures observed to decrease (see temperature chart). Ambient temperature of WIC read 40F before EHS left. Also observed low boy of right prep unit holding above 41F (see temperature chart). Unit requires maintenance. PIC placed all TCS items on ice and will move to WIC when facility closes. - VR - Verification required within 3 days to ensure unit is working properly.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility using TPHC without written procedures in the facility. - CDI - EHS provided PIC with THPC form. PIC completed form while EHS present. 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 food items being held on time without label indicating time that food should be discarded. - CDI - PIC labeled all food with appropriate times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed dishes stacked wet. Allow dishes to air dry before stacking.

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. - REPEAT - Observed food debris accumulation in bottom of reach in freezer. Increase cleaning frequency to prevent buildup. - NOTE: EHS elected to maintain point deduction due to different nonfood contact surface issue.

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. -C Observed dust and grease buildup on vents under hood. Hood was scheduled for cleaning 4/4. Communication from cleaning company says facility is on the schedule. -0.5 points.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC email address to obtain the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with blue labels (full or partial label) still intact. Metal containers were observed stacked on one another. Metal pans moved to warewashing area to be cleaned and sanitized to remove labels. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up within ice bin. Increase cleaning frequency to avoid build up within ice bin and enclosed components.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes stored on prep surface being held at room temperature above 41F. PIC stated this is there normal process and they discard after a few hours (no procedures provided). EHS recommended using time as a public health control (TPHC) for the food item. EHS provided TPHC form and will follow-up on process during VR visit. Tomatoes will be held at 41F or below today and items were moved to WIC to quickly cool prior to service. Observed TCS foods (sliced cherry tomatoes, roasted potatoes, cooked sausage, cooked veal stew, cut lettuce, and cut watermelon) in both prep units measured at temperatures above 41F. PIC stated all food items in prep units should be 41F or below. Food employee and PIC mentioned items were all just prepared this afternoon (restaurant opens at 5 pm). EHS observed items over stacked in pans (measurements at top above 41F and measured in middle to bottom of pans at or below 41F) and prep units removed. PIC reduced the quantity of food in each pan and moved to WIC to quickly cool. Observed chicken stock and veal stock sitting in ice bath on cook line at temperatures above 41F. EHS observed ice bath mixture below the food product. PIC had ice baths redone so that mixture is at the same height as the food product. EHS recommended TPHC for the two stocks. Verification visit no later than 08/27 to determine if cold holding issues have been resolved.

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 Although the PIC is not intending to use prep units to quickly cool TCS foods, it appeared that both facility prep units were being used to cool TCS food items (sliced tomatoes, cut watermelon, cut lettuce, etc.). Items were found stored in deep portions. CDI-PIC reduced the quantity of food items in each metal bin and moved items to WIC to quickly cool. See violation #20. All TCS food items shall be quickly cooled to 41F or below prior to storing them in prep units.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dessert utensils stored in 72F water. EHS discussed methods to store in-use utensils.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one of two outdoor dumpsters missing drain plug. Install drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of two outdoor dumpster with side doors open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotini, veal stock and farro in the reach in cooler that were above 41F. Foods were held in the reach in cooler overnight. CDI-foods were voluntarily discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on cutting boards.

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 Employee cutting RTE parsley with bare hands. CDI, instructed not to use bare hands when cutting RTE foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility has switched to online menus due to COVID-19. New online menu did not a consumer advisory

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal containers stacked while wet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken holding above 41F. CDI- Spread out to cool in WIC.

4-901.11 Equipment and Utensils, Air-Drying Required - C Metal containers in need of air drying.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Some covers to contaiers cracked. CDI- Discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice machine with black mold buildup along the interior. CDI- PIC sanitized ice machine chute before the inspection concluded. All food contact surfaces shall be cleaned to sight and touch. -1.5 points.

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 Farro dated 3/5. Today is the 8th day the product has been in refrigeration. CDI- Farro was voluntairly discarded. REPEAT- No escalation of points due to consistent and adeqaute date marking throughout. Full points will be deducted if violation is sited on the next inspection. -1.5 points.

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

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair pitted floors and damaged floor tiles throughout prep kitchen. Remove black mold from caulking associated with the hand sink near kitchen entrance door. Replace missing grout in floors throughout. Physical facility shall be maintined, smooth and easily cleanable. --.5 Points Repeat

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 wash hands and then use washed hands to touch faucet knobs without any protective restraints. CDI- PIC re-washed hands as needed during the inspection. 0 points.

