FIN AND FINO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed portioned bags of lamb and pasta over filled in a prep top in pre portioned bags. PIC stated that they went into the prep unit approximately 45mins prior to the inspection. All other foods in the unit were 41F or below. -CDI- PIC moved the foods into the WIC to cool. Observed a garlic and oil mixture at 74F on the grill top. EHS coached PIC that the garlic and oil mixture must be on temperature control or TPHC. PIC stated that they will determine whether or not they will switch to garlic powder or do TPHC. -CDI- PIC voluntarily discarded. EHS will email a copy of the TPHC sheet. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Chow Chow and garlic and oil sauce past 7 day date marking window. -CDI- Foods were voluntarily discarded. Ensure all TCS foods requiring date marking are properly discarded when past 7 day date window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed packaged lobster thawing in a container of water that was not running. Water was 84F. Ensure that proper thawing methods are used. -CDI- Lobster was placed into a metal container and put into the WIC to finish thaw process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies present in the rear of the facility by the mop sink. Ensure that pest control addresses this portion of the facility.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops handles present in the semolina and present in the flour. Ensure that scoops are stored so that the handles are not resting atop food. -CDI- PIC adjusted scoop handles.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal containers. Ensure that dishes are properly air dried prior to stacking together.

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 a small leak in the air vent on the ceiling above expo. Vent was not dripping on food or food contact surfaces ensure the leak is repaired.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee beverage stored on top of a prep cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottles of chemical hanging on the side of two separate hand sinks at the bar. CDI - Items were removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed a notebook of oyster/muscle tags that were out of chronological order. CDI - Chef started to reorganize them during inspection. EHS recommends a small container that will help to keep them order.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed an employee wipe a pair of tongs off with a soiled wiping cloth that was used to wipe sides of equipment. CDI - Employee was stopped and educated on the proper uses of a wiping cloth and when utensils need to be washed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60-65 degree tomato jam and tomato garlic mixture stored on counter tops. CDI - Items were voluntarily discarded and will now be kept in the coolers.

REPEAT 10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to the footnote. Observed missing disclosure, advisory and asterisks for “Tuna Tartar” and “$1 Oysters” on the Bar menu. Observed missing asterisks for “Tuna Crudo” cans “Blackened Salmon” on the dinner menu. Points not taken due to these items not being addressed during previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without a label. CDI - Manager labeled during inspection.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed herbs stored on top of a paper towel inside of the prep cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with an ornate ring on. Observed a separate employee preparing food with a long beard and no restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for panko with the handle submerged into the product.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a hand sink separating from the wall and the existing caulk next to the dish washing room.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw burgers stored on the top shelf of the cookline lowboy refrigerator closest to the dishwashing area, directly above opened containers of RTE cilantro, onions, green onions, and tortillas. - Observed cases of raw ribeye steaks and raw lamb stored on a shelf in the WIC directly above approx. 15 boxes of various RTE dessert cakes such as cheesecake, pumpkin cheesecake, and pound cake. CDI - PIC relocated raw burgers to the lower shelf of the RIC. Boxes of various dessert cakes transferred to a rolling cart in the middle of the WIC. 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 one insert container of cooked shrimp in the back line salad opentop refrigerator at a temperature of 46F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the facility offering filet mignon and ribeye entrees cooked to order but no asterisk linking the menu items on the menu. Items to be corrected include the “8oz Filet Mignon”, “16oz Ribeye”, “Surf and Turf”, “Blackened Heart of Ribeye” . 10 day VR to observe corrected menus.

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados in the cookline opentop refrigerator that still had their stickers on. PIC stated they were ready to be used. CDI - Avocados removed from line, re-washed, and stickers removed.

4-501.11 Maintain equipment in good repair. - Observed the paper towel dispenser in the back kitchen area, across from the ice machine, to be broken/not dispensing paper towels. PIC stated it only broke last week and that they have ordered a new one already.

