VALHALLA PUB & EATERY

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health agreements on site. PIC stated old signed policies got lost in recent renovations. VR to ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written documents for cleaning up vomit/diarreha. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Tongs stored in handsink near dish pit. CDI - Removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Mashed pot., cut watermelon, lettuce, and buffalo chicken dip did not have a date on product. CDI - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Two oil bottles not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of floor stored on floor in WIF. CDI - Removed. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Dented can not stored in segregated area. CDI - Moved to segregated area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee sprinkled garnish on finished meal with bare hands. CDI - Garnish discarded. Use gloves or utensils to sprinkle garnish on product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, lettuce, portioned chicken, portioned pasta recorded above 41F. CDI - Discarded. Facility has a history of cold holding and this is Fourth Violation in a row. Intent to Suspend Permit (ITS) for failure to maintain cold holding. Facility has 30 days from ITS issue Date to remedy cold holding issues. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pork and pasta in freezer did not have a date of freezing on product. CDI - Frozen date recorded. 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 .

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. Upon entrance to kitchen observed employee eating food in back area of kitchen near dish pit. Eat in designated areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. CDI - EcoLab called and arrived to repair during inspection. Test machine daily to confirm it is working properly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in flip top cooler recorded above 41F. Product discarded. Products were overstacked. Facillity has a history of cold holding issues. All flip top coolers are new but some items still wee out of temp. Temp. Abuse may have stemmed from food transport from downstairs WIC, ambient cooling, overstacking, or plastic containers. VR. If temps. Are not good by VR, ITS will be issued. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop at bar stored on top of ice machine. Store in a clean dry location.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food items not wrapped. Keep items wrapped when not cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken and pimento cheese overstacked in flip top coolers. This is an improvement from last inspection. PIC stated new coolers arriving next month. REPEAT. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Wings, fries, and open roast beef slice not dated. CDI - Dated as PIC knew date of prep/open. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can not stored in designated area, CDI - Removed.

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. Knife metal strip and area around fryers in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dishwasher recorded at 0ppm chlorine. Bucket of sanitizer was empty. Machine had not been run yet this morning. CDI - Bucket re filled and ran to record 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in two flip top coolers recorded above 41F. See chart. Food was sitting in unit all night Discarded. Facility is getting brand new flip top coolers in coming weeks. Until new coolers arrived utilize bath baths to maintain temps. For TCS foods. PIC called repair for coolers and will use ice baths as well. VR. REPEAT. Facility has had a history of cold holding problems in these coolers. New coolers should mitigate. If new coolers do not mitigate permit action may be taken based on facility’s history. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two green cutting boards heavily scarred. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top unit recorded above 41F. CDI - All discarded. Called placed for unit and repair will arrive in the next hour. Facility will use TPHC until repaired. 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 Bag of open cut lettuce not dated. CDI - Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Bagged pasta cooling in reach in cooler. CDI - Pasta was removed from bad and cooled on sheet tray. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP tuna not slit in thawing. Facility will slit in future.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knives and spatulas. CDI - Brought to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 Incorrect cooling of wings in WIC. Cooling after portioning in tight baggies. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bowls observed. CDI - Unstacked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy recorded below 135F, CDI - Reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items recorded above 41F - pimento cheese, pot roast, cheese, tomatos, lettuce. All discarded. This is facility’s FIFTH cold holding violation in a row. Facility must submit a written Risk Control Plan on how to militate issue. Follow Up visit will be made 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 Pork dated 1-24 in WIC. CDI - Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Cut lettuce cooling in reach in coolers CDI - Moved to 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Obtained.

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 water bottle stored on flip top cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One Knife soiled with food debris. CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pot roast recorded at 54F. According to Chef it was pulled out of oven last night at 9PM and started cooling overnight. Product was wrapped in tin foil. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hummus, tomatoes, tuna, diced chicken, and fish. CDI - Discarded. Reach in cooler will be repaired later tonight. VR. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two damaged cans not segregated. CDI - Removed from use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One green cutting board scarred and in need of replacement.

