SANTE

-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 missing coping tiles in area by cold drawers. Repair or replace tiles.

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 missing coping tiles in area by cold drawers. Repair or replace tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored above ready-to-eat foods in the tall reach-in cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 garlic/oil mixture, lobster soup, and hot-brined pickled onions held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -Observed cooked broccoli, cooked mushrooms, boiled beets, sliced grape tomatoes, lobster sauce, hot-brined pickled onions, and salmon cakes without date marks. -CDI- PIC verified prep/cook date of all items and properly added date marks. Ensure all foods held overnight are labeled with a date mark. -Observed cooked duck with a date mark stating 1/21. PIC stated duck was originally cooked and frozen on 1/21, then pulled from the freezer this Saturday, 2/21. -CDI- PIC corrected the date mark to include the thaw date. Include all relevant dates on date mark. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 bottles of oil without a label. Label all containers with the common name of the food.

4-501.11 Maintain equipment in good repair. -Observed water buildup inside dessert low reach-in cooler. Repair unit to prevent water buildup.

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 rosemary cream, cooked broccoli, sliced green tomatoes, cooked duck, and lamb shank without date marks. -CDI- PIC and food employees verified prep/cook dates of all items and properly added date marks. -Observed cooked farro held past its 7-day timeframe (cook date of 10/16). -CDI- PIC voluntarily discarded the farro. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils stored in water at 81F. -CDI- Food employee increased temperature of water to at least 135F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop and can opener blade soiled with food residue while being stored as clean. -CDI- Items were placed in the dish pit to be rewashed and sanitized. Due to severity, no points taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken wings and chicken carcasses used for making chicken stock from 42 - 46F in a single door RIC. PIC stated that they had not been removed all weekend and were not removed from the unit the day of the inspection. Items did not cool properly from ambient temperature. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 raw chicken wings and raw chicken carcasses that were in metal containers tightly wrapped in plastic that did not reach the correct cooling parameter. -CDI- PIC voluntarily discarded the necessary items. (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 .

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 multiple containers or oils and spices next to the left of the stove without labels. Label all working containers of oils and spices with the common name of the product. -CDI- PIC labeled the necessary items. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking of dishes that were stored as clean. Separate containers to allow proper air drying. Due to severity, no points deducted. (0 pts)

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 near the dish machine and three comp sink area. Repair the grout. REPEAT*** (0.5 pts)

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 2 containers of hot pickled onions with a prep date of 10/19 and salsa 10/23. CDI: Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed bottle of medication being stored on shelving above vinegar and other food products. CDI: Item was relocated.

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 flooring throughout facility with low grout lines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed slaw in lowboy cooler and cut cherry tomatoes on main line being cold held at 50F. PIC states that foods were prepared less than an hour ago. EHS advised PIC to cool foods to 41F before placing them into cold holding units. CDI foods were placed in reach in cooler and quickly cooled to 41F. -1.5 Points 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle containing bleach water sanitizer solution not labeled. CDI: Employee labeled bottle.

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 several working containers of oils and sauces on prep counter not labeled. CDI: Employee labeled bottles.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for ratatouille, potatoes and corn being held on TPHC on rack at cook line. CDI: TPHC form was filled out onsite. 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 ratatouille, potatoes and corn being held on TPHC on rack at cook line not marked with a time to indicate when 4 hour time period expired. CDI: PIC marked items with 4 hour time period.

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 mixed greens in RIC 1. Conversation with food employees and PIC elaborated that these items were prepared on 3/18. Observed thawed duck pate with date mark 3/11. PIC elaborated that this previously frozen item was thawed 3/18. CDI - All undated items were properly date marked for date of preparation or thawing. 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 two (2) containers non-date mark exempt TCS foods (bacon tuile dough (cooked bacon fat) and coconut milk) date marked as 02/03 and 02/29, respectively. CDI - PIC voluntarily disposed of expired food items. REPEAT. 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 .

