WINE SHOP AT FOXCROFT, THE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy cucumbers in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to consistently dispense sanitizer at proper concentrations during inspection. Facility shall utilize three compartment sink to sanitize dishes until repair. Maintenance contacted during inspection. 72 hour VR required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned brussels sprouts holding above 41F during inspection. See temperature chart. Brussels were stored above air curtain in prep unit. Employee stated they had been stored in this manner for less than four hours. CDI - Brussels moved to lower portion of unit to cool. Repeat. 1.5 pts. Points not escalated due to evident improvement since previous 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 Observed brussels sprouts cooling while in deep, covered containers in the WIC. Brussels were holding at 56F with 40 minutes left in cooling window. CDI - Brussels moved to sheet tray in WIF to rapidly cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor in WIC during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed short rib Au jus hot holding below 135F inside warm water bath on countertop. CDI: Au jus was reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage in prep top above 41F item was over stacked. Observed cut cabbage, roasted mushrooms, pecorino and roasted beets above 41F. Items were in a bus tub on top of dry storage bin. CDI: Cut cabbage was voluntarily discarded, items in bus tub were moved to walk in cooler. 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 roasted beets (3/20) and roasted mushrooms (3/24) past their 7 day date marking requirement. CDI: Items were voluntarily discarded. All other items were dated properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp over cooked beef in prep unit. Observed raw scallops being stored over cooked lobster and raw salmon over chicken stock inside walk in freezer. Items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 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 raw burger patties being stored on top of raw bacon. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed raw beef thawing in stagnant water in prep sink. CDI: water was turned on.

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 small containers of flour and salt without labels. Label items.

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 minor food debris in prep top/unit. Clean as 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 flooring underneath and around cooking equipment with debris build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in lowboy above 41F. Ambient air of unit was 46.9F. Items were voluntarily discarded. VERIFICATION 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 .

REPEAT 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 . Observed corn Salad with prep date 7/25, feta 8/2, meatballs 8/4 and two pans of potatoes without dates. CDI: Items were voluntarily discarded. If violation occurs on future inspections a risk control plan may be 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 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 thawing in walk in cooler with ROP packaging still intact.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining shelf and table near oven. Remove.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw seafood stored on shelf above bottles of sauces and oils in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw seafood to bottom of cooler. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Slaw (6-5), harissa (6-5), beans (6-2), tomato paste (6-8), garlic oil (6-4), and anchovies (6-5) were held past 7 days in walk-in cooler. Pasta in walk-in cooler was missing prep date. CDI - PIC discarded out of date and unlabeled foods. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead insect observed near prep sink. Remove dead pests from establishment. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves rusting in bottom of sandwich cooler. Gaskets torn on reach-in cooler doors. Replace rusted shelves and torn gaskets. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf EHS observed facility offers tile fish undercooked/cooked to order, however no letter of guarantee of parasite destruction was available from supplier. VERIFICATION REQUIRED within 10 days to ensure facility obtains a letter of guarantee from supplier.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a plate of raw steak being stored on top of a container of salmon in prep reach in cooler. CDI: PIC repositioned scoop-arranged items to proper storage order.

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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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: 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 . Observed a working bottle of house made Caesar dressing being held in low boy cooler and sheet trays of French fries and Brussel sprouts being held on speed rack in walk in cooler all missing date marks. CDI: PIC date marked all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer hanging next to back door without a label. CDI: PIC labeled bottle.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of dressings and oils being held in prep coolers and prep counters without labels. CDI: PIC labeled bottles of dressings and oils.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single service to go containers being held outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep top. CDI-move to bottom shelf.

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 oyster tag not with oysters. Tag located in office. Verified on interstate shippers list. CDI-tag sent back to oysters

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of cleaner sitting on prep table with exposed food. Orange liquid labeled as sanitizer. CDI-cleaner relocated. Orange liquid 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 blanched fries on kitchen speed rack at 75F. Move TCS foods to WIC for proper cooling. CDI-fries moved to WIC 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat sanitizer test strips. Verification Required

5-501.17 Provide a covered waste bin in female restrooms. Observed garbage cans without lids. Recommend a small separate can that the lid stays on.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef sliders being stored on shelf in prep reach in cooler above a container of soy vinaigrette. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of pasta shells being stored in prep reach in cooler at 45F. CDI: PIC voluntarily discarded shells.

