PRIMO PRIME

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s ServSafe recently expired). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed two clam tags without the date when the last shellstock from the container was used. -CDI- PIC went through order records and added date mark on tag for the latest possible date when the last shellstock from the container was used.

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 eggplant rollatini (10/11) and polenta (10/12) held past their 7-day shelf life. -CDI- PIC voluntarily discarded both items. -Observed cooked porcini mushrooms and cooked asparagus without date marks. -CDI- PIC verified when foods were originally cooked/prepped and properly added date marks. -REPEAT- Significant improvement in date marking noted since past inspection. 1/2 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep cooler shelf, alongside spices/seasonings. -CDI- PIC relocated employee phone. -Observed employee food in WIC stored above customer food. -CDI- PIC relocated employee food.

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 multiple foods missing a date mark, after being held for over 24 hours (cooked potato fries, crab cakes, kale, anchovies, cut cherry tomatoes, roasted tomatoes, canned tomatoes, canned clams, cooked mushrooms, cooked beef, sauteed spinach, blanched green beans, cooked carrots, spaghetti squash). -CDI- During inspection, PIC verified prep/cook date for all items to be properly date marked. -Observed cooked pasta held past its 7-day shelf life (cook date of 5/29). -CDI- PIC voluntarily discarded the pasta. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 buildup of food residue/debris along interior of reach-in freezer, prep cooler across from reach-in freezer, and shelves of WIC. Increase frequency of cleaning coolers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy on premises, ensuring employees are trained on the reportable symptoms, illnesses, and exposures. -CDI- PIC provided employee health reporting agreement for all employees to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 no tag for opened bag of clams in WIC. -CDI- PIC voluntarily discarded the clams. Observed significant improvement in shellstock tag documentation for mussels and clams since last inspection (separate containers to store clams and mussels in chronological order). Observed all tags listed with last-sold date and stored properly. No point escalation due to improvement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw seafood stored above ready-to-eat foods (mozzarella, polenta) in WIC. -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit by handsink above 41F (salami, blue cheese, arugula, goat cheese, mozzarella, spinach, lettuce, anchovies, gorgonzola). Observed ambient temperature of unit at 44F. -PIC voluntarily discarded the foods stored in the unit for over four hours (mozzarella, cut lettuce, arugula, anchovies, gorgonzola). PIC stated the salami, blue cheese, arugula, mozzarella, and goat cheese were prepped and placed in the unit approximately one hour ago. PIC iced these foods for rapid cooling and stated all TCS foods will be held on ice or stored in other prep unit until this unit is repaired. During inspection, PIC contacted specialist for cooler repairs. EHS will follow-up. -3 day verification visit 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medication stored on shelf above prep unit. -CDI- PIC moved medication to employee shelf to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes/containers of food stored on the floor in the WIC. -CDI- PIC raised all food at least 6 inches off the floor. -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 floor tiles at cook line. -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 mussel tags and clam tags not in chronological order. Observed mussel tags mixed into clam tags. -Organize shellstock tags in chronological order. -Improvement noted since past inspection. Observed facility utilize folder to organize shellstock tags. Observed all shellstock tags with date of last sale on tag. No point escalation due to significant improvement. -10 day verification visit required-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw seafood stored above ready-to-eat clam chowder in WIC. -CDI- PIC corrected storage order. 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 multiple items in prep tops (cooked mushrooms, sausage, pork, roasted tomatoes, heart of palm) without date marks. -CDI- PIC verified when all foods were cooked/prepped by referencing date marks on large batches in WIC. -PIC and EHS discussed carrying date marks to prep units and ensuring all foods have proper date marks throughout facility. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food stored on the floor in the WIC. Raise at least 6 inches.

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 floor tiles at cook line. -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 3 mussel tags missing last sale date. Shell stock tags were not in chronological order. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: line primed, new concentration is 50ppm. 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

3-501.14(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 container of bolognese 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 3-501.15 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 cooling at a rate of 0.08F/min inside grill drawer. Observed bolognese cooling in a thick portion. CDI: Bolognese was voluntarily discarded, veal was moved to walk in cooler to cool. 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 air conditioning unit leaking near dish machine. Repair.