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 the gaskets of the cookline lowboy refrigerators, cookline refrigerated drawers, and 1 door dessert RIC to have accumulations of food debris/grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a plastic grocery bag containing employee food co-mingled with food for commercial use on an upper shelf in the WIC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane torch stored on top of dry spices and food containers. CDI - Butane torch was moved to designated area away from food, equipment, and utensils. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on floor in walk in cooler. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris in gasket of rear dessert cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in kitchen. CDI - Handwashing signage was given to PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster stored above compound butter. Compound butter is given to customers to spread on food and does not undergo a cooking process. CDI - PIC corrected storage order. -0 points- 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 cooking shrimp, ranch dressing, and feta cheese cold holding in flip top cooler at 45F. Internal temperature of flip top unit was 39F. CDI - Items were spread on shallow sheet pans and taken to walk in cooler to rapidly cool to 41F or less. PIC restocked flip top cooler with deeper pans and items were at 41F by end of inspection. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour unlabeled in dry storage area. -0 points-

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 utensil for scooping rice stored in water with a temperature of 103F. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving with single use food containers. Designate and area for the storage of employee drinks away from food, equipment, and utensils. -0 points-

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 tightly covered/wrapped containers of farro, tomatoes, and asparagus cooling in walk in cooler. CDI - Covers and wrappings were removed to allow cold air to circulate in around food. -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shucked oysters and raw tuna in refrigerated drawer cold holding at 48F. Refrigerated unit was not turned on. Items were placed in unit approximately 2 hours prior to inspection. CDI - All items in refrigerated drawer were emptied and taken to walk in cooler to rapidly cool to 41F or less. Unit was turned back on and an ambient air temperature of 39F was achieved by end of inspection. PIC has been advised to conduct frequent temperature checks of all refrigerated equipment. -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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of butane stored on cart with salt mixes and clean utensils. CDI - Butane was stored in designated chemical storage area. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinking beverage at cook line. Designate an area for employee drinks away from food, equipment, and utensils. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw mahi mahi and raw salmon stored above ready to eat foods (risotto) in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -1.5 points-

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was posted during inspection. -0 points-

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 for testing sanitizing temperatures in hot water warewashing machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160F. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. A verification is scheduled by Friday December 30th, 2022 to determine if establishment is in compliance. -0 points-

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 and build up on non-food contact surfaces of cooking equipment, shelving, prep surfaces, and refrigeration unit handles. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: Cold holding. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler at 48F (ambient air) Took temps of all TCS foods in the walk in cooler: pasta, garlic n oil, cooked cauliflower, pastas, pasteurized liquid eggs, milk, risotto, cooked beef short ribs, blue cheese, milk, orange juice, rice cakes, goat cheeses, Caesar dressing, pimento cheese, beef stock, chicken stock and veg stock ALL above 41F. Some items prepped today were able to be moved to other reach in cooler and prep cooler in the establishment that are maintaining 40F and below. The walk in is the facilities main source of refrigeration. Facility has chosen to voluntarily close. PIC has contacted their refrigeration person and they are going to repair tonight. Once repaired and the walk in cooler is maintaining 40F and below, contact me at (704)840-9278. Verification visit will be conducted.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on clean towels used for storing clean pitchers. CDI - Towels were removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels’s at the back area prep hand sink. CDI - PIC provided paper towels.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine walls accumulating black residue. CDI - Clean and sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut parsley with cooked onions,radishes and peppers used as a garnish stored on a table next to oven, temped at 50F. Discussed with the PIC their choices since this is a TCS product due to the cut leafy greens, cooked onions. Hours for this establishment is from 5-9. Product was placed out at 5PM. CDI - PIC has chosen to use TPHC for this product. EHS filled out TPHC procedures. Print out the procedures and have available during inspections.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions dated marked for 3/3. CDI - PIC voluntarily discarded during the inspection. 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 .

3-501.13 (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 tuna and salmon fish received frozen and thawed without slits for proper thawing. Discussion with the PIC Prior to thawing, frozen raw fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment by cutting or slitting the bag. CDI - educated PIC and PIC silt all the thawing fish.

