BRICKTOP`S RESTAURANT #3

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 on grill station fail to wash hands between glove changes, or in between working with raw foods and clean utensils. Employee had been doubling up on gloves and operating under the assumption that this practice does not pose a cross contamination risk. While doffing top pair of gloves, employee was contaminating bottom pair of gloves. CDI - REHS educated PICs on double gloving procedures and uses. REHS advised utilizing tongs to handle raw proteins to preclude glove/hand contamination. Employee doffed gloves, washed hands, and donned clean gloves prior to continuing work. 0 pts.

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 unable to achieve high temperature of 160F during inspection. CDI - Maintenance on site during inspection. Dish machine repaired and achieved 160F. 1.5 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa prepared at 9:20am holding above 41F by 1:20 pm. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Salsa voluntarily discarded. 1.5 pts. 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 various hot foods under heat lamp holding below 135F during inspection. See temperature chart. CDI - Items voluntarily discarded. REHS advised keeping these items on TPHC moving forward. 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 REPEAT Observed various foods in expo prep and foreman prep holding above 41F during inspection. Ambient in both units above 41F. See temperature chart. CDI - All foods in units less than 4 hours moved to WIC to cool. All foods in units longer than 4 hours voluntarily discarded. Maintenance on site during inspection to repair all units. 3 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed salsa cooling from ambient while in a deep, covered plastic container in WIC. Salsa was additionally stored in a container of ice that was not deep enough for the salsa to be fully submerged, and did not have cold water to increase contact surface with the salsa’s container. Salsa did not meet proper cooling parameters. Observed caesar dressing cooling in a similar fashion to the salsa. CDI - Salsa voluntarily discarded. Caesar dressing moved to an effective ice bath and uncovered. Caesar’s cooling rate hastened. 1 pt. REHS to make follow up visit to discuss Risk Control Plan. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous shaker bottles void of label identifying their contents. Ensure all working containers are properly labeled to easily identify their contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies in kitchen throughout inspection. More frequent or thorough pest control necessary. 0 pts.

4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. REPEAT Observed salmon being stored on cedar planks in WIC during inspection. Facility has stopped re-using planks and discards them after their initial use. Facility has submitted variance request and is pending approval. 0 pts.

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 crack in flooring between main line and dish pit. Repair necessary. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing pot handle cover in hand sink. CDI: Item was removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cucumbers in prep unit. Observed raw bacon being stored above deli meat and cooked corned beef in walk in cooler. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Alfredo sauce made yesterday in walk in cooler at 44F after cooling more than 6 hours. Observed Alfredo sauce made today cooling at a rate of 0.1F/min during 2 hour window. CDI: Alfredo sauce from yesterday was voluntarily discarded, cooling method was changed for Alfredo sauce made today. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese in prep unit, mushrooms, peppers and artichokes in cold rail, ribs, deviled egg stuffing, tuna and artichokes in prep units above 41F. All items were overstacked or double panned. 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 .

REPEAT 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 tomatoes, grilled onions and cut lettuce being held on TPHC without time labels. CDI: Time labels were placed on items. If violation occurs on future inspections a risk control plan and/or permit action may be implemented.

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 Alfredo sauce from yesterday cooling in container covered in a lid. Observed Alfredo made today cooling in ice bath but was not being stirred. Observed corn cooling at a rate of 0.03F/min in a container covered with a lid. CDI: EHS and PIC discussed cooling methods, lid was removed from corn. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic container being stored in melted butter in hot well. Remove

REPEAT 4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon. Points remain the same as facility has sent documentation to NCDHHS applying for a variance. Facility has also switched from reusing wooden planks to single service planks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over deli meat 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

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 main dish machine reaching a maximum temperature of 147F after running multiple cycles. Ecolab arrived onsite during inspection, repair tech suspects an issue with booster heater. Repair tech converted machine to chemical sanitizing until booster heater can be repaired. VERIFICATION REQUIRED. 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 .

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice at 75F-80F with 5 mins left in 2 hour cooling window. CDI: Rice was placed in freezer. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes and marinara sauce below 135F. CDI: Items were reheated. 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 housemade garlic butter above 41F. Item was sitting out on counter. CDI: butter was 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 .

REPEAT 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 container of cut tomatoes being held on TPHC without a time label. CDI: Time label was placed on item. Points remain the same due to improvement from last inspection.

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 clumps in plastic container inside walk in cooler. CDI: EHS and PIC 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 .

REPEAT 4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon. Points remain the same as facility has sent documentation to NCDHHS applying for a variance. Facility has also switched from reusing wooden planks to single service planks.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for approximately 6 seconds then proceed to put on gloves to handle food. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 quinoa at 44F after more than 6 hours of cooling. CDI: Item was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(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 tomatoes being held on TPHC in multiple prep tops throughout facility without time labels. Observed Bernaise being held on TPHC without a time label. CDI: Time labels were placed on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling at a rate of 0.02F/min and Caesar dressing cooling at a rate of 0.04F/min. Caesar dressing was cooling in an ice bath with lid resting on container. Pasta was cooling rolled up in small portion baggies. Observed quinoa cooling in plastic container in clumps. CDI: Items were placed in walk in freezer to cool, quinoa was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon.

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 an employee use a soiled wiping cloth and then move to handle food products. CDI - Employee was educated, they rewashed hands and changed gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open trays of raw meat stored above pecans in the walk-in freezer. Observed cooked lobster meat inside of a container of raw trout. CDI - all items were moved to the correct order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use a soiled wiping cloth and not change gloves before moving to a new task involving food prep. CDI - Employee discarded gloves before washing hands.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods above 41 degrees in 3 separate prep coolers. (See temperature log) Establishment will practice 6-hour TPHC for today/tonight ONLY. Maintenance company will arrive today to work on the coolers. Visit will be made tomorrow to test the coolers.

