MARIPOSA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes piled up blocking the hand sink near dish area. CDI: dishes were moved.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef being stored over raw bacon inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top above 41F. Items were double panned. Ambient air of prep top/unit was 33F. CDI: Items were placed in freezer to cool. EHS will conduct long term compliance visit. During visit EHS will determine if a risk control plan is needed. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed peruvian bowl with “soft” egg without an asterisk. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice and harrisa sauce cooling at 0F/min. Items were in ice bath in thick portions. CDI: PIC spread out items into thin portion and placed 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed white microbial growth on packaged strawberries in the upright reach-in unit. CDI - PIC voluntarily discarded the strawberries. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed one batch of shellstock from January with no sell date. Discussed requirement of shellstock last sold date procedures. CDI - PIC traced back last sold date to 1/8 and added to tag -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at the dishmachine dispensing at 0 ppm after multiple attempts and priming the machine. PIC changed old sanitizer bucket. Dish machine sanitizer concentration read 0 ppm using chlorine test strips. CDI - PIC contacted Ecolab technician who arrived onsite during the inspection to assess equipment. Technician primed the machine which began to sanitize at 50-100 ppm. ECOLAB technician discussed with PIC about daily checks, how to prime the dish machine and verification of sanitizer concentration with test strips. REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed sticker attached on stacked deep plastic containers and food debris on utensils used for prep stored as clean on shelving unit. CDI - PIC transferred all utensils and containers to the dish pit to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed hard boiled eggs and raw beef cold holding at 52 F and 48 F, respectively. CDI - Hard boiled eggs placed into new fresh ice bath and raw beef voluntarily discarded. -1.5- 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.

3-501.13 (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 yellow fin tuna thawing in three vacuum sealed packages inside of the walk-in cooler. CDI - PIC instructed to open packages. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop and measuring cup with their handles submerged in dry goods. CDI - Handles positioned upwards. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at two cold drawer units, one prep reach-in unit (right door) and loose gasket at reach-in freezer. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale build-up on interior surfaces of dish machine. Clean and maintain. -0-

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 holes in wall at dish pit. Repair. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. 6-301.14 Post a handwash sign at each handsink. Observed metal scrubbing pad stored inside of hand sink located in the dish pit and multiple spray bottles stored inside of the hand sink adjacent to the mop sink. Hand wash signage missing at 1 of 2 of these hand sinks. CDI - All items removed and facility provided a hand washing sign. -1-

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41 F or below; or at 135 F or greater except raw EGGS may be received at 45 F or less. - P. Observed milk temping between 45-51 F upon its delivery. CDI - PIC rejected order from food purveyor. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible greasy debris on two plastic food containers stored as clean on shelving units. CDI - PIC voluntarily discarded utensils. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed tzatziki sauce and marinated steak cold holding at 47 F and 48 F, respectively. Discussion with PIC revealed that Tzatziki had been used to fill the line but was unable to determine marinated steak. CDI - Tzatziki relocated to reach-in freezer and rapidly cooled down and marinated voluntarily discarded. -0- 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.

REPEAT VIOLATION: 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 the following products exceeding their 7 day requirement: Chili oil (prep 8/24), pistachio feta (prep 9/13), two containers of muhammara dip and one container of sausage (both prepped on 9/14). CDI - PIC discarded expired foods. Observed the following items without date labels: Hard boiled eggs and creamed corn. PIC traced their prep dates to 9/20 and 9/21. CDI - Allowed the PIC to properly date label foods. Facility placed on 30 day intent to suspend due to long term non-compliance following risk control plan. 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.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers wet stacked on the utensil rack and above the prep station. CDI - PIC voluntarily discarded utensils. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed several damaged rubber spatulas. CDI - PIC voluntarily discarded spatulas. -0-

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 interior of prep reach-in unit across from the cookline with water pooling. Observed heavy ice build up on vents in reach-in freezer. Also observed food debris accumulating underneath flap top grill. Clean and maintain all areas clean to prevent pest harborage. -1-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed unsalted butter, grapefruit, confeit, raw chicken and bags of portioned chicken cold holding > 41 F; unsalted butter held in ambient temperatures next to stove top and others were in their respective refrigeration units. Refer to temperature observation chart. With the exception of unsalted butter and raw chicken, all other foods were held > 41 F since yesterday. CDI - Foods from yesterday voluntarily discarded. Raw chicken placed into deep ice bath. Discussion with PIC regarding placing unsalted butter on TPHC and time stamp added. -3- 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. Observed no date marking on fresh mozzarella first used yesterday. CDI - Allowed food employee to properly date mark. REPEAT VIOLATION: 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 the following products exceeding their 7 day requirement: Spinach dip (4/16-4/22 & 4/18-4/24), chorizo 4/19-4/25, prosciutto (4/21-4/27), risotto & grapefruit (4/22-4/28). CDI - Items voluntarily discarded by PIC. Observed the following products without date labels: Ricotta cheese, sundried tomatoes and duck. CDI - All products voluntarily discarded. -3- ***Facility placed on a risk control plan for non-compliance on date marking and disposition practices. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no written procedures or time stamps available for unsalted butter being held on time. CDI - From discussion with PIC, product was removed from the WIC at 10 AM. Allowed PIC to document start time and end times and filled out TPHC form during inspection. -0-

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 yellow fin tuna thawing in its packaging inside of the walk-in cooler. CDI - Food employee instructed to open packages. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled squeeze bottles in reach-in unit. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oysters and packaged extra aged parmesan cheese stored on floor in WIC. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack. Allow to air dry prior to stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying knives with wiping cloth. Discontinue this practice. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards heavily scratched and scored. Replace or resurface. 4-501.11 Maintain equipment in good repair. Observed torn gasket at 2 door reach-in unit. Replace. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on all refrigeration units accumulating food residue and debris. Observed interior of reach-in unit with water pooling. Also observed food debris accumulating underneath flap top grill. Clean and maintain all areas clean to prevent pest harborage. -0.5-

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC with limited knowledge on exclusion procedures. Facility’s employee health policy does not include complete information on exclusion nor restriction procedures. CDI - Discussed employee health policy and provided copies of agreement form in English and Spanish. -0-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. - Pf. Observed a batch of oysters separated into a smaller portion and placed in the walk-in cooler without a shellstock tag. CDI - Educated the PIC on keeping shellstock tags with the product until all product is sold. Second tag placed in the container. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed two batches of shellstock from December with no sell dates. These were also stored out of order with the most recent batch from February in an envelope. Discussion with PIC about requirement of shellstock dates and organizational procedures. ***Verification visit required to check the order and the dates of the current shell stock.