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: 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 . Observed a container of something being held in prep reach in cooler date marked 5/30. PIC stated items was placed in freezer on 5/30 and pulled on 5/11. CDI: PIC added date item was pulled from freezer to date mark.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live insect crawling on kitchen floor. CDI: PIC removed insect.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of crackers being stored on floor in dry storage room. CDI: Box was placed on shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls with food debris while being stored as clean. CDI: PIC placed items to be rewashed. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of bread on floor inside walk in freezer. Points not escalated due to improvement from last inspection.

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 bottom of prep unit and sides of fryer in need of cleaning.

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 cracked floor tiles inside dry storage room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed most items in WIC being held between 43F - 46F. See temp chart. Ambient air temp of WIC was 41.8F. Also observed sausage rigatoni and grilled corn being held in prep flip top cooler at 43F. PIC stated rigatoni and corn were pulled from WIC. PIC voluntarily discarded all TCS items in WIC except for fries and cut watermelon which were still in cooling process. Fries were moved to WIF and watermelon was moved to low boy cooler in kitchen. PIC contacted service technician to evaluate WIC and facility will operate tonight and only use food items that are left in prep coolers in kitchen. PIC agreed that facility will not cook/cool any foods until EHS ensures WIC is operating properly. VERIFICATION REQUIRED within 3 days to ensure WIC is operating properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Contact pest management provider to evaluate issue.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC certification had expired. CDI by instruction.

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 quail eggs stored above cheese in flip top prep cooler. CDI, foods relocated for proper storage.

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 potatoes not date marked in walk in cooler. Observed potatoes date marked 12/28 in prep cooler and ricotta cheese open container not date marked. CDI, foods 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 food ingredients such as oil, water and salt not easily recognizable not labeled.

4-501.11 Maintain equipment in good repair. Observed dish machine low on chlorine sanitizer when tested. Facility not washing equipment when tested. CDI, new sanitizer container provided during inspection and chlorine sanitizer tested 50-100ppm as required.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed bolt stored on top of food storage container and screwdriver on shelf above prep area.

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 roasted tomatoes dated 7/20 but were cooked on 7/19 and placed in WIC per PIC. Food must be dated with the day it was made and not the day it is pulled from the WIC. - CDI - PIC corrected date on tomatoes.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout kitchen. PIC provided pest control invoice for monthly commercial pest control service. Pest control scheduled to service facility between 7/24-7/26.

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. - REPEAT - Observed buildup of food residue and debris on handles and outsides of large bins used for dry storage. Increase cleaning frequency to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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. - REPEAT - Observed housemade boursin (mixture of cream cheese and parsley) stored in walk in cooler at 45F at 5:15pm. Per PIC, boursin was made at room temperature and placed in walk in cooler between noon-1pm. Based on PIC statement, boursin did not cool to 41F within required 4 hour period. CDI - EHS educated PIC on proper cooling methods and parameters. PIC understood. PIC voluntarily discarded boursin. - NOTE: Due to nature of previous cooling violation noted, no point deduction assessed today.

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 cauliflower puree hot holding on stove at 109F at 5:30pm. Per PIC, cauliflower puree had been reheated in a pan and then placed in container for hot holding around 4pm. CDI - EHS discussed proper hot holding requirements with PIC and allowed PIC to rapidly reheat puree to 165F. EHS observed puree reach 165F within 10 minutes. PIC turned up burner used for hot holding puree.

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 tomato chutney sitting on prep table being improperly cold held above 41F (see temperature chart). PIC unaware of how long chutney had been sitting out but was aware it was required to be cold held below 41F. CDI - EHS discussed proper cold holding requirements with PIC. PIC voluntarily discarded chutney. NOTE: No point deduction due to all other items in facility being properly hot held.

