CHIMA STEAKHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed burgers stored above cooked shrimp salad. Observed cooked chicken stored below raw shelled eggs. CDI- Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods in hot well holding below 135F o at steam table. CDI- All items placed in oven and reheated to 165F or higher. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef skewers placed in low reach in unit holding at 63F. PIC stated that the unit does not work. CDI- Meat discarded. 3 DAY VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 food logs with time for salad bar. CDI- All items discarded. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed food on dinner salad bar above 41F prior to TPHC beginning. CDI- Items cooled to 41F, placed on salad bar, then time recorded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk for carpaccio and smoked salmon on TPHC. CDI- Labeled with asterisk. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon separated from consumer advisory table card on buffet line. CDI- Salmon removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in low reach in unit on first floor and shelving in basement.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink in meat room. Get fixed.

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 low grout in dish pit area and meat room.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed smoked salmon stored above cured meats in WIC 1. Observed raw salmon stored above cheese and seasoning for pineapples in WIC 2. Observed unpackaged saran wrapped raw beef above bread in WIF. CDI- Raw meats placed below ready to eat items in all areas. 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 soiled with old meat debris. Observed magnet housing soiled knives. Magnet is cleaned every 2 days. PIC stated that when prepping meats, soiled knives are stored on the magnet strip while in use. After prep, they clean the knives, however the magnet strip is not cleaned until 2 days later. Store clean knives on magnet only due to cleanability. CDI- All knives taken to be cleaned in meat processing room. Magnets cleaned also. Observed meat skewers with old meat residue. CDI- Taken to be cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning containers throughout without labels. 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 prep tables soiled with raw meat blood in meat prep room cleaned with only water. Areas were not washed, rinsed and sanitized to prevent cross contamination. Blood splatter was seen all over the floor and prep tables. CDI- prep tables washed, rinsed and sanitized. EHS reviewed process with PIC and spoke about cross contamination.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink on 1st floor not draining. Get fixed. Observed leak at meat room prep sink. Get fixed.

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 low grout in meat prep room and dish machine in basement, on the grill line on 1st floor and throughout 2nd floor. Heavy wall damage at dish pit area under line (basement). Clean floor areas at dish in basement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information 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 slicers and can opener soiled with old food debris. CDI- Items taken to dish and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice in hot well at 113F. CDI- Reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed passionfruit sauce sitting out at 47F. CDI- Passionfruit placed in cooler to cool. Observed beets, lettuce, grits, potatoes and several other items in walk in cooler holding above 41F. See temp chart. Walk in cooler ambient temp was 45F. Items prepared today from meat cooler or raw vegetables were removed and cooled in WIC 1. All other items discarded. PIC called maintenance to come fix walk in cooler. 3 DAY VR REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 cantaloupe and tomatoes not on TPHC list. CDI- Items pulled and replaced with new product. Observed all hot items on buffet line not on temp logs with time. CDI- Items were still hot. EHS instructed PIC to log time for items. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed peas at 49F about to be placed on the buffet line. CDI- Peas placed in the freezer and cooled to 41F prior to use.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed carpaccio and cold smoked salmon without asterisk to denote items are raw. 3 DAY VR REQUIRED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm at 3 comp sink. 3 comp was not dispensing properly. CDI- Sanitizer was hand mixed to proper concentration. 3 DAY VR REQUIRED.

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 large container of sugar without label. REPEAT. Pts not escalated due to improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. Sanitizer dispenser was not properly dispensing sanitizer. CDI- Sanitizer was hand mixed and re-made.

3-302.15 Wash fruits and vegetables prior to use. Observed cantaloupes being cut prior to washing. CDI- Cantaloupes washed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of ice scoop in ice. CDI- REMOVED.

4-501.11 Maintain equipment in good repair. Observed heavily bent wire basket in dish pit area. Observed heavily dented try in meat/ veg processing room.

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 walk in cooler shelves in need of cleaning. Observed fan at dish above dishes 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 low grout on 2nd floor. REPEAT. Observed missing tiles on 2nd floor at grill station. 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 meat cooler with blood all over the floor. CDI- Cleaned. Observed floor under prep sink on 2nd floor in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on salad bar holding above 41F. CDI- Items placed on TPHC. Items were checked prior to sending them up for service. Temps were between 40F-41F for all items. Items will be discarded after 4 hours. Observed passion fruit sauce holding above 41F in tall reach in on 3rd floor. Passion fruit sauce was in the tall reach in unit holding above 41F. Manager stated that they will get it serviced tomorrow. CDI- Passion fruit sauce cooled to 41F. -VERIFICATION VISIT REQUIRED WITHIN 10 DAYS. EHS WILL COME TO ENSURE UNIT IS FIXED BY 5/28/25. GET UNIT FIXED. 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 several containers without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats near 2nd floor dish machine

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 several stacks of plated too close to hand sink. Plates were exposed to splatter contamination. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed prep table shelf heavily rusted on 2nd floor.

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 bins housing rice and beans in need of cleaning. Observed fan at dish pit 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 low grout on 1st and 2nd floors. Observed wall damaged at spray arm near dish pit.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 parasite destruction letter for salmon served undercooked. CDI- Facility will NOT serve undercooked salmon until they get the parasite destruction letter

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored over cooked crab in the meat cooler. CDI- Burgers placed on speed on the Observed raw sausage stored over shrimp in the walk in cooler. CDI- Sausage removed. 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 dishes stored clean, soiled with old food debris. CDI- Dishes taken back to be cleaned. 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 .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in ice in the top kitchen area.

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 pitchers stored on the bottom shelf near standing water. Employee was cleaning the area and pitchers were exposed to contamination. CDI- Pitchers removed and taken to be cleaned.

4-501.11 Maintain equipment in good repair. Observed metal siding missing on the interior of the tall reach in on the top floor. Get fixed. Observed low reach in door not closing on top floor

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 dish thermometer.