REPEAT 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 intact packages of ROP Halibut in the walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in the kitchen.

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.

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

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the back kitchen hand sink.

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 oyster tag with a missing date from when it was last sold. CDI - Manager was able to trace the tag to a special event when oysters were served. Molluskan shellfish are not on the menu for this establishment.

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

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 5-hour TPHC stickers for buttermilk and lettuce. CDI - Chef educated the employee that printed 5-hour stickers.

REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a missing disclosure for the children’s menu salmon. CDI - Manager printed new menus during inspection. Improvements have been made from previous inspection due to the specials menu and dinner menu being corrected.

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 Use walk in cooler and walk in freezers for cooling foods. Observed several 43-45 degree items in the prep cooler drawers due to them attempting to cool. All foods were items that were prepared this morning and placed directly into prep units. CDI- items removed from prep units and placed into walk in cooler to rapidly cool.

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 intact packages of ROP tuna in the walk-in cooler.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs inside of a container of water in the walk-in cooler.

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 ramekins being used to scoop spices.

4-904.11(B) Single service utensils shall be presented in a way to prevent employees from touching the ends. Observed tasting spoons in a container with handles in different directions.

4-502.11(A) Maintain utensils in good repair. Observed two utensils with melted handles.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at dish area wearing gloves to wash dishes and then put away clean dishes with same gloves. CDI- employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef fat on counter at 71F. CDI- product had been left out for greater than 4 hours. Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab salad and shrimp salad at salad prep station without dates. CDI- Both items were made yesterday and were labeled with yesterday’s date. Observed employee portioning cold sliced prime rib cooked yesterday into day dot bags labeled for today’s date. CDI- prime rib rebadged with yesterday’s dates. .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisor missing disclosure statement on kid;s men for salmon and on specials menu. Verification required. Observed consumer advisory correct on main lunch and dinner menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of degreaser unlabeled. CDI- bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in bucket on line at salad station and directly from dispenser over 500ppm quat. CDI- by diluting sanitizer with water. Ecolab called to repair dispenser.

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 Use walk in cooler and walk in freezers for cooling foods. Observed cut cabbage, crab cakes, broccoli and rice in drawers next to grill area at 43F. All foods were items that were prepared this morning and placed directly into prep units. CDI- items removed from prep units and placed into walk in cooler to rapidly cool.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bamboo bowls being used to serve salad. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observe house hold use only vacuum packaging machine present. Facility received delivery of a commercial vaccuum packaging machine during inspection. Discussed use with PIC. Facility is using to ROP raw meats that are removed from package with in 48 hours. No HACCP plan needed at this time.

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 container of oysters in walk in cooler without tag. Oysters are not on regular menu and were a special order so only one shipment of two boxes were received. CDI- tag was obtained from office and placed with oysters. Date for second box was written on the tag.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shelf in walk in cooler near the door with Alfredo sauce and au ju holding above 41F. CDI- items discarded or relocated to back section of walk in cooler. Temperature violation thought to be due to air flow issue. Recommend to switch raw produce and prepared food shelves. Observed blanched broccoli and corn succotash in drawers at sauté station above 41F. CDI- items placed on sheet trays in walk in to rapidly cool. Observed cream cheese at sushi station held at room temp. CDI- cream cheese added to TPHC procedures and labeled with time. Points not escalated due to significant improvement in overall cold holding procedures.

3-203.11 Maintain shellfish in their original container until immediately prior to preparation or sale. Observed oysters in walk in cooler removed from original packaging and stored in metal pan.

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

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing mushrooms on line without first washing. CDI- employee washed mushrooms before continuing.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in room temperature water on counter near salad station. CDI- utensils taken to dish to be rewashed and clean utensils obtained for use. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean spatulas stored on wet towel at sauté station. CDI- towel removed

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed vacuum sealing machine listed for household use only.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple employees change gloves after handling raw foods or soiled utensil but not wash hands before donning clean gloves. CDI- employees instructed to wash hands and don clean gloves.

3-401.11 Cook raw animal foods to required temperatures. -P. Observed salmon pulled off of grill at 138F. Salmon was not requested to be undercooked. CDI- placed back on the grill to finish cooking. Observed at 150F before serving.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one metal pan of waygu meatballs in hot hold cabinet at 128F. CDI- meatballs reheated to above 165F and placed back in hot holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese, sliced cherry tomatoes, ranch and greed goddess dressing in prep unit at salad station above 41F. Observed corn soufle, portion bags of rice and salsa at sandwich station above 41F. Observed shredded lettuce and Lima beans in drawers near counter oven above 41F. See temperature chart. All items were discarded or placed in walk in cooler to rapidly 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 .

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 sliced tomatoes and feta in top of salad station without 4 hour time label. Observed lemon butter sauce near grill station without 4 hour time label. CDI- tomatoes discarded and lemon butter was labeled with time prepared. Recommend to clarify which items will held on time and which will be held using temperature control. Facility has multiple sets of procedures that are not currently in use. Sushi rice was properly labeled with 4 hour time but is not included on any of the written procedures. Verification visit required to ensure TPHC procedures are clear and being properly followed.

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 small portion cups of black beans 56F and portions of spinach dip 51F in drawers in prep unit at sandwich station. Both items were prepared today and not fully cooled prior to portioning and placing on line. CDI- items were with in cooling parameters and allowed to be placed on sheet trays without lids to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees on cook line preparing food wearing bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one red bucket with less than 200ppm quat sanitizer. Observed several white towels stored on surfaces on cook line. Ensure cleaning towels are stored in sanitizer in between uses and towels used for handling hot pans are maintained clean and separate.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one cardboard dumpster missing both lids. Contact company to replace or provide lids.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef and raw chicken stored over shrimp and fish. CDI- Foods were reorganized according to their final cook temperatures. No forms of contamination observed.

