EVER ANDALO/GROWLERS POURHOUSE/OLIVELLI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on cookline being used to store and fill water pitcher. CDI- PIC removed item from area and had employee begin process of cleaning sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing to be cleaned on interior.

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 house togo sauce, with sour cream as an ingredient, fail to cool overnight to 41F or below. CDI- PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit with ambient temperature of 45F on growlers side. TCS food held in unit for more than 4 hours and 24 hours were voluntarily discarded. VERIFICATION REQUIRED to assess status of prep unit on or before 10/31. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed deli portion of establishment without consumer advisory for new cold smoked salmon offered on menu. VERIFICATION REQUIRED on or before 11/7 to assess establishment consumer advisory. *REPEAT* PIC stated printed menus have required advisory but has not posted on door menu or on expo window. All other menus have been updated. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. SEE COMMENT ABOVE.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on Andalo cookline needing labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of small flying insects on growlers bar side. EHS discussed pest control with PIC.

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 racks in cold holding units on growlers side and on lower shelving on Andalo side. *REPEAT* assess cold holding racks in establishment. 4-501.11 Maintain equipment in good repair. Observed gaskets of cold holding equipment on andalo cookline needing repair. *REPEAT*

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 tight areas of flip top needing cleaning on olivelli side.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splatter on walls in establishments, areas under and behind equipment needing to be cleaned on Andalo side. *REPEAT*

6-301.14 Post a handwash sign at each handsink. Obtain handwashing signage in bar areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pimento cheese and chicken salad in deli flip top, sliced corned beef and sliced turkey in growlers prep unit, raw chicken in 2-door reach-in in back prep area, all temping above 41F. CDI- PIC removed items to rapidly cool due to being within parameters and top layer of items being close to or above fill lines. EHS discussed ensuring units are maintained closed when not in use or are held closed to recalibrate after being held open for extended periods while prepping foods. SEE ITEM #33. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 tomato sauce and fried egg plants stored in prep drawers without date mark. CDI- PIC voluntarily discarded item. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed deli portion of establishment without consumer advisory for new cold smoked salmon offered on menu. VERIFICATION REQUIRED on or before 7/10 to assess establishment consumer advisory. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. SEE COMMENT ABOVE.

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 TCS foods throughout establishment cooling in active units, covered containers, and in ice baths missing stirring step. CDI- EHS discussed ensuring units are maintained closed when not in use, items are cooled in units not being actively used, items are cooled in containers that are shallow and are maintained without lidding, use of ice bags as necessary. All items were removed to rapidly cool using larger cold holding units and ice bags. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 throughout facility. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets of cold holding equipment on Andalou cookline needing repair. Observed boards used to hold breads offered to guests with chipped wood surfaces.

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 handles of cold holding equipment, fan in walk-in cooler, all needing to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splatter on walls, areas under and behind equipment needing to be cleaned on Andalou side. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls needing repair on Andalou side.

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 food employee eating near clean dished in dish pit. Observed food employee drinking from container without straw by prep table. CDI- EHS discussed eating and drinking in designated areas with PIC, PIC had food employees remove items to designated areas and discussed eating.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to fill container with water, handsink being used to stored equipment, and handsink with food residue accumulation. CDI- EHS discussed with PIC, PIC had food employee begin process of cleaning hand sinks. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees throughout establishment wiping off soiled gloves hand cloths held on prep table. CDI- EHS discussed with PIC, PIC had food employee discard gloves and replace *REPEAT*

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 porchini and piccata fail to cool overnight in 3D standing RIC, tomato sauce fail to have a change in temp after 45 mins in ice bath. CDI- PIC voluntarily discarded items cooled overnight, SEE ITEM #33 for tomato sauce. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions being maintained at room temperature. CDI- PIC moved items to TPHC. Observed sautéed mushrooms being Hot held on prep counter below 135F. CDI- PIC had food employee reheat item 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 .

3-501.18 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 anchovies prepped on 2/11, blue cheese dressing and sliced bologna prepped on 2/18. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sous vide burgers being held without time stamp. CDI- PIC was aware of when items were placed on time, corrected form. Ensure that logs are maintained on days when TCS items are removed to be held on time.