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 floor tiles at cook line.

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

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 containers of oxtail sauce with date of 1/22, 2 containers of cooked sausage 2/2, and container of cooked squash 2/2. CDI: All items were voluntarily discarded. Risk control plan implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed veal cooling at a rate of 0F inside grill drawers covered in Saran Wrap. CDI: Items were moved to walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food debris in bottom of reach in freezer. Clean as needed.

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 floor tiles near cook line. PIC stated they are in the process of changing out the flooring. REPEAT. Points remain the same. 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 vents at cook line. Clean as needed.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed container of clams and container of mussels without shell stock tags. Employees were unable to locate shell stock tags. CDI: PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed Raw lamb being stored in over asparagus in grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked mushrooms, bean salad and clam chowder without dates. CDI: Dates were placed on items. 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 . REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 6 containers of oxtail with a prep date of 10/24. PIC was able to confirm items were made last night. CDI: correct date was placed on items. 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 . *If date marking violations occur on future inspections a risk control plan may be implemented*

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 the kitchen starting to peel/crack.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one (1) bin of middle neck clams with three separate tags. Per conversation with PIC, one of these tags was a duplicate from the same distributor, and the other belonged to adjacent bin of oysters; employee may have placed tags in improper bin when adding tags. CDI - Tags were placed in proper bins to prevent improper tag retention. Tags at long term storage were in proper chronological order and had final date of sale listed.

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 several (more than ten (10) TCS, non date mark exempt food items (mozzarella chunks, dice tomatoes, cooked green beans, etc.) in prep top units without date marks. Observed three (3) portions of cut watermelon wrapped in food wrap (two in WIC, one in reach in server cooler) with no date marks. Per conversation with PIC, these portions of water melon were cut on the previous day (12/13) CDI - PIC affixed date marks to wrapped watermelon. 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 (1) portion of TCS foods (spaghetti marked 12/5) in WIC with date mark past 7 days. PIC suspects that food was prepared more recently and improperly marked. CDI - Food was voluntarily discarded. REPEAT. Note: in prep unit adjacent to WIC, EHS observed no date marks on prep top of TCS, non date mark exempt food portions. Items held in lower unit for long term storage were date marked properly. Per conversation with PIC these portions are rotated once daily within 24 hours. EHS recommends date marking these portions at time of preparation, to best verify that these items are held for seven days or less. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box potatoes stored directly on the floor beneath prep table. CDI - PIC elevated potatoes to prep table. Note: Observed one (1) can of tomato paste with minor dent on side during inventory. Per conversation with PIC, procedure is to set aside these cans and hold for invoice or disposal. Can was set at rack separate from intact canned goods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four (4) damp cloths at prep tables with no bucket of sanitizer bucket available. Per conversation with PIC, these had been used prior to dinner service and were set to be disposed of accordingly. CDI - PIC Placed these soiled rags in plastic bag next to server area soiled linen bin.

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 approximately four (4) missing floorboards and one (1) tile at kitchen flooring adjacent to the WIC door. Repair or replace damaged waterproof flooring. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events during inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed male and female restroom handsinks without effective hand washing signage. CDI - EHS provided handwashing stickers and affixed them to hand washing stations in restrooms, as well as provided extra hand washing signage to PIC.

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 several (more than ten (10) TCS, non date mark exempt food items (mozzarella chunks, dice tomatoes, cooked green beans, etc.) in prep top units without date marks. Observed three (3) pans of TCS cut leafy greens (artichokes in prep unit 1 and spinach and lettuce beds in prep unit 2) without date marks. When asked, food employees stated that these items had been prepared in the previous dinner service, greater than 24 hours ago. CDI - Employees labeled unlabeled food items in lower units, likely to last greater than an additional 24 hours. Prep tops were marked as having been prepared on 08/07/2023. Date mark portions of TCS foods that are held for greater than 24 hours. 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 portion of TCS foods (fettuccini marked for (8/01/23) with date mark past 7 days. CDI - Food was voluntarily discarded. REPEAT. Note: No escalation in point deduction at this time. Disposition has seemingly improved; items were found during initial checks during prep start up and were less expired than in previous inspection. Facility shall properly datemark and dispose of food items as required. 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 .

