COASTAL KITCHEN & BAR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in WIC # 3 recorded above 41F. Unit was on a long defrost cycle and PIC suspected that was cause of temp. Abuse. PIC had data on smart thermometer that stated when temp. Was last at 41F. All TCS foods moved to other WICs holding 41F as food was in window to cool down. Repair called for unit. VR to check that cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Multiple items (chicken, cheese, and short ribs) all cooling on speed rack with Silan wraps tightly wrapped on product. CDI - Cooling method adjusted to meet cooling window. Silan wrap removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled egg and waffle mix recorded above 41F. CDI - Cooled down as it was only sitting out for <1 hour. 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Did not see any logged final cook temps. For. Non-continuous cooking of chicken. VR to ensure further compliance.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Prepped lettuce cooling in flip top coolers and in WIC in large tub with lid covering product. Cooling would not have been met. CDI - Lids removed and lettuce transferred to sheet tray for cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Improper cooling method observed for lettuce. CDI - Method changed (see # 20). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No sign calling for customers to retrieve a second plate. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility did not have proper vomit/diarrhea papers. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple personal drinks stored on prep tables. CDI - Removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee donned gloves without washing hands. CDI - Stopped and directed to wash hands first and she did.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Handsink blocked by far right prep line. Cart was blocking access, CDI - Cart moved.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Tray of garnishes was sticking out high and touching metal rack. CDI - Garnishes cut. Do not allow garnishes to touch shelving/racks, etc.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Fryer basket had some minor debris inside. CDI - Brought to sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and butter recorded above 41F. CDI - Discarded. Product was overstacked. 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 .

Two containers of garlic in oil mixture on day 8. CDI - Discarded 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Frozen Garlic pesto was thawing sitting on counter. CDI - Moved to fridge for proper thawing.

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. ROP fish thawing without cutting slit in package. Cut slit in package before thawing.

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 One dented can observed. CDI - Discontinued from use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One red cutting board scarred. CDI - Discarded.

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. Interior of microwave in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P One dispenser not working correctly. CDI - Called EcoLab and repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatos holding at 123F in hot box. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooling of cut melons observed in WIC with tight-fitting wrap on. CDI - Unwrapped. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-304.12 (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. In use utensils stored in bucket of water recorded at 89F. Keep in hot water.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Bag of lettuce was brown and Starting to go bad CDI - Discarded.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Broccolini was sitting directly on shelf, CDI- Washed and transferred to container.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cheese in reach in cooler not dated. CDI - Dated. 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 Cut honeydew cooling in flip top cooler, CDI - Brought to WIC for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crab and lettuce in flip top 3 recorded above temp. CDI - Discarded. Facility had overall very good temps. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One chemical bottle at chemical stage not labeled, 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 Corn pico cooling in plastic tub, CDI - Dumped onto sheet tray for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One dishwasher drying bowl with rag. CDI - Stopped, allow all wet dishes to air dry

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked on the right side of the line by table with plates. CDI: Table moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon in walk in freezer stored over fully cooked items. Products were all in quart containers. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Follow approved written procedures for non-continuous cooking. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed non-continuous cooking of chicken that was done yesterday and not recorded on cooling log. VERIFICATION REQUIRED Food not logged in the future shall be discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and spring mix in cooler drawer of broken cooler. CDI: Product voluntarily discarded. Observed liquid eggs and sausage on ice above 41F. CDI: products in cooler placed on TPHC until cooler is repaired or replaced. TPHC paper work filled out. REPEAT VIOLATION Previous violations corrected. Facility has purchased data loggers for all coolers and is using this system to monitor cold holding throughout facility. This unit was known to be broken, and therefore ice baths were being used, however ice baths were not properly set up to maintain temperature. 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 .

4-501.11 Maintain equipment in good repair. Observed main prep cooler on line is not working. Unit was off today. Compressor was replaced a week ago and then a second part broke causing the cooler to not maintain temperature. Facility has a technician scheduled for next week to come replace that part. If the unit cannot be permanently repaired and maintained it must be replaced.

5-205.15 Maintain a plumbing system in good repair. Observed coffee dump sink leaking underneath drain. REPEAT VIOLATION

5-402.13 Maintain sanitary sewage system according to Law.-P Observed sewage back up from drains in loading dock area at exterior of facility. There has been excessive rain the past few days which likely has overloaded some of the city waste system causing the back up. Very limited sewage present except directly around drains in the parking garage/loading dock. CDI: Manager of hotel has already scheduled a plumber to come and rectify the issue. Plumber scheduled for 12pm today. EHS will follow up next week to ensure that there were no long term issues after the plumber comes out.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed comminuted sausage stored over bacon in walk in. CDI: Products rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed server reach in cooler with cream cheese holding above 41F. CDI: TCS Products were voluntarily discarded. Air temp of cooler was 47F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of feta from 2/16 and 2 containers of housemade jam from 2/20 and 2/22. CDI: Items voluntarily discarded. Facility has completed a RCP since the last inspection and has improved SIGNIFICANTLY with date marking. Staff are hands on trained regularly. Facility has a communication board centrally located in the kitchen where consistent follow up regarding dates are posted. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed coffee dump sink draining slowly and leaking underneath drain. CDI: Maintenance contacted about issue and it was repaired during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboards near catering walk in cooler. Observed flooring in basement walk in peeling. Observed some wall damage to right of main walk in and on wall to right of elevator. REPEAT VIOLATION Previous violations corrected.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans stored on can rack. CDI: Cans were removed for credit.