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. - REPEAT - Observed boursin (mixture of cream cheese and parsley) stored in tightly covered plastic containers in walk in cooler. Boursin did not meet required cooling parameters and was voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC. - VR - Verification required within 10 days to ensure proper cooling methods being utilized.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed deli prep cooler missing thermometer. Replace thermometer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup of food residue and debris on handles, doors, sides, and bottom of the inside of refrigeration units. Per PIC, these surfaces are cleaned once at the end of the day. Increase cleaning frequency to prevent buildup.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- PIC has posted MCHD Employee health policy poster and Employee Reporting Acknowledgment form, but PIC was unaware that salmonella nontyphoidal has been added to the reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed a uncovered pan of pork juice cooling in the walk-in refrigerator measured at 80F. When asking food employee when the cooling process started the food employee stated maybe 1 hour. Based on this information EHS recommended voluntary discard or rapidly reheating the food item to 165F or higher and restarting the cooling process. PIC elected to restart the cooling process and reheated the product to 170F under 30 mins. EHS discussed proper cooling parameters, methods and monitoring during the cooling process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chlorine sanitizer not labeled in kitchen. CDI- Labeled the bottle.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed individually tightly wrapped and deep portions of pork belly, a tightly covered container of in-house made salsa verde, and a tightly covered container of cooked pork cheeks actively cooling in prep unit. Per PIC and food employee, the items were cooked between 20 mins and 1 hour prior to EHS arrival. CDI- EHS discussed proper cooling parameters and cooling methods with PIC. PIC on his own did the following: placed the pork belly on a flat pan and singled layers then placed in freezer to rapidly cool; spread out the salsa verde onto a sheet pan and placed into walk-in refrigerator to quickly cool; placed the cooked cheeks on the a sheet pan in single layers and quickly cooled in the walk-in refrigerator. EHS observed all food items cooled to below 41F within 50 mins.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of water, oils and wines no labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food stored directly on the floor in the walk-in refrigerator and walk-in freezer. Per PIC, they did not have any delivers today (10/28).

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 Brussels sprouts, onions and Bolognese sauce that were expired. CDI-food was 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 truffle mayo cooling with lid on. Observed garlic cream sauce cooling in a small container. VDI-lids removed from mayo and garlic cream was spread into a shallow pan to quickly cool. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut sausages cooling in WIC wit lid on . CDI- Lid removed. REPEAT.

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. Ice pick stored on shelf in WIC. CDI- Wrap in silan wrap and store.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

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 Panchetta cooling in flip top. CDI- Moved to WIC

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on prep table. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food stored above 41F (see chart). CDI- Discarded.

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 wash hands and used same washed hands to touch sink knobs when turning off the water. CBI/CDI- Informed PIC of correct hand washing procedure and hands were re-washed during the inspection. 0 points.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer was coming out of the dispenser at <100 ppm. CDI- PIC and EHS adequately mixed a batch of chlorine sanitizer that is to be used until quat dispenser is serviced. Facility has proper test strips to test for adequacy of chlorine. -1.5 points. Quat sanitizer was adjusted by PIC prior to the inspection concluding.

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 cooked duck that was stated to of been cooking since last night at 83 plus degrees during temperature check. PIC stated that it has been cooling for approximately 2 hours. CDI- Duck was removed from container, placed in sheet trays and placed in the freezer where it aggressively cooled according to the cooling rate recorded. Ensure that tcs cooked foods are cooled more rapid than observed during inspection. -1.5 points. General Comment: PIC stated that they keep the grease that the duck is cooked in and use it for later use. Because grease contains portions of the duck it shall be handled and cooled the same as the duck product for proper cooling control over tcs foods as required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw beef sliders and lamb were cold holding at 45 degrees. CDI- VR discarded product voluntarily. 0 points. (First cold hold violation under the new 41 degrees and below rule).

