FLEMING`S PRIME STEAKHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef trimmings stored above RTE items in the tall reach in on the line. CDI- Meat trimmings removed. Pts not escalated based on improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed manager touching thermometer probe prior to use. Prime was then stuck into food for temping. CDI- Thermometer cleaned and ginger broth voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep to/cold drawer units holding above 41F. See temp chart CDI- dressings iced down and cooled to 41F. All other items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 in 122F water. CDI- Removed.

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 cold drawers in need of cleaning.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed container of shellstock with no tag. CDI- PIC stated that someone had separated the batch. PIC placed oysters with the original tag.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed yellowtail served raw stored above breads and ready to eat items. Observed unpackaged raw salmon and beef stored above cooked crab in tall reach in freezer. CDI- All items rearranged to proper storage order. Observed unwashed boxed of asparagus stored above washed produce. CDI- Washed items placed above unwashed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on magnet strip soiled with old food debris. Observed lids/ pans with old food debris. Observed Slicer heavily soiled with old raw meat debris. Facility only slices beef for carpaccio. CDI- All items taken to dish to be washed. 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 .

4-502.11(A) Maintain utensils in good repair. Observed several bins housing clean dishes cracked/ damaged. Replace bins

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 tall reach in freezers in need of cleaning. Observed bins housing clean dishes and lids in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light above steamer boxes hanging by the wire. Repair.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored above cook line near dessert area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old meat debris. CDI- Slicer broken down 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak under service station hand washing sink. Manager has already called maintenance for a fix. Get fixed

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 vent at dish machine in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over portioned tomato soup cups in the tall reach in freezer. CDI- Tomato soups removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed damaged microwave. Bottom has a while in it. Replace or repair 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed soybean oil stored in an ECOLAB spray bottle. No chemicals were stored in the bottle prior to using. Use food safe spray bottles for food storage. 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. Observed cold drawer under hot wells in need of cleaning.

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 wall at 3 comp in need of cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy cheese in cold drawer 2. CDI- Cheese discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon, steak and scallops stored over rice and bread in the meat cooler. CDI- Meats removed and relocated to the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed chef grab meat paper out of the container housing raw steak with gloved hand (raw meat got on glove) and handle soiled dishes with the same glove. Chef then went on to handle containers of RTE foods with the same glove. CDI- Glove changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna holding above 41F in cold drawer. Tuna was not within time/ temp parameters and was discarded. Observed shredded cheese in cold drawer 2 holding above 41F. CDI- Cheese discarded because green microbial growth was found on the cheese. Observed salmon, steaks, crab and herb butter holding above 41F in cold drawers 3 and 4. CDI- Items placed in the walk in cooler to cool. Items were placed in the cooler this morning and were within time/ temp parameters. Items rechecked and cooled to 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flours container without a label. CDI- Labeled.

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 low reach in soiled with old food debris. Observed cold drawers in need of cleaning and holding standing water.

5-205.15 Maintain a plumbing system in good repair. Observed leak at front and back handwashing sinks.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed tomatoes stored in original container. CDI: Tomatoes washed and placed in a clean container.

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 mac n cheese sauce from 6/27 in cooler drawer. CDI: Sauce voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as this was the only item held past 7 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of what PIC identified as oil on the line. CDI: Oil labeled.

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 build up in bottom of ice cream freezer. REPEAT VIOLATION Significant improvement in equipment cleanliness from previous inspection.