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 one (1) box of insect foggers marked as ‘household use only’; stored with chemicals . PIC verified that pest control had been contracted to an approved pest control provider. CDI - Unapproved pesticide was voluntarily disposed of.

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 three (3) food items in grill drawers (potato fries, raw beef steak, and Crabcakes) above 41F. All other food items in drawers were observed as properly cold holding. Food employees stated that these food items were rotated from WIC and placed recently. EHS observed ineffective cooling rates for these items. CDI- Food employees voluntarily disposed of French fries and effectively cooled steak (removed from food bag, rewrapped in plastic wrap and placed in pan with ice bags) and Crabcakes (container removed from drawer and placed in ice water bath). EHS provided cooling charts for ambient and cooked food items.

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 (greater than seven (7)) unlabeled squeeze bottles of oil and pans of spices in kitchen. EHS and PIC discussed labeling options, including direct labeling with labels/erasable marking and station labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) kitchen food employee operating with a watch.

5-501.111 Keep storage areas and bins for waste in good repair. Observed slightly cracked lid in cardboard dumpster lid. Contact waste management company to repair or replace damaged dumpster components.

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 approximately four (4) missing floorboards at kitchen flooring adjacent to the WIC door. Repair or replace damaged waterproof flooring.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off faucet with bare hand after washing hands. CDI-Discussed with employee and PIC, hands rewashed. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in prep top overfilled above food pan and items on ice bath on prep line above ice line. These foods measured above 41F. Discussed with employee and ice was added to ice bath and shrimp was only filled to fill line in prep top. CDI 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 .

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 fettuccine (2/25/23) and red sauce (2/23/23) with date mark past 7 days. CDI-Food was discarded. 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 .

3-501.17 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 bolognese without date mark. Facility preps/cooks, cools and freezes bolognese on same day for future use. Once bolognese is thawed, facility usually uses all in the same day. EHS educated PIC on date marking and when prep/thaw dates are needed. CDI-Items were date marked with prep date and thawed bolognese was thawed previous night. Observed milk carton opened in bar reach-in without date mark. CDI-Item was dated.

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 items on menu without asterisk that are provided undercooked. Facility had recently reprinted menu. Asterisk is located by the subject line “From the Grill” and not by each food item that can be served undercooked. Rest of menu is in compliance. CDI-PIC instructed employee to asterisk these items on menu.

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 noodles on sheet pan out in ambient air temp. Food was 71F. CDI-Employee placed sheet pan into walk-in cooler to actively cool before storage or placing into prep unit. Be sure that items are actively cooled by one of the above listed methods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some microbial buildup around bolts on inside of ice machine.

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 . Cooler drawers under grill were holding TCS foods above 41F. Items had recently been placed into unit from walk-in cooler where foods are being held 41F and below. PIC believes temperature is being affected by depth of pans being used. Ambient air thermometer on side of unit was reading 35F. Small ambient air thermometer was placed in cooler drawer after TCS foods were moved uncovered back into the walk-in to quickly cool. PIC will make contact with maintenance to see if unit needs to be repaired or adjusted. Walk-in unit and prep cooler across from drawers will be used for TCS cold storage until lowboy maintains food at 41F and below.

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 unlabeled squeeze bottles of oil and spices in kitchen. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Have drain plug replaced in recycling dumpster on right. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of refuse and litter on ground beneath and around cardboard dumpster as well as broken glass. Repeat.

