WINE SHOP AT RIVERGATE, THE

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shrimp stored on drink keg and slightly above RTE packaged deserts. *CDI - PIC moved item to a bottom shelf. Points deducted remain the same due to severity and improvement from previous inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Peppers from a can, Grits and Sliced Turkey above 41F with little change in temperature placing item below proper cooling parameters. *CDI - PIC distributed items into multiple containers to assist with improving cooling rate. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Backflow prevention device missing metal cap. Replace. A verification visit will be conducted within 3 days to ensure backflow prevention device has been repaired.

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 next to Can Wash and Dish Machine in disrepair. FRP and Corner Guards in need of repair or replacement. Interior is wall exposed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container of adulterated uncut strawberries and grapes in original bag in WIC.. CDI. PIC discarded the adulterated produce.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIC raw egg mixture stored on a shelf over unwashed lettuce. CDI. Raw egg mixture was moved. Observed in WIC tray of raw eggs directly on top of RTE breads. CDI. PIC moved raw eggs. 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 portioned raw chicken being stored over box of raw fish. CDI - PIC Raw chicken was moved. 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 several food contact sides of clean dishes and cast irons with food debris being stored clean. CDI. Food employee moved dishes to 3-comp-sink. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Online digital menu does not have disclosures posted for (eggs on breakfast menu, ahi tuna), and the consumer advisory. Physical feature menus also missing a disclosure for Chimichurri Ribeye. 10 DAY VR Required.

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 in WIC fully thaw ahi tuna and barramundi fish still in ROP packaging with clear labeling to remove packaging when thawing. CDI - PIC voluntarily discarded several ahi tuna and barramundi.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. No sanitizer buckets were observed during inspection, despite wet wiping clothes in use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dry wiping clothes from yesterday heavily soiled on paper towel dispenser. CDI - PIC moved to wiping cloths to discard bin.

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. Wooden boards chipping away on the sides, that are being used for charcuterie. REHS informed PIC that food contact surfaces shall be food grade, and easily cleanable.

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/C vent above food prep area damaged. Repair or replace. 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 food splash and debris present throughout the kitchen ceiling and ceiling of the WIC, over uncovered foods and food contact surfaces. Increase frequency of detailed cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings throughout the kitchen, including jackets, purses, and drinks. CDI- Employee belongings should be in a designated area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food handler place trash bag into trash can, discard gloves, and don new gloves without a handwash and was heading to grill. CDI-EHS provided education and hands were washed and new gloves donned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple lemon wedges in handwashing sink near kitchen entrance upon arrival. CDI-PIC removed lemon wedges.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed halved lettuce head stored in container that was above the fill line in prep top unit at 50F. PIC stated item is used for wedge salads and was used two hours ago. CDI-PIC moved lettuce to WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed large bag of sliced cubano meat kits and sliced turkey kits in the back section of prep unit’s lowboy dated for 9/6. CDI-PIC voluntarily discarded items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle near fabuloso cleaners without a label containing an unknown liquid. CDI-PIC voluntarily discarded spray bottle. Ensure all new spray bottles have label of present liquid.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP raw ribeye dated 9/12. Facility has HACCP plan submitted, but has not been approved for specialized process. CDI-PIC voluntarily discarded all ROP raw ribeyes. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce and diced tomatoes slowly cooling in prep unit and reach in cooler at 47F and 54F. CDI-PIC moved items to WIC to rapidly cool. 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 .

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed raw steak filets with a ROP package date of 6/18 and prosciutto and soppressata with a ROP date of 6/19 without approval from local variance committee. Facility submitted plan on 3/21/25. CDI-PIC voluntarily discarded all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ranch, diced tomatoes, raw black bass, and raw shrimp slowly cooling in RIC and flip top units that were used to fill up makeline in sealed plastic containers, except for black bass which was in a shallow metal container. CDI-PIC removed lids and moved containers to WIC to speed up cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw pork thawing in 82F water. CDI-PIC added pork to ice bath to ensure submerged water did not reach above 70F, water was temped at 57F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed the deli slicer stored clean with visible food debris. EHS observed metal pans stacked lids, a scoop, a mandolin and several other food contact items stored as clean with visible food debris. CDI: PIC moved item to the dish pit to W/R/S 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 .