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw duck stored over container of ready to eat potatoes and tuile mix (containing raw egg whites) stored over ready to eat sauces in the prep reach-in unit. No physical evidence of contamination observed. CDI - PIC rearranged storage order. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on blade of can opener. Equipment not used for today’s prep. Also observed 2 soiled knives stored as clean. CDI - All utensils removed to the 3-compartment sink to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at the dishmachine dispensing at 0 ppm after 3+ cycles and priming. Dish machine not yet used today, per PIC. CDI - PIC contacted ECOLAB repair technician. Technician arrived onsite after 10 minutes and replaced squeeze tube and dish machine is now dispensing properly. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several prepared TCS applicable foods temping between 44-64 F inside refrigeration units. Some were recently prepared and others were held > 41 F overnight. Refer to temperature observation chart. EHS also observed Moroccan pies held out in ambient temperature for an hour temping at 62 F. Discussion on ensuring that the TCS foods are maintained at 41 F or below. CDI - Items prepared for today’s services were removed to the walk-in cooler/place in ice baths, products from last night voluntarily discarded and the Moroccan pies were immediately placed into the oven and reheated > 165 F. -1.5- 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.

REPEAT VIOLATION: 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 the following products exceeding their 7 day requirement: House made kimchi (1/23), cream cheese (1/23), blanched seaweed (1/31), risotto (2/5), quinoa (2/6), coleslaw (2/7) and an opened container of diced tomatoes without date label being held past manufacturer’s date of 2/12. CDI - Items voluntarily discarded by PIC. Observed the following products without date labels: Cous cous, portioned rice (various), lamb and tomatoes. PIC traced back lamb and rice to 2/12 and allowed to properly date mark. Remaining products voluntarily discarded by the PIC. -3- Product disposition form provided to facility. ***Future visit for long term compliance, next repeat will implement a risk control plan. 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.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed facility is ROPing raw duck and raw chicken without Health Department approval. CDI - Products voluntarily discarded in the trash. 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP duck in the walk-in cooler (with dates exceeding 48 hours). CDI - PIC voluntarily discarded duck in the trash. Recommended either following ROP without a variance by following the above procedures OR do not ROP these RTE foods. -1- Product disposition form provided to facility.

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 knifes stored in between the wall and prep table. Discontinue this practice. CDI - Food handler removed knifes and utensils were rewashed and sanitized. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential food saver vac sealer in the facility and used to ROP various proteins. Remove from facility. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test dish machine chlorine sanitizer solution. CDI - ECOLAB technician contacted and delivered fresh test strips. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored with resale products in the walk-in cooler. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler turn off the faucet with their barehands after washing their hands. CDI - Food handler rewashed their hands and turn the faucet off with a paper towel. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 When EHS asked about a product and temperature the PIC touched the top portion of the food with their barehands. CDI - PIC voluntarily discarded the top position of the food. Education and discussion on no bare hand contact with the ready to eat foods. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsoap being stored in the warewashing handsink. CDI - PIC removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops stored over cooked beef in the reach in cooler. CDI - PIC rearranged storage order. All other refrigeration units are good with storage order, will keep at half demerits. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked duck in the cooler drawers at a temp ranging from 59-85F. PIC stated that this was prepped this morning at 9AM and was in the process of cooling. Discussion on ensuring that the TCS foods reached 41F or below prior to placing in the refrigeration units. CDI - PIC removed and placed on a sheet pan to rapidly cool to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked potatoes and cooked beef in the low profile reach in cooler without a date. PIC stated this was prepped on Sunday. CDI - Allowed PIC to properly date mark. Observed roasted eggplant and roasted carrots without date marking. CDI - PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed salmon on the lunch menu offered undercooked without reminder. Verification visit required to ensure compliance in 10 days.

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 beans removed from the can cooling in the walk in cooler covered. CDI - PIC removed the cover to cool rapidly. Observed just prepped cooked duck placed in a deep pan and into the cooler drawer without cooling properly. CDI - PIC removed and placed on a sheet pan and into the 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed once live roach crawl on the counter top table next to the salad prep top cooler. Contact your pest control to seek out the source. Cleaning is needed under ALL equipment along the floors and walls. Pest control did treat this past Sunday.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed some food handlers without effective beard restraints and/or hair restraints. Provide.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack. Allow to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting heavily scratched and scored. Replace or resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on all refrigeration units accumulating food residue and debris. Clean and maintain. Observed interior of all refrigeration units in need of cleaning. Clean and maintain.

shall be clean. Caution should be used to minimize food exposure. Observed on ceiling panel missing in the dishmachine area and kitchen prep area. Replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls behind all cookline equipment and oven accumulating large amounts of grease and food debris. Clean and maintain to prevent attracting pests. Observed floors under refrigeration equipment, shelving, prep tables, etc. throughout the kitchen in need of cleaning. Clean to prevent attracting pests.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open Gatorade in the 3-door reach in cooler. CDI - PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground lamb over cooked pork belly in the reach in cooler. CDI - PIC rearranged the 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 Observed sanitizer at the dishmachine dispensing at 0ppm. CDI - PIC primed the machine and it is now dispensing properly. Observed sanitizing bucket at 0 ppm of quat. CDI - PIC remade the sanitizer. 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