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 Observed raw chicken stored over raw beef on shelf. CDI: Product was reorganized. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish in ziploc bags stored over loaves of bread in the freezer. CDI: Fish voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed gravy cooling at a rate of .225F/min in the walk in. CDI: Gravy was divided into two pans, placed in an ice bath and put back in the walk in to properly cool. REPEAT VIOLATION Facility has agreed to do a risk control plan. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned wings that PIC stated were cooled to 41F prior to portioning still above 41F after 4hrs and 45 min. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in prep top including but not limited to lettuce, tomatoes, diced tomatoes, goat cheese, and cabbage holding above 41F. CDI: Items voluntarily discarded. Ice bath on counter used today for dinner service. Visit to be made tomorrow to ensure coolers are working properly. Facility has agreed to do a risk control plan. If temperatures cannot be maintained during peak times, TPHC shall be used. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed goat cheese in walk in downstairs from 5/28. Observed goat cheese in prep top coolers date marked for 5/13 and 6/1. Both pans were filled from the 5/28 batch. EHS and PIC discussed ensuring that the bulk pan date is transferred to the small pans in the prep top.

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 consumer advisory asterisk on items that are not raw (ex: toast). CDI: Asterisks moved to the principal menu item during inspection. REPEAT VIOLATION Previous violation corrected.

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 wings cooling after prep in reach in cooler while tightly wrapped. CDI: Wings voluntarily discarded. Observed slaw cooling while tightly covered in the walk in. CDI: Slaw uncovered. Observed gravy cooling in a deep half pan in the walk in with no stirring. CDI: Gravy split into two pans and ice baths, stirred and returned to the walk in to cool properly. Observed other various items including but not limited to raw tuna, raw shrimp, and diced tomatoes cooling in prep top/reach in cooler. CDI: Items moved to walk in to rapidly cool. REPEAT VIOLATION Facility has agreed to do a risk control plan. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 prep top coolers not maintaining temperatures of food items on the line. One cooler has a part on order. The other cooler was called about during the inspection. Items placed in an ice bath on the counter today. VERIFICATION REQUIRED

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken and ground beef thawing on shelf at room temperature. CDI: Chicken moved to the walk in because it was 37F. Ground beef was still frozen so it was moved to the sink to thaw under running water.

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 one unlabeled squeeze bottle on the line. CDI: PIC stated that it was rosemary oil. CDI: Oil labeled.

4-501.11 Maintain equipment in good repair. Observed prep top coolers unable to maintain correct temperatures. CDI: Items moved to ice baths today. See #33.

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 flooring beginning to chip in places throughout facility.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed wings cooling after 2 hours still above 70F. CDI: Wings voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in prep top including but not limited to lettuce, tomatoes, diced tomatoes, goat cheese, shredded cheese and slaw holding above 41F. CDI: Observed raw fish stored in reach in above 41F. CDI: Fish rapidly cooled as it was not above 45F. EHS and PIC discussed ensuring defrost cycle is set to non-peak times and using metal pans and/or lids for items. Air temp of unit was 40F. If temperatures cannot be maintained during peak times, TPHC shall be used. EHS provided TPHC form via email today to operator. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. Observed house made pesto for lunch special stored on counter above 41F. CDI: Product placed on TPHC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one pan of tomatoes with date of 2/20-2/26. Tomatoes came from a larger batch labeled 2/26. CDI: Date corrected. REPEAT VIOLATION Significant improvement from previous inspections. This was the only item with incorrect date.

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 dishes on brunch menu with under cooked eggs not asterisked. CDI: Dishes asterisked on menu during inspection. Facility serves brunch on the weekends only.

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 wings cooling at room temperature on sheet pans in the kitchen. Product was cooked at 11:03am per time written by staff on log. CDI: Product voluntarily discarded as it had been more than 2 hours and product was above 70F. Observed potatoes cooling in walk in cooler while tightly covered. CDI: Potatoes were uncovered and placed on sheet pans to cool. Observed cut lettuce cooling in reach in cooler while tightly covered. CDI: Lettuce used during inspection. EHS recommends putting lettuce on TPHC if it is to be cut and used within 4 hours. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed rain water has leaked in to the basement of the establishment, flooding the walk in. Have wall 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. Observed dust build up on ceiling tiles and light covers in kitchen. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in the walk in. Ensure floors are sloped to drain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed soup holding below 135F. CDI: Soup rapidly reheated to 181F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in prep top including but not limited to lettuce, tomatoes, diced tomatoes, goat cheese, sour cream, blue cheese, and slaw holding above 41F. CDI: Items above 45F were voluntarily discarded. Items at or below 45F were cooled to 41F during inspection. Observed dressings in bottles in prep top above 41F. CDI: Dressings voluntarily discarded. Observed raw fish stored in reach in above 41F. CDI: Fish rapidly cooled as it was not above 45F. EHS and PIC discussed ensuring defrost cycle is set to non-peak times and using metal pans and/or lids for items. Air temp of unit was 40F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 pans of wings and one pan of slaw with no date mark. PIC stated that the wings were pulled from frozen yesterday. CDI: Wings labeled. Slaw came from a larger batch with a date of 11/4. CDI: Slaw was voluntarily discarded due to temperature (see above). REPEAT VIOLATION Previous violation corrected.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure with consumer advisory. CDI: Consumer advisory corrected during inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed drywall loose and hanging beneath stair case down stairs. Observed corner guard damaged at entry to kitchen on wall adjacent to prep sink. REPEAT VIOLATION Previous violation corrected