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 portioned chicken wings held in food grade zip lock bags in plastic bins with tight fitting lid, porchini and piccata fail to cool overnight in deep densely packed containers with tight fitting lids, tomato sauce failing to have a change in temp after 45 mins. CDI- EHS discussed effective cooling methods, chicken was removed to shallow pans and reach-in freezer for rapid cooling, food grade ice bags were added to tomato sauce, overnight items were 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 .

3-304.12 (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 three containers with water for utensils storage temping below 135F. CDI- PIC removed items and replaced to utensils and water.

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 throughout facility. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wearing single use gloves and touched personal items( hat )while preparing food. Also observed employee walking through kitchen drinking out of water bottle wearing single use gloves and went back to handling food, neither employee washed hands or change gloves before returning to food prep. CDI.. Employee discarded gloves and washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling equipment blocking hand sink. CDI.. Rolling equipment was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of hand washing sink. CDI..Sink was cleaned out.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P . Observed employee wearing single use gloves and touched personal items( hat )while preparing food. Also observed employee walking through kitchen drinking out of water bottle wearing single use gloves and went back to handling food, neither employee washed hands or change gloves before returning to food prep. CDI.. Employee discarded gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, broccoli Rabe, cooked artichoke hearts, chicken wings..CDI..Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths on prep top

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 throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle on shelf over facility equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. Cdi. PIC was provided another with education provided on the changes and differences from the old one. Cdi. Pic printed a copy and had all the employees sign and date. For more information on employee health policy, please visit: www.mecknc.gov/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. Observed ribs and potatoes from previous days without dates. Cdi. Pic date marked and indicated that they were prepared a day and two ago. Repeat. Repeat All other food items were properly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in some areas. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Rusted shelves present in 2 upright coolers. Replace rusted shelves. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw hamburger stored on shelf above ranch in upright cooler on Growler’s Side. Also, raw salmon stored on shelf above sauces in reach-in cooler at Ever Andalo side. Raw animal foods must not be stored above ready-to-eat foods. CDI - PIC corrected food storage order. 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 Short ribs in walk-in cooler missing prep date, porchetta in sandwich cooler bottom dated as being prepared on 2-7, and hot pickled onions in bottom of other sandwich cooler were dated 12-17. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. TCS RTE foods must be labeled with prep date as well. CDI - PIC discarded pickled onions and porchetta. PIC placed date label on short ribs. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting tomatoes straight out of original container. Avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed throughly before using. Ensure employees take stickers off avocados when they are washed. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in 2 upright coolers. Replace rusted shelves. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED all the soups in the HH unit at temperatures below 135F. CDI. PIC reheated the soups. 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) (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 ITEMS held on time without time stamps on them./ CDI. PIC indicated that they were just made and placed food on time.

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 items cooling in RI units. CDI. PIC removed to WI cooler. Also use shallow dishes to cold. Facility was using deep dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored throughout the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in dairy cooler above 41F. Observed ambient air of dairy cooler at 43F. Observed ragu in prep cooler above 41F. Observed items in cold/sandwich prep on Growlers side above 41F. Refer to temperature chart. Per PIC, most items in dairy cooler were received today. -CDI- PIC placed dairy items received today in WIC to cool down and discarded of any items not prepped or received today. PIC placed ragu in freezer to cool down. PIC placed other items in cold/sandwich prep in WIC to cool back down. **REPEAT** **3DAY VERIFICATION REQUIRED** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed some items slowly cooling in ambient air for extended amounts of time, not meeting cooling parameters. -CDI- EHS educated PIC on moving items to WIC once a certain temperature had been reached and PIC moved items to WIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of wiping cloths in chlorine sanitizer water at 0 ppm. -CDI- PIC corrected concentration to 100ppm. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawer below grill above 41F. Observed items in salad station lowboy above 41F. Observed items in dairy cooler above 41F. Observed house made ranch on sandwich prep unit above 41F. Refer to temperature chart. Observed ambient air of dairy cooler at 54F. -CDI- PIC voluntarily discarded items in salad station lowboy, cold drawer below grill and dairy cooler, except raw meats in dairy cooler and cold drawer which were moved to WIC to rapidly cool. **3DAY VERIFICATION REQUIRED** 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-/ 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 kale in sautéed prep with no date. Observed heavy cream in cold drawer and dairy cooler with no date. Observed artichokes in grill station prep with no date. Observed house made marinated olives with no date. -CDI- PIC properly date marked these items. -0- 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 lemon juice and lamb sauce in grill station lowboy with no label. Observed olive oil, peppercorn, pepper, salt, and seafood flour on prep line with no label. -CDI- PIC properly labeled these items. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in some areas. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food employees engaging in food prep with no beard guards. -0-