3-501.18 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 the following TCS foods without datemarking: short ribs, bechamel, garlic in oil, cooked grits, creme fraiche, sautéed onions and peppers. Observed the following exceeding 7 days: fritter mix (5/23), andouille sausage (5/22). CDI - PIC voluntarily discarded all these foods. REPEAT. Failure to comply may result in further permit action or developing a risk control plan for datemarking. 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 tomato sauce cooling improperly, only surrounded with ice on the bottom portion of the container therefore the top portion was not cooling quickly. CDI - Food handler corrected by submerging the sauce in a bowl of ice and stirring reached under 70F within the 2 hours. Observed ribs cooling covered and stacked in the walk in cooler. CDI - Food handler vented and placed in the freezer to cool rapidly. 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 ray ingredient bin labels fading. Relabel to prevent misuse.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor. CDI - PIC elevated off the ground.

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 knife stored inbetween cooler and prep table. Discontinue this practice. CDI - PIC removed knife and was rewashed and sanitized.

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 on ceiling panel missing over the dishmachine. Replace.

6-303.11 Provide required lighting intensity. Observed burnt light over the dishmachine. Replace the burnt light.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the dry rack in dishmachine area, observed open Gatorade in the 3-door reach in cooler. CDI - PIC removed.

6-301.14 Post a handwash sign at each handsink. Observed all handsinks (kitchen, mop sink, restrooms) without handwashing signs. CDI - Provided PIC with handwash signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following cold holding above 41F: grilled chicken 96F (rack at cookline); pork belly 62F (counter top of reach in cooler); tzatziki sauce 54F (reach in cooler); unsalted butter 56F (cookline). CDI - PIC voluntarily discarded all of these foods. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following foods exceeding 7 days: tzatziki sauce (1/4); grits (1/3); feta (12/8). CDI - PIC voluntarily discarded all of these foods. 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 grilled chicken improperly cooling covered in the reach in cooler. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing in hot water. CDI - PIC voluntarily discarded the shrimp. Discussion on properly thawing.

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 small containers of flour and baking soda not label. Properly label to prevent misuse.

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 cooking utensils stored at the cookline in standing water. Discontinue this practice and store in either 135F water or no water. Ensure these utensils are being cleaned and sanitized every 4 hours.

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 on ceiling panel missing over the dishmachine. Replace.

6-303.11 Provide required lighting intensity. Observed burnt light over the dishmachine. Replace the burnt light.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese and raw salmon +41F. Placed in units 30 minutes prior. Items moved to freezer to reach 41F or below. .

4-501.11 Maintain equipment in good repair. Condenser unit in walk in dripping. In process of being repaired.

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. Ceiling vent in back ceiling dusty and in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on top of onions. Raw shrimp stored above RTE rice. CDI- Storage order reversed. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, fries, Taziki, hummus, tomatoes all in flip top 1 recorded above 41F. Flip top 1 ambient temp. Recorded 38F. Suspected employee error in food products. CDI- Food was just placed in, Placed on TPHC and discarded after lunch. 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 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 Rice, potatoes cooling in flip top coolers. Rice, potatoes, cauliflower all cooling at room temp. On cooling rack. CDI - All placed on sheet trays for rapid cooling in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.i Some employees prepping food without a hair restraint.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Knife stored in crevice between two flip top coolers. 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. Scoops stored in water <135F.

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. Ceiling vent in back ceiling dusty and in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Personal drink stored on cutting board. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two personal phones stored on cutting board.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P PIC washed hands but did not dry using an approved paper towel barrier. CDI- Re washed hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE cheese in WIC, CDI - Storage order reversed. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored above raw ground beef, CDI- Chicken moved. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was hooked up to Quat sanitizer and was not dispensing. CDI- Quat chemical bucket moved and exchanged for liquid bleach. Machine primed and recorded at 200ppm 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Duck, mixed veggies and tomatoes holding above 41F, CDI- Discarded. 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 .

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two bottles of lemon juice stored in sink. CDI- Removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cream cheese mixture and garlic in oil exceeded 7 days. CDI- Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing hair net during prep of food.

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 Raw tuna stored in reach in freezer above RTE corn and pork belly. CDI - Storage order reversed. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Bag of frozen raw salmon sitting on bag of frozen raw chicken. CDI- Reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Some metal containers soiled with food debris. CDI- taken to sink

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing disclosure. VR.

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 . Cauliflower, mushrooms cooling on speed rack in room temp. Employees were letting steam come down before placing in WIC, That is acceptable but active cooling must begin at 135F. REPEAT

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. Personal open cup stored on top shelf near dish pit., CDI- Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork belly and spring mix recorded above 41F, CDI- 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooked squash cooling in covered container. CDI- Dumped onto sheet tray.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a beard guard.

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.’ In use utensils stored in container with water recorded at 88F. Store in hot water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and in need of replacing.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Multiple items stored in handsink, Keep access to handsinks clear. CDI- Items removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw lamb ball on French fries in drawers. CDI- Product discarded 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 Raw eggs stored above cooked salmon in WIC. CDI- Salmon moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Bar dish machine did not dispense correct Sanitizer, CDI- Primed and dispensed correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle frisée with bare hands. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawer holding food above 41F. CDI: Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus dated 12/7, onion jam dated 12/20 and chicken sauce dated 12/28. CDI: Items were pulled from frozen and no date marked on them. CDI: Items properly dated. Observed deviled egg sauce from 12/28. CDI: Product voluntarily discarded. REPEAT VIOLATION Some Improvement from previous inspection. Less items were improperly dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on potatoes in reach in. Observed no date mark on goat cheese in reach in. CDI: Items date marked. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for pork belly hash and sausage pita which have undercooked eggs. CDI: Menus corrected during inspection. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles of water, oil, or container of salt at pizza station. CDI: Products labeled. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on the floor. CDI: Buckets removed from floor.