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 handle slider buns with bare hands. CDI: Buns voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 2 oyster tags with no last date sold. REPEAT VIOLATION VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster stored over raw oysters that were pre-shucked and are served raw in reach in cooler. CDI: Oysters relocated. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up a mushroom from the floor with gloved hands, discard the mushroom, and then move to continue to work with mushrooms. CDI: EHS stopped employee, and directed employee to doff gloves, wash hands, and then don new gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed crab cake mix cooling in walk in cooler in a deep covered container after more than 4 hours. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire main line coolers holding product above 41F. Ready to eat products above 41F were voluntarily discarded. Raw products were relocated to the walk in as all were 45F and below. CDI: PIC stated that he temped the food at 11am and then noticed that one of the coolers was iced up so he turned off the compressor to let it thaw and accidentally left it off for approximately 2 hours before turning it back on. Products had risen in temperature but unable to know how long. Coolers were back on and running during inspection. VERIFICATION REQUIRED to ensure coolers come back to temp. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked onions in reach in. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked mushrooms and leeks (6/17), housemade tomato jam (6/17), cooked onions (6/18), and black garlic aioli (6/18) held past 7 days in reach in cooler. CDI: Items voluntarily discarded. Observed portioned dips in reach in cooler date marked for today (the day they were portioned) and not the date that the dip was originally made. CDI: Date corrected to match batch date from the walk in. 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 Observed no time marked on bearnaise. CDI: Time of prep placed on product. Observed stickers for TCS butters and spreads indicating date mark, not 4 hour hold time. CDI: Discard time corrected on label. 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 crab cake mix cooling in deep covered pan in walk in cooler. CDI: Product voluntarily discarded. Observed crab claws, crab legs, cauliflower steaks, and cooked mushrooms cooling in reach in coolers/cooler drawers. CDI: Vegetables relocated to walk in cooler, seafood cooled with ice. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms straight from the box without washing them. CDI: Employee washed mushrooms.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some food debris in bus tubs with utensils stored as clean.

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 some gaskets on refrigeration with black build up and crumbs built up, particularly in cooler drawers on the line. Observed build up on rails of cooler equipment throughout facility. Observed minor build up on walk in shelving and dry storage shelving. REPEAT VIOLATION Some improvement from previous inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags with no last date sold. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored behind fully cooked lobster in a cooler drawer on the line. CDI: Chicken relocated. REPEAT VIOLATION Points not escalated due to this being the only storage order violation today. No issues with raw protein storage order today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed salad spinner with lettuce in the spinner and in the basket of the spinner. Per PIC, salad spinner has not been used today. CDI: Spinner was cleaned during inspection. 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 .

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed children’s menu has burger sliders asterisked. 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 41F. -P. Observed mushroom soup cooling from yesterday in the walk in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mushroom soup holding below 135F. CDI: Product rapidly reheated to 170F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on bearnaise or TCS butters. CDI: Times placed on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mushroom soup cooling from yesterday covered and stacked in the walk in cooler. CDI: Product voluntarily discarded. See #20. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in walk in while in ROP environment. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bone in steaks thawing on top of oven. CDI: Steaks moved to the 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 unlabeled spray bottle of what PIC identified as oil on the line. CDI: Oil labeled.

4-501.11 Maintain equipment in good repair. Observed gaskets at dessert reach in and at salad reach in coolers split. Observed bottom of bottom microwave damaged and no longer smooth and easily cleanable. PIC stated a new base has been ordered but has not yet arrived.

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 no thermometer on site for measuring sanitization temperatures. VERIFICATION REQUIRED

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 some gaskets on refrigeration with black build up and crumbs built up, particularly in cooler drawers on the line. Observed build up on rails of cooler equipment throughout facility. Observed build up on speed racks. Observed food debris and build up on interior of microwave.Ensure more frequent cleaning. REPEAT VIOLATION

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 some water pooled on floor at dish machine. REPEAT VIOLATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored behind berries in the cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed burgers stored behind pork chops in cooler drawer. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lobster bisque cooling from yesterday in cooler drawer. CDI: Product was voluntarily discarded. REPEAT VIOLATION PIC has changed processes to put everything in ice baths with stirring or in the walk in cooler. EHS observed the cooling process beginning for several sauces at the end of the inspection with ice baths and stirring. Points not escalated due to being one item not cooled and facility having created more strict procedures for staff since last 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mark on carmelized onions, corn, spinach dip, or soups in cooler drawer. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Observed lobster bisque cooling from last night covered and in cooler drawer. CDI: Product voluntarily discarded. See #20. REPEAT VIOLATION 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 .

4-601.11(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 some gaskets on refrigeration with black build up. Observed some build up on cooler shelving in meat walk in. Ensure more frequent cleaning.

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 some water pooled on floor at dish machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Mashed potatoes and Mac and cheese sauce recorded at 46F, Failed to cool down from yesterday. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in reach in unit did not record at proper temp (see chart). Reach in cooler not working. CDI - All items discarded. 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 .