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed tables of preset tableware with inverted drinking glasses; however silverware utensils (forks, spoons, knives) were uncovered and exposed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) container of washed, cut apple slices in the reach in freezer without a cover. CDI - PIC covered container with readily available lid.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) container of lemon cremeux (containing eggs, unsalted butter) with a date mark 11/05. CDI - PIC voluntarily disposed of expired food item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed prepared sanitation solution bath with at considerably above proper concentration (greater than 400 ppm) at the 3 compartment sink when tested with both EHS and PIC test kits. CDI - Sanitizer was drained and batch was remade at proper concentration (approximately 150 ppm) prior to utensils being sanitized in the prepared bath.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use containers being washed and sanitized for reuse.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed duck legs in a cooling bowl stored over raw bacon in reach in 1. CDI - PIC reoriented storage order.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed non-commercial, outdoor use only pesticide stored above mop sink. CDI - Pesticide removed from the premises.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in hot water bin on the stove at a temperature of 123F. CDI - Water was reheated to a temperature of 138F

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral washroom.

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 duck and tuna stored above ready to eat carrots and potatoes on cooling rack. CDI - Storage order rearranged. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk from 5/8 not date marked. CDI - Date added. 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 2 containers of caper aioli held past 7 day date mark. CDI - Items voluntarily discarded. - 1.5 -

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in cryovac packaging. CDI - Packaging cut open. - 0 - 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw duck and tuna thawing at room temperature. Thaw items under refrigeration or under running water. - 0 -

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 no written vomit and diarrheal plans available at facility. CDI by education. PIC was emailed 2017 food code items. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at bar hand sink. CDI - Paper towels were provided. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles hanging from shelving above clean equipment and food items. CDI - Items were relocated to prevent contamination. - 1 -

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 several squeeze bottles in kitchen without labels present. Label as needed to prevent cross-contamination, allergic reactions, and chemical mix ups. - REPEAT - 1 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/ min thermometer capable of testing hot water sanitizer temperature in high temp dish machine. CDI by education. PIC was provided with link to recommended max/min thermometer. Please have thermometer present at your next inspection. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored next to open prep top. CDI - Drink moved to the bottom shelf, away from potential contamination. - 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 various sauce and oil bottles in kitchen without labels. EHS recommends using thick rubber bands for label purposes. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of water used for storing in use utensils reading 84F. CDI - Container placed on stove and was rapidly reheated to 165F. Container to remain on stove, or above 135F while holding in use utensils. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed pastry cooler door falling off/ held on by tape. Observed damaged gasket to front prep cooler. - REPEAT - 1 -

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed multiple opened and re-wrapped raw animal food items including lamb and seafood stored above other food items like gnocchi and cake in the upright freezer. CDI - PIC re-organized and moved raw animal foods to bottom shelf. Do not store raw animal foods above other food items in coolers or freezers. REPEAT - 1.5 points

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 various prepared TCS foods in line coolers with no date marking present. CDI - PIC discarded or applied date labels. 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 various TCS foods with expired date marking including hummus 2/9, pimento cheese 1/23, chicken salad 1/29. CDI - PIC discarded. Ensure all TCS foods that are opened or prepared and kept on site longer than 24 hours have a date label that does not exceed 7 days. Once the date is expired, the food must be discarded. - 1.5 points

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisk denoting that oysters served raw and lamb cooked to order are part of the consumer advisory on the menu. CDI - PIC added asterisk to items on menus. Ensure all raw animal foods that are not fully cooked are marked to be included on the consumer advisory on the menu.

7-102.11 Common Name-Working Containers - PF. Observed spray bottle of chemical hanging at dish area with no identification present. CDI - PIC identified as bleach and applied label. All chemicals must be labeled as to contents.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed berry scones and cheese biscuits made on site, wrapped, and placed out on table in dining area for retail sale with no labeling present. CDI - PIC removed scones and biscuits from retail area. When offering foods wrapped/packaged on site for customer self service, a label that includes the items above must be present.

