DRESSLER`S RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pans of raw steak were stored directly above cheese sauce with no lid in walk-in cooler. Do not store raw animal foods 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution measured 0 ppm at 3-compartment sink. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and refilled with 200 ppm solution. 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 Container of collard greens in walk-in cooler measured 50F. Pan of mushroom demi glaze also measured 48F in walk-in cooler. Another pan of demi glaze in low boy cooler measured 48F. Another pan of collard greens measured 47F in bottom of sandwich cooler. TCS foods in cold holding shall measure 41F or less. PIC stated these items were out during set-up of line and that is why they were above 41F. CDI - PIC moved items to ice bath to rapidly cool to 41F. 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 .

3-501.18 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) Container of cooked apples and container of chimichurri both had 8-30 as prep dates. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date foods. 0 pts. 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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink next to the ice machine. CDI: EHS provided PIC with handwashing signs. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since not an egregious violation.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dual dish machine (high temp and chemical) reading 0ppm of chlorine sanitizer and unable to reach surface temp of 160F after 3 cycles were ran. PICs were unable to prime the dish machine. Facility also has high temp dish machine and 3-compartment sink with QUAT sanitizer that were both observed to be in good working order. PIC contacted ECOLAB rep to see when they could make an on-site visit for repairs. Facility was told to only utilize high temp dish machine and 3-compartment sink to wash/rinse/sanitize until repairs on the dual dish machine have been made. CDI: PIC contacted ECOLAB rep Randy to come and check on the dish machine; Randy from ECOLAB arrived on-site immediately and dish machine was temping above minimum temp of 160F. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since corrective action was taken right away and facility was not yet opened for operations when EHS observed violation. EHS reminded PIC to run a few cycles of dish machine before using it to ensure all multi-use utensils and equipment are being properly washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi compound butter cold holding above 41F inside the lowboy cooler. PIC stated this food item was recently out at room temp during prep. CDI: PIC moved into the freezer to rapidly cool down. Observed pan of white rice, a pan of corn relish, and a pan of cooked beef shortribs cold holding above 41F inside make table 1. PIC stated these TCS food items are held in this unit overnight, and was not recently taken out of the cold holding unit. Date stickers showed that none of these items were prepared today. CDI: PIC voluntarily discarded all above mentioned TCS food items. Observed pan of pimiento cheese and a pan of tomato chutney cold holding above 41F inside make table 2. PIC stated these items were recently stocked during prep today and EHS observed lid of the unit was left open. CDI: PIC moved pimiento cheese and tomato chutney into the WIC to cool back down. REPEAT VIOLATION. PIC stated facility now record temperatures on temperature logs, but it was not done today. 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 .

3-501.15 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 sheet tray of linguine and pan of cooked spinach unable to meet the cooling rate, inside the WIC. Both TCS food items were prepared less than 2 hours prior to EHS's observation. Linguine was stacked in a high pile trying to cool down, and cooked spinach was densely packed in deep hotel pan. CDI: PIC transferred both TCS food items into shallow trays to allow cold air flow. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed pan of ROP'd raw tuna blocks thawing inside the WIC temping above frozen temp without openings for oxygen. Ensure slits are created for ROP'd tuna blocks before completely thawing to prevent contamination.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one employee wash hands at the handsink next to the 3-compartment sink, then turn faucets off without using a protective barrier. CDI: Employee was educated and re-washed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a different employee (actively working the chemical dish machine) checking his phone with bare hands, scrolling through the phone, then handle the clean dishes that had finished their cycle in the chemical dish machine without washing his hands before touching the cleaned plates/utensils. CDI: Employee was educated and re-washed hands to prevent contamination.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign inside the female restroom or at the back handsink inside the kitchen. Ensure all handsinks have handwashing signs posted.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dual dish machine (high temp and chemical) reading 0ppm of chlorine sanitizer and unable to reach surface temp of 160F after 4 cycles were ran. PICs and food employees were unable to prime the dish machine. Facility also has high temp dish machine and 3-compartment sink with QUAT sanitizer that were both observed to be in good working order. PIC contacted ECOLAB rep to see when they could make an on-site visit for repairs. Facility was told to only utilize high temp dish machine and 3-compartment sink to wash/rinse/sanitize until repairs on the dual dish machine have been made. *At 9:05PM PIC and head chef showed EHS that their high temp disk for the dual dish machine had reached 164.6F. EHS explained that dual dish machine is required to maintain minimum 160F or read minimum 50ppm of chlorine sanitizer at all times when in use to properly sanitize multi-use equipment and utensils. PIC stated he will still see when ECOLAB rep will be able to make on-site visit for repairs. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F in the make tables (see temp chart); date labels showed that some of these TCS food items were prepared today, and some were not. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 an opened carton of milk stored inside the WIC without an opened date. Observed a large cambro of french onion soup stored inside the WIC date-marked with a prep date of 7/29. Observed a large cambro of shrimp broth stored inside the WIC date-marked with a prep date of 7/30. CDI: Food employee voluntarily discarded milk since date opened was unsure, and voluntarily discarded french onion soup and shrimp broth since both TCS food items had surpassed the 7-day window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 sheet tray of cooked rice cooling inside the WIC not meeting the cooling rate, while the two other cooling items were meeting the rate. Observed facility was putting prepped TCS food items straight into the make tables/lowboy coolers at the make line to cool down. EHS explained that these units are not designed to cool foods down and are only built to cold hold food items at or below 41F. CDI: EHS reviewed different cooling methods for facility to utilize to ensure every TCS food item is being cooled down within the cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of oils and seasonings stored at the make line without any labels. Observed large rolling bin of white substance (sugar? salt?) in the back dry storage area. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cooking oil stored directly on the floor at the make line. CDI: Food employee removed it off of the floor to prevent contamination. 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 a heavily damaged #10can stored commingled on the dry storage rack. CDI: Can was removed so employees do not use damaged can.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths stored on cutting boards at make tables. Ensure all in-use wiping cloths are stored in sanitizer buckets at proper concentrations. 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 multiple dry wiping cloths throughout the facility visibly soiled. Ensure any soiled dry wiping cloths are stored in a manner to prevent contamination.