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.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler chipping/beginning to rust. REPEAT VIOLATION All other previous violations corrected except shelving.

6-303.11 Intensity-Lighting - C Observed light over dish area has burned out. Replace light.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink by the 3 comp sink blocked by a fan. Ensure to maintain access to handsinks at all times. CDI employee unblocked the handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink by the 3 comp sink. Ensure to provide hand soap at all times at all handsinks. CDI PIC provided handsoap for the handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw eggs stored above chicken stock in the walk in cooler. Ensure to store in proper order. CDI PIC rearranged to proper order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken stock, cut tomatoes, and grits not date marked. PIC stated that items were prepped the day prior to the inspection. CDI PIC labeled proper dates. 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 containers of potato confit (dated 8/20) and tomato sauce (dated 8/17) held past 7 days. Observed tomato sauce dated 8/7. PIC stated that item was pulled from the freezer to thaw the day before. EHS discussed adding pull dates from the freezer. CDI PIC voluntarily discarded TCS food held past 7 days and added the proper date of the tomato compost.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the consumer advisory without astericks denoting that the items are served raw or undercooked (steak tartare, burger, ceviche, etc.) CDI PIC provided astericks to the menu and printed new menus by the end of the inspection. Repeat violation. Points were not escalated due to previous menu items fixed for proper consumer advisory.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic bottles by the prep station and pizza oven without labels. Ensure to label to easily identify.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees actively prepping food without a hair restraint. Ensure to wear a hair restraint such as a hairnet or hat. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelves beginning to rust in the walk in cooler. Observed gasket in the walk in cooler damaged and torn. Ensure to repair or replace. PIC stated that he has quotes for replacing the gaskets and is waiting on approval. Repeat violation.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a broken soap dispenser at the handsink by grill. PIC stated that they are ordered a part to repair the soap dispenser.

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 missing shellstock tag for oysters. PIC is going to call purveyor to get a reprint of the tag. VERIFICATION REQUIRED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multi-surface cleaner in sanitizer dispenser, not sanitizer. Employee was sanitizing dishes with the multi surface cleaner. CDI: Chemical product was switched out for the quat sanitizer product. Dishes were rewashed, rinsed, and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed eggs that were not fully cooked in reach in cooler cooling down. CDI: Eggs were 58F and were just cooked within 1 hour of arrival. Eggs were finished cooking and reached proper final cook temperature of 145F. Observed employee pull chicken out of oven and take a temperature. EHS asked employee if chicken was finished and she stated yes. Chicken was below 165F in the middle of it. CDI: Chicken finished cooking. EHS educated employee on the need to check products throughout to ensure final cook temperature is reached.

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 no times marked for items held on TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon as a salad add on not asterisked on lunch and brunch menus and fried egg not asterisked on lunch menu. CDI: Menus changed during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed french fries and rice cooling on speed rack in kitchen at room temperature. CDI: Items relocated to walk in for rapid cooling.

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

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 cup with no handle in popcorn.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee eating on prep surface with clean utensils. CDI: Employee moved to designated eating area. REPEAT VIOALTION Previous violation corrected.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Observed gaskets on reach in coolers and walk in cooler damaged. PIC stated that gaskets have been quoted and will be ordered by next week. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees move from raw foods to ready to eat foods and change gloves, but not wash hands in between. CDI: Employees directed to wash hands and did. PIC and EHS decided that deli paper or other utensil/barrier will help with this issue. PIC will implement this with next service.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the kitchen handsink upon arrival. CDI: Ice melted. Employees directed to only use handsink for handwashing. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce and other ready to eat foods throughout walk in. CDI: Employees were educated by EHS and given the walk in cooler storage order poster/sticker. Walk in was reorganized during 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 one container of tuna salad with a date of 3/12. CDI: Product voluntarily discarded. All other items properly labeled throughout restaurant. REPEAT VIOLATION Improvement from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle with oil on line with no labeling. REPEAT VIOLATION Improvement from previous inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee cell phone stored on cutting board. CDI: Phone moved and cutting board washed.

4-501.11 Maintain equipment in good repair. Observed gaskets on some reach in cooler doors and on walk in cooler door damaged. Observed rusted shelving in walk in cooler.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee make sandwiches with barehands. CDI :Items voluntarily discarded. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee in dish area get water from handsink for use to dilute presoak chemical. CDI: Employee directed to only wash hands in the handsink. Employee obtained water from 3-comp.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed french kiss oysters with no tag. CDI: Oysters voluntarily discarded. 3-203.12 Shellstock, Maintaining Identification - PF Observed french kiss oysters comingled with beau soleil oysters. CDI: French kiss oysters discarded. PIC advised to keep all shellfish in separate containers based on type and batch.\

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spiced peaches that were frozen and pulled to thaw with no date mark. Prep dates were over 7day date mark. Observed ham in reach in with no date mark. CDI: Items properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 3 items on menu not asterisked that are served raw or undercooked. CDI :Items asterisked and menus printed. REPEAT VIOLATION

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed dehydrator in facility. Facility is currently dehydrating tomatoes. PIC also showed EHS dehydrated peppers he had done. CDI: Products and equipment removed from restaurant.

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 squeeze bottles with unidentifiable liquids that were unlabeled. Employee was not immediately sure what product was. CDI: Liquids were identified as water and brandy.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils in standing water at fryer station. Water was 81F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel dry a few dishes. CDI: Employee began air drying dishes.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed side wall of bar to be exposed stone that it is not smooth and easily cleanable. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee can of redbull stored on shelf above prep area. CDI: Drink relocated. REPEAT VIOLATION

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting buns in half for burgers with bare hands. CDI: Buns voluntarily discarded. Employee washed hands and donned gloves. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers with sticker residue stacked on top of each other, stored as clean. CDI: Items returned for washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front line prep cooler holding food above 45F. No items were in the cooler over night, per employee. CDI: All items for lunch placed on TPHC, or rapidly cooled on ice. All items for dinner returned to properly working cooler for rapid cooling. See #45 REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed roasted asparagus and tuna dish and painted hill ribeye dish with no asterisk but served raw or undercooked. CDI: Menus corrected during inspection.