4-501.11 Maintain equipment in good repair. Observed back of house reach in cooler door falling off. Repair.

2-301.14 When to Wash - P - Observed employee handle soiled pan then place at warewashing sink then handle clean pan and utensils to handle food. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw tuna and chicken stored over cooked lobster stock in reach in freezer but removed from commercial packaging. CDI, foods relocated for proper storage.

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 tomatoes cooling in flip top prep cooler prepared noon according to PIC but at 58 degrees F in covered container. Observed roasted vegetables prepared yesterday cooling in covered pan in flip top prep cooler at 43 degrees F. CDI, foods voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken stock hot held on steam table at 127 degrees F. CDI, chicken stock reheated to 186 degrees F.

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 tomatoes cooling in deep covered container in flip top prep unit from noon according to PIC and roasted vegetables at 43 degrees F in prep cooler cooling from night before in tightly covered pan. CDI, foods voluntarily discarded by PIC. Proper cooling methods discussed with PIC.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 106 degrees F while employee wash washing equipment. CDI, detergent vat refilled to detergent wash water above 110 degrees F.

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 pawlenta cakes date marked 07/21 that were frozen, thawed and placed in use without documenting restart date. Observed expired TCS foods date marked from April. CDI - Frozen, thawed food date marked for thaw date and expired food voluntarily discarded. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nestedmetal pans stored over 3-comp sink. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee cleaning with a wiping cloth then put on gloves without first washing her hands. CDI- employee washed her hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes stored above the stove top hot holding at 120F; and cooked carrots below 135F in a steam well. CDI- products placed on TPHC. TPHC template provided today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods cold holding above 41F in a line cooler. CDI- items transferred to nearby reach in cooler for cooling. VR required to ensure cooler is functional.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have a valid ANSI managers food safety certification (certificate had expired in 2017).

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employees on 2 separate occasions handling chopped herbs without gloves on. CDI- discussion with employees about using gloves when handling RTE foods; products were discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine at the bar.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mango salsa holding at room temperature at 75F. CDI- product was reheated to above 165F. Only bring out items for cooking/reheating when they are needed.

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 the facility using TPHC for cooked vegetables without a time stamp on the product container. CDI- time stamp was added to container.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory statement on the 'queens feast' special menu for items that are offered under-cooked such as steak. VR 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 veal stock cooling in a high volume stock pot in a reach in cooler while at 65F. CDI- product was transferred to an ice bath and was actively stirred.

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 knives being stored in-between an equipment gap along the prep. line.

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 water damaged, absorbent ceiling tiles in the men's restroom.

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 cut brie cheese and sage cream sauce in cook line prep unit and reach in that were cooked 24 hours or more before today without date mark. Observed expired milk in the bar reach in date marked 03/08/2018. CDI - PIC date marked RTE TCS foods and voluntarily discarded milk in the bar reach in. -3- REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both exterior doors leading to facility from patio propped open without screen or air curtain. REPEAT -1-

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 water damaged ceiling tiles in both restrooms and at the entrance to the rear of the facility around the exit sign. REPEAT -.5- 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed one of two lights out in the hood system. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the bar handsink. CDI - PIC emailed a copy today to post at the handsink. -1-

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 unlabeled fois gras and other TCS foods in the reach in coolers. Observed cooked pumpkin filling and other TCS foods date marked 11/08/2017. CDI - PIC voluntarily discarded these items and labeled the fois gras with the prep date. -1.5-

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 held at room temperature without written procedure. CDI - PIC emailed TPHC form. Fill out completely and have available for inspections. -0- An