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 a plastic pitcher used as a scoop stored with the scoop handle submerged in the food product, inside a large rolling bin of white substance (salt? sugar?). Keep all scoop handles stored above the top of the food product to prevent contamination. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed an in-use knife stored in the crack between make table 2 and the edge of a prep table. Keep all in-use utensils stored on a clean surface. 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 different containers (metal pan at make line, bain marie near stovetop, plastic pitcher at make table 3 in back) holding in-use utensils stored in water, temping below 135F (see temp chart). Food employees stated that the containers had been filled with water an hour prior. CDI: Metal pan and bain marie were placed on stovetop to bring temperatures up, and plastic pitcher in the back was refreshed with hot water.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed a food employee cloth drying a metal mixing bowl and store it on the clean dish rack. Ensure employees are trained to not cloth dry multi-use equipment and utensils, and only air dry.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC and on the dry food storage rack. Replace rusted shelves. REPEAT VIOLATION.

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 dust and debris buildup on the shelves at the clean dish rack and dry food storage rack. Increase cleaning frequency.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile above the dry food rack near the WIC. Replace missing ceiling tile so to prevent entrance of pests. 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 oil and debris buildup on ceiling tiles throughout the facility. Observed black buildup on the walls at the dish room. Increase cleaning frequency.

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 1 pan of roasted garlic in bottom of sandwich cooler was prepared on 3-23. 1 pan of rib jus in walk-in cooler was missing prep date label. TCS ready-to-eat foods must labeled with prep date and be used or discarded within 7 days of preparation. CDI - PIC discarded roasted garlic and put prep date label on jus pan. Improvement from last inspection so reduced to half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal bowls and pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted screws inside ice machine. Shelves beginning to rust in reach-in cooler on line. Laminate damaged on shelves in waitress area. Repair/replace listed equipment. 0 pts.

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. 3 employee drinks observed on prep tables/cutting boards at beginning of inspection. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf.

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 and handling lemons with bare hands. Employee stated they would be used for customer drinks. Do not handle ready-to-eat foods with bare hands. CDI - Employee educated and lemons discarded. REPEAT 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Bacon jam measured 118-135F in hot holding. TCS foods in hot holding shall be at least 135F. CDI - Employee reheated bacon jam to above 165F. 0 pts. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kimchi butter, mac and cheese, and collard greens in the walk-in cooler missing date labels. Cooked carrots in drawer cooler missing date label. TCS ready-to-eat foods must be labeled with prep date, and discarded or used within 7 days. CDI - PIC placed prep labels on items. // 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 Mushroom Demi (12-27), pimiento cheese (12-26), and cooked onions (12-29) were held past 7 days. Also, large amount of foods were mislabeled as being prepared today. TCS ready-to-eat foods must be labeled with accurate prep date, and discarded 7 days from preparation. CDI - PIC corrected wrong labels, and discarded mushroom Demi, pimiento cheese, and cooked onions. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Pasta, short ribs, and broth were cooling in deep containers in walk-in cooler. Foods would not cool quick enough using these methods. CDI - PIC moved short ribs and pasta to shallow pans. PIC broth to ice bath. 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 .

4-501.11 Maintain equipment in good repair. Replace rusted screws in walk-in cooler. REPEAT

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 Thermometer used to check final rinse temperature of dish machine was out of battery. VR - Verification required within 10 days that establishment has thermometer to measure final rinse temperature of dish machine.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Employee observed cutting and handling cucumbers with their bare hands. Employees must not handle ready-to-eat foods with bare hands. CDI - Employee educated and the cucumbers were discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bag of sliced cheese was observed in container of raw beef in the reach-in cooler. Raw animal foods must be stored separately from ready-to-eat foods. CDI - PIC discarded cheese. // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Pan of squash was stored directly on top of pan of risotto. Pan of green onions stored directly on top of pan of cauliflower. Bottoms of pans must not contact the food. CDI - PIC moved pans to walk-in cooler. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Bacon jam was reheating in the hot holding unit at 90F. Employee stated it began reheating 1 hour ago. Use stove top or other equipment designed for rapid reheating to reheat TCS foods. TCS foods must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - PIC reheated bacon jam in pot on stove top to above 165F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked broccoli and tuna in sandwich cooler top measured 47F. TCS foods in cold holding shall measure 41F or less. Establishment needs to order metal dividers so the food isn’t double panned in top of cooler. CDI - PIC moved both items to walk-in cooler top cool. 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 .

3-501.18 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 1 container of chicken stock had 10-11 as the prep date, and 1 container of collard greens had 10-10 as the prep date in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded both items. Improvement from last inspection so reduced to half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Mushrooms were cooling in bottom of sandwich cooler at 80F. Chicken stock was cooling in deep container at 150F in walk-in cooler. Use shallow pans, ice wands, or ice baths to cool TCS foods. Also, do not use coolers on line to cool TCS foods. Staff should use walk-in cooler top cool cooked TCS foods. CDI - PIC put chicken broth in ice bath, and placed mushrooms on sheet tray and placed them in walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace rusted screws in ice machine. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping water out in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Employee educated on hand washing sink use. 0 pts.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine was only reaching 154F on EHS thermometer. Dish machine must reach a plate temperature of at least 160F. Establishment will use second dish machine and 3-compartment sink to wash dishes until this dish machine is repaired. Follow-up visit to be conducted next week. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup in ice machine. Clean ice machine more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw scallops, cooked tomatoes, and spinach measured 43-46F in sandwich cooler top. Items were double panned. Also, crab cakes, short rib, and cooked vegetables in other sandwich cooler measured 44-45F. Vegetable broth in walk-in cooler measured 46F. Container was dated as being made on 6-6. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Vegetable broth discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Salmon sauce dated 6-1. Vegetable broth in walk-in cooler dated 6-6. Herb butter in walk-in cooler dated 6-6. Chutney in walk-in cooler dated 6-6. Mac and cheese in walk-in cooler dated 6-6. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese in reach-in cooler was missing date label. Cooked duck and potatoes in reach-in cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - Mac and cheese discarded and PIC labeled duck and potatoes with prep date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of chemical at dish machine area was not labeled. All containers of toxic chemicals must be labeled. CDI - PIC labeled container. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch and bracelet on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment does not have sink and surface sanitizer test strips. VR - Verification required within 10 days that establishment has acquired test strips.

