DEL FRISCO`S DOUBLE EAGLE STEAKHOUSE

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw meat, doff gloves, and don gloves to handle clean utensils without washing hands. CDI - PIC intervened and employee washed hands. Additional employee added to main line to designate a singular employee to handle raw meats. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in employee restroom during inspection. CDI - PIC provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken tenders and raw shrimp being stored above RTE foods in fryer prep during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in line hot cabinet holding below 135F during inspection. See temperature chart. CDI - Meatballs voluntarily discarded. 0 pts. 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 various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. 1.5 pts. 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 various containers of heavy cream and half n half throughout kitchen void of label identifying the date which it was opened. CDI - All containers voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed online menu void of consumer advisory system. Addition necessary. 10 day VR required. 0.5 pts.

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 pasta cooling while in a deep, covered plastic container during inspection. Observed lobster bisque cooling while in a deep, plastic cambro in an ice bath. Bisque was not cooling rapidly. CDI - Pasta moved to sheet trays in WIC. Ice wand added to lobster bisque. Both items began cooling hastily. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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 various cracked and chipped floor tiles throughout kitchen during inspection. Repair or replacement necessary. Observed white build up on condenser fan in produce WIC during inspection. More frequent or thorough cleaning necessary. 0 pts.

6-303.11 Provide required lighting intensity. Observed lighting in dairy cooler below 10 foot candles. Addition of light to meet required brightness level necessary. 0 pts.

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 frozen spinach being thawed under running water with a temperature of 75F during inspection. CDI - REHS educated PIC on proper thaw water temperatures. Spinach moved to WIC to complete cooling process. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed single use spoon being stored with handle in direct contact with caviar during inspection. Observed multiple utensils being stored in stagnant water at utensil well. Ensure all utensils are stored in a manner that does not promote the possibility of them becoming a vector for contamination. 0.5 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of hand sink. CDI: Rolling cart was relocated. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up skillet with water in hand sink. CDI: Item was removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed final cook temperature of sea bass at 98F. Item was placed in oven until it reached 145F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lobster, shrimp, boiled eggs, and hot pickled onions holding above 41F in prep top. All items were double panned. Items had only been in the unit for approx. 1 hour. Ambient air of unit was 36F. CDI: Items were placed in walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed beurre blanc and rice being held on TPHC, items were not listed on TPHC procedures. CDI: Items were added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed beurre blanc and rice being held on TPHC without time labels. CDI: Beurre blanc was voluntarily discarded, label was added to rice.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed sea bass on menu without an asterisk. According to PIC, item can be ordered undercooked. VERIFICATION REQUIRED.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top unit with stickers still attached.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying sheet pan.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee scratch/touch side of face then proceed to put on gloves and handle food items. CDI: Food employee washed hands.

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 some oyster tags without last sale date recorded. VERIFICATION REQUIRED.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two container of cut lettuce above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter and soft bacon at 73F. Hot well was not turned on, items were from last night. CDI: Items 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of cut lettuce covered with lids cooling inside walk in cooler. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed one employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and rewashed hands.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were voluntarily discarded.

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 missing dates for two oyster tags. CDI - Employee educated staff of the importance of dating shellfish tags.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sea bass stored above cooked potatoes in the walk-in cooler. CDI - Sea bass was moved to the bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing dates for open packages of soft cheese in the walk-in cooler. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemical without labels. CDI - Chef labeled during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the dishwashing and downstairs area.

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

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

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 pitting on the floor around the server station and cook line. General manager stated that they have been working to replace those sections of floor.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 3ft candles of light in the walk-in freezer.

REPEAT 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 an employee drink stored on top of the drink machine. Observed an employee eating a salad at the server station.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth stored inside of one hand sink. CDI - Item was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and asparagus stored above ready-to-eat vegetables in the walk-in cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of both ice machines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soft salad bacon stored under a heat lamp at 130 degrees. CDI - Bacon was added to the TPHC procedure.

REPEAT 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 two oil bottles and containers of salt without labels.

REPEAT 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 one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one prep cooler cutting board with deep cuts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on top of the glass dishwasher.

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 pitting on the floor around the server station and cook line. General manager stated that they have been looking to replace those sections of floor soon.