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 calamari cole-slaw mix dated 9/13. Today is the 8th day the product has been in refrigeration. Also observed opened container of milk stated to of been in use since yesterday lacking a date mark. CDI- Milk was dated and Calamari cole-slaw mix was voluntarily discarded. REPEAT -1.5 points.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ice cream in freezer lacking lids while stored. - 1 point.

3-302.15 Wash fruits and vegetables prior to use. Avocado was stored in cold flip top near service area with stickers still intact. .5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair pitted floors throughout prep kitchen. Physical facility shall be smooth and easily cleanable. -0 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two very small tubs of lobster and lamb sauce in the walk in cooler date marked to expire on 03/25/2018. CDI - PIC voluntarily discarded. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the facility without a self-closure, screen or air curtain installed. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the clean drain board of the dish machine. -0-

2-301.15 Only wash hands in handwashing sink. -PF Observed dish washer wash hands in the prep sink. CDI - PIC instructed handwashing in the pre-rinse sink at the dish machine. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in the dish machine. CDI - Technician called to repair prime on the dish machine. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no self closure on the back door, no screen door nor an air curtain to protect the outer opening from pests. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted garlic in the walk in cooler that expired on 09/24/2017. CDI - PIC voluntarily discarded. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lobster cooling in metal pan next to the handsink subject to splash while dispensing paper towels after handwashing. CDI - PIC moved lobster out of the splash zone. -0-

I 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked metal pans over the 3-comp sink wet nested. -1- 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 cracked floor tile at the entrance tot he dry storage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the outside of stacked pans over the 3-comp sink. CDI - Dish washer removed these and re-washed them. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soy sauce on dry storage shelf stating REFRIGERATE AFTER OPENING. CDI - PIC voluntarily discarded. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf over the 3-comp sink. -.5- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plates stored on the floor in the storage room near the restrooms. -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 dry storage shelves. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in prep unit between raw beef. CDI - Items separated. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils on the prep table. CDI - PIC used a complete wrap-around of tape for labeling to help with slipping because of the oily surface. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored above the 3-comp sink. Separate these and allow to air dry. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile near the ice machine. Repair. -0-

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 dishes and then clean without handwash in between. CDI - Hands were washed. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on oil in the cook area. Label these with the common name of the item. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the cutting board between uses. Keep in sanitizer between uses. -.5-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towel roll and styrofoam cups stored under bar handsink drain. CDI - PIC moved these items. -.5-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - No letter of parasite destruction/farm raised for wild caught salmon being served undercooked. CDI - PIC decided to discontinue under cooking the salmon. VR required for removal of consumer advisory asterisk on menu to ensure that item does not get undercooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed TCS items on make top salad/dessert unit reading 49-53F. CDI -Items placed to be cooled. Unit repaired during 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 - 0pts - Observed sliced tomatoes stored on make top for cooling. Observed deep container of soup at 75F at 1:47 hours. CDI - Tomatoes moved to cooler. Soup placed in ice bath to reach 66 by 2 hours. Thoroughly discussed with PIC the need to monitor cooling closer to ensure the cooling parameters are being met for all hot - cold cooling and ambient air cooling (ie. tomatoes/lettuce)

4-501.11 Maintain equipment in good repair. - 0pts - Observed overhead air drying shelf rusting. / Make top unit read 56F. Repaired during inspection.

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. - 0pts - Cleaning needed in overhead vent system.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Blanched ramps that are pickled dated for 4/28. CDI- Product voluntarily discarded.

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. - Repeat - Observed utensils stored in sanitized. Discontinue.

4-501.11 Maintain equipment in good repair. -0pts - Observed rusting shelving above dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -0pts - Observed cleaning needed on shelving above dish machine and utensil container.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy on site. CDI- State issued policy emailed to PIC. Ensure that PIC and any other management understand the employee health policy so that all food employees, including wait-staff, are aware of reportable symptoms, illness, and exposures.

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 - 0pts - One product in entire establishment dated for 3/18 read 42-43F. CDI- Product was discarded. Cooler temperature read 43F. Cooler read 41F by conclusion of inspection. Ensure that cooler gauge is not being moved to ensure compliance.

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. - Knife stored in sanitizer. Discontinue process.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - 0 pts - Observed house hold pressure cooker and chipped lemon squeezer. Grinder is not easily cleanable.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - 0pts - Observed dish washing employee go from soiled dishes to clean dishes without properly washing hands. CDI- Employee washed hands.

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 potatoes (12/10) and garlic and oil mixture (12/9) dated past the 7 day shelf life. CDi- Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory did not have reminder on menu. CDI- Item corrected during 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 - Slaw, bean salad, pears, and fries tightly covered reading above 50F. CDI- All product was uncovered.