CUSTOMSHOP, THE

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap provided at hand sink by walk in cooler. CDI: Soap was provided.

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 multiple mussel tags without last sale date recorded. PIC stated they have stopped serving mussels as of 10 days ago due to items being unavailable from supplier. CDI: PIC stated they will not be serving mussels for the rest of the year.

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 pasta cooling from 8/15 at 43-44F. CDI: Item was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 containers of crab/shrimp mix above 41F inside prep top. Items were in deli containers and stacked too high. Observed salsa verde above 41F in prep top, item was being stored in a deli container inside a plastic pan. CDI: Salsa verde was placed into walk in cooler to cool, crab/shrimp containers were 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 .

3-501.18 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 containers of cut lettuce with prep date of 7/30 and 8/6. CDI: Items were voluntarily discarded. Overall date marking was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding Salsa roja being held on TPHC without written procedures. CDI: Written procedures were filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed multiple packages of ROP raw beef trimmings and a steak. Items were located inside reach in freezer and were dated from 7/15. Facility does not have HACCP approval for ROP. CDI: Items were voluntarily discarded. 3-502.11 Obtain a variance for specialized processes.-Pf. Observed one package of ROP fish. Facility does not have a variance for ROP of fish. CDI: Item was voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed one package of ROP fish. Facility does not have a variance. CDI: ROP fish was voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling since 8/15 in a deep plastic container with lid attached. CDI: Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.111 Keep storage areas and bins for waste in good repair. Observed lid for dumpster broken and pushed inside. Repair.

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 four rolling bins of non-TCS food items unlabeled. Label all rolling bins for easy identification.

4-501.11 Maintain equipment in good repair. Observed water leak from handsink located in front of the WIC. Repair water leak. REPEAT VIOLATION.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed damaged FRP wall above the can wash. Repair FRP wall so that it is smooth and easily cleanable.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since not an egregious violation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one FOH employee wash his hands at the handsink then turn faucets off without using a protective barrier, twice. CDI: PIC educated employee and employee re-washed hands.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap located at prep sink. Remove soap from prep sink so employees do not confuse this as a handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed few containers of cooked food items left uncovered after the cooling process was complete from previous night or couple days prior. Ensure all cooked food items are covered to prevent contamination.

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 cambro of pickled mussels cooling inside the WIC, but having no temperature change after 20 minutes passed. PIC stated they placed these in to cool about an hour prior. EHS observed other food item cooling inside WIC met cooling rate. CDI: PIC moved pickled mussels into a shallow hotel pan so mussels can cool down quicker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed handsink located next to the WIC out of order. PIC stated they have a work order in to have this repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips to measure concentration levels of the QUAT sanitizer used at the 3-compartment sink. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in hood. Replace with new lightbulb.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut fennel, lettuce, and burrata cheese in salad cooler measured 44-48F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool down. 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 .

3-501.15 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 Cooked peas were actively cooling in bottom of sandwich cooler in deep container. Employees must use freezer, ice bath, or walk-in cooler to cool TCS foods. Also, use shallow pans instead of deeper pans when cooling TCS foods. CDI - PIC moved cooked peas to shallow pan and placed in walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked artichokes were cooling in bottom of sandwich cooler at 63F. PIC stated they began cooling around 2:15PM. Use walk-in cooler or ice bath to cool TCS foods before putting them in refrigeration on line. CDI - PIC moved cooked artichokes to a sheet pan and moved them to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Opened box of aluminum foil cups observed on floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

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. Some buildup on floors underneath equipment and on walls in some areas. Clean physical facilities more frequently. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Partially cooked raw duck stored on shelf above Raw hamachi stored on shelf above cheese in salad cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 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. Black buildup in ice machine. Clean ice machine more frequently. REPEAT

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Partially cooked duck observed in sandwich cooler bottom. Establishment must have a non-continuous cooking process approved by health department before using non-continuous cooking methods. Raw animal foods may only be par-cooked if the second cooking step achieves the final cook temperature (can’t be served undercooked if it non-continuously cooked, duck must be cooked to at least 165F if par-cooked). CDI - PIC educated on non-continuous cooking and he discarded the duck. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pea stew, hamachi, raw scallops, chick peas, squash puree, burrata, marscapone, and duck measured 43-54F in coolers along the line. PIC states that items possibly warmed up when staff transferred everything from the walk-in cooler at 3PM. 1 cooler is frozen up in the bottom so it is not functioning properly. The other coolers appear to be holding below 41F. CDI - PIC moved items to walk-in cooler to cool below 41F. Establishment will be using TPHC for TCS foods on the line in the future. PIC e-mailed TPHC form and he filled it out during inspection. 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 .