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 . Observed diced tomatoes in WIC and salad prep reach in cooling covered at 47F. After 30 minutes tomatoes were still at 47F. CDI - Pans were placed into ice bath in the walk-in cooler and uncovered. - 3 - REPEAT

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed butter held on TPHC with a date of 7/29/2023. PIC stated item was placed out at 11:00am this morning and was mislabeled. CDI - Butter was discarded. - 0 -

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 diced tomatoes covered and placed into the salad reach in and diced tomatoes in WIC. Items did not drop in temperature any in 30 minutes. CDI - Pans were placed in ice bath and uncovered. - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils x2 that were no labeled on the main line. Observed maple syrup placed inside of secondary container (plastic prep container) without label attached to identify contents of container. CDI - PIC labeled item. - 2 - REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line sliced without sticker removal. CDI- Avocados were moved to prep sink to be washed. - 1 - REPEAT

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 measuring cup handle making direct contact with corn in WIC. CDI - PIC removed the cup. - 0.5 - REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed ribs from day before that have not been removed from walk in cooler above temperature threshold due to not properly meeting cooling threshold. Ribs were discarded during the inspection. Ensure that ribs are cooled rapidly using one of the following approved methods. 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 .

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 some cold held items above temperature threshold of 41F. Items include arugula, lettuce, salad mix, chicken breast and ribs. See temperature chart. Items in between 42-45F were cooled. Items above 45F were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed foods placed inside of prep station to complete cooling process. Observed ribs cooling from the day before that were tightly wrapped and did not meet cooling. Observed bulk cheese sauce cooling with lid tightly attached. CDI- Items that did not meet cooling were 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 working containers of oils x2 that were no labeled on the main line. Observed flour and breader placed inside of secondary containers without labels attached to identify contents of container.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line sliced without prior washing and sticker removal. CDI- Avocados were moved to prep sink to be washed.

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 handle making direct contact with food inside of flour. Handle removed during the inspection by PIC.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee with gloves touch apron and nose and continue preparing foods. Ensure that team members are washing their hands in between acts that contaminate them. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate their hands by turning the faucet off with their bare hands. Ensure that team members are using barriers to prevent this in the future. CDI- REHS educated and employee rewashed their hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef being stored above ready to eat deli meats. CDI- Foods were reorganized according to their final cook temperatures. No forms of contamination observed.

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 . Observed cheese sauce inside of walk in freezer at 83F. Cheese was observed after 25 mins at a temperature of 71F after breaking down food into smaller portions and using stirring wand. Ensure that cheese sauce is broken down in to smaller portions to cool at a faster rate.

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 some cold held items above temperature threshold of 41F. items include sliced tomatoes that were recently cut and placed in to cold holding. Although TPHC procedures are setup for tomatoes, no time stamp was available. Other items found above temperature threshold include buttermilk(46F), heriloom tomatoes(44F) and Deviled egg mix(46F). Items found above 45F that were not recently prepared were discarded. Items found in between 42-45F were cooled using the walk in cooler and freezer.

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 foods placed inside of prep station to complete cooling process. Observed bearnaise sauce attempting to cool at room temperature. Observed thick cheese sauce in a large bulk container preventing sauce from cooling at a fast enough rate even with stirring wand stored inside. Items on the prep line were moved to walk in cooler to cool at a fast enough rate. Food establishment has time setup for bearnaise sauce, but currently aren’t using procedures. Sauce was cooled using walk in cooler. Cheese sauce was broken down in to multiple containers to cool at a fast enough rate.

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 containers of oils that were no labeled.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat inside of walk in cooler and more in walk in freezer stored on the floor. CDI- Food was placed on the shelf during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line without prior washing and sticker removal. CDI- Avocados were moved to prep sink to be washed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils used for the grill in water at room temperature. Observed silverware stored inside of container of water at 69F. CDI- Utensils were moved from water during the inspection and sent to the dish room.

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 single service trays stored open ended on prep station. Ensure that single service trays are stored in a protective manner, either in the original packaging or inverted. CDI- PIC inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open. Observed trash on the ground by the dumpster.

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 plastic containers and can opener with build up and label residue left attached. These items were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 pork ribs reheated on. A grill to a temperature of 125.2F. CDI- Pork ribs were placed back on the grill to fully be reheated. Reheat temperature of 172.2F was met.

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 . Observed marinara sauce inside of walk in cooler cooling for 43 mins without a change in temperature. CDI- Marinara was broken down in to smaller portions and vented inside of the walk in cooler.

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 macaroni and cheese below temperature threshold of 135F. Macaroni and cheese held a temperature of 124.5F. CDI- Macaroni and cheese was voluntarily discarded by person in charge. Points no escalated due to improvement.

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 some cold held items above temperature threshold of 41F. items include sliced tomatoes that were recently cut and placed in to cold holding. Although TPHC procedures are setup for tomatoes, no time stamp was available. Other items found above temperature threshold include palm beach shrimp (56.2F), chicken salad(46.2F), and spinach dip(44.5F). Items found above 45F that were not recently prepared were discarded. Items found in between 42-45F were cooled using walk in cooler and freezer.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice held on TPHC with a time stamp of yesterday’s date. Sushi rice was made earlier today but was not accurately labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 bulk amount of marinara inside of walk in cooler cooling with plastic wrap tightly attached. Ensure that foods are properly cooling in small amounts and vented to achieve proper cooling in accordance to time and temperature.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils used for the grill in water at room temperature. Observed scoops used for ice cream and desserts with sitting water. Ensure that water is running at a great enough velocity to remove particles towards drain. CDI- utensils were removed from water during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed plastic containers and metal pans left wet stacked. Food establishment shall implement better procedures such as pyramid stacking or another approved method to achieve air drying.

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 single service trays stored open ended on prep station. Ensure that single service trays are stored in a protective manner, either in the original packaging or inverted.

4-501.11 Maintain equipment in good repair. Observed reach in unit door not making a tight seal, due misalignment of door. Repair as needed to maintain temperatures.