3-501.18 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 Observation: EHS observed a bag of sliced turkey meat in the WIC with a date marked of 12/12. This is past the allotted 7-day holding time for TCS foods. CDI: PIC voluntarily discarded the sliced turkey. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observation: EHS observed the consumer advisory on the menu states ”Consumption of animal derived foods may increase risk of food borne illness”. The reminder must include the following verbiage: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 10 DAYS VR REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed two spray bottles without labels. PIC stated that the spray bottles contain degreaser. CDI: PIC labeled the bottles.

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. Observation: EHS observed bottles of oil, vinegar, container of salt/pepper mix, and flour that were not labeled. Items were located next to the grill. CDI: PIC labeled the items.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observation: EHS observed standing water in the bottom of the salad prep unit. Repair leak.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed metal pans stacked wet in the clean dish storage. CDI: PIC removed the metal pans to be W/R/S

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observation: EHS observed the trash bins with the doors open. The trash can is shared with another facility. CDI: PIC closed the trash can doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed opened carton of raw, shelled eggs stored on directly on top of closed box of unwashed cantaloupe in WIC. CDI-PIC moved eggs to bottom shelf of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed moderate dark build up on the inside walls of ice machine and pink buildup on ice shield. PIC stated that ice machine was due to be cleaned today by facility and had already begun process of draining ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in cooler with several TCS items above 41F (see temp chart). PIC moved items from todays service into WIC and voluntarily discarded all TCS items held in RI from over 4 hours. VR within 3 days to check cold holding status of RI. 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 salsa, chicken-spinach-tomatoes, and house-made pimento cheese without date labels. CDI-PIC added date labels to pimento cheese and voluntarily discarded salsa and chicken-spinach-tomatoes. 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 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 Cut cantaloupe labeled on 5/1 with a discard of 5/18, pickled onions from a hot brine with a discarded date of 4/17 in a RI, and cooked pork mislabeled with 4/1 prep date instead of 5/1. CDI-PIC corrected date labels and discarded pickled onions. 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 thawed shrimp from running water cooling in RI. CDI-Shrimp was moved to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 barramundi in commercial ROP that did not have any openings when thawed. PIC cut slits into ROP.

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 clam soup, house-made pimento cheese, and opened portioned bags of shredded mozzarella cheese that were prepared the night before. CDI-PIC added date labels to all products. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed standing water in lowboy section of main prep unit. Repeat. 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 the lip of a plastic container and handle of one pizza cutter that were melted and no longer smooth and easily cleanable. PIC voluntarily discarded the container and pizza cutter.

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 bottom shelf of utensil storage rack across from the grill with moderate buildup with clean pans stored on top of it.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw sirloin thawing over desserts and other RTF. CDI PIC moved meat to bottom of cooling rack For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter milk ranch( house adds butter milk) at 56F moved to WIC. 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 pan of Lettuce and toms held over not without lables. CDI PIC added dates to containers 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 pasta bags of pasta cooling from previous day all over 44F. CDI PIC discarded pasta bags For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles and containers without labels.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed prepped, cooked/cooling food store in customer RIC near wines. No barriers between the food and Wine. PIC will need to move the food items away from the customer part of the RIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watching. Please remove all arm jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee helping in kitchen arear, cooking and preparing food. Please wear hair net

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 togo containers and lids stored face up. CDI PIC inverted lids and containers.

4-501.11 Maintain equipment in good repair. Observed standing water in RIC

5-501.17 Provide a covered waste bin in female restrooms. Observed no covers on waste bin.

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. Please floors and under equipment. All hard to reach places

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer at dish machine at 0 ppm. CDI - PIC primed sanitizer pump and after a couple runs sanitizer was registered at 100 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dicer stored on top of ice machine with food debris on grate. CDI - Item was moved to dish area to be rewashed. - 1.5 -

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 shredded pork and hummus with dates that exceeded 7 days ( dated 4/26). CDI - PIC discarded items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans in clean dish area had been stacked wet. CDI - Pans were pyramid stacked to allow for air drying. - 0.5 - REPEAT

4-501.11 Maintain equipment in good repair. Observed torn door gasket on fish prep unit reach in door. Replace

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles near mop sink with no labels. CDI - PIC labeled bottles.