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. Clean interior of reach-in cooler. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Sealed cooked sausage stored in same pan as raw steaks. Store raw animal foods separately from ready-to-eat foods. CDI - Sausage moved out of pan. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese missing date label in walk-in cooler. TCS ready-to-eat foods must be labeled with date. Also, black eyed peas missing date label. CDI - PIC placed date labels on containers. // 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 Salsa verde had prep date of 9-24 on it. PIC stated it was for family meal. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Salsa verde 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. Laminate on shelves in server area is in poor repair. Repair/replace. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tile missing in kitchen. Wall damage beside mop sink. Repair these areas. 0 pts.

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 bag of rice stored directly on floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food in containers for employees stored amongst food for sale. CDI. PIC moved items to separate 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 Employee observed handling micro greens with bare hands. Ready-to-eat foods must not be handled with bare hands, unless the food will be heated to at least 145F. CDI - Micro greens discarded and employee educated on bare hand contact. 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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on ice machine shield. Clean ice machine more frequently. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Mushroom deli glaze (90F), peanut calamari sauce (108F), and bacon jam (45-60F) were reheating in warmers. PIC states that employees are supposed to reheat on stove top or in other equipment. Only use equipment designed for rapidly reheating foods, and not holding units. CDI - All listed items moved to stove top and reheated to above 165F.

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. Short ribs measured 124F at 4:15PM. Short ribs then measured 121F at 4:45PM. This rate would not be sufficient to reach 70F within 2 hours. CDI - Short ribs moved to shallow pans to continue cooling. 0 pts. 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 1 pan of chutney in sandwich cooler top measured 45F. PIC states it probably warmed up during prep in last hour. CDI - Chutney moved to walk-in cooler to cool. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese, crab dip, and rice in walk-in cooler were missing date labels. Cooked green onions in sandwich cooler and sweet potato hash in reach-in cooler were missing date labels. CDI - PIC discarded green onions and he dated all the other items missing date labels. 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 vegetable broth (3-17), pan of fries (3-14), and pea purée (3-18) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. 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 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 Short ribs were cooling in deep pans in walk-in cooler. Use shallow pans or ice bath to facilitate rapid cooling. CDI - Short ribs spread out onto shallow pan to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Completely thawed raw tuna in vacuum packages observed in walk-in cooler. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - PIC educated and packages slit open. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of raw fish observed directly on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry dishes as they came out of the dish machine. Clean utensils must be air dried. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on reach-in cooler doors. Replace rusted shelves in walk-in cooler. 0 pts.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Both temperature gauges on dish machine are broken and do not function. VR - Verification required within 10 days that establishment has replaced broken temperature gauges.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled linen receptacle pushed in front of dish area hand sink blocking access at beginning of inspection. CDI - linen receptacle relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine providing 0 ppm cl in final rinse after multiple cycles and priming. CDI - all bar glassware must be washed/rinsed/sanitized in one of the other 2 main kitchen dish machines. PIC contacted EcoLab for service during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed house made mashed potatoes holding in pan on rack above cook line at 120f. CDI - mashed potatoes reheated as they had been prepared less than 2 hours prior. Ensure mashed potatoes are held at 135f or higher once prepared.

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 various expired TCS items in WIC including Bechamel made 8/12, house hot pickled onions made 8/12, pickled watermelon made 8/6, tomato jam made 8/5. CDI - items discarded. REPEAT - full 3 point deduction

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 house cooked bacon jam cooling in WIC in tightly sealed plastic container, boiled eggs cooling in tightly sealed plastic container in salad reach in cooler, and prepared sesame crusted tuna ambient cooling in pan on flip top at line. CDI - tuna and eggs relocated to WIC to cool, bacon jam and eggs uncovered to allow air flow. Do not cool food in service units. Cool food in shallow uncovered containers which allow air flow in the WIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red and white cutting boards in use with heavy wear, deep cuts, and staining - no longer smooth and cleanable. Repair or replace. REPEAT No point escalation as other repair items completed and PIC noted cutting board replacement is already planned.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from sink at server beverage area. Repair.

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 significant accumulated debris under equipment in dish area, bar area, and under equipment in beverage alley. Observed buildup on ceilings around ventilation in dish area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee pre-rinsing and loading soiled dishes into dish machine and then donning gloves to remove and put away clean dishes with no hand washing. CDI - EHS directed employee to wash hands before handling clean dishes. Hands washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled linen receptacle pushed in front of dish area hand sink blocking access multiple times. CDI - linen receptacle relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged shrimp and lobster stored directly above ready to eat food items in upright freezer. CDI - raw items relocated to bottom. Do not store unpackaged frozen raw proteins above ready to eat foods.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed main hot water sanitizing dish machine final rinse temperature max achieved 155f during inspection. CDI - PIC contacted EcoLab who will send technician tonight. Establishment has two additional dish machines both of which are working properly for washing small items and utensils. Items which cannot be cleaned and sanitized in the smaller dish machines will be washed and rinsed in the main machine and then placed into a quat sanitizer rinse which has been set up in sink.

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 TCS items including ravioli, tomatoes, and cooked spinach holding above 41f in flip top portion of service unit on line. Flip top portion not properly set up as items observed to be double panned and not holding in the cooling zone of the unit. CDI - items returned to WIC to chill back to 41f as they had been in unit less than 2 hours. Flip top re-set to eliminate double panning. All other items in cooler found to be below 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 some TCS items in WIC and in service coolers with expired date marking including pimento cheese, Cajun butter, pecan remounted. CDI - items discarded. REPEAT - no point escalation as significant improvement noted in date marking system and disposition of expired foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board in use with melted areas and heavy wear - no longer smooth and cleanable. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler at far end of service line. Observed various bulk food containers and lids with cracked/broken/damaged areas. Repair/replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for quat sanitizer solution in use. Verification required within 10 days.

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 buildup and heavy dark residue on exterior surfaces of bulk containers, on interiors of some coolers, on exterior surfaces of dish machine at bar, and on some shelving in back of house areas. Clean.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education. Copy of procedures and flyer provided during inspection.n. 0 point deduction.

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 multiple employees wash hands using proper method and then use freshly cleaned bare hands to turn off unclean faucets. CDI - EHS directed employees to re-wash hands and use paper towel barrier when turning off faucets.

