REID'S FINE FOODS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed visible food debris in hand washing sink. CDI. Sink was cleaned out.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers without labels to identify content. CDI..Items were labeled during inspection. REPEAT

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensil stored in bin with visible debris.. Bin was cleaned burning inspection.

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 build up on lid of ice machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of black bean burger mix and one bin of fajita meat stored below ground beef in dry age RIC at meat department. Observed four (4) unwashed, uncut eggplants sitting on relatively clean shelving within WIC. CDI - Storage order was addressed by PIC and food employees; food employees gathered eggplants, rinsed at prep sink, and rotated to available clean container before placing back within WIC. REPEAT. Note: No escalation in point deduction due to some improvement; storage order in WIC was observed as being properly maintained. Fewer instances of improper storage of raw animal food, ready to eat food, and unwashed produce were observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed three (3) containers of TCS salad mixes at salad produce grab n go cooler with date marks of 6/1-6/7 and 6/2-6/8. All other date marks were in date and properly placed. CDI - PIC voluntarily disposed of out of date food. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple (greater than six (6)) salads in produce grab n go cooler with date marks stating that food items were prepared on the day of inspection fewer than 4 hours prior, actively cooling. Observed one (1) bowl of black bean salsa in WIC cooling at below the required rate. CDI - PIC directed food employees to rotate salads to WIC and to open lids to improve cooling. Black bean salsa was stirred to improve cooling rate. EHS provided cooling charts for ambient and two step cooling. 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 one (1) bin in dry storage area with no labeling. PIC identified bin as flour. CDI - PIC labeled bin accordingly.

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 two (2) boxes of single service articles (ice packs, unopened single use jars in walk in freezer stored directly on the floor. Observed recently delivered single service articles (to go boxes, etc.) stored on floor of upstairs catering and dry storage areas. CDI - PIC directed employees to begin storing single service articles on shelving and risers. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes, lids, etc.) at hot bar and deli service area with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - PIC and EHS closed doors prior to returning to interior premises.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of raw shell eggs stored above ready to eat eggs in WIC. Observed one (1) bag of ground beef stored above one (1) bin of fajita steak and fajita veggies in meat department RIC. Observed one (1) box of unwashed mushrooms stored over RTE foods in WIC. CDI - PIC corrected storage order hierarchy at points of storage. EHS provided storage order stickers for WIC and reach in units. 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 one (1) portion of TCS food (sliced cherry tomatoes) at deli prep line at 48F. All other TCS foods in cold holding were observes at 41F and below. CDI - Deli manager voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer TCS foods were observed failing to cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one (1) bin of opened commercial ROP boiled eggs with date of 2/17 in WIC. All other date marks were in date and properly placed. CDI - PIC voluntarily disposed of out of date food. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of broccoli and three (3) boxes of unopened frozen food on floor of WIC and walk in freezer, respectively. Elevate food to prevent potential contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes, lids, etc.) at hot bar and deli service area with exposed food contact surfaces; one to go box observed with minor food debris. CDI - contaminated box was disposed and single service articles were inverted to prevent further potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula, cut lettuce, and flank stank in reach in and display case above 41F. CDI greens discarded and flank cooled in walk in freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced flank steak that was cooled sliced then placed in display case without verifying if it was at 41F or below. CDI product found above Temperature and placed in reach in freezer to cool back down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed commercially ROP packages of tuna that was thawing and not open from the bag as stated on the label. CDI bags cut open to allow air.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution at three compartment sink that had food debris floating on the surface. Dishes were actively washed and sanitizer bin emptied and refilled.

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 no asterisk on undercooked steak and pork in display case leading to consumer advisory during inspection. CDI - PIC labeled with asterisks. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken being thawed in prep sink under running water with a temperature of 86F during inspection. PIC stated chicken had only been thawing for roughly 20 minutes. CDI - Chicken was removed and placed in WIC to slack. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of foods being stored in direct contact with the floor in WIF during inspection. CDI - PIC moved to appropriate location. 1 pt.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoon being stored in mac and cheese container on hot bar with handle in direct contact with the food during inspection. CDI - PIC removed handle from food. 0 pts.