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 vacuum packaged mahi thawing in proteins prep top. CDI - PIC placed tuna in freezer because it will not be used today. EHS educated PIC on releasing vacuum of individually packaged fish while thawing. -1.0 - REPEAT

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pick build-up on baffle of ice machine. Increase frequency of cleaning. -1.5 points

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 vacuum packaged tuna thawing in RIC. CDI - PIC placed tuna in freezer because it will not be used today. EHS educated PIC on releasing vacuum of individually packaged fish while thawing. -0.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed calamari in metal bin cooling at a 0.05 rate in 2-door RIC near dry storage. PIC stated calamari was prepped ~1 hour before inspection started. Thermometer on RIC read 38F-41F. PIC lowered the temperature to 36F . CDI - PIC placed calamari on sheet pan and placed in WIC to cool quickly. EHS recommends placing TCS items on metal sheet pan and cooling in WIC to cool quickly. REPEAT -3 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed cutting board in need of resurfacing/replacing near soup wells. -0 points

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. -C Observed minor dust build-up on vents of ice machine. Increase frequency of cleaning. -0 points

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 has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with education on requirements under the 2017 Food Code and gave written procedure and associated poster. -0 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed roasted tomatoes in 3 shallow metal pans in WIC, cooling from last night and holding at 44F. CDI - PIC discarded tomatoes. -1.5 points Observed buttermilk ranch cooling in RIC holding at 44F. After 30 minutes there was no change in temperature. PIC stated ranch was used as part of the morning prep. CDI - PIC placed ranch in RI freezer to cool quickly.

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 sausage, house made pimento cheese and chicken salad with dates that exceeded 7 days. CDI - PIC discarded items. -1.5 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed 3 shallow metal pans on cooling rack with no space in between in WIC. Per PIC tomatoes were cooked last night and placed in WIC immediately after cooking. A food employee explained they were busy and normally place tomatoes on ice as part of the cooling process before placing pans in WIC. EHS recommended cooling smaller batches and using the freezer as part of the cooling process and making sure pans are placed on every other rack to cool quickly and to ensure air can flow around product. CDI - PIC discarded.

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. -C Observed vacuum packaged mahi mahi and ahi tuna thawing in RIC under vacuum of original package. CDI - PIC cut holes in packages to release the vacuum. -0 points

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine.

6-202.15 Outer Openings, Protected - C. Observed back door propped open during food service. PIC stated that it was left open for employees to enter facility. CDI- back door was closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without a hair restraint. CDI- employees put on a hair restraint.

4-501.11 Maintain equipment in good repair. PIC stated that the walk-in cooler is currently not operational. All food has been moved to refrigeration units. Affected TCS foods were discarded two days ago according to management. Facility is currently working on repairing unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in walk in cooler at greater than 41 degrees (see chart). Moved tcs foods to alternate refrigeration.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water measuring 80 degrees F. CDI moved to alternate refrigeration to thaw.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 in need of replacement and walk in cooler in need of repair and or adjustment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in need of resurfacing or replacement.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon, steak as add on for salad, and grilled beef tenderloin available undercooked without asterisk on menu linking to consumer advisory. Repeat violation. 10 day verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have an available thin probe thermometer. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed cooler unable to maintain proper temperatures and in need of solution to keep tcs foods at 41 degrees or less. Observed gaskets on prep units and reach in coolers in need of replacement. 10 day verification required. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit for fish in need of resurfacing or replacement.

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 black build up on walls in dish washing area.

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 large quiche cooled from previous day still at 44 degrees. CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing linking to consumer advisory on steak for salads, smoked salmon and beef tenderloin. 10 day 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 chicken salad and brussel sprouts cooling tightly covered in too great of volume in walk in cooler. CDI moved to sheet pans and proper cooling achieved.

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 dish machine in need of cleaning.

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 chicken in walk in cooler greater than 2 hours into the cooling process at greater than 70 degrees. CDI cooling window missed product 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 brie cut for use product label stated 8-22 use by date. CDI discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit saturated and unusable. 10 day verification required.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash only reaching 60 degrees. 10 day verification required.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding tcs foods at 46 degrees. CDI discarded all tcs products and PIC to contact technician to evalauate cooler. 10 day verification required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of resurfacing or replacement. -0 points-

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 build up of food debris on walls in kitchen area. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for to go menu missing . Observed club panini missing consumer advisory for sauce containing raw eggs. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 in need of replacement.