3-201.11 Use food from approved sources only. -P. Observed container of pickled ramps PIC indicated were purchased pre-pickled from their wild mushroom purveyor. No documentation provided with regard to purchase of pre-pickled ramps or documentation provided that wild mushroom purveyor is licensed for sale of pickled items. CDI - ramps discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed bar soda gun with black organic buildup and interior surfaces of bulk ice machine with black and pink organic residue. Clean frequently to prevent buildup. 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 duck confithash cooling overnight in WIC still at 46f during inspection today. Hash did not complete cooling process to 41f within the required timeframe. CDI - discarded. Observed bulk containers of chicken stock cooling in WIC at 122f at 3:30 pm still at 107f @ 4:30. Cooling rate of 15 degrees per hour not sufficient to meet 2 hour cooling parameter of 70f. CDI - stock removed from bulk and placed into ice bath. EHS verified at 77f within an additional 15 minutes and cooling at proper rate to finish to 41f. 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 numerous house made cooked sauces, condiments, pickles, etc. with expired date marking including chicken stock 10/13, sour corn 10/8, tomato confit 10/6, and more. CDI - items discarded. All TCS foods that are prepared or opened and kept longer than 24 hours must have a date mark that does not exceed 7 days. The food must be discarded once the 7 day window expires. Hot brine pickles, stocks, sauces, and other TCS items must have documentation available in order to extend date marking beyond 7 day window. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tomahawk ribeye on tonight’s menu without asterisk denoting it as part of consumer advisory. PIC confirmed item is cooked to order. CDI - PIC re-printed menu during inspection to include asterisk.

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 duck confit hash cooling overnight in large sealed plastic container did not cool a proper rate (see #20). Condensation visible on inside of container indicating lack of air flow to allow for proper cooling. Observed chicken stock cooling in large deep plastic tubs on bottom shelf behind other food items blocked from air flow in WIC. Stock also not cooling at proper rate. Observed cooked spinach sealed with lid and stacked on top of another container of cooked spinach with no air flow. CDI - duck confit discarded. Stock reduced into smaller container and placed into ice bath to facilitate quick chilling. Spinach spread onto sheet pan to allow air flow. 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 multiple squirt bottles of oils/vinegars/etc. in use at line area with no identification. Labels applied during inspection.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment has high temp dish machines but has no recording/holding thermometer to check final rinse temperature meets standards. 0 point deduction

5-205.15 Maintain a plumbing system in good repair. Observed leak from back area food prep sink drain line onto floor. Repair. REPEAT - no point escalation as establishment has active service request for repair but due to pandemic time for repair is extended.

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 significant accumulated debris under equipment in bar area. Clean to prevent pests. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' items. Observed extensive intermingling of food items PIC identified as employee meal items with restaurant food items. Separate employee food / food that is not intended for customer service from in use customer food. REPEAT - no point escalation as other employee belongings observed to be stored properly during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple chairs stacked directly in front of hand sink in employee restroom blocking access. CDI - PIC removed chairs. Do not block access to hand sinks.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on bulk cojita cheese in walk in cooler. This cheese should not have visible mold growth. CDI - PIC discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored directly above pasteurized egg product and above raw beef. CDI - PIC removed chicken. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bulk unwashed produce items stored directly above ready to eat food items in walk in cooler. CDI - PIC reorganized . 3-304.15 (A) Gloves, Use Limitation - P Observed employee using gloved hands to pre-wash and load soiled dishes into dish machine and then remove and store clean dishes while wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed bar dish machine with 0 ppm cl in final rinse. CDI - PIC able to troubleshoot machine while on phone with EcoLab to achieve 50ppm cl in rinse. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic material on drop plate inside bulk ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed duck confit hash cooling from previous day still at 44f in walk in cooler. CDI - PIC discarded. When cooling food, ensure the food cools from 135 - 70 within 2 hours and then finishes to 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top unit at end of cook line with ambient air temperature of 41f holding TCS foods 42-44f. See chart. CDI - PIC adjusted thermostat and ambient air recovered to 36f during visit. All TCS foods held in the unit longer than 4 hours discarded but unit allowed back into service after adjustment. Observed portions of unsalted butter sitting at room temperature with internal temperature of 53f. CDI- PIC returned to cooler. Do not allow portioned unsalted butter to sit at room temperature with no control in place. Keep the butter below 41f or use TPHC procedures discussed during inspection. Observed flip top unit in middle of cook line with ambient air temperature of 52f holding TCS foods as high as 50f. See chart. Mechanical issue present in the unit. In addition, door gaskets detaching. All TCS foods stored in the unit longer than 4 hours discarded and other food items relocated to alternate coolers. EHS directed PIC to discontinue use of unit until serviced and verified to be holding food temperatures at 41f or lower. Verification Required. REPEAT - Full 3 point point deduction Cold holding issues in reach in and flip top coolers have been noted on health inspections dating back to 12/2019. Risk control plan put in place today due to ongoing non-compliance with cold holding standards in line equipment. Continued non-compliance with cold holding standards may result in permit action.

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 multiple prepared TCS foods in cooler units with expired date marking including pecan remoulade 4/18, Asian slaw mix 4/20, cooked mixed vegetables 4/20, half and half at bar 4/21, and more. CDI - PIC discarded. Observed house made ramp pickles with expired date mark 4/20. PIC unable to determine if pickles were hot method or cold method and was not aware of ingredients of process. CDI - PIC discarded 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 various TCS foods including compound unsalted butter, cooked vegetables, and more with no date marking present. CDI - PIC applied date marking or discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed container of duck confit improperly cooling from previous day. Product sealed into bulk plastic bin with lid. CDI - product discarded. Do not seal cooling food into lidded containers. Do not cool food in bulk containers. Use methods that allow the food to properly cool. EHS observed multiple other TCS foods no longer in the cooling process in the walk in cooler in deep bulk plastic containers. Storage in deep containers is allowed after the cooling process is complete.

3-304.14 Wiping Cloths, Use Limitation - C. Observed wiping cloth used to anchor cutting board on front line. This is not an approved use for wiping cloths. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed line employees using wiping cloths repeatedly without placing back into sanitizer. Once a wiping cloth is used, place into sanitizer if it will be used again or remove it to soiled linen receptacle. REPEAT - points not escalated as previous inspection only noted issues with sanitizer bucket storage.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries directly from commercial packaging without washing. Wash all produce items that are not received in ready to eat form including berries, avocados, and bar fruit.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed bulk ice scoop laying directly on top of unclean ice machine. Observed both ice scoops used at server / bar pass through station laying on top of unclean ice bin lid. Store ice scoops in a sanitary manner on a clean surface. REPEAT - points not escalated as utensil storage issues at grill were not noted during this inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored clean stacked together wet. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Mechanical issue present in line reach in cooler. Standing/pooling water present filling inside bottom and running out onto floor and ambient air temperature elevated. Repair. Do not use the cooler until repaired and verified to be holding proper temperatures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup present on exterior surfaces of equipment throughout various areas including dish room, bar, and server areas. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaks from drain pipes being collected into buckets on floor under two back of house prep sinks. Repair.