3-501.15 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 Puréed chick peas were cooling in deep plastic containers with lids on them at 54F in the walk-in cooler. Leave TCS foods loosely covered or uncovered when cooling. Use ice bath if cooling is done in larger containers. CDI - PIC vented containers to continue cooling. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large amount of TCS foods out of temperature along line. Ensure refrigeration is functioning and working to hold all TCS foods below 41F or less. CDI - PIC moved TCS foods above 41F to walk-in cooler to cool to 41F and will then use TPHC on line.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Some spatulas have melted handles. Replace spatulas. // 4-501.11 Maintain equipment in good repair. 1 sandwich cooler was not holding below 41F and was frozen up. Repair cooler. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Duck demi (5-22 and 5-30), cooked garlic (5-27), cooked potatoes (5-30) and feta cheese (5-24) were past 7 days since preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 1 employee observed handling fennel with bare hands. PIC stated it is served raw. Another employee observed handling leafy greens with bare hands while cutting. PIC stated it is served raw as well. Do not handle ready-to-eat foods with bare hands unless the food will be heated to at least 145F. CDI - Fennels and greens discarded, employees educated and donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 Raw beef measured 53F after cutting in sandwich cooler top. Beef began cooling at 2PM. Use walk-in cooler or other approved method to rapidly cool TCS foods after preparation. CDI - Raw beef moved to walk-in cooler. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on top of sandwich cooler and on drainboard of prep sink. Store employee drinks in a separate area, such as a low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items placed into RIC by RIF holding above 41F. Ambient in RIC prep unit holding above 41F. PIC stated they had been having issues with unit off and on and not been keeping anything in the unit over night so all items had been placed in unit less than 1hour prior. Items placed in WIC to quickly cool. PIC has contacted repairman. PIC filled out emergency TPHC to use pre unit until fixed. Repeat VR required 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility is curing raw eggs for 8 days in the WIC, then date marking and holding another 7 days for service. Approved variance is need for this specialized process. CDI. PIC voluntarily discarded item and agreed to discontinue process unless obtained an approved variance. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility is curing raw eggs for 8 days in the WIC, then date marking and holding another 7 days for service. Approved variance is need for this specialized process. CDI. PIC voluntarily discarded item. For more information on how to request a variance please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly, flying around dish pit during inspection. Keep facility free of pests.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Garlic purée measured 120F in water bath. TCS foods in hot holding shall measure 135F or above. CDI - Garlic purée reheated to 170F. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage, Burrata, pickled vegetables, and raw beef in sandwich cooler measured 45-50F. Cooler air temperature was 54F. CDI - TCS foods moved to walk-in cooler to cool. Establishment will use TPHC for items in this cooler until it is repaired. Follow-up visit to be conducted to ensure cooler has been repaired. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Potatoes cooling at 100F in deep container in walk-in cooler. TCS foods must be cooled in shallow pans to facilitate cooling. CDI - Potatoes moved to sheet pan and reached below 70F within 2 hours. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Side door to establishment is not self-closing. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door and repair sandwich cooler that was holding at 54F. 0 pts.

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 personal employee beverage sitting on side of flip top cooler immediately adjacent to food items at the line.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for washing hands at hand sink near dish area. CDI - soap provided. 6-301.14 Post a handwash sign at each handsink. Observed hand washing signage missing from bar hand sink and from hand sink near cook line. PIC provided signs during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon stored directly above whipped cream in reach in cooler near line. CDI - salmon moved to bottom. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 grits holding at 111f in hot water bath at line. PIC noted they had been fully reheated before placing into the water bath. All other foods in the bath above 135f. CDI - grits re-heated to above 165f as they had been in water bath approximately 1 hour

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 numerous prepared TCS foods in cold holding units with expired date marking including ham 5/31, garlic 8/18, garlic oil 8/18, whipped ricotta 8/27, shaved melon 8/27, Parmesan miso 8/22, Bechamel 8/31, and more. CDI - PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service.