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 cooked artichokes being stored beside raw chicken and underneath raw Beef in cold holding drawer. CDI-artichokes were moved to another cold drawer containing cooked ribs.

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 onions hot holding at 116F. CDI-onions were reheated back up tp 165F.

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 spinach artichoke dip in the WIC that was above 41F. PIC stated that foods were in WIC since the night before and had not been taken out. CDI-dip was 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 working containers of oils and sauces that were no labeled. CDI-bottles were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. REPEAT

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf REHS emailed PIC the changes to the employee health policy.

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed mechanical dishmachine at bar area measured 0ppm chlorine. Ecolab was called during inspection. PIC discontinued use of dish machine to repair sanitizer line during inspection. REHS rechecked dishmachine to verify that it is sanitizing dishes. Dishmachine repaired and is meeting compliance with sanitizing.

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 multiple food items in walk in from overnight above 41F. PIC discarded voluntarily

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 Observed no written procedures for food PIC stated that is held on time. REHS educated PIC on rule for written procedures.

8-103.12 Conformance with Approved Procedures (P) (Pf) Observed pH for sushi rice at 4.3, greater than the 4.2. REHS instructed PIC to discard rice. Rice discarded. 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed food service worker not familiar with HACCP plan.

3-501.15 Cooling Methods (Pf) Observed large amounts of food in sealed container cooling in walk in above 41F. REHS educated PIC on proper cooling methods and instructed PIC to: 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 PIC switched to shallow pans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing watch while preparing food. PIC instructed food service worker to remove watch. Watch removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. PIC unstacked pans to air dry.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several clean plates stacked near prep line observed with food debris. CDI. Plates were sent to dish area and rewashed.

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 Boiled eggs observed cooling above 41F in walk-in cooler past cooling parameter time limit. In house made mac-n-cheese Alfredo sauce also observed cooling overnight above 41F. CDI. Both items discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P A few food items cooling in flip top cooler such as green goddess dressing and ranch dressing observed cooling for more than 4 hours above 41F. CDI. Food discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items on make line and in low boys observed cold holding above 41F (see temperature chart above). CDI. Items that had been cold holding for less than 4 hours were moved to freezer to cool and other items discarded voluntarily.

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 Cooked onions and mushrooms observed on TPHC without time stamps. CDI. Items 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 Several items observed cooling were inside deep pans with lids tightly covered, in plastic portioned bags, inside the walk-in cooler and in some flip top units. CDI. Some items discarded and others moved to be cooled in shallow portions in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of containers and clean pans observed stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up on top of ice machine as well as the lever for measuring ice level. CDI-PIC had cleaning of ice machine started before end of 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 open gallons of milk in walk in cooler and at server wait station without date marking. CDI- 1 milk was dated for yesterday after confirmation of its opening. 1 gallon was discarded. Observed open goat and feta cheeses in walk in cooler not date marked. CDI-Product was newly opened yesterday. PIC was allowed to add datemarking for yesterday.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in the gaskets of both walk in cooler and walk in freezer. PIC stated that a gasket company just came out last week to take measurements and new gaskets were on order.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table. CDI- Moved to bottom

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employees dumped sainitizer into handsink. Do not dump sanitizer or anything into handsinks. Handsinks are ONLY for hand washing. REPEAT. Different nature of violation.

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 Facility does not have written procedures for Cole slaw and butter held on TPHC. Facility does not have begin/end time labels on items on TPHC (garlic oils, butter sauces, tomatos). VR.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Facility did not have a begin-end time for sushi rice as specified by HAACP Plan. CDI- Time added.

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 Cut tomatos cooling in flip top. CDI- Moved to WIF. Ribs cooling in WIC while tightly wrapped. CDI- Moved to freezer for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Bartender cutting fruits at bar without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket recorded low, 0ppm Quat. CDI- Refilled.

2-301.14 When to Wash - P. Observed line employee handle raw chicken, remove gloves, don new gloves and handle ready to eat food with no associated hand washing. CDI - EHS directed employee to wash hands. Hands washed. When changing tasks from raw to ready to eat wash hands before donning clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed equipment pushed in front of back prep area hand sink blocking access. CDI - PIC removed equipment. Re-locate equipment so that hand sinks are accessible for use at all times.

3-304.15 (A) Gloves, Use Limitation - P. Observed line employee repeatedly wiping gloves on soiled wet wiping cloths and handling ready to eat food at salad prep area. CDI - PIC directed employee to remove gloves and wash hands and don clean gloves. Hands washed and gloves changed. Do not wipe gloved hands on soiled cloths.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried multi day food residue on blade and guard of slicer. CDI - PIC removed to dish for cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic buildup on interior surfaces and/or drop plates of both ice machines. Clean frequently to prevent buildup. REPEAT