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 tuna stored over ready to eat items in the walk in. Observed raw salmon stored over ready to eat seaweed salad in walk in. CDI: Items reorganized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several pans with food debris remaining on them after they were stored as clean. CDI: Pans rewashed. REPEAT VIOLATION Previous violation corrected.

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 no date mark on turkey or ham in cooler drawers on line, or on turkey in walk in. CDI: Date added as PIC stated it was opened yesterday. REPEAT VIOLATION Facility has agreed to do a risk control plan. Future violations may result in permit action. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed roasted garlic (11/25), black bean burgers (11/15), pork mixture (11/23), black beans (11/17), and guajillo mix (11/23) past 7 days. CDI: All items voluntarily discarded. Observed roasted garlic ricotta made with roasted garlic from 11/25 date marked 12/1 in prep top. Observed puréed roasted garlic date marked 12/1 when product was cooked 11/25. CDI: Product voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon add on for salads with no asterisk. PIC stated that this salmon is offered undercooked. CDI: Menu corrected during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed vacuum packaged fish thawed out in vacuum sealed bags. CDI: fish was cut open. REPEAT VIOLATION

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 squeeze bottles with white granular and no label. PIC stated product was salt. Observed white granular in pastry area with no label. PIC stated product was sugar. CDI: Products labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle of sugar stored down in the sugar. CDI: Scoop removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on floor in room service closet and single service straws in downstairs bulk storage stored on floor. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed some refrigerators not working but not in use. PIC stated units have arrived but are not installed. EHS observed one of them getting ready for install. REPEAT VIOLATION Improvement from previous inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of food debris and build up on several non-food contact surfaces including but not limited to shelving, interiors of coolers, walk in cooler gaskets, and the pantry walk in. Observed edge of one pan stored as clean with egg build up.

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 a missing baseboard tile in pastry walk in and several loose baseboard tiles in pastry walk in. Observed floor in walk in freezer rusted, starting to buckle and no longer smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on table near clean plates. Ensure employees have designated areas for drinks.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written signed employee health agreement provided by PIC did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed old vomiting and diarrhea cleanup poster but not updated poster or procedures. CDI, updated poster and procedures emailed to operator in English and Spanish.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea urn nozzles heavily soiled but stored as clean. CDI, nozzles relocated for cleaning.

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 several trays of cooked chicken, roasted tomatoes not date marked in walk in cooler. Observed cooked chicken wings with prep date not legible and other RTE / TCS foods date marked with prep date of 9/13 and over 7 days. CDI, foods voluntarily 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut Tomatoe cooling in prep cooler at 52 degrees F at 10:48am. At 11:34 tomatoes were at 50 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, Tomatoes relocated to shallow sheet pans to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed vacuum packaged fish thawed out in vacuum sealed bags. CDI, by instruction to ensure proper methods followed by removal from package or cutting package during thawing process.

4-501.11 Maintain equipment in good repair. Observed some refrigerators not working but not in use. PIC stated units scheduled for replacement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site during inspection. CDI: CFPM arrived at very end of walk through.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener blades with food debris and build up. CDI: can opener blades cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed server reach in cooler for milks and juice holding above 41F. CDI: TCS Products were voluntarily discarded. Observed reach in tall boy cooler holding food above 41F. CDI: TCS items were voluntarily discarded. Cooler was iced up internally and fan was not blowing properly. REPEAT VIOLATION

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 no date marks on soy milk, almond milk, or cream in reach in cooler for servers/room service. CDI: Items voluntarily discarded (see #22). REPEAT VIOLATION Some improvement from previous inspection. All prep top units and main coolers were date marked appropriately.

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 2 squeeze bottles of oil and water at the grill station unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying coffee mugs after they went through the dish machine.

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 accumulation of food debris and build up on several non-food contact surfaces including but not limited to shelving, interiors of coolers, walk in cooler gaskets, and the pantry walk in. Observed container holding clean lids with food debris and build up at the 3-comp sink dish storage.

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 some build up on wall behind 3-comp sink and ceilings especially near AC vents. REPEAT VIOLATION Some improvement from previous inspection as FRP has been replaced.

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 comminuted sausage stored over raw bacon. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some breakfast potatoes stored in fryer basket above fryer oil. CDI: Potatoes heated to over 165F. All other hot held items were in compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler used for milks and cream cheese holding items above 41F. CDI: Products relocated as they were brought this morning from the walk in. REPEAT VIOLATION Previous violation corrected.