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 to go containers and lids stored directly on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment’s quat test strips have been exposed to moisture and are no longer working properly - not accurate. No other quat test strips available. Obtain working quat test strips. Verification required within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed vacuum sealed melon mixed with restaurant food items in WIC. PIC noted that the melon was personal food and was vacuum packed at his home. Separate personal food from restaurant food and clearly designate that it is not for service to customers. Establishment would need a HACCP plan in order to vacuum pack melon in the establishment an store in the cooler for service to customers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handle personal cell phone and then return to food prep without washing hands. CDI - hands washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed kitchen hand sink used as dump sink. CDI by education of employee. EHS directed employee to use alternate sink for dumping coffee.

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 halibut on menu denoted with consumer advisory and no supplier guarantee that the fish is free of parasites. Observed hamachi (yellow tail amberjack family) offered undercooked on menu with no parasite guarantee information available. Either provide parasite guarantee for both fish items or remove the consumer advisory denotation from the menu and fully cook the fish. Verification required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged re-wrapped carpaccio stored directly above unpackaged pasta in reach in freezer. CDI - carpaccio relocated to bottom.

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 slicer with dried food residue on blade area. PIC confirmed slicer not used today. CDI- slicer cleaned.

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 on date marking please visit: http://meck.co/FoodSafety. Observed some prepared foods with expired date marking including aioli 4/23, missing date marking including cooked fava beans and house bread pudding, or inaccurate date marking which appears expired including spaetzle 4/23. CDI - items discarded or corrected if bulk product present in WIC. Significant improvement in overall date marking observed. Points reduced to 0. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles PIC identified as sanitizer throughout kitchen with no identification. CDI - PIC labeled. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed cases of raw proteins stored on floor under shelving in WIC. Store food at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed immersion heater in poor condition repaired with black electrical tape. Repair to meet ANSI standards or replace. Observed damaged gaskets on WIC. Observed ice machine no longer operable/in use. Repair or remove from establishment. REPEAT- no point escalation as previous repair issues corrected.

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 residue and other buildup on shelving units in kitchen. Clean. REPEAT- improvement noted in overall equipment cleaning. No point escalation.

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 accumulated debris on floors under/behind equipment and at baseboard coving in various back of house areas. REPEAT

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed shop vac, mop bucket, and other various items in front of back area hand sink blocking access. CDI - items removed. Do not block access to hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items in flip top service cooler at cook line above 41f. See chart. Ambient air temperature of cooler at 46f. CDI - all food discarded as it had been in unit since Sunday as establishment is closed on Monday. PIC noted that the thermostat on the unit had been adjusted to high setting. Thermostat adjusted and EHS verified ambient temperature of cooler recovered to 37f during inspection. 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 on date marking please visit: http://meck.co/FoodSafety. Observed multiple prepared TCS foods in establishment cold holding devices including WIC and prep coolers including cooked sauces, cooked vegetables, cooked proteins, open soft cheeses, and more with no date marking. Foods with unknown prep dates discarded, however, due to quantity of foods without date marking, full correction could not be achieved during inspection. Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles PIC identified as sanitizer throughout kitchen with no identification. CDI - PIC labeled.

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 various working containers of liquids - oils, vinegars, etc. - with no identification present need to be labeled. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in freezer with damaged gasket and mechanical issue resulting in buildup of excessive pooled ice inside the unit. Repair. Observed bulk ice machine lid repaired with black tape and drop plate held in place with rusty screw. Repair. REPEAT

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 greasy residue and other buildup on shelving units, sides of equipment, exteriors of bulk food storage containers, and other non-food surfaces throughout kitchen. Clean. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in walls and ceiling tiles out of place throughout kitchen area. 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 accumulated debris on floors under/behind equipment and at baseboard coving throughout back of house. Splatter on back of house walls. Clean REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed bartender using bare hands to cut orange for customer beverage. CDI - EHS directed employee to discard orange, wash hands, and don gloves before cutting new orange for beverage service. Do not handle ready to eat food with bare hands.