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 . Pot roast (7-26), veggie burgers (7-27), hot pickled cucumber and onion salad (7-26), and salsa (7-27) were past 7 days from preparation and needed to be discarded. CDI - Items discarded by PIC.

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 thawed raw salmon still in vacuum packages in sandwich cooler bottom. Open vacuum packaged raw fish before thawing under refrigeration. CDI - PIC opened vacuum packages. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bag of lean towels observed on floor. Store at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Floor bowing up in walk-in freezer. Repair floor. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle needed in women’s restroom. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Baseboard damaged under walk-in freezer door. Repair. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mashed potatoes after 2.75 hours still at 122F. CDI: Product was voluntarily discarded. Observed wings cooling in walk in freezer after 1 hour and 50 min still at 80F. CDI: Wings were opened out of portion bags and placed on sheet pan. By end of 2 hours, product was below 70F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 door reach in cooler holding food above 41F. Any items prepared today were taken to the walk in cooler and rapidly cooled to 41F. All other TCS items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed mashed potatoes cooling in reach in cooler in deep covered container. CDI: Product voluntarily discarded. Observed wings in walk in freezer cooling in tightly covered bags and in a deep hotel pan. CDI: Product was unbagged and moved to sheet pans for cooling. Observed chicken cooling in the prep top cooler. CDI: Product moved to the walk in cooler for rapid cooling. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that facility has reached their maximum capacity with regards to cold storage. With the 2 door reach-in in the upstairs kitchen not functioning, facility does not have adequate refrigeration space for the volume of food. VERIFICATION REQUIRED

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 vacuum packaged tuna thawed in reach in part of prep top. CDI: tuna was cut open.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 boxes of cups stored on the floor in the basement. CDI: Cups relocated.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler with an air Temp of 48F. PIC phoned refrigeration tech who arrived during inspection. See#33. Repair technician cleaned the coils and added coolant to the compressor after stating that it was low.

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 wall at entry to kitchen damaged at the bottom and FRP is cracked.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a paper copy of the updated health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan on site. CDI: EHS sent the link to the state plan via email and explained requirements.

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 Observed raw beef and lamb burgers stored over fish in walk in freezer. Burgers were outside of hermetic packaging. CDI: Items reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pimento cheese made today at 11am cooling at a rate of 0F/min in reach in cooler. CDI: Product was spread out onto a sheet pan and cooled properly in the walk in cooler.

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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on buffalo chicken dip in prep top cooler. CDI: Item dated for prep date 2 days ago. Observed no date mark on the feta cheese in the walk in cooler. CDI: Feta was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pimento cheese cooling in reach in cooler while tightly covered in a deep 1/3 pan. CDI: Pimento cheese was spread on to a sheet pan and left uncovered to cool in walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer registering 0ppm after being run. PIC was not aware of this issue. CDI- PIC called ecolab representative, machine was serviced during inspection and was reading at the proper concentration. Dishes re-run through cleaning process once repaired. No dishes were washed during inspection prior to EHS testing the machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (smoked salmon, sour cream, sliced cheese and 2 types of shredded cheese) holding above 41F during inspection, see temperature chart. Cheese and sour cream were stacked above fill line of containers, likely responsible for the rise in temperature. Smoked salmon was thawed under running water, but likely rose in temperature due to water temperature in thawing process. CDI- all products were spread thin onto sheet trays, put into reach in cooler to rapidly cool to 41F or below. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop on top of ice machine in basement, in a plastic container with water inside. Observed ice scoop stored with handle contacting ice behind bar. CDI- water drained, ice scoop moved to dry plastic container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards throughout facility with deep grooves, no longer smooth and easily cleanable. PIC stated they have just bought new cutting boards. Replace or resurface cutting boards that are no longer smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets on walk in freezer. Ensure frequent cleaning to avoid buildup.