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 Incorrect cooling methods used for mashed potatoes and Mac and cheese sauce. CDI - Discarded. ( 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 .

4-501.11 Maintain equipment in good repair. Reach in cooler not working (see # 18).

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. Raw chicken stored over raw fish in reach in freezer. CDI - Raw chicken moved to bottom of cooler. 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 Crab cakes and raw tuna recorded above 41F, CDI- Cooled down. 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 .

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

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

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 freezer and microwave in need of cleaning. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Two plates soiled with food debris. CDI- Taken to dishwasher. Improvement noted. Points not escalated.

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 . In house cut lettuce and spinach dip cooling in prep units (drawers) . CDI - Uncoverd and brought to WIC for proper cooling.

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. Bottom of reach in freezer in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Some plates soiled with food debris, CDI - Taken to dish pit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Chicken sauce recorded at 119, CDI- Discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee did not discard gloves immediately after handling raw steaks. CDI- Corrected via instructions

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 . Cheese and lettuce recorded above 41F, CDI- Discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Lobster thawing in sitting water, CDI- Running water turned on.

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 Facility does not have written procedures on site. CDI- Given

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 Butter cooling in flip top cooler, CDI- Moved to ice bath.

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. Utensils stored in water recorded at 88F.

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. Gaskets in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled, CDI- Taken to dishwasher. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sink and Surfaced sanitizer not recording at proper color concentration according to color chart. Test kit says to submerge strip in for 4 seconds but PIC and EHS have to keep strip in for 10 seconds to get an accurate reading. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp and asparagus recorded above 41F (see chart). CDI- Discarded

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mutliple sauces recorded below 135F (see chart). Re heated to 187. Facility is double panning the sauces. Reccomend to cease practice. REPEAT.

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 No begin time for steak butter and Bennaise sauce. CDI- Time provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is on menu for poached lobster and sea bass but PIC facility does not offer those items cooked to temp. Will remove from menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Shrimp cooling in drawers with lid on. CDI- Lid removed and brought to sheet tray in WIC.

3-501.13 Use approved thawing methods. Vaccum packaged tuna not thawing according to instructions, to remove or cut slit in package.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One cutting board severley scarred, discard.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI: Employee rewashed hands. REPEAT VIOLATION Improvement as only one person improperly washed hands. EHS saw over 15 handwashes from chefs on line and all were done properly except this one.

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 place crostinis on salads with bare hands. CDI: Crostinis discarded.

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 no current parasite destruction letter on site for salmon offered undercooked. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tuna poke in cooler drawer behind ready to eat foods. CDI: Items relocated.

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 roasted garlic cooling in walk in at 6 hours at 43F and other pan of roasted garlic cooling at 6 hours at 59F. CDI: Pan at 43F was rapidly cooled to 41F in reach in freezer in a few min. Other pan was voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. Much less food was found out of temperature and processes have been changed for the items out last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all sauces in hot well holding below 135F. CDI: Sauces rapidly reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat cooler holding above 41F when EHS arrived. CDI: PIC was in the process of relocating food to other coolers. All food was 45F and below when being moved. Last temperature recorded was less than 4 hours prior at below 41F. Refrigeration technician arrived during inspection and stated that the breaker is not working and needs to be replaced. This will be replaced tomorrow morning before food prep is being done. REPEAT VIOLATION Points de-escalated due to PIC’s actions.

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 time written on bearnaise sauce. Observed time on butters was time they were prepared, not taken out of temperature. CDI: Products properly labeled.

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 lamb, NY strip, tuna poke stack, beef carpaccio, chilled seafood tower, Sunday’s at Flemings steak special, and Tomahawk Tuesday steak special. Observed no asterisk on specials on bar menu. CDI: Asterisks added to all required areas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted garlic cooling in deep, covered pans. Observed mushrooms cooling in cooler drawer. CDI: Garlic relocated to freezer. Mushrooms relocated to walk in. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed tomahawk steaks thawing in standing water at 57F. CDI: Steaks were cooked.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes in original container, unwashed, on the salad line. Observed berries in original container, unwashed at the bar. CDI: Items moved to kitchen for proper washing.

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 several staff wash hands and recontaminate hands when turning off the sink faucet. CDI: PIC corrected staff as they washed hands incorrectly.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves on spray dishes and load into the dishwasher. Employee then removed clean dishes and began drying them without changing gloves or washing hands. CDI: Employee educated on when to change gloves. Employee sent dish back through the dishwasher.