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 tomatoes sauce with a discard date of 2/4/19. Also observed cooked foods that were frozen and thawed lacking the thaw date. Ensure that all prepped foods are not onsite for more than 7 days. Include thaw date on all previously prepped and frozen products to better keep up with the 7 day time hold. -1.5 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Salad that can be offered with salmon cooked to order is missing the asterisk. Will return in 10 days to ensure menus are adjusted as needed. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked duck cooling inside of dense pan heavily wrapped in plastic in walk in cooler. CDI- duck was removed from container and placed on sheet trays for better cooling methods. -.5 points.

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 Oyster tags were not in chronological order. CDI- PIC is to adjust order of tags as needed. -1 point.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw eggs being stored over ready to eat foods in the reach in cold hold unit. CDI- PIC rearranged storage as needed. REPEAT -1.5 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over ready to eat produce in the walk in cooler. CDI foods were rearranged as needed. 0 points.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine was not properly dispensing sanitizer during trial runs. Dishes were said to be washed in machine prior to inspection. Refrain from using dish machine to sanitize until servicing is done. VR Will return in 10 days to check compliance on this matter. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Boar (stock) was lacking a date mark in the freezer. Ensure that all items that are prepped and frozen are date marked. CDI- PIC date marked food items as needed. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw beef being cooling inside of 1 door reach in with plastic covering. Also observed raw beef being cooled in walk in cooler in a dense amount. CDI- foods were moved to a more shallow pan , plastic covering had holes poked through it and placed in the freezer for more aggressive cooling. -.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt and or sugar not labeled. 0 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages being stored on prep surfaces and above service foods in reach in cold hold unit. 0 points. General Comment: No sanitizer was readily available and food prep was occurring. Sanitizer was made during the inspection. Ensure that sanitizer is available when food prepping is taking place.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling pot in the handsink at the beginning of the inspection. CDI - PIC educated food employee to use either prep sink or 3-comp sink for filling pots. -0-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw scallops stored under raw ground beef in prep unit. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE mustard in prep unit. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on beef tartare, farm egg that is cooked over easy, sliders, pan-seared salmon and on the house-made burger. The disclosure and reminder is correct on the bottom of the menu. VR no later than 02/02/2018. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel used in the drying process for ramekins. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored under cleaning chemicals in the restroom cabinet. -0-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed no data plate for accurate operation of the dish machine. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving over the entrance to the kitchen and on the shelving in the outside dry storage. -1- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed creme without a date mark from the previous day. CDI - PIC place date marking on squeeze bottle. 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 expired house made pickles made from hot pickling with date marking of 09/18/2017. CDI - PIC voluntarily discarded. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils at the prep line. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no self-closure on the walk in cooler located at the outside back section of the facility. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed no cooling curtains inside the walk in cooler door, located outside the facility in the back. Observed ice buildup inside the door frame between the walk in cooler and freezer. -0-

4-204.118 Warewashing Machines, Flow Pressure Device - C Provide a pressure gauge or similar device that displays pressure on the warewashing machine. Observed no visible pressure gauge on the dish machine. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the back side of cooking equipment, on the cooling fan on the floor and on the shelving in the dry storage. Observed buildup on the inside of the dish machine at the top corners. -.5- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the same symbol on menu for consumer advisory, adding a slider and on the chicken slider, which are not undercooked nor contain undercooked ingredients. -.5- VR no later than 07/07/2017.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed homemade kimchi in heat sealed canning jars made in the facility today. CDI - PIC stated this is for a personal catering event and removed from the facility during the inspection. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tomatoes in oil at 122F on a speed rack in the kitchen at the beginning of the inspection cooling. CDI - PIC moved these to the outside walk in cooler to cool. -1- REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outside walk in cooler without self-closure to prevent insects from entering. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned glasses stored directly on the floor in the outside dry storage. -0-

4-501.11 (B) Maintain kick plate in good repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the AC unit in the dry storage. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm in the bar. CDI - PIC refilled to correct concentration. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tight lid in place on ricotta cream cheese. while cooling at 47F. CDI - Lid vented. REPEAT -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored on the same shelf as intact cans. CDI - Cans separated. -1-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked ramekins. CDI - Pyramid stacking demonstrated. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed linens, to-go trays and glasses stored directly on the floor of the dry storage. CDI - These items placed on high shelf and low shelf at least six inches high. -0-