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 one employee water bottle stored on a cutting board.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed microbial growth on strawberries and lemons in the walk-in cooler. CDI - Items were voluntarily discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one pan of oysters with the tag stored in a separate area due to preparation. CDI - Tag was placed with the oysters.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato sauce in a steam table that had been reheated to 121 degrees. CDI - Item was removed to be reheated to 165 degrees.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree oysters in the oyster cooler. Observed 44-47 degree shrimp, lobster and crab legs in a prep cooler. CDI - Items were voluntarily discarded.

REPEAT 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. ROP packages for sous vide bacon were missing production date and time. CDI - Items had been cooked 1 day prior. Packages were cut open. Points not escalated due to ongoing discussions with the state regarding commercially packaged ROP packaging for Sous Vide.

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 three oil bottles without labels.

REPEAT 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 one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier.

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

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

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom downstairs.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of both ice machines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 66 degree unsalted butter on the counter. CDI - Item was placed on TPHC. EHS and Chef filled out a complete TPHC procedure for all compound butters.

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 corn and mashed potatoes that had no date marks. Chef stated that they were cooked the night before. CDI - Items were date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 spray bottles of chemicals with no labels in the back storage room. CDI - Items were labeled.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. ROP packages for sous vide bacon were missing production date and time. CDI - Items had been cooked 1 day prior. Packages were cut open.

REPEAT 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 4 cans with dents in dry storage. CDI - Items were voluntarily discarded. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of ice dripping onto boxes in the walk-in freezer.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting heads of lettuce before washing. CDI - Manager instructed employee to wash before cutting.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting boards with deep cuts and stains. 4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom.

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 food employee touch shredded cheese with bare hands. CDI: Cheese was voluntarily discarded. 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed small dish machine in kitchen for glassware at 0ppm chlorine. PIC noticed chlorine bottle was empty, and changed bottle. After priming and running the machine chlorine output is less 50 ppm. Verification required within 3 days. 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 unsalted butter, Gorgonzola butter, garlic butter and wasabi aioli above 41F. All butters were sitting out on counter under no temperature control. CDI: All items were relocated to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 lettuce cooling at a rate of 0.02F/min inside large plastic container covered with a lid. CDI: Lid was removed from container to facilitate faster cooling. 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 .

3-501.13 (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 individual portions of sea bass and packages of cooked lobster thawed out under refrigeration with ROP packaging still intact. Ensure ROP packaging is cut or items removed while thawing under refrigeration.

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 being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employees cloth drying dishes. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal bowls wet stacked. REPEAT

4-501.11 Maintain equipment in good repair. Observed cold drawer across from grill line with broken handle.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile near dish machine.

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 cup stored on shelf above salad prep station. CDI - PIC removed drink to location that does not have potential for contamination.

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 food debris left attached inside containers in the air drying area. CDI- Dishes were removed and sent to 3 comp sink top be washed, rinsed, and sanitized again. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine rinse temp on disk thermometer at 143.5F. After several runs, the temperature only reached 154.3F. PIC called technician at time of inspection. CDI - machine was converted to chemical sanitization. - 3 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cream corn and cooked mushrooms in steam well at 116F and 115F respectively. PIC stated that unit did not have enough water. CDI- Water was added to unit and items were reheated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow chemical inside of secondary container without label attached. CDI- Labeled during the inspection. - 1 - 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 rice cooling in upright refrigerator in deep plastic pan. CDI - rice was placed on sheet pan and moved to WIC to continue cooling. - 0.5 - 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on prep table next to hand wash sink. CDI - Bucket was moved to lower location away from food/utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested containers. Air dry before stacking. - 1 - REPEAT

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed team members touching body parts and clothing without washing their hands in between.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with ice dumped inside. CDI- REHS educated team members.

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 No tags labeled with date of sale of last oyster. Verification Required

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 chicken wings stored above calamari inside of the walk in cooler. CDI- Foods were reorganized according to their final cook temperature during the inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

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 food debris left attached inside of the air drying area. CDI- Dishes were removed and sent to 3 comp sink top be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items not 41F or less. See temp chart and general comments. CDI- Items in between 42-45F were moved to walk in cooler to be brought down below 41F. Items above 45F that were not recently prepared were discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow chemical inside of secondary container without label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed ranch dressing containing buttermilk, cooked shrimp, and Caesar dressing containing eggs without being prior cooled before placing inside of the prep station. CDI- Foods were moved to walk in cooler to be cooled during the inspection.