4-501.11 Maintain equipment in good repair. Observed 2 RIC not functioning being used for storage. Observed dairy cooler not functioning. Observed lowboy under salad prep not properly function. Repair or replace. **3DAY VERIFICATION REQUIRED FOR DAIRY COOLER AND LOWBOY UNDER SALAD PREP. -0.5-

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 four tags without date indicating when the last shell stock was used. CDI-PIC stated it was last sold sometime last week. Today’s date, and a range of dates from last week was added to the four tags.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed carnitas and ricotta in the cooling process in tightly covered containers. CDI-PIC removed lids to increase cold air flow to quickly cool.

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 squeeze bottle on cook line. CDI-PIC labeled bottle as oil.

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 down in ice that used for the ice bed under oysters. CDI-PIC removed scoop.

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 making tacos without gloves. CDI had employee discard taco shells and wash hands before wearing gloves and going to food prep. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back handsink without soap. CDI soap provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on line used to hold and fill pitcher and handsink near dish used to fill pan for utensils. CDI items moved from sink and filled from prep or 3 comp.

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 shellstock tags that were stored as used and not dated. verification required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shucked oysters above cooked octopus. CDI items relocated. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, carrots, broccolini, sliced tomatoes, and artichokes that were overstacked and held above chill line above 41F from since 5pm. Items moved for cooling or immediately for service. Observed marmalade, golden beets, purple beets, ricotta, eggplant, housemade ricotta, housemade burrata cream, curds, and half and half, sliced tomatoes, lettuce, carnitas, and other TCS items that were above temperature in reach ins in growler and andalo area. CDI oysters moved from reach ins to walk in and items in units placed in at 5pm placed on TPHC. Facility called refrigeration company that arrived on site to work on units. Verification required. Repeat. 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 .

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 anchovies (2/11 and (3/10), meat (3/14). CDI items discarded. Observed mascarpone, half and half, and heavy cream not dated. CDI dates added. 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 .

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 ziploc lamb chops and burger patties in sous vide bath at 131F held on TPHC without time stamp any written procedures provided. CDI TPHC form provided and time stamp added. Observed rendered pork that was held on the counter on cook line without time stamp. CDI time stamp added. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed beef carpaccio and Ever Pink Collins cocktail that are served with raw items and not asterisked on the menu. Verification required.

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 facility using an approved food liquid nitrogen for sous vide burgers. Burgers are taken out of ziploc bag and placed in tray into liquid nitrogen then immediately taken to grill to be cooked to medium before service (or cooked for a couple of minutes). Addictive is approved but the process may not be allowed as stated in FDA position statement. CDI facility has voluntarily discarded remaining burgers and ceased process until further guidance provided. Will follow up with facility. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock that was in a deep container and dropped from 134F to 99F in an a hour and a half. PIC stated they are supposed to separate chicken stock into two separate containers to cool but ice bath filled with other items. But added ice as an ingredient and an ice wand to accelerate cooling process. Observed facility with golden beets, red beats, ricotta, and burrata cream that was prepared today and covered and stacked in reach in units. CDI items uncovered. And unstacked. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 small metal container of raw chicken and metal container of raw fish in refrigerated drawer holding at 47F. All other items in drawer were maintaining 41F or below. CDI - Containers were placed in ice bath to rapidly cool to 41F or less. -0 points-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital thermometer on refrigerated drawer not working. CDI -Establishment replaced digital thermometer with dial thermometer. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use being sure to remove produce stickers and sticker residues. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink near prep line with capers and food debris inside. Handwashing sinks are for handwashing only. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic Cambro stored in handwashing sink near cook line. CDI - Cambro was removed. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered plastic container of pork belly cooling in reach in cooler. Observed sliced turkey tightly wrapped in portioned plastic bags cooing in reach in cooler. CDI - Pork belly and sliced turkey were removed from original containers, laid out on a sheet tray, and moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -1 point-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer buckets stored on floor in kitchen. CDI - Sanitizer buckets were moved to risers. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in doughnut area. CDI - Handwashing signage was posted by PIC. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer in doughnut area. CDI - Spray bottle was labeled with name of contents. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa verde cooling in ice bath in prep sink. Active stirring was not being used to quickly cool salsa verde. Observed tightly wrapped containers of sliced tomatoes in reach in cooler. CDI - PIC used active stirring to quickly cool salsa verde in ice bath. Plastic wrappings were removed from sliced tomatoes. -REPEAT- -1 point-