3-202.17 (A) Raw shucked shellfish shall be obtained in disposable packages with proper labeling and identification.-Pf Observed raw shucked oyster container without sell by date missing. CDI - Contacted vendor to ensure information is provided for all sucked oyster containers. -1-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned cutting boards stored on soiled tray under prep sinks. Keep in a clean area. -.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored with food contact surface facing up subject to dust, coughs and other sources of contamination. Invert or turn on their side to avoid contamination. Observed deli papers in bar cooking area stored with avocados inside. PIC unsure whether avocados are clean. Protect deli papers. -.5-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed an employee drink stored in meat prep room above prep sink and clean equipment. CDI- PIC moved drink away from food and food prep areas.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - EHS observed salmon cooked to order on the menu with no parasite letter provided for the boxes in the facility. A VR will occur within 10 days to ensure proper documentation is provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee prep raw shell egg and with same gloved hand with visual raw egg touch rte pork sausage. CDI- PIC was made aware of the violation and had the employee change gloves after a hand wash and cooked RTE pork sausage to 160F. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- EHS observed baked potatoes at 51F at the start of the inspection. PIC stated items were mixed/assembled and placed into the walk in cooler at 7:30AM. At 11:30AM items were not below 41F. 40 baked potatoes were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed numerous RTE items above 41F. See temp chart. A VR will occur within 3 days to ensure proper cold holding of TCS foods occurs. PIC stated implementation of previous RCP will occur. EHS has issued an ITS for the chronic violation of cold holding. 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 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 salads with cut lettuce and cut tomatoes without dates and according to PIC they were from the day before. CDI- PIC was able to date mark the items. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- EHS did not observed consumer advisory for flank steak served undercooked. PIC stated the eggs consumer advisory was for the steak. CDI- PIC provided consumer advisory for the item.

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- EHS observed 40 baked potatoes in walk in cooler near the door not meet proper cooling parameter for cooling. Items had a sheet pan over top and tightly packed together. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stacked metal and plastic containers stored wet. PIC stated items were just cleaned and stacked together wet.

4-501.11 Maintain equipment in good repair. - Observed prep units not maintain TCS foods at 41F. EHS observed prep unit at 50F.

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. - EHS observed non food contact surfaces of reach in coolers, meat slicer, and handles to utensils with food debris build up.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed one employee enter kitchen and change gloves without a hand wash. CDI- Education was provided by PIC and EHS observed proper hand washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use hand washing sink to fill up cooking pot. CDI- PIC educated employee on to use hand sink only to wash hands at sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed under cooked/raw burgers left over from last night cooled in reach in cooler. CDI- PIC voluntarily discarded items and stated that process is not implemented in facility. PIC stated Tuesdays are burger night special.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sausage patty, cut sausage link, cut tomatoes, chicken, bbq chicken, and black bean burgers all above 41F. A VR will occur within 3 days to ensure all TCS foods are at 41F and below. Facility to implement a RCP. If long term compliance is not achieved by 30 days of RCP an ITS shall be issued. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed wet cloths being used under cutting boards in prep room.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking access to hand sink. CDI- cart moved to make hand sink accessible.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee move trash can with gloves on, then attempted to cut melon without a glove change. CDI- EHS educated food employee and employee discarded gloves and washed hands

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cheeses, cooked chicken and steak in prep top cooler holding above 41F. Also observed containers of BBQ chicken holding above 41F in grab n go case. See temp chart. PIC voluntarily discarded all items. REPEAT -A VR will occur within 3 days to ensure all TCS food items are at 41F and below. If the violation is noted during an inspection or visit permit action and RCP will be implemented. -3 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cream cheese stored on floor in WIF. CDI- PIC moved box to shelf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed salad tosser with cut lettuce left inside. Observed cyber guard with food debris left on it. EHS observed several metal pans stored stacked together with sticker residue left on them. CDI- PIC moved all items to 3 comp sink to be properly cleaned prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- According to employee raw ground sausage is cooked to 145F and cooled to be reheated to 145F prior to service. EHS observed sausage still redish/pink. PIC Rodeny stated that process shall not be occurring. CDI- PIC voluntarily discarded the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed house made sour cream sauce, butter milk ranch, sliced American, sliced Swiss, sliced provolone sliced pepper jack and Brie cheese all above 41F. See temp chart. CDI- PIC voluntarily discarded the Brie cheese due to date marking and was able to cool all sliced cheese uncovered 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed Brie cheese dated to be sold by sept 6th and black bean burger without a date. CDI- PIC voluntarily discarded the Brie cheese and dated black bean burger. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 meat prep room fan covers in need of cleaning due to dirt debris build up. Observed display cases and reach in freezer in need of cleaning due to food residue build up.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed opened employee food and drink stored on food prep table. CDI- PIC moved items away from food prep areas.

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- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - EHS observed an employee wash hands and at the end of the hand wash use bare hands to turn the faucet off. This action recontaminates the hands. EHS also observed an employee return to 3 comp sink food contact washing after leaving the kitchen to handle trash. CDI- Education was provided. EHS observed proper hand washing procedure and when required after instruction was provided. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - REPEAT- 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. EHS observed raw shell eggs stored above RTE produce. EHS also observed raw ground beef stored above whole muscle beef. CDI- PIC was able to correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed raw beef trim, raw ribeye, raw beef fillet, garlic and oil, raw steak, and raw chicken above 41F, see temp chart. CDI- PIC was able to quickly cool all raw items in freezer. PIC voluntarily discarded the garlic and oil. 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 .