3-501.13 Use approved thawing methods. Observed salmon and turkey thawing in sink under running water. Products were above 45F. CDI: Items placed in walk in cooler to rapidly cool. Education given to employee about how food must not go above 45F.

4-501.11 Maintain equipment in good repair. Observed front line prep cooler holding foods above 45F. No items were in the cooler over night, per employee. CDI: All items for lunch placed on TPHC, or rapidly cooled on ice. All items for dinner returned to properly working cooler for rapid cooling. See #20. Observed gasket on 2 door reach in and on walk in damaged.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed side wall of bar to be exposed stone that it is not smooth and easily cleanable. 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 wall near ice machine. Observed fan with dust build up in dish washing area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on prep surface. Observed drink stored on rack over clean dishes. CDI: Drinks relocated.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken, remove gloves, and don new gloves, then handle ready to eat food with no handwash. Observed several employees don gloves with no handwash. CDI: Employees directed to wash hands before donning gloves. REPEAT VIOLATION

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees handling ready to eat foods with barehands several times during inspection including ready to eat greens, bread, side dishes, and lemon garnishes at the bar. CDI: Employees directed to not handle ready to eat foods with barehands. Some dishes remade, others were reheated to above 165F, and others discarded. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 employees rinse utensils off in handsink. CDI: Utensils taken to 3-comp for washing.

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 bison prepared this morning cooling at a rate of 0F/min. CDI: Bison placed on ice and necessary cooling rate was exceeded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top right cooler drawer items above 45F on grill line. CDI: Items rapidly cooled in walk in. PIC advised to turn down cooler and service if necessary. All other drawers holding food in compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of bolognese dated 2/27 and one container of bolognese not dated. CDI: Items voluntarily discarded. All other items in compliance throughout facility.

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 bison cooling in reach in cooler while tightly wrapped. CDI: Bison placed in ice to rapid cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with various pieces of unapproved jewelry. REPEAT VIOLATION

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed robo coup blade with jagged edges in need of replacing.

2-201.12 Exclusions and Restrictions - P Observed employee with open wound on wrist/bottom of hand. Glove covers most of wound but not all. Ensure that wounds are properly covered. CDI: PIC asked to ensure employee covers wound at all times until it is healed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P After employee was asked to don gloves, she did so without washing hands. CDI: Employee then washed hands. Employee continued to wash hands before donning gloves throughout rest of inspection.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee place gruyere cheese in bag, handle bread, and cut scallions with bare hands. Items need to be heated to 165F or discarded. CDI: Employee educated on when to wear gloves. Employee directed to wash hands and don gloves when handling food in a ready to eat form.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer with dried food debris on it. CDI: Employee cleaned it during inspection. Observed PIC use tasting spoon twice before sending it to be washed. PIC advised to ensure tasting spoons are only used once. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of dispenser at 100ppm. Observed sanitizer in 3-comp, during washing to be 50ppm. CDI: EcoLab called. Hand dilution will occur until it is fixed.VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed duck, lamb, and farro holding above 45F. CDI: Items placed on ice to rapidly bring temperature down. PIC stated items had been in the cooler less than 2 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items served raw or undercooked with no asterisk on menus. REPEAT VIOLATION

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

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 ladel, spoon, and whisk stored in room temperature water. CDI: Items removed from water. Water disposed of.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 100F while dishes were being washed. CDI: Hot water was added so that vat was at least 110F.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipping paint on wall next to open oven and dessert cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink cup stored on prep table. Observed employee gatorade bottle stored on shelf above and adjacent to customer food. CDI: Items relocated. Observed cell phone stored on cutting board. CDI: Phone relocated. Cutting board taken to 3-comp for wash, rinse, and sanitize.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods in reach in cooler. CDI: Eggs relocated to safe location.

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 hot pickled, blanched mushrooms made a week and a half ago, in reach in cooler. CDI: Item voluntarily discarded. Observed lentil soup with 9/13 in reach in cooler. CDI: Item voluntarily discarded. Observed sumac dressing and blue cheese souffle batter from 9/14. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed braised bison on the brunch menu, served with poached egg to not have an asterisk. VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed chuck beef thawing in sink with no running wter. CDI: Cold water turned on.

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 employees wash hands and then turn off faucet with bare hands, thereby recontaminating them.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC handling ready to eat sandwich with bare hands upon arrival. CDI: PIC directed to wear gloves when handling ready to eat food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 employees use handsink to wash thermometer and to wash spoon. CDI: Employees directed to use 3-comp for washing utensils. REPEAT VIOLATION

3-201.11 Use food from approved sources only. -P Observed chanterelle mushrooms wild foraged with no mushroom tag present. All other information was provided as required by law. CDI: Consultation with the state resolved that due to lack of mushroom tag availability, no tag for today is ok. Forager must fetch tags from the office, prior to sale of mushrooms to restaurants. PIC must ensure that tags are affixed to mushrooms and all paperwork is properly filled out. VERIFICATION REQUIRED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at bar dish machine. CDI: Maintenance called. All bar items going to back dish machine for cleaning. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sheet pan of rabbit stored on speed rack. Item was supposed to be added to a stock. PIC stated that they got busy and it was forgotten about. CDI: Item voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front flip top unit holding food items at 49F. CDI: All items were prepared this morning. All items placed on ice for rapid cooling. Observed walk in cooler holding items at 49F. PIC stated that cooler was in temperature this morning. CDI: All items placed on ice. Maintenance called. Items rapidly cooling before end of inspection. VERIFICATION REQUIRED

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods with no date mark. CDI: PIC labeled items with proper date. 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 pimento cheese in reach in cooler with date of 6/22. CDI: Item voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no pre-written procedures for TPHC on site. All food items were properly labeled with discard time. CDI: PIC directed to ensure that TPHC procedures remain on site.