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 facility not maintaining shellstock tags with dates of the last shellstock sold are not recorded on the tags. Observed shellstock tags not in chronological order for 90 days. Ensure to maintain tags with the last sold date and stored in chronological order. Verification required in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs and FCS of dicer blade with food debris build up and stored as clean. Ensure to increase cleaning frequency. CDI PIC placed tongs and dicer at 3 comp sink to be properly washed. Repeat violation. Points were not escalated due to an improvement seen in cleanliness of food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed one tall 2 door reach in unit with cracked/broken handle. Ensure to repair or replace. Repeat violation. Points were not escalated due to facility providing an invoice for replacement of tall reach in unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on flip top units with deep grooves in need of replacing or resurfacing.

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 flooring in kitchen by make line in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep surfaces. CDI drinks were removed during the inspection.

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. Observed employees turning the faucet off without a clean barrier after washing hand. Observed employee not dry hands completely before donning gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and food debris stored in the main handsink. Establishment has one handsink in the back prep area. CDI cutting board was removed from the handsink. 6-301.14 Handwashing Signage - C Observed women's restroom without a handwash sign before returning to work. CDI EHS provided handwash sign.

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 no parasite destruction letters for raw salmon (served cook-to-order). Ensure to maintain parasite destruction letters in the facility at all times. CDI PIC provided letters by the end of the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of produce stored on beer kegs and beer boxes in the walk in cooler. Observed boxes of produce stored above ready-to eat foods in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obseved raw shellfish (bagged mussels and clams), raw crab cakes, and raw fish stored on top of beer kegs. Ensure to store raw animal foods from ready-to-eat food to avoid possible contamination. CDI PIC removed items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch soiled equipment at 3 comp sink and then push trash into trash can before discarded gloves before donning new gloves to prep pizza. CDI EHS directed employee to wash hands and employee donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal containers, utensils, plates, bowls, and equipment with heavy food debris build up. Ensure to increase cleaning frequency. CDI items were taken to the mechanical dishwasher to be washed. Verification required in 10 days.

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 chicken made the day prior and artichokes without a date mark. CDI chicken and artichoks were dated. Repeat violation. Points were not escalated due to improvement seen in date marking.

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 portions of diced tomatoes in a covered plastic container cooling and cream sauce cooling on the countertop and chicken cooling on the countertop. CDI chicken was placed in the WIC, diced tomatoes were placed on a sheet tray and cream sauce was placed on an ice bath. Items were placed in the walk in cooler to properly cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility in need of cooling equipment or in need of greater capicity for cooling items for prepared food in the establishement. Verification in 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beer kegs, beer boxes, and food containers stored on the floor of the walk in cooler. 6-404.11 Segregation and Location-Distressed Merchandise - PF Observed 5 dented cans stored with other cans on the dry storage shelf. CDI cans were placed in a designated area. Verification in 10 days to ensure all dented cans are placed in a designated area or discarded.

4-501.11 Maintain equipment in good repair. Observed 2 tall reach in units with broken/cracked handles.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without QUAT/chlorine test strips. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces of slicer, reach in units, and walk in cooler with food debris build up. Ensure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on clean equipment racks. 6-303.11 Intensity-Lighting - C Observed walk in cooler with less than 10 foot candles. Ensure to increase lighting.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some foods in reach in and WIC not protected with wrapping/covering. Protect food from physical contaminants.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P In house made chili was re-heated to 133F. CDI- Explained that all re-heats for hot holding must be re-heated to 165F (see chart). Chili was placed back on stove for re-heat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Garlic butter was recorded above 45F (see chart). Product was overstacked. CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Keesh and sliced ham had a date exceeding 7 day hold window. CDI- Discarded. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Sliced ham, pepp., sliced deli meat not dated. CDI- PIC stated date of open was on sunday and dated as such.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory for house made aioli sauce and ceasar dressing which contains raw eggs. Provide in menu. VR.

3-501.13 Use approved thawing methods. Raw beef was thawing in sitting water in sink. CDI- Water turned on.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. One dry cloth soiled.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF A cup (with soda nozzles soaking in cup) observed in handsink. CDI- Removed. Do not place anything in sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Facility did not have tags in order. CDI- Re-arranged to proper order. Keep only as far back as 90p days. REPEAT. Points not escalated as violation is of different nature than last.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has black build up and is in need of cleaning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cutting board scarred and in need of repair/replacement.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed 2 food employees re-contaminate hands by closing faucet without a protecting barrier. Food employees also touched the paper towel dispenser with clean hands without barier.CDI, food employees were corrected by instruction, food employees re-washed hands.