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 low grout throughout 2nd floor and at dish area of 1st floor. 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. Obseved ceiling in need of cleaning on the 2nd floor near the tea machines.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef for burgers stored over cold smoked salmon in walk in cooler. CDI: Burgers moved to bottom shelf. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of fruit flies present where pineapples are stored. PIC stated that pest control comes 2x per week to treat for fruit flies. Facility receives large amounts of pineapples and fruit flies appear to be coming in with the fruit. Monitor fruit for spoilage and wash all fruit prior to cutting. EHS suggests working with vendor to determine a way to reduce fruit fly presence from the source.

4-501.11 Maintain equipment in good repair. Observed some shelving in reach in cooler #4 and walk in cooler beginning to rust. Observed rusted walk in cooler door on walk in #2 and walk in #3. Observed broken door handle on reach in cooler #4. Observed right door of lowboy reach in cooler in second floor kitchen not closing all of the way. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing base board near elevator at street level kitchen. Observed absorbent ceiling tile in basement level kitchen. Observed touch up paint needed at elevator door thresholds in kitchens. Observed tile damage to baseboard areas and some high traffic areas in first floor kitchen. REPEAT VIOLATION 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 tiles in first floor kitchen with grease build up in front of rotisserie oven. Observed dust build up on vents and adjacent ceiling tiles in kitchens. Ensure more frequent cleaning.

6-303.11 Provide required lighting intensity. Observed burnt out light bulbs at the street level dish machine area. Replace bulbs. 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 carpaccio stored over fries in the freezer. Carpaccio was out of hermetic packaging. CDI: Items reorganized. 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 garlic in oil stored on counter in kitchen. CDI: Product cooled due to it being out for less than 2 hours. All other items in facility at or below 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed potato salad date marked for today when potatoes were cooked yesterday. CDI: Product correctly date marked. Observed cooked chicken thawing in walk in cooler date marked for 3/21. Product was still frozen and had been pulled today to thaw. CDI: Product dated with thaw date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 polenta. CDI: Date of prep of yesterday provided. 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 raw shrimp and raw cut meat cooling in walk in coolers while tightly covered. CDI: Items uncovered. Shrimp was divided into more containers and moved to the walk in freezer. Meat was uncovered. Both rapidly cooled. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shakers with white powders and granulars. CDI: PIC identified products as sugars. Products labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean. REPEAT VIOLATION Significant improvement as most pans and containers were pyramid stacked for air drying.

4-501.11 Maintain equipment in good repair. Observed some shelving in reach in cooler #4 and walk in cooler beginning to rust. REPEAT VIOLATION Improvement from previous inspection as gasket has been replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing base board near elevator at street level kitchen. REPEAT VIOLATION All previous violations corrected.

6-303.11 Provide required lighting intensity. Observed burnt out light bulb at the street level dish machine area. Replace bulb.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up on shield of ice machine. Ensure more frequent cleaning.

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 meats cooling in walk in cooler while tightly covered at a rate of .02F/min in walk in cooler. CDI: Items were uncovered and moved to the freezer to rapidly cool to 41F. 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 . 3-501.14(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 potatoes and carrots cooling in walk in cooler at a rate of .09F/min. CDI: Product cooled in the walk in freezer with remaining time. 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 .

3-501.18 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 one container of black beans with date of 11/25. 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 potatoes and carrots and cut meat cooling in walk in coolers while tightly covered. CDI: Items uncovered and moved to the walk in freezer. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead cockroach in handsink in kitchen. CDI: Cockroach removed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach on floor in street level receiving area. CDI: Cockroach removed. Facility has recently changed pest control companies and just received the first treatment with the new company less than a week ago.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a several wet stacked containers stored as clean. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed reach in cooler #4 and right door of street level kitchen reach in with damaged gasket. Observed some shelving in reach in cooler #4 beginning to rust. REPEAT VIOLATION Previous violation corrected. 4-502.11(A) Maintain utensils in good repair. Observed damaged ice scoop holder at the ice machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in first walk in cooler with some build up. REPEAT VIOLATION Previous violation corrected.

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 door with rust and holes leading to meat room. Observed flooring tile throughout facility in need of repair, particularly in street level kitchen and the meat room. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed reach in cooler in upstairs kitchen not functioning. Cooler is heavily damaged internally and the gaskets are damaged. Repair or remove cooler.

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 raw chicken over raw pork in street level kitchen reach in cooler. 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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage over cheese in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2nd floor kitchen dish machine with 0ppm chlorine. Stock bottle solution has weakened over time. CDI: Bottle removed and replaced. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 potatoes and carrots cooling in walk in cooler while tightly packed and in large quantity. CDI: Product split into 2 pans and cooled in the walk in freezer. After 30 min(remaining time in the cooling process), some product was not cooled to 41F. Product above 41F was voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on menu for Caesar salad add on of flank steak, carpaccio bites, lamb and picahna steak. CDI: Menu corrected during inspection. Observed no consumer advisory sign for cold smoked salmon on bar. CDI: Sign provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoes and carrots cooling in walk in cooler in a tightly packed container with no stirring. CDI: Product split into 2 containers and cooled in walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean.

4-501.11 Maintain equipment in good repair. Observed fryer basket with loose wire. Observed reach in cooler in 2nd floor kitchen with doors unable to close. Observed reach in cooler #4 with damaged gasket. Observed some shelving in walk in coolers beginning to rust.

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 shelving in middle walk in cooler with some build up. REPEAT VIOLATION Previous violation corrected.

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 minor black build up on wall by street level dish machine. Observed dust build up on ceiling vents in basement level kitchen. REPEAT VIOLATION Improvement from previous violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small plates on the second floor kitchen area with some food debris. PIC stated these plates are not used anymore. Recommend removing or keep clean. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of yellowish liquid at the first floor dish area and in the main dishmachine area CDI - Labeled to prevent misuse. REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer stored on the shelf above food in the dry storage food shelving. Observed disinfectant spray stored over equipment in the dishmachine area. CDI - chemicals were relocated.

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 flour bin and bread crumbs not labeled in the dry food storage room. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies 1st floor by both dishmachine. Contact pest control for service. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers in the main cookline not wearing effective hair restraints while prepping food.