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the front prep area donning gloves as they pass through the doors. Prior to food prep no hand wash occurred. Ensure hand washing occurs as often as needed when donning gloves, changing task, adjustment of clothing and passing through door ways. CDI- Education was provided by PIC and EHS observed proper hand washing by end of the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed debris in hand sink near grill line and bar. CDI- Education provided PIC cleaned sink.

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 raw fish eggs without proper parasite free documentation. A VR will occur within 10 days to ensure documentation is provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored above packaged bacon bites. CDI- PIC corrected the storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - EHS observed made in house tuna salad and sliced turkey dated for a packed date and according to the PIC the packed date is not the true prep date. PIC stated the items could have been two days old prior to being packed. EHS also observed crab cakes in the display case without as date. PIC stated the crab cakes were prepared 2/24 and then frozen. EHS did not observe a thaw date. EHS also observed 10 chicken breast in the display case without a date. PIC stated items were prepared that morning and would be kept another day if not sold. CDI- PIC was able to correct all date marking issues. 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 .

4-501.11 Maintain equipment in good repair. - Observed display case molding damaged with plastic absent near door seals.

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. 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. - EHS observed walk through door jams between meat prep and 3 comp sink area damaged and absent with exposed materials noticeable.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed one red pepper with dark discoloration. CDI- PIC voluntarily discarded the item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce above RTE kale and RTE cheese in the wic.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. - Observed in use sanitizer at 100-200 ppm quat. CDI- PIC change sanitizer to 400 ppm and had employee re wash food contact surfaces.

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 chicken salad, cut lettuce, diced chicken, sliced turkey, pesto, garlic and oil sauce, sliced tomatoes, potato salad, and rice all above 41F. See temp chart. CDI- PIC voluntarily discarded all item other than pesto and garlic and oil sauce since they had been within two hours out of temp according to an employee.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- REPEAT- Observed thanksgiving and Christmas seasonal menus without a consumer advisory with items served under cooked. A VR will occur within 10 days to ensure a consumer advisory is provided.

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 3 tuna ROP packages unsealed and thawed.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. - Observed several absorbent cloths under cutting boards. Ensure all non food contact surfaces are non absorbent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a couple portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

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 several ac/heat vent with dirt debris build up.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed one employee preparing raw eggs with a gloved hand. Employee discarded the gloves and donned new gloves without a hand wash in attempt to handle clean equipment and food prep. CDI- Prior to cross contamination EHS had employee wash hands properly and don gloves to continue food prep. NOTE: hand washing throughout the inspection by all other employees were perfect.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce above RTE foods in the walk in. CDI- PIC had an employee correct the storage order.

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 chicken salad, chicken sandwich, chicken salad wrap, cheese, Cesar dressing, pesto sauce, chipotle sauce, butter milk ranch, sour cream horseradish, cheddar cheese, motza cheese, American cheese, pepper jack cheese, prepared salads and provolone above 41F. See temp chart. PIC voluntarily discarded all items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 black bean burgers, several prep salads, cut cabbage, rice, spinach dip, and pasta salad made in house without a date mark. CDI- PIC voluntarily discarded all items expect pasta salad and cut cabbage. PIC stated items were portioned from large container in display case and was able to properly date items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - REPEAT- 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 salmon said to be cooked to order according to PIC without an asterisks on the menu. CDI- PIC had an employee provide an asterisks to salmon to all menus prior to end of inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in water at 81F. All shrimp was above 41F. CDI- PIC moved items to walk in cooler to quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee cutting raw meat with a long beard without a proper cover.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Through discussion employees stated food contact surfaces in the meat room are cleaned once a day. Ensure food contact surfaces are cleaned and sanitized at least every 4 hrs and in between change in which raw meats are cut.

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 small container of noodles, cooked vegs, and chicken covered and dated for yesterday. PIC was unable to discuss if food had been out of walk in this morning for prep or documentation it was cooled to 41F yesterday. CDI- PIC voluntarily discarded the items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed eggs on the menu to be cooked to order per employee and PIC without a consumer advisory. A VR will occur within 10 days to ensure the menu is corrected with a consumer advisory.

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. - REPEAT- Observed noodles, chicken, and cooked vegs not meet proper cooling parameters. Items were covered and in the walk in. Observed cut lettuce and cut tomatoes placed into the walk in covered by employees. CDI- PIC uncovered cut lettuce and tomatoes to quickly cool. PIC voluntarily discarded items that did not meet cooling parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live adult roach in the bar kitchen area. PIC stated pest management had just treated within 48hrs.

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

3-302.15 Wash fruits and vegetables prior to use. - REPEAT- Observed lettuce being cut prior to being washed.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water at 107F in use. CDI- PIC provided wash water at 136F.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 non food contact surfaces with food and dirt debris build up. Clean cold holding equipment, walk in fan covers, and cooking equipment as needed to prevent and reduce build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed door open to dumpster in shared dumpster area.

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

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 ground beef over raw fish in the low boy cooler in bar kitchen. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 - REPEAT- Observed cauliflower soup and chili both dated for 1/11. CDI- PIC voluntarily discarded the items.