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 snapper crudo on menu which employee confirmed is served raw. No parasite destruction information available from vendor for snapper. CDI - PIC to discontinue the menu offering or fully cook the snapper prior to using in the recipe.

3-304.15 (A) Gloves, Use Limitation - P. Observed dish washer using gloved hands to load dirty dishes into dish washer and to sweep floor in dish area then attempt to wash hands in the hand sink without removing gloves. CDI - EHS directed employee to remove gloves, wash hands, and don new gloves before handling clean dishes. Gloves removed, hands washed and new gloves applied. Do not wash gloves. Gloves are a single use item and must be discarded any time they are soiled or damaged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of ice machine with black organic material buildup and rusty deposits. Clean frequently to prevent contamination of ice.

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed raw house-made sausage made of pork and duck cooked to 144f. Chef temperature reading of 165f was taken at outside point in sausage and not on innermost portion which was not fully finished. CDI - PIC returned sausage to oven to finish to at least 165f on the innermost portion as it contains poultry. EHS verified product finished to 190f during inspection. When taking final cooking temperatures, take the temperature reading in the center or thickest portion of the food.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made creamed leeks reheated to 157f for hot holding. CDI - EHS directed employee to return leeks to stovetop to finish to at least 165f. EHS verified leeks at 172f when placed into hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items on prep top cooler in kitchen holding above 41f. See chart. PIC to call for service as unit temperatures did not change and remained elevated throughout inspection. PIC discarded the TCS items held in the unit overnight and relocated the TCS foods to alternate prep unit. Do not store TCS foods in the unit until it is verified to be holding TCS foods at 41f or lower. VERIFICATON REQUIRED. Observed WIC holding various TCS foods at 42-44f at beginning of inspection. Ambient air temperature of cooler reading 37f and food temperatures recovered to 41f during inspection. EHS recommended having cooler evaluated to ensure defrost is not occurring during times of heavy use and to ensure the cooler is operating as designed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous working containers of food items throughout prep area and in multiple refrigeration units with no identification present. All food items that are not easily identifiable must be labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back near dish area. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet and dry wiping cloths laying on equipment surfaces throughout the back of house. Once a wiping cloth has been used, either remove it to soiled linen receptacle or place it into sanitizer solution if it will be used again. Do not re-use soiled cloths.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in unclean container at clean utensil storage area. Store clean utensils in clean containers.

4-501.11 Maintain equipment in good repair. Observed damaged drop plate in ice machine repaired with rusty screw/washer, damaged door on ice machine, and leak from ice machine bin onto floor. Observed leak from bar area ice bin onto floor. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various back of house surfaces including legs of equipment, shelving, conduit, exteriors of food containers, and more with buildup. Clean to prevent pests.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe onto floor at both the bar hand sink and food prep sink in the back of house. Repair.

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 flooring and walls in various back of house areas especially under and behind equipment. Clean to prevent pests. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel shell stock tag without last use date written. VR no later than 12/13/2020 to ensure PIC recording last use date and tags stored in chronological order for 90 days. -2- REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed coloring sanitizer at 0ppm after running dish machine four times. PIC changed to manual warewashing until machine can be serviced to determine issue. PIC converted warewashing to 3-comp sink until repair complete. VR required no later than 12/13/2020 to ensure sanitizer at correct strength. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans stored above prep sink near cook line. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed odor emanating from toilet in restroom. PIC has plumber onsite during inspection. Per plumber, repair needed to toilet. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall and piping located above drying shelf where clean dishes stored. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags out of chronological order. PIC stated these were accidentally knocked over in the kitchen. CDI - PIC corrected order. -1-

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 fingerling potatoes cooling since Saturday night in flip top at cook line at 45F. All surrounding TCS foods and backstock of potatoes held below in prep unit were below 41F. CDI - Product voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brie and other TCS foods in prep units without date marking. PIC stated facility was closed yesterday and these items were prepared Saturday. CDI - PIC back dated these items. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed standing water in bottom of prep unit by stove at beginning of inspection. -.5-

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 employee wash hands and use bare hands to turn off faucet. CDI: Employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand grouper as it was plated. CDI: Grouper reheated to 165F. Observed employee bare hand radishes for salad. CDI: Radishes voluntarily discarded. Observed employee bare hand bread for carpaccio dish. CDI: Bread voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bartender using handsink as dump sink. CDI: Bucket placed at bar for dumping.