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 soy milk in reach in with no date mark. CDI: Product voluntarily discarded. Observed diced chicken in prep top with no date mark. EHS verified that chicken was cooked yesterday with items in the walk in cooler. CDI: Item labeled.

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 French toast not marked on the time sheet today. CDI: French toast added to list for time of 630am.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handles down in wings. CDI: Tong handles removed.

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 FRP damaged on wall to the right of the elevators in the kitchen. FRP is loose and has been broken. EHS recommends replacing this FRP section and then adding a metal corner guard. 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 dust accumulation on ceiling tiles above prep table between walk ins.

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 chicken in a ziploc bag stored over vegetables in the freezer. Observed plastic wrapped beef stored over rolls in freezer. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at dispenser near handsink at 50ppm quat. CDI: Dispenser taken out of service. Facility will only use the dispenser at the 3-comp sink until this dispenser can be brought into compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed liquid eggs and shredded mozzarella holding in prep top above 41F. CDI: Items were discarded and replaced. All items were replaced with items from walk in below 41F. All other items in unit were at 41F or below. Items likely rose in temp during prep. REPEAT VIOLATION Improvements made from previous inspection as cooler is fully functional.

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 canned beets in half pan in the walk in that expired 10/6. CDI: Product voluntarily discarded. Overall facility has excellent date marking throughout facility. This was the only item that was out of compliance.

3-501.13 Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in walk in cooler while still in vacuum sealed package. CDI: EHS educated PIC on the need to cut open package to control for botulism type E. Packages were cut open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on line in sanitizer at 0ppm quat. See #16. CDI: Bucket refilled with 3-comp sink dispenser reading at 400ppm.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed coffee cups at self serve area where cup lips are unprotected. EHS and PIC discussed acceptable methods for storing cups to prevent contamination. REPEAT VIOLATION

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 interior of cooler drawers under flat top grill with heavy debris build up. Ensure more frequent cleaning. REPEAT VIOLATION Significant improvement from previous violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite until 45 min into the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw eggs and then change gloves but not wash hands. CDI: Employee educated and washed hands and donned new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks. CDI: Paper towels replaced. Handsinks were not in use at the time. Most of the kitchen is closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main prep top unit on the line holding food above 41F. CDI: All food in the cooler overnight was voluntarily discarded. Items from today were rapidly cooled to 41F.

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 no date mark on chicken wings, leafy greens, or pesto chicken on the line. CDI: Items voluntarily discarded. Observed sliced ham date marked 6/18 and chicken noodle soup in walk in date marked 6/24. CDI: Items voluntarily discarded. REPEAT VIOLATION

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups stored with lips unprotected and cup lids stored inverted in the server area with the food contact surface up. CDI: Items stored properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in coolers throughout facility. Ensure more frequent cleaning. REPEAT VIOLATION

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 deli turkey from 4/26. CDI: Item voluntarily discarded. All other items were properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on seared salmon that is an option for an addition to salads. CDI: Asterisk added. REPEAT VIOLATION Previous violation has been fixed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on container of salt at cooking line.

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 tongs handle down in chicken wings in cooler drawer. CDI: Tongs removed.

4-501.11 Maintain equipment in good repair. Observed ice build up on several refrigerators and coolers. PIC stated that work orders have been made for these units to be serviced because they are leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on interior of walk in cooler in basement storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed chemical bottles hanging from bar handwashing sink and food wrapping stored on top of handwashing sink. CDI, items removed from handwashing sink. 6-301.14 Handwashing Signage - C - Observed no handwashing sign posted at front cookline handwashing sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Oberved electronic menu for dinner on screen containing REMINDER statement but missing DISCLOSURE statement. Ensure DISCLOSURE such as "This item is cooked to order" as part of consumer advisory.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of disinfectant stored on prep table. CDI, disinfectant relocated for proper storage.

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 marinara sauce cooling in deep covered container at 78 degrees F at 4:14 and at 74 degrees F at 5:12pm. Cooling calculation indicated method would not achieve proper cooling parameters. Relocated marinara sauce to shallow pan into walk in freezer to rapidly cool. Observed penne pasta cooling in tightly covered containers. Plastic film partially removed to facilitate heat transfer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glasses stored in cooler behind bar but with broken glass next to clean glasses. CDI by instruction to begin cleaning glass from where clean glasses were stored.