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 water leaking from the basement wall into area with walk in cooler and freezer. Water had leaked onto the floor of both the walk in cooler and freezer. PIC stated that this occurs after rain due to the age of the building. Facility has had the area sealed recently. EHS recommends having a contractor/specialist recheck and reseal the area as needed to prevent the water from coming into the restaurant. 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 black buildup at the base of the door outside of the walk in freezer unit, in the basement. Observed water staining on ceiling tiles outside of walk in cooler. Observed black buildup behind dish machine on wall. Observed splatter on ceiling near cook line. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light cover on ceiling fixture near doorway to basement. Provide shatterproof bulbs, light shield, or plastic tube casings for light bulbs. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one quart container of cream holding at 42F in prep top. EHS discussed with PIC about best methods for holding items cold. Ice was added around the product and it rapidly chilled to 41F. Overall all equipment in facility was holding products at 41F and below throughout the rest of the facility.

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 pans in prep top unit with no date marking that are held from previous days or where the bulk is located elsewhere in the facility. Ensure that any items that are prepared and held for the next day or up to 7 days have dates on all containers. CDI: EHS discussed and demonstrated examples of proper date marking. Items were properly dated with the bulk container dates that were in the facility.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open at the beginning of inspection. PIC stated door is open due to the hood not working and attempting to get hot air out. CDI: Door was closed when hood was functioning.

4-501.11 Maintain equipment in good repair. Upon arrival, PIC alerted EHS that the hood was not working properly but that a maintenance person was on the way with a built to repair it. CDI: The hood was repaired within 30 min and cooking resumed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light cover on ceiling fixture near doorway to basement. Provide shatterproof bulbs, light shield, or plastic tube casings for light bulbs. REPEAT VIOLATION Previous violation corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single serve cups stored on floor in basement. CDI: Box of cups moved to a shelf.

4-501.11 Maintain equipment in good repair. Observed gasket on right door of first prep top cooler on line with damaged gasket.

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 shelf with bags and labels for food that is no longer smooth and easily cleanable. Observed wall in need of repair near right side of step entering dish area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in cooler. CDI: Product reorganized.

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 items in prep top cooler with no dates that in the walk in or reach in are dated for 6/30. Ensure dates on containers correspond with prep 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 chicken dip in walk in from 6/24. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in walk in while tightly covered. CDI: Lettuce was placed on a flat pan and cooled to 41F. REPEAT VIOLATION Overall significant improvements in cooling have been made throughout facility by using large, flat pans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wiping cloth at 0ppm quat. CDI: Sanitizer was changed.

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 portion cup and paper cup being used to scoop blue cheese and flour. CDI: Cups removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and lemon dumped in kitchen handsink. Ensure to use handsinks for handwashing only. CDI PIC removed lemon and ice from the handsink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken breast at 88F (see temp chart). PIC stated that chicken breasts were cooked at 11 AM and was placed to cool in the reach in unit. EHS determined that chicken breasts failed to cool to 70F within 2 hrs based on improper cooling methods. CDI PIC voluntarily discarded container of chicken breasts. Repeat violation. Improvement seen on cooling TCS foods using sheet pans and the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork and lingberry aioli above 41F (see temp chart). PIC stated that items were removed from cooler to prep. CDI PIC placed items into the walk in cooler to rapid cool. 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 a large amount of chicken cooling in a container in the reach in unit. Item failed to cool within the cooling parameters allowed for safety. CDI EHS discussed proper cooling methods and voluntarily discarded container of chicken breasts. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelves with heavy rust. Observed walk in cooler floor of the beer cooler damaged at the front of cooler. Ensure to repair or replace. Repeat violation. PIC stated that flooring of the walk in cooler is scheduled to be repaired.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor throughout facility (upstairs and downstairs) no longer smooth and easily cleanable with missing tiles. Observed ceiling tiles damaged near walk in cooler and walk in freezer. Observed water build up on the floor in front of the walk in cooler. PIC stated that repairs are being made. Repeat violation. Overall improvement seen on repairing items noted in the previous inspection.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lingonberry aioli and portioned turkey cooling at rates of 0F/min. CDI: Products moved to walk in freezer for cooling. Products began cooling during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food products in walk in cooler above 41F. Employee stated he was just cleaning and reorganizing the cooler and had the door open for aobut 30-40 min. CDI: By end of inspection air temp in walk in was below 38F and products were coming down in temperature. REPEAT VIOLATION Previous violation corrected.