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 facility employee health policy without addition of non-typhoidal salmonella. CDI- Provided facility with updated employee health policy and agreement

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 facility without written procedures for vomit and diarrhea clean-up. CDI-Educated PIC and provided guidance/procedure details via email.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off handwashing sink faucet with bare hands. CDI-Educated employee upon observation of violation and hands were rewashed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bags of fish sitting on top of exposed clams in walk-in. CDI- food was separated and covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Bar dish machine sanitizer did not register on test strip (0ppm). Chlorine sanitizer shall be 50-200ppm. PIC is contacting Ecolab representative to have dish machine sanitizer adjusted. Glassware will be cleaned and sanitized at dish machine in kitchen until repair. 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 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 marinara and pasta cooling from prep tightly covered with plastic wrap. CDI-Discussed cooling methods with employee and PIC. Food was vented and cooling time and temperatures were achieved.

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 unlabeled squeeze bottles of oil and spices in kitchen.

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. Cleaning needed around inside of flip top prep unit closest to walk-in. Containers holding salt and other spices need to be cleaned - observed buildup on outsides of containers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Have drain plug replaced in dumpster on right. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance Some refuse observed on ground around dumpster area. (Shared dumpster)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed case of bread below raw ground beef. CDI-PIC moved bread to top shelf with other ready to eat products.

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 whole milk from yesterday's shift in server beverage reach in unlabeled. CDI-PIC labeled milk.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed bottle of hydrogen peroxide stored on shelf with seasonings above open flip top unit. CDI-Bottle was relocated and facility was instructed that all medicines and first aid supplies need to be stored away from food products.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees Certified as a Food Protection Manager.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee not wearing gloves while handling cooked spinach. CDI-The employee washed hands and immediately donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a ladder blocking the hand wash sink. CDI-The ladder was moved out of the way to allow access to the sink.

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 no tags for the clams and mussels in the containers in the walk in cooler. CDI-The tag was found. Observed unorganized shellstock tags in the container. CDI-The tags were organized. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed duck fat (2/23) and bernais (2/18) sauce past their time/temperature dating marking stickers. CDI-The two items were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a long white sting mixed in with spinach. CDI-The sting was removed.

4-501.11 Maintain equipment in good repair. Observed torn gasket to the salad cooler door. Have replaced. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager with expired servesafe. The certification expired in 2019. 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 shellstock tags not in the correct order. CDI-The tags were properly ordered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored above cooked foods in the flip top cooler reach in. CDI-The lamb was moved to the bottom shelf. REPEAT.

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 solution in the wet cloth bowl. CDI-The bowl was emptied.

4-501.11 Maintain equipment in good repair. Observed torn gasket on the salad reach in cooler. Have replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. The owner's servsafe has expired. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood stored above cooked pasta in the walk in cooler. CDI-The pasta was discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a pan of spaghetti squash stored directly ontop of a second pan of spaghetti squash with a barrier in between. CDI-The pan was removed from the second pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler drawers holding product between 42-45F. CDI-All items were removed and placed into the walk in cooler. REPEAT. *Points kept the same today due to overall improvement on cold holding. However full points will be taken during the next inspection.

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 missing date labels on goat cheese, risotto and several items that had been prepared yesterday. CDI-All items were properly back dated. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched potatoes (for french fries) cooling below 135F in the fryer basket. CDI-The potatoes were moved to the walk in cooler for cooling until needed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light bulb flickering in the ceiling of the kitchen. The owner has already purchased a new light bulb to have replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has expired Serv Safe food protection manager certification. PIC demonstrated food safety knowledge throughout inspection and managerial control over food employees. EHS suggested PIC get re-certified as soon as possible.