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- REPEAT- Observed ambient prep shrimp (46F), salmon (44F), and pimento cheese (50F) placed into service without being cooled to 41F. CDI- PIC moved all items to walk-in cooler to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw chicken and beef thawing occurring in meat room at ambient air above 55F. CDI- PIC provided cool running water for raw frozen beef and placed raw frozen chicken in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 5-7 wiping cloths stored on prep tables in between use.

3-302.15 Wash fruits and vegetables prior to use. - Observed a plastic container of avocados with the stickers left on them. According to an employee they had been washed but sticker not removed. CDI- PIC had employee re wash produce and remove stickers.

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. 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 broken and absent wall to junctions throughout the prep rooms.

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 PIC training staff on all required illness except salmonella (non typhoidal). CDI- Per state guidance education provided. PIC provided with MCPHD new employee health policy document.

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. - PIC unable to provide documentation of a written vomiting and diarrheal clean up event. CDI- Per state guidance no point deduction occurred. PIC provided with a written MCPHD vomit and diarrheal clean up procedure.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several containers of food at 41F or below uncovered in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. -REPEAT- Observed qat sanitizer activity being used at 100 ppm qat. CDI- PIC had employee changed sanitizer to 400 ppm qat and re wash and sanitize food contact surfaces that were improperly sanitized. EHS observed bottle of sanitizer low. PIC had employee change out bottle.

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 tuna salad cooling since 9:30AM according to PIC still at 46F. EHS observed the item at 46F at 1:30PM. CDI- PIC voluntarily discarded the item. Also observed ground raw beef cooling for 60 mins with a rate of change less than required, see temp chart. CDI- PIC moved all four bags of raw ground beef to walk in cooler to quickly cool.

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 cooked beets without a date. Observed a turkey chub dated 12/10. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottle of windex not labeled. CDI- PIC labeled item. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bucket of sanitizer stored on meat case and not in use. CDI- PIC moved item.

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. -REPEAT- Observed cut tomatoes placed in flip top at 43F before being cooled. Observed four bags of ground beef stacked together placed into a reach in and not meet proper cooling parameter. Observed tuna salad placed into display case prior to being cooled to 41F and not cool properly since 9:30AM. See temp chart. CDI- PIC voluntarily discarded tuna salad. PIC was able to place tomatoes on 4hr tphc and move ground beef un stacked and placed in walk in cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed a customer self service cake without any label. CDI- PIC provided labels of all required items and allergens.

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

3-304.12 In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -REPEAT- Observed several scoops in food products.

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 boxes of to go cups, containers, napkins, aluminum containers, and plastic containers stored on the floor in dry storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-502.11(A) Maintain utensils in good repair. - Observed plastic containers with burns and cracks throughout the kitchen. CDI- PIC voluntarily discarded the items.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed high temp dish machine in bar area. However, PIC does not have a high temp testing device. CDI- Per state guidance no point deduction occurred. Education provided and point deduction shall occur on next inspection if violation occurs.

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 shelving, cold holding equipment, and storage containers in need of cleaning due to food debris build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed spray arm below flood rim level. A VR will occur within 3 days to ensure gap is provided.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employee return to display cases to grab raw foods with no hand wash prior to donning gloves. CDI- Education was provided on when to wash. EHS observed proper hand washing after the education was provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed small hand held slicer stored in handsink near bar area/kitchen area. CDI- Item was removed by EHS to wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P- Observed several dented cans stored with dry goods for use. CDI- PIC voluntarily discarded the items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Separate the different types of raw animal foods. -P- Observed raw eggs in the walk in stored above RTE cheese. Observed raw ground beef stored above whole raw beef. CDI- PIC was able correct the storage order since no physical cross contamination was observed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several pans being sanitized in QAT sanitizer at 100 ppm. CDI- PIC instructed employee to change sanitizer and re wash metal pans. EHS observed sanitizer brought back up to at least 300 ppm QUAT.

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, grilled chicken, cut tomatoes, and rotisserie chicken all covered and attempting to cool. CDI- PIC uncovered all items to have items quickly cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed a customer self service cookie labeled only with the common name. CDI- PIC provided labels of all required items and allergens.

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

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 handles to flour scoop stored in product. CDI- PIC removed handles out of product.