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 seabass inside of prep sink thawing under running water without packaging being opened. CDI- Seabass packaging was opened during the inspection.

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 flour and other white substances stored in secondary containers without labels attached.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee without hat or hairnet present. Observed more employees without beard restraint present.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels still attached. Ensure that avocados are being washed and labels are being removed prior to slicing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested containers. Air dry before stacking.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in the dish room with a pan stored inside during the inspection. CDI-Pan was removed by REHS during the inspection.

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 food debris left attached to some dishes inside of dry storage. Dishes were removed from dry storage and sent to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed au gratin potatoes recently prepared placed inside of the reach in drawer. Au gratin potatoes were observed at 44F. CDI- Au gratin potatoes were moved to walk in cooler to finish cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies inside of the dish area. Be vigilant in efforts to control the spread of pests.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a measuring cup stored inside of lobster bisque with the handle making direct contact with the food. CDI- Measuring scoop was removed and sent to dish area to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested containers. Air dry before stacking.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer at 3 comp. Sink recorded at 0ppm, CDI- Sink drained. REPEAT 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 . Plates soiled with food debris, CDI- Taken to dish machine.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility is holding roasted garlic and onions on TPHC but did not have any TPHC paperwork. CDI- Discarded

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Lobster tail cooling in flip top, meatballs cooling with silan wrap still on it. CDI- Cooling adjusted.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomiting or diarrhea event cleanup procedure. CDI-sent link for EH.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dishwashing handsink and one bar handsink. CDI-towels 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 tag was with oysters in make unit and not with bag. No tags labeled with date of sale of last oyster. Verification Required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer bottles empty for both large dishmachine and 3-comp sink. CDI-new bottles put on, primed and dispensing properly 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with mold on sides and working parts of machine. Ice needs to get melted and machine thoroughly cleaned Verification required

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lemon verblanc in hot hold 125F. CDI-put on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items not 41F or less. See temp chart and general comments. CDI-items put on TPHC

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 no date marking on quinoa, bacon slab, meatballs. Verification required

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw lobster tails thawing in middle compartment of 3-comp sink, spinach thawing on left and soup cooling on right. Shrimp thawing in vegetable prep sink. When attention was brought that raw seafood should not be handled between 2 RTE food items. Staff started throwing the lobster into a container splashing lobster juice everywhere. CDI-lobsters, soup and spinach discarded voluntarily.

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 some spices not labeled or incorrectly labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a shaker being used to scoop ice in 1 bar. CDI-shaker removed. Use scoop with handle

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested containers. Air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in bar fridge, level 2.

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 under equipment in bars on 1st and 3rd levels need cleaning. Clean under mesh in bars.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer stored as clean with food debris on the bottom side. NOTE: Only item noted during the inspection withn build up. Corrected during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cooked noodles, potatoes, brussel sprouts, onions and chicken missing dates on them. Spoke with person in charge (PIC) about ensuring that foods are dated once cooked if they will be held for more than 24 hours. Items that were prepared yesterday was dated.-1.5pts-

4-501.11 Maintain equipment in good repair. - Observed torn gasket on one reach-in unit near the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two units not holding proper temp. Raw Bar Unit and Unit near fryer station (See charts). CDI- Foods voluntarily discarded. Facility will use other units until this unit is replaced. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab legs and milk not dated. CDI- Crab legs dated for 5-24. Milk 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 Shrimp cooling in tight fitting container with lid on. CDI- Lid removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards scarred and in need of replacement.

