BONEFISH GRILL #9409

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue building up on inside of top interior of ice machine. PIC stated ice machine is scheduled to be cleaned today. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in every make unit on line. EHS confirmed all units are working except for flip top at the end of make line. That unit is holding at an ambient of 55F. The other make units were observed with an ambient temperature of 41F or below. EHS discussed various methods to ensure cold holding is achieved throughout the day. 3-day VR required to observe flip top has been repaired. All TCS foods found above 41F were sent to the WIC to quickly cool. PIC stated temperatures were checked at 11am, TCS foods were still in the cooling window. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC during inspection. PIC showed EHS recipes which state items are held for “4 hours at room temp”. EHS stated this is not compliant. Procedure should state what items are held on time, how it is labeled, and what is done with it after 4/6 hours. EHS observed process being conducted correctly. CDI - EHS provided facility with TPHC form. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna thawing in WIC without an opening to allow entry for air. CDI - PIC created air slits in packaging to continue to thaw. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans stored as clean being wet nested. REPEAT. (1)

4-501.11 Maintain equipment in good repair. Observed flip top in disrepair during inspection. Observed WIC door shutting at an angle, making it difficult to completely shut door. Repair. REPEAT. (1)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile flooring at mop sink in need of new grout. Tile area is accumulating food residue from the lack of grout present between tiles. Repair. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed pork chops stored below raw ground beef in the reach in cooler. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans that PIC stated were clean with stickers on the pans. EHS observed several scoops, bowls, and metal pans that were stored clean with visible food debris. CDI- PIC placed items in dish area to be washed, rinsed, and sanitized.**REPEAT** Full Points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two sheet pans of potaotes that were cooked yesterday holding temperature around 43F - 44F. These items have missed the window for cooling. CDI- PIC voluntarily discarded of the food. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the first prep unit on the left side of the cook line not holding temperature at 41F or below. Multiple TCS items in the unit were found to be over 41F. See temp chart. PIC made call to have unit repaired. Facility will not use the unit until it has been repaired. Observed cooked lobster portions in salad prep above 41F. EHS temped the 8 containers of meat and found 3 of them out of temp. PIC voluntarily discarded all TCS food items that were temping above 41F. 3-day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk to the consumer advisory for the Blacked pan seared Ahi Tuna. PIC stated that item is seared on each side but not cooked to at least 145F. CDI- PIC had food employees add an asterisk to the menu item.

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 two sheet pans of potatoes cooling on a speed rack in the WIC. Speed rack was filled with pans that could have prevented the air flow from cooling the potatoes. CDI- PIC voluntarily discarded of the potatoes and EHS discussed cooling methods with PIC. 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 a food employee with a bracelet on.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal and plastic pans stacked wet on clean dish storage shelf. **REPEAT** Full Points.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on units on grill line. Repair as soon as possible. **REPEAT**

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink by the back door temping at 132F and the sink near the dish area temping at 128F during inspection making it too uncomfortable to wash hands. **REPEAT**. Full Points. Observed hand sink near dish area leaking. Repair as soon as possible.

5-501.17 Provide a covered waste bin in female restrooms. Observed one stall in the female restroom without a covered trash can. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors ajar and one dumpster missing a lid. Keep dumpster doors closed. EHS and PIC discussed keeping the doors closed and requesting a dumpster with a lid. CDI- PIC closed dumpster doors. **REPEAT**

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 one broken tile and low grout between tiles in several areas in the kitchen and WIC. PIC stated that they are working on repairing the floor in the WIC and tiles and grout throughout the facility have been repaired since last inspection. Repair as a soon as possible. **REPEAT** Full Points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue touching the FCS on multiple stacks of metal containers that were stored as clean. -CDI- Dishes were placed in the dish pit to be rewashed and sanitized. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 shredded lettuce and milk that was not date marked and held longer than 24 hours. PIC did not know when the items were opened/prepped. -CDI- PIC voluntarily discarded the items. Also observed seafood dip that was expired from the 7 days after it was date marked. Item was marked 11/30, the date of the inspection is 12/10. -CDI- PIC voluntarily discarded the food item. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers that were wet stacked while being stored as clean. -CDI- Dishes were placed in the dish pit to be rewashed and sanitized. (0.5 pts)

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 single-use cups still in the box being stored directly on the floor. -CDI- PIC placed the cups on a low shelf. (0 pts)

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on low boy unit across from the grill station. EHS and PIC discussed having the gaskets repaired or replaced. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black build up on ice machine door and on WIC gasket. EHS and PIC discussed increasing the cleaning frequency. REPEAT***(0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink by the back door above 115F during inspection mankind it too uncomfortable to wash hands. REPEAT*** (1 pt)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors ajar. Keep dumpster doors closed. EHS and PIC discussed keeping the doors closed. (0 pts)