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 parasite destruction letter on site for salmon. Salmon is served under cooked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored behind ready to eat foods in prep top units. CDI: Items reorganized to prevent cross contamination.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grouper not asterisked on menu and cooked to below 145F. CDI: Grouper cooked to 145F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad station holding items above 41F. Items were at 45F and below. Observed pasta/fry station cooler holding items above 41F. CDI: Product above 45F voluntarily discarded. Other items kept since they were less than 4 days old. Observed housemade orange marmalade stored at room temperature. CDI: Product cooled. Product was just made today. Observed blue cheese stuffed olives above 41F. CDI: Product voluntarily discarded. VERIFICATION REQUIRED REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed drink with egg white on dessert menu with no asterisk. Facility is using shell eggs. Observed no disclosure on food menu. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on interior of reach in freezer. Observed build up on gaskets throughout facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Small bit of residue/ mold like debris in the right corner of the ice bin at the bar. Personnel at the bar arriving during inspection to begin set up and cleaning of the area and station. CDI- Employee advised bar manager and advised cleaning during set up. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cooked pork and leeks, cooked lobster, cooked oxtails, and bowl of raw chicken all at 42F. CDI- Allowed to keep and cool down to use in 4 days (cooked items). Per DHHS directive, no point deduction at initial inspection after 1/1/19. Possible deductions at next inspection for foods not maintained at 41F or below. (0pts)

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 Pan of cooked oxtails in walk in cooler, tomato sauce, cooked new potatoes, and cooked pork belly at prep cooler 2 not labeled. PIC Jon Stanfield advised that he rotated out the containers last night, but did not re-label yet. CDI- These items were allowed to be marked as required. Ensure to meet marking requirement, as items may be required to discard as rule states going forward. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. One bowl of crab mix cooling in the walk in cooler. Bowl was tightly covered. Crab mix not cooling at approved rate per calculations. CDI- Bowl uncovered to allow for air flow and rapid cooling. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One person actively preparing food not wearing a hair restraint at the start of the inspection. CDI- Employee did put on hair restraint. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Blanched brussel sprouts, squid, and chorizo sausage not under temperature control in prep cooler on line. Ambient air in unit at 41F-43F. Chef Jon Stanfield advised that items were placed in cooler today for service, less than one hour. CDI- PIC Trey Wilson had items removed and placed in walk in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two large pans of duck confit in walk in cooler, but not dated. Chef advised that both were prepared yesterday. Blanched brussel sprouts in prep cooler not labeled as required. CDI- both allowed to be dated marked due to being prepared the day prior.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's not wearing hair restraint during active preparation. CDI- Both put on hair restraints. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored co-mingled with facility items at prep cooler line area. CDI- storage was corrected. (0pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink in main kitchen. CDI- PIC Chef Jon Stanfield replaced.

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. Large gallon size container of tomato sauce cooling in walk in cooler, two pans of raw shrimp cooling in walk in cooler tightly covered. Intervention required to allow for rapid cooling. CDI- PIC put sauce in shallow pan, pans of shrimp opened. Additional temperatures taken after correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large bag of potatoes stored on the floor of the walk in cooler. CDI- storage was corrected.