4-501.11 Maintain equipment in good repair. - Observed display case handles, low boy handles, and low boy gaskets damaged and in need of replacement or repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards and flip top cutting board in need of resurfacing or replacing due to cuts and grooves.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF. Observed container of bamboo rice & container of romaine salad with grilled chicken cold holding over night at grab & go stations at > 41 F. Items observed stacked and away from cold air circulation. CDI. PIC voluntarily discarded these products. PIC has scheduled these units to be serviced. EHS will return for VR. Observed containers of wrapped turkey & bacon wraps cooling in tightly packaged containers inside WIC. EHS instructed food handler to open up container to allow proper air flow. Observed temperature decrease within 30 mins of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of shrimp sauce & chicken soup & vegetable broth on freezer floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy brown build-up on non-food contact surface of ice machine.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw pork, raw beef, and raw lamb stored together in the meat display case without separation. CDI dividers put in place to separate different species.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chipotle mayo and garlic mayo in prep top above 41F from overnight. CDI items discarded. Observed containers of cut fruit (melons) front display case at 43-45F from overnight. CDI items discarded. Repeat. Observed improvement of cold holding from last inspection. Points brought down to half. If violation persists points will go back to full.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed diced tomatoes, arugula, and egg whites not dated. CDI items 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 feta, roasted squash, roasted peppers, mozzerella, sliced tomatoes, roasted potatoes, sliced sausage, and cooked onions since 1/23. CDI items discarded. Observed St. Angels Triple Creme Brie dated for 21 days, Caciotta tartufa, and midnight moon dated for 21 days. CDI received moisture content from manufacturer and found everything except the Brie can stay at 21 days. CDI date on Brie changed to 7 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory on specials menu missing fill reminder. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in and drying rack in wash area soiled with debris and vents in walk in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs above RTE food. CDI item relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna, pasta, quesadilla, and other food items delivered from the commissary this morning sitting in the walk in above 41F. PIC stated items were brought from truck today and held on walk in. Facility must ensure foods from commissary are delivered and held at 41F and below. Repeat.

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 lettuce, that is held on TPHC, that was pulled at 8:30 but placed on time at 11am. CDI time stamp changed. Suggest editing time record sheet.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink near 3 comp sink filled with ice. CDI ice drained. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing at back kitchen handsinks. CDI paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small reach in unit at front bar at 50F and holding TCS items above 41F. CDI items discarded. Observed items in ice bath above 41F. CDI items moved to cooler for cooling. Repeat. WIll follow up to ensure facility has RCP (risk control plan) created regarding monitoring cold temperatures.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee prepping black bean burgers on a cutting board that raw beef blood still existed. Parchment paper is not efficient enough to proceed with RTE prep on the same cutting board. Cutting board must be washed, rinsed, and sanitized before use. CDI moved food prep to separate area. Undercooked tenderloin stored above RTE foods. CDI items reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw calamari and raw tuna. CDI items reorganized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility parcooking chicken and beef. Facility provided procedures from South Park but it states it for mini beef sliders not raw chicken or beef. No records for parcooked products, and products were not labeled as parcooked. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli display case holding all food products above 41F over course of inspection. CDI items moved to walk in since items were placed in unit within 4 hours. Repair person will be available to repair unit tomorrow. 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 beef tenderloin, salmon, and tuna that is on catering menu without a consumer advisory for raw or undercooked items. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes off food stored on floor in refrigerated truck and box of beef under condenser unit with pooled water above.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone stored inside a plastic container while playing music.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ceramic bowls, plates, and scoops soiled with food debris. CDI items moved for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit at bar area and stand up reach in catering room with an ambient air above 44F and holding items above 45F. CDI items above 41F discarded and packaged products moved to working unit. Repairman on site. Repeat. Verification required.

3-501.13 Use approved thawing methods. Observed raw meat sitting in standing water in prep sink.

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 108F. CDI raised to 116F.

3-202.11 Temperature - P,PF Observed raw chicken wings sent to facility at 44F. CDI purveyor took chicken back to warehouse. Check temperature before signing for received food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stand up slicer and cuber with food debris. CDI item moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green beans, salmon, sliced chicken, and cajun sets in prep units above 41F. CDI items discarded. Observed rotisserie chicken, sliced turkey, lettuce, shrimp, bone broth, and lettuce tomato and onion sets that were prepped this morning and stored in containers for cold holding before properly cooling. CDI items uncovered and spread out to complete cooling process. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of pickled beets from 4/8 and 4/7, grilled onions from 4/8, and chick peas from 4/8. CDI items discarded. Observed cajun deli sets that were prepped today but were not dated when meats were opened yesterday. CDI items dated. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash brown potatoes at 100-130F. CDI item reheated to 187F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bib and romaine lettuce that was just prepped and placed in covered plastic containers for holding. Items found at 48F and 51F. Facility must ensure foods are at 41F before storing. Observed green beans, mozzerella, blue cheese, and salmon holding above 45F and shrimp, lettuce, pork chops, and chopped cherry tomatoes at 42-45F. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cambazola triple creme cheese held for over 7 days. CDI item discarded. Observed whipping cream that was not dated. Repeat.

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 fried chicken that was held on TPHC with written procedures but no time stamp. CDI chicken discarded.

