CAFE MONTE

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 various shellstock tags out of order during inspection. CDI - PIC placed tags in correct order during inspection. Repeat. 1 pt.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bread stored in direct contact with exterior of plastic grocery bag, and salad lettuce in direct contact with bottom of salad bowl during inspection. CDI - Plastic bag removed from bread drawer, and barrier added in between lettuce and bottom of salad bowl during inspection. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing below 200ppm quat during inspection. Maintenance contacted during inspection. Facility to utilize high temperature dish machine until repair. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed cooled down runny poached eggs being stored in WIC during inspection. PIC stated final cook temperatures are not taken of eggs before being cooled down, and that eggs are reheated for service. Facility does not have current approval for non-continuous cooking. Facility shall either discontinue this practice, apply for non-continuous cooking approval, or utilize pasteurized shell eggs. CDI - Facility voluntarily discarded all cooled down poached eggs during inspection. 0 pts.

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 rib stock cooling from 5/21 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Stock voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rib stock cooling since 5/21 in a deep, covered plastic container in sautee prep. Stock did not meet cooling parameters. CDI - Stock voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer below proper concentrations. Ensure wiping cloths are stored in sanitizer with proper concentrations at all times. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cut, unpeeled banana still baring produce sticker during inspection. Ensure produce is properly washed before use. 0 pts.

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 shell stock tags not in chronological order. CDI: Tag were placed in chronological order during inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over heavy cream inside reach in cooler. Observed raw salmon being stored above cooked lobster inside walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan and/or permit action may be required. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in middle prep top/unit above 41F. Ambient air of unit was 43F. Observed heavy cream and almond milk in small reach in cooler above 41F. Ambient air of unit was 42F. Items in middle prep top/unit were moved to walk in cooler. Heavy cream and almond milk were voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 white wine butter sauce being held on TPHC with a discard time of 3pm at 3:40pm. CDI: Item was voluntarily discarded. All other items held on TPHC were properly discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical without a label. CDI: Item was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed potatoes cooling at a rate of 0.14F/min during 2 hour window. Potatoes were cooling at room temperature in a thick portion. CDI: PIC separated potatoes onto 2 sheet pans and placed in freezer. CDI: Potatoes reached below 70F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans on shelving with cans for facility use. CDI: Items were voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed both hand sinks with malfunctioning soap dispensers. CDI: PIC provided pump soaps.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over heavy cream inside reach in cooler. Observed cold smoked salmon behind chicken salad inside prep top. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed milk and almond milk in bar lowboy without dates. PIC confirmed items were opened yesterday. CDI: PIC dated items. Overall date marking was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 salmon thawing in walk in cooler with ROP packaging still intact.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy ice build inside outdoor walk in freezer. Observed minor ice build up in inside walk in freezer. Points reduced due to previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager supplied during inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above creamer in the walk-in cooler. CDI - Items were moved to the correct order. Significant improvements made from previous inspection.

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 the high-temp dish machine only reaching 152 degrees. Establishment will use the dish machine as a pre-rinse and all 3 compartments of the 3-comp sink to sanitize for tonight only. Due to having 100+ seats in the dining room, establishment will be restricted to using single-service dishes if the machine is not repaired by tomorrow.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cough drops stored above a prep cooler. Observed sanitizer buckets stored on a prep cooler cutting board. CDI - Items were removed and placed in a safe location.

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 chicken and cooked apples attempting to cool in the tops of prep coolers. CDI - Items were brought to the walk-in freezer to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters throughout the kitchen.

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 113 degree water on the grill.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two broken under-counter coolers. Observed damage to the bottom entrance of the indoor walk-in cooler. Observed the high-temp dish machine not reaching 160 degrees. 4-502.11(A) Maintain utensils in good repair. Observed spatulas with melted handles.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw poached eggs stored above ready-to-eat desserts in the walk-in cooler. Observed raw eggs stored above milk in the walk-in cooler. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the deli slicer stored as clean. CDI - Item was rewashed.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed 4 trays of poached eggs in the walk-in cooler. Chef stated that they reheat them to order after cooling down. CDI - Items were voluntarily discarded. Manager stated that they will stop this procedure and will look into ordering pasteurized eggs.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tuna in intact, ROP packages.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two slightly dented cans in dry storage. CDI - Items were voluntarily discarded.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee washing dishes without a hair restraint. Improvements made from previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee stack wet dishes after washing.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two broken under-counter coolers. Observed damage to the bottom entrance of the indoor walk-in cooler.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and lids. Improvements made from previous inspection due to new drain plugs being installed.

REPEAT 6-303.11 Provide required lighting intensity. Walk-in coolers and freezers require 10ft candles of light. Observed broken light for both the indoor and outdoor walk-in coolers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink cup stored on a prep surface.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a server employee preparing side salads on plates without washing his hands. CDI - Employee and manager were educated and employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw eggs stored above lettuce in the outside WIC. Observed unwashed produce stored above ready-to-eat produce in the outside WIC. CDI - All items were moved to the correct order.

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 missing TPHC items for several items at the beginning of inspection. CDI - Employee labeled with time stickers from when the foods were prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle without a label. CDI - Manager labeled during inspection.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one low cooler without an ambient air thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and back storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a sever employee preparing side greens for dishes with a large amount of bracelets on. Observed two employees preparing food or washing dishes without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths stored on prep surfaces of the kitchen.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed several melted utensil handles and a cardboard liner for a utensil bin. 4-501.11 Maintain equipment in good repair. Observed two low coolers that are not operational.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large amount of food debris on top of the stove with quiche’s stored on top.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

REPEAT 6-303.11 Provide required lighting intensity. Walk-in coolers and freezers require 10ft candles of light. Observed broken light for both the indoor walk-in cooler and indoor walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus, lobster, and shredded chicken over 41F, see temperature chart. CDI- PIC voluntarily discarded lobster and shredded chicken and put blanched asparagus on 4 hour TPHC and added to written procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted red peppers with prep date of 6/18. CDI- PIC voluntarily discarded peppers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 containers of food on floor in indoor walk in cooler, 2 containers of food on floor in indoor walk in freezer, and 1 container of food on floor in outdoor walk in freezer. CDI- PIC moved all foods to shelves that are at least 6 inches above the floor. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed plastic spatulas with missing rubber and melted plastic. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout kitchen with deep grooves that are unable to be cleaned. Resurface or replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility without properly working max/min thermometer for high temp dish machine. Thermometer is able to turn on but will turn off during the wash cycle. EHS will follow up within 10 days.