4-204.118 Warewashing Machines, Flow Pressure Device - C - Observed pressure gauge not moving at high temperature dish machine. Observed high temperature dish machine operating and reaching 167 degrees F as measured by Disk simulator. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed a rinse aid component of dish machine loose. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot box below 135F. CDI: Sausage placed on TPHC for today. Product is typically discarded at end of breakfast (4 hours). EHS recommends that if product does not remain hot throughout service that it is placed on TPHC permanently. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes and cheddar cheese above 41F. PIC stated product was left on the counter for a short time while orders were being filled. CDI: Potatoes cooked to 200F. Cheddar cooled to 41F. REPEAT VIOLATION Significant improvement from previous inspection as these were the only two items above 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in house, hot pickled cucumbers from 3/8. CDI: Product voluntarily discarded. Overall date marking has significantly improved. This was the only item over 7 days. REPEAT VIOLATION

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 Wall near elevators where FRP is significantly damaged. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site for first part of inspection. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no manager on site for first part of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over cut fruit in reach in. CDI: Tuna moved to the bottom. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line cook crack raw eggs and then handle ready to eat food with no glove change. CDI: Food reconditioned and employee changed gloves and washed hands.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed parcooked chicken in walk in with no labeling and no cooling logs. CDI: Product was voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed broccoli soup from yesterday at 65-50F. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links holding below 135F. CDI: Links placed on time for today since EHS tracked them back to the batch in the hotbox which was above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 door cooler drawer on line holding above 41F. Observed produce cooler above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION

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 fruit compote (3/3), feta (2/28), beef (3/4), and pasta (3/4) in various coolers. CDI: All products 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 no date marked on half chickens, chicken wings, grilled chicken, tomatoes, cut fruit, or spinach in various coolers. CDI: Items properly date marked. REPEAT VIOLATION

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 soup cooling in deep containers in walk in cooler. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on floor on the line. CDI: Bucket moved to a stand.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean lids stored in bin with food debris. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans separated.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall near elevators with FRP significantly damaged/broken. REPEAT VIOLATION Some items corrected from previous inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in walk in. CDI: Items rearranged.

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 butternut squash soup cooling at a rate of .02F/min. Observed another container of butternut squash soup cooling at a rate of .06F/min. Observed Alfredo sauce cooling at a rate of .06F/min. CDI: Items rapidly cooled with stirring and the addition of more ice. Products met cooling rate after change in method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of pizza sauce and one pan of cheese in cooler drawer above 41F. CDI: Products voluntarily discarded. EHS noticed drawer was slightly open. Rest of drawer was holding well below 41F. REPEAT VIOLATION Significant improvement from previous inspection. All equipment was properly functioning and holding cold.

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 no date marking on wings in walk in or cooler drawer. Observed no date marking on cooked potatoes in walk in. CDI: Items properly date marked. REPEAT VIOLATION Significant improvements from previous inspection. Much less items were improperly dated.

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 soup and Alfredo cooling in ice bath. Ice bath was below food level and product was not being stirred. CDI: Products stirred and ice baths made deeper.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on inside and edges of handsink near pizza station. CDI: Sink cleaned.

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 damaged FRP on wall leading to elevator area in kitchen. Observed corner at 3-comp sink drying area lifting from wall creating a gap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several trays of raw bacon stored above trays of cooked potatoes on a speed rack in walk in cooler. CDI- Bacon moved below potatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, chicken wings, and raw beef patties cold holding at 43F - 44F in the prep cooler drawers. Other items in cooler drawers were at 41F. CDI- Items above 41F moved to walk in cooler for cooling. Repeat violation.

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 cooked chicken dated 7/31, spinach dip dated 7/30, and ham dated 7/18. Ensure TCS foods are discarded at the end of day 7. CDI- Items discarded. Repeat violation. 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 two trays of cooked chicken with no date mark. Chicken was cooked on 8/5. Ensure TCS items are date marked when held over to the next day. CDI- Items 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 Observed the breakfast bar being held on TPHC, no time log sheet had been completed for today. Ensure time log sheet is completed as soon as foods are taken out of temperature control. CDI- Temperature log completed.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting tomatoes directly out of a cardboard box. CDI- Tomatoes that were cut discarded, the remaining tomatoes were taken to be washed.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee washing utensils in wash water at 102F. Wash water must be maintained at 110F or above while actively washing. Wash water was also cloudy. CDI- Water drained and refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and catfish stored over ready to eat foods in freezer. Products were out of commercial packaging. CDI: Items reorganized.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed final cook temperature for products that are par cooked not recorded. VERFICIATON REQURIED

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 facility has cooling logs and foods are being tracked on them. However, logs indicate that items are not meeting the proper cooling parameters. CDI: PIC will review cooling procedures with staff and cooling parameters that are required along with corrective actions. Food items that were cooled were no longer present in the walk in. All cooling seen today was in compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes held on counter at 73F. CDI: Potatoes reheated to over 165F. Observed pizza sauce (43), burger (42), brisket (43), and pork (42) in cooler drawer above 41F. CDI: Products used today or relocated to walk in for rapid cooling. (See #31)

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 brisket (4/15) held for more than 7 days. PIC stated that product was frozen and pulled to thaw. Thaw date was unknown. 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 items in walk in that will be used for more than today's service with no date marking. CDI: Products properly dated.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooler drawers in pizza area holding food above 41F. All items were below 45F. CDI: Items will be used for today's service and extra taken to the walk in to be rapidly cooled. VERIFICATION REQUIRED