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 debris, organic buildup and/or chemical residue on flooring under/behind equipment in back of house areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on top of equipment at line area. Personal employee beverages stored in line reach in coolers. Employee backpack and motorcycle helmet stored on dish rack in dish room. Designate an area for employees to store personal items away from food and food contact areas. Do not store employee food or drinks mixed with restaurant items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed bottles, utensils, tops, and equipment used for cooking stored as clean on the dish rack with food debris on them. Observed items stored in soiled bins with crumbs and debris inside. Per PIC, the facility do not use the above items. CDI-Items moved to 3 compartment sink to be wash, rinse, and sanitized and covered until future use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce holding above 41F in the flip top unit. Observed liguine noodles and spinach holding above 41F in the walk in cooler. CDI-Items discarded.

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 oil bottles and spices without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.-Observed employee preparing food with a fit bit watch on.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed in-use utensils stored in water less than 135F. Observed a knife stored in between equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between the gaskets of reach in unit at salad station and inside the reach in freezer. Observed crumbs and debris inside.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar sink was missing paper towels. CDI- PIC added paper towels. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed asparagus being stored directly over RTE foods in walk in cooler. Observed broth uncovered inside of walk in cooler. Also observed freshly delivered foods on the floor in the walk in cooler due to a delivery that occurred the morning of. CDI- foods were rearranged, education was given, foods were covered and uplifted. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheddar in large container in walk in cooler was reading at 46F. Sausage, raw chicken and cooked okra was reaching >41F inside of reach in cooler. Cheese fritters and blue cheese was also cold holding at >41 in flip top unit. CDI/REPEAT- All out of temp foods were placed in unit 1 hour prior to the inspection. Those foods were cooled aggressively. Raw chicken and cooked okra were voluntarily discarded. REPEAT- Adjust violation or risk double points moving forward. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab cakes in reach in unit since last night not dated. Observed no date on creme brulee in walk in cooler. Prepped RTE sausage was in reach in unit passed 7 days based on date on product. CDI/VR- Crab cakes were back dated, all other foods not properly dated were voluntarily discarded. Facility struggles with date marking and may need to be placed on risk control plan. REPEAT - 3 points.

3-501.13 Use approved thawing methods. Observed calamari thawing and internal temp reading >60F. Ensure thawing foods internal temp never reaches above 41F in temp when going through the thawing process. 0 points.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf/4-501.15 Operate a warewashing machine in accordance with data plate. Observed no test strips for chlorine concentration testing of the chemical dish machine in bar area. Chemical dish machine in bar area also did not properly dispense chlorine chemicals during trial runs with dishes observed already in the machine. CDI- Dish techs came onsite to service the machine so that it is properly dispensing chlorine sanitizer and also provide chlorine test strips as needed. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits and black bean soup were hot holding <135F. CDI- PIC reheated food items to 165 prior to being re-inserted into the hot hold unit. Ensure that hot hold unit is properly holding foods at 135F and above. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carmalized mushrooms, tomatoes,lettuce,cheese,cut melons, short ribs, potatoes cakes and several other tcs foods were cold holding >41F inside of the reach in cold hold unit and flip top cold hold unit along the make line. VR/CDI- Items that were just placed on the line from the walk in cooler that was previously holding 41F were allowed to hold for a 4 hour time hold. Tcs foods that were in the unit from last night were voluntarily discarded. PIC is aware to not use damaged cold hold unit until servicing is done. VR- Will make a return visit. -1.5 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 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P -Observed Blanched fries, roasted tomatoes and mashed potatoes lacking a date mark inside of the walk in cooler. Observed cooked apples, salsa Verde, and pickled peppers onsite for longer than 7 days. CDI/REPEAT- PIC discarded outdated food items and other foods that were prepped last night were backdated. - 3 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding butter and lettuce on time but lacking time stamp and proper procedures outlining their TPHC process. CDI-VR- Food items were marked with a time hold and EHS emailed template to be filled out for time hold procedures that is mandatory for the process. VR - 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 several boxes of lettuce being stored in direct contact with the walk in cooler floor. Boxes of lettuce were uplifted. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving inside of walk in cooler. Repair damaged cold hold units along the make line that is not properly cold holding TCS foods at 41F and below. 0 points.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed a food employee cut lemons and limes at the bar with no gloves. CDI- PIC voluntarily discarded items.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw turkey and raw beef stored over ready to eat food in the walk in cooler. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three dishes stored as clean with food debris. CDI- PIC moved items to dish washing area for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of cheese sauce, cooked mushrooms, asian slaw, tomatoes, tomato sauce, goat cheese balls, and sausage with no date mark labels. PIC stated that items had been prepped yesterday for dinner service. CDI- PIC back dated items to reflect 6/6.

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 three dented cans in the dry storage area. CDI- PIC moved dented cans to designated area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a container of macaroni and cheese roux dated 3/4 with a temperature above 41F. PIC stated that item had not been removed from the walkin cooler today. CDI- PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, sliced tomatoes, eggs, and cut melon all above 41F in the main line prep stations. CDI- PIC moved all items to the walk in cooler for more rapid cooling. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of macaroni and cheese roux with a tightly fitted lid. The temperature of the roux was above 41F. PIC stated that item had not been taken from the cooler today. PIC can not recall how the food was cooled. CDI- PIC voluntarily discarded item. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a bowls directly in salad mixes in the prep top cooler. CDI- PIC removed bowls from salad mixes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, tomatoes, and cut melon all above 45F in the prep top unit. Observed butter by the stove with a temperature of 62F. CDI- PIC explained that items were just prepped and placed in the prep top unit. PIC moved all items to the walk in cooler for rapid cooling. Suggest that butter be either placed in an ice bath or use TPHC (time) REPEAT

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of cooked broccoli in the front reach in cooler dated 12/8. CDI- PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, sausage, and cut melons prepped and then placed into prep top unit. Explained to PIC that prep top units are made to maintain temperature and not used to be used for cooling. CDI- PIC moved items to walk in cooler for rapid cooling. Items placed back on prep line when temperature falls 45F or below. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of dishes in the clean dish drying rack.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no current parasite letter on site at time of inspection.