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 broken, cracked, and chipped floor tiles in the kitchen on the cook line. Also observe low grout in between tiles. EHS and PIC discussed reparations for the tiles and grout. REPEAT*** (0.5 pts)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw fish and then discarded gloves and donned new gloves to handle ready-to-eat foods/plate. Employees must wash hands when switching from handling raw animal food to ready-to-eat foods or clean utensils. CDI - Employee educated and she washed hands. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans found with visible food residue on them and the pans were stored as clean. Food-contact equipment and utensils must be cleaned to sight and touch. CDI - Pans taken to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes and cut lettuce in ice bath measured 44F and 49F. Cut tomatoes and feta cheese in sandwich cooler measured 53F and 61F. Buttermilk in ice bath measured 51F. Raw shrimp, raw crab and raw fish in reach-in cooler on line measured 43-46F. Corn in salad cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Several containers of coconut risotto in bottom of small sandwich cooler were prepared on 8-6 and 8-7. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded risotto. 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 Seared tuna in walk-in cooler was missing a date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on pan. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Brunch menu has items with poached eggs. No asterisk beside these items with undercooked eggs. CDI - PIC reprinted menus with asterisks beside items with undercooked eggs during inspection. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees were preparing food on line with no hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were wearing watches/bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Additional cleaning needed on shelves on line, refrigeration units on line, sides and exteriors of cooking equipment, and on shelves in walk-in cooler. Clean these areas more frequently.

5-205.15 Maintain a plumbing system in good repair. 2 hand washing sinks in kitchen are dispensing water that is too hot to comfortably wash hands (135F water). Repair sinks so that water is at a safe temperature to wash hands. 0 pts.

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. Grout between floor tiles worn in several areas in the kitchen. Re-grout floors where grout is low. // 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. Clean wall behind pre-wash sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and headphones were being stored on a plate on the line. Do not store personal items on clean utensils or food-contact equipment. Store in a separate area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed several TCS foods in multiple cold holding units above 41F. PIC states that foods were cut today and placed in flip tops. CDI EHS advised PIC and employees to cool TCS foods once they are cut in WIC to get them to 41F then place them in cold holding units, all TCS foods that were above 41F were placed in WIC and quickly cooled to 41F and placed back into cold holding units. Repeat -3 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date on cooked cavatappi and linguine pasta in lowboy. PIC states that noodles were prepared today. CDI employee placed correct date mark on pasta. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 EHS observed a container of diced tomatoes in WIC with an expired date. CDI PIC voluntarily discarded tomatoes. Repeat -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored directly on floor in kitchen. CDI PIC removed bucket from floor. -0 Points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed stained cutting board stored as clean in dish pit. CDI PIC voluntarily discarded. -0 Points

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 some general cleaning needed in hard to reach areas behind equipment on line and throughout kitchen. Repeat -.5 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 beverage stored on cutting board.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch trash can but not wash before handling plates. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over RTE crab in walk in cooler. CDI, foods relocated for proper storage. 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 cut cabbage and tomatoe butter double panned cold held over 41 degrees F. Observed cut tomatoe in plastic container cold held over 41 degrees F. See temperature observation chart. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 positioned crab with discard date of 2/20, portioned containers of mushroom masala and risotto not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 over vacuum packaged fish thawing in vacuum state. CDI, corners cut to remove from anaerobic environment. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food prep employees with watches and jewelry on wrists.

4-501.11 Maintain equipment in good repair. Observed slight leak at pipe below HW sink. Observed a couple lights out under hood vent.

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 some general cleaning needed in hard to reach areas behind equipment on line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand washing sink in back of kitchen without disposable towel. CDI, dispenser refilled. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some containers of unwashed produce stored over RTE sauces. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed several shrimp not cooked to required temperatures and cooked to 119-132 degrees F. CDI, shrimp placded back on grill to continue cooking untill reaching above 145 degrees F. See temperature observation chart. Repeat.

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 deep containers of pasta, noodles and asparagus cooling in deep covered containers in walk in cooler. Observed noodle cooling at 110 degrees F and asparagus cooling at 87 degrees F at 12:52. At 1:33pm the noodle was at 106 degrees F and asparagus at 87 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, pastas and asparagus transferred to shallow uncovered containers to rapidly cool in 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed blanched asparagus, container of goat cheese , cut Tomatoe garlic in oil cold held above 41 degrees F. See temperature observation chart. CDI, items voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cleaner and degreaser stored over flour and dry storage container on rack. CDI, chemicals relocated for proper storage.

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 containers of pasta, noodles and asparagus cooling in deep covered containers in walk in cooler. Observed noodle cooling at 110 degrees F and asparagus cooling at 87 degrees F at 12:52. At 1:33pm the noodle was at 106 degrees F and asparagus at 87 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, pastas and asparagus transferred to shallow uncovered containers to rapidly cool in 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 .

Observed several vacuum packages of fish thawing in walk in cooler not removed from packaging. CDI, fish removed from vacuum oxygen environment. 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.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

4-501.11 Maintain equipment in good repair. Observed metal panel on interior of door of WIC damaged. Observed a couple lights out 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a couple container lids with cracks. PIC, removed from use for discarding.

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. General cleaning needed between fryers, floor under fryer and shelving above breading station.