3-501.13 Use approved thawing methods. Observed raw ground turkey thawing in sink that was not fully submerged in water.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE food in catering storage fridge. CDI items relocated. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed microgreen sprouts that were stored above RTE sauce in walk in unit. CDI item relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed fryer baskets in wine area, pan in reach in unit, metal racks, and muffin pan on clean rack soiled with food debris. CDI items moved for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines in both kitchens with black debris. Need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef strips and chick peas in prep top overstacked and holding above 45F. Repeat. Only two items holding above 45F in facility. De-escalated points to half. If violation continues will go back to full points.

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 proscuitto from 10/12 and lobster meat from 11/7. CDI items discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in walk in while covered in a plastic container. Item was cooling slower then standard cooling rate. CDI items uncovered for proper cooling. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed refrigerated truck that did not have a thermometer provided to verifiy temperatures.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed facility with pre-packaged containers for egg salad, potato and tuna salad that has allergens but does not have full list of ingredients for mayo.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lasagne, rolls, and other food items stored on floor in refrigerated truck.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal, plastic, and bowls that were wet stacked.

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 104F. CDI wash water refilled with hot water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fans and racks in kitchen and walk in covered with debris. Repeat.

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 salmon offered undercooked at wine bar and no parasite destruction letters available. CDI PIC provided letters from vendor. 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 mussel tags not ordered in chronological order. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored next to cooked pork, crab cakes stored next to raw fish, and raw chicken stored next to cooked chicken in display cases. CDI borders provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses, chicken salad and other items stored in prep top and overstacked where temperatures were not maintained. CDI items separated and placed in walk in for cooling. Repeat. Temps in temp chart.

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 items in chef case that was dated for 8 days, crab cakes and black bean burger on meat case were not dated. CDI items dated. Observed bags of cole slaw that were open and not dated. CDI items dated. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed wine menu missing full reminder. (Consuming raw or undercooked items may increase your risk of foodborne illness) Verification Required.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed records were not checked off to verify dates for vacuum packaged products. 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 spaghetti that was cooling in covered plastic container. CDI item placed on flat metal rack to properly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fans and racks in kitchen and in walk ins.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of quat sanitizer at the bar area at zero ppm. CDI by refilling at 3 comp sink to 200 ppm.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed final cook temp of chicken breast 152F. CDI by return chciken to oven and cooking to 169F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the salad prep cooler above 45F (see chart). CDI by having the unit serviced during inspection. The coils were cleaned after unit was emptied and items above 45F were discarded. Unit was put back in service after internal temp reached 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sandwiches and containers of potato/pasta salad in the grab and go case dated 2-20-18. Also noted cooked salmon in the salad prep cooler dated 2-13 -18. CDI by discarding all out dated items. Grab and go case should have been checked at the close of business yesterday or before store opens in the morning.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed house-made deli sandwiches with incomplete labeling. More detail needed for ingredients; for example " bread" must include all ingredients in those items. Observed allergens not declared on labels of the same sandwiches. Flour was listed as an allergen incorrectly on some sandwiches. CDI-sandwiches pulled form customer self-service. Verification of correction within ten days. Other labels were correct so not all labels need to be corrected, mainly the sandwiches.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes of containers and napkins stored on the floor in the back and upstairs dry storage areas.

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 in need of more detailed cleaning under and around salad prep cooler. Ensure cooler is pulled out so areas around unit can be cleaned more frequently. Also noted areas under equipment at bar and inside cabinet under bar prep sink in need of cleaning. Dust noted on open ceiling at bar where cooking and frying is done under the hood.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Keep lemon wedges covered at self-serve beverage station.

4-501.114 Maintain sanitizer at correct concentrations. -P|: Observed in-use sanitizer in 3-comp sink 100 ppm quat. CDI- sanitizer drained and re-made to 200 ppm. Items previously sanitized re-sanitized. *Note* : utensils and equipment used with TCS food must be cleaned every four hours to prevent potential for cross contamination. Through conversation with PIC learned utensils may not be cleaned frequently enough.

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: Found two containers of roasted beets dated 8/16. Beets voluntarily discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed house-made deli sandwiches and wraps with incomplete labeling. More detail needed for ingredients; for example "white bread" or "mayonaisse" must include all ingredients in those items. Observed allergens not declared on labels of same sandwiches. CDI-sandwiches pulled form customer self-service. Verification of correction within ten days.

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 of slicer in meat department with old food residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed unit not holding all items under 45. Observed several items in top front of salad prep unit above 45F and some items as low as 41F. See temperature chart. Lids placed on top of unit to help maintain temperatures. Long term solution needed to help maintain proper temperatures.