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 mashed potatoes, chicken stock, veggie stock , potato soup, mushroom demi cooled from last night still above 45 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna , rice cakes , tomatoes, breaded goat cheese and other items ( see temperature chart) above 45 degrees. CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder linking wild boar to consumer advisory missing. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooled from last night improperly in too great of volume. CDI discarded.

3-501.13 Use approved thawing methods. Observed tuna thawing under running water measuring 81 degrees. CDI moved to storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets had no measurable concentration of qac sanitizer. Dispenser for sanitizer not working . 10 day verification required. CDI switched to chlorine sanitizer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above dry storage and other clean equipment in front of grill area. REPEAT

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 employee move from handling dirty equipment to putting up clean equipment in the dish area without a hand wash. CDI-PIC instructed on when to wash. Employee washed hands properly. 2-301.15 Where to Wash - PF Observed food employee wash hands in rinse compartment of 3 compartment sink. CDI-PIC instructed where to wash and employee washed hands in hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles stored in the hand sink in the bar area. CDI-PIC removed items and sanitized the sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at bar area without liquid soap. CDI-PIC instructed to provide soap at all hand sinks, soap was provided for sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near dish machine and hand sink in bar area without paper towels. CDI-PIC instructed to provide paper towels at all hand sinks and provided towels at both handsinks. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in bar area with 0 ppm chlorine after running the machine 5 times. CDI-PIC instructed to use dish machine or 3 compartment in the kitchen for glassware. VR

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomato, sliced tomato, and boiled egg cooling in the flip top unit. Items did not meet cooling parameter. CDI-PIC stated items were prepped at 10:30am and time stated to be discarded at 2:30pm.

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 over flowing containers in the flip top unit cooling. CDI-PIC instructed on proper cooling methods and items were placed on TPHC as cooling parameters were not met.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VR

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 wiping clothes with food debris on prep surfaces and in use.

4-501.11 Maintain equipment in good repair. Observed reach in unit gaskets splitting. Observed shelving in dry storage area chipping paint. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and air vents above line in kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility had lost the employee health policy that had been posted in the office area, facility was provided with a new copy, as well as the template for having each employee sign that they have been informed, printed out by EHS.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored above dry good items in the rear storage area. Item removed by PIC. Employee beverages should be stored in areas where spillage will not contaminate food products, utensils or food service related items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a glass in the front bar handsink. Bar was not currently in use but handsinks must be kept clear of storage at all times. CDI by removal

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a dented can of truffle shavings, and one other dented can in the dry goods area. Items were removed from facility by PIC. Dents on cans may compromise the seals of the product, allowing for spoilage or pathogenic organism growth.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a cooler unit that had been unplugged. Food products in the unit were observed to be 46-48F. Items were cooled down to 45F in a nearby unit. Unit was re-plugged by employee and EHS observed proper cold holding temperatures in the unit before the end of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one cook line employee wearing a watch. Watch was removed. Employees may only wear a smooth wedding band, no other accoutrements are allowed on the hands or arms.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a singular wet wiping cloth left out on a prep surface in the cook line area. Item was placed into the nearby sanitizer bucket by EHS.

4-502.11(A) Maintain utensils in good repair. Observed a single lexan container with damage on the interior, item discarded by PIC. No points taken due to improvement in this area.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed multiple employee cups without lids or straws. Provide a cup with a lid and straw such that no contamination of the hands or surrounding equipment occurs when drinking from such containers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and under cooked pork stored over several ready to eat items in the walk in cooler. As well as cooked beef stored underneath and adjacent to raw beef items. Observed smoked salmon that may be undercooked stored above cooked foods in the flip top cooler. Facility was unable to provide packaging and receipt gave no information. Facility must verify that the fish is fully cooked in the smoking process to 145F before storing it above ready to eat foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce stored over Ready to Eat items such as slaw and washed carrots, lettuce. All storage order issues corrected during inspection, ensure that proper storage order is utilized in the walk in cooler, speed racks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one mixer blade stored with slight food residue still present underneath the bladed parts. Item was removed for cleaning. Ensure that all parts of food contact equipment are thoroughly washed/rinsed/sanitized, and inspected as clean before storage. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue build up on the ice machine shield as well as a soda gun nozzle in the front bar area. Ensure these items are cleaned regularly to prevent such build up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw scallop wrapped with bacon. Operator stated that the bacon is par cooked. Facility has no approval or documentation for this process. Operator stated that the facility will discontinue this process as it is rarely utilized. Ensure that proper documentation is acquired before resuming the par-cooking process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the front flip top units between 45-48F. Operator stated that items are kept in the walk in cooler overnight and then carted in to the flip top unit. EHS observed all other items in the flip top as well as the reach ins to be below 43F. Ensure that items are not left on the transportation cart for such time periods that they are no longer 45F. Utilize smaller batches and multiple trips to ensure that food is kept below 45F. Items were placed into the walk in cooler to rapidly chill. Observed to be below 45F before end of inspection.

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, cheeses and other items exceeding the 4 days of allowable date marked storage at temperatures between 41 and 45F. Walk in cooler at time of inspection was not capable at holding foods below 41F, thus the facility may not use the 7 days allotted for such temperatures. Anchovies were from a commercial package marked "Refridgerate after opening." indicating that they may be a potentially hazardous food. Cheeses were not exempt from date marking requirements. All items were discarded by operator. Ensure that the 4 day datemarking period is observed, counting the first date of preparation/opening of the product. I.E, a product such as mashed potatoes cooked on 8/24/17 must be used before the end of the day on 8/27/17, unless frozen before expiration. 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 cheddar cheese held over night not dated. Ensure that all TCS items held for more than 24 hours are dated when put into storage. CDI by operator dating.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one working container of chemicals not correctly labelled in the three compartment sink area. Item was discarded by PIC. Ensure that proper labels are affixed to all spray bottles/working containers.

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 lettuce that had been cut prior to inspection sitting on a counter top at 51F. Employee stated that it had been cut 1 hour prior, from pre-refrigerated ingredients. Ensure that when such items are cut that they are cooled to 45F in the walk in cooler or other such cold storage area. Item was placed into the walk in cooler to rapidly cool to 45F.