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 fleming's potatoes cooling in walk in on ice on covered speed rack. Product was cooling at a rate of .2F/min in first parameter. CDI: product put into large lexans of ice water and put on open shelf in walk in cooler. Product then had a rate of 2.2F/min. PIC directed to use this process going forward. Observed tomatoes cooling at a rate of 0F/min. CDI: Tomatoes spread out and then cooled to 41F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned chipotle macaroni at 43F from 3/18 in walk in. CDI: Product voluntarily discarded. Observed filet flatbreads in reach in at 42F. CDI: Product will only be used for today's service.

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 brie date marked 2/26 in walk in cooler. CDI: Brie voluntarily discarded. Observed several pans of prepped items (champagne brie, chipotle mac n cheese) with date of portioning, not date that the oldest ingredient was prepped. CDI: Products 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 fleming's potatoes cooling in walk in on ice on covered speed rack. CDI: product put into large lexans of ice water and put on open shelf in walk in cooler. Observed tomatoes cooling in deep container with lid. Tomatoes moved to sheet pan to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying pan. CDI: Employee directed to let all items air dry. Observed wet stacked dishes stored as clean. CDI: Dishes separated. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets on reach ins throughout facility. REPEAT VIOLATION Improvement from previous inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees are not aware of foodborne illnesses and symptoms or where to find the information provided by the facility. Per PIC, facility does have a policy and that it is accessible when people are hired and through their online system. CDI: Employees educated today during inspection, told by Chef where to access it, and employee health policy posters in english and spanish provided today.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna above 45F in prep top. Item was overstacked. CDI: Tuna voluntarily discarded. All other items in facility were 45F and below.

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 fleming's potatoes cooling upon arrival for 1 hour and 50 min. Product was 80F. CDI: Product rapidly reheated to 180F and then cooling process restarted, but this time in the walk in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Items separated and rewashed through dish machine.

4-501.11 Maintain equipment in good repair. Observed walk in shelving cracking in main walk in. Observed plastic covers for speed racks torn in several areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at dish machine. CDI: fixed during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed beef carpaccio being stored on shelf above ready-to-eat blueberries in reach-in cooler. CDI: PIC switched storage order to have carpaccio on 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 Observed romaine lettuce cooling at a rate of zero and mixed greens raising in temperature in salad station cooler drawers. CDI: lettuce was relocated and left uncovered in walk-in cooler to quickly cool. EHS explained that these units are not designed to bring items down in temperature. All other items in cooler drawers of this unit were holding at proper temperatures.

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 bearnaise butter and chili butter in walk-in cooler without make dates. Butter had been cut from frozen batch today and today's date was placed on butter. CDI: PIC educated on frozen items needing make dates, freeze dates (if different from make date), and thaw dates. 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 bearnaise butter and chili butter with dates of 6/4 in prep cooler.

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 time stamp on steak butters. Steak butters had been taken out of temperature control an hour prior to inspection. CDI: proper time labeled on steak butter. VERIFICATION REQUIRED facility could not locate TPHC written procedure. Intention of steak butter is to hold them at room temperature, this required written TPHC procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed new menus with an asterisk by halibut menu items. PIC and employees stated halibut is never served under cooked. Cooks were stating that salmon is available to be served under coked upon request. Menu does not have an asterisk by salmon. PIC stated the procedure is to cook all seafood to an internal temperature of 145F. VERIFICATION REQUIRED to see that facility is clear on cooking procedures to know whether asterisks are required on menu. Menus to be fixed accordingly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle submerged in ice at bar ice well.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee go to hand sink to pour water over fish to steam cook in the oven. CDI: EHS explained to PIC that water may never be obtained from hand sinks. PIC stated that there is usually a squeeze bottle of water used for steaming in this area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed, uncut onions being stored directly on top of ready-to-eat cut onions in cooler drawer. CDI: EHS advised PIC to store onions separately.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed several dishes being stored by dish machine with debris and residue. Observed container of spoons being stored as clean with debris left on them by expo line. CDI: PIC removed all items to be relocated to the dish machine for proper cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that breading for seafood by fryer is kept for multiple days but breading is not sifted because employees take breading from container and use a separate bowl to bread seafood. Later during inspection EHS observed employee breading seafood directly in bulk container of breading. CDI: EHS advised PIC that breading must be sifted every four hours to remove TCS foods.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee take seabass out of oven for EHS to take a final cook temperature. Seabass measured 135F. Employee was unsure of the final cook temperature. CDI: PIC educated employee on final cook temperature of fish and handed employee a thermometer. Seabass was put back in oven where it reached 150F. Ensure all employees are trained on final cook temperatures and that thermometers are being used to check final cook temperatures.