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 and canned tomatoes stored on floor in dry storage area. CDI - PIC moved items to nearby shelving. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed unlabeled container of milk in reach in cooler. All other items in reach in were labeled with date of opening or preparation. CDI - Milk container was labeled with date of opening. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly covered metal container of raw chicken breast cooling in walk in cooler. Observed sliced tomatoes stored in flip top cooler above fill line that did not undergo a cooling step prior to storage. CDI - Plastic wrap was removed from raw chicken breast to allow cold air to flow in and around product. Sliced tomatoes were removed from flip top cooler, placed on baking sheet, and taken to walk in cooler to rapidly cool to 41F or less. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking doughnuts and working with clean utensils while not wearing a hair restraint. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor in kitchen area. -REPEAT- -1 point-

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 large cooking pots stored on floor in kitchen area. -0.5 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above fish, mussels, and salmon. CDI - PIC corrected storage order. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor in donut prep area. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in kitchen area. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restrooms at Crepe Cellar. Covered waste bins are located in restrooms of Growler's Pourhouse. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on counter top in donut making area. Recommend storing employee possessions away from clean equipment, customer food, and clean utensils. -0.5 points-

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 employees touching all types of food to be stored for later and to be served for immediate service with bare hands. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded gruyere cheese, butter, sweet potato aioli, garlic aioli above 41F in reach in units. CDI items discarded and other items cooled to reach back to 41F. Observed short ribs, roasted cauliflower, leek dredge, sliced tomatoes, chopped lettuce, and sliced cappacola that was prepped today and placed for holding in prep top without verifying items cooled to 41F or below. CDI items moved to cool. Repeat. THIRD REPEAT FOR COLD HOLDING. 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 blanched fries containers from yesterday without a date. CDI items dated. Observed roasted tomatoes (6/10), lamb (6/6), roasted tomatoes (6/8), and short ribs (6/8). CDI items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed smoked salmon not asterisked on menu board and board missing disclaimer; PEI mussels on dinner menu missing asterisks. Repeat. Verification required.

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 sanitizer buckets with wet wiping clothes at 0ppm.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee phone stored on shelf above Oreo prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw burgers, raw chicken, raw buttermilk chicken, raw beer batter, diced tomatoes, sliced tomatoes and Cole slaw that was holding in refrigeration above 41F. CDI items cooled down using an ice bath. Observed butter overstacked in prep top holding above 41F. CDI portioned removed for cooling. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed cold smoked salmon on the menu without an asterisk. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Cole slaw and tomatoes placed in refrigeration for holding without verifying temperatures have dropped to 41F. CDI items spread out and placed in ice baths.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Employee washed hands and used barrier to turn off faucet. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put on apron and don gloves for food prep without washing hands in between and employee come in for work and wipe hands with sanitizer and not wash hands before touching equipment. CDI - Employees washed hands. - 2 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking front handsink. CDI - Trash can moved. - 0 -

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed white fuzzy growth on packages of strawberries and blueberries in walk in cooler. CDI - Items discared.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fennel stored over RTE foods. CDI - Storage order rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw duck stored over raw bacon in reach in cooler.- CDI - Storage order rearranged. REPEAT - 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered seasonings by donut prep. Observed uncovered cheese in lowboy cooler on cook line. - 3 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, containers, and utensils throughout facility stored as clean with debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - REPEAT - - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked fennel, kale, spinach, arugala, lobster, tomatoes, duck confeit, and chicken holding above 41F in prep top by cook and crepe lines. CDI - Items moved to WIC to rapidly cool. Items cooled to 41F. - REPEAT - - 3 -

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing by burger on menu. A VR will occur by 11/16/2020 to ensure compliance. - 0.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep top. CDI - Bucket moved to lower shelf. - 0 - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red and green buckets used to hold sanitizer and not labeled. CDI items labeled. - 1 -