6-303.11 Provide required lighting intensity. Observed light intensity in the food prep areas very dim, when I arrived. At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

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 procedures for these types of events. CDI - Provided the PIC with New NC Food Code changes and guidance via email.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the heat sanitizing dishmachine not reaching 180F, the highest was 153F. In the meantime, wash and rinse the equipment, utensils and wares in the dishmachine, set up the sanitizer in the 3-compartment sink at 200-400 ppm of quat and air dry properly. Call for repair. Verification visit required to ensure dishmachine is properly sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix in the reach in cooler (back) temped at 49F. Chef stated this was prepped yesterday. CDI - PIC voluntarily discarded.

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 tuna and salmon fish received frozen and thawed without slits for proper thawing. Discussion with the PIC Prior to thawing, frozen raw fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment by cutting or slitting the bag. Provided New Food changes and guidance provided via email.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, pepper, and various squeeze bottles not properly labeled at the cookline.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice handle in the ice behind the bar ice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers on the clean dry rack wet stacked.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed paper towels stored on the floor in the back storage room.

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 testing max/min thermometer to properly test the heat sanitizing dishmachine. Provide by the next inspection. CDI- Provided PIC with the new food code changes and guidance via email

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 interior of the bar reach in cooler sticky and the exterior of the soda hoses at the bar. Observed plastic bins used to store clean equipment and utensils accumulating food debris and dust. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the mop sink. Repair and maintain.

6-303.11 Provide required lighting intensity. Observed a burnt light at the prep cookline and in the dry storage area. Replace. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over the prep sink. CDI -PIC removed the beverage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back prep area handsink being blocked with boxes and cleaning tools. CDI - Handsink was cleared.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine accumulating black residue. CDI - PIC cleaned and sanitized during the inspection

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 pasta in the reach in prep cooler with 8/2 as the date prepped. PIC stated that this is incorrect and should be 9/2. CDI -PIC corrected the date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in and around the bar area. Contact your pest control company to help resolve and find the source.

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 in use knife being stored in between the prep table and the prep cooler.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed a couple of torn gaskets at the cookline low boy reach in cooler. Observed two strainers damaged and wires are bent therefore difficult to properly clean. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on the reach in cooler at cookline in need of cleaning, accumulating food residue.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at the server area does not have cold water. PIC stated there is a leak when turned on. Hot water is working however in order to wash hands properly the hot and cold water shall be in good repair and working properly. Provide cold water to the handsink to promote good handwashing.

6-303.11 Intensity-Lighting - C Observed one burnt light over the cookline. Replace.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in room next to bar showing a buildup on the white plastic deflector.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed compound butter made from unsalted butter plus blue cheese measuring 60F. Item was located in small pan just in front of broiler unit and is used for finishing steaks. CDI - PIC placed the butter back into the cooler nearby and filled out a TPHC (time as a public health control) label for 4 hours to correct for this evening. EHS followed up by having PIC fill out TPHC written procedure.

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 almost all the ready to eat TCS items in the tops of the prep coolers were not labeled with dates. Explained the rule to PIC and was able to see that all products had come from dated larger pans in the walk in cooler, the reach in coolers, or the lower part of the prep coolers. REPEAT. VER - Verification required. Will return to ensure that all ready to eat TCS items are date marked properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed today’s menu was missing a disclosure asterisk on Some items in the right column (seared tuna, steaks). Same items in the left column were properly marked. CDI - PIC corrected and reprinted the menu for tonight before service began.

4-101.14 Copper Use Limitation - P. Observed copper mugs for mules had lost their interior safe metal lining and hand mostly exposed copper. CDI - PIC removed items from service and will order replacements which meet the rule. 4-501.11 Maintain equipment in good repair. Observed a few split gaskets on coolers as well as a few cooler racks showing rust on the ends closest to the front.