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 wire shleving in the reach in coolers on the 2nd floor accumulating food debris and residue. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed tension spring to the sprayer hose in the meat prep room is loose causing the hose to sit below the rim of sink (*there is an air gap at the floor drain to the sink). Repair the tension spring. Observed tape and string wrapped around the sprayer hose. Remove as these are not easily cleanable.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors in basement, 1st dishmachine area , and second floor kitchen area. -REPEAT- 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 walls and floors on the 1st floor and 2nd floor are in need of cleaning as there is build of food debris behind and under equipment and the dishmachine area.

6-303.11 Provide required lighting intensity. Observed burnt light bulb at the 1st floor dishmachine area. Replace.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of yellowish liquid at the first floor dish area. CDI - Labeled to prevent misuse.

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 flour bin not labeled in the dry food storage room.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage room and on 1st floor by both dishmachine. Contact pest control for service.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors on basement, 1st, and second floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone and keys stored with restaurant supplies.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle on the middle shelf in the reach in cooler with desserts. CDI - PIC relocated employee water bottle. -REPEAT-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine between the ice machine wall and interior panel is accumulating black residue. Clean and maintain.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage room and on 1st floor by both dishmachine. Contact pest control for service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets with about 50 ppm of quat. CDI - PIC remade the sanitizing buckets.

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 metal strainer in the warewashing area the wires were damaged. CDI- PIC 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 gaskets on cooler on the 2nd floor in need of cleaning. Observed wire shleving in the reach in cooler accumulating food debris and residue. Clean and maintain.

Repeat Violation: 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored on and above food contact surfaces on basement, 1st, and 2nd floor. CDI: drinks were discarded.

Repeat Violation: 4-501.11 Maintain equipment in good repair. Observed low boy reach-in coolers on 1st floor grill area and 2nd floor grill area in need of repair or replacing. Executive chef stated that all coolers are in the process of being replaced. Observed ice chest drain in need of repair due to drain not working and allowing standing water to sit inside ice chest on 2nd floor. Shelving, wooden boards, and cutting boards have been replaced.

Repeat Violation: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors on basement, 1st, and second floor. PIC stated that floors are in the process of being re grouted.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages on and above food contact surfaces on basement, 1st, and 2nd floor. CDI: drinks were discarded.

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from one handsink in meat cutting room. CDI: paper towels provided. Improvement noted. Paper towels only missing from one sink.

REPEAT VIOLATION: 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up on both ice machine deflector on basement floor. Improvement noted. All dish machines in facility were working and sanitizing properly on this inspection.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage room next to bin of red onions, 1st floor by both dishmachine areas, and 2nd floor dishmachine area. Contact Ecolab for service.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside meat WIC and inside low boy cooler on 1st floor in front of grill. Improvement noted; cutting boards have been replaced.

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 cleanind needed on shelving inside produce walk-in, meat walk-in, and basement hood filters to remove grease and build-up.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors on basement, 1st, and second floor. 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 with heavy build-up on 1st floor by dishmachine pre wash station.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: Educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

REPEAT VIOLATION: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink inn meat prep room blocked by cart. CDI: cart was relocated. Points were not escalated due to different code violation.

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pineapples being prepared at the same time as raw meat in 2 comp sink of meat prep room. CDI: pineapples were moved to 1st floor coolers separate from raw meat. Discussion with manager to discontinue preparing pineapples in this room since it is designated for meat preparation. Observed raw sausage stored above potato salad inside meat WIC. CDI: storage order was corrected. Complaince visit will be conducted in 10 days to ensure cross contamination and storage order has improved/in compliance.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some knives on magnetic knife holder on 1st floor with visible food debris remaining. CDI: knives removed and taken to the dishmachine in basement. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical dishmachine in basement with sanitizer container empty and concentration at 0ppm. CDI: container was changed out and dishmachine now at 100ppm. Ensure staff members that close are checking containers of sanitizer before leaving. Points were scaled back due to improvement.

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 rice and cooked veggies inside walk-in cooling while tightly wrapped. CDI: products unwrapped and allowed to rapid cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed smoked salmon thawing at room temperature inside meat prep room. CDI: salmon moved to WIC.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at basement area close to ice machines and on 1st floor by back bar dishmachine. Contact Ecolab for service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in meat prep room handling meat without hair restraints.

REPEAT VIOLATION: 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths being stored under cutting boards inn meat prep room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and worn on shelves in basement floor kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks stored on counter surfaces at 1st floor area, inside 2-door unit #11, one on shelf above meat prep in basement, and drinks stored on shelves on 2nd floor. CDI: all drinks removed and discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink in meat prep room in basement. CDI; paper towels were provided.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside meat cutting room pineapple stored in 2comp sink prep sink with raw meat skewers stored inside the other basin with visible meat debris build-up. Soiled wiping cloth with meat blood was stored in close proximity to pineapples. Discussion with PIC regarding cross contamination and preparing ready to eat foods first prior to raw meats. CDI: Meat skewers were removed and sink to be wash, rinsed, and sanitized thoroughly.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled chopper stored with clean dishes in basement prep area. CDI: removed and will be discarded due to it being broken. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed both chemical dishmachines at 1st floor area not sanitizing properly. Observed dishmachine at wait station on 2nd floor not sanitizing properly. Observed chlorine levels at 0ppm. Ecolab was notified and is on site servicing all dishmachines. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer coming out of dispenser in basement area at 0ppm. CDI: Ecolab onsite repairing line and sanitizer is properly dispensing at correct concentration.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside WIC #3 turkey spread 43F; kale salad 43F; egg plant 42F; garbanzo beans 43F, cut cantaloupe 43F, etc. Door had been open during prep and was open when EHS arrived to do the inspection. Internal temperature reading 41F. Had staff keep door closed until temperature went down to 38F. Improvement noted on cold holding overall. Meat cooler on 1st floor observed working and with proper temperatures today.