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 kale, chard, chicken, and mozzarella curd cooling tightly covered in reach in coolers. CDI - Items uncovered to allow cold air to flow around product. - 0.5 -

3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods. Observed damp linens covering kale and spinach in containers in walk in cooler. CDI - Linens removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of powdered sugar stored on floor by donut station. - 1 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing on cook line. - 0 - 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee handling food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. CDI - Wiping cloths were moved to sanitizer buckets. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes after being washed, rinsed, and sanitized. - REPEAT -

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed glasswear stored on floor in storage. - 0 -

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility with signed copies of health policies but employees unsure of reportable illnesses and symptoms. Facility must go over policy frequently to ensure knowledge. CDI EHP posters provided as teaching aid.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed berries stored above RTE food in reach in Units. CDI items relocated. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw duck stored above raw bacon. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles at bar area soiled with black debris. CDI nozzles broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes and lettuce that was just prepped in the morning stored for use above 41F. Suggest facility check temperature of cut produce to ensure 41F or below achieved before storing. CDI items moved to walk in for cooling. Repeat. Facility has improved on cold holding from previous inspection and points will remain at half points. If cold holding issue persists full points will be deducted. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee hand drying utensils after sanitizing. Repeat.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at growler side bar not sanitizing properly. Concentration observed < 50ppm. Glasses will be washed, rinsed, and sanitized in dishmachine at crepe cellar. CDI: Chemical company arrived and repaired dishmachine.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in prep cooler at crepe cellar ceasar dressing at 44F and sweet butter sauce at 46F. CDI: butter sauce was discarded and ceasar dressing moved to another working cooler to cool to 41F. Observed inside protein cooler drawer on cook line at crepe cellar egg wash at 64F. CDI: moved to cooler to rapid cool. Points not escalated due to all other TCS foods in various coolers in compliance of 41F/below.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed foster sauce inside saute cooler dated 9/20 that had expired by 1 day. CDI: by discarding. Observed no date on duck confeit that was made on yesterday inside 3-door cooler crepe cellar side. CDI: by properly dating. Observed roasted chicken inside walk-in cooler not dated that was made yesterday. CDI; by adding date.

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 squeeze bottles of oils and seasoning shakers with no label. Observed some dry good bins with labels that had rubbed off.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed heavy fruit fly activity at crepe cellar front wait station area next to soda syrup boxes, crepe cellar bar area, and growler bar area. Executive chef will notify pest control company for treatment today.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of chlorine sanitizer at 0ppm. CDI: dumped and corrected to proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee at crepe cellar side towel drying dishes.

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 touch face and continue food prep, employee handle boxes and put on gloves to prep burger, and employee wipe gloves on with towel and continue food prep. CDI hands washed.

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 use hands to place pepper and sugar on fries and brussel sprouts. CDI gloves donned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher placed in handsink to fill for cooking. CDI pitcher moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ham overstacked at (48F), lamb (45), chicken (42), sliced turkey (45), vegan burger (45), sliced ham (43), raw salmon (42), pasta (42), raw cod (50), butter on counter (110) and portioned turkey meat (50). CDI items discarded and or cooled to 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Onion rinse that was not dated. CDI item dated. Observed corn beef held over 7 days. CDI items discarded. Observed short ribs with date from 3/29. PIC stated it was from yesterday. CDI date changed. Observed sliced turkey and sliced ham that was at 43F and held over 4 days. CDI items discarded. Repeat.

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 scoop handle stored in ice bin in reach in unit and handle stored in food in seasoning container.

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 container of mussels with no tags attached. CDI- PIC voluntarily discarded pan of mussels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed a ready to eat food stored below unwashed produce. CDI- PIC rearranged items. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed smoked butter from 10/3, rib jus 10/17, corn beef dated 10/14, and short ribs with no date in the back walk in cooler, sweet potato aoli from 10/14. CDI- PIC voluntarily discarded items. Repeat.

3-304.13 Linens and Napkins, Use Limitations - C. Linens and napkins must not be used in contact with food unless lining a container for service. Observed salmon that was wrapped in linens.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light fixtures on growler side and racks in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee eating behind cookline and tea pot seeping for employees on rack where food for facility is stored.