5-205.15 Maintain a plumbing system in good repair. Observed cold water knob loose and not working at hand sink next to prep sinks. Repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right dumpster without drain plug. Obtain and install drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food stored in grocery bag sitting on top of containers of food for customers. CDI- PIC placed employees food away from the food for customers. REPEAT 6-303.11 Provide required lighting intensity. Observed lighting in indoor walk in cooler at .32 foot candles towards the back and 13 foot candles at the front near the door. Provide more lighting.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Sealed package or raw hamburgers stored on shelf above ready-to-eat foods in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Hamburgers moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 container of cooked duck missing date label in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on container. REPEAT. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Beurre blanc and arugula held using TPHC were missing time labels. TCS foods held using TPHC must be labeled with time food was removed from temperature control. CDI - PIC placed time labels 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 Pulled chicken was cooling in sandwich cooler bottom after preparation at 78F. Employee stated it began cooling at 9AM. Use walk-in cooler or freezer to cool TCS foods. CDI - PIC moved pulled chicken to sheet pan and placed in walk-in cooler to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pan of butter stored on floor in walk-in freezer. Store food at least 6 inches off the floor. CDI - PIC moved to shelf. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on reach-in cooler door. Replace torn gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweatshirt observed on speed rack contacting clean pans. Do not store personal items where clean utensils or food can potentially be contaminated. Store in a separate area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed caesar dressing containing pasteurized eggs inside of salad prep unit above temperature threshold. See temperature chart. Per employee, dressing was stocked this morning. CDI - Dressing was moved to WIC to rapidly cool. Observed diced tomatoes, diced ham, liquid eggs, sliced ham, and smoked salmon in center cook’s line prep unit above temperature threshold. Per PIC, sliced ham had been sliced prior to inspection. CDI - sliced ham was moved to WIC to rapidly cool. All other items were put on emergency TPHC until unit can be serviced. - 1.5 - REPEAT A VR will be conducted within three days to verify unit holding temperature.

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 shredded chicken prepared previous day on prep line without date. CDI - PIC dated at time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed container of sliced ham inside of the prep top cooler attempting to cool. CDI - Ham was relocated to walk-in freezer to cool down to < 41°F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed center cook’s line prep unit ponding water at the bottom Repair as needed. - 0.5 - REPEAT

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed caesar dressing containing pasteurized eggs inside of prep unit above temperature threshold. See temperature chart. Foods above 45F were discarded during the inspection. CDI-Risk control plan removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler and another unit ponding water at the bottom Repair as needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving in some areas. Ensure that cleaning frequency is improved to prevent possible contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member recontaminate their hands after washing by turning the faucets off with their bare hands and then continue to delivering food to tables. CDI- REHS recommended staff wide training. Team member rewashed 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 stored above ready to eat sauces during the inspection. CDI- Foods were reorganized during the inspection according to their final cook temperature.

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 secondary containers of salt, spices, and vinegar not labeled. Ensure that foods are properly labeled once placed inside a secondary containers.

3-302.15 Wash fruits and vegetables prior to use. Observed one avocado halve out of three with a label attached inside of the prep unit. CDI- Ensure that avocados are being properly cleaned and label is removed. CDI- Avocados discarded during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving in some areas. Ensure that cleaning frequency is improved to prevent possible contamination.

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 eggs above spinach in prep cooler. CDI - PIC rearranged cooler to provide for proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook crack raw eggs without changing gloves afterwards. CDI - PIC educated the employee about proper glove use.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with accumulation of soil/debris.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several foods inside of prep unit above temperature threshold due to prep unit not working at full capacity. See temperature chart. Foods above 45F were discarded during the inspection. CDI- Foods in the range between 42-45F were cooled using walk in or reach in cooler. Risk control plan will be implemented.

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 lobster thawing under running water inside of packaging upon arrival. Package stated to thaw under refrigeration. CDI- Lobster was removed from packaging during the inspection and placed in walk-in cooler.

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 containers of apricot glaze unlabeled inside of dry storage area. CDI- Containers of apricot glaze were labeled during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and other items stored with retail items on shelving unit, EarPods stored on shelf above prep table. CDI - Item taken to designated employee area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. Observed an employee not wash hands after returning from outside. CDI- Employee was asked to wash hands by person in charge.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several foods inside of prep unit above temperature threshold due to prep unit not working at full capacity. See temperature chart. Foods above 45F were discarded during the inspection. CDI- Foods in the range between 42-45F were cooled using walk in or reach in cooler.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered containers of sliced tomatoes inside of the reach in cooler attempting to cool. Refer to temperature log. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F.

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 crab thawing under running water inside of packaging upon arrival. CDI- Crab was removed from packaging during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bulk secondary containers unlabeled inside of dry storage area. CDI- Containers of flour and sugar were labeled during the inspection.