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed house made crab cakes made with raw egg formed, cooked and plated with final internal cooking temperature of 103f. Crab cakes are not designated with asterisk to include them in the consumer advisory. CDI - discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooling ribs and turkey breasts cooling at a rate to not meet 70f within 2 hours. CDI - PIC spread both items onto sheet pans and placed into freezer to quickly chill. Both items observed below 70f and cooling a proper rate after correction made. When cooling cooked foods, cool from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pans of mashed potatoes holding in heated cabinet at line and cooked spinach holding in well at line less than 135f. CDI - PIC discarded. Maintain TCS foods at 135f or higher when hot holding. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two line area cold drawer units holding TCS foods higher than 41f. Drawers beside sushi station with ambient air temp of 40f holding bean sprouts at 44f, fish at 49f, and raw beef at 47f. TCS foods placed into unit prior to today and above 41f discarded. Ice bags applied to other items to maintain 41f or lower until unit has been repaired. Drawers at front prep line with ambient air temp of 46f holding rice at 44f, blanched vegetables at 44f, cooked eggs at 47f, spinach dip at 48f and more. All TCS foods placed into unit prior to today discarded. Other TCS items relocated to alternate cooler. Do not use the cooler to store TCS foods until is has been repaired and verified to be holding foods at 41f or lower. Verification visit required within 10 days to ensure repair and proper cold holding temperatures of both line coolers. 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 multiple TCS foods including cut cabbage, open canned beans, cut tomatoes, etc. placed directly into service units while still in cooling process. CDI - PIC removed to walk in cooler/freezer to quickly chill to 41f before placing back into service units. Observed cooked chicken wrapped tightly into portions and stacked tightly in pans in service units while cooling. CDI - PIC spread onto pan in walk in cooler/freezer to quickly cool to 41f. Observed cooked ribs and cooked turkey breast stacked/piled on top of one another while cooling. CDI - PIC spread onto pans in walk in cooler/freezer to quickly cool to 41f. REPEAT When cooling food, use methods that allow the food to quickly cool to 41f or lower. Do not place food into service unit until cooled. Do not wrap and stack cooling food items. Do not stack hot proteins together in pans for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of sauces and oils at line area with no identification. Label all working containers of foods that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and house flies in back area. Contact PCO for service. 6-202.13 Properly locate mechanical insect control devices. Observed fly light plugged in and operating sitting on prep surface immediately adjacent to mixer and clean food containers. Relocate fly light away from food and food contact items. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed “garage door” style rolling door open with no insect prevention. Door does not have fly fan or screening present and opens onto patio which is not screened. Do not allow roll top door to remain open with no pest prevention.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw turkeys stored on floor of walk in cooler and container of soy sauce stored directly on floor in dry storage area. Store food at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet wiping cloths laying on equipment surfaces throughout line area. Observed sanitizer buckets in back prep area and at sushi prep area with 0 ppm quat concentration. Use test strips to check sanitizer concentration often and store soiled wiping cloths in sanitizer between uses or remove them to soiled linen receptacle. 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. Observed ice cream scoop stored in standing water in dipper well at line. Dipper well is operational and needs to be turned on so that the water flows. Grill utensils stored in hot water at 119f. Store in use utensils in water that is at least 135f. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous clean small wares stored in unclean containers at clean dish area. Clean the containers used to hold clean utensils to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on multiple food containers stored as clean in dish area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee bag stored on shelf adjacent to food prep items in back area and employee food stored mixed with restaurant items in bar cooler. Designate a separate area away from food and food contact surfaces for employees to store food and personal items.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees not properly washing hands after handling raw chicken and raw cod. CDI-The employees were stopped and instructed to wash hands after contaminating them. REPEAT. *Points kept the same today. First time repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to a drop pan, and majority of the plates on the prep line. CDI-All plates seen with buildup, and the drop pan were sent back to the dish machine for proper washing, rinsing, and sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to the white plate in the smaller of the two ice machines. CDI-The plate was removed and sent through the dish machine. REPEAT. *Points kept the same today. First time repeat on the ice machine.

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 butter bean sauce not cool to 70F within the required two hours. CDI-The sauce was reheated to 165F and began the cooling process all over. Observed hard boiled eggs that did not cool to 41F within the 6 hour cooling phase. The eggs were made yesterday. CDI-The eggs were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F on the hot line next to the grill. CDI-The potatoes were reheated in the steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the main cold holding line holding product above 41F, and the top section of the right side of the line holding above 41F. Both lines were holding between 44-49F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY COLD HOLDING OF THE UNITS. REPEAT. Observed items in the cooling phase being placed underneath cold product in the walk in cooler. This is causing that already cold item to raise in temperature above 41F. CDI-The cooling food items were removed and placed in a more appropriate location.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisks on menu items on the brunch menu. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY CORRECTION. 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 hard boiled eggs cooling in a large tub of water on the prep counter at 75F. CDI-Ice was placed onto the eggs and put into the walk in cooler. Observed ribs cooling tightly covered in plastic wrap in the walk in cooler and stacked ontop of each other. CDI-The ribs were unwrapped and placed into the freezer. Observed butter bean sauce cooling in a large container in the walk in cooler. The sauce was reheated to 165F, and started over.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on prep counters and on the shelving in the walk in cooler. CDI-The cloths were removed. When not in use, have stored in a sanitizer solution or put into a laundry bin.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic cup with no handle stored in the butter mixture on the stove. CDI-The cup was removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use glove hands to touch raw foods and then proceed to use those same gloved hands to touch a ready to eat steak before placing it on a plate for service. Observed same employee place raw foods on the grill and use same gloved hands to touch other in use utensils and ready to eat foods without switching gloves or washing hands in between. CDI- food employee was educated, hands were washed and touched ready to eat steak was placed back on the grill to cook off any possible cross contamination. - 2 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to place raw foods on the grill and then fail to change those gloves prior to prepping ready to eat foods. CDI- gloves were changed after hands were washed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods in the walk in cooler. CDI- educated PIC and unwashed produce was rearranged during the inspection. -1.5 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Hot water dish machine only reached a minimum of 142-154 degrees while hot water sanitizing during trial runs. PIC is aware that they are not to use this machine until it is serviced. PIC has already called a repair tec to come onsite ASAP for the damaged dish machine. Will return by the end of the business day to check compliance on damaged dish machine. VR Hot water sanitizing shall be at least 160 degrees F interior temp. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Interior of the main ice machine contains mold buildup along the interior. CDI- Interior of the ice machine was sanitized by the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw steaks, Roast beef, Salmon, Lettuce, crab cakes,Guacomole and several other foods were cold holding >41 degrees in refrigeration drawers along the make line. Ambient air of some drawers in the cold hold unit were not properly functioning while other drawers in the same unit were properly holding. Refrigerator tec is onsite assessing and servicing cold hold units. CDI/VR- Foods were moved to the freezer/walk in cooler to cool down while other foods were placed on a 3 hour time discard. Will return to check on compliance of damaged unit. 0 points due to this being the first cold hold violation since the new cold hold rule took effect 1/1/19.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory is inadequate on the lunch menu. Consumer advisory is missing the disclaimer(items may be served cooked to order) and the consumer advisory in full. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness". Adjust menu for compliance. VR-0 points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged dumpster lids. Ensure that these lids are replaced so that dumpsters can be properly covered with a lid that is in good repair. 0 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom exterior of lettuce container being in direct contact with ready to eat lettuce in refrig. drawer along make line. CDI- containers were removed. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Several containers of mashed potatoes and grilled chicken breast were hot holding in hot box <135 degrees. CDI- PIC reheated products to at least 165 degrees before being put back into hot boxes. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw salmon, Blanched broccoli/Squash, cheese etc. were cold holding >45 degrees in Refrigeration Drawers along the make line. PIC stated that a piece has been ordered for the maintenance needed for the refrigeration drawers that were out of compliance. CDI- Foods were moved to the walk in cooler to cool, and other food products were accompanied by bags of ice to ensure that items tcs stay cold during servicing. VR - Will check on the compliance of this matter. -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 Sushi menu was missing the consumer advisory verbiage. CDI- facility printed menus out onsite with correct verbiage needed for compliance. 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 Marinara cooling in dense containers in an ice bath that was not fully submerging the cooling product. Other cooling foods in the walk in cooler were cooling in dense amounts along the sheet trays CDI- Marinara was dispensed into more shallow containers and other cooling foods were better spread for proper cooling methods. REPEAT -.5 points