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 a dry wiping cloth with residue present on it in the prep area. Employee stated that they are changed for clean cloths every 30 minutes. Ensure that whenever the cloths are soiled that they are changed out, regardless of time elapsed. Points deducted but not escalated

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans in the clean dish area. Allow such items to dry before storage, utilize such methods as pyramid stacking. Do not use clean cloths or other materials to wipe such items dry. Items must air dry to ensure proper sanitizer contact time as well as reduce cross contamination from cloths/rags. Facility has reduced the amount of wet stacking but it is still presents. Points deducted but not escalated.

4-501.11 Maintain equipment in good repair. Observed some burnt/damaged lexan pans, observed storage racks in the dry storage area beginning to rust. Lexan containers discarded by operator. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple wood cutting boards with bark-like surfaces that are not smooth/easily cleanable. Cutting boards must be smooth and easily cleanable to prevent cross contamination, and to be easily cleanable/sanitize-able. Provide smooth and easily cleanable cutting boards.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse vat of the three compartment sink dirty. Dish machine operator stated that it is mainly used for soaking/storage during the day as all dishes are ran through the dish machine as a final process, and that the three compartment is not used for such methods during lunch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several storage racks with dust/spice accumulation present. Observed sticker debris on several large containers. Containers were stacked such that the stickers were only present on the top of the stack, with no stickers in contact with the interiors of the prior container. Ensure that stickers are removed during the wash/rinse/sanitize process.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of the compator open. Ensure that the doors are kept closed to reduce pest load.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag stored amongst food items in the walk in cooler, observed employee bag stored in the kitchen prep area. Provide segregated areas for storage of such items where contamination of food, utensils or single service items may not occur. 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 vents throughout facility dusty/rusty in need of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with facial hair preparing food without a beard gaurd.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths being used under cutting boards. Provide a non-absorbant surface such as a rubber mat instead of an absorbant wiping cloth.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink wtih a lid and straw stored on top of the dish machine. Ensure that cups are stored on low shelves, or in other areas that do not subject food, single use articles/utensils to contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cubes in front bar area at time of inspection. Ensure that handsinks are used only for handwashing purposes. CDI by employee cleaning sink. 6-301.14 Post a handwash sign at each handsink. Observed no signage at the dish area handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over various fish products in the walk in cooler. Ground beef moved to lower shelf. Ground beef cannot be stored over any whole fish cuts, such as salmon filets, whole shrimp, etc. Ground items such as beef and fish burger patties may be stored on the same shelf, as both are required to be cooked to 155F. CDI by removal of ground beef from the shelf.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of prep wiping cloths on the floor of the chemical room. CDI by PIC removal.

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 several discolored ceiling tiles.

6-301.14 Post a handwash sign at each handsink. Observed handsinks in the kitchen lacking handwashing signage. CDI by EHS replacement.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over seafood items such as salmon, shrimp and shellfish. CDI by moving ground beef to the lower rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato dicer soiled with dried potato skins on the edges of the apparatus. CDI by employee rewash. Insure that employees are thoroughly cleaning food contact surfaces and checking for debris after cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several rags left on the prep area cutting board. Insure rags are stored in sanitizer or replaced when soiled.

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 one scoop stored with the handle inside the product in the dry storage area. CDI by PIC removal.

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 several ceiling tiles discolored.

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 kitchen vents in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans soiled with food debris stored as clean. CdI removed to dishwasher to be cleaned.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle dirty dishes and then handle clean dishes without handwash between processes. CDI recleaned dishes and corrected by instruction.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pork loin cooling in walk in at rate measured to be 0.00 degrees per minute. CDI sliced pork loin and spread on shallow pan new rate .4 degrees per minute.

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 pork loin cooling in large mass . CDI slice to provide more surface area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in pull out drawers with debris in them. PIC had utensils removed and drawers cleaned. -0 points-

4-501.11 Maintain equipment in good repair. Observed low boy refrigerator unable to maintain temperature. CDI all food items discarded and repair tech called.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of mold on ice machine and soda nozzle at bar.

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 pimento cheese and lettuce wedges cooling tightly covered CDI vented to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils not labeled on cook line. -0 points-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit 3 and salad prep unit in need of replacement or resurfacing. 4-501.11 Maintain equipment in good repair. Observed gaskets on numerous prep unit in need of replacement. -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. Clean vents over cook line and over dishwasher. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw chicken change gloves and handle RTE food. CDI hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar handsink. CDI paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above garlic and herb butter containers in reach in unit. CDI items relocated.

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 au gratin, cabbage, pasta, milk, cooked apples and half and half not dated. CDI items dated. Observed rice patties, potatoes, blue cheese dressing, carmelized onions, ham, herb butter, and garlic butter held past 7 days. CDI items discarded. Observed andouille sausage that was dated when food placed in reach in and not when package opened. CDI date changed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents, racks in walk in unit, microwave, handles of reach in freezer.

3-201.11 Use food from approved sources only.-P Employee mentioned peanut butter and original cheesecakes were made at home kitchen, not a permitted kitchen. Cannot prove or verify these cakes were or were not made in house. Manager stated that cakes were made in facility and ingredients for cakes are available in facility. Items may not be prepared in a non-permitted facility.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility maintaining shellstock tags with most tags labeled with date last mussel was sold, however some tags were not labeled. Label shellstock tags with date the last one was sold. 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 "seared rare ahi tuna" without consumer advisory on menu. Repeat. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter. Wet wiping cloths should be stored in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stored stacked together wet. Also observed clean glasses stacked together in bar area on top of wiping cloth to dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of back prep unit to be heavily gouged. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed 2 prep units in back prep area to be leaking. A service call has been placed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on trash cans in women's restroom. Provide covered receptacle.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without handwashing. CDI hands washed and gloves changed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna over RTE food, beef products stored over sweet potato fries, and raw salmon stored over crab mix. CDI items rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed facility store broth and cooked spinach below unwashed produce. CDI items rearranged. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken in walk in unit that was not fully cooked without written procedures. CDI chicken placed in unit to be fully cooked and application provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility mark blanched fries at 11 but fries were sitting out before that time. CDI time recorded changed. Observed facility with blanched fries without written procedures. Verification required. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with Pisco Sour drinmk that uses raw egg whites. Suggested facility switch to pasteurized eggs or add consumer advisory to menu. Verification required. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed glass cleaner bottles that were not labeled in the facility. CDI bottles labeled. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deli meats placed in the walk in that were tightly wrapped. CDI items uncovered.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken slicer in the facility. Instructed facility get rid of item if they are not going to use it.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.2-401.11 Observed 3 employee cups(empty) from previous evening over prep surfaces. CDI-removed