4-501.11 Maintain equipment in good repair. Observed salad prep unit maintaining a temperature of 46F during the inspection. Food was discarded and technician was called during the inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Ensure that employee items are stored in manner that prevent possible contamination. Observed employee drink without lid or straw stored directly above prep station. CDI- Drink was discarded during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed burgers stored above seafood inside of reach in cooler. CDI- person ion charge reorganized foods according to their final cook temperature.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several foods inside of prep unit above temperature threshold due to prep unit not working at full capacity. See temperature chart. Foods above 45F were discarded during the inspection. CDI- Foods in the range between 42-45F were cooled using walk in or reach in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that all chemicals placed inside of secondary containers are labeled with the contents stored inside. CDI- Chemicals inside secondary spray bottle were labeled during the 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered containers of sliced tomatoes and chicken vented only on the sides inside of the walk in cooler. Refer to temperature log. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bulk containers unlabeled inside of secondary containers. CDI- Containers of flour and sugar were labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed bacon panned up and placed on walk in cooler floor during the inspection. No form of contamination observed on the bacon. Food was moved to wire shelving inside of the walk in cooler.

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 3 knife stored between crevice of prep unit and prep table. CDI - EHS educated and utensil removed to dish pit to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking.

4-501.11 Maintain equipment in good repair. Observed salad prep unit maintaining a temperature of 46F during the inspection. Food was discarded and technician was called during the inspection.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer hose attached to can wash attachment. Ensure that can wash sprayer is drained of water and water on the faucet is turned in the off position to prevent possible backflow occurrences.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 1x employee wash hands and recontaminate on faucet handles. CDI - EHS educated and hands re-washed.

REPEAT: 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the hand wash sink in one of the two employee toilets. PIC stated that hand wash sign had been posted but fell off. CDI - Hand wash sign posted in rest room.***No escalation in points due to notable improvement.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over raw duck inside walk-in cooler II. CDI - EHS educated and PIC re-arranged product storage order.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135 F to 41 F. - P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 1x container of beef cooling since 3/30/22 at 46°F. CDI - PIC voluntarily discarded products.***Points scaled back due to notable improvement since previous inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several containers of TCS foods > 41°F. Refer to temperature chart for details. Several products were prepped and placed into cold holding and 1x product at > 41°F in lowboy reach-in unit I since previous day. CDI - PIC discarded food from 3/30/22 and all others taken to walk-in freezer to cool to < 41°F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed 1x opened container of liquid egg whites with out date marking. Product first use confirmed to be 3/30. CDI - Container date marked. REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety Observed pesto and sautéed onions past 7 day requirement (3/22-3/28). CDI - PIC voluntarily discarded products.

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. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly covered containers of sliced tomatoes and cut lettuce cooling inside reach-in unit II. Refer to temperature log. Items were cooling for about 45 minutes. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of food on flooring inside walk-in freezer II. CDI - PIC relocated to shelving. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented canned tuna stored on dry goods shelving unit. CDI - PIC voluntarily discarded products.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth at bar. CDI - Cloth removed.

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 1x knife stored between crevice of prep unit and prep table. CDI - EHS educated and utensil removed to dish pit to be W/R/S.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 1x squeeze bottle and several silicone spatulas with cracks, pits and slightly melted. CDI - PIC discarded utensils. 4-501.11 Maintain equipment in good repair. Observed door and door handle of lowboy reach-in unit needing repairs. Facility has contacted a technician who came to assess the unit; repairs pending.

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 cleaning needed on flooring inside walk-in freezer I.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on and with retail items on shelving unit. CDI - Item taken to designated employee area.

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 events. PIC was not aware of the plan but stated that they have employee health policy in place if such an event occurs. Emailed PIC vomit/diarrhea clean up plan and poster. Also discussed and emailed changes to the employee health policy.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC use hand wash sink to fill container to calibrate thermometer. PIC quickly discarded the water obtained from the hand wash sink and got water from service sink to fill container. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the hand wash sink in one of the two employee toilets. PIC stated that he will post a hand wash sign at the hand wash sink in the toilet.

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 trays of food in walk in failing to cool within the cooling parameters set forth in the food code. Discussed with PIC possible causes of food not cooling and recommended to relocate to a different walk in. Also suggested that food temp be checked regularly to ensure the walk in is able to meet temperatures cold enough to cool and maintain temperatures at 41 and below. PIC relocated food to a different walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of food above 41F. PIC discarded food above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed containers of food in walk in without date marking. PIC discarded food. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed a container of food with expired date. PIC discarded expired food.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed deep containers of food in walk in above 41F. Cooling window expired. PIC discarded food above 41F. REHS discussed with PIC cooling methods to achieve maximum cooling within the cooling time parameters.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in walk in cooler #1 and loose wiring where thermometer was once attached in walk in #2. PIC placed thermometers in all walk in coolers.

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

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 open dumpster and trash around dumpster. Police up trash around dumpster and keep dumpster closed to prevent insects and rodents from gathering. PIC closed dumpster.

3-304.11 Food Contact with Equipment and Utensils - P - Observed cheese stored directly on shelving in reach-in cooler. Observed ham loosely wrapped in plastic with some exposed to shelving in reach-in cooler. CDI (corrected during the inspection) - Cheese and ham was removed from the walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food items in metal pans stored on the floor in the walk-in cooler. CDI - Food items were relocated to shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stored on shelving stacked wet. CDI - Metal pans were rearranged to allow for proper drying.

4-501.11 Maintain equipment in good repair. - Observed handle to reach-in cooler in need of repair. Observed torn gasket in reach-in cooler. PIC (person in charge) stated that gaskets are in the process of being replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of reach-in cooler with food debris. CDI - Interior of reach-in cooler was cleaned during the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floor of the kitchen in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above RTE spinach in reach in cooler. CDI- Eggs moved.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine did not reach 160F on black disc. PIC called EcoLab who will be out before dinner to repair. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in WIC recorded above 41F (see chart). Whole chickens, raw eggs, cheese, sandwhiches, and sliced meats recorded above 41F. WIC was struggling to hold 41F. PIC immeadiatley called repair who arrived on site during inspection to repair. VR to confirm WIC is holding. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on high shelf.