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 date marks on containers in prep units not being transferred from previous containers properly. Employees are "flipping" product after shift to put existing product in new containers and containers are being labeled with today's date regardless of when they were actually prepared. Eggs in bottom of salad prep unit had prep dates of 3/16 and 3/21 but product on top of unit was labeled with 3/22. Observed sliced chicken labeled with todays date but was cooked yesterday. Observed black beans in cooler in wine bar area with date of 3/12. Corrected during inspection- instruction with PIC and black beans discarded; chicken labeled with todays date.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed two ROP packages of beef hanger steak in raw meat display case labeled with expiration date of September 2017. Refrigerated ROP'd meats shall be held for no more than 14 days or held frozen until sold. CDI by placing in walk in freezer to freeze prior to placing in frozen display case to be sold. Observed ROP packages of tilapia, corvina and trout in walk in freezer. Facility is not approved to ROP any raw fish. Corrected during inspection- items 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 pan of tomatoes sliced today in top of prep unit, 53F. Cool foods to less than 45F prior to cold holding in top of prep units. CDI- tomatoes placed in walk in cooler to rapidly chill

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of white dry good item not labeled. Observed two bottles at cook area in wine bar not labeled.

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 knives stored in bucket of sanitizer to be reused according to PIC at salad prep station. CDI- knives rewashed prior to using.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying bowls with paper towel. CDI by instruction.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded bulbs above ice machine in closet in wine bar area. 6-303.11 Provide at least 50ft candles of lighting in all food preparation areas. Observed low lighting at wine bar food prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed front deli cooler next to soup well was not holding all TCS foods at or below 45F. Items in the base of the cooler near the back meaasured as low as 43F. Items in the top of the cooler measured as high as 47F. Time was just as lunch service was ending and pans had been uncovered for awhile. CDI - items above 45F were moved to colder cooler to rapidly rechill. Items at 45F in top of cooler were covered. PIC plans to turn temperature down and start monitoring food temperatures especially in the midafternoon.

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 large container of chicken salad in walk in cooler. Chicken salad had been prepared and delivered from the commissary without any date marking on it. Same violation as last time, so a "repeat." CDI - remainder of chicken salad was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on goat cheese. mozzarella cheese, chicken salad, hard boiled eggs. CDI - all 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 grilled onions dated 9/13. CDI - voluntarily discarded. Observed breakfast casserole at 43F and dated for 7 days. CDI - date shortened to 4 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no written consumer advisory provided for seared cold flank steak strips served on cold salads. CDI - PIC had written sign made and hung on ordering counter before inspection finished.

3-501.13 Use approved thawing methods. Observed confit being thawed under running water. Water measured 84F and confit reached 54F before being removed to walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service clam shells being stored not inverted and with a label gun inside.

4-501.11 Maintain equipment in good repair. Observed retail display cooler with chipping on case doors. Items is scheduled for replacement next month.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas where floor tiles are badly chipped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two spots on meat saw where bits of meat remained after cleaning. CDI - broken down and recleaned and sanitized.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed printed main menu needed a disclosure asterisk added to the tuna poke. Observed main menu also needed the reminder statement to be worded as directed in the rule. VR - verification required. Discussed specific remedies with Chef.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed new dessert display area with packaged (clamshelled) items available for customer self-service. These items were not completely labeled with ingredients and major allergen declaration. VR - verification required. Chef plans to block access to area today and direct customers to ask for items until and unless labeling comes into compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting of utensils, especially metal bowls. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop in meat cutting room was being stored on a tray above the machine. The tray also held a meat saw, some butcher string, and various other items. Chef plans to add dedicated pan for scoop storage.

4-501.11 Maintain equipment in good repair. Observed some split gaskets in a few coolers and some chipping on the doors and door frames of the retail cases (on the employee side).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chunk of one floor tile missing in meat cutting room.

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 an employee rinsing lima beans in a preparation sink while stirring them with his bare hands. CDI- lima beans were reheated to on the stove to above 165F.

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 several shellstock tags being stored without the date the last shellstock was sold written on the tag. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods packaged in the facility being stored in customer self serve case cold holding above 45F (see chart). CDI- foods were relocated to the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket with 0ppm quat sanitizer concentration.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one opened energy drink stored on a food preparation table. Beverage was relocated. Improvements made since last inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground pork stored on the same meat tray as whole pork cuts. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one robot coupe stored clean with debris behind the blade. CDI- item set aside for recleaning. Improvements made since last inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one 5 gallon container of cajun turkey soup prepared on 11/8 in the walk in cooler. The soup was 62F at 10:30AM. CDI- soup was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened container of goat cheese in the walk in cooler without a datemark, one opened container of feta cheese in the walk in cooler without a datemark, chicken soup made 11/6 without a datemark, green bean casserole in the deli case without a datemark, and macaroni and cheese in the walk in without a datemark. CDI- foods were backdated or 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 3 large 5 gallon containers of chili dated 10/29 or 10/30 in the walk in cooler, chicken salad dated 11/2 in the walk in cooler, and chicken salad dated 10/29 in the walk in cooler. CDI- foods 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 one large container (5 gallon bucket) of cajun turkey cooling in the walk in cooler. The soup was prepared on 11/8 and was 62F on 11/9 at 10:30AM. CDI- food was discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several foods including potato salad, cole slaw, chicken salad, and corn bread salad packaged on site and placed into a customer self service cooling case without ingredients listed or the name and place of business of where the food was packaged. VR required in 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of corn and several sauces in a milk carton stored on the floor of the walk in cooler and multiple food boxes stored on the floor in the walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages stored on preparation tables where food was being stored and handled. CDI- beverages relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 deli slicers stored clean with dried debris accumulation behind the blade guards. CDI- items recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler above 45F (see chart). CDI- foods placed into walk in cooler, maintenance called for repairs. Discontinue use until cooler is functioning properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cafe menus without an asterisk denoting the Caesar dressing used on flat breads contains raw shell egg. CDI- asterisks added during inspection to all menus.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee glove hand raw beef change gloves and donn new gloves without washing hands. Observed multiple other glove changes without hand washing. CDI- PIC provided instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed oysters being cleaned in hand sink. CDI- removed and hand sink washed, rinsed and sanitized.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag not with batch of oysters being cleaned and no shellstock tags have been dated when last used. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fresh fruit stored adjacent to hand sink where oysters were being washed. CDI- removed and 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 turkey chubs cooling in walk in cooler at 75 F at the 3 hour mark. CDI- sliced and flash cooled