3-501.13 Use approved thawing methods. Observed multiple packets of lamb rack thawing on counter at room temperature in meat cutting room. CDI: lamb moved to the WIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed some thermometers missing from reach-ins in basement and 1st floor coolers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasonings/dry goods with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain/fruit flies on 1st floor at wait station and dish area. Notify pest control company for treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at basement area at 50ppm. CDI: Ecolab repaired dispenser line and sanitizer coming out at proper concentration.

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 scoops stored directly on top of ice machine at basement area.

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 floor grate drain has been removed in front of grill on 1st floor.

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food not covered inside walk-in freezer in basement. CDI: food items were covered. Improvement has been noted. No storage order issues on today’s inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed both chemical dishmachines at 2nd floor bar area not sanitizing properly. Observed chlorine level at 0ppm. Facility will use dishmachine in basement and 1st floor kitchen until Ecolab can come to service and repair machine. EHS will conduct a return visit in 10 days to ensure dishmachine is working properly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior at chute area with build-up in basement kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach-in cooler on 1st floor where raw meats are kept on skewers at 57F. CDI: meats were transferred to other cooler beside it that was holding temperature. GM stated that he would put raw meats on TPHC not to exceed 4 hours. All other cold hold temperatures were in compliance. Compliance visit will be conducted in 10 days to ensure cooler is working properly.

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 written procedures for salad bar items were not able to be located. CDI: GM filled out another form of procedures during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed small cups of turkey spread on sheet pans stacked and covered while cooling inside cooler #15 on 1st floor and inside walk-in veggie cooler in basement kitchen. CDI: food products were uncovered spread out and left to vent for proper cooling.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cracked plastic containers and lids in need of replacing. Observed broken wires and some wires that were bent on fryer baskets. 4-501.11 Maintain equipment in good repair. Observed reach-in meat cooler not working properly. Internal thermometer reading cooler at 60F. Service call was placed for cooler. All meat was moved to another cooler. Repair leak inside cooler #4.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside reach-in coolers on 1st floor skewers of raw meat touching skewers with pineapple. CDI: separation created. Suggested placing partition or some type of divider between the two. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice bins uncovered inside dry storage room. CDI: rice transferred into two different containers with lids. Overall storage order has improved. No other storage order issues observed throughout.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and flour bins on main kitchen floor not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in various areas of kitchen on main floor and 1st floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wet a wiping cloth at the handsink. CDI: Employee educated by PIC on where to wet cloths

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw beef. CDI: Products reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef over ready to eat turkey spread. CDI: Turkey spread moved to another cooler.

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 turkey spread cooling in reach in cooler while tightly wrapped after 3hrs and 40 min. CDI: Turkey spread unwrapped, moved to the walk in freezer and rapidly cooled to 29F within 20 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and blue cheese in upstairs bar reach in above 41F. Cooler was not plugged in. CDI: Cooler plugged in. Items voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as all other coolers have been repaired and other items are now on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap labeled as sanitizer at upstairs bar. CDI: Product properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey spread tightly wrapped cooling in reach in cooler. CDI: Product uncovered and moved to walk in freezer. Overall cooling methods have improved throughout facility. REPEAT VIOLATION

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 in use scoop stored in water at 110F in main floor kitchen. CDI: water heated to 135F and placed in steam well. Observed butter scoop stored with handle touching product. CDI: Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans, containers, and lids stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION Facility would benefit from additional shelving due to the amount of dishes.

4-501.11 Maintain equipment in good repair. Observed racks throughout coolers that are rusted and the paint is chipping. REPEAT VIOLATION Improvement from previous inspection. Some racks have been replaced and some have been repainted. Observed salad bar reach in cooler dripping from the inside top of the unit.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat dessert in dessert cooler. REPEAT VIOLATION Improvement from previous inspection as this was the only storage order issue. CDI: Strawberries taken to downstairs kitchen for processing.

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 artichokes and eggplant vegetable mix above 70F after 2 hours. CDI: Items uncovered, separated into two containers and rapidly cooled in walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat skewers in reach in cooler above 41F. Observed milk in reach in at bar above 41F. Observed half and half at bar in reach in above 41F. CDI: Meat and milk rapidly cooled in walk in cooler as it was out for less than 4 hours. Half and half voluntarily discarded. Observed passion fruit sauce with yogurt in it stored at room temperature. CDI: Sauce added to TPHC log and will be held on TPHC now along with the cold bar items. Observed turkey spread in reach in above 41F. CDI: Product 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 artichokes, eggplant mix, and chicken cooling while tightly covered. CDI: Artichokes and eggplant mix were separated, uncovered, and rapidly cooled in walk in freezer. Chicken was uncovered and cooled in walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION Some improvement from previous inspection. Facility would benefit from additional shelving.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee coat and purse stored on top of and commingled with single service items at the bar. CDI: Items relocated

4-501.11 Maintain equipment in good repair. Observed meat skewer cooler doors off track and not sealing properly. Observed racks throughout coolers that are rusted and the paint is chipping. Observed several cooler doors with damage from skewers and metal plates. REPEAT VIOLATION 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed many cracked and damaged lids stored as clean. CDI: Lids voluntarily discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender bare hand cut limes and garnish a drink. CDI: Fruit voluntarily discarded. PIC directed employee to always use tongs for ready to eat items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef touching pineapple in reach in cooler near grill. CDI: Pineapple cooked to over 145F before service. Observed raw eggs over fruit in walk in cooler. CDI: Eggs relocated. Observed carpaccio and smoked salmon stored over ready to eat items in walk in cooler on speed rack. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored over ready to eat foods in reach in cooler at bar and in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed upstairs bar dish machine below 50ppm chlorine sanitizer. Tubes for chemicals were in the wrong chemical. Sanitizer had rinse aid designated line in it, so machine was not dispensing correct amount of chlorine for sanitization. CDI: Lines corrected, lines flushed, and proper sanitization was then occurring. Observed that line has a lot of air in it. PIC advised by EHS to call machine servicer to ensure it is functioning properly.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee take shrimp off of the grill to serve. Shrimp was only cooked to 124F. CDI: Shrimp placed back on the grill and reached a final cook temperature of 156F. All other final cook temperatures taken were correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility did not have some items on the cold bar listed in their procedure or on the list in which temperatures are taken. CDI: These items were added to the procedure during the inspection. Ensure procedures are updated as menu changes. REPEAT VIOLATION Some improvement from last inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated that facility has discontinued offering paper menus to customers, except by request. However, staff are not warning customers adequately about consuming raw or undercooked meats. Discussion with PIC that servers will now either serve paper menus again or add the consumer advisory to their table speech. This will need to be discussed with corporate. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of salt stored in kitchen with no labels. REPEAT VIOLATION Improvement from last inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Keep at least 6 inches above the floor. Observed employee meal food stored over customer food in walk in cooler. CDI: Food relocated.