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 Server washed hands and turned sink off without a barrier. CDI- Educated with PIC.

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 Mussel tags did not have date on last use on two of the tags. CDI via instruction, PIC will write date of last use on tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatos, spinach, chicken salad, salmon all recorded above 41F (see chart). CDI- All discarded. 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 Sliced ham cooling in tightly wrapped silan wrap. CDI- Unwrapped, brought to WIC,.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label wine bottles.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dishwasher was only reaching a temperature of 155 F. CDI - Call made during inspection to repair dishwasher. Warewashing can be done at the 3-comp-sink until it is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar, swiss, and provolone cheese in prep top at 42/43 F and ranch in another prep top at 44 F. CDI - Ranch was voluntarily discarded. Cheeses were cooled.

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 beef in WIC and tomatoes in reach in with no date marking. CDI - PIC labeled the beef and tomatoes.

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 that there were no written procedures for TPHC items. CDI - PIC wrote TPHC procedures.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Some open drinks observed. Segregate personal drinks.

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 a server wash hands and turn faucet off without using a barrier. CDI - Informed/educated. Hands re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled and taken to dish machine. CDI- REPEAT. Ice machine in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at bar recorded 0ppm chlorine. CDI- Primed and ran again, recorded 50ppm.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory has disclosure and reminder verbiage but REMINDER verbiage is missing symbol that correlates to disclosure food item. Further, Swordfish is marked on menu but PIC state facility always fully cooks swordfish. PIC will fix menu. VR.

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 Sliced deli ham cooling in WIC recorded at 49. Meat was tightly packaged and wrapped in silan wrap. CDI- Moved to freezer.

3-501.13 Use approved thawing methods. Indv. vaccum packaged tuna thawing in drawer. Package says to remove from packaing when thawing but facility is not doing that. Facility will cut slit in tuna when thawing in future.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some wet cloths observed on cutting boards.

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 Some pastic containers cracked CDI- Discarded

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand sink located near dish room had a hot water faucet with was very hard to operate. Hand sink near prep station had a non-operative cold water handle. Hand sinks shall provide hot and cold water. CDI- PIC repaired handles on both units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on knife blades stored in clean section above prep sink. CDI- Knives were taken to 3-comp sink to be cleaned and sanitized. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Thermometer reading on hot water dish machine reached 151 F (shall be at least 160 F). CDI- Maintenance was done on machine. Water temperature now reaches 171 F. Also, dish machine at bar area did not register santizer during inspection. VR- facility has up to ten days to repair machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese quiche, sliced ham, smoked salmon, chicken salad, and other TCS foods that were stored above 41 F. Items in prep cooler #2 and #3 were stored in units overnight according ot PIC. One Cheese quiche was stored in walk-in cooler near the door. CDI- All items were denatured and discarded into trash. Maintenance was preformed on both units. Risk control plan will not be done at this time since the same units are not having trouble as mention on the last inspection. However, PIC will begin recording line checks in the morning to help prevent this issue. REPEAT.

4-501.11 Maintain equipment in good repair. Observed two prep units that were above 50 F. Both units were holding TCS foods at the time of inspection. VR- facility has up to ten days to repair units.

5-501.17 Provide a covered waste bin in female restrooms. Observed the sanitary napkin containers in unisex restrooms were not coverered.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel tags not in chronological order. CDI- PIC organized tags during the inspection. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw eggs, sweet cream butter, and multiple cheeses in outside walk in cooler cold holding >41 degrees. Ambient Air of walk in cooler was >41(see temp grid). This was in large part due to the cooler door being propped open while product is being unloaded from delivery truck. Have thermostat adjusted so that walk in cooler can withstand heat transfer from environmental temperatures. Unload products more time efficiently and keep outside walk in cooler door closed as much as possible to retain adequate temps. Lettuce in reach in 2 door unit was 43-48 degrees F. Out of temp lettuce was discarded. Will return in 24 hours to ensure that adjustments has been made. REPEAT 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling inside of cold hold flip top unit, observed lettuce cooling in container in dense amount inside of walk in cooler. Observed foods cooling while being fully covered in walk in cooler. CDI- Foods were placed on sheet pans in walk in cooler while being uncovered. REPEAT - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food delivery driver drop produce(whole melons, asapragus,whole tomatoes) off on ground outside of the walk in cooler located outside. Addressed matter with PIC and stressed importance on instructing delivery driver to place foods in areas that cannot be contaminated by the environment, patrons and animals. Have this adjusted ASAP to avoid possible contamination moving forward. Observed PIC quickly attend to foods as they were dropped off during the inspection. REPEAT- 1 point. Make adjustments or lose double points moving forward.

5-501.114 Using Drain Plugs - C Install drain plug on dumpster.0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from wall behind dish machine in back dish washing area. Facility shall be cleaned and maintained. 0 points. Facility has improved since last inspection but still need to focus on cold holding and food storage. Have dish machine tech come and adjust hot water dish machine so that it does not take several trials to reach minimum 160 internal temp during sanitizing cycles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Food employee was using hand sink to rinse off produce. CDI- PIC educated food employee on violation and berries were rinsed at a prep sink. - 1 point. 6-301.14 Handwashing Signage - C Front prep hand sinks in the bar area were missing hand washing signs. Will provide facility with necessary signage. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at back prep room hand sinks. CDI- PIC added paper towels during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs were being stored above asparagus in the 2 door tall reach in unit. CDI- food items were rearranged as needed for compliance. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over washed produce in outside walk in cooler. CDI- informed PIC of proper storage and efforts to rearrange produce was made during the inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several food items located in refrigeration throughout were being stored uncovered. CDI- food items were covered during the inspection. -1.5 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor mold build up along interior of the ice machine chute. CDI- PIC cleaned ice machine during the course of the inspection. REPEAT -1.5 points. No escalation of points due to overall better compliance. If violation is not addressed moving forward, full points will be deducted and a possible risk control plan will be needed for better compliance of this issue.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced tomatoes, cooked pasta noodles and other tcs products were stored inside of cold hold units without date marks. Also observed several items such as chicken salad, cooked asparagus, cooked mushrooms etc. stored inside of cold hold units throughout with date stickers that exceeds 7 days(12/26-1/2). PIC appointed staff to change all inadequate date marks. All foods that needed dates were dated during the inspection. Really focus on better date marking habits. REPEAT - 3 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 Cooked chicken that was going through the cooling process was cooling on speed rack outside of the walk in cooler. Ensure that all cooling is being done in refrigeration. CDI- cooked chicken was moved to the freezer to aggressively cool. REPEAT - 1 point. Address violation or risk being placed on a risk control plan moving forward.