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. Multiple utensils stored in a container of room temperature water. CDI- PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in gaskets of coolers. Cleaning needed. (0pts)

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed pan of cheese resting directly on top of pear in pan beneath. Observed pan of egg wash resting directly on flounder in pan beneath. CDI - both pans were removed from touching food beneath.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink measuring 100 ppm quat when dispensed. CDI - serviceperson came out and adjusted dispenser to deliver 200 ppm quat. Observed dish machine not dispensing chlorine sanitizer when running. CDI - PIC primed machine, emptied and refilled it, and found it then delivering chlorine at 100 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small amount of dark buildup inside ice machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working with food but not wearing hair restraints.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer at bar being stored on the floor.

4-501.11 Maintain equipment in good repair. Observed three split gaskets at long prep cooler. Observed two hood lights out.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw sausage container stored on top of cooked duck in walk-in cooler. CDI- sausage removed from top of duck container.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found chicken stock dated 4/26 in walk-in cooler. Voluntarily discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Small containers in reach in coolers and flip tops need to be date marked. Be sure the dates from large volumes of food in large containers match the dates of the smaller containers. Observed some small containers not date marked.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee spill ice into one handsink and obtain water from bar handsink. CDI- discussion with employee and PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw ribeyes stored over cooked lamb shank in walk-in cooler. CDI- both items removed from cooler for dinner service.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found creamcheese dated 12/6. CDI- PIC voluntarily discarded cheese. 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 pans of cooked lamb shank not dated. Said to have been cooked two days previous. All lamb to be served for private buy-out tonight.

6-301.14 Post a handwash sign at each handsink. Observed one handwashing sink (near 3 comp sink) missing signage. Signage supplied by inspector.

3-2021.11 Refrigerated TCS food shall be at a temperature of 41F or below when received -P. Observed cooked pork belly being delivered at 42.6F. CDI - PIC immediately cut into portions and froze entire item. NOTE: Temperature outdoors today was 95F. PIC will speak with supplier about this and refuse items in the future if they exceed required delivery temperatures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed dinner menu with two items marked as being undercooked even though they are offered only fully cooked - BBQ octopus and chicken liver pate. VR - verification required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop being stored on shelf with minor amount of dust. PIC removed scoop to be cleaned and sanitized and had shelf cleaned.

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment showing wear - peeling lower shelf of prep table under coffee urn, cracked and taped lid of ice cream maker, broken hinges on lid of left prep cooler, prep cooler rack in same cooler showing wear at front edges, damaged interior of ice machine lid (left side edge).

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust built up on upper vent louvers on ice machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employees unclear on requirements. CDI- copies of MCHD Employee Health Policy Agreement made for all employees and signatures obtained.

3-201.11 Use food from approved sources only.-P: Facility could not produce invoices for creme fraiche. PIC stated invoices are not kept in house. Invoices will be sentto EHS tonite via text or attachment. Directed PIC to retain invoices or copies in house to source food in facility.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found various small containers of butters, tomato paste, aiolis made in house, dated 3/19. PIC voluntarily discarded all. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: During menu review, found Saltimbocca item on menu accompanied with sunny side up farm egg with no consumer advisory. Directed PIC to remove sunny side up egg from menu or add consumer advisory for item. PIC stated he would remove from menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found heated almond tightly packed and tightly covered in small container. 68 F. CDI- almonds spread on sheet pan in walk-in. 50 F after 45 minutes.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed staff donning gloves without first washing hands.

5-205.11 Maintain access to handsinks. -Pf: Upon entry found bucket in handsink near ice machine. CDI-sink cleared.

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 razor clams with tag not in box. Tag located. Retained tags for clams, mussels, not dated with date of last use. Verification needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Bolognese 50 F at top of volume in flip top well. Volume broken down and top portions moved to walk-in cooler. CDI.

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 Clarified butter dated 12/10. Green salsa dated 12/20. Brown butter dated 11/25. CDI- all voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Aiolis on menu made with raw eggs not asterisked. CDI- staff asterisked all menus while on site.

.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in liquid in bucket, said to be sanitizer but measured 0 ppm quat. Buckets changed ot.