3-302.15 Wash fruits and vegetables prior to use. Observed peels cut off of oranges in bar area. Oranges still had stickers, even though staff stated that the fruits were washed. Observed raspberries being plated straight from the container that states to wash before eating. CDI: Employees directed to wash fruit and remove stickers when washing.

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 spoon with handle down in salt in main kitchen. Observed cup with no handle in sugar in dry good area. CDI: Utensils removed from products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee purse stored directly adjacent to and touching clean wiping cloths stored at the bar. CDI: Purse relocated.

4-502.11(A) Maintain utensils in good repair. Observed some cracked containers holding food in walk in cooler. Observed some cracked and chipped plates stored as clean in the reach in cooler. 4-501.11 Maintain equipment in good repair. Observed several cooler doors and back, interior surfaces with damage from skewers, plates, and metal pans. Observed reach in cooler shelves with chipping paint and rust throughout facility. Observed damaged gaskets on reach in coolers in basement kitchen and in main floor kitchen. REPEAT VIOLATION

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed handsink in dish area and handsink near ice machines with holes in them. Provide plug as required to keep in compliance with NSF approval.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in equipment storage area where skewers are put in and "stabbing" the wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting glove sitting in meat cutting room hand sink. CDI: glove removed and taken to dish machine to be cleaned. Observed downstairs dish machine to be blocked by cart. CDI: cart relocated. Observed soda dispenser nozzles soaking in solution in pitcher sitting in both hand sinks of upstairs bar. CDI: pitchers and nozzle removed. Hand sinks are for hand washing only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed open air carton of raw shell eggs being stored on top of container of ready-to-eat corn. CDI: eggs relocated next to corn.

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 container of mashed potatoes cooling at a rate of 0.38 deg/min. A rate of 0.5 deg/min or higher is required for foods cooling from 135F to 70F. CDI: mashed potatoes spread out onto sheet pan and left in walk-in freezer 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 REPEAT Observed parmesan cheese being stored above 45F in downstairs reach-in cooler. CDI: parmesan cheese voluntarily discarded. No TCS (Time/Temperature Control needed for Safety) foods are to be stored in this cooler until it has been fixed. Observed blue cheese olives holding above 45F at upstairs bar. CDI: blue cheese olives to be discarded at the end of four hours. EHS suggested placing blue cheese olives on TPHC procedure. EHS left cold holding poster with PIC reminding facility that the cold holding requirement is changing to 41F or below effective January 1, 2019.

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 real butter (melted) and parmesan cheese being stored out of temperature control where the intention is to hold items on TPHC (Time as a Public Health Control). Observed PIC state that other items on salad bar (discussed in previous inspection) are also held on TPHC. PIC could not locate written procedures. VERIFICATION REQUIRED to ensure written procedures have been filled out and are being kept on site.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets in prep area with wiping cloths in them at 0 ppm quat. CDI: buckets changed to sanitizer at the proper concentration. Change sanitizer more frequently.

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 mashed potatoes cooling in deep container in walk-in cooler with tight fitting lid. Mashed potato container was relocated to walk-in freezer where lid was left off and item still cooled at improper rate. CDI: mashed potatoes spread out onto sheet pan and left in freezer to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers at meat area without labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed containers being stacked while wet downstairs by dish machine.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler holding foods above 45F. No TCS (Time/Temperature Control needed for Safety) foods are to be stored in this cooler until it has been fixed. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 45F or below. Observed downstairs reach-in cooler shelving to be rusted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw bacon being stored on shelf above cooked meats used for meat croquettes. PIC stated meats will be reheated. EHS explained that the cooked meat is still a ready-to-eat food and must be stored above raw meats. CDI: PIC to relocate bacon to lower shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dicers being stored as clean with food debris left in the grooves. Employee stated one of the slicers is no longer being used. CDI: EHS explained that all equipment needs to be stored clean. Dicer was relocated to dish machine to be properly cleaned and other dicer taken to be discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cut lettuce cooling at a negative rate due to tight fitting lid and walk-in cooler not working properly. CDI: cut lettuce relocated to meat walk-in cooler to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed walk-in cooler holding foods above 45F. Walk-in cooler thermometer read 46F. Air coming from fans measured 47F at beginning of inspection and then at 49F by end of inspection. Polenta and meat croquettes were on speed racks right by the walk-in cooler fans and went from 46F to 48F by end of inspection. Items that were more liquid/think in consistency and in closed containers were holding at temperatures well below 45F which led EHS to believe that the cooler had not been down very long. CDI: items cooling on speed racks were relocated to meat walk-in cooler to cool before being placed out on the buffet. Other items that measured above 45F were also relocated to meat walk-in cooler to quickly cool. PIC contacted refrigeration maintenance to fix issue. Walk-in cooler started working on its own before EHS was done typing report.