2-301.14 (B) Wash hands after using the toilet room. -P. Observed employee re-enter kitchen after exiting bathroom without washing hands in the kitchen. CDI - EHS reminded employee to wash hands when re-entering the kitchen, even if hands were washed inside the bathroom. Employee re washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed two employees use cleaned hands to turn off faucet after washing hands. CDI - EHS reminded employees to use a paper towel to turn off faucet after washing hands. Both employees re washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by ice machine with no paper towels. CDI - PIC replaced paper towels.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed sea bass ordered as fully-cooked cooked to 118 F. CDI - employee placed items back on grill until internal temperature reached at least 145 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as Cajun cream sauce, cut lettuce, cream spinach sauce, and imperial sauce in prep top above 41 F. CDI - PIC moved items to WIC to cool since prep top had been opened approximately 1.5 hours earlier. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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 thawed salmon and tuna in sealed ROP in prep top, prep sink, and WIC. Package labels require that fish is removed from vacuum packing prior to thawing. CDI - employee removed thawed fish from ROP.

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

4-501.11 Maintain equipment in good repair. Observed metal place on inside of WIC door damaged and separating from door. PIC stated that a repair is scheduled.

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 ceiling vent cover by WIC. PIC stated that tabs holding vent cover broke and vent is scheduled to be repaired.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of putrefying mussels in lowboy in grill area. CDI - PIC voluntarily discarded. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple utensils and containers throughout facility such as plates, knives, cutting board, and vegetable slicer stored clean with food, food debris, stickers, and sticker residue. REPEAT. CDI - PIC removed items to be rewashed. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple items in top of salad prep unit above 41 F. Items in the bottom of the unit were 41 F or below. See temp chart. REPEAT. CDI - PIC voluntarily discarded items. -3-

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 multiple food items in prep tops without date marks such as pimento cheese dip and cut lettuce. CDI - PIC voluntarily discarded items that could not be traced back to original containers in WIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut tomatoes in WIC datemarked for 12/22. REPEAT. CDI - PIC voluntarily discarded. Points not escalated due to improvement from prior inspection. -1.5-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tuna in salad prep unit still in sealed ROP packaging. CDI - PIC voluntarily discarded.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small metal cup submerged in sauce in grill line prep unit. REPEAT. CDI - cup was removed from sauce. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on food-debris covered shelf beside small oven unit. CDI - knife was removed to be rewashed. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean containers wet stacked in dish wash area. CDI - PIC separated containers to air dry. -0-

5-205.15 Maintain a plumbing system in good repair. Observed one out of three hand sinks by WIC plumbed with hot water only. Observed prep sink by WIC with leak at faucet. REPEAT. Points not escalated due to improvement - two hand sinks re-plumbed for both hot and cold water. -1-

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf. Observed bar service mat inside of bar hand washing sink basin. CDI - Obstruction removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered dry foods on prep counters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed x2 soiled glass cups stored as clean on glassware rack at bar area. CDI - Utensils removed to re-W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed container of cooked linguine pasta cooling since previous day. CDI - EHS educated and product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products inside flip top, entire prep unit and reach-in unit > 41. Refer to temperature chart. Units unable to maintain temperatures < 41 F. Products stored in units from previous day. CDI - Foods from previous day voluntarily discarded. Facility will discontinue use of refrigeration untis until repairs made through Georgia Air. 3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 no date marking on cooked shrimp, crab cakes, (x3) portioned bags of rice and roasted garlic. PIC confirmed first use/prep dates. CDI - All products date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no pull date on container of rockefeller topping, no date mark on opened container of liquid eggs and expired milk (manufacturer’s best use by date 7/18/22). CDI - All products voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large container of linguine pasta cooling tightly covered in walk-in cooler since previous day. CDI - Product voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed x2 unidentifiable squeeze bottles inside flip top unit.

6-501.112 Remove dead or trapped birds, insects, rodents and other pests. Observed dead cockroach inside bar floor drain.

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 x4 small single service plastic cups submerged inside salad dressing.

REPEAT: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed cracked glass cup stored on bar glassware rack. CDI - Utensil voluntarily discarded. REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up around sides of walk-in freezer door, icy build-up on condenser connection line in walk-in freezer, bottom of walk-in cooler door damaged and separating and reach-in unit door not shutting properly. Repairs needed.

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 sides of cook line equipment and inside surfaces and gaskets of reach-in coolers with food debris build-up. Recommend higher cleaning frequency.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed facility hand sinks serviced with only hot water. Repairs needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle and dumpster sliding doors left open. 5-501.111 Keep storage areas and bins for waste in good repair. Observed recycle bin missing top lids.

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 x2 damaged corner wall tiles. Repairs needed. 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 cleaning needed on walk-in freezer flooring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep counter, sunglasses and set of keys stored with bottles of seasoning on storage shelving above prep counter. CDI - Items removed.