3-203.12 Record date on the tag when the last shellstock from the container is used. -Pf Observed no date written on several tags for last use of product. VR no later than 01/09/2020 to ensure last use date written on product tags.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser with ice buildup in walk in meat freezer above meat storage on shelving. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans stored above 3-comp sink on shelf and metal bowls stored near seafood reach in. -1- REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust buildup behind missing filter over dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of sheet pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cups of cooked lobster hot holding at less than 135 degrees F. CDI- PIC placed cups of lobsters back in walk in cooler to cool. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cups of cooked sweet potatoes, butter and hamburger were cold holding greater than 41 degrees F. Ambient air of this unit was also 50 plus degrees. CDI/VR All out of temp foods were voluntarily discarded. Will make a return visit to ensure that the refrigeration has been serviced. Refrain from using this unit for cold hold storage of tcs foods until it has been serviced. 0 points due to this being the first cold hold violation since the rule change that took effect 1/1/19.

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 roasted Brussels sprouts cooling at room temperature on a speed rack. Observed cooked macaroni cooling in a dense container with lids on in walk in cooler. Also observed cooked ham cooling fully wrapped in same walk in cooler. CDI- Food items were unwrapped, placed in shallow amounts and reinserted inside of refrigeration for corrective methods. REPEAT -1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from freezer floor, remove buildup from interior of refrigeration units throughout. Remove bear buildup from interior of beer cooler in bar area upstairs. REPEAT -.5 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed ice inside of hand sink basin in downstairs bar. Hand sink in main kitchen area is not accessible due to it being in bad repair and not properly functioning. VR/CDI- Will return to ensure that the hand washing sink has been serviced and PIC educated employee on how to properly use hand sink. - 1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Rare sired steak was being stored over cooked beans and other ready to eat foods inside of mini 2 door reach in unit. Also observed foods in the walk in cooler stored uncovered. Only foods that are being actively worked from or going through a cooling method are allowed to be stored uncovered. CDI- foods were rearranged and covered as needed. -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 Containers of milk that were said to be opened yesterday lacked date mark. Housemade dressing contained a date that had already been exceeded. Ensure that the facility is consistently date marking products properly. CDI- foods were dated during the course of the inspection. 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 Freshly cut raw steaks were cooling inside of refrigerator drawers adjacent to the cook line. Large container of soup was cooling in ice bath in a dense amount without an ice wand. Also observed raw bacon cooling while being in a sealed zip lock bag inside of the walk in cooler. CDI- ice wand was inserted inside of the container of cooling soup, steaks were moved to the walk in cooler to properly cool and bag of bacon was opened for better air flow. . -.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths were being stored on prep surfaces. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior of the hot box adjacent to the cook line. Remove ice buildup from condenser piping in freezer unit. Remove soiled water buildup from the drainboard station of the downstairs dishmachine. 0 points.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed sirloin utilizing noncontinuous cooking with no records or product labeling. Advised PIC to utilize same process for chicken outlined in previous inspection. 10 day verification required. Points not escalated since this was the first time the product was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed housemade garlic oil kept on shelf and should be refrigerated. CDI discarded. -0 points- points not taken this is a new product.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC labels not being used since 03-21-18. CDI PIC had staff to reinstitute tphc sheets.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared rare beef carpaccio without reminder linking to consumer advisory. CDI PIC had employees add asterisk to menus. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on fry station in need of resurfacing or replacement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oyster stored over cooked stonecrab claws. CDI reordered storage.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no records being kept for noncontinuous cooking of chicken . CDI provided procedure for this procedure and explained parameters to the chef. 10 day verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed beef carpaccio on menu does not have reminder linking to consumer advisory. 10 day verification required.

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 handle raw limes and olives for drinks. CDI PIC advised on proper handling of condiments.

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 numerous shellstock tags without sale dates recorded. Repeat . 10 day verification required.

3-501.13 Use approved thawing methods. Observed crab thawing under running water measuring 81 degrees . CDI moved to walk in to thaw.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous employees with rings and watches on . -0 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 Observed numerous shellstock tags with no sale date recorded on tag. 10 day verification required.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed chicken being cooked using noncontinuous cooking process does not have required logs of cooling and reheating and item is not identified as not ready to eat. 10 day verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Bernaise sauce and several other items that are on tpch are not labeled with beginning or end times . 10 day verification required.