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of house made pickles with the original ricotta cheese label present. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open without screen, self closure, fly fan or air curtain. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing arm bands. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food at the beginning of the inspection without hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed broken microwave handle. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in the rinse solution in the 3-comp setup while dishes were being washed. -.5-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags from Restaurant Week without last use date written on the tags. CDI - PIC implemented adding handwritten date on tags and keeping them in chronological order from now on. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flip top unit with raw chicken and duck stored over RTE pork. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pureed mangoes in the reach in cooler located in the bar date marked 08/31/2017 at 39F. CDI - PIC voluntarily discarded. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared fois gras on the menu with a sunny side up quail egg and no Consumer Advisory. CDI - Server notified customers tonight using introduction and asterisk added to menu template. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking food while wearing a watch. -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 wall to the left inside the can wash and at the caulk at the pre-rinse located above the dish machine. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. REPEAT -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee handling cell phone in hallway and then resume processing potatoes and another sanitizing prep table after cleaning without handwashing before glove change. CDI - Hands washed. -2-

4-703.11 (C)(3) Hot Water and Chemical-Methods - P Dishes shall be immersed for no less than 30 seconds when using a quaternary ammonia sanitizer in the 3-comp sink. Observed less than 10 second immersion in the 3-comp sink quat step for sanitization. CDI - PIC educated dish washers on the requirement. -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 butter, brie cheese and cooked potatoes in service more than 24 hours without date marking. CDI - PIC placed date on these items. -0-

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 and duck fat held on time from previous night. CDI - Butter and duck fat voluntarily discarded and TPHC form reviewed to remind all staff of 4-hour time limit. -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 reuseable plastic containers and squeeze bottles at the cook line and in the reach in at the bar. Label these with the common name of the food. -0-

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths in and around the fryer basket that are visibly soiled. -.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 toilet paper rolls stored under the sink drain. Move these to a dry location. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Men's restroom ceiling tiles are water damaged. -.5- REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand dispensing of boysenberries and touching of napa cabbage. CDI - Items voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter held at room temperature at 65F. CDI - PIC instructed to keep butter cold or if using TPHC, provide the appropriate information on a TPHC form. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fois gras on menu without consumer advisory. Provide asterisk leading back to the existing advisory on the menu by adding to templates used to create menus in-house. VR no later than 02/17/2017. -1- REPEAT

3-502.11 (B)Obtain a Variance for specialized processes.-Pf Observed facility using pink salt for curing without obtaining a variance approval. Obtain a variance or discontinue using pink salt for curing purposes. CDI- PIC stated recipe used is from curing class for safe curing. EHS unable to locat written documentation of approval. VR no later than 02/17/2017.-0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beets and couscous cooling in tightly wrapped containers. Vent containers to allow cold air flow. -.5-

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 wiping cloths stored in the splash zone of the handsink. Move out of the splash zone. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual warewashing in hot water at 95F. CDI - Hot water added to a higher temp than 110F. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace with nonabsorbent ceiling tiles. -0- REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser at the beginning of the inspection. CDI - PIC placed paper towl roll at the handsink in the kitchen. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the seared foie gras (homemade pate) on the menu. Provide revised consumer advisory to include the seared foie gras. Place asterisk on the menu, connecting the item to the existing consumer advisory. VR required no later than 11/18/2016. REPEAT -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and one ladle with wate present on the food contact surface. Allow water to drain away from food contact surface and invert bowls, separate and air dry them. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0-

3-201.11 Use food from approved sources only.-P No invoices retained in facility for creme fraiche or mushrooms (Urban Gourmet Farms). Retain invoices or copies available to MCHD upon request. Email or text invoices by end of day 6/24.

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: Found three wedges of Port cheese dated 6/10. Found chciken stock and veal stock dated 6/27. PIC allowed to date to 6/21 when stock was produced. Found crispy duck dated from April. CDI- PIC discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no Consumer Advisory on menu for foie gras and smoked salmon. Chef stated foie gras is cooked to 140 F. Asterisk added to both menu items while on site.