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf. Observed plastic lids stored on hand sink next to steamer and hand sink across from upright reach-in unit. CDI - Lids removed.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products inside upright reach-in and make units > 41 F. Refer to temperature chart. All other products inside units recorded at < 41 F. Several products stored in units from previous day. CDI - Foods from previous day voluntarily discarded, others taken to walk-in cooler to cool to < 41 F. EHS noted make unit (flip top) unable to hold TCS foods < 41 F. Facility will discontinue use of the unit until repairs made. 3-DAY VERIFICATION REQUIRED.

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. 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 american cheese without date marking. Product was first used 4/21/22. CDI - Product date marked.***No points deducted due to significant improvement from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x1 box of lemons stored on floor. CDI - Product re-located to shelving.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic containers with cracks and no longer smooth and cleanable. CDI - PIC voluntarily discarded utensils. 4-501.11 Maintain equipment in good repair. Observed ice build-up around sides of walk-in freezer door and make unit (flip top) lid in need of repairs.

REPEAT: 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 method for high-temperature warewashing.***No points deducted due to ECOLAB technician being present during inspection. Technician confirmed facility’s order for high temperature sanitizing thermometer and provided ETA of delivery within 5 business days (by 4/29/22). PIC will contact EHS when device arrives to facility.

5-205.15 Maintain a plumbing system in good repair. Observed facility hand sinks serviced with only hot water. Repairs needed.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided information via email regarding 2017 Employee Health Policy changes and hard copy of Employee Health Policy.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed evidence of ice cubes thrown inside hand washing sink next to steamer. CDI - EHS educated PIC and staff to use handsinks for hand washing only. Ice cubes removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed 1x plastic container stored as clean with sticker residue present. CDI - PIC took utensil to dish pit to re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products inside upright reach-in unit > 41. Refer to temperature chart for details. All other products inside unit recorded at < 41 F. PIC stated that the products were transerred from walk-in cooler to upright reach-in unit 45 minutes prior to inspection. CDI - Items taken to walk-in freezer to cool down to 41 F.

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 products such as scallops, creamed spinach portions, lobster tails, cooked pasta, mixed greens, cut lettuce, mozzarella cheese and an opened container of heavy cream with out date marking. PIC confirmed first use was 2/24/22. CDI - All products date marked.

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 2x unidentifiable squeeze bottles inside make unit. CDI - Products labeled.

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 damp cloth stored on ice cream reach-in unit. CDI - PIC removed cloth.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2x knives stored in between spaces of make unit lids. CDI - Utensils taken to dish pit to be re-W/R/S.

REPEAT: 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 method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply. PIC contacted ECOLAB technician and placed order for a device. 10-DAY VERIFICATION REQUIRED.

REPEAT: 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 cleaning needed on walk-in freezer flooring.*** No escalation in points due to different category observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and set of keys stored with single service items on storage shelving. CDI - PIC removed to designated area.

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 method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.

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 inside and handles of reach-in coolers and cold drawers with slight food debris build-up. Recommend higher cleaning frequency.

REPEAT: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment not being used stored in back of premises.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink & surface sanitizer dispenser at 3-compartment sink not meeting required concentration (range 272 - 1875 ppm). 3x attempts made at dispenser without success. CDI - PIC manually re-made sanitizer and demonstrated sanitizer concentration at 1875 ppm lactic acid; PIC will manually make sanitizer solution until repairs have been made. VR REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed artichoke and lemon butter sauce holding < 135 F at hot well. Refer to temperature log. Items were placed into hot holding before EHS arrival; hot well appeared to have low water. CDI - PIC re-filled hot well water levels and re-heated products up to 165 F for hot holding.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in flip top unit II and salad prep top units that were above 41 F: Artichoke, peas, diced tomatoes, imperial dip, cut lettuce and cooked noodles; these products had been prepped before EHS arrival. CDI - All foods placed into ice baths and taken to the WIC to rapidly cool down. Flip top unit not capable of cold holding as temperature recorded at unit was 50 F. In need of repair. EHS instructed PIC to use other cold holding unit(s) until repairs are made. VR REQUIRED.

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 sour cream with date marking exceeding 7 day requirement (prep: 9/21). Observed 2x containers of cut lettuce and 1x container of heavy cream without date marking. CDI - PIC voluntarily discarded all products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of brownies stored on floor of walk-in freezer. CDI - PIC placed product on nearby shelf.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hot water faucet at mop sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door left open.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment not being used and stored in back of premises.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI-paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed hand sink in bar area that had drink pads in the sink. CDI-drink pads were removed. Maintain access to hand sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in kitchen area. CDI-soap was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cole slaw and lettuce in the flip unit and tuna and chicken (both raw) in a reach in that were above 41F. Cole slaw and lettuce were prepped before EHS arrival and were being used. Tuna and chicken were placed into reach in when facility opened. CDI-all foods taken to the WIC to rapidly cool down. Ice was also placed on food to help them reach proper temperature.

3-501.13 Use approved thawing methods. Observed crab meat and cod thawing under water that was greater than 70F. CDI-ice was added to the containers and foods were bagged and placed into WIC as they had already finished thawing out.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several members of kitchen staff prepping food that were not wearing hair restraints. EHS spoke with PIC about employees wearing hair Restraints while prepping or cooking food in the kitchen.