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 eggplants with bare hands. CDI portions handled discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed blanched fries cooling below unwashed produce. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in walk in and continue food prep. Gloves must be changed and hands washed for every task change. CDI hands washed and gloves changed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans reheated only to 156F. CDI placed back on stove for reheating.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed saurkraut, beer cheee, gravy, pork belly, and beans holding below 135F. CDI items moved for reheating.

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 duck confit, polenta, half and half, blanched fries, and corn beef that was not dated CDI items dated or discarded. Facility has pancetta and bresoala they want to keep for more than 7 days. Facility needs to provide water activity and pH levels to ensure food is nonTCS. Or check labels to ensure it does not state "keep refrigerated". 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 eggplant with wrong date. CDI date changed. Observed anchovies, mustarda, bologne, ham, corn beef, duck confit, and brisket pieces that was held over 7 days. CDI items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items with undercooked eggs on brunch menu not asterisked and duck confit meal that was asterisked as undercooked when fully cooked. Verification required. Disclaimer (Items are raw or undercooked) needs to be added to brunch and lunch menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility with pan of eggplants that was holding in prep top at 65F. Facility did not check product to ensure it was cooled properly before storing. CDI item placed on flat pan and cooled down to 42F. Facility has improved on cooling methods from previous inspection. Left at half points.

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 spoons at bar and crepe spreader stored in cold water.

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 food emlpoyee handle phone go directly back to cooking without a handwash. Observed employee going from soiled equipment to clean equipment without a handwash. CDI-PIC instructed employee to wash hands when changing task or contaminate hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in hand sink at bar area. Observed chemical bottle hanging on 2 different hand sinks. Observed employee dumping sanitizer in handsink. CDI-PIC instructed that access to hand sink needs to be maintained and that handsink is only for handwashing.

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 shellstock tags separated by month but not in chronological order. Observed 2 tags without used by date recorded. VR

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat fries and chicken wings in walk in. CDI-PIC instructed to move items to correct storage order.

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 french onion soup at 11:38am at 135F and 12:05 at 134F and at 1:14 at 75F. CDI-PIC discard item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle hanging on handsink near doughnut area with no label with royal blue liquid. CDI-PIC discarded chemical bottle.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with creme fraiche sitting on the oven to ferment. Facility does not have approval for this process. CDI item discarded and HACCP guideline and variance application attached to email.

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 2 containers of french onion soup cooling in deep containers with a large volume with no stiring in ice bath that had melted. Observed blanched fries cooling in large volume on sheet pan. Observed soup being cooled with lids tightly on in walk in. CDI-PIC instructed to use smaller volume, spread out product, and refill ice in ice bath as needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on top of slicer, on shelves, and on countertops. Observed dry clothes being used for wiping prep surfaces.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed employee towel drying equipment and utensils after manual warewashing.

4-501.11 Maintain equipment in good repair. Observed broken handles on equipment throughout facility.

4-501.18 Warewashing Equipment, Clean Solutions - C Observed rinse compartment being used to rinse off food debris with significant food debris in bottom of sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in reach in drawers and units. Observed food derbis build up in microwave.

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. Employee observed cutting tomatoes for the salad cooler using bare hands during initial walk through of facility. CDI- Employee stopped, washed his hands and put on gloves. Tomatoes were observed to be in the trash near the work station. PIC Stephen Kuney possibly advised for discard prior to being spoken to. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on all upper walls close to rubber seal in ice bin at the bar, mold like build up on ice shield in large ice bin, mold like build up in diffuser of nozzles at sprayers on both bars. CDI- all were removed for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Sausage being reheated in steam well for service today. PIC and employee advised that reheating process begins in the oven and then completed in the steam well. All other foods progressing in the reheating process, but the sausage was not. CDI- PIC had sausages placed back into the oven to complete the process. All reheating observed to still be within the 2 hour time frame. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One pitcher and two small containers of dry mix on both prep sides; one large bin in storage not labeled. Label all. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting tomatoes not wearing a hair restraint. CDI- Employee did put on a hair restraint. (0pts)

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. Roller for crepes stored in water that was 88F at cook line. PIC asked if utensil for crepes may be stored in ice water as an exception for the crepe preparation process. PIC will check with supervisor and follow up with directive by the end of next week. CDI- PIC removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee cutting raw brussel sprouts on prep line. PIC Stirman Headrick advised that brussels were going to the line to be cooked during dinner service. CDI- PIC and employee advised best to use barrier; ie gloves to reduce bar hand contact as brussels were not going to be cooked immediately. Employee washed hands and put on gloves. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Wrapped brisket on reach in cooler, cooked onions, cooked pasta prepared two days prior not marked as required. CDI- items were allowed to be marked. General comment: ensure that ready to eat foods and cooked foods that are stored on the prep cooler top, but stored in bulk in the larger units have the same marking/ date as on the bulk items.