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed missing ingredients for self-dispensed, house made granola and contact information and allergens on self-dispensed raisin bran label. VERIFICATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands unwrapped in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on line coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on inside of gaskets throughout cook line. Observed small amount of build up on cooler gaskets, and inside of coolers with cooler drawers. REPEAT VIOLATIONS

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash hands and then turn off faucet with bare hands. CDI: Employees educated on proper handwashing and rewashed hands. Overall handwashing in facility is good.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink at the bar. CDI: Ice melted. REPEAT VIOLATION

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salsa and tortillas on table for buffet with no sneeze guard or attendant. CDI: Food was replaced with new food and placed under sneeze guards.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth in bar on counter. CDI: Cloth placed in properly concentrated sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed walk in freezer racks in basement walk in in need of repairing or replacing. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detail cleaning needed to bottoms of coolers and hot holding equipment.

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 employee at dish area handle/load dirty dishes and then handle/unload clean dishes. CDI: Employee corrected and employee washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bar tender bare hand fruit and put it into drinks. CDI: Bartender corrected by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink on the line. CDI: Ice melted. Employees directed to only use sink for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed par cooked chicken wings stored over raw fish in cooler drawer on line. CDI: Wings relocated to bottom drawer. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat foods in server/dessert reach in cooler. CDI: Berries moved to bottom of cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw smoked salmon stored over ready to eat bacon. Observed raw bacon stored over ready to eat english muffins and cheese on speed rack in walk in. Observed raw salmon stored over ready to eat items in freezer on speed rack. Salmon was out of its commercial packaging. CDI: Products reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat dispenser at 3-comp sink dispensing at 100ppm. CDI: All dishes are going through the dish machine currently until issue is addressed. Facility has a second quat dispenser that is used for filling sanitizer buckets and anything except the 3-comp sink. This second dispenser is properly functioning. Follow up visit required to ensure concentration is correct coming from dispenser.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed wings that were par cooked yesterday are not logged on the cooling/tracking sheet. Observed wings not labeled on the line and in walk in cooler as raw and must go to 165F as a final cook. Observed no logging is occurring for the final cook of the wings. CDI: Products labeled correctly. VERIFICATION REQUIRED.

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 potato soup prepared yesterday in walk in at 47F. CDI: Soup voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on kitchen line above 41F including potatoes, tofu, crabcake remoulade, lettuce, tomatoes, and blue cheese dressing. CDI: Items voluntarily discarded unless prepped today.

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 cabbage slaw mix dated 1/30 in walk in cooler. Observed potatoes dated 1/30. PIC stated that potatoes were cooked yesterday and the date was incorrect. Products voluntarily discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder or disclosure for burger that is offered undercooked on "daily specials" menu. CDI: All daily specials menus removed at end of inspection until corrected. Follow up visit required.

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 potato soup from yesterday that was cooled in a deep, covered tub.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths at bar stored in 50ppm quat sanitizer. CDI: Bucket refilled to proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed lids on clean drying rack in container with food debris.

4-501.11 Maintain equipment in good repair. Observed walk in freezer racks in basement walk in in need of repairing or replacing. REPEAT VIOLATION Improvement from previous inspection. 4-502.11(A) Maintain utensils in good repair. Observed several cracked and damaged lids and cambros stored as clean. PIC stated that he has already ordered new ones and they will be here by the end of the month. REPEAT VIOLATION

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster for cardboard with 3 large holes in it. PIC stated that it was replaced and then the company brought another one with holes. PIC is currently working with company to resolve issue. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in wall where sink was moved to adjacent wall. Observed minor FRP damage in heavy traffic areas throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food scoop stored as clean with food in it. CDI: Scoop returned to dish. Observed ice wand sitting directly on walk in freezer rack. Item is a food contact surface and should be washed, rinsed, sanitized, and stored as such. CDI: item moved to dish area for proper cleaning.

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 feta date marked 11/8 and 10/21 in walk ins. CDI: Item voluntarily discarded. Observed sausage in walk in with no date mark. PIC stated it was cooked yesterday. CDI: Item properly date marked. All other items in facility properly dated. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans throughout drying racks.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one lid damaged, stored as clean. CDI: Lid discarded. 4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler and gaskets on cooler drawers in need of replacing on line. Observed reach in cooler leaking. Observed walk in freezer racks in basement walk in in need of repairing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottoms of coolers in need of detail cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster for cardboard with 2 large holes in it. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excess waste on ground around dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods glass door cooler. 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 Obseved broccoli cheddar soup at 57F, cooling from last night. Discarded voluntarily.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed entire hot hold cabinet with rice at 132F. All rice was placed in steamer to be reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese at 56F and spinach at 52F and lettuce at 59F in flip top units. Discarded cheese and lettuce. Began cooling spinach. Observed butter sitting out for making hollandaise sauce. It is discarded after breakfast service so it was added to their TPHC procedures.