4-501.11 Maintain equipment in good repair. Observed gaskets on tall reach in cooler needing to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pipe connected to grill to be covered in greaser buildup.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors behind grills and oven. Observed build up on floor by can wash.

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 asparagus cooling in the WIC with the lid on and in the flip unit. Both were prepared before EHS arrival. CDI-Asparagus in WIC had the top removed so it could rapidly cool and asparagus in the flip top unit were removed and taken to the WIC. Observed spinach that had previously been out and used in a cold holding drawer tightly wrapped. CDI-spinach was unwrapped and taken to the WIC to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottles of oil and containers of sugar and flour that were not labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of tossed salad tightly covered while cooling. CDI- container was partially uncovered and placed on one level while cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products such as turkey, and cream containers on floor of walk-in freezer. CDI- Items were placed on shelf. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigerator door near grill. Also, observed some microwaves that were missin door handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving surrounding ovens in kitchen area. Clean grease from fyers, grill, and refrigeration units in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, spring mix salad, crab meat, and cabbage in prep top and cold drawers, maintaining temperatures above 41F. See chart above. Ambient air temperature of cold drawer is 40F. CDI - Items voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (outside of season flour bin, inside all three microwaves, shelving underneath microwaves, etc.).

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 cleaning needing to be done on floors by fryers and ovens (where oils are stored), behind fryers, and other kitchen corners. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives and and scooper had food drebris on them. CDI- Taken to dishwasher.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Two flies observed at dish pit area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor in WIF.

2-301.14 Wash hands after activities that contaminate them. -P: Observed gloved employee wipe down work area with cloth from sanitizer bucket, then proceed to work with shrimp at prep area. CDI- stopped employee, had employee discard gloves, wash hands, then put on new set of gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee wipe down work area with cloth from sanitizer bucket, then proceed to work with shrimp at prep area. CDI- stopped employee, had employee discard gloves, wash hands, then put on new set of gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed several items in prep cooler top and protein refrigerator holding above 41F, some items measured above 45 F. CDI- items moved to walk-in cooler for cooling to 41F before end of inspection. Refer to temperature chart

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found some small containers of TCS food with no date marking. CDI- all undated items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed items in small holding units with 4 hour labels for TPHC, but no written procedures. Return visit required to see procedures have been obtained.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets holding wiping cloths to be less than 100 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacking of bar glasses while wet.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors needed. Ceiling vents dusty. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Re-caulk handsink to wall at right entrance to kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage on main prep line, beverage was on a shelf above food prep area. Ensure employee beverages are stored in areas where contamination cannot occur. CDI (Corrected during inspection)- Drink discarded.

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 a sheet tray of pecan stuffing that was cooked yesterday and had been in the walk in cooler since it was cooked. The pecan stuffing was 48F - 51F. Ensure all TCS foods cool within the proper cooling parameters. CDI- Pecan stuffing voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce and one container of portioned goat cheese holding above 45F in prep top coolers on the main prep line. See temperature chart. Both containers of lettuce and goat cheese were double panned in the prep top cooler. Ensure all TCS foods are maintained at 45F or below while in cold holding. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Lettuce and cheese moved to bottom of prep units.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of peas dated 12/13 - 12/17. Ensure all TCS foods are discarded when the time/temperature window has expired. CDI- Peas 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 pecan stuffing that was cooked yesterday at 48F - 51F in the walk in cooler. Pecan stuffing was on a sheet pan but stuffing is very dense and thick. Cool stuffing in smaller portions to ensure it is cooled within the proper cooling parameters. CDI- Stuffing voluntarily discarded.

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 At time of inspection, observed food employee touching ahi tuna sashimi with bare hands. CDI Product was discarded and PIC will review with staff bare hand contact, hand washing and glove change.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling hotel pan at hand sink. CDI Food employee stopped and directed to only use hand sinks for hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee while wearing gloves touching hat/head. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee wearing gloves going from dirty to clean. CDI Food employee stopped and directed to remove gloves and wash hands. REPEAT. **Cited both due to overall issue today is regarding proper glove change. As a whole handwashing was good; need to work on proper glove change as task finish and ensure hand washing is included.*

4-501.11 Maintain equipment in good repair. Observed far right flip top unit with significant ice build-up around back part. Make sure to have service/ensure defrost is working properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up in reach in units, back of flip top units, sides of equipment, gaskets etc. Make sure to increase cleaning frequency.

6-303.11 Intensity-Lighting - C Areas where food preparation occurs should have at least 50 foot candles; observed on line foot candles less than 30. CDI PIC adjusted lighting

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 food employee not using protective barrier when turning off faucet. CDI Food employee directed of correct hand washing policy. 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 twice cleaning food contact surfaces then proceed to don gloves to continue with food preparation. CDI Food employee directed to wash hands.