3-502.11 Obtain a Variance for specialized processes.-Pf. One container of crème fraiche in the walk in cooler. Employee advised that it is left out overnight during the initial process. PIC, employee, and head Chef were advised that specialized process of fermentation would require an approved variance application and HACCP plan. Discontinue process until process can be approved via state variance committee. CDI- PIC advised that they will discontinue and purchase sour cream until they can provide required application and plan. (0pts)

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See item # 27 (0pts)

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. Blanched fries being cooled on speed rack, packaged sliced cheese and ham rolls stacked in large amounts and tightly covered. Items not cooling at approved rate. CDI- Fries were blanched and cooling process started over; cheese and ham unwrapped and speed out on sheet pan for rapid cooling. REPEAT. Discontinue leaving foods on speed rack at room temperature for cooling as this is not an approved method for rapid cooling.

3-501.13 Use approved thawing methods. Packaged raw meats thawing in standing water in container at prep sink. CDI- meats removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cloth napkins and cloths used stored directly on the floor in back storage room. Store off the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at 97F during active utensil washing. CDI- water adjusted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue on the underside of blade. CDI: PIC had slicer disassembled and sent for rewashing. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee pre-rinsing soiled pans in center rinse compartment during active utensil washing. CDI- Advised of one directional cleaning once sink is set up for active washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens overstacked in prep cooler across from grill reading 62F. CDI: Greens were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles at bar sink in Growler's area. CDI: Both bottles were labelled properly.

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 and roasted tomatoes cooling in deep containers that had been covered with plastic. CDI: Items were uncovered and spread out on sheet pans for more effective cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice containers and oil squeeze bottles that were not labelled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to Growlers Pourhouse open at the beginning of inspection. CDI: Door was immediately closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of sanitizer reading less than 10ppm chlorine. (One in Growlers kitchen and one in prep area for Crepe Cellar). CDI: Both buckets were refilled with sanitizer measuring between 50 and 100 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on utensil drying shelf adjacent to cook line.

4-501.11 Maintain equipment in good repair. Observed some split gaskets in two prep coolers (one on cook line, one in back prep cooler). REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee beverages stored on dry goods shelving above other dry goods and another employee drink stored above utensil storage. CDI: Drinks were relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Containers of raw fish nested down in uncovered containers of shell stock that are intended to be served raw. CDI- PIC Chef Russell corrected 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. Blanched fries and roasted tomatoes tightly covered and stacked either in walk in cooler or prep cooler during cooling process. CDI- all methods corrected to allow for rapid cooling.

A3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Sprayer nozzle line stored down in ice at bar. Ice being used for beverages. CDI- storage corrected.

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. Utensil for crepes stored in container of ice water. CDI- storage corrected.

4-501.11 Maintain equipment in good repair. Gaskets on two coolers damaged/ torn. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ reside in cooler gaskets throughout. Cleaning is needed.

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. Oysters tags are stored in two large manila folders, but not stored in order or dated as required by rule. CDI- Advised PIC Carman Spadaro of requirement for labeling and order of tags. Return visit by 10/3/16 to check for correction. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Cooked pork belly stored in walk in cooler under commercially sealed packaging of raw pork belly. Raw pork belly was stored in large container also. CDI- PIC was advised of storage order, storage corrected. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on shield of large ice bin and nozzles at both bars. Cleaning of all is needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. PIC advised that cooked and ready to eat foods in prep cooler at bar area may be kept more than 24 hours. Container of cooked mushrooms, shredded cabbage, and slaw not date marked. PIC advised all were prepared yesterday and today. CDI- all allowed to be marked as required. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. PIC advised today that aoli's provided on menu are being prepared with a raw shell. Consumer advisory is provided for oysters and meats but not for aoli's. Return visit by 10/3/16 to check for correction of menu to include all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee was observed towel drying washed utensils and containers as they were removed from the dish machine. CDI- PIC and employee were advised to allow all items to air dry as required by rule.