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 charcuterie meats and cheeses date marked 6/28. Products were opened and prepared today (6/27). CDI: Products properly dated. 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 portioned turkey date marked 6/20 in walk in cooler. CDI: Product voluntarily discarded. Observed bloody mary mix in bar cooler labeled 6/6. Product was actually made 6/24 and date on pitcher was not changed. CDI: Pitcher emptied and cleaned and new mix added.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed raid can with household use only in facility. CDI: Can discarded. Facility has routine pest control in place.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey portions tightly wrapped in walk in cooler. CDI: Turkey moved to walk in freezer for rapid cooling. Observed lingonberry aioli cooling in prep top cooler. CDI: Product moved to walk in. REPEAT VIOLATION

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drink stored on shelf above prep top coolers. Drink was uncovered. CDI: Drink relocated.

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 phone stored on shelf above prep cooler.

4-501.11 Maintain equipment in good repair. Observed walk in cooler for beer with floor pulling up. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed kitchen handsink in need of recaulking to the wall. REPEAT VIOLATION

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

5-205.15 Maintain a plumbing system in good repair. Observed grease on floor underneath and down slope from grease trap. Observed grease build up on side of interceptor box near connecting pipe. Ensure grease trap connection is not leaking.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor throughout facility (upstairs and downstairs) no longer smooth and easily cleanable. Observed ceiling tiles damaged near walk in cooler and walk in freezer. Observed leak coming from ceiling in front of walk in freezer. Observed missing wall corner transitions behind and near dish machine.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat lettuces. CDI: Items reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed brie cooling in prep top cooler at a rate of .03F/min. CDI: Item moved to walk in for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in portion of prep top cooler holding items above 41F. CDI: PIC removed items that will not be used tonight. Remaining items used tonight. 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 brie cooling in prep top cooler. CDI: Product moved to walk in cooler on a flat sheet pan. See #18. REPEAT VIOLATION Improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in container with no sanitizer. CDI: Cloths taken to dirty linen area.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed kitchen handsink in need of recaulking to the wall.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site for cold smoked salmon. Person in charge (PIC) has requested it from supplier. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked salmon stored behind ready to eat foods in prep top. When salmon is pulled over top of the other ready to eat foods there is a potential for contamination. Corrected during inspection (CDI): Salmon pulled to the front of prep top.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that was only partially cooked in walk in freezer cooling. Product was initially cooked less than 2 hours prior. CDI: Product was finished cooking in oven and reached final cook of 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked cheese in prep top. Item was above 45F. All of the other products in the facility were 45F or less. CDI: Overstacked cheese removed and placed in walk in to cool.

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 salsa in prep top with no date mark and no bulk batch to refer back to for date. CDI: PIC dated item with correct date of 2 days ago. Ensure that items in the prep top that require date marking are the last of a batch, that they are properly dated with the date of preparation. All other items in facility 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 reminder but no disclosure on lunch menus. 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 pork and turkey cooling in reach in cooler while tightly covered. Items were nearing the 4 hour cooling window. CDI: Items were moved immediately to walk in cooler to cool completely.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler near expo area. PIC stated that a new gasket has already been ordered. Observed beer walk in floor to be separating and the insulation exposed.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink in need of recaulking to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry storage rack with food items. CDI: Items moved to cubby area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish washing machine was not sanitizing. Chlorine tube was not connected. CDI - tube was secured by EcoLab during the inspection and dispensing at 100ppm.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored in the back of the prep cooler where employees would have to bring them across ready-to-eat foods for service. CDI: eggs were relocated to front part of cooler. EHS explained that it is best practice to hold raw items at the front of the prep top to eliminate contamination possibilities.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of beans holding at 46F in reach-in cooler due to hot mashed potatoes being placed next to them to cool. CDI: mashed potatoes were removed to be quickly cooled and so beans could quickly cool. EHS saw major improvement with cold holding 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 REPEAT Observed mashed potatoes cooling in reach-in cooler with tight coverings while still hot. CDI: mashed potatoes were removed from cooler and placed in ice bath where they quickly cooled. Observed gravy cooling in ice bath. When using this method, ensure product in stirred frequently and melted ice is replenished with fresh ice often. an

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in low sanitizer. Ensure sanitizer is replaced often enough that it remains at proper concentration.