7-201.11 Store toxic materials to avoid contamination. -P Observed multi purpose cleaner stored over liquor at bar. 7-102.11 Common Name-Working Containers - PF Observed orange liquid in spray bottle with no label. CDI: Item properly labeled as multi purpose cleaner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen protein stored on floor at prep sink. PIC stated that it was just delivered and they are thawing it out so that it can be cooked. CDI: Item relocated to cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees upon arrival with no hair restraints on.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon and whisk stored in water at 93F. CDI: Utensils taken to 3-comp.

4-501.11 Maintain equipment in good repair. Observed dish machine at bar to not be functioning properly. REPEAT VIOLATION VERIFICATION REQUIRED

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse steamed milk pitcher out in handsink at the bar. CDI: Employee corrected. Observed black knife bag in handsink near 3-comp sink. CDI: bag relocated. REPEAT VIOLATION

3-203.12 (C)(2)(b) Do not comingle different batches of shellstock. Observed oysters in a bag placed into the same ice as the oysters that were already in the metal pan. CDI: Oysters in bag removed from ice and placed in its own container.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one metal container of raw eggs stored over ready to eat items in reach in cooler. CDI: Eggs moved to bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up on ice shield.

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 4 containers of lentil soup in reach in cooler with date of 3/22. CDI: Items discarded. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chicken liver pate and poached egg not asterisked to the consumer advisory on the menu. CDI: Items asterisked today during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets to be at 50ppm quat. Employees were using hot water to fill buckets. CDI: Employees directed to use cold water, all buckets changed and reading at 400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two items wet stacked on rack in dish area. REPEAT VIOLATION Improvement from last inspection

4-501.11 Maintain equipment in good repair. Observed bar dish machine to not be functioning. PIC stated that all items are going back to the kitchen dishwasher for wash, rinse, and sanitize.

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 food employee washing hands and not using a protective barrier to turn off faucet. CDI food employee rewashed hands and explained correct hand washing procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC washing mixer in handsink. CDI informed PIC handsink was only for washing of hands and not utensils.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Make sure to separate unwashed produce from washed produced. Observed unwashed produce in walk in cooler above ready to eat foods. CDI unwashed produce was moved below ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active warewashing and sanitizer was reading 50 ppm of quat. CDI PIC contacted Ecolab to service dispenser and 3 compartment sink will not be used untill sanitizer is dispensing to correct concentrations. EcoLab person came out during inspection and fixed the equipment.

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 mushroom tarts sitting on speed rack by ovens at 82 degrees since 10:30 this morning. CDI Items were discarded due to not making proper cooling parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in walk in cooler being held above 45 degrees such as grilled octopus, baba gnoush, tomato soup due to fan being blocked, not allowing cold air to circulate through the cooler.CDI Items were removed from blocking fan and rearranged to make sure circulation would occur. Walk in cooler holding properly throughout by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers throughout facilty such as bison, grilled onions, and tomatoes not date marked. CDI All items were allowed to be back dated. REPEAT VIOLATION.

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 blanched fries cooling on speed rack. Observed blanched sweet potatoes cooling in deep container with little ice surrounding it. Observed mushroom tarts cooling on speed rack. CDI: Tarts moved to TPHC, all other items rapidly cooled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of clear liquids, oil and containers of spices without a common name. Make sure to label all working containers of food.

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

l4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at warewashing. Observed employee towel drying dishes after sanitization. Make sure to allow adequate air drying.CDI: Items separated for air drying. Employee corrected. REPEAT VIOLATION

5-501.17 Provide a covered waste bin in female restrooms. Observed no waste bin with lid in female restrooms.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting vegetables for plate garnish with no gloves on. CDI-by instruction.

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 cooked lobster and soup that had been cooked and frozen not datemarked as required. Items that have been frozen must contain the freeze, thaw and prep date as an indication of how many of the original seven (41F or below) or four days (45F-42F) have been used. CDI-product was datemarked. 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 Octo and Ricotta cheese held past the discard date in the reach-in cooler.

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 blanched fries and cooked eggplant cooing on a speed rack at room temperature. CDI-items placed in walk-in cooler to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack in the dishmachine area.

4-501.11 Maintain equipment in good repair. Observed a water leak from pipe under dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on rack above clean dishes.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer less than 200ppm. CDI-sanitizer remade to correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in cold drawers holding at temperatures above 45F. (raw hamburgers, scallops, raw chicken, blanched fries, roasted tomatoes) see temperature chart, CDI-product voluntarily discarded. (REPEAT) VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries at 60F in cold drawer. CDI-discussed TPHC procedures with management. TPHC form emailed to operator.

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

4-501.11 Maintain equipment in good repair. Observed cold drawer reach-in coolers unable to maintain temperatures at 45F or below. Per management, a service technician has been contacted. VERIFICATION REQUIRED. (REPEAT)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan with dusty build-up in 3 comp sink area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw rabbit and raw chicken stored together in the the same bus tub in walk-in cooler. CDI-PIC relocated chicken to correct location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed goat cheeese, hummus, lettuce, tzatziki sauce in Entree flip top cooler holding at temperatures above 45F. (see temperature chart).( Entree cooler is in need of repair to ensure cooler is capable of maintaining temperature at 45F or below.) Observed cooked bison from yesterday at 50F in walk-in cooler. CDI-all items discarded. *VERIFICATION REQUIRED*

|3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach, cooked clams, potatoes, soup, ricotta cheese, and roasted pork not datemarked as required. CDI-all items datemarked accordingly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked lentils dated 02/14/16 and egg whites dated 02/13/16 in reach-in cooler. CDI-items discarded. *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 several menu items requiring disclosure not asterisked on the menu. (poached eggs, braised bison, citrus cured salmon, salmon, "todays" oysters, beef tar tar, seasonal flatbread (fried egg on top) *VERIFICATION REQUIRED*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of sanitizer not labeled as required. CDI-PIC labeled.