3-501.13 Use approved thawing methods. Observed ham/turkey thawing inside of stand still water. Ensure that foods thawing in water, thaws in water that is free flowing. 0 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Shelled eggs that were just delivered by the delivery truck were left on the ground in a rainy atmosphere. Temperature on eggs were < 45. After closely assessing the product, It was determined that the eggs were safe for consumption and moved to walk in cooler for proper storage. Also observed foods being stored on the freezer floor . Refrain from storing food products outside unattended too. - 1 point. Refrain from storing foods on the freezer floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths were being stored on prep surfaces while wet. 0 points. General Note: It took several trials before the hot water dish machine reached a minimum of 10 internal temp. Suggested that after the hot water tank is emptied allow a lag time to occur so that dishes are being washed and sanitized with at least 160 degrees internal hot water temp.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee work in and out of walk in cooler and touch trash can with same gloved hands prior to food prepping. Gloves were changed but hands were not washed. CDI- PIC educated employee on mistake and hands were washed during the inspection. 0 points.

6-301.14 Handwashing Signage - C Hand washing signs were missing on both bar hand sinks. Install hand washing signs as needed. 0 points.

3-203.12 Retain tag on the bag of shell-shock 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 Shell stock tags for mussels were being stored in zip lock bag scrambled out of order. Observed parasite destruction letter from 2017. Also observed dead mussels in container that was stored in freezer. CDI- PIC was able to organize shell stock tags, received updated parasite destruction letter from provider and discarded dead mussels during the inspection. -1 point.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor mold buidluip along interior of the ice machine chute. CDI- PIC cleaned ice machine during the course of the inspection. REPEAT -1.5 points. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was ran 3 times and was not able to reach minimum 160 degrees interior temp. CDI Repair operator showed up during the inspection and serviced the machine so that it is properly dispensing hot water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several foods(listed in temp. chart) were cold holding above 45 degrees in reach in/ flip top unit. Foods that were stated to be in damaged refrigeration over night was voluntarily discarded. A work order has been placed on this unit. Unit is not to be used to cold hold tcs foods until servicing is done. VR. Will return in 10 days to check the compliance of this piece of equipment. -1.5 points.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Facility is doing good with date-marking. However EHS observed tomatoes basil and chicken stock located in reach in unit and walk in cooler was dated so that the food product would elapse 7 days. CDI- PIC adjusted dates on these food products during the course of the inspection. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling lettuce and tomatoes inside of dense containers, fully wrapped in 2 door tall unit prone to high prep activity. CDI- foods were moved to more shallow pans, uncovered and placed in walk in cooler for better cooling methods. -.5 points

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the facility opened while food prep was occurring without a self-closure, screen or air curtain installed. Keep door closed or install necessary equipment. -1 point.

2-303.11 Prohibition-Jewelry - C/2-402.11 Effectiveness-Hair Restraints - C Observed food employee prepping food without hair restraints and also observed an employee wearing a watch. 0 points.

3-302.15 Wash fruits and vegetables prior to use. Fruits stored in the cold hold unit prior to prep still contained stickers on them. Other fruit stored near flip top unit contained stickers on them. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Flip top/ reach in along is damaged and caused foods to be discarded due to being temperature abused. Refrain from using equipment until servicing is done. - 1 point. General Comments: Ensure that time stickers are always on the food product associated with time in case food product is moved from labeled station. Ensure that delivery drivers are not leaving foods on ground(dirt) while delivering foods inside of walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed over cook line in kitchen.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee cracking raw eggs and go back to working with ready to eat foods without handwash between glove change. CdI instructed employee on proper handwash procedure and employee washed hands.

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 utensils stored in 90 degree water on prep table. CDI moved to stove to heat. - 0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed numerous torn gaskets throughout facility . Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken , chicken salad, romaine lettuce in prep unit 4 above 45 degrees . CDI discarded products.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout facility in need of replacement.

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

4-501.11 Maintain equipment in good repair. Observed two gaskets on refrigerated drawer unit and one gasket on salad prep unit 4 in need of replacement . -0 points-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coating on floor degrading exposing porous concrete floor underneath. -0 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed numerous shellfish tags without sale date recorded on tag particular problem observed on days that shellfish are all you can eat. 10 day verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken taken out of oven to pull at 151 degrees. CDI put back in oven and temperature measured at 168 degrees. See temperature chart.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on menus currently in use missing items such as smoked salmon and ahi tuna on several menus . Chef showed new proof but to date new menus have not been printed and put into use. 10 day verification required.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vent over dish machine with heavy buildup of dust and grease and in need of cleaning. -0 points-

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

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 milk , cream , and skim milk with no labels in front bar area. CDI labeled products . Also observed brie and goat cheese greater than 41 degrees labeled for 7 days . CDI relabeled for 4 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon on dinner , lunch and gluten free menus with no asterisk linking to consumer advisory. Repeat violation. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed most of cutting boards in kitchen on prep uni in need of replacement or resurfacing. 4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement.