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 one container of cooked mushrooms and onions in meat walk-in cooler dated for 3/16. CDI: PIC voluntarily discarded item. All other items throughout facility were properly date labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling with tight-fitting lid in walk-in cooler. Observed other items cooling for buffet line in walk-in cooler that was not working properly. EHS advised that items be cooled with vented lids. CDI: all items relocated to meat walk-in cooler to quickly cool before service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked while wet by downstairs dish machine. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw carpaccio and smoked salmon being stored in reach-in cooler above clean salad plates that are used for various food items most of which are ready to eat items. Relocated raw items to different location and do not store on shelving above clean dishes.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler holding foods above 45F. CONTINUED FROM #20 - Air was blowing out at 40F. EHS advised PIC to still have maintenance look at cooler because defrost cycle should not last for 2 and a half hours, long enough for food items to raise in temperature. Observed ranch, blue cheese, garlic in oil, and ceasar dressings holding as high as 63F in small prep cooler upstairs. CDI: items were voluntarily discarded. Prep cooler had been unplugged and was plugged back in. Observed garlic in oil based sauces for meats above 45F counter in small amount of ice. CDI: EHS explained that sauces must be held hot or cold unless tested and proven to not be TCS. EHS emailed PIC TPHC procedures along with inspection as an option for holding sauces out of temperature control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed butter holding at temperatures above 45F on the buffet line. PIC stated he is still working with corporate to put TPHC procedures in place and that it is already their policy to discard all left over food from buffet at end of night. EHS explained temperature control vs time control for safety and the procedures that go along with time control. PIC stated he would place times on butter from now on. Observed turky spread in upstairs prep cooler next to steam table holding at 46F. Employee stated they were 41F when he brought them up from downstairs cooler. EHS suggested placing turkey spread on TPHC if the procedure is to discard them after four hours and prep cooler is not capable of holding foods below 45F due to frequent opening and closing of cooler doors. PIC stated CDI: butter and turkey will be voluntarily discarded at four hours.

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. REPEAT Observed utensils being stored in room temperature water by the dessert station. Observed improvement from last inspection where PIC has changed procedure for mashed potato utensils to be stored in 135F or great water instead of room temperature water.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatulas stored as clean with ripped sides. CDI: PIC stated he would replace with new spatulas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed togo box wrapped up in plastic bag sitting on top of turkey spread in downstairs prep cooler. Employee stated it was his personal food. CDI: box was relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloths, dish scrubber, and spoon laying in hand sink by large dish machine upon arrival. CDI: items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT Observed bar dish machine running at 10 ppm chlorine. CDI: EHS advised PIC to prime machine. Sanitizer was dispensing at 150 ppm chlorine by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chopper being stored as clean with dried tomato and lettuce in the blade. CDI: PIC took chopper to be properly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey spread at 47F in prep cooler by steam table on main floor. CDI: PIC moved trays of turkey spread to another cooler to quickly cool. No other items in cooler were TCS, requiring temperature control. Observed butter balls on buffet line at 60F. CDI: EHS advised that butter must be discarded 4 hours from the time they were taken out of temperature control tonight. EHS emailed Time as a Public Health Control procedures along with inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on 3 containers of mixed meats in meat cooler. Mixed meats are used to make meat croquettes. Ensure a procedure is put in place where the date meat was cooked follows the same meat that is saved and used for meat croquettes. Observed no date on meat croquettes in meat cooler. CDI: products were properly dated.

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 spice shakers on second floor without labeling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils used to scoop mashed potatoes being stored in a container of room temperature water on main floor. CDI: PIC directed employee to keep scoops inside of product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on shelf by large dish machine on bottom floor.

4-501.11 Maintain equipment in good repair. Observed prep cooler by steam table on main floor holding foods at temperatures above 45F. VERIFICATION REQUIRED to ensure prep cooler is capable of holding foods at 45F or below.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed main dishwasher downstairs to be running 0 ppm chlorine. Observed quat sanitizer at three compartment sink at 50 ppm. CDI: dish machine was fixed to run chlorine at 150 ppm chlorine and quat sanitizer dispenser 400 ppm by the end of inspection.

to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two items in one prep cooler that were holding at temperatures above 45F. CDI: Items were voluntarily discarded. Prep cooler was serviced during inspection.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plates in downstairs reach-in cooler with chipped sides. Replace plates so they are smooth and easily cleanable.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one can with dent compromising the seal. Can was set aside for return.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one skewer of lamb at 46F. CDI: Item rapidly cooled. PIC directed to ensure that when preparing meat, employees are doing so in small batches, since there is no refrigerated room for preparation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of blue liquid in spray bottle with no label. PIC identified bottle of cleaner as windex. CDI: Product labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one container for buffet with tomatoes in it above 45F and tightly covered. CDI: Product uncovered and allowed to properly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in quat sanitizer at 50 ppm. Observed hot water being used to mix sanitizer. CDI: Containers refilled with cool water mixed sanitizer. Quat sanitizer above 200ppm. Improvement from last inspection. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 containers wet stacked on wire rack. CDI: Containers taken to dish area for wash, rinse, and sanitize. Improvement from last inspection. REPEAT VIOLAITON

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipping paint on juicer. CDI: PIC removed juicers from use and stated he would purchase new ones tomorrow. Observed several severely cracked and chipped containers and lids stored as clean. CDI: Items discarded. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in basement kitchen with 0ppm-10ppm chlorine sanitizer. Attempts to remedy the issue taken by PIC. PIC phoned technician during inspection. Facility has several dish machines. Facility deemed able to handwash in 3-comp sink all pans used for prep. All plates must go through upstairs dishwasher. 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 no consumer advisory for salmon on bar. Salmon is cold smoked, and threfore is a raw product. CDI: Consumer advisory placard placed with food item.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar to be at 0ppm quat. Observed two wet wiping cloths stored on counter on main floor. CDI: Bucket changed to proper sanitizer and cloths moved to sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on floor. CDI: Employees relocated buckets.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several, severely damaged, lids and containers throughout facility. CDI: Items discarded.