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 several shell stock tags not labele; missing some from end of october till mid november. VERIRFICATION REQUIRED.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored over ready to eat products. CDI PIC relocated unwashed produce to bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P Observed steak being stored over pork. CDI PIC relocated steak; steak is cook to order must store based on cooked order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee going from walk in cooler wearing gloves to food line to continue with food preparation. CDI Directed PIC to review glove change with food employees to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cooling racks stored as clean with significant food debris on them. Observed pans and utensils stored as clean with food debris on it. CDI Items returned to ware washing. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris in ice machine. Make sure to increase cleaning frequency.

Observed tomato and pico de gallo cold holding on line above 45 degrees. CDI Items will be placed on time for today. REPEAT. Points not escalated for two items. If seen in next inspection, points will be deducted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. Make sure to store at least 6 inches off the floor.

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 wearing a watch and braclet while preparing food. Make sure to remove all jewelry other than plain wedding band.

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 several sanitizer buckets soiled. Make sure to change out buckets once become soiled with debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils can air dry. Observed food employee towel drying. Make sure food employees air dry all products. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with food debris on it. CDI Items returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed goat cheese and butter cold holding above 45 degrees. CDI Goat cheese discarded and ice placed on butter. **Goat cheese was overstacked above chill mark and butter was on ineffective ice bath; explained both circumstances to PIC and implemented corrective actions immediately.*

3-501.13 Use approved thawing methods. Approved thawing methods are under refrigeration, as part of the cooking process, in the microwave or under running water for raw products as long as water temperature is below 70 degrees and raw product does not rise above 45 degrees. Observed sea bass thawing under running water of 80 degrees. CDI Water was turned off and sea bass moved to walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to spread out so sanitizer will work effectively.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing equipment such as basins, spray arms and baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. Observed significant food debris on clean side of baseboards while clean equipment/utensils coming out of ware washing. Make sure to keep clean prior to use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in unit shelving and gaskets near frying station. Make sure to increase cleaning frequency.

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 minor food splatter on walls behind flip top unit and near turbo chef. Make sure to increase cleaning frequency.

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 working with raw fish go to walk in cooler and grab some seafood, walk out and then proceed to don gloves. CDI Food employee directed to remove gloves and wash hands.

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 two containers of buttermilk and one pan of crab cakes not date marked. CDI All items were discarded; good date marking over-all with regards to these items.

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 one pan of tomato tightly covered and still cooling in walk in cooler. CDI Tomato container was cracked to allow heat to release.

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 food employee not using the protective barrier. CDI Teaching lesson and PIC discussed with food employees correct procedure.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of tomatoes being stored on top of washed produce and veggies. CDI PIC rearranged.

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 feta cheese overstacked in pan; past chill line reading above 45 degrees on top. Observed goat cheese reading above 45 degrees in flip top unit; double pan. Make sure to not stack past chill line. CDI Goat cheese was split between two.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food for donation on the floor in the walk in freezer. CDI PIC moved to the shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment. Make sure to spread out, pyramid stacked to allow sanitizer to air dry to work properly.

4-502.11(A) Maintain utensils in good repair. Observed tongs not smooth and damaged. CDI Tongs thrown away. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust near drink station above tea pitchers. Make sure to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall near fryer not smooth and not easily cleanable. Make sure to keep in good repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with food debris stored as clean. CDI took to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup of debris .

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 anchovies in low boy with no date labels and cream and milk in walk in with no date labels. CdI all products discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0pts - Observed one employee donning gloves without effective handwashing. CDI - Corrected by PIC. Rewashed. Re-training on handwashing for all staff is recommended.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Observed minor mold build up on soda nozzles. CDI - Cleaned on site. Need for brushes and proper hand cleaning. Observed drinks stored in glass bottles that are reused. No brushes available for proper cleaning. Ensure that proper brushes are used and washed in 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Marsala sauce (125F) and lobster butter (98F) out of temperature compliance. CDI- discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sauces in bottles read 47-60F (sour cream mix, garlic and oil mix, butter mix). Observed items left out at room temperature reading 46-63F (lobster meat, vegetables, etc). CDI- All items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time for the citrus marinade or roasted garlic. When time is being used instead of temperature proper time stamps and procedures shall be in place. CDI - Stamped. No true procedures in place. Verification required for procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Salmon on specials menu with no asterisk. CDI - Corrected on site.

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. - 0pts - Ice scoop holder soiled. Utensils stored in water reading 125F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on over head shelving, white bins holding utensils, and exterior of dish machine.- Observed sticker residue on some pans on the outer most where they are not stacked. Continue to work on this.

3 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. 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. Walls: Wall cleaning needed behind warewashing area to remove mold build up. Caulking missing in this area. Replace. / Wall cleaning needed near fryer station for oil and debris. Floors: Floor cleaning needed in walk in cooler.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Letter of guarantee for Norwegian salmon was not available. // Ensure that letters match up to suppliers at all times. Verification required. Establishment shall not sell any Norwegian salmon undercooked to the public until letter is received. (All fish must reach 145F or greater)

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 - Repeat - Observed several items prepped at room temperature reading 47-60F tightly covered or placed on make top unit. CDI- Items vented and items placed on the line placed in reach in for rapid cooling.