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 Observed Lime tomato sauce cooling at a rate of 0.015 deg/min, herb butter at 0.07 deg/min, risotto at 0.09 deg/min (risotto cooled to 45F), and noodles cooling at 0.07 deg/min. Proper cooling rate for foods cooling from 70F to 45F is 0.12 deg/min. CDI: all items were placed on sheet pans/taken to walk-in cooler to quickly cool. Helpful cooling documents emailed along with inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large chunk of butter that had been placed at prep top for cold holding where butter was sticking out well above the chill line. Butter measured above 45F. CDI: butter had recently been used and was relocated to reach-in freezer to quickly cool. All other items cold holding were below 45F throughout.

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 container of steak butter without TPHC sticker. Other squeeze bottles of steak butter did have TPHC labels. Ensure all containers of butter have TPHC time stamps. Observed sliced tomatoes sitting on top of stove from beginning of inspection until around the end when Chef then placed tomatoes in broiler to be placed on TPHC. CDI: EHS advised PIC to ensure that the time stamp for sliced tomatoes is when they were sliced. EHS recommended that tomatoes be broiled right after being sliced so that tomatoes don't have to wait so long for TPHC time stamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed herbed butter cooling in walk-in cooler while stacked with lids. Butter still did not cool after venting. CDI: herb butter was spread out onto sheet pan to quickly cool. Observed noodles cooling in large container with lid in walk-in cooler at a low rate. Observed lime tomato sauce cooling in an ice bath where the ice had melted during cooling. CDI: PIC placed sauce into cooler. EHS suggested using sheet pans for cooling of noodles (after ice bath) and herbed butter. Ensure ice is replenished when being used to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the cracks and crevices of "the pantry" cooler drawer.

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. REPEAT Observed dust build-up on ceiling vent in dry storage area.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee cutting butter and placing it into bowl on top of oven with bare hands upon arrival. CDI: Employee noticed EHS and washed hands and donned gloves. CDI: EHS discussed bare hand contact with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes by cook line and on clean rack by dish machine with debris left on plates and bowls. CDI: PIC removed dishes to be rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed shrimp cooling in walk-in at a rate of 0.07 deg/min. Observed sauce for mac-n-cheese cooling in ice baths on the counter. Sauce had been there for 3 hours and was 60F in some spots upon EHS arrival. PIC stirred sauce and sauce lowered in temperature to 52F. Cooling rate was taken where sauce was cooling at a rate of 0.04 deg/min. 0.12 deg/min is acceptable. CDI: mac-n-cheese sauce was relocated to walk-in cooler to quickly cool.

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 mac-n-cheese sauce cooling in ice baths on the counter upon arrival. EHS took the cooling rate where sauce was not cooling fast enough. CDI: EHS recommends cooling in ice baths under refrigeration to speed up cooling to proper rate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees cutting and preparing food on back prep tables without hair restraints.

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 the walk-in cooler fan covers.

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 ceiling vent with heavy dust build-up in the dry storage area.

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 2 employees wash hands and recontaminate hands by turning off faucet with bare hand. CDI: Employees corrected during inspection. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash. CDI: Employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over ready to eat lobster. CDI: Lobster moved to a higher shelf.

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 baked potatoes sitting on counter upon arrival for inspection at 117F. PIC stated that they had been sitting there for 40 minutes and were about to be peeled and cut. PIC directed to ensure someone was working with them. 20 minutes later, potatoes were still on counter. Employee began working with the potatoes to peel and cut them. After 35 minutes, potatoes were still at 109 degrees. CDI: Potatoes were cut in half and placed in a single layer on sheet tray. After 15 minutes, potatoes were 92F. New procedure discussed with PIC to ensure proper cooling of potatoes. PIC informed that hot foods must cool at a rate of .5F per minute from 135-70F and .11F per minute from 70-45F.