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 few missing ceiling tiles in basement. Observed damaged floor and areas in need of repair in basement. Observed baseboard tiles and floor cracking by dish area. PIC stated facility will go through floor renovation in early January.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed ice in kitchen hand sink upon arrival. Ensure hand sinks are used for washing hands only. CDI: corrected by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with build-up. Observed several ceramic dishes being stored as clean with debris on them. CDI: items were placed by dish machine to be properly washed.

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 cooked chicken cooling in an ice bath at a rate of zero for the length of inspection. CDI: chicken was still within time parameter and was moved to the walk-in freezer to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork holding below 135F in steam table. CDI: pork was removed to be reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in salad prep top cooler above 45F. CDI: lettuce was relocated to bottom of prep cooler to quickly cool. Observed multiple items in the prep cooler behind the cook line holding above 45F. CDI: maintenance was called to come fix cooler. All TCS food items that were prepared today were relocated to walk-in and reach-in cooler. Items that had been in cooler for a period longer than this morning were voluntarily discarded. Food requiring temperature control for safety cannot be placed back into cooler until it is capable of holding foods at proper temperatures. VERIFICATION REQUIRED to ensure cooler is holding foods at 45F or below.

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 whole milk in reach-in and chicken wings from yesterday without date labels. CDI: items were properly labeled. 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 diced ham from 6/30, cooked habenero sauce 6/29, and baked beans from 6/30 in the reach-in cooler. CDI: items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -REPEAT- Observed cooked chicken cooling in an ice bath with ice only coming in contact with the bottom of the pan. Ice needs to surround pan. Observed blanched green beans cooling from yesterday in tightly wrapped individual bags. Observed chopped lettuce cooling with tightly wrapped plastic and lids. Observed items that were taken from prep cooler #2 cooling with tightly wrapped plastic. CDI: items above 45F that were cooling longer than from this morning were voluntarily discarded. Items above 45F that were prepared this morning were vented and uncovered to quickly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes being stored under prep sink. Observed chips on window sill with plastic wrap. EHS suggested storing chips in container with tight fitting lid.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer buckets on cookline and on top of clean dishes on clean dish rack.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored in sugar. Observed small metal ramekin being stored in raw ground beef for portioning. EHS suggested using scoop with handle that is stored out of product.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. Cooler is scheduled to be serviced this afternoon and facility will not be serving food until cooler is fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few holes in basement ceiling. Observed tiles out of place above dish machine area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handsink and large amount of food in handsink. CDI: Utensil relocated to 3-comp sink. Employees directed to only use handsink for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up on can opener blade. CDI: Item taken to sink for proper wash, rinse, and sanitize.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon on menu with no consumer advisory. CDI: Discussion with PIC about how cold smoked salmon never reaches the proper final cook temperature, and therefore must be denoted as undercooked. PIC stated that it is time to reprint menus anyway and that it will be fixed. Until then, PIC will advertise to customers that it is served undercooked if ordered.

| 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one container of diced ham in reach in, tightly covered, and above 45F. CDI: Item vented. REPEAT VIOLATION Improvement since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at end of bar. CDI: Items separated.

4-501.11 Maintain equipment in good repair. Observed torn and damaged gaskets on walk in in basement, as well as on large prep cooler in kitchen.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed large cracks in floor. PIC stated that it started occurring with a lot of the construction going on next door. Suggestion of temporary epoxy filling until all construction is done and then a more permanent fix.

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 ham dated 10/23 and sauerkraut dated 10/17 in the reach-in cooler. CDI-product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork cooling since 10:30 a.m. at 51F tightly covered in the reach-in cooler. CDI-lid removed to allow adequate air flow for cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and gravy holding below 135F. CDI-Product reheated to 165F

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

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 a 5 gallon bucket with bagged cooked chicken wings stored in the walk-in cooler at 51 F. Buckets observed stacked. Product in the top bucket measured 41 F. Wings were cooked and cooled yesterday. CDI-PIC voluntarily discarded due to the length of time held in the temperature danger zone. Ensure to properly cool wings prior to bagging. Recommend not storing product in stacked 5 gallon buckets to ensure proper airflow.