3-307.11 Protect food from contamination sources not specifically noted by code. Interior of the ice machine chute contains rusted screws that is in contact with ice along the interior. Replace rusted screws to prevented contamination caused by Rust. Uplift boxed food products off storage room floors-1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in Wiping cloth bucket checked was below 200 ppm. Observed damped cloths on prep surfaces along the make line. CDI- Sanitizer was remade to proper concentration (200-400 ppm). REPEAT -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed fruits and vegetables stored in prep areas with stickers still attached. 0 points.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee work with raw foods and go back to work with ready to eat food without handwash between glove change. CDI PIC had employee wash hands and change gloves.

5-202.12 Provide at least 100F water at handsinks. -Pf Handwash sink in womens restroom does not reach 100 degrees f. 10 day verification required.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Dish machine not registering proper temperature at beginning of inspection . CDI Technician arrived and temperature was adjusted . 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice machine in need of cleaning.

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 items being cooled in prep units these items should be taken to walk in to cool. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being held in sanitizer measuring 0 ppm QAC . CDI Techinician repaired QAC and now reading between 200-400 ppm QAC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dipper well clogged and utensils stored in 67 degree water. CDI dipper well unclogged and utensils changed , utensils changed and placed on clean dry surface . -0 points-

6-303.11 Intensity-Lighting - C Observed more lighting needed at dish machine in bar area. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak being cooked via sous vide process at 135.5 degrees . Advised product could be reheated to 165 degrees only since non- continuous cooking process used.

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 ribs and creamed corn cooling in walk in greater than 2 hours and more than 70 degrees. CDI both items taken to oven to be reheated and recooled.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Obseved facility using ROP to cook steak via sous vide process without approval. CDI advised facility to discontinue process until approval is granted. Product according to facility is ROP and placed straight in to sous vide circulation then taken out of pouches and cooled and then heated to order.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using domestic vacuum packager for ROP to sous vide process equipment must be ansi approved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed trout , salmon , and numerous containers of mashed potatoes held at less than 135 degrees. CDI discarded all products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled egg white, coleslaw, tomatoes and caesar dressing made with raw eggs at greater than 45 degrees. CDI dressing cooled all other products discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed scottish salmon on menu per pic offered undercooked upon consumer request without asterisk linking to consumer advisory. 10 day verification required.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ph records for both calibration and sushi rice which are recorded on ipads could not be produced. CDI sushi rice in use was discarded and 10 day verification required for records going forward.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminate clean hands with faucet handles after hand wash . CDI PIC had employee rewash hands. -o points-

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 quinoa cooling at insufficient rate to meet time and temperture parameters. CDI cooling method changed to meet proper cooling rates.

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 quinoa cooling in too great of volume to facilitate proper cooling . CDI split into two pans and proper cooling was achieved see temperature chart above.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed maple cutting board to have large gouges in surface that could not be sanitized. CDI underside of cutting board intact so this surface was washed rinsed and sanitized and put into service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with visible food debris. CDI took to rewash.

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 large lexan of boiled eggs in shell at 64 degrees greater than 6 hours into the cooling process. 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 Observed boiled eggs cooled in to great of volume per surface area. CDI discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving used to store clean pans. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on 1 soda nozzle at the bar and on the inside of an ice machine located near the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods cold holding above 45F in cold holding units along the cook line (see chart). CDI- items were relocated to the walk in cooler or had ice bags placed onto them.

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 herb butter being stored at room temperature and butters/sauces stored in a steam table using TPHC with time stamps that were allowing for 12 hours. CDI- herb butter placed on TPHC, instructed PIC to adjust TPHC stickers on steam table items to indicate a 4 hour hold time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal bowls and plastic storage containers stacked while wet.

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 dust accumulation on two ceiling vents located above the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf, garlic in oil mixture, and mashed potatoes hot holding below 135F (see chart). CDI- garlic in oil placed on TPHC, I instructed the PIC to reheat the meat loaf and mashed potatoes to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in open air coolers and cooler drawers along the cook line above 45F (see chart). CDI- some foods placed on TPHC, others were relocated to the walk 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 spinach dip and shredded cheese cooling in covered containers and diced/sliced chicken cooling in wrapped portion bags. CDI- lids removed from spinach dip and cheese, chicken portion bags were opened for more effective cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the sushi display case.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed areas of a wooden cutting board with gouges in the wood. Reseal or fill gaps to maintain surface smooth and easily cleanable.