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 two broken light shields in the dish room, one in the prep room near the walk in cooler. Observed chipped floor in front of stove. Observed a few places where wall covering or corner guards are showing wear.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back prep area handsink being blocked with boxes and cleaning tools. CDI- Handsink was cleared.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a few ginger pieces with mold in the walk in cooler. CDI- PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar sanitizer at the warewashing sink at 50ppm of quat. CDI- PIC remade the sanitizer and is now at 200 ppm of quat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with black residue near the interior panel.

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 beef short ribs labeled for 11/9 in the prep top cooler and in the walk in cooler. CDI- short ribs were voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice prepared yesterday and placed in the prep top cooler at cookline not datemarked. CDI-Rice was properly date marked. -REPEAT-

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach stored on the top of the warewashing drainboard. Observed sanitizer spray bottle stored on prep table. CDI- Bleach and sanitizer spray were relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with different dessert sauces unlabeled. Observed parmesan cheese unlabeled in the walk in cooler.

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 knife stored between prep table and prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers are in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed server handsink at the entrance of the kitchen in disrepair. Call for repair of the handsink. PIC stated there's a leak. Explained to the PIC that the handsink shall be functioning and in good repair for use and for their servers to properly wash their hands. Hand sanitizer is provided however is not a subsititute for proper hand washing. Compliance visit will be made.

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 the towel dispenser in disrepair over on of the handsink closest to the dishmachine, the automatic function is not working and food handlers have to touch a button for the paper towels to be released. Explained to the PIC that this should be repaired to prevent recontaminating food handlers hand from the paper towel dispenser.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drinks on a table at prep area next to foods supplies and under a prep table next to vegetables. CDI- Drink either relocated or voluntarily discarded.

Repeat Violation, 1.5 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk in cooler above 41F. Ambient air temperature of cooler was reading 50F, throughout inspection the temperature did come down a little bit. CDI- All foods that were not prepared today were voluntarily discarded. PIC has called in maintenance request to get unit looked at. *Compliance visit will be made in 10 days to ensure cooler is working properly* Until cooler gets fixed facility will use other refrigeration units to keep foods inside.

General Comment. 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 some foods prepared yesterday morning with no date mark. CDI- Items were date marked.

General Comment. 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 handles being stored down inside of dry goods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a single pair of tongs with slight food residue present on the lower tong surfaces, item was reprocessed by employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula salad mix overstacked in a flip top salad cooler, item was portioned into a smaller bowl, with both portions cooled down to 41F by end of inspection. Do not stack items above the fill line of the flip top cooler containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles with faded labelling present. Items were relabelled by PIC.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavily soiled sanitizer solution present in the three compartment sink, refilled with clean solution during inspection. As employees are washing dishes, ensure that the sanitizer is refreshed from time to time when soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry storage racks in the rear area with collected residue/debris present.

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 slight wall damage present near the handsink in the dish area.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsinks. CDI - cleared out the ice and cleaned handsink.

3-501.13 Use approved thawing methods. Observed raw shrimp stored in standing water. CDI - provided running water to shrimp.

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 wall joint in disrepair. Facility has wall joint binding on site to repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty knives stored underneath the prep line. CDI - educated to keep things washed, rinsed, and sanitized. Food employee brought knives to dish pit. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar with debris build up. Advised to clean once a day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of risotto in the temperature danger zone. CDI - educated to keep food at 45F or less. Discarded product.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed seaweed opened up over 24 hrs ago without a date label on product. CDI - dated product. Educated about proper date marking criteria.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed squeeze bottles of oils not labeled. CDI - food employee labeled items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items in the back of the kitchen. Advised to allow items to air dry.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at refrigerator. Advised to replace. Observed light bulbs out at the hood. Advised to replace light bulbs.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up on the dish machine. Advise to clean the dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris build up on vent cover in the ceiling above the walkin cooler.

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 from the date that is recorded on the tag. -Pf REPEAT VIOLATION. Observed no date labeled on tags when the last shellstock was sold from that batch. Observed tags not in chronological order from sell by date. CDI - educated facility that when the last shellstock was sold from that batch, the date needs to be written. And then store the tags in chronological date from the sold date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer bucket with no label on the bucket. CDI - wrote sanitizer label on the sanitizer bucket.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils with no label on squeeze bottles. CDI - wrote labels on squeeze bottles.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper handle in the ice. CDI - removed handle from the ice. Educated to store the scooper handle out of the ice.

