GOOD FOOD

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one (1) bin of shellstock (mussels) in WIC without shellstock tag. CDI - PIC confirmed with food employee that bag had been separated into two pans of mussels (one with tag, one without.) PIC condensed shellstock into singular container with retained tag. Maintain shellstock portions with tag until ALL of the bag contents are depleted. Request identical replica tag(s) from distributor should bags need to split into more than one portion.

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 one (1) pan of raw chicken breasts stored above containers of bacon in WIC. Per conversation with PIC, chicken was set aside to be cooked for establishment family meal. CDI - Raw animal food storage order was addressed by PIC. EHS and PIC reviewed storage order and posted signage WIC during inspection. REPEAT. Note: No escalation in point deduction due to noted improvements; storage of unwashed produce and food in relation to food contact surfaces was observed as in compliance during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) bin of mixed greens being stored in direct contact with clean linen napkins in prep unit.

6-301.14 Post a handwash sign at each handsink. Observed one (1) handsink without proper signage. CDI - EHS provided handwashing signs in English and Spanish.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed one (1) box of unwashed produce (green tomatoes) stored above RTE/washed produce in walk in 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 one (1) portion of chorizo stored above pork belly on sheet pan on speedrack of WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of mussels partially nesting within separate pan of mussels. CDI - Raw animal food storage order was addressed prior to end of inspection. Mussel pans were separated to prevent contact between food and non food contact surfaces of separate containers. EHS provided WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed recessed interior chutes of ice machine with minor buildup. Drain and clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) TCS food item (small container of mint yogurt) stored above fill line at front prep unit at temperature greater than 41F. CDI - PIC voluntarily disposed of out of temperature food item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed one (1) bin of apricot chutney (heat treated plant food) in front prep unit with date mark of 2/10. All other non date mark exempt TCS foods were date marked or portioned to be used within 24 hours. CDI - PIC voluntarily disposed of out of date TCS food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) containers of olive oil at prep table with no labels. CDI - PIC labeled bottles accordingly. PIC and EHS discussed labeling options, including station labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket of QAC sanitizer at approximately 50 ppm at start of inspection. CDI - PIC remade sanitizer from basin at three compartment sink to approximately 300 ppm.

4-502.13 Single-use and single-service articles cannot be reused. Observed chocolate cake in WIC held in washed and sanitized single use container in WIC (mussel bin.) Observed breading bin with single use plastic container held within as dispensing utensil. Utilize multi-use equipment to hold food items. Utilize multi-use utensils with handles when stored within nonTCS foods. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes) at storage shelves with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.

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 minor moisture accumulation on interior of side prep line unit. No exposed food or clean equipment was exposed to excess moisture. Clean and maintain equipment as needed to avoid the accumulation of soils or moisture.

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 food employee handling cheese with bare hands while grating for customer orders. CDI - PIC educated food employee and remaining cheese voluntarily discarded. No parts of cheese handled with bare hands served. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed portioned rice on top of stove on high shelf from 5-9P without time stamp nor written procedure for TPHC. PIC declared rice is held on time and discarded at end of service daily. CDI - PIC sent template to review and fill out for future inspections. Fill all parts of the forms. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Korean beef and Catch of the Day on menu with asterisk and reminder. Disclosure is missing. Facility may either add that these items may be cooked to order, these items may contain raw or undercooked ingredients or describe how the item is prepared in the ingredient listing. (Korean beef cooked to order). VR no later than 11/07/2025 to ensure facility has corrected the consumer advisory on menu template. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wearing ponytail. Hair restraints shall be effective to prevent hair from getting into food. Use a hair net, visor, ball cap, bandana or other effective hair restraint. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers declared clean and dish employee towel drying dishes after wet nesting pointed out by EHS. Air dry.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage on prep table in back kitchen. **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in front prep unit not holding temperature at 41F or below. PIC stated that some items were prepped today and placed into the unit approximately 30 minutes ago. Food prepared today was able to be placed back into the WIC. All other TCS items were voluntarily discarded. 3-day VR. Facility is using temporary TPHC for front prep unit. Vendor is coming today to repair unit. See comments. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three kinds of pasta in small portion container without date marks in the lowboy prep unit. CDI- PIC stated that items were prepared yesterday and dated them accordingly. Observed rice, pork, and beef in the lowboy prep unit that were pasted the allotted 7-days for date marking. CDI- PIC voluntarily discarded the items. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air intake filters in need of cleaning or replacing. 6-303.11 Provide required lighting intensity. Observed lighting above dish pit in disrepair. Repair/replace as soon as possible.