3-501.13 Use approved thawing methods. Observed raw chicken sitting out on prep sink thawing. CDI-chicken placed in walk-in cooler.

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 squeeze bottles of oils and sauces and spices not labeled as required.

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

4-501.11 Maintain equipment in good repair. Observed Entree flip top unit on front line with an ambient air temperature of 66F. All food items in unit were discarded and a service request for repairs were made. *VERIFICATION REQUIRED*

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee quickly rinse soap off hands in handsink without scrubbing hands together. Employee then turned faucet of with hands. Use paper towel to turn faucet off so not to recontaminate hands. CDI- by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee filling up coffee pitcher in handsink behind bar. CDI by instruction. Observed equipment stored in handsink by walk-in cooler. CDI-Equipment was removed from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed upackaged bag of raw duck head stored over frozen berried in low reach-in freezer. CDI- Frozen berries were voluntarily discarded by PIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of nectar in storage with no lid.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork and tuna salad labeled with incorrect date in walk-in cooler. Observed grit cakes not date marked in walk-in cooler. Observed chicken salad and cooked octopus labeled with incorrect date in prep cooler. Observed cooked beans in prep cooler not date marked. CDI-Items were voluntarily discarded by PIC, items labeled with incorrect date that PIC knew date of preparation were relabeled with correct date. These items included chicken salad and cooked octopus. Observed rice in cold drawer with no date mark. PIC stated rice came from larger batch in prep cooler, which was not labeled either. CDI-Batch was labeled with correct preparation date.

7-201.11 Store toxic materials to avoid contamination. -P Observed dry erase marker board cleaner stored on rack above various spices and cooking products. CDI- Product was relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of sauce on floor of walk-in cooler. CDI-Container was placed on rack in walk-in cooler off floor.

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 several scoops used for various dry goods stored on top of soiled lid containers. Store scoops in food with handle out or in frequently sanitized container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on hood equipment in kitchen. Observed accumulation of food debris and residue on top of dishmachine. Observed heavy dust build up on fan next to dish machine.

~ 2-301.14 When to Wash - P - Wash hands before doning gloves. Observed a food employee begin to put on gloves without washing their hands in between. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed PIC touch cut lettuce with their bare hands. CDI, operator voluntarily discarded 2 pans of lettuce.

6-301.12 Hand Drying Provision - PF - A means to dry hands shall be supplied at each handwashing sink. Observed no hand towels at handwashing sink behind bar. CDI, handwashing towels were supplied during inspection. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and easily accessible for employee use. Observed sanitizer bottle stored over handwashing sink in kitchen. Observed whisk placed in handwashing sink in kitchen. Observed a towel stored over handwashing sink behind bar. CDI, operator removed items.

3-402.11 Parasite Destruction - P - Supply parasite destruction records for fish offered undercooked. Observed menu labeled with yellowtail and PIC stated that yellowtail tuna was the fish product. Observed no packaging avaialable for yellowtail fish and operator provided an invoice stating that fish was Himachi. Operator Adam Purke, contacted suppliers and Adam stated that Himachi was not a tuna species according to his supplier. CDI by instruction. Adam stated that facility will update menu and discontinue serving Himachi dish undercooked until proper parasite distruction records are obtained.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed package of raw meat "tartar" stored with prociutto and removed from commercial packaging. CDI, operator relocated foods for proper sotrage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer at chemical dish machine behind the bar not providing proper concentration of chlorine sanitizer. Repeat. Observed quat sanitizer in bucket and 3 compartment sink below required concentration. CDI, operator refilled bucket and sink to proper concentration and operator stated he will be relocated glassware to wash at dish machine in kitchen.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous foods shall be cold held at 45 degrees F or below. Observed cut lettuce in low reach in drawer unit below grill at 60 degrees F. Observed shredded and cut lettuce at flip top prep unit 2 above 45 degrees F. Observed blue cheese sitting on ice at 54 degrees F. Observed shell eggs on ice at 64 degrees F. Observed chicken bone in walk in cooler at 48 degrees F that operator stated was placed in unit to cool overnight. CDI, operator voluntarily discarded lettuce,. chicken bone, and relocated other foods to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 1 container of rice not date marked and other foods that operator stated was prepared last night but will be used within 24 hours. CDI by instruction.

3-501.15 Cooling Methods - PF - Use proper methods to thaw foods. Observed peppers cooling in covered container on rack at 114 degrees F. CDI, operator removed cover and relocated peppers to walk-in cooler to rapidly cool.

3-501.13 Thawing - C - Use proper methods to thaw foods. Observed meat thawing at prep sink in container as well as in a bulk amount without running water. CDI, ensure that too much product is not thawing at one time.

4-204-112 Temperature Measuring Devices-Functionality - PF - Cold hold refrigeration units used to store potentially hazardous foods shall be supplied with at temperature measuring device to measure ambient air temperature. Observed no temperature gauges available in flip top prep refrigerators.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths on counter surfaces and used to stabilize cutting boards in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed several in-use utensils stored in water at 74 degrees F at prep table.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several stacks of clean pans being wet stacked on rack in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed a split gasket on low reach-in refrigerator door. Observed chemical dish machine behind bar not providing proper chlorine concentration for sanitizing equipment. Operator stated that he will be contacting EcoLab and returning glassware to kitchen for cleaning.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be accessible at all times for employee use. Observed handwash sink near 3 compartment sink with dirty equipment being stored in front of it and boxes from a delivery being broken down and stored in front of handwashing sink. Observed a knife being stored in handwashing sink at front prep line. CDI, items removed so that handwashing sinks are accessible.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing equipment shall provide proper concentration of sanitizer. Observed chlorine dish machine not providing proper chlorine concentration during inspection. Observed sanitizing vat at 3 compartment sink and sanitizer bucket at front prep line below required quat concentration. CDI, operator called EcoLab during inspection to clean and is relocated dishes to kitchen for cleaning until unit fixed. Operator refilled sink and chlorine bucket to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed vegetable press soiled at prep sink with dried food residues and debris.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held below 45 degrees F. Observed 2 containers of whipped butter sitting out at room temperature. CDI, operator relocated butter to refrigerator and Time as a Public Health Control was discussed with PIC.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFProvide proper consumer advisory on menu by means of a DISCLOSURE statement and a REMINDER statement. Observed current consumer advisory consisting of a REMINDER but no DISCLOSURE statement. CDI by instruction. Repeat.