4-501.11 Maintain equipment in good repair. Observed the 3 compartment sink stoppers not fully closing. Advised to provide drain stoppers for the compartments to allow solutions to fill up in compartments. Observed 3 light bulbs out at the hood. Advised to provide new light bulbs that work. Observed gaskets torn at the refrigerator. Advised to replace gaskets.

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 broken ceiling tile above walkin cooler. Advised to replace.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the bar. CDI - provided handwashing sign at the bar. REPEAT VIOLATION.

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 shellstock tags for the shucked oysters. Observed that the tags for oysters and mussels are not being labeled and stored properly. CDI - educated that the oysters must carry a shellstock tag with the container. Educated that after the last shellstock has been sold, write that date on the tag and store the tags in chronological order by date. Hold onto tags for at least 90 days. Oyseter come from same company that delivers mussels (approved source).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice bin with mold build up. Advised to keep clean.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of wine and venigar mix with no product label. CDI - provided labels to the squeeze bottles.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scoopers handles stored in the ice in the butlers pantry and the bar area. CDI - removed the scoopers from the ice; educated to keep handle above food or out of food.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on the fan cover in the refrigerator. Advised to keep clean. All food is protected with plastic wrap covering food. REPEAT VIOLATION. Facility has taken care of walkin cooler racks.

5-205.15(B) Maintain a plumbing system in good repair. Observed PVC piping that plumbs the 3 compartment sink at the bar in disrepair. The pipe is dripping water out. PIC states the pipe was clogged and wasnt put back together properly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed rusted vent cover in the kitchen. Advised to repair or replace. REPEAT VIOLATION. Facility has taken care of the other 2 vent covers.

6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign in the mens bathroom. CDI - PIC printed one of and provided handwashing sign for the mens bathroom.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar not being cleaned once every 24 hrs. Build up in the soda nozzle. CDI - advised to pull nozzle and clean before opening.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed old sanitizer bucket where the labeling has been worn out. Advised to re-write labels or replace buckets. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer created at 500 ppm at the bar compartment sink. Employee states that he usually puts in "1 pump". CDI - educated to use less and of course use test strips everytime creating a sanitizer solution.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - refilled bucket to proper concentration. Advised to switch more often.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rust racks in the walkin cooler.

5-205.15(B) Maintain a plumbing system in good repair. Observed front handsink not working. REEPAT VIOLATION. Advised to repair.

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 baseboards by the oven and wall joints throughout facility in disrepair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floor behind equipment. Advised to pull equipment out and clean behind equipment. Advised to clean/replace ceiling vent covers. Observed dust build up by the front handsink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee on cell phone, not wash hands, put on gloves and move to food prep. CDI - educated importance of washing hands after contamination, before food prep, and inbetween gloves use. Advised to wash hands.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -Pf. Observed food employee fill up container of water for the hot holding well with the water from the handsink. CDI - advised to only use handwashing sink for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION. Observed raw chicken in container above ready to eat wrapped up ribs. Raw food protected in container and ready to eat food protected with protective wrapping. CDI - educated importance of having raw food stored below ready to eat food. Moved the raw chicken to the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed iems out of temperature. Refer to temperature chart. Observed reach in doors left open all night. Advised to remind employees about making sure lids and equipment is shut before leaving. CDI - discarded product.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink in disrepair. Advised to fix handsink to properly wash hands.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mussels in direct contact with linens. Re-usable linen was placed down in pan with mussels. CDI-removed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over cooked fingerling potatoes in cooler. CDI-items re-arranged.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Seared Ahi Tuna" served undercooked and not asterisked on menu. CDI-asterisk added.

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 ice scoop handle stored down in ice.

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. Cleaning needed on floors under bar area.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on special Restaurant Week menu. CDI-consumer advisory added and approved.