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

3-302.15 Wash fruits and vegetables prior to use. - Repeat - Observed avocados with sticker residue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed sticker residue on some pans on the outer most where they are not stacked. Continue to work on this. // Cleaning needed on shelving near fry station. // Minor cleaning needed in 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. 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. 0 pts - Walls: Wall cleaning needed behind warewashing area to remove mold build up. Caulking missing in this area. Replace.

3-203.12 Retain tag on the bag of shell stock until empty. Record date on the tag when the last shell stock from the container is used. Store tags in chronological order for 90 days. -Pf - Dates for shell stock were inconsistent. Ensure that dates when last used are placed on all tags. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Salad spinner and dicer observed with food debris. Sticker residue observed in containers. CDI- Items to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Garlic and oil mix was being kept at room temperature (71F). CDI- Product discarded. Will follow cold holding procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Salmon on brunch menu did not have asterisk or disclosure follow. CDI- Menus were discarded and will be re-printed before Saturday lunch.

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 - 0pt - Bags of spinach tightly wrapped read 51F. Pad thai noodles read 50F tightly covered. CDI -Items vented. Cooling allows for uncovered or loosely covered foods.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Fruits in bar used for zest still had sticker residue. All fruits and vegetables must have stickers removed and washed before cutting or piercing in any way,

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Repeat - Utensils stored in water of 108F. CDI- Water changed to read 140F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Tomatoes, lettuce, tartar, and cheese dip stored on make top unit were overfilled causing temperatures to rise to 50F on upper layers. Butter placed on make top in container read 56F. Ensure that all products are filled to fill line to ensure compliance especially when lids remain open for an extended period of time. CDI- Product was placed in cooler for rapid cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Date missing from cooked ham not properly dated. CDI- PIC discarded ham and dated milk., 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Cooked lobster dated for 12/05 should of been discarded 12/11. CDI- Product discarded.

3-306.11 Food Display-Preventing Contamination by Consumers - P - 0 pts - Grape fruit, lemon, and orange stored on bar. Items used as zest for beverages that are consumed by customers ensure product is protected at all times.

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. - Utensils in two areas stored in water of 71F and 111F.

4-501.11 Maintain equipment in good repair - Assess shelving throughout for rusting and chipping. 4-501.11 Maintain utensils in good repair - Observed several cracked, broken, or burned containers that are no longer easily cleanable. Replace utensils as needed to ensure proper cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler. CLeaning on shelving above prep areas. // Remove stickers from outside of containers.

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. - 0 pts - Physical facilities: Cleaning needed on vent cover near walk in cooler.

4-601.11 Food contact surfaces shall be clean to sight and touch. - Observed sticker residue on containers stacked by dish machine. Remove labels. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Repeat - Soda nozzles are soiled. Clean soda nozzles as often as necessary to prevent build up. All other items on previous inspection corrected. Recommend to consult with manufacturer on how to properly clean soda nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Pasta stored under cooling potatoes read 48-53F. Assess storage of products and how heat from other products can cause temperatures to rise. CDI- PIC voluntarily discarded to ensure compliance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Repeat - "Atlantic salmon" that may be undercooked is not asterisk. PIC states that "Wild caught salmon" listed on speciality menu is not allowed to be undercooked. PIC sent information to the corporate office to attempt a repeat as soon as possible. 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 - Repeat - Asparagus, broccoli, lettuce, and tomatoes stored tightly covered. Cooked eggs stored on make top unit. Sauce (garlic and oil mix) cooling in improper ice bath. CDI- Tomatoes and asparagus uncovered. Broccoli and lettuce placed on sheet pan to cool quicker. Eggs stored in reach in. Ice was added to sauce to ensure compliance. // Observed employee about to portion rice into bags that read 62F. Ensure that employees taking temperatures during cooling and before portioning in tightly covered containers. One or more cooling methods shall be used to achieve temperature compliance within time/temeprature parameters.

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. - 0pts - One bucket with build up. CDI- Sanitizer solution replaced.

4-501.11 Maintain equipment in good repair - 0 pts - Assess shelving throughout for rusting and chipping. 4-501.11 Maintain utensils in good repair - 0 pts - Observed several cracked, broken, or burned containers that are no longer easily cleanable. Replace utensils as needed to ensure proper cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler.

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. 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. Floors: Regrouting needed in areas throughout kitchen and in can wash. Walls: Wall cleaning needed throughout especially at warewashing area and near fryers. / Recaulk areas missing caulk (ie. 3 compartment sink)

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Lettuce spinner observed soiled. All soda nozzles observed with visible mold build up. Lettuce spinner should be cleaned after use or every 4 hours. Soda nozzles should be clean as often as necessary to prevent soil or mold build up. CDI- Nozzles were cleaned. Lettuce spinner was placed in dish area to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in bar area read 50ppm. CDI- More solution was added. Sanitizer read 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed visible sticker residue on pans. Sticker residue should be completely removed when washing pans. CDI- PIC will remove sticker residue.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Container of pasta, marinara, goat cheese, milk, and butter milk were not dated. CDI- All items were properly dated by PIC. Pasta was discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0 pts - Special' s menu didn't have an asterisk next to oysters. All other menu items were properly labeled. CDI- New menu's were reprinted during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Mixed vegetables bags, mushrooms, and snap beans in walk in cooler were tightly covered. Cole slaw stored on holding unit read 50F. Green beans stored in low boy read 58F.