2-301.14 (I) Wash hands after activities that contaminate them.-P Observed food employee hand dispense walnuts on a cold salad while wearing gloves, clean up and then attempt to start a new task wearing the same gloves. CDI - PIC instructed handwashing. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on four sets of tongs hanging over the prep sink in the downstairs kitchen and food present on the food contact surfaces of plates stored in the downstairs kitchen reach in. CDI - PIC sent these items to be cleaned in the dish room. Observed ice wand stored directly on soiled shelving in the walk in freezer. CDI - PIC cleaned these and wrapped them before placing back on the shelf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in both dishwashers in the dish rooms. CDI - PIC purged the feed lines and sanitizer was 100 ppm in both machines. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the newly received lunch menus. Provide consumer advisory complete with the disclosure and reminder, as already present on the dinner menu. REPEAT -1- Verification required no later than 09/23/2016.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals at the lunch buffet in a cabinet without labels present. CDI - PIC labeled these. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not be in direct contact with undrained water or ice. Observed butter balls on the cold bar in direct contact with undrained ice. CDI - PIC placed butter in drain pan and placed ice on top to drain below. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet at the beginning of the inspection. CDI - PIC instructed removal of bracelet. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed arugala without pre-washed information on the product not being washed in the facility. CDI - PIC instructed washing of produce that does not clearly stated pre-washed. -0-

4-904.13 Preset Tableware - C When using table presets, the tableware shall be either protected, taken away when customer is seated or cleaned and sanitized before use. Observed tables preset with tableware that is set and removed daily until used. Tableware needs to be protected using on e of the above methods. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket in the second floor holding unit and missing vent covers in all hoods. Repair the gasket and replace the vent covers when cleaning complete. -0-

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

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 cold smoked salmon served on salad bar without parasite destruction letter on file. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella , cream , cream cheese open without date marking. 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 coooked mushrooms in walk in dated 06-08. CDI discarded product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder linking cold smoked salmon to consumer advisory. Verification required.

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. Walls in dish area in need of cleaning observed mold.

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washed hands in prep sink. CDI hands washed in handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in first walk in unit. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machines downstairs soiled with debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee use thermometer to temp food without sanitizer before use. CDI thermometer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, slicer, tomatoe dicer, plates, skewers, and knives soiled with debris. CDI items moved to sink for cleaning. 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 beef croquets and napa cabbage that was tighly covered in containers cooling in walk in unit. CDI items uncovered and croquets placed on speed rack to accelerate cooling. Repeat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths on the prep surfaces. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on utensil storage rack.

4-501.11 Maintain equipment in good repair. Observed dessert bar reach in unit that was at 68F. No PHF items held in unit.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no supervisory control over hot holding, cooling, cold holding and bare hand contact. 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 seared beef with bare hands. CDI section of beef touched discarded. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bloody raw beef stored inside a container with proscuitto, and cold smoke salmon that is not fully cooked stored over RTE food. CDI items rearranged. Repeat. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored over raw shrimp. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed skewers, plates, plastic containers, and spoons. CDI items moved for cleaning. Repeat.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility parcooking chicken wrapped bacon and possibly sausage as well without prior approval. CDI items discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed black beans, vegetable soup, and ribs that were cooked the night before and above 45F. CDI items discarded. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed polentas and meat croquets below 135F and rice hot holding on top of oven for service below 135F. CDI items discarded and fresh batch used and rice placed in walk in to cool for dinner. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility using meat processing room as a way to cold hold sausage and ribs in meat overnight. CDI packets of meat 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 facility keep mozzerella and white cheese and cool it down after the 4 hour period. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility cool potatoes at room temperature,vegetable soup, black beans, and ribs in deep plastic containers and covered overnight above 45F. CDI items discarded and potatoes placed in freezer for proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout upstairs kitchen area. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout kitchen on prep counters. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled dishes stored on clean side of the drainboard.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC shall have control over cooling, cooling methods, cooking, hot holding and handwashing procedures.

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 handle soiled dishes then clean dishes with same gloves without handwashing and employee handle cell phone and change gloves without handwashing. CDI hands washed gloves changed. Repeat. 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 without using soap. CDI hands washed using soap.

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 rice and lettuce with bare hands. CDI items discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed beef carpaccio stored above RTE food in reach in unit. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed upstairs dish machine near grill and spray bottle at 0ppm. CDI bottle emptied. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat skewers, plates, ceramic tea urns, tomatoe slicer and can opener soiled with debris. CDI items moved for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed employees using thermometers without sanitizing first. CDI thermometer sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon and seabass that was going to be served immediately cooked to 106F and 122F respectively. Not meant to be served undercooked and is not denoted as an undercooked product on the menu. CDI items sent back to grill for cooking.

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 lettuce and melon from the night before at 63F and 53F respectively. CDI items discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed two large plastic containers of meat croquests at 60-68F. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two containers of mash potatoes at 117F, butter at 71F, and meat croquets at 126F. CDI butter and croquets discarded and mash potatoes reheated. Do not leave food on counters when hot holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed napa cabbage, packages of papaya, butter garlic that were dated when food placed in walk in and new dated does reflect when food taken out for thawing. 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. Observed facility record temperatures instead of time food removed from temperature control on time log for today and past services. CDI time log stamped.

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 meat croquets in deep covered plastic container cooling overnight, pork that was wrapped in foil cooling in walk in, pork and chicken wrapped bacon placed inside prep unit to cool stacked high inside of a unit that was turned off, melon and lettuce placed in covered plastic containers to cool overnight, . CDI croquets, lettuce and melon discarded and other food items unwrapped and placed in walk in for proper cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside upstairs prep units.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at upstairs dish machine on main floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar area on counters.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils throughout upstairs facility stored in room temperature water and handles stored inside ice and dry food products in dry storage.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish room employee wearing gloves in the pre-rinse area of the dish room, spray off soiled dishes, run dishes through the machine and unload the clean dishes wearing the same gloves. CDI - Gloves were taken off at the pre-rinse stage, dishes washed and then wear gloves for unloading clean dishes. -2- Observed employee in salad prep station wearing gloves leave the prep station and put up produce shipment in walk in cooler wearing the same gloves. Employee returned to prep station. CDI - Instructed hand washing prior to returning to salad prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the outside of several containers on the drain board in the basement dish room. CDI - Instructed PIC to totally remove stickers before spraying off containers or to use an alternate type of sticker that is easier to remove. REPEAT -3- Observed the top plate in under shelf stacks on the 1st and second floors with debris present. Items moved to dish area for washing.