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 buffalo chicken dip and cooked mashed potatoes prepared yesterday stored with no date mark. CDI- PIC voluntarily discarded.

W3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared Ahi tuna on the menu with no asterisk/symbol to indicated the item is served under cooked. CDI- PIC stated the menu will be reprinted and new items will be added and tuna and several other items to be removed. Sharpie was used to mark ahi tuna during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical bottles. Label all chemicals to prevent misuse of chemicals.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil, wine, and water squeeze bottles at the cook line not labeled.

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 raw wood under wall shelf at the prep sink and near the chemical storage area. Paint/seal raw wood to provide a cleanable surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the beer lines in the walk-in beer cooler. Clean and sanitize as needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted floors in the basement and kitchen areas. Floors need to be filled and sealed to provide a smooth and easily cleanable surface.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in men's restroom. CDI handwashing sign posted in men's restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed coffee pitcher collecting residue. Observed lettuce spinner stored as clean with a couple lettuce pieces inside.

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 gravy prepared yesterday at 56F. CDI gravy was discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding less than 135F. CDI mashed potatoes were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, garlic mixture, homemade dressings, chicken, gravy, lettuce, tomatoes cold held flip top and 2 door reach-in above 45F. See temperature chart for temperature observations. CDI some items were discarded, others placed on ice baths to rapidly cool. 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 facility cooling chicken, salmon, garlic/oil and gravy in plastic containers tightly covered. CDI gravy was discarded. Chicken, salmon, garlic mixture placed on ice bath to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked above 3 compartment sink. Observed lettuce spinner stored wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cuttingboard scored. 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 sticker residue left on several sauce bottles. 4-501.11 Maintain equipment in good repair. Observed lid of coffee pitcher melted.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in FRP near dish machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not shielded in freezer area.

2-301.12 Cleaning Procedure - P Use a clean barrier to turn faucet off after handwashing. Observed food employee turn faucet off with their bare hands. CDI by instruction.

6-301.14 Handwashing Signage - C Handwashing sinks shall be supplied with a handwashing sign. Observed no handwashing sign at handwashing sink at front bar. CDI, handwashing sign given to operator.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed quat sanitizer empty at 3 compartment sink. CDI, operator called EcoLab during inspection. Operator switched to chlorine sanitizer until dispenser repaired. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Ice machines shall be cleaned according to manufacturers recommendations or at least enought to prevent an accumulation of soil. Observed residue accumulating inside dish machine. Repeat. Observed blade of can opener soiled with dried food debris. CDI, operator relocated can opener for cleaning.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Food storage containers containing food ingredients that are not easily recognizable shall be labeled by common name of food. Observed 1 container of flour and 1 container of sugar not labeled in kitchen.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Maintain premises free from unnecessary items and litter. Obseved plates and other equipment stored in storage room that operator stated was not going to be used. Repeat. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage in mens restroom and in warewashing room. Observed missing ceiling tiles on ceiling above the ice machine downstairs.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw shell eggs stored in contact with produce boxes and over a container of pickles in downstairs walk-in cooler. Observed container of chicken stored in contact with a container of ready to eat food in flip top prep cooler. Observed raw steak and raw ground lamb over cooked turkey in flip top prep cooler. CDI, foods relocated for proper storage while on site. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried residue. CDI, operator relocated can opener for cleaning.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce machines shall be clean according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed black residue on ice shield. CDI by instruction. Clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of cut lettuce that operator stated was recently prepared held in reach-in refrigeration unit above 45 degrees F. CDI, operator relocated lettuce to walk in cooler to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFPotentially hazardous food that is ready to eat and held in establishment shall be held for 7 days at 41 degrees and below and for 4 days between 42-45 degrees F. Observed 1 container of pot roast with a date of preparation of 7/16 and 1 open container of hot dogs without a date and operator did not know when product was open in flip top prep cooler. CDI, operator voluntarily discarded foods.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFA consumer advisory shall consist of a DISCLOSURE statement and a REMINDER statement. Current consumer advisory on menu has a REMINDER statement but no DISCLOSURE statement. CDI by instruction, provide proper consumer advisory.