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 citrus cured flounder on menu. Raw product. Observed grouper on menu under Consumer Advisory. Fish supplied as fresh wild caught product from Rock Stone. No letters or other documentation that flounder and grouper are parasite -free. CDI- PIC stated all grouper cooked fully. Consumer Advisory in error. Flounder menu item taken off menu.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered figs, desserts, fingerling potatoes uncovered in walk-in cooler. CDI- items covered.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed significant build-up on ice baffle and interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed raw, ground pork overstacked in flip top at 50 F. Pork at bottom of container 41 F. Pork broken down into smaller quantity to remain in flip top. Other portion moved to walk-in for cooling.

5-205.15 Maintain a plumbing system in good repair. Bar handsink slow to drain. Restore draining capacity to sink.

3-201.11 Use food from approved sources only.-P Observed truffles from Toska Truffles. Cannot verify this is an approved source. CDI - Discussed with PIC that truffles are not considered ordinary produce and must be purchased from a regulated facility. PIC agreed to removed from facility and purchase from a regulated source.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer which was last used yesterday. CDI - cleaned and sanitized.

4-501.11 Maintain equipment in good repair. Observed racks in walk in cooler in poor 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 one light fixture above slicer not operational. Observed two hood lights out.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC unable to locate employee health policy but was able to describe situations and corrective sacrtions for employee health issues. CDI - sent standard employee health policy to PIC via email.

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 tags without last use dates, some with last use dates. Tags were not all in chronological order. Observed one of two identical bags of clams in walk in cooler had tag ripped off. Spoke with supplier who said this has been an issue with harvester. CDI - told supplier and restaurant not to accept clams without tags.

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 no date marking on pork belly, bread pudding. CDI - allowed dating as it was within last two days. 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 liverwurst dated 12-22, smoked trout dated 12-15, and mozzarella cheese dated 12-22. CDI - volunyasrily discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed unapproved products have been processed with reduced oxygen packasging - one package of ROP'd salsify in walk in cooler and four packages of ROP's cooked butternut squash in bar cooler. CDI - voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets at kitchen prep cooler and bar undercounter cooler. Observed rusted peeling cooler racks in walk in cooler above shellstock.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled buildup on split gaskets at kitchen prep 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. -Pf. Observed tags were filed but date of last use was not recorded on tags. Repeat violation. CDI - PIC has written nopte on top of file box so staff will remember to do this.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several staff cooking and handling food without hair or beard restraints.

4-501.11 Maintain equipment in good repair. Observed split gaskets at prep cooler on prep line. Observedthree compartment sink has loosened from the wall and needs to be reattached and caulked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed split gaskets at prep line cooler were holding food debris.

3-402.11 Parasite Destruction - P.. Ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. Applies to salmon and mahi in this facility. Observed no such documentation today for snapper used raw or undercooked in ceviche. VR - discontinue selling dish until inspector approves documentation. 3-203.12 Shellstock, Maintaining Identification - PF. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. Observed shellstock tags were filed properly but dates last piece was served were not recorded on each tag. VR - will return to ensure compliance.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. TCS RTE foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. If held at or below 41F, such foods may be kept through the 7th day. If held between 41F and 45F, they must be discarded after the 4th day. Observed house-made mozzarella dated 3-17 in walk in cooler. CDI - discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed salt, pepper, cornmeal, oils, and other items in working containers without label. CDI - by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed demiglaze incorrectly date marked. CDI- corrections made

3-501.19 Time as a Public Health ControlRules require written procedures and the correct execution of those procedures for using TPHC to protect TCS foods.Observed facility had demiglaze at 109 F in unmarked container.CDI- container labeled with correct time.

8-201.13 When a HACCP Plan is RequiredRules require HACCP plands for specific high risk food processes.Observed facility needs HACCP plans for sous vide of pork belly, ROP of cooked pork belly and raw meats,and food additive Instacure used to color product. Facility's current HAACP plan is insufficient.VR FACILTIY MUST PROVIDE SUFFCIENT HAACP PLANS WITHIN 10 DAYS OR CEASE THESE OPERATIONS.

8-103.11 Documentation of Proposed Variance and JustificationRules require documentation of prosed variance or approval of variance.Observed facility needs state approved variances for ROP and Food additives(instacure).Facility does not have documentation.VR FACILTIY MUST PROVIDE DOCUMENTATION WITHIN 10 DAYS OR CEASE THESE OPERATIONS.