5-501.17 Provide a covered waste bin in female restrooms. Observed ladies room missing covered receptacle. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Slicer observed with build up. Slicer not being properly washed, rinsed, and sanitized. Only using sanitizer. Observed soiled equipment in storage that is not in use. Properly clean equipment and wrap if not going to be used. CDI - Properly cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed sandwiches, tomatoes, and cheese reading 51-55F. CDI - Items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Repeat - Time stamp missing on salad station and portioned butter. CDI - Placed. Times shall be placed on product immediately after they are removed from refrigeration.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed smoked salmon reading ready to eat but not fully cooked. If product is not fully cooked a consumer advisory will be needed on all menus. Observed items on gluten free menus missing disclosure and reminder. Verification required by 8/25

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Observed noodles being portioned without fully cooling down. Ensure that product is properly monitored before placing in bags and tightly covering. Observed lettuce on make top unit cooling. CDI -Will place in cooler vented. Lettuce placed in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - .0 pts - Observed cleaning needed on shelving in dry storage, walk in cooler, and outdoor cooler. Observed cleaning needed on lower portions of prep tables and legs of tables.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack eggs and work with ready to eat food without changing gloves and washing hands. Tomatoes and other items added read 135F. CDI- Gloves removed and discarded. RTE food discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -0 pts - Cleaning needed on slicer and can opener. Items stored as clean. CDI- Items re-cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - One pan of noodles should of been discarded 5/15. / Observed some labeled with date of prep and discard with 8 day shelf life. CDI- Pasta discarded dates changed. All dates within compliance for change. Observed significant improvement in overall date marking. Continue to monitor date marking for all products. Ensure that all TCS/RTE foods are properly dated.

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 - Repeat - Observed no times on hollandaise and salad station. // Hollandaise sauce has the time of when it is prepared but does not reach final cook temperatures. CDI- Items properly dated. Ensure that items are dated at time of completion (arrived at 9:15 item made at 8:45 not labeled). Ensure that time starts when product is 45F or below or 135F or above.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed several torn gaskets. Replace. 4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed containers that are cracked. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Shelving cleaning needed in walk in cooler (indoor and outdoor), gaskets, exterior of microwave, and prep tables.

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 - 0 pts - Observed employee go from soiled to clean dishes without washing hands. CDI- Employee rewashed hands and dishes touched were rewashed,.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Observed eggs stored above ready to eat foods in two areas of upright reach in and in make top reach in. CDI - Eggs moved to different location. Assess and re-train staff on proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - PIC states that poached eggs are being cooked to 140F and cooled then reheated. CDI- PIC voluntarily discarded product. Discussed options with PIC. PIC will submit procedures for poached eggs and lobster cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Large container of melons read 48F. Milk, half and half, and other dairy products in bar reach in cooler read 47-49F. CDI- 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 several product in low boys not dated and being dated during inspection. TCS ready to eat foods on make tops (brie, ham, pesto, etc.) were not properly dated. Container of potatoes and green beans were not labeled. CDI- Product properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Pickled green beans (2/15) and pate (2/12) were out of date compliance. CDI- Product voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 0 pts - Observed salad station with no time stamp. Ensure that time stamps are placed on product once removed from refrigeration. Although products were 41F if time is used temperature is not a factor. CDI- Product labeled.

4-501.11 Maintain equipment in good repair. - 0 pts - Repair small bar reach in. / Observed several gaskets torn. Replace 4-502.11(A) Maintain utensils in good repair. - 0 pts - Remove any cracked, broken, or not easily cleanable utensils from establishment.

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. - 0 pts - Recaulking needed on soiled side of dish drain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Repeat - Observed employee beverage stored over bread station and open beverage stored on prep table. CDI- Items moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored over ready to eat salmon packages. Observed raw ground burgers and steak stored on top of ham and above lettuce. CDI- Raw fish placed under RTE salmon. Ham voluntarily discarded and all raw protein moved to bottom.

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 - Repeat - Tomato bisque soup read 55F. Soup prepared on 12/14 at 1pm. CDI- Product voluntarily discarded. Monitor cooling methods to ensure adequate cooling has occured.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed sandwiches, escargo, and other product not properly labeled. CDI- ALl product labeled. Ensure that product on make unit line is labeled with proper date.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts- Obserevd 4 containers of mussels stored on the floor. / Water dispenser for pitchers is next to hand sink where it can be exposed to splash. Recommend placing a splash guard in between both sections to prevent splash.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Minor cleaning need on floors under prep tables around wall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored improperly; two over clean utensils and linen, one touching packaged bread and one above food prep table. CDI- removed; instruction provided

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without hand washing. CDI- instruction provided

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no tag or bag with container of mussels in bottom of prep unit. CDI- found and stored with shellstock

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 high volume container of cooked potatos cooling at room temperature on prep table at 143 Fat 130 F, PIC told need to remove to refrigeration before it hits 135 F, temped again at 230, 132 F, still not under refrigeration. Cooling procedure still unchanged when temped last time at 330, 123 F. CDI- split into two smaller pans and placed in freezer

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham, loose spinach and cut tomatoes above 50 F in prep unit. PIC stated prep unit is not operating optimally but facility has not taken steps to protect all TCS food cold held in this unit until repaired or replaced.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cooked onions date marked 9-16. CDI- 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 multiple containers of cut leafy greens, quiches, cooked potatos, and cooked beef not date marked. CDI- date marked

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 failure to discard butter on TPHC at discard time. Observed staff removing food placed on TPHC to cool. 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 cooked potatos cooling on prep table at room temp for two hours. final temp 120 FCDI- removed, slpit and placed in freezer

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not stored in sanitizer. CDI- removed to sanitizer