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 two employees wash hands and recontaminate by turning faucet off with clean hands. CDI by instruction. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers making salads without using proper hair restraints. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of replacement or resurfacing . CDI PIC discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom in basement used by both male and female employees does not have covered receptacles. -0 points-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 bar dish machines initially operating at 0ppm chlorine concentration. CDI- machines were repaired and were operating at ~50ppm chlorine concentration during the inspection.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed the facility not recording the final cook temperatures for their non-continuously cooked chicken breasts. CDI by instruction. Minor improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bleu cheese stuffed olives cold holding on ice above 45F (see chart). CDI- items were relocated to a reach in cooler for cooling.

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 beef short rib cooling in the walk in cooler. The short ribs were initially ~98F in the center of the pan and dropped to ~72F in the center of the pan. The temperature of the short ribs decreased to as low as ~55F near the outer edges of the pan. CDI- instructed PIC to actively stir short ribs to ensure an rapid and even cooling process.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser at one hand sink. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored over cooked crab in a reach in cooler. CDI- storage was rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black residue accumulation on the inside chute of the ice machine nearest the dessert reach in coolers.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked chicken being stored on the bottom shelf of a speed rack in the walk in cooler. The chicken was not labeled to indicate it required further cooking prior to sale or service. CDI- label added to product.

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 a covered container filled with macaroni noodles at 49F at 4:05PM, the pasta remained at 49F at 5:10PM. CDI- noodles were transferred to a shallow pan with the lid removed to allow for rapid cooling.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets at 0ppm quat concentration.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility has new procedures for cooking chicken breasts which state to 'cook the chicken to 3/4 completion.' Observed chicken breasts that appeared to be raw in the center of the meat after cooking. CDI- provided par cooking procedures for facility to fill out. Discontinue practice until procedures are in place.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pork belly cooling in a walk in cooler at 4:35PM at 92F. The pork belly was tightly wrapped in plastic wrap and then covered with aluminum foil. At 5:20PM, the pork belly was 85F. CDI- pork was unwrapped, cut in half, and placed into the walk in freezer for more rapid cooling.

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 a large portion of pork belly cooling in a walk in cooler tightly wrapped in plastic and covered in aluminum foil. CDI- pork belly was split into two halves, unwrapped, and placed into the walk in freezer for cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one green cutting board with scoring and knicks in the plastic. Cut board was discarded during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 2 shelves in a dry storage room with minor debris accumulation on them.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one deli slicer stored clean with dried debris behind the blade. CDI- item was recleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in a storage cabinet where whole tomatoes were being stored.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers stacked while wet above the 3 compartment prep. sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steaks stored directly over bread rolls in the walk in cooler. CDI- bread rolls were voluntarily discarded.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at correct concentrations. Observed 4 sanitizer buckets at the bar area at less than 100ppm quat concentration.

| 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of wet stacked containers above the 3 compartment preparation sink in the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to the cooking line with water dripping out of the plumbing.

|3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed two small containers of oysters with insufficient tag identification. 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 insuficient parasite destruction documentation. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed prep sink with raw oyster debris on drain board above cooked carb legs thawing under running water in sink below. CDI- crab removed Provide greater distance for barrier between raw and RTE foods or fully wash, rinse and sanitize after raw and before RTE

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed oysters stored over cooked crab legs. CDI- reorganized

\3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed butter and TCS sauce hot held or off temperature at 67-101 F. Placed on TPHC for 3 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens in lettuce bin at 52 F. CDI- placed on TPHC for 3 hrs

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked pastas, lobster and crab meat, and potato pucks not date marked. CDI- date marked or discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cream spinach cooling in ice bath at 84 F after 2 hours. CDI- cooling procedure changed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed employee beverage stored on food prep surface. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses. Observed multiple glove changes with no hand wash between. CDI-instruction provided

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed soiled knife stored in rack, salad spinner stored with food debris and multiple containers with sticker residue. CDI- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed rice hot holding at 129 F. CDI- discarded

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods not date marked in multiple units CDI- removed to date mark

.3-302.12 Label working containers of food with common name of the food unless food is unmistakably recognized. Observed multiple containers of granular food unlabeled. CDI- labeled

4-501.19 Maintain wash solution in manual warewashing equipment at 110F or above. Observed pots being washed in 3 comp sink at 77 F. CDI- rewashed in water above 110 F.