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 goat cheese and fruit salsa beyond the 7 day date mark. Discarded voluntarily. Improved from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of thick soup improper cooling from last night. Separate into smaller pans, take frequent temperatures, etc. to ensure proper cooling is acheived. Violation from last inspection has been corrected.

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

3-302.15 Wash fruits and vegetables prior to use. Avocados on line need to be washed and sticker removed before use. Remember to wash raspberries and tomatoes and blueberries before use, as well.

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 unhandled container in dressing on front line. Observed handle of spoon in cheddar cheese laying down in the product.

6-303.11 Intensity-Lighting - C Repair lights in far corner of front line to increase lighting in area to 50 foot candles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with food build up. CDI: Dishes moved to dish washer for re-washing. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salads for catering cooling at a rate of 0F/min in walk in cooler. CDI: Salads were moved to single layer for rapid cooling. Salads then cooling at .45F/min.

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 garlic in oil from 4/17, crabcakes from 4/25, and brisket from 4/23. CDI: Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads for catering cooling in walk in while covered and shelving wrapped in plastic. CDI: Salads moved to single stack for cooling. Observed cut sausage and spinach cooling in prep top cooler on line. CDI: Items moved to walk in for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed split gaskets on cooler drawer on line and reach in cooler for breakfast buffet. Facility has already put in work orders for the items. Observed caulking needed around handsink near sanitizer dispenser. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottoms of coolers on line in need of cleaning. Coolers have some food debris and spills. Observed open air intake with heavy dust build up.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with large holes in it.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

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 no written procedures on site for various hot items using TPHC procedures. CDI TPHC form / info emailed to establishment.

4-501.11 Maintain equipment in good repair. Observed split/torn gasket on several reach-in cooler units.

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 issues to PHYSICAL FACILITIES. (Observed floor underneath cooking / kitchen equipment collecting debris).

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone cords stored on prep surface with and above food service items).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked with 2 carts, upon arrival. REPEAT VIOLATION Improvement from previous inspection

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed par cooked chicken stored over ready to eat chicken wings. CDI: Items rearranged for proper storage. REPEAT VIOLATION

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed all parcooked foods in the facility to not be labeled as "raw" or needing to be cooked to 165F. Observed several batches of par cooked proteins missing from cooling logs.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed breakfast potatoes reheated to less than 165F for hot holding. CDI: Education given to employee that all parts must be reheated to 165F if they are not cooked to order. Items reheated before holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of breakfast potatoes stored on grill below 135F. CDI: Item voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese in prep cooler holding above 45F. CDI: Cheese voluntarily discarded. All other items in restaurant were proper 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 opened greens with no date mark. PIC stated greens were from yesterday. Observed crab stock in walk in dated 11/6, quinoa in prep cooler at 43F dated 11/13, and corn risotto in prep cooler dated 11/9. CDI: Items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items offered undercooked with no asterisk directing patron to the consumer advisory at the bottom of the page. Observed eggs offered undercooked with no asterisk on breakfast menu. Observed no disclosure on lunch and dinner menu. Observed egg white fritatta, made with liquid, pasteurized egg whites marked with consumer advisory. CDI: Menus pulled from service and PIC Hunter began working on the correcting issues before end of inspection. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of lettuce stored on sheet pan, below 6 in in walk in. Observed ice cream tubs stored on floor of walk in freezer. Observed several items on buffet not adequately protected by sneeze guard. Ensure that items are fully protected or that an employee is stationed at bar to remove any compromised items. 3-303.12 Items stored in ice must be drained. Open, not hermetically sealed, items may not be stored in undrained ice. Observed open bag of shrimp, and saran wrapped salmon stored in undrained ice in prep cooler drawer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water in pastry area. CDI: Bucket removed and taken to be washed. REPEAT VIOLATION Improvement from previous inspection

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 baseboards loose and/or missing in store room.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees washing dishes handle dirty dishes and load the dish machine, then move to the other side and empty clean dishes and put them on racks for drying.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill metal bowl with water and ring out wet cloth in handsink. CDI: Employee directed to only wash hands in handsink. REPEAT VIOLATION Some improvement from previous inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink to be 0ppm. Sanitizer dispenser is not pulling sanitizer properly. CDI: Eco Lab called. VERIFICATION REQUIRED -

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 babaghanoush mix and grilled chicken from 8/31 in prep coolers. Observed approximately 20% of food inspected today to be date marked for 9 days. These items had not exceeded their 7 day time temperature window. CDI: Items from 8/31 voluntarily discarded. Items with improper dating were corrected and PIC stated that more training on how to date mark will be done. REPEAT VIOLATION Significant improvement from previous inspections .