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 shellstock tag missing the 'date of last sold' on the tag. CDI by instruction. Improvements made since last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soda 'gun' at the bar with debris accumulation on the inner nozzle. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a circular slicing disk attachment stored clean with debris accumulation on it and a rubber splash guard attached to the robot coupe immersion blender with residue on it. CDI- items set aside for recleaning. Improvements made since last inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for lemon butter. The facility does not have a procedural template for this product and their time stamp indicated the butter was good for 24hours. CDI- timestamp was adjusted to show a 4 hour hold time. TPHC template provided 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 portioned macaroni and cheese cups cooling while stacked and covered with lids in the walk in cooler and corn that was roasted earlier in the day cooling in an open air cooler. CDI- macaroni lids were removed and the cups were placed into the walk in freezer for rapid cooling. The roast corn was transferred to the walk in cooler for more efficient cooling.

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 one employee handling boiled potatoes with his bare hands, another employee handling tortilla shells with his bare hands, and a third employee slicing lemons with her bare hands and a fourth employee handling bagels with his bare hands. CDI by instruction.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple shellstock tags without the 'date of last sold' written on the tags. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one chub of deli turkey in direct contact with a raw beef roast and raw bacon stored over deli meats in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed robot coupe disc attachments stored clean with visible food debris on them, a kitchen aid mixer in the walk in cooler stored clean with dried food debris on the meat grinding attachment, and 2 vegetable chopping devices stored clean with debris between the blades and the plastic 'teeth.' CDI- items set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a garlic in oil mixture and a lemon butter mixture holding below 135F in a steam table. An employee stated the food items had just been prepared ~30 minutes prior. CDI- instructed employee to reheat foods on the stove top to above 135F.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf The facilities HACCP plan states that the pH meter will be calibrated daily by the kitchen manager and a log will be kept on file to verify this procedure is done. The facility is not maintaining a log that verifies the pH meter is being calibrated daily. The facilities HACCP plan also states the rice MUST be acidified to LESS THAN 4.2 pH. Observed several days where the rice pH was recorded at 4.2 without a corrective action. VR required in 10 days to check pH log calibration records.

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 large metal containers containing racks of cooked ribs cooing in the walk in cooler while partially covered with aluminum foil. The ribs were 124F at 10:25AM and 84 at 12:15PM. CDI- instructed PIC to relocated ribs to a sheet pan and place them in the walk in freezer for more rapid cooling.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a Kitchen Aid mixer with a meat grinder attachment with a large crack in the meat dispensing tube. CDI- item discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting hard boiled eggs without gloves on. CDI- eggs discarded, employee put gloves on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 deli slicers stored clean with visible food debris on them, a meat grinder in the walk in cooler that had not been used today with dried meat debris inside the metal tube component, and a robot coupe machine stored clean with dried food debris on the blade guard attachment. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one ice machine with black growth accumulation on the inside of the machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sauteed mushrooms in an open air cooler cold holding at 72F. CDI- PIC discarded mushrooms. Improvements made since last inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for whipped butter without written procedures in place. I also observed facility with whipped butter that had a discard time of 3:05PM being held at room temperature at 3:35PM. CDI- butter discarded, TPHC document provided today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed printed take-out lunch menu without asterisks to indicate which foods can be cooked to order and observed facility using raw shell eggs in the Caesar dressing without indicating this in the consumer advisory. VR in 10 days.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facilities HACCP plan state the acidified rice will be held for 4 hours and then discarded. Observed facility using stickers on the sushi rice containers that allotted the product a 24 hour hold time. CDI- Facility will resubmit HACCP plan to indicate a longer hold time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3-4 fruit flies at bar area of restaurant.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility storing in use utensils in a soup well with a water temperature of 122F.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a wooden preparation table with large pits in it. CDI- wooden table was flipped to the other side which is smooth and easily cleanable.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure sushi rice pH equipment in proper calibration, make correction of dishwasher handling of clean utensils with soiled hands, and properly assess cold hold temperatures to ensure cold hold equipement is in good working order.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored over food or food contact surfaces. CDI- removed

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled utensils and cleaned utensils interchangeably without washing hands. CDI-instruction provided, PIC corrected

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee glove hand raw chicken , bathe and dredge and fry then continue to ready to eat food prep without washing hands. CDI- corrected through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple food contact surfaces stored as clean that had old debris on them. CDI- removed to re-clean

3-.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in one small prep unit to be 53 F or warmer. CDI- placed on TPHC VR for cold hold repair

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility pH meter off calibration by 0.1 and facility Variance approval calls for discard after 4 hours if pH below 4.2 and facility not discarding. ( EHS BELIEVES THIS TO BE ERROR VARIANCE COMMITTEE DID NOT PICK UP ON ) FACILITY NEEDS TO CLARIFY WITH VARIANCE COMMITTEE.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies at bar area.

4-501.11 Maintain equipment in good repair. Observed all foods in one small prep unit to be above 53 F.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC fail to observe dishes not being properly sanitized because booster heater was never turned on, pH of sushi rice was not checked prior to service and Sous Vide cooking without an approved HAACP plan.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. Observed dish machine not santiizing at proper temperature. CDI- booster heater turned on.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed prime rib cooked and cooled yesterday to be 62 F internal temperature. Unable to determine if product was cooled properly or temperature rose as a resulkt of sitting out for an hour. CDI- PIC discarded voluntarily product

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed prime rib at 62 F in prep area, eggs at 61 F in prep area, cherry tomatos and other late prep TCS foods in prep units above 50 F. CDI- placed on TPHC

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed butter and butter based sauce held using TPHC with no or improper tiem labeling.