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 baked potatoes sitting on counter upon arrival for inspection at 117F. PIC stated that they had been sitting there for 40 minutes and were about to be peeled and cut. PIC directed to ensure someone was working with them. 20 minutes later, potatoes were still on counter. Employee began working with the potatoes to peel and cut them. After 35 minutes, potatoes were still at 109 degrees. CDI: Potatoes were cut in half and placed in a single layer on sheet tray. After 15 minutes, potatoes were 92F. New procedure discussed with PIC to ensure proper cooling of potatoes. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on counter. CDI: Wet cloth taken to dirty laundry.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rubber spatulas to be worn and cracked in several places. CDI: Damaged utensils discarded.

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 rinse dirty dishes, then put away clean dishes several times. CDI: Employee directed to properly wash hands when moving from dirty to clean items.

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 blue cheese olives held on time with no written procedure, and no time mark for item on counter. Observed no time mark for bearnaise sauce on counter. CDI: Times marked to clearly display discard time/date. PIC stated that to add blue cheese olives to the paperwork would take some time, as it is a corporate procedure. VERIFICATION 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 blistered tomatoes cooling while covered and in a deep container in walk in cooler. CDI: Item moved to a sheet tray for proper cooling. Observed miso glazed fish being prepped upon arrival. Item was placed into walk in cooler, tightly covered. Fish was above 45F. CDI: Fish uncovered, and moved to sheet pan.

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 stored within splash zone of handsink at server station. CDI: Tongs relocated to a clean, dry location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes off, then stacking them as clean. CDI: Employee directed to discontinue this practice and allow items to air dry before stacking. Observed wet stacked plastic containers stored as clean. CDI: Items separated for air drying.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counter in the kitchen. Keep in sanitizer between uses. -.5-

4-904.13 Preset Tableware - C Preset tableware shall be protected, take away or cleaned and sanitized before use. -.5-

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 does not have parasite letter for scottish salmon but has reminder on menu for consumer advisory. verification required.

4-901.11(B) After cleaning and sanitizing , equipmentand utensils: (B) may not be cloth dried. Observed employee drying dishes out of dishwasher with cloth. CDI by instruction.

6-303.11 The light intensity shall be: (C) at least 50 ft candles at a surface where a food employee is working with food or working with utensils. Observed front service line to be less than 50 foot candles. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brie and milk products not date marked. Prime rib and aujus labeled for 7 days and are between 41-45 degrees should only be labeled for 4 days.

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

4-501.11 Maintain equipment in good repair. Observed two prep units with gaskets in need of repair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device damaged in can wash. 10 day verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna tartar stored above crab cakes. CDI tuna relocated. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and metal contaienrs soiled with debris. CDI items moved to dish pit for cleaning.

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 containers of ranch at 49F from 12PM. CDI containers discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white bean soup that was hot holding at 109F. CDI item reheated for service.

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 lobster, shrimp, and crab claws that were cooling in reach in drawer, containers of ranch that were covered and pasta in deep metal container. CDI ranch discarded, pasta split up and seafood placed in walk in unit to rapidly chill food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths underneat cutting boards.

6-303.11 There shall be a minimum of 20 foot candles where food preparation and for warewashing. Observed bar area lighting below 20 foot candles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling rack with dish crates on top. CDI - PIC instructed dish washing employee to move rack. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken legs stored in low boy drawer between raw lobster tails, raw shrimp and raw sea bass. CDI - PIC moved cooked chicken to back corner so that raw fish cannot drip on top during food service. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked lobster tail from 11 AM at 53F. CDI - Lobster tail placed in walk in to cool. REPEAT -3-

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 sea bass, wrapped sirloin and other meats date marked in the raw state and while still in original package. Sirloin was date marked for 1 day. CDI - PIC instructed about date marking procedure. 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 foods in walk in cooler with 7 day date marking at 42-45F. Date mark according to temperature of foods. CDI - PIC instructed about date marking temperatures. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed herb butter made at 11 AM cooling in deep portions with a tight lid at 59F. CDI - Lid removed to help cool faster. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water leaking in the bottom of the prep cooler/low boy. Find the source and remedy the leak. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes dried out with hand towel. Use pyramid stacking or other method to facilitate air drying. Do not dry dishes with hand towel. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils with debris present stored in bins on shelves. Clean container and utensils. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils stored with the handles down. Keep handles up when utensils are stored in upright containers. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bacterial growth on lid of ice bin near soda dispenser. CDI - Employee cleaned lid. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse sink under counter in dish room. Repair. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink in employee restroom needing cleaning around knobs. Clean. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall under pre-rinse at dish machine. Clean. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surface and employee eating over prep area where clean utensils stored.