6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at hand washing sink at bar area. CDI, soap was provided during inspection.

3-203.12 Retain tag on the bag of shells tock until empty. Record date on the tag when the last shells tock from the container is used. Store tags in chronological order for 90 days. -Pf Observed opened bag of mussels stored in prep cooler without proper tag. PIC voluntarily discarded bag of mussels. Tag was later found, tag was dated and saved in files.

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 food such as beans, cubed tomatoes and spinach without date mark. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods such as chicken, beef and tomatoes date marked for 7 days, cold holding above 41F. Ensure proper time and temperature procedure is in place. Ensure foods not cold holding at or below 41F are only kept for 4 days. CDI, labels were corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooing methods observed for items such as cooked onion, garlic oil, and garlic. Observed items at 120F on a prep table. CDI, Items were placed in WIC to cool down. Once foods reach 135F, active cooling must take place.

3-501.13 Use approved thawing methods. Observed shrimp thawing at room temperature, on a prep table. Ensure approved thawing methods are used.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers, and squeeze bottles with products not easily identified without an identifying label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust, flour, and other particle build up on equipment throughout the establishment. Ensure cleaning is done as often as necessary to prevent build up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Spoke with 3 Food employees who were not able to communicate entire health policy. CDI- Another copy given. Explained importance of health policy to employees.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon walking into kitchen observed one emoployee making a salad with bare hands. Later observed another employee pick up croutons with bare hands to put into a salad. CDI- Salad and croutons discarded. REPEAT.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee touch face and hat with gloves on and proceed to handle food again. CDI- Stopped employee and discussed discarding gloves and washing hands when gloves become soiled. CDI- Employee discarded gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items held above 45F (see chart). CDI- Melons and cheese were just cut and were not properly cooling down (see # 31). Melons were in a container with tight-fitting lid and cheese was wrapped in silan wrap. CDI- Items were uncovered/unwrapped. Pico was left out during lunch rush and cooled down.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed multiple sliced meats not dated. PIC stated products were sliced on sunday. Also observed a cooked quiche not dated. PIC stated product was cooked sunday. CDI- All items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooing observed for multiple items (see # 20). When cutting melons and cheese, allow open bins, plates and placed in WIC to cool down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed 2 wet wiping cloths on prep tables.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board for main prep table scarred and in need or repairing/replacing. Resolve by next inspection.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee cutting strawberried with bare hands.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a knife and some food debris in handwash sink. Keep sink clear.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some soiled plates with food debris. CDI- Plates taken back to dishwasher. REPEAT 4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Hot water in dishwasher did not reach 180F on first run cycle. Unit was run 7-10 times before a temp. of 180F was reached. Assure unit is run multiple times before washing dishes in unit. Monitor situation and address with remedies if problem does not cease

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with a beard prepping food without a beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates stored as clean were soiled with food debris. CDI- Plates taken back to dishwasher.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory had disclosed shrimp has being offered undercooked. PIC stated facility does not offer shrimp undercooked. CDI- PIC printed new menus on site removing asterik from shrimp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut melon along with other non-TCS fruits in a large tub in WIC with lid on. Cut melons were recorded above 45F (see chart). PIC stated fruits were prepped earlier that morning. Lid wad removed and active stirring was instructed to cool product down. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. Replace with new boards. 4-502.11(A) Maintain utensils in good repair. Observed several damaged bin covers.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P No air gap for pipe from dishmachine draining directly into drain. CDI- PIC cut pipe to create an air gap.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Observed no certified PIC at facility.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw fish stored over raw comminuted beef in freezer. CDI- PIC rearranged order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed ready to eat soup stored below unwashed produce.

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 cut cheese in front cheese unit holding above 45F. Ambient air temperature was taken with thermometer at 44F. PIC stated they cut the cheese last night and immediatley place them into unit thus not properly cooling cheese. CDI- Cheese was discarded. Cool cheese in properly before placing into unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut lettuce in reach in unit holding above 45F (see chart). PIC stated lettuce had just been prepped. CDI- Lettuce moved to WIC to cool.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths soiled.