4-603.16 Rinsing Procedures - C Rinse solution shall immediately follow a wash solution and immediately precede the sanitizer solution. Observed no rinse solution in the 3-comp setup. CDI - Rinse solution filled. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed employees go outside to walk in cooler and come back inside kitchen to continue food preparation without washing hands. CDI by instruction; employees washed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish has been frozen for parasite desctruction. Observed ceviche being prepared as a special for today. Ceviche contained shrimp, squid and scallops that were only partially cooked prior to making. CDI by reheating ceviche mix to over 165F. Verfication required to obtain parasite destruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw beef, raw quail eggs and raw scallops stored over ready to eat foods such as cheeses and lettuce in reach in refrigerator. CDI by rearranging items to proper locations.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pan of raw beef placed on prep table where then ready to eat foods were prepared after without washing and sanitizing. CDI by instruction; table cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two spray bottles of sanitizer behind bar with 0ppm quat. CDI by emptying and refilling. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored on magnet with food residue. CDI by placing at dish area to be rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Ceviche was partially cooked and cooled without approved procedures. CDI- ceviche was fully cooked; discussion with PIC regarding non-continuous cooking requirements. Ceviche will no longer be partially cooked.

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 many food items (butternut squash, grits, sauces, farro etc.) 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 french fries, various cut leafy greens and quiche with no date marking. CDI by discarding some items. Verification required to check on date marking. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Must add asterisk to salmon on menu IF will be offered undercooked. Ceviche special requires consumer advisory if made with raw foods. CDI by instruction. Ceviche was cooked today.

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 par cooked french fries on prep table 75F upon arrival. Fries were cooked almost 2 hours prior. CDI by placing on sheet tray in walk in cooler to rapidly cool.

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 dirty towel on prep table. CDI by placing in bucket of sanitizer.

4-502.11(A) Maintain utensils in good repair. Observed several wood cutting boards used to serve meat and cheese platters worn and/or splitting. Replace as needed.

Maintain floors, walls and ceilings clean. Observed dust accumulation on walls and ceilings above prep unit and prep table.

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 ceaser dressing (5/3) and milk (5/12) out of date compliance. Observed product dated on plastic but when removed date no longer remains on product or product is being dated for date of wrapping. Discontinue. Observed significant improvement in overall dating. CDI- Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked brussels tightly covered reading 70F. Observed fries left at room temeprature (70F). To ensure rapid cooling products shall be properly cooled using cooling methods. CDI- Brussels palced on sheet tray and in reach in and fries placed in reach in. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - 0pts - Note: Establishment appears to be growing and increasing their menu. Capacity of cold holding equipment is becoming limited. Assess and monitor for compliance with all holding and cooling rules.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed boxes of single serivice utensils on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Detail cleaning needed on shelves where food is being placed, gaskets, and dry storage shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Cheeses stored on make top read 54-58F. CDI- Cheeses placed in cooler for rapid cooling. Ensure that cheese remains below 45F at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several TCS products without date marking (onions, brussels, butter, stock, slaw, and other items ) CDI- Product that PIC knew when made was dated. Product unknown was discarded. 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 garlic butter with date of 1/6. CDI- Product discarded. . Observed several product with freeze date but not thaw date. CDI- Product dated. An action plan/corrective action plan is required within 10 day due to continuous violations of date marking. Please submit procedures that will ensure that the TCS/PHF product in the establishment will be dated and only maintained in establishment for 7 days if it reads 41 or below.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - 0pts - Note: Establishment appears to be growing and increasing their menu. Capacity of cold holding equipment is becoming limited. Assess and monitor for compliance with all holding and cooling rules.

3-307.11 Protect food from contamination sources not specifically noted by code. - Open food stored on speed rack stored under maintenance tools (drills, tape, etc.). Do not store maintenance items over food in a manner that may cause contamination.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed food employee wash hands properly but close hand sink handles with clean handles. CDI- Rewashed hands. To avoid recontamination use a barrier such as a paper towel to close handles.