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on counter in server area. CDI: Wet cloths relocated to sanitizer bucket. Observed sanitizer bucket at 50ppm quat in kitchen. CDI: Buckent refilled to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed apples on buffet with stickers on them. Apples appear to not be washed before being placed on buffet. Provide a sign indicating to consumer the need to wash the apple before eating or wash apples, removing stickers, and protect them properly from contamination. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers at the 3-comp sink. Observed employee towel drying slicer. CDI: Employees directed to air dry utensils. REPEAT VIOLATON

4-501.11 Maintain equipment in good repair. Observed sink coming off the wall near dish machine.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution to not be clean at the 3-comp sink. It had a lot of debris and was cloudy. CDI: Wash solution was dumped out and refilled.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damaged in areas where the baseboard was removed for the new floor to be done. The new flooring has been installed. According to PIC, walls are on the repair list. Observed missing air vent above line. 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 AC vent over line with heavy dust debris. REPEAT VIOLATION Some improvement since last inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open can of fanta stored on prep counter. CDI: Drink discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near dish machine to have coffee in it. CDI: PIC directed to ensure that employees know to only wash hands in handsinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap obtained during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at line handwashing sink.

ll3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in cooler drawers. CDI: Items rearranged to prevent cross contamination.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed parcooked chicken and salmon on site. Neither was labeled as "raw" or "need to go to 165F". CDI: Products properly labeled. Observed that cooling logs for parcooked items were incomplete. VERIFICATION REQUIRED REPEAT VIOLATION

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 several items outside of time/temperature window including cooked mushrooms, chicken wings, arugula, roasted tomatoes, and she crab soup. CDI: Items voluntarily discarded. Observed babbaghanoush mix date marked on line for 5/18 and date marked in walk in for 5/13. Observed tabule on line also labeled different from that in the walk in, both were out of date. PIC directed to ensure that there is consistency in date marking throughout facility.

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 incomplete time logs for items held on buffet/self serve line. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed squirt bottles of degreaser and sanitizers stored on side of sink. CDI: Chemicals relocated.

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 souffle cup stored in garlic oil. CDI: Cup moved and scoop with handle provided. Observed tongs stored on upright reach in on the line.

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

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not working properly. Maintenance called.

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 ac vents and ceiling tiles gathering dust throughout.

3-302.11(A) Separate raw animal foods from ready to eat foods. -Pf Observed pan of raw bacon stored over fully cooked sausage. CDI: Sausage moved to a rack of all RTE foods.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Facility's procedure states that items must be labeled "Raw 165". Non-continuously cooked salmon were stored properly but did not have the marking that they are raw, and need to be cooked to 165F. CDI: Items properly labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham stored in prep top cooler above 45F. CDI: Ham rapidly cooled in reach in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes cut yesterday with no date mark in prep unit. CDI: Item labeled. Observed babbaghanoush in a cooler drawer date marked for 3/11, tabule on the line in a cooler drawer date marked 3/14, and tabule in walk in date marked for 3/15. CDI: All items voluntarily discarded. REPEAT VIOLATION Improvement since last time.

3-501.13 Use approved thawing methods. Observed sausage thawing in standing water in prep sink. CDI: Water turned on to run over product.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labeling on self serve granola and cereal. VERIFICATION REQUIRED

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at lunch prep area. CDI: Bucket relocated. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer to be at 50ppm in lunch prep area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on cooler drawer at lunch station. Observed wall of downstairs walk in cooler to be damaged.

5-202.12 Provide at least 100F water at handsinks. -Pf- 1pt- Observed handwashing sinks in the bakery and produce prep areas with a water temp of 67F. CDI- PIC contacted maintenance and brought the water temp back to the proper level,. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed a handwashing sink in the front cooking area without towels. CDI- PIC replaced the towels.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- 0 pts- Observed beef noncontinuous cooked without proper record keeping. CDI- PIC corrected documentation.

. 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- 1.5pts- Observed pasta and bechamel both prepped yesterday and at a temperature of 50 and 55 respectfully. CDI- PIC 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 items such as tomatoes and spinach in the flip top not date labeled. Also observed turkey and chicken in the walk in cooler cooked yesterday not date marked. CDI- PIC voluntarily discarded the items in the prep units and dated items cooked yesterday inside of the walk in. 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 deli turkey dated for 11/21 in the employee break room. CDI- PIC voluntarily discarded the item. 1.5pts

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 several salads in the walk in covered with a temperature of 48F. Also, observed pasta cooked yesterday with a temperature of 50F. CDI- PIC uncovered the salads and discarded the pasta.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed delivery on the floor of the walk-ins. Put away in a timely manner.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -0pts- Observed dust build up on the fans inside of the walk in. Also, observed dust and grease build up in the front cooking area. Clean equipment at a frequency to prevent contamination and so equipment is clean to sight and touch.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -0pts- Observed tiles throughout the facility detached and in poor repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on pizza paddle, pans and scoops. CDI - PIC placed these in the dish room for cleaning. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelves and glass in the bar. CDI - PIC instructed employee to separate for air drying. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the drain of the handsink near the dish room. Repair. -1-

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 damaged floor in the kitchen. Repair. -0-