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 drinks stored on or above food contact surfaces in kitchen items. CDI- drinks were removed. -zero-

For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee at dish machine handle dirty dishes, then handle clean dishes without washing hands. CDI- education was performed. Employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked pork stored below raw shell eggs in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a container of meat sauce in prep cooler that was not dated. PIC stated that the item in a large container was dated but not brought over to the prep cooler. CDI- meat sauce in prep cooler was properly dated. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of oil, vinegar, and salt that were stored above prep area that were not labeled. CDI- containers were labeled. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with large beard not wearing a beard net while preparing food. CDI- employee put on a beard net. REPEAT (half points due to no points taken at last inspection).

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility using old employee health policy with only 5 diseases. CDI Provided PIC with updated version of employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer at three compartment sink empty at dispenser. CDI changed sanitizer and correct QAC concentration observed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Brie at 45 degrees and 43 degrees, iberica cheese at 42 degrees. CDI PIC discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed trout on menu with asterisk indicating it is served undercooked when in fact it is fully cooked . Advised that if the asterisk stayed parasite destruction would need to be obtained. PIC stated that the asterisk would be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed beard guards needed on cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with no concentration of QAC sanitizer due to dispenser being out of chemical. CDI PIC replaced chemical and refilled buckets.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep unit 1 -0 points-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intakes for heating system in need of filter change.

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 chick peas cooled for 3 hours at greater than 70 degrees. CDI PIC discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 cream cheese, Garganeli sauce, and Brie held greater than 7 days . CDI PIC 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 chick peas placed in walk in cooler in plastic container with lid and cooling window missed product 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 .

3-201.11(A) Use food from approved sources only.-P. Observed facility could not provide spore letter for mushroom purveyor.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- EHS observed employee health policy with only 5 reportable illnesses. CDI- PIC re educated all staff on updated employee health policy. PIC used printed MCPHD written employee health policy online. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - EHS observed employee drink stored above prep unit.

6-301.14 Post a handwash sign at each handsink. - Observed no hand was sign posted at any kitchen sink in kitchen.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce stored above RTE/washed produce in walk in cooler. CDI- PIC was able to correct the storage order. 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 meat slicer and potato slicer stored clean. CDI- PIC stated items would be cleaned prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed dark build on ice shoot inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS Observed hard Thomas cheese, ham, prosciutto, falafel, sliced cheese in flip top above 41F. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -REPEAT- EHS observed pork, shaved pork, tomato chili sauce, garganelli, red curry sauce and caramelized onion white sauce all without dates. CDI- PIC was able to properly date mark items since a large container was identified in walk in cooler as prep date according to PIC> For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 - EHS observed asterisking attached to a gluten free item. CDI- PIC had staff member correct the asterisking of gluten free and to only have an asterisking on eggs and beef.

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 in use squeeze bottles with oil inside without a label.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed dented can mixed in with wholesome cans in dry storage. PIC stated there was no area prior to inspection fro separation. CDI- PIC voluntarily discarded the can and created a space for distressed items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several cutting boards in need of replacement or resurfacing due to deep cuts and grooves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door open and not in use.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed numerous shell stock tags without sale dates recorded on them. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beets , pork belly braise , and pork broth held greater than 7 days . CDI Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 goat cheese opened without date marking . CDI discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come from outside and donn gloves to begin working with food . CDI PIC had employee wash hands and then put new gloves on.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed rice cakes, kale and mixed greens at greater than 41 degrees in prep unit 1. CDI advised PIC to rearrange tcs and non tcs foods in prep unit to get some items away from stove and discarded items observed out of temperature . For more information, please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed goat cheese opened and undated in walk in cooler . CDI PIC discarded . PIC stated that item was no longer on menu and goat cheese no longer used in facility.

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

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 thermometer for dish machine inoperable and in need of batteries.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed octopus stored out of ice line in malfunctioning prep unit at 53 degrees . PIC stated that unit could not be repaired until early next week due to storm. CDI advised that items should be placed on tphc until unit can be repaired.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed mixed greens being stored on linen napkins in prep unit. CdI removed linen napkin.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at expo stored in water measuring 90 degrees F. CDI PIC had water changed to water measuring 135 degrees.