3-501.15 Cooling Methods - PFProvide proper methods to cool food. Observed a container of tuna cooling in a tightly wrapped container in walk in cooler at 67 degrees F. Observed a pan of squash cooling on rack at 73 degrees F. Observed a pan of mozzerela cheese cooling in flip top prep unit. Foods relocated to walk in cooler to rapidly cool and cover removed from tuna. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - CStore foods 6 inches from the ground. Observed soda drink mixes stored on ground behind front bar counter. Observed onions stored on shelf less than 6 inches from the ground in hallway leading to dish machine.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean linens and utensils in a clean, dry area and 6 inches from the ground. Observed several knives being stored and wedged between soiled wall and shelving frame. Observed clean single-service lids stored less than 6 inches from the ground in storage closet near restrooms.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed several split gaskets on low reach-in refrigeration doors. Observed 1 light out under hood ventilation system.4-101.19 Nonfood-Contact Surfaces - CNonfood contact surfaces exposed to splash or spillage shall be non-absorbant and easily cleanable. Observed towels lining shelving throughout kitchen and some were wet and accumulaing food debris. Discontinue.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed several food debris and crumbs accumulating on gaskets on reach in refrigerators and accumulating on bottom of reach in freezers. Observed top of dish machine in kitchen accumulating debris.

2-301.12 Cleaning Procedure - PGeneral Comment: Use a clean barrier to turn off faucet when washing hands. Observed employee turn off faucet with their bare hands. CDI by instruction.

3-203.12 Shellstock, Maintaining Identification - PFGeneral Comment:The date that the last shellstock was sold shall be written on shellstock tags and retained in chronological order. Observed facility retaining shellstock tags but not capturing and recording when shellstock was sold on the tag. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw checken removed from commercial packaging and stored with raw beef in white domestic freezer. Observed raw chicken stored with raw shrimp inside reach-in drawer along cookline. Observed containers of raw chicken stored over raw beef inside walk-in cooler. Observed raw beef stored over cooked chicken in walk-in cooler. CDI, operator relocated foods for proper storage. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PDish machines shall supply proper concentration to sanitize dishes. Observed no chlorine sanitizer left in container for chemical dish machine at bar operator could not find anymore in facility. CDI, operator relocating glassware from bar to dish machine in kitchen for cleaning dish machine is properly supplied with sanitize equipment.

3-401.14Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior APPROVAL from the REGULATORY AUTHORITY, maintained in establishment and available upon request. Observed operator state that they serve an undercooked poached egg in batch form that they subject the raw shell egg to an initial heating stage, cool the shell eggs, and then reheat them at a later date. CDI, application and information was provided to operator and operator stated that they will discontinue process until procedures have been approved.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed Sumac sauce that was housemade and above 45 degrees F on ice bath at prep line. CDI, operator relocated sauce to rapidly cool.

. . . . 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container of chicken not date marked in walk-in cooler. Observed blue cheese not date marked in prep cooler. Observed 1 container of bison not date marked in walk-in cooler. Observed cooked chicken in glass jars not date marked. Observed 2 packages of cooked Oxtail with date of preparation of 3/24 and 1 package of cooked beef with date of preparation of 3/20. CDI by instruction and operator voluntarily discarded foods except the bison, cooked chicken in glass jars in the walk-in cooler that operator stated was prepared yesterday. Follow proper date marking procedures.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory on dinner and lunch menus for undercooked steaks, and cooked-to-order hamburgers on menu by means of a DICSLOSURE statement and REMINDER statement. Observed hamburgers and steaks that operator stated was cooked to order and current consumer advisory consists only of a REMINDER statement and items were not identified on menu. CDI, handout given. Provide proper consumer advisory by next inspection.

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - PPasteurized egg products shall be substituted for raw eggs in the preparation of hollandaise or bearnaise sauce. Observed operator state that they prepare their own hollandaise and bearnaise sauce. CDI, operator stated that they will use pasteurized eggs going forward. CDI by instruction.

3-501.15 Cooling Methods - PFUse proper cooling methods to cool potentially hazardous food. Observed chicken tightly wrapped and cooling in walk-in refrigerator. CDI, operator removed the wrapping from chicken. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches off of the ground. Observed several containers of lobster meat stored in containers on ground in walk-in cooler. Observed a tray of beef stored on ground in walk-in cooler. Observed large package of flour stored on ground near dry storage rack.Discontinue using absorbant cloths to stored meats and foods in direct contact. Observed several wet cloths in direct contact with foods in reach-in cooler and in containers in walk-in cooler. Repeat.

2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraint. Observed 2 food employees not wearing a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer shall be stored so contamination of equipment is prevented. Observed 1 spray bottle of sanitizer stored over

4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several metal pans being wet stacked on drainboard of 3 compartment sink.

4-205.10 Food Equipment, Certification and Classification - CFood equipment shall meet NSF / ANSI standards. Observed white freezer near bar that was labeled for houshold use only on data plage. Remove or replace with commercial freezer.4-501.12 Cutting Surfaces - CCutting surfaces shall be free of heavy scratching or scoring. Observed 1 of 6 cutting boards in poor repair.