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 sirloin thawed with date marked 09/20/2015. Date thawed foods with newdate. CDI -PIC placed correct date on sirloin. -1.5- b

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility only using meat thermometers. Log books indicate temperatures have been taken of thin foods, such as sliced cheese and lettuce. Facility needs thin-probed thermometers in food prep areas. -.5- VR required no later than 10/09/2015

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of sugar at cook station without label. Label items with the common name. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed split gasket on reach in cooler on 1st floor. Replace gasket. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in basement walk in cooler and shelving near the basement ice machine. Clean top and bottom of shelves. -0- Observed soda spill under bar shelf on the 1st floor. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed 1st floor hand sink leaking at pipe underneath. Sink was recently repaired at nozzle and underneath. Repair again. -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 dust buildup on wall near 1st floor elevator and on vents in 1st floor restroom and 2nd floor restrooms. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, and metal speed racks, with sticker residual and some containers with actual stick left on containers. Repeat. CDI items sent for cleaning. 4-602.11(E) Ice makers shall be cleaned at a frequency to preclude accumulation of debris. Observed both ice machines downstairs soiled with debris. CDI items cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed all sanitizer buckets downstairs and spray bottle below 50ppm. Manufacturer states sanitizer shall be 150-400ppm. CDI sanitizer buckets made with bleach instead. Repeat. Observed downstairs dish machine at 0ppm. CDI machine fixed and sanitizing at 50ppm.

3-401.14 Do not interrupt cooking process without prior approval from health department. Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility parcooking bacon wrapped chicken and sausage for a banquet. Provided NCC application if facility wanted to continue process. CDI sausage and chicken wrapped bacon will be cooked later in the evening for banquet.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility using time for salad bar but with improper written procedures and without a proper log to record time. CDI written procedures changed to reflect proper time procedures and log changed to write down start and end time of PHF. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers and plastic containers wet stacked on storage racks.

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 breads with bare hands. CDI hands washed and gloves donned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pitcher stored in sink and employee filling containers from handsink. CDI pitcher movedn and employee used prep sink to fill container. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs at hand sinks. CDI signs provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored over sauces, and raw salmon and swordfish stored over RTE foods on prep rack. CDi items relocated. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, skewers, bowls, slicer, both ice machines, measuring cups, and serving containers soiled with food debris. CDI items moved for cleaning, ice machine cleaned during inspection. Repeat. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 5 sanitizer buckets and spray bottle at 0ppm. CDi contianers filled to proper concentration.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fish finished at 143F. CDI item reheated to 167F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of creamy mashed potatoes at 129 and 126F, polentas at 117F. CDI items discarded and replaced with fresh batch.

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 portobello mushrooms held past 7 days. 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 facility with written procedures that does not state how long food is held on time, and that food should be discarded after 4 hour time frame. Logs did not have times food was pulled from temperature control. Repeat. 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 carpaccio not asterisked on consumer advisory. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottles of fabuloso and bleach not labeled. CDI containers labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beef, sausage and bacon wrapped skewers tightly packed inside of reach in unit to cool. Instructed facility that it is difficult to cool large amount of skewers in a small unit. Containers of lettuce and sliced cabbage tightly covered. CDi skewers placed on speed racks with covers left open and lettuce vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and dry toppings on buffet line held outside of sneeze gaurd where it was exposed to potential sources of contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored inside of reach in unit on top of raw meat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of utensil holder, underside of mixer, ice machine for bottled drinks, inside of bread hot holder and outside of plastic containers soiled with debris. Repeat.

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 no backflow prevention device at downstairs can wash area. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over RTE foods in walk in, and raw beef filet stored over RTE foods in prep unit, and raw beef stored over smoked salmon. CDI items relocated. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans, strainer, spoons, and plates soiled. Repeat. CDI items moved to dish pit for cleaning.

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 beef croquet without date. CDI item dated.

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 facility without written procedures for foods that are held out on time. Verification required.

6-501.111 Controlling Pests - PF. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat room and in kitchen area.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surface throughout facility.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up in bread hot holder.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to their final cook temperature. Observed beef carpaccio stored over RTE foods in basement cooler, and skewers of raw beef stored over dressings in prep cooler in front of beef cook area. CDI items relocated to proper area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Dish machines shall sanitize utensils and equipment according to desired concentrations. Observed 1st floor bar dish machine sanitizing at 0ppm. Repeat. Verification required.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 plastic cambros in facility not cleaned and a few dishes in upstairs bar that was not used, and soiled slicer on bottom floor. CDI items moved for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE that are cold held shall be 45F or below. Observed horshradish dressing at 61F. CDI item discarde and replaced with another dressing.

7-102.11 Common Name-Working Containers - PF. Chemical bottles shall be labeled with its common name. Observed an unlabeled bottle of glass cleaner near 2nd floor buffet. CDI bottle was labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches from the floor. Observed boxes of heart of palm stored on floor in dry storage.6-404.11 Segregation and Location-Distressed Merchandise - PF. Food that is damaged shall be segregated from food, equipment, and utensils. Observed container of molded strawberries at upstairs bar.

3-304.12 In-Use Utensils, Between-Use Storage - C. In use utensils shall be stored in a dipper well of running water, water that is 135F or above, or on a clean dry surface. Observed utensil stored in water at 107F.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored below and away from food, utensils, and equipment. Observed employee cell phone stored on top of plastic bin of food.

2-301.14 When to Wash. Employees must wash their hands immediately before engaging in food prep or any other required time in the rules. Observed employees were coming downstairs and not washing their hands before putting on gloves before working with food. Also, employees must wash their hands when putting new gloves on to work with food when changing gloves. CDI- explained to PIC to explain to staff.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Free access must be maintain to hand sinks at all time. Observed the hand sink on the top level was blocked with a table. CDI- table moved.

'3-304.15 (A) Gloves, Use Limitation. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employees were wearing gloves for direct contact with food, then going to other parts of the kitchen, opening doors, touching surfaces etc, and then coming back to work with that same food all while wearing the same gloves. CDI -explained to PIC to explain to staff.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. The dish machine must sanitize as required by the rules. Observed the large dish machine and one bar machine sanitizing at 0 ppm. The chemical was changed on the bar machine. Repairman was called and onsite fixing. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.