4-501.11 Maintain equipment in good repair. Observed prep unit not to be cold holding food below 45 F except for certain foods with a bag of ice on them.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed no coved baseboards.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at three compartment sink and in buckets read 100-150 ppm. CDI- Sanitizer dispenser was repaired and read 300ppm. Buckets were changed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Can opener and slicer observed with visible debris. CDI- Items sent to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Spinach read 54F and duck read 49F. These items were stored in make top unit that is not in good working condition. CDI- Items 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 - Repeat - Three containers of lobster mix, tuna salad, two containers of chicken, and two containers of tomatoes were tightly covered and in deep containers. CDI- Items were placed in sheet pans and uncovered for rapid cooling,

. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Repeat - Observed live cockroach at three compartment sink. PIC provided pest control receipts. Continue to monitor and work with pest control company.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in coolers and freezer, dry storage shelving, and utensil air drying shelving are beginning to rust/oxidize. Assess and repair/replace All food in walk in cooler read 45-47F. Walk in cooler should be repaired to ensure foods are at 45F or below at all times. // Make top unit is not working properly. Food shall not be stored in make top unit unit repaired.// PIC will contact to verify units were checked on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed on dry storage shelving.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - 0 pts - Base boards have been removed for proper pest control solutions. Base boards must be placed back on as soon as pest control is complete.

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 go from soiled to clean utensils and not wash hands in between. CDI- Dishes were rewashed and employee washed hands. 2-301.14 Wash hands after activities that contaminate them.-P - Repeat - Observed employee close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Corrected by education.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Repeat - Observed employee washing knife in hand sink. CDI- Knife was washed in dish machine.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw beef stored over sauces. Raw eggs stored over lettuce and other RTE product. CDI- Items were moved to proper storage.

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 - Repeat - Some tags were properly dated and others weren't. Ensure that all tags are properly dated when empty.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - Employees are currently reheating chicken to 111-127F to make it easier to pull chicken and then cooling it. Chicken is never reaching a reheat temperature of 165F. CDI- Chicken was reheated to 171F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Lettuce (48F) and pasta (51F) in reach in were out of temperature compliance. Gasket in door is missing causing warm air to leak in. PIC states that items were placed in reach in this morning. CDI- Items placed in cooler for rapid cooling. / Lettuce ((56F) and tomatoes (48F) in ice bath were out of compliance. CDI- Items were placed on TPHC. Forms were completed during inspection and time stamp placed when items were removed from WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Cooked onions, two pans of beef, chicken, potato patties, and sauces were not labeled. CDI- PIC labeled product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Three trays of quiches, tuna salad, pesto, marinade (garlic and oil), cooked onions, and other items dated 5/20-5/27. CDI- Items were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Upon arrival of inspection quiches were not properly labeled with time removed from temperature control. CDI- Quiches 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 - 0 pts - Lettuce was tightly covered. Lobster portions tightly covered. When cooling food shall be loosely covered or uncovered to allow for heat removal. CDI- Lettuce loosely vented. Lobster placed on sheet pans and in WIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Small opening in door leading to outdoor WIC. Repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Repeat -Observed three live cockroaches on the wall and behind prep tables. Owner states that pest control has been increased for the last 8 months. Observed several wet areas around door and behind equipment. Assess. Pest management must be increased to ensure establishment is free of pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Food in outdoor freezer stored on the floor. CDI- PIC placed food on shelf.

3-302.15 Wash fruits and vegetables prior to use. - .0 pts - Observed washed apples with stickers still on it. Remove sticker to ensure all parts of the fruit is properly washed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Observed two scoops stored in direct contact with ingredients.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Repeat - Straws and cups stored under plumbing of hand sink. CDI- Manager removed items. Do not store any single service items or utensils under sewer lines.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in coolers and freezer, dry storage shelving, and utensil air drying shelving are beginning to rust/oxidize. Assess and repair/replace. Missing gasket in salad reach in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on shelving next to grill line and salad make top.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed leak at faucet of three compartment sink. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door observed open. Maintain door closed at all times.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - 0 pts - Base boards have been removed for proper pest control solutions. Base boards must be placed back on as soon as pest control is complete.

6-303.11 Intensity-Lighting - C - Repeat - Lighting in walk in coolers (indoor and outdoor) are low. Lighting shall be at least 10 foot candles. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Lighting in outdoor walk in cooler is not shielded. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Cell phone stored on plate upon arrival.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0 pts - Observed an employee donning gloves without washing hands. CDI- Employee washed hands before donning new gloves.

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 handling crepes and cooked chicken with bare hands. CDI- Crepes and chicken were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Repeat - Observed grapes and ice in two hand sinks. Hand sinks shall only be used for hand washing.

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 - 0 pts - Some tags were properly dated and others weren't. Ensure that all tags are properly dated when empty.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Repeat - Observed mold build up in ice machine. CDI- Machine cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Four pans of quiche (92F) and one pan of potatoes (130F) were out of compliance. CDI- Quiches were discarded and potatoes were reheated to 178F. Quiche should be placed on time as a public health control. Any other items that are TCS that will be removed from temperature control shall also be placed on Time as a public health control. PIC will receive an electronic TPHC form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Tomatoes held out of temperature control at 76F. Tomatoes, sausage, diced ham, lettuce, salmon, liquid eggs, and whole eggs in center make unit read 50-51F. CDI- Tomatoes were discarded. All items moved to walk in cooler for cooling. / Two containers of quiche in walk in cooler read 50F. Items were discarded. Make unit is in good working condition. Recommend to prevent overfilling and maintain make top lid closed at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Roasted tomatoes, diced tomatoes, milk , pasta portions, onions, and chicken were not properly date marked. CDI- PIC properly dated all items except for chicken. Date of cook of chicken could not be produced. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - In house blue cheese dressing (03/08) and tuna salad (03/09) were out of compliance. CDI- Items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed one live cockroach and several dead. Recommend to increase pest control.

. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Food stored on the floor in the indoor and outdoor walk in cooler and freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - repeat - 0 pts - One bucket stored directly on the floor.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - 0 pts - To go boxes stored under hand sink in bar area. CDI- PIC removed items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door observed open. Maintain door closed at all times.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Floor cleaning needed behind the cook line and under equipment.

6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the indoor and out door walk in cooler is low. No lighting in outdoor freezer. Lighting in walk in coolers and freezers shall be at least 10 foot candles.

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 a food employee cutting tomatoes with his bare hands. The tomatoes are used as garnish but they could be consumed by the customer. CDI by education and pan of cut tomatoes were discarded by the PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the handsink. CDI- PIC removed sanitizer bucket from the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink and black mold buildup inside the ice machine. CDI - cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter sitting out at 60F. CDI - The container of butter will be discarded after 4 hours. Note: Facility will start holding soften butter using TPHC procedure. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods not date marked: pasta portions (Walk in cooler), cooked broccoli and coco van (prep line cooler). CDI - Items dated during inspection.3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired TCS foods that had not been discarded: tray of quiches dated 11/05 (walk in cooler), Caesar dressing made in-house dated 11/1 (reach in cooler) and two gallons of mil k with an expatriation date of 11/06 (bar area prep cooler). CDI- discarded during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS reviewed charts for foods being held by TPHC. No written procedures were provided. EHS will give PIC a TPHC procedure template. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle containing sanitizer. CDI by instruction.

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 several quiches that had been heated early and then stacked and stored in the prep line cooler. CDI by education.

|3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored directly on the floor. CDI- Bucket removed from floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on a food prep surface.

101.11 The Permit holder shall be the Person in Charge (PIC) or shall designate a PIC and shall ensure a PIC is present at the food establishment during all hours of operation. Observed PIC absent upon arrival. He arrived within 20 minutes of the inspection.

3-203.12 Shellstock shall not be commingled. Facility had 2 bags opened and cleaned but the tags were not in the containers. Facility could not definitively say what tag was associated with containers. Tags must remain with shellstock at all times.

3-302.11(A) Separate raw animal foods in storage, preparation, and display by required final cook temperatures. Observed undercooked poached eggs and mussells stored over ready to eat foods in walkin cooler. Observed raw trout stored over salmon that is cooked to order in walkin outside. Rearranged. Repeat.3-304.15(A) Single-use gloves shall be used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employee with gloves empty trash and then go into walkin cooler and then to pick up lids and go back into walkin cooler. Advised PIC to educate employee. Complied.

4-501.112 Sanitizing rinse water shall be 180F in mechanical warewashing machines. Rinse in dish machine on site did not exceed 170F. Dish machine is not properly sanitizing per thermal label. Dish machine service company is being called today. Return visit required.

. 3-401.11 (A) (1) Heat all parts of TCS foods such as eggs, fish that require cooking to 145F or above for 15 seconds. Observed soft poached eggs that had been cooked and cooled. The eggs are reheated for customer order. Non-continuous cooking application left on site. Return visit required.

3-501.16(A)(1) Maintain Potentially Hazardous Food (Time /Temperature Control for Safety Food) PH/TCS food at 135F or above. Observed 3 fried potato cakes at 119-130F in bin of cakes under heat lamp. Discarded the out of temperature cakes.

3-501.16(A)(2) and (B) Maintain all cold time/temperature control foods at 45F or below. Observed prep unit holding foods at 48-54F. Ambient temperature of unit was 52F. Foods voluntarily discarded: ham crossants, smoked salmon, risotto and poached eggs. Service unit. Return visit required.Observed salsa at 48F and greens at 53F in ice bath. Top layer of greens was removed and ice was increased around salsa and greens. Observed butter sitting out at 50F. Facility moved to cooler.

. 3-501.18 Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed Louis dressing and Cajun Remoulade date marked with day greater than 7 days. Both were discarded.

3-501.19 If and when TCS foods are held using Time as a Public Health Control (TPHC) without temperature control, written procedures shall be provided. Provide written procedures for sauces under TPHC. Chart is provided with times made and when to discard but procedures are not on site.

6-404.11 Dented cans shall be segregated from other merchandise to return for credit or discard. Observed 2 severly dented cans.

4-602.13 Nonfood Contact Surfaces shall be kept clean. Observed dust and buildup on walkin cooler fans. Clean.

6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.Clean wall at dish machine where there is mold buildup.

3-203.12 Shellstock, Maintaining Identification - PF. Leave tag on shellstock container until container is emptied. Record directly on the tag the date the last shellstock from container is sold or served, then file dated tags in chronological order and keep for 90 days. Observed tags were not being dated properly nor filed in order.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw shell eggs stored above cooked chicken and melon inside 2 door upright cooler on back line. CDI - eggs relocated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed some items not date marked - cooked pasta, cut tomatoes, cut melon, cut leafy greens, cream. VR - will return 1-9 to ensure compliance.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed incomplete disclosure - missing footnote advising that marked items may be served raw or undercooked. Footnote belongs just after symbol and just before reminder. DIscussed with PIC. VR - will return 1-9 to ensure compliance.

4-302.12 Food Temperature Measuring Devices - PF. Thin-probe thermometer required for measuring temperatures of thin foods such as cut leafy greens. Discussed with chef. VR - will return 1-9 to ensure compliance.

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

3-304.14 Wiping Cloths, Use Limitation - C. Store damp wiping cloths between uses in container of sanitizer. Observed one damp cloth stored on top of cutting board on side cooler where salads are prepared.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed many split and broken gaskets throughout. PIC showed me work order from supplier plus email indicating that gaskets were being manufactured for installation end of the week.

6-501.12 Cleaning, Frequency and Restrictions - C. Dust ceilings above kitchen cook areas.