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 tags having sell date and all tags kept from past 90 days, but tags were not in chronological order. CDI - EHS sorted them into chronological order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed back dish machine providing 0 ppm chlorine sanitizer while actively washing dishes. CDI - PIC was able to get dishwasher to produce 100 ppm chlorine sanitizer during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield inside machine. Observed soda nozzle at bar with residue build up. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes in prep cooler and walk in cold holding at 43F. CDI - EHS instructed facility to only keep mashed potatoes for 4 days. Observed pasta cold holding at 50F and 48F in prep cooler. CDI - Both containers of pasta taken to walk in cooler to cool rapidly. Observed spinach high stacked in flip top unit holding at 44F. CDI - Half spinach was placed in another pan in flip top unit. Observed veal in cold hold drawer at 48F. CDI - Uncovered and placed in walk in to rapidly cool. *Points de-escalated due to items holding 42-45F. All items must be holding at 41F next inspection due to this inspection being the first since January 1, 2019* REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ricotta cheese opened without date mark. Employee stated ricotta cheese was opened previous day. CDI - Employee correctly date marked container. 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 salsa with 6/9 date mark, risotto with 6/10 date mark, and anchovies 5/23 date mark past their time/temperature window. CDI - Both items 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 containers of pasta and veal previously on counter in violation of cold holding. After discussion, employee was actually trying to cool pasta and veal down from ambient temperatures in prep unit not manufactured for cooling. CDI - Both containers taken to walk in cooler to rapidly cool. REPEAT.

3-501.13 Use approved thawing methods. Observed mushrooms thawing under running water (83F). Thawing shall be done under running water at 70F or below. CDI - Mushrooms taken to refrigeration to finish thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of spices and oils at prep counter without identifying labels. CDI - Employee properly labeled all spices and oils.

4-502.11(A) Maintain utensils in good repair. Observed melted plastic container and dented metal containers in clean dish area for use. 4-501.11 Maintain equipment in good repair. Observed underneath part of prep table rusted. 4-205.10 Food Equipment, Certification and Classification - C Facility using reach in unit with data plate stating equipment shall be used for packaged and bottled products only to cold hold raw veggies, butter, and other prepared items.

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 an employee wash hands, then proceed to use clean hands to turn off the faucet. CDI: EHS had PIC explain correct handwashing procedure to employee and had them wash correctly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over top of rice balls in cold drawer beneath grill. CDI: Storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture holding in flip top unit at 54F and crab meat overfilled in the same unit at 53F. CDI: Garlic and oil (made at 6 PM) was placed on TPHC to be discarded at 10 PM, and the top portion of crab meat (fresh from can) was removed and sent to walk in unit for rapid cooling. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pastas cooling in sheet pans at room temperature at beginning of inspection, as well as soup cooling in an insufficient ice bath, also at room temperature. CDI: Pastas relocated to walk in unit and soup fully immersed in ice to facilitate rapid cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed take out boxes on cook line stored with food contact surface facing up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs and butternut squash holding above 45F in insufficient ice bath. CDI: Ice bath refilled to bring ice level up to fully immerse product. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several products throughout facility with either no date or expired date marks. Products included an expired feta cheese and several pastas with no dates. CDI: All expired and undated products were voluntarily discarded, except the ones which PIC could personally account for.

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 unlabelled oil bottles throughout cook line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked protein stored beneath raw meat in walk in unit. CDI: Storage changed to relocate cooked food above raw meats.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a chlorine residual of less than 50ppm at bar dish machine. Facility still has large dish machine in kitchen and will use it to sanitize bar glassware. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes holding above 45F due to overstacking in prep units and potatoes holding above 45F for reasons unknown. CDI: Potatoes and tomatoes placed in ice baths to cool below 45F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with no disclosures for any items requiring a consumer advisory. PIC stated that when menu was printed, the asterisks were left off for unknown reasons. PIC stated that he would have menus reprinted. VERIFICATION REQUIRED within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no chlorine test strips to measure sanitizer concentration for dish machine. VERIFICATION REQUIRED within 10 days to determine compliance.