4-501.11 Maintain equipment in good repair. Observed prep unit in use unable to maintain proper temperature in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and book bags store with products in dry storage area.

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 chef putting garnish on dish with bare hands . CDI Chef switched to using gloves to apply garnish and dish remade.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Korean beef on allergy and dietary restriction menu missing disclosure statement. Frites on main menu needs asterisk due to the addition of raw eggs to product.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P. Observed chicken liver mousse being made using instacure #1 at a rate 5 times higher than recommended dosage on package directions. CDI Advised chef to discontinue the product until further investigation of product could be conducted .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CDI provided vomiting and diarrhea information.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine only reaching 155 degrees F on plate thermometer . CDI advised facility could wash in dish machine and sanitize in three compartment sink. 10 day verification required.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed last text drink on drink menu uses raw shell egg whites without asterisk linking to consumer advisory. 10 day verification required.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed squash purée, rice cakes, and fennel sausage cooling tightly covered at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have max/min thermometer to measure dish machine sanitizing temperature. CDI advised facility of new rule requirement.

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 PIC slicing chioggia beet with bare hands. CDI - had PIC discard, wash hands, don gloves, and resume slicing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed line cook use hand sink to fill pan with water. CDI - redirected cook to prep sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed seared duck breast in cooler. PIC said that duck is undercooked, then cooled and stored cold, then cooked to order to a temperature below 165F. Duck is served with a consumer advisory but facility has no approval for non-continuous cooking. VR - verification required. PIC was directed to discontinue process. Meanwhile, duck may be served undercooked with a consumer advisory as long as the cooking process is continuous from raw to plated. If facility wishes to use non-continuous cooking with finishing to less than 165F, an approved state variance will be required.

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 cooked beans, house made whey, Parmesan sauce, cut tomatoes, and charred peppers all stored without temperature control next to cook line. Employee said items are placed into service just before opening and are discarded after closing. No beginning or ending times were marked on pans and no written procedure had been prepared in advance. As a corrective action, pans were marked with start time of 4:45 and discard time of 8:45. TPHC template was provided to PIC. 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 menu with partial consumer advisory and some items mismarked. Remove disclosure asterisk from octopus, braised lamb, garganelli, pork belly buns, and mussels. Add disclosure footnote reading “These items may be served raw or undercooked” in between the reminder asterisk and the reminder itself at the bottom of the menu. VR - verification required.

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

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 utensil water measuring 107F just before service began. Had cook place pan of water back onto the flattop to heat to at least 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of hummus stored on flip top cooler holding at a temperature of 51F. PIC stated that they leave hummus on flip top during service. CDI - PIC was advised to keep hummus on TPHC or maintain hummus at 41F or less. PIC returned hummus to refrigeration to rapidly cool to 41F or less. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door left open for most of inspection. Side door did not have air blade or form of fly control. CDI - PIC closed side door. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets behind prep line stored on floor. CDI - Sanitizer buckets were moved to nearby shelving. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom waste bins used for sanitary napkin disposal without covers. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on sheet pan stored on floor under dry goods. Observed open ice bin in bar area. Recommend storing ice in a manner that protects it from splash, dust, and external sources of contamination. -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sheet trays and plastic tubs stacked wet with pooling water. Recommend air drying equipment and utensils before storage. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster and recycling bin. Recommend keeping doors closed when not in use to prevent rodent or insect infestation. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing/broken lids. Recommend replacing. -0.5 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- REPEAT- EHS observed several tags without proper date marked on tag when the last shellstock of the container was sold. A VR will occur no later than 6/20/20 to ensure tags are being properly date marked and maintained after last shellstock is sold.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed several boxes of unwashed produce stored above RTE foods stored in quart containers. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sausage, rice, roasted tomatoes, pasta, thick bacon, corn, pork belly, and red sauce all in the flip top unit without a date mark. CDI- PIC was able to properly date mark items since items from same batch were in larger containers according to the PIC.