3-501.15 Cooling Methods - PFGeneral Comment: Use proper methods and equipment to cool foods. Observed 1 container of chicken breast cooling in flip top prep cooler. CDI, operator placed chicken breast on baking sheet to allow rapid cooling.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Food shall be stored 6 inches from the ground. Observed boxes of drink syrup stored on shelf less than 6 inches from the ground in downstairs storage area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single-service articles in a clean, dry area. Observed several disposable towels stored on handwash sink in splash zone behind bars.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore coffee filters in original plastic packagins or another means to protect them. Observed stack of coffee filters stored in bottom container that was accumulating debris and coffee filters were uncoverd/unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed reach-in refrigerator that was intended for packaged or bottled products not holding proper temperature and displaying an ambient air temperature of 71 degrees F as indicated by thermocouple.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - CGeneral Comment: Physical facilities shall be maintained free from unnecessary items and litter. Observed some extra pans and other storage in downstairs storage room that operator stated was no longer in use. Remove excess equipment, improvement made since last inspection.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed 1 flip top thermous beverage at wine bar area. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - PFHandwashing sinks shall provide hot water of at least 100 degrees F. Observed hot water in men's and women's restrooms not providing hot water at required temperature. Verification required by 2/15/14.6-301.14 Handwashing Signage - CProvide handwash signs at each handwash sink used by food employees. Observed no handwash sign in women's restroom or handwash sinks behind bar and in kitchen. CDI, handwash signs given to operator.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination will not occur. Observed containers of chicken stored in contact with egg cartons and containers of raw ground beef stored in contact with containers of raw chicken in downstairs walk-in cooler. Observed containers of raw shell eggs stored in contact with container of raw chicken in flip top prep cooler. CDI, operator relocated items for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed sanitizer at 3 compartment sink dispenser unit not providing proper concentration of sanitizer. CDI, operator called EcoLab during inspection and is sending everything through dish machine and manually filling 3 compartment sink with sanitizer currently.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous foods shall be hot held at 135 degrees F or above. Observed mashed potatoes overstacked at a container in hot hold unit. CDI, operator discarded mashed potatoes that were out of temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Potentially hazardous foods shall be date marked properly. Observed 1 container of veggie burgers with a date of preparation of 1/19 and an open package of pepperoni wit ha date of preparation of 1/14 in display cooler. CDI, operator discarded food. Improvement made since last inspection.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory. Observed current consumer advisory on menu consisting of a REMINDER statement but no DISCLOSURE statement. CDI by instruction, provide proper consumer advisory by next inspection.

7-201.11 Separation-Storage - PStore toxic substances so that contamination of equipment is prevented. Observed spray bottle of multisurface cleaner and sanitizer stored over clean single-service napkins behind bar. Observed several cans of paint cans and paint sealer that operator stated was not currently used stored on floor in downstairs storage room.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Food shall be stored 6 inches off of the ground. Observed boxes potatoes and fryer oil stored less than 6 inches from the ground in downstairs storage area.

4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several stacks of pans and containers being wet stacked near warewashing areas.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store single-service items in a clean, dry area. Observed disposable hand towels stored in splash area on handwash sink. Observed napkins stored in equipment that was starting to collect food debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed 2 split gasket on prep cooler doors. Observed rusty shelving near warewashing area and in need of replacement or professional resurfacing.4-205.10 Food Equipment, Certification and Classification - CFood equipment shall be used according to manufacturers recommendations. Observed beverage display unit that was designed to store bottled or packed products only storing cheeses and other potentially hazardous food. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed food debris collecting in equipment. Observed sticker residue on several clean containers and pans.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be cleanable. Observed several missing ceiling tiles, floor and wall damage throughout facility. 6-201.12 Floors, Walls, and Ceilings, Utility Lines - CUtility lines and pipes shall not be unnecessarily exposed. Observed several utility lines and pipes exposed downstairs.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Facility shall be free from unnecessary items such as equipment no longer in use. Observed several closets stored with equipment that wasnt used according to operator.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Provide shielded, shatterproof or shatter reistant bulbs for lighting above equipment. Observed missing light shield and unprotected light bulbs over equipment and dry good storage downstairs.