3501.14 (A) Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F- 45F. -P- Observed container dated 12/21 of cooked tomato soup at 51F in the walk-in cooler. CDI-PIC discarded,

3501.16 (A)(2) Maintain TCS food in cold holding at 45F or less. -P- Observed garlic infused oil mixture on shelf at room temperature. CDI-PIC discarded

3501.17 Datemark/label all TCS food that are ready to eat once opened or prepared and held more than 24 hours. -Pf- Observed facility datemarking, however the day the food is opened or prepared is not being counted. Food must be discarded within 4 days if maintained at 45F or below or 7 days if maintained at 41F or below. Be sure to include day of opening or preparation as day 1. CDI- PIC corrected labels to indicate a 4 or 7 day discard date.

3501.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify. Observed several squeeze bottles of sauces, oils, flour, sugar etc. CDI-PIC labeled at time of inspection.

4601.11(C)/4602.13 Keep the equipment clean to avoid build-up of dust, food residue or debris. Observed dust build-up on reach-in cooler fan grates. Cleaning needed in hard to reach areas, underneath equipment, behind equipment and equipment handles, and interior surfaces of refrigeration units.

Repeat violation 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 tags in the correct order, but they do not have the date of when the last one was used on them. Make sure to mark those dates. Also, seperate the different types of shellstock.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the reach in cooler above 45F. CDI - Items were discarded and maintenance was contacted.

General Comment 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 on the handle of the oven. When the oven was opened, observed the tongs touching the ground. CDI - tongs were removed to be rewashed and stored in a different location.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee handling tortillas with bare hands coming off the warmer. CDI- tortillas sent back to warmer press.

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 retained tags for oysters and shrimp. No dates marked on tags showing last use date. Separate mussells from oysters and make sure in chronological order. CDI- by instruction. ***FACILITY IS PROHIBITED FROM SHUCKING LIVE SHELLSTOCK IN THE FACILITY BY CONDITION ON PERMIT. ***

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pink build-up on interior of ice machine. CDI- cleaning begun while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found numerous items being held above 45 F in two coolers; salad prep cooler and upright refrigerator. Internal thermometers showed over 50 F ambient. Foods were temped showing same temperature. CDI- all TCS foods discarded from both coolers.

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 cut fruit containing cantaloupe dated 2/26. CDI-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no disclosures on menu for undercooked salmon, burger, steaks, poached eggs on brunch menu. CDI marked copy of menu for PIC showing approved layout and text. Correct within 10 days.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf : Facility has conducted ROP and sous vide for steaks in the past for special events. Direction to cease until a complete HACCP plan with accompanying SOP's is submitted and approved by the Mecklenburg County Health Department.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer available. Obtain within 10 days.

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 slice lemons used for beverages with her bare hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils being stored in the bar handsink. CDI by removing all items from the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses in a cheese case above 45F and several foods in a flip top cooler that were over the container fill lines and above 45F (see chart). CDI by separating the foods in the flip top cooler into multiple containers and placing the cheeses in the walk in cooler for rapid cooling.

2-402.11 Effectiveness-Hair RestraintsGENERAL COMMENT(A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that aredesigned and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.OBSERVED CHEF PREPARING FOOD WITHOUT HAIR RESTRAINT ON.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED SOME FOOD DEBRIS COLLECTING ON SEVERAL REFRIGERATION GASKETS. OBSERVED DEBRIS COLLECTING ON MULTIPLE SHELVING RACKS IN KITCHEN. CLEAN ALL ITEMS

5-202.13 Backflow Prevention, Air GapGENERAL COMMENTAn air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not beless than 25 mm (1 inch). POBSERVED DRAIN PIPE OF DISHMACHINE TO BE A TRUE AIR GAP. PROVIDE TRUE AIR GAP ON PIPE PRIOR TO NEXT INSPECTION.

GENERAL COMMENTMaintain utensils and equipment in good repair/smooth and easily cleanable. Observed some shelving racks beginning to show rust. REPLACE OR PROFESSIONALLY RECOAT SHELVES.

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED SOME FOOD DEBRIS COLLECTING ON SEVERAL REFRIGERATION GASKETS. OBSERVED DEBRIS COLLECTING ON MULTIPLE SHELVING RACKS IN KITCHEN. CLEAN ALL ITEMS