Observed raw egg stored over cream and ground lamb stored with whole lamb. Egg moved to a lower shelf and lamb meats separated today. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P

Observed chicken stock, cream sauces, port cheese, and cooked lamb not dated today- back dated during inspection to correct. 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 dark grooves in the cutting board today. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed salmon onsite with no receipt. Keep receipts onsite for all foods to prove that they are from an approved source. PIC stated that they were from inland seafood- please provide to EHS once obtained to verify. 3-201.11 Use food from approved sources only.-P

Observed molded gouda stored with other cheeses today- gouda discarded to correct. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed garlic and oil mixture stored at room temperature today(see chart). Product discarded today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed multiple TCS foods not date marked today such as roasted red pepper sauce, veggie stock, mashed potatoes, gar and oil container, feta, goat cheese. Product back dated or discarded today. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roasted garlic and oil, cooked mushroom and onion, veggie stock that were beyond 7 days since they were prepared- discarded today.

Observed curing salt onsite today with no instructions or original package with the product- this additive is not approved for use without prior approval from EHS. Product discarded today. 3-302.14 Protection from Unapproved Additives - P

Observed a windex mix stored in a sanitizer bottle at the bar today- relabeled to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed unlabeled curing salt today- discarded.

Observed a box of live lobster on the floor today. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed duct tape on the 1 door reach in today. 4-501.11 Maintain equipment in good repair.

3-201.11 Use food from approved sources only.-P Observed mushrooms onsite that were obtained from a farmers market. No receipt for these products were available and no way to verify that this is from an approved source. Mushrooms removed from restaurant today to correct. These shall not be served to customers.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cheddar cheese and chesnuts during the inspection today- discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon offered undercooked(asteriked on menu and PIC states it is offered under 145F for 15seconds) without a guarantee that the product is parasite free.

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 cheeses, cooked veggies, and cooked meat that had been made/opened >24 hours prior and had no date mark. VR in 10 days.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins stored above seasonings today- move to a low shelf where they cannot cross contaminate food, utensils, or single use articles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat in a container stored over a tied bag of bread inside the reach in freezer. CDI by removing bread from storage.

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 brie and buttermilk missing date labels. CDI by properly date marking.

3-302.14 Protection from Unapproved Additives - P Food shall be protected from contamination that may result from the addition of, unsafe or unapproved additives or unapproved levels of approved food and color additives. Facility is using an unknown nitrate in the preparation of pate. VR- provide information with recipe amount added for approval.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Observed glass cleaner inside a bottle labeled quat. Store toxic materials to avoid contamination. -P Observed a container with a blue substance stored above the prep sink without a label. CDI by discarding.

3-502.11 Obtain a Variance for specialized processes.-Pf No variance has been approved for the food saver equipment present that is being used for reduced oxygen packaging of pate. VR- provide a completed variance for approval prior to use.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no HACCP plan available for the food saver being used for reduced oxygen packaging of pate. VR- provide a completed HACCP plan for approval prior to use.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed potatoes in water in bucket on the floor. Moved to shelf.

|5-205.11 Maintain access to handsinks. A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas. Handsink in kitchen is next to large shelving and is accessible but handwash is difficult. Recommend rearranging the area around the handsink to allow easier access.

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 multiple TCS foods in refrigerration units without adequate date marking. Gave instruction.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored between refrigeration units. Removed and gave instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Separate raw meats by final cook temperatures. Observed portioned chicken in reachin freezer above whole muscle beef. Rearranged.

5-205.15 System Maintained in Good Repair - Observed drip from discharge pipe at kitchen hand sink. Gave instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Provide approved consumer advisory as required. Observed consumer advisory without disclosure and "Please be advised" before appropriate reminder. Gave copy of advisory rule and instruction for menu change.

3-302.12 Food Storage Containers Identified with Common Name of Food - Label all dry goods which are not recognizable. Observed container of salt without label. Labeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Keep all clean utensils stored appropriately. Observed bread boards stored above 3-comp sink. Removed to proper storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all utensils in good repair. Observed utensils with melted handles. Items were discard.