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. Wash hands before donning gloves and between gloves uses. -P- Observed several employees don gloves and attempt to work with RTE foods. CDI- EHS instructed all employees to wash hands before donning gloves and after a task change. After instrction EHS observed proper hand washing. EHS also observed the dish washer employee scrub and handle soiled dish ware and then handle clean dish ware. CDI- Instruction was given to the employee to wash hands after handleing soiled utensils and equipment before handleing clean dishware. After instreuction EHS observed proper hand washing. 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 several employees wash hands and then turn faucet off with thier bare hands. This action reontaminates thier hands. CDI- Instruction was given to the meployees to use a paper towel to turn the facuet off. After instruction EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a trash can and soiled measuring cup blocking access to the kitchen hand sink. CDI- Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the back kitchen hand sink. CDI- PIC provided paper towels.

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 pasta, cooked potatoes, fresh mozzarella, peas and green beans all prepared last night according to the PIC however these TCS items were not date marked. CDI- PIC was able to back date these items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed back door open during the whole inspection. After instruuction was given to close the door, EHS never observed door closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed one employee wearing a fit bit and another employee wear rubber bracelets on their wrist while preparing food.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed hood light not shielded or shatter proof. Provide a shield or documentation of a shatter proof bulb. 6-303.11 Intensity-Lighting - C- Observed lights in the hood system non-functional. Provide 50 foot candles of light in this area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions- Observed employee cell phones stored above and on prep top surfaces.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an employee drink being stored on and above prep surfaces. Employee moved the items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine not functioning properly. EHS observed dish machine at 0 PPM Cl. CDI- PIC was able to correct the issue and EHS observed dish machine at 50-100 PPM Cl.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- EHS observed a spray bottle labeled sanitizer and PIC stated it was used for prep surface. EHS Observed the spray bottle well above 200 PPM Cl and turning the test strip to black. CDI- PIC voluntarily discarded the item.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- REPEAT- Observed back screen door torn and large enough gaps to allow pest inside when open. EHS encouraged facility to keep main door closed. Repair the back door. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed pre-set tableware on inside dinning room tables unprotected. Facility was informed to ensure these items are protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed several totes holding clean utensils with food debris build up. PIC moved totes and utensils to the dish machine to be properly cleaned.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed absorbent walls near the hand sink and flip top unit. EHS recomended the facility install FRP walls to this area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed wine room with items not needed for the operation of the facility. Remove items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT 3pts- Observed artichokes, lamb, beef, tomato soup, cooked onions, lasagna and potatoes all cooked four days ago on Saturday not date marked. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 0pts- Observed back screen door open with a large rip at the bottom. Repair.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use cups and trays stored on the floor in the wine cooler. Ensure these items are stored off the floor.

4-501.11 Maintain equipment in good repair. 0pts Observed several split gaskets throughout the kitchens cold holding equipment. Replace.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- 0pts- Observed facility using a two comp sink to wash, rinse, and sanitize dishware. CDI- PIC was provided with an equipment variance application during the inspection. VR will occur no later than 3/16/17 to ensure facility has completed the application.

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. REPEAT 0.5pts- Observed floors and walls in hard to reach places throughout the kitchen and bar area soiled with food debris and dust. Clean these hard to reach areas as needed to reduce and prevent such build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee food being stored with retail items. PIC moved possessions.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup on prep table at the beginning of the inspection. CDI - PIC moved to low shelf. -1- REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the soda nozzle interior components. CDI - PIC dissembled nozzle and cleaned during the inspection. -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 Observed cold smoke salmon, lasagna and whole milk without date marking in the reach in coolers. CDI - PIC labeled these. -1.5-

7-206.13 (A) Tracking Powders, Pest Control and Monitoring - P Observed tracking powder in use near the dish machine. CDI - Educated PIC of the options available for pesticides and if tracking powder is used, it shall be a nontoxic talcum or flour base, as listed in 7-206.13(B). -0-

4-904.13 Preset Tableware - C Preset tableware shall be either protected from contamination, removed or cleaned and reset before using them. Observed preset tables without protection from contamination. Use one of the methods mentioned to prevent contamination. -0-