3-502.12 A food establishment that is using reduced oxygen packaging and Sous Vide cooking shall have an approved HACCP plan. Observed beef or pork Sous Vide cooking without approved HACCP plan. CDI- product discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Cool TCS foods prepared from ingredients at room temperature to 45F within 4 hours. Observed multiple late prep TCS foods at temps above 50 F and 60 F cooling in prep units. These units are not designed for cooling.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed wait staff bare hand contact ready to eat tortilla chips. CDi- instruction provided

3-302.11(A) Separate the different types of raw animal foods. Observed raw fish stored over raw ready to eat tuna. CDi- reorganized

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken stock hot held at 120 F and prime rib at 95 F. CDI- both reheated to proper reheat temps.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed chicken cooked yesterday wioth no date mark. CDI- date marked

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed no consumer advisory on bar sushi menu. CDI- menu CA added

2-301.14 Wash hands before donning gloves and between gloves uses. Observed multiple glove changes with no hand washing in between, observed food employee glove handle raw fish change gloves then return to handling ready to eat foods without washing hands. CDI- instruction provided2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.Observed multiple ice bins with black mold residue inside. Observed tea nozzles with escessive debris accumulation inside. CDI- removed to clean4-501.114 Maintain sanitizer at correct concentrations. Observed bar glass machine not sanitizing; 0 ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed previously fully cooked prime rib hot holding at 120 F. CDI- placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens, sliced tomat and cole slaw and multiple non-TCS foods above 55 F in far right prep unit, next to grill. CDI- placed on TPHC; follow up discarded VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed whipped butter held on TPHC; labeled for 24 hrs CDI- labels corrected

8-103.12 Comply with the HACCP plans submitted and maintain records. Observed HAACP procedures for acidified rice not followed. Facility not using distilled water, pH observed at 9.9

4-502.11(B) Maintain thermometers properly calibrated. Observed PIC carrying non-working thremometer. CDI- properly calibrated thermometer provided

3-306.11 Protect food on display using food guards, packaging, or other effective means. Observed multiple tea and water pitchers uncovered accessible to the public. Observed bowl of washed lemons and limes for cutting at bar area from outside, uncovered, unprotected. CDI- re-washed, remooved from area

4-501.11(A) Maintain equipment in good repair. Observed all foods in far right prep uit next to grill to be cold holding above 55 F.

2-201.11 Facility shall have employee health policy. Observed PIC staff unable to provide employee health policy or demonstrate knowledge. CDI- handout given

3-402.11 Facility shall provide documentation of Parasite Destruction for fish served raw or undercooked. Observed insufficient parasite letters not tied to invoice. VR

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed multiple soiled soda gun nozzles at bar. CDI- removed to clean

3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter. Observed multiple real butter sauces hot held less than 120 F. CDI-placed on TPHC

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder. Observed multuple TCS foods cold held hotter than 50 F. CDI removed to flash cool

3-501.19 Written procedures shall be provided and time shall be labeled when holding TCS foods using Time as a Public Health Control. Observed sushi rice on TPHC but improperly labeled with next day expiration. CDI- corrected

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens shall be correct. Observed grouper on menu disclosed as a consumer advisory menu. PIC stated grouper is fully cooked, menu is incorrect. Menu to be corrected. VR

3-502.11 FACILITY AWAITING APPROVAL OF VARIANCE APPLICATION, USING TPHC INTERIM.3-502.11 Facility in need of Variance Requirement for ROP of cooked foods. Observed facility does not have apporved variance. CDI- facility to discontinue process within 10 days.8-201.13 A HACCP Plan is Required for ROP of cooked foods and raw foods. Observed facility ahs not sunmitted HACCP plan for either raw or cooked ROP. Contact J Perry 336-5100 for raw ROP HACCP approval

8-103.11 Facility does not have Documentation of Proposed Variance and Justification for ROP of cooked foods.CDI- facility instructed to discontinue ROP within 10 days until variance approval is received.

3-401.14. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed partially cooked chicken stored in cold drawers on the line near the grill. Chicken is to be used for recently added corporate menu item called "Bistro Chicken." PIC states that recipe calls for chicken to be seasoned, then marked on the grill to set the seasonings, then chilled to crust the seasonings, then later cooked to completion of 165F individually as entree is ordered. CDI for today by directing PIC to discontinue. VR - verification visit required - A packet was left with PIC including log sheets and an application form for non continuous cooking. Will return on Wednesday October 30 to ensure that procedure has not been resumed without regulatory review and approval.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed four small bowls of spinach dip stored in cold drawer and dated yesterday measure 49F. Other bowls in same drawer measured 45F or below. A clean linen napkin was observed lining the bottom of the drawer. PIC will investigate to see if there is a dead spot in the drawer where cooling is insufficient. CDI - items out of temp were voluntarily discarded.

3-502.11 Variance Requirement - PF. Facility is using specialized food processes that have not been approved by the regulatory authority. Observed no variance for sushi rice or house-made creme fraiche. PIC has been working with State Variance Committee on getting approval for sushi rice •and is still in revision phase. Meanwhile, CDI is that facility will hold rice on Time as a Public Health Control as outlined in the rules until such time as Variance is received. Sheet was left for PIC to fill out for TPHC. For creme fraiche, facility is directed to discontinue making in-house until and unless Variance is received. Meanwhile, PIC states she will look for an approved outside source. VR - will return Wednesday October 30 to ensure compliance.8-201.13 When a HACCP Plan is Required - C. Facility related that they sometimes use a vacuum packager at the end of the night to package raw steaks which have been thawed but have not yet been cooked foir service. This practice requires that a HACCP plan be submitted and approved by the local regulatory authority before it can be used. Discussed requirement with PIC. VR - will return Wednesday October 30 to ensure compliance.

8-103.11 Documentation of Proposed Variance and Justification - PF. Observed no approved Variance in place for creme fraiche or sushi rice.