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. - 0 pts - One container holding utensils read 76F. CDI- Utensils were removed until water reached 135F.

4-501.11 Maintain equipment in good repair. - 0 pts - Rice cooker is damaged. Door handle on tuna cooler is damaged. Replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on shelving next to fryers and on lower portions of prep tables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one of the salad cooler cold holding an opened bag of lettuce at 54F. CDI- PIC inspected unit and determined unit was in need of defrosting. PIC instructed an employee to defrost unit. All lettuce was pulled from unit and placed in the walk in cooler until salad cooler is cold holding 45F or below.

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 gallons of milk past its expiration date (should have been discarded 12/7). CDI - Discarded by PIC during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and/or end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin or end time marked on the prep pan of unsalted butter being held by TPHC (written TPHC for unsalted presented to EHS during inspection). CDI by education and employee marked end time on the prep pan.

3-305.11 Store food where it is not exposed to splash, dust or other contamination. Observed the ice bins in the bar area uncovered.

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed wild caught Sockeye Salmon offered undercooked on the menu with no parasite destruction documentation or aquacultured documentation. Facility must cook this Salmon to 145F for 15 seconds and remove the asterisk from the menu next to this item.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzles, food debris on the utensils in the hot dipper well, not in use, and some labels left on the pans and containers. Soda nozzles were placed in soda water to aid in the cleaning process instead of sanitizer. Facility was just soaking them in sanitizer. Contact Coke for other recommendations for cleaning. Instructed PIC to remove stickers and utensils were washed during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed mango salsa 114F and artichokes 125F in table top steam unit. Items were reheated in the microwave. REPEAT

6-501.11 Maintain physical facilities in good repair. Observed floor grout missing from the dirty dish area and caulking behind dirty dish line in need of replacing.

6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. Paper towels were missing at one kitchen hand sink and one bar hand sink. Restocked. 5-205.11 Handwash sinks shall be accessible at all times for employee use. Observed glass rack obstructing handwash sink at bar. Moved rack.

3-302.11 Food shall be separated during storage and preparation to prevent contamination. Observed vacuum packaged raw pork chops and raw beef stored above ready to eat foods in walkin cooler. Also, observed raw seafood stored above anchovies, sundried tomatoes and proscuitto in walkin cooler. Rearranged. Observed raw shrimp being thawed in first bay of 2 compartment sink and cooling sauce in an ice bath in the second bay. Staff removed the cooling sauce to an ice bath away from raw shrimp.

4-501.114 Sanitizer shall be at approved concentrations. Observed one bucket of sanitizer at 100ppm Quat. Observed bar sink at 100ppm Quat. Refiled both with correct level of sanitizer. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed buildup on ice machine chute and on soda nozzles. Clean and sanitize. Observed sticker residue on containers stacked by dish machine. Remove labels. Return visit required.4-702.11 Equipment and utensils shall be cleaned before sanitizing. Observed lettuce spinner sprayed off and set aside to sanitize. This must be washed first then rinsed and sanitized last. Moved spinner to 3 compartment sink to clean.

3-501.14 Food shall be cooled from 135F to 70F within 2 hours and from 70F to 45F within 4 additional hours. Observed bacon garlic cooling in walkin. Middle of food was 96F after 3 hours. Facility discarded.

3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed artichokes holding at 127, mango salsa at 115F. Both were reheated above 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below or 4 days if stored between 41-45F. Observed mozzarella and cream cheese missing a date mark. Labeled. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Observed 3 jugs of milk past the manufacturer's expiration date. Discarded. Greens stored in prep unit labeled 2/23. Discarded.

3-501.19 If Time as a Public Health Control is utilized, procedure must be available and food shall be labeled with start or discard time. Observed butter (for lobster rolls) sitting out at room temperature. Staff keeps butter for 4 hours before discarding but procedures could not be located and butter was not labeled with time. Left TPHC application to be filled out. Return visit required.

3-603.11. Ensure a consumer advisory is provided for foods served raw or undercooked. Observed specials table tent, flyer and specials menu missing consumer advisory for steak. Facility advised they would speak to corporate about this. Return visit required to ensure advisory has been added.

3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed bacon garlic cooling in a container in the walkin cooler. Ensure you stir frequently as this is a viscous substance. Facility agreed to spread on a sheet pan in the future.

3-305.11 Food shall be stored at least 6 inches above the floor. Observed box of shrimp and breading on the floor of the walkin cooler. Staff moved off floor.

4-901.11 Utensils shall be air dried. Observed containers stacked wet. Separate to air dry.