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 two dish employees spray off yellow dishwashing gloves and wipe hands on apron instead of washing hands. CDI - PIC instructed handwashing and re-emphasized handwashing when changing from soiled to clean dishes. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed produce stored under unwashed produce. CDI - PIC stated washed produce will be placed on designated shelf above unwashed. -0-

3-501.13 Use approved thawing methods. Observed bratwurst thawing under running water at 82F. CDI - PIC instructed immediate cooking of product. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed four buckets of sanitizer with wiping cloths inside stored on the floor. CDI - PIC instructed buckets off the floor and onto lower shelf of prep table. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present denoting the type of fruit at the salad bar for customer self-service. Remove stickers or let customers know to wash before eating. -0-

4-501.11 Maintain equipment in good repair. Observed low boy out of service. Replacement is downstairs waiting for installation. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with buildup and clean dishes stored directly on the shelf. Clean the shelving. -.5-

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 flood cleaning ring around the floor at the spot where the mop meets the baseboard. Clean. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pork butts cooling greater than 6 hours at 56 degrees . 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 one wheel of brie not date markedin walk in CDI date marked. -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 pork butts cooling in large volume should be spread out to facillitate cooling. CDI product discarded.

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

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 walls in dish area FRP board peeling. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed soup stored over lids for to-go containers. CDI - PIC voluntarily discarded soup. -1-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at two handwash sinks. CDI - Signs provided today. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed yellow food debris on lip area of wine glass and food debris on knives stored in holder as clean. CDI - Item washed. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed four wet wiping cloths on counters in kitchen and one on floor by soup kettle. CDI - PIC placed in solution. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans near 3-comp sink. CDI - Demonstrated separating pans, allowing them to dry, before stacking. -0-

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 floors in need of repair with patches missing from the rubber finish. Refinish. -0-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee handling lettuce with bare hands. CDI lettuce discarded and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked broccoli and chicken soup held below 135F. CDI items reheated for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two containers of lettuce overstacked in the prep top. CDI items separated into smaller portion for proper cold holding.

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 romesco sauce, roasted garlic and other TCS item held over 7 days. CDI items discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee putting on gloves without handwashing. CDI hands washed gloves donned.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility with salmon letters but unable to connect purveyor to distributing company. Verification required.

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 sloced tomatoes not dated. CDI items dated. 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. Observed penne pasta and ginger tomato broth held past 7 days and slice turkey and alfredo sauce labeled with wrong dates. CDI items discarded and items properly dated. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils on drying rack that were wet nested.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled dishes in facility. Repeat.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket at 0ppm. CDI bucket refilled to proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 facility with red wine butter and dry italien sausage. If container of dry foods state keep refrigerated item must be dated. Repeat.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 facility with prosuitto and salami past 7 days. CDI items discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with hood in bakery area soiled with debris.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored to final cook temperature. Observed parcooked ground beef stored on top of wraps in cooler drawer. CDI item discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed a few soiled plates by from grill area. CDI items moved to dish room for cleaning. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for 24 hours or more shall be dated. Observed zucchini and butter in facility not labeled. CDI items labeled.

3-501.15 Cooling Methods - PF. Foods shall be left uncovered, separated into smaller portions, and placed in shallow containers. Observed cole slaw in cooler covered and at 5

3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected to prevent other sources of contamination. Observed ice bin at front bar uncovered and no one was actively using.

3-304.14 Wiping Cloths, Use Limitation - C. Chemical sanitizer buckets shall be kept up off the floor. Observed sanitizer buckets on floor in the kitchen.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to prevent accumulation of debris. Observed cover of rice cooker and blender soiled with debris.

3-301.11 Preventing Contamination from Hands. Employees who contacts exposed ready to eat foods with bare hands must cook foods to at least 165F at the time the RTE food is being added as an ingredient to a food. Observed employee cutting vegetables at the prep table for a shrimp meal. CDI PIC corrected employee on situation.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. The dish machine must sanitize as required by the rules. Observed the bar dish machine was not sanitizing as indicated by a test strip. Also, some plates on the cook line were not clean. CDI - dishes were taken to the dish machine in the back. Bar glassware is too be cleaned at the large dish machine in the back.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods used for cold holding should be at 45F-41F or below. Observed lettuce at 48F and mixed lettuce at 50F in prep units. CDI some of the lettuce taken out to cool and rest left in prep unit.

3-501.15 Cooling Methods. Cooling shall be accomplished through placing foods in shallow pans, separating food in thinner portions, or using rapid cooling equipment. Observed two big plastic containers filled with cooked pasta at 70F, and large container of cheese spread in walk-in cooler that was at 50F. CDI employee portioned spaghetti in smaller containers.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F or greater. Observed cooked potatoes in employee dining at 124F in the front of the pan. CDI

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or below. Observed leak cream at 54F. CDI- voluntary discard.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed the menu's had a reminder but no disclosure. RVR.