7-201.11 Store toxic materials to avoid contamination. -P Observed several chemical bottles stored unlabeled. CDI-bottles labeled.

y3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tubs with lettuce stored on floor of walk in cooler. Observed ice bin stored uncovered and underneath wires with dust build up.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked green beans uncovered and in direct contact with underside of another pan of green beans. CDI-pan covered with plastic wrap. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw calamari in cold hold unit. CDI-items rearranged to proper storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items in walk in cooler holding between 44F and 45F. If items are stored above 41F then it shall be date marked for a hold time of only 4 days. PIC stated that items in walk in cooler may have elevated temperatures due to a shipment being delivered earlier. A work order has been called in to assess the cooler and lower the temperature if needed.

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 noodles cooling on sheet pan in walk in cooler on speed rack but pans of other items cooling and tighly stacked which inhibits cold air flow around product. CDI-pan of pasta removed from speed rack and placed on shelf directly under vent.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes/pans stacked while wet.

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 tiles missing over prep area and ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as phone, keys, bookbag stored on shelf at front prep line.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no letter of guarantee provided for salmon offered undercooked on menu. CDI - instructed facility to call supplier to obtain paperwork by 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 several items inside walk-in cooler including balsamic, blue cheese, and crab dip dated improperly with January dates. CDI - products dated properly with February dates. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a container of chicken stock in walk-in cooler dated 2/6/15 that expired 7 day date mark. CDI - product was discarded.

| 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer too strong - 400ppm and exceeding dispensed in red buckets. CDI -by diluting to proper concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers.

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. Replace cracked metal bowls stored on shelf.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damaged at cook area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed interior top part of mixer with build-up/food splatter. CDI - cleaned during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being smoked for flavor and not being cooked to proper cooking temperature. CDI - Spoke with PIC on this issue and he stated that they would start cooking it to 165F/over. No non-continuous application given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items stored inside top and bottom of prep cooler > 45F. Repair company was notified and is scheduled to come out today. Items placed in cooler about an hour ago. CDI - All items moved out of cooler and transferred to walk-in cooler. Cooler was unplugged and left to defrost. Facility has other working coolers to operate through dinner.

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 bowls of crab dip not date marked in 2-door reach-in cooler. CDI - date marked on site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bottle of "glass cleaner" not labeled. CDI - labeled on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sauces uncovered in walk-in cooler that had been cooling from day prior. CDI - lids placed on sauces.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage on floors in cook area of kitchen under equipment.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed a few utensils and metal pans with food debris remaining. CDI, taken to dish area to start cleaning process.

3-501.16 (A)(1) Ensure hot TCS foods are kept at 135F or above. Observed 3 pans of broth in steam well at 85F. Manager stated that items were being heated in steam well. CDI by reheating broth on stove to 165F then placing back in steam well.

7-204.11 Ensure sanitizer are not exceeding tolerance exemptions. Observed quat sanitizer in buckets and in 1 pre made spray bottle well above 200ppm. Ecolab was called during inspection and will be out today to check dispenser. CDI by diluting concentration until chemical company arrives. 7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed two unlabeled chemical bottles stored. CDI, by labeling.

6-101.11 Maintain floors, walls, and ceilings in good repair. Observed damage on floors in cook area of kitchen under equipment.

2-401.11 Eating, Drinking, or Using Tobacco. Observed 2 bottled employee drinks stored inside reach-in cooler next to steak, seafood, etc. Store employee drinks in designated area away from food for restaurant.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed mashed potatoes in steam well at 127F. CDI, pulled from steam well and reheated during inspection.

4-302.12 Food Temperature Measuring Devices. Provide a properly sized thin probe thermometer for checking thin food products. Observed thick probe dial thermometers available. CDI, by instruction.

4-202.16 Nonfood-Contact Surfaces. Observed torn gaskets on reach-in coolers on cook line and walk-in cooler gasket. Observed broken/missing handle from flip top on cook line. Observed broken walk-in cooler door handle with tape being used to repair. Observed broken hood filters under hood system.