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed workers turning off faucets with clean hands, no barrier like paper towel. CDI- rewash, instruction

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Watch storage of food items and use final cook temps to order the food from top to bottom, including consumer advisory and non-continuous cooking foods.Observed unwashed produce over processed RTE items. Observed deli ham and raw bacon together and under raw chicken, observed 3 types of fish with different final cook temps comingled in ice bath, observed raw breaded chicken in prep cooler over tomato/shallot mix, cut leafys CDI- rearranged and educated3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom of card board box of burgers stored directly in contact with open, uncovered beef loins. Observed bootom of fry bowl laying in the blanched fries pan. CDI- removed and educated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer & kettle stored with debris; observed pooled sanitizer on line and in 3rd vat to be too weak. CDI- checked source and refilled.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC explained process for cooked chicken quarters as not fully cooking first time and finishing later. CDI- Fully cook the first time until procedures are approved and in place.

Hold cold foods

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 lettuce, crab dip, spinach dip, pasta, smoked trout, olives at bar without dates. Observed garlic and oil, bree, cajun butter out of date. CDI- insturction given

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/PfObserved written procedure for blanched fries to not match the process. Observed cooling for 94F fries but cooling methods listed as N/A.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved salmon undercooked during inspection, PIC states it is offered on lunch menu undercooked but the not asterisked for advisory is missing. RVR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles in the womens restroom with towels. CDI- Removed to storage closet.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved facility thermometer to be inadequate for cut leafy greens or thin fish. RVR

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bracelet on food handler, wait staff scooping ice w/no hair restraint, wearing watch etc..

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

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed large box of roll towels and single use towels stored in restroom.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed clorine sanitizer packets that are used in bar area but no chlorine test papers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the wire rack on the cook line, gaskets heavily soiled.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.16 Store mops for air drying after use.6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hall storage closet and back dry storage area in need of reorganization, item removal to facilitate cleaning.

6-301.14 Hand washing signage shall be provided at all hand washing sinks. No hand washing sink at bar area hand wash sink. Signage provided to PIC.

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be cleaned to sight and touch. Observed soda nozzle (bar area) and tea nozzle with buildup and slicer in storage closet. CDI items moved for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be discarded upon expiration. Observed half-n-half in bar cooler past 7 day hold time. CDI- PIC discarded item.

3-501.15 Cooling shall consist of methods to facilitate heat transfer. Examples of cooling methods are: placing foods into shallow pans, separating foods into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath or adding ice as an ingredient. Observed pans of black beans and Queso being cooled in a bath with low levels of ice. CDI added more ice for bath.

3-304.12 In-Use utensils shall be stored in a container of at least 135 F water. Observed utensils from bar area in a container of room temp water.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to prevent accumulation of debris. Observed underside of mixer soiled with food debris.

. 6-501.114 Premises shall be maintained from unnecessary Items and litter. Observed a broken/not in-use meat slicer in a storage closet.

3-402.11 Parasite Destruction - P. Raw or partially cooked fish, that is listed under the consumer advisory, must have letters stating fish was frozen for parasite destruction or pellet fed. Observed facility with halibut on consumer advisory but no letters proving it has parasite destruction. PIC stated halibut is not undercooked even at consumer's request. Facility will change menu to reflect change in halibut preparation. Verification required to ensure facility is in the process of making necessary changes to the menu. Repeat

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 slicer with dust on it and ladle with food debris on handle. CDI broke down slicer and moved ladle for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for more than 24 hours shall be dated. Foods that are 41F and below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed milk, half and half, cooked asparagus, cooked spinach, crab dip, and cooked mushrooms without date mark. CDI items dated. Repeat.

3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance and maintained in the food establishment. Observed blanched fries held on a 4 hour time without written procedures. CDI provided time sheet to be filled out and available at facility at all times.

3-501.15 Cooling Methods - PF. PHF/RTE foods shall be cooled in shallow metal pans, and shall be separated in smaller portions for cooling. Observed potato and macaroni salad that was in the prep top at 48F and 50F respectively. Facility was actively using foods for service. CDI facility placed food on metal sheet pans to accelerate cooling process.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair and condition. Observed prep top covers splitting away from metal part.

Facility does not have the required paperwork for seafood parasite destruction which are on consumer advisory on the dinner menu. Facility provided this information for salmon, but was awaiting information on other seafood which is not typically undercooked in the facility (halibut, scallops, ect.) Facility is going to fully cook these items and remove them from consumer advisory unless information is found. CDI.

Cooked and cooled foods must reach 165F within 2 hours when reheating. Observed mashed potatoes in a small tabletop hot holding unit with spots as low as 90F. Mashed potatoes were very thick and warming very slowly in this unit. This product was placed back in the oven and after 30 minutes had reached 130F. It was placed back in the oven until it reached 165F. CDI.

Maintain hot foods at 135F or greater. Observed a peanut sauce being held at 105F. According to the PIC, this is because it breaks when heated more. Also observed blanched fries at 90F. If foods are not going to be held at proper temperatures the rules allow Time as a Public Health Control to be utilized. With proper written procedures and labeling, foods may be held out of temperature for up to 4 hours and then must be discarded.

Proper date marking must be utilized for items such as prepared bags of cooked meats, rice etc on the cook lines which are held in the facility for more than 24 hours after perpetration. If items are held at 41F or below, foods must be discarded after 7 days, including the day of preparation for items prepared in house containing any ready to eat product required to be date marked such as butter mixtures, soups, etc. Observed items up front were not date marked and a few items in the walk-in were past 7 days. CDI- by discarding these items. Facility labeling other items. Return visit within 10 days to verify compliance with date marking.

Facility must obtain a small diameter probe thermometer as thin items are present in the facility for which the current dial stem thermometer is not designed to be used. Also observed dial stem thermometer reading 170F in a glass of ice water. This was recalibrated. Return visit within 10 days to verify a new thermometer has been obtained that meets the rules.