3-201.16 Wild Mushrooms - P - 0 pts - Mushrooms are received from a grower. Sources is not confirmed at this time. Further discussion is needed about the current mushroom source. Invoice and proof of where the spores from the farm come from is needed to be considered approved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - repeat - Items on prep line, butter, garlic and oil, and other items were not labeled. 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 - Feta cheese dated for 10/19. CDI- PIC 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 - Foods are being left out at room temperature reading 80-90F. Foods shall be actively cooled by one of the following methods. Assess procedures. CDI- Items placed in cooler.

4-203.11 Food thermometers shall be accurate to +/- 1 degrees Fahrenheit.-Pf - Repeat - C/F thermometer read 36F in an ice bath. CDI- New thermometer was opened and read 33.0F.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Hot water at three compartment sink does not shut off. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee get water from hand sink for customers. CDI- Water was discarded. Do not get water from a hand sink. Hand sinks are considered soiled due to handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Potato dicer has minor build up from 6/8. CDI- Placed in warewashing area to be rewashed. Ensure all the hard to reach locations are properly cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - repeat - Mozzarella like cheese, two packs of goat cheese, a pan of cheese, and chicken were not labeled. 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 - One TCS item was out of date compliance 6/2. CDI- PIC discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf - 0 pts - Observed a container of InstaCure. PIC states that this isn't being used in establishment. CDI- InstaCure was discarded. Curing and any other specialized processes shall not be allowed unless prior approval is received.

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 - 0 pts - Tomatoes cut during inspection were placed in containers and tightly covered. CDI- Items were placed in bowls and placed in refrigerator uncovered.

4-203.11 Food thermometers shall be accurate to +/- 1 degrees Fahrenheit.-Pf - 0 pts - C/F thermometer read 33.9 in an ice bath. CDI- New thermometer was openned and read 31.5F.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Hot water at three compartment sink does not shut off. 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. - Repeat - Observed an ceiling air vent in the dish washing area in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - / 6-303.11 Intensity-Lighting - C - 0 pts - Lighting in outdoor storage does not have shield and is extremely low. Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee's drink stored above a food prep surface. CDI- Voluntarily discarded during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee not wash his hands after returning from the outdoor storage room. CDI by education and employee washed his 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 in the reach in cooler chicken cooked on Saturday (12-6-14) not date marked. CDI - dated by PIC.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 in the reach in cooler two expired containers of TCS foods: soup (dated 11/28) and bruschetta (dated 12/1). CDI- Voluntarily discarded during inspection.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed an employee's bottle of anti-acid stored on the dry storage rack among food and equipment items. CDI- Relocated to employee's backpack.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a unlabeled working container of flour.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one end of a cutting board directly touching the kitchen floor.

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 gout missing between some of the kitchen floor tiles.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed an ceiling air vent in the dish washing area in need of cleaning.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact with ready to eat food is not permitted under most circumstances. Observed an employee cutting bread and touching the bread with their bare hands. CDI.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitize at the proper concentration. Observed the dish machine was not sanitizing. CDI - bucket changed and machine primed.

7-102.11 Common Name-Working Containers - PF. Bottles of cleaner at the wine bar not labeled. Chemical bottles must be labeled as to the common name of the chemical. CDI.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-401.11 Eating, Drinking, or Using TobaccoRules require employee foods and drinks be stored so as not to conaminate food for public.Observed open drinks on prep unit cutting board prior to opening.CDI-PIC removed

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessRules require mechanical sanitization sanitize at appropriate concentrations. Observed chemical sanitizing machine not sanitizing; 0 ppm. VR ecolab called

3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed pork stock cooled yesterday at 51 F today after over 18 hrs cooling. CDI- PIC voluntarily discarded.

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 multipl cooked TCS foods not date marked. CDI- instruction provided; date marking corrected

3-501.15 Cooling MethodsRules require effective cooling methods for TCS foods.Observed pork stock at 51 F overnight in high volume plastic continers.CDI- cooling procedure was not followed properly