4-501.11 Maintain equipment in good repair. Torn gaskets at the prep cooler and reach in coolers. Replace.

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. Tags are being retained but dating as to the last shell stock from container used is only on a couple tags. CDI- Continue to mark and retain shell stock tags as required.

4-501.114 Maintain sanitizer at correct concentrations. -P. One bucket of chlorine sanitizer testing at 0ppm for free chlorine. All other containers checked at approved concentration. CDI- Chef Stephen Kuney emptied and re-filled sanitizer container.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P . Container of Caesar dressing made with shell egg dated 5/24 in prep cooler at main cook line, and container of boiled eggs dated 5/25 stored in prep cooler at bar side. CDI- PIC voluntarily discarded both items.

3-302.14 Protection from Unapproved Additives - P. Containers labeled curing- pink salt stored with other dried foods and seasonings in prep/ storage area. Chef advised that salts are not being used. CDI- PIC was advised to remove from facility. PIC gave to employee, both removed from facility. GENERAL COMMENT: PIC submitted partial revision of HACCP for sous vide today; process not being completed in facility as observed today.

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 . Container of gnocchi tightly double wrapped and cloth layered inside being cooled; large container of cooked pasta tightly covered also being cooled. Both in reach in cooler. CDI- both removed from containers and placed on shallow pan, put in reach in cooler for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee working at warewashing area without hair restraint on. CDI- Employee did put on hat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Large stock pot stored on the floor under shelving unit in main cook area. Dried debris in bottom of container used to store clean cutlery. CDI- all storage corrected.

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. Mussel and oyster tags being maintained. Both set of tags missing date of last shellstock used from container, and not all mussel tags stored in chronological order. CDI-Chef Stephen Kuney had corrected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold on shield of main ice machine and mold build up on tea urn nozzle. CDI- Chef having cleaned.

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 . Cooked pork bellies initially at prep sink, then moved to speed rack to cool. Pork moved to reheat and cool using approved method. See chart for temperature. Verbal education as to requirement for active cooling process. Discussed intent to continue variance application process for specialized process. No equipment for process in facility as of today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry mixes, dry seasoning, and oils at cook line not labeled. CDI- verbal correction to label all.

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. Single service cups and metal containers with no handles on them stored in food items at main prep line and bar side. CDI- Chef removed. Use utensil with handles to dispense food items. Single service cups in wall mounted dispenser not protected. Provide lid/ cover for dispenser.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers and to go containers not protected during storage. CDI- storage corrected on some items. Continue to correct storage.

4-501.11 Maintain equipment in good repair. Torn gaskets on reach in cooler and reach in freezer. Replace damaged gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored on top of back side of prep cooler at main cook area. CDI- Chef corrected storage.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- M aintain access to hand sinks. Hand sinks shall only be used for hand washing. Observed hand sink at the cook line blocked by a cart and sanitizer bucket stored in the sink. CDI- Cart was moved and sanitizer bucket removed.

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 build-up on the slicer around blade area. Clean and sanitizer after each use. CDI- Cleaned during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Maintain TCS foods in hot holding at 135 F or above. Observed sausage on the hot well at 128 F- 130 F. CDI- Sausage was removed and reheated to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Cold TCS foods shall be held 45 F or below. Cooked steak in the prep cooler drawer at the cook line measured 52 F. CDI- Steak voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Date Mark /label all TCS foods that are in ready-to-eat once opened or prepared and held longer than 24 hours. Facility prepares pickled beets in hot brine and keeps in the cooler. Date mark observed marked longer than 7 days. Pickled beets shall be held no longer than 7 days. CDI- Voluntarily discarded.

3-603.11 (C) Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF- Provide a consumer advisory for animal foods served raw or under cooked. Consumer Advisory must include disclosure and reminder. No asterisk observed on the menu for Caesar dressing containing raw egg and eggs cooked to order on the brunch menu.

7-102.11 Common Name-Working Containers - PF- Observed an unlabeled spray bottle at the bar. CDI- Spray bottle labeled.

. 2-402.11 Effectiveness-Hair Restraints - C- Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed equipment, foods, and utensils. Observed food handler with no beard guard.