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 in use squeeze bottles and other plastic containers on the cook line in use without proper labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of wet metal containers stored together on clean storage rack. NOTE: Point deduction not increased since this item is a low risk and stagnant.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards with deep cuts and grooves in need of resurfacing or replacement. NOTE: No signature occurred due to covid19 however PIC Casey Griffin was present during the inspection.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored improperly in kitchen above/on top of prep surfaces. CDI: all drinks were relocated.

General Comment: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed a few tags that were missing the date the last mussel was used. Overall most tags contained the dates. CDI: by education.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beets in flip top cooler measuring above 41F. CDI by voluntary discard.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on prep surface. CDI by removal to proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of falafel stored in walk in tightly wrapped while cooling from ambient temperature. CDI by venting to allow proper air flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork belly in flip top measuring above 45F. CDI by reheat to above 135F.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee cutting and handling onions with bare hands. CDI by employee donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on one container stored as clean. CDI by removal for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in the dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in cooler in pantry area.

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

Observed cut cale in container uner unwashed mushrooms. CDI - reorganized 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P

Observed cut kale not dated, mad today and may stay till next day. CDI - Dated. 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 sanitizer below 50 ppm in wiping cloth bucket 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed knife in back prep area under towel. Observed knif on flip top lid in contact with wire for radio. 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 wet stacked plastic bins. Observed sticker residue plastic bins. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added to bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and portioned octopus cooling in a metal container while stacked high (> 2 inches) and tightly wrapped. CDI- product transferred to sheet trays.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned blue plastic tubs used for food storage stacked while wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plates stored in a reach in cooler below beef carpaccio.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 5 unlabeled oil bottles.

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 accumulation on a ventilation covering above the dish machine.

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 roasted garlic in the walk in cooler without a datemark and one opened container of goat cheese in the walk in cooler without a datemark. CDI- products dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

• 4-502.11(A) Maintain utensils in good repair. Observed wooden plates used for serving steamed buns showing signs of scoring.

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 one ventilation covering located above the dish machine with dust accumulation on it.

6-301.14 Post a handwash sign at each handsink. Observed 2 hand sinks without hand washing signs. Signs provided today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of goat cheese opened on 11/1 without a datemark. CDI- datemark added.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed one bottle of ibuprofen stored in a drawer with utensils. CDI- bottle relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers on a shelf next to the stove.

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 blender with cracks in plastic. CDI- blender discarded. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed heavily scored bamboo boards being used as plateware.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan coverings in the walk in cooler with debris accumulation on them.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris accumulation (leaf litter and some trash) in the outside dumpster enclosure.

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. Observed dishwasher handle soiled and clean utensils interchangebly wthout washing hands. CDI- instruction provided

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked and ready to eat TCS foods not date marked. CDI- date marked

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked sauces and TCS foods cooling in ineffective ice baths. CDI- procedure changed to cooling in large shallow metal pans.

2-301.14 Wash hands before donning gloves and between gloves uses. Observed chef handle raw fish with glove hand season with hand , saute and remove glove and replace with new and no hand wash. Observed dish washer handle soiled then clean utensils with no hand wash in between. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed chef preparing readyt o eat carpacio dish, sprinkle seasoning on with bare hands. CDI- food discarded; instruction provided

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer.Observed two bags of mussels one with tag removed and filed prematurely , the other with no bag and no tag. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed butter, chicken and cheese at 50 to 60 F over filled in prep unit. CDI- discarded or flash cooled

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed squash and another TCS sauce held at 115 - 120 F under heat lamp on TPHC with no times labeled or written procedures

|3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor. CDI removed to shelf

3-401.11 Raw Animal Foods-Cooking - P,PF. Heat all parts of TCS foods such as eggs, fish that require cooking to 145F or above for 15 seconds. Observed sous vide water bath holding boiled eggs. Water heating probe showed thermometer reading of 61.0 degrees Celsius, which converts to 141F. Inspector tested egg for inside temperature and found it to be 140.0F. Egg had been in water bath for 1.5 hours at that time. Since facility wants to hold eggs at final temp for evening service, eggs must reach 145F for 15 seconds. No orders had yet been placed tonight. CDI - explained to PIC, who raised water bath temperature to 63C. Tested egg measured 141F. PIC will continue to raise water bath temperature and monitor until eggs measure 145F or above and change procedure to reflect that.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry utensils before tight stacking. Observed wet nested metal pans on shelf near cook line.