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 mussels, under new menu, that were not dated when container emptied. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving bowls and plates with food debris. CDI items moved to dish for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed butter and sour cream in an improper ice bath above 50F. CDI more ice added. Observed back walk in unit holding au jus, horsharadish sauce, raw calamari, truffle butter, blue cheese and multiple other TCS foods at 46-47F. Items left in unit from early in the day and overnight at 46F as well. CDI items moved from back unit and moved to front walk in unit. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hanger steak, ahi tuna tacos, and salmon stack on dinner and bar menu that are undercooked without an asterisks. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of drink machine soiled with debris. Repeat.

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 handle garnish with barehands. CDI items discarded.

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 earliest salmon letters were from 2012. Facility shall update letters yearly. Verification required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw beef then handle cooked RTE food with same gloves. CDI gloves changed and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed seared tuna, and tuna tartar stored above RTE foods, and crab cakes stored below raw seafood. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed tomatoes stored above RTE food in walk in cooler. CDI item relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and serving bowls soiled with debris on drying rack. CDI items moved to sink 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. Observed anchovies, lettuce, lettuce wedges, preportioned lettuce tomatoe and onion, and noodles not dated. CDI items dated and discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked carrots and cooked onions held date marking time/temperature parameters. CDI items 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. Observed seared lemon wedges, butter, and blanched fries that are held out on time and not included in written procedures. Verifcation required. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menus for restaurant week do not have filet mignon without a consumer advisory. Verifcation required.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder and underside of drink machine soiled with debris.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar handsink with ice stored inside and dish machine handsink blocked by rack. CDI items moved.

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 bag of lettuce that was not labeled. CDI items labeled.

3-501.19 Time as a Public Health Control - P,PF. 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 macaroni cream sauce and other sauces that were not listed on TPHC procedures. Repeat. Left TPHC handout for facility to fill out and have in house. Verification required.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf . Observed facility cool cream spinach, cream corn, chili sauce, french onion soup, and cream sauce in zip tied bags in cooler. Gave facility information for Jess to submit HACCP plan for ROP process. Until approval provided facility shall do open bag cooling or find another method to cool foods. Verification required.

3-307.11 Miscellaneous Sources of Contamination - C. Protect food from contamination sources not specifically noted by code. Observed facility storing food containers in direct contact with other RTE foods in prep unit.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw foods shall be stored according to their final cook temperature. Observed par cooked prime rib stored above RTE food in the cooler. CDI item moved to the bottom of the speed rack.

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 meat slicer and bar spray nozzle soiled with residue. CDI utensils broken down for cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF. Foods shall be cooked to their final cook temperature. Observed par cooked tuna in facility without prior approval from regulatory authority. CDI tuna discarded par cooking application left if facility wants to continue par cooking tuna.

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 more than 24 hours shall be date marked. Observed cooked onions and half and half in facility with no date. CDI items dated.

3-501.19 Time as a Public Health Control - P,PF. Foods that are held on time should have documentation of written procedures. Observed bernaise sauce that was held out on time and no written procedures. CDI left TPHC handout that is filled out during inspection. Repeat

3-402.11 Parasite DestructionRules require letters of parasite destruction for fish offered undercooked.Observed facility has no letter for swordfish and partial letter for salmon.VR

3-403.11 Reheating for Hot HoldingEnsure that all time/temperature control for safety(TCS) foods made in house are properly reheated to 165 F within 2 hours.Observed multiple TCS sauces not heated to 165 before added to hot holding.CDI- reheated above 170 F and put back on hot holding

3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed bernaise sauce being held using TPHC with no documentation. CDI- written procedures changed and times added to pan