4-202.11 (A)(2) 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 pitted spoons and forks on table presets. Discard these as they are no longer smooth and easily cleanable. CDI - PIC removed these. -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 carpet that has heavy stains. Clean. 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 damaged wall in the women's restroom. Repair. -0-

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table being used for lettuce prep at beginning of inspection. CDI - Drink moved to lower shelf. -0-

2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in pre-rinse for dish machine. CDI - PIC instructed handwashing in the hand sink. -2-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C (A) Do not store packaged food in direct contact with ice or water if package design allows entry of ice and water. Observed mussels in bag submerged in ice water in reach in cooler. CDI - PIC instructed visual examination of mussels, discard of dead mussels and mussels moved to colander with ice placed on top for proper draining into bowl underneath. (B) Observed cut lettuce stored in direct contact with ice water on 2-comp sink drain board. CDI - PIC instructed employee to use the colander method with ice on top of food draining to a bowl beneath. -1-

4-501.11 Maintain equipment in good repair. Observed off set drain board to the left of the dishwasher. Have drain board aligned for smooth exit from dish machine. Observed light under hood not able to withstand heat generated in the hood. Light blows very often. Have light repaired. REPEAT -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 deeply stained sections of carpet in the hallways leading in and out of the kitchen. Clean. -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 dishwasher handling soiled dishes and clean dishes while wearing the same gloves. CDI - Dishes were rewashed and instructed employee not to use soiled gloves with clean dishes. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomato on top of grid in flip top at 52F. CDI - PIC voluntarily discarded tomato. -0-

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 with wooden bracelet on arm underneath cuff of gloves. CDI - PIC instructed removal of bracelet. -0-

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 stock pot stored under handsink. Store at least 6 inches off floor. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips of cups exposed in wait station storage Keep covered while stored clean. -0-

4-501.11 Maintain equipment in good repair. Observed drain board sinking below level of dishwasher entrance and gap in the basin of pre-rinse sink. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink in the bar. Repair. -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 vents in restroom drooping below the area of attachment. Secure in place. Observed gaps in sealant around attic door in the bar. Repair. -1- 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 buildup on vents throughout and on the ceiling over the hot line. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at beginning of inspection. Keep lids closed. -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 ceiling showing insulation at the hostess stand near restaurant entrance. Repair. -.5- REPEAT Observed peeling paint over bar area in the attic entrance panel. Repaint. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the wall and duct in the dish washing area. Clean.

6-303.11 Intensity-Lighting - C Provide sufficient lighting in all areas of the facility. Observed low lighting in an anteroom in which waiters and waitresses stage utensils. CDI - PIC turned on lights. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over ready-to-eat meat sauce. CDI - PIC moved raw foods to lower shelf, below ready-to-eat foods. REPEAT -1.5-

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 marinara sauce in reach in cooler from yesterday at 50F. CDI - Item was voluntarily discarded. -3-

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 tub of marinara sauce from yesterday. PIC stated he split portion into three parts, using last inspector's suggestion, but still was not able eto cool quickly. CDI - PIC stated he will make smaller portions from now on. -.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 several cheese containers reused for herbs without labels. CDI - PIC had employee label containers with the common name of the food. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two mixing bowls with cracks around rim and holes in the side. Replace these items. -0-

5-402.13 Maintain sanitary sewage system.-P Observed clogged 3-comp sink after PIC discarded marinara in drain. Refrain from allowing food, debris and grease from entering drain lines. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents with buildup throughout kitchen. Buildup also was present on walls and ceilings over food prep tables. Clean. -0-

.3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw beef packages on top of clams in refrigerator. Clams are not offered for sale in raw form. Best pracice is to separate these two items in storage.

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 : Found large volume of meat sauce from overnight in refrigerator, 55 F. CDI- discarded product into trash.

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 portioned pastas dated 12/10. 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 : Facility cooling large volumes of sauce in small refrigerators. Found sauce 55 F fromovernight. Discussed using two comp sink for cooling smaller volumes of sauces.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Facility has no 3-compartment sink. CDI- Set appointment to go over variance requirements with facility.