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wraps, salads and potato salad cold held above 47 F in display case. CDI- discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked TCS foods in prep units not date marked like tuna salad or chicken salad or sliced turkey. Observed multiple Cooked TCS foods made at commissary without date marking. CDI- removed to date mark

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 meatballs and raosted tomatos cooling in prep area and in plastic containers in bottom of prep unit. CDI- cooling procedure changed

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observe some black mold in ice machine. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed brie cheese at 52 on cheese island cooler. CDI- removed to flash cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed cooked onions, deli eat chub andcarton of cooked TCS food more than 8 days past rpep date. CDI- discarded

3-502.12 A food establishment that is using reduced oxygen packaging shall have an approved HACCP plan. Observed raw sausage in walk in freezer that had been ROP'd in the facility with no date mark and no approved Haccp plan. CDI- discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed hard boiled eggs cooling on prep surfaces in water at 70 F. CDI- removed to walk in cooler to flash cool

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food stored on floor in walk in freezer. CDI- VR

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Observed shellstock tags produced had not been marked with date last product was used/sold CDI- instrcuction provided

3-401.11 Cook foods to required cook temperature. Observed flank steak not cooked to final cook temperature. Still raw on inside; no textural change; gelatinous CDI- discarded

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

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed salads above 49 F in plastic closed containers. CDI- cooling procedures changed to leaving open until 45 F.

3-602.11 Label food packaged in a food establishment with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed sandwiches, and other TCS packaged foods without proper labeling. VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for QAC sanitizer. VR

3-401.11 Raw Animal Foods-Cooking

3-501.16 Hot held TCS foods shall be held at 135 F or hotter. Observed hot held chicken at 90-100 F and hot held prime rib at 131 F. CDI- product removed or discarded.

3-501.16 COld held TCS foods shall be maintained at 45 F or colder at all times. Observed potato salad and cut melon balls cold held above 50 F. CDI- removed to flash cool

3-501.18 Date marked TCS foods shall be discarded when date iis exceeded. Observed baked beans , cooked potatos and garlic aioli exceeding date marking. CDI- discarded

3-501.19 When usnig Time as a Public Health Control for TCS foods, time labeling and written procedures are required. Observed no written procedures for prime rib and not labeled with time. CDI- discarded

3-603.11 Consumer advisorries are required when proteins are offered undercooked or raw. Observed rare prime rib with no consumer advisory and no foot note and no disclosure of tuna on menu. VR

3-502.11 Facility using ROP must meet Variance Requirement. Observed no progress has been made in obtaining an approval from NC State Variance committee for ROP of cooked foods. Facility must discontinue within 10 days. VR

8-103.11 Facility shall provide Documentation of Proposed Variance and Justification and HACCP plan approval. Observed facility does not have an approved HACCP plan for ROP of Raw foods. Facility must discontinue within 10 days. VR

3-306.11 Foods shall be protected from Contamination by Consumers during display, storage or service. Observed prime rib carving station unshielded from line of customers standing in close proximity. CDI- removed; to be guarded in future3-305.11 Food Storage is prohibited on floor. Observed vegetables on floor near hot hold and containers of foods on floor in walk in freezer. CDI- removed from floor

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold hot TCS foods at or above 135F. Observed lower shelf of hot hold unit for rotisserie chicken had had the control turned off, resulting in four chickens measuring 116F. CDI - discarded chicken, ensured switch cannot be turned off accidently again.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. Observed ROP used in house for raw meats, raw meats with marinade, cured meats, deli meats, cheeses, and frozen portioned vegetables. Ensure that complete HACCP plan is provided for in-house vacuum packaging of all products. HACCP plan must meet requirements of 8-201.14. Left handouts on requirements last inspection, discussed in detail this inspection. CDI for now is to discontinue all ROP. VR - will return Friday 11-1-13 to ensure compliance.