BERNARDIN'S RESTAURANT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee washing gloves in hand sink. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, scallops and duck above 41F in prep unit. Other items in prep unit were 41F or lower. CDI: Items above temperature were moved to walk in cooler. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items being held on TPHC in middle and right side prep top at cook line. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 raw chicken and cut melon cooling at a rate of 0.08F/min. Cut melon was cooling tightly covered in saran wrap inside reach in cooler. Chicken was cooling tightly covered with saran wrap inside walk in cooler. CDI: Saran wrap was removed from both items, cut melon was placed in walk in cooler to cool. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado inside prep unit with sticker still attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in container of sugar with handle touching the sugar.

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 ceiling vents with dust build up. Clean as needed

REPEAT: 5-202.12 Provide at least 100 F water at handsinks. Observed no hot water available to kitchen hand sink. Provide. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crab cake mixture and chicken skewers cooling in the walk in. Both were made today at 11am. Both items were tightly covered with plastic wrap and crab cake mixture was in a deep bowl and high volume. CDI - PIC spread crab cake mixture flat across on a sheet tray and left uncovered to quickly cool. PIc uncovered chicken skewers to rapidly cool. -0.5- 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 1 large bin without a label. CDI - PIC stated it was sugar and placed a label on the container. All other containers had labels on them. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead roach on the floor near the WIC. Remove. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of french fries stored directly on the floor in the WIC and one container of bones stored directly on the floor in the WIF. CDI - PIC relocated french fries stored directly to a shelf. -0-

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 utensils stored inside a large plastic container with food debris. CDI - Employee removed utensils to dish pit and these were w/r/s. -0.5-

4-502.11(A) Maintain utensils in good repair. Observed two spatulas with chip in the plastic. CDI - PIC voluntarily discarded both. -0-

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 stripping on wall near walk in cooler chipped and cracked. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items (glasses, iPods, phone and bag) stored on shelf of clean dish rack. Keep personal items stored in designated areas. -0.5-

5-202.12 Provide at least 100 F water at handsinks. Observed no hot water available to kitchen hand sink. CDI - PIC turned on hot water valve. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade on can opener not used today. CDI - Can opener removed to dish pit to be w/r/s. 0 point deduction due to improvement from previous inspection. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed personal medication stored with food service equipment on speed rack. CDI - PIC removed medication. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food handler transferring unwashed broccoli from a cardboard box on to a cutting board, chopped into smaller portions and then place into a clean plastic container. Food handler then transferred the plastic container of chopped broccoli to the cook line prep station to be used for today’s services. CDI - Food handler educated on washing broccoli and product removed to prep sink to be washed and transferred into a new clean container. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at hand wash fixture. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drink stored on floating shelving with food service equipment. CDI - PIC removed personal drink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled vegetable slicer, vegetable peeler and strainer stored as clean. CDI - Utensils removed to dish pit to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cooked pork belly without a prep date or pull date thawing in the walk-in cooler. Discussion with the PIC revealed that pork belly was made on 6/13 and pulled today. CDI - Allowed the PIC to add prep and pull dates. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 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 several recently prepared TCS applicable foods inefficiently cooling due to being in high density, covered and shallow ice baths. See temperature observation chart for details. CDI - Corrective action resulted in uncovering containers, separating TCS foods into flat sheet pans and transferring foods to interior area of walk-in cooler; PIC instructed food handlers to refresh ice baths. Product temperatures began to cool down after additional 30 minutes verification. -0.5- 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 squeeze bottles at the cook line unlabeled. CDI - Labeled during the inspection. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating on surfaces under the flat top grill and on sides of cooking equipment. Clean and maintain. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at hand wash fixture. PIC stated that repairs are pending and demonstrated replacement fixture stored in the facility. No points deducted due to different area observed and improvement from previous inspection. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No vomit and diarrhea plan on site. CDI - REHS provided hard copy to facility. -0- For more information: please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed french fries stored inside of shopping bag inside of the reach-in freezer. CDI - Food transferred to ziplock bags. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shrimp from yesterday temping 48-51 F in prep reach-in unit. CDI - PIC voluntarily discarded product. Improvement noted from previous inspection. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed recently prepared caramelized onions without start/end times. CDI - Allowed PIC to place time stamps. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed two sanitizer spray bottles hanging on shelving unit above prep table/cooler. CDI - PIC relocated the spray bottle to prevent contamination of food and foodservice equipment and utensils. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility during today’s inspection. CDI - PIC exterminated pests. Recommend contacting PCO for treatment services. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of foods stored on the floor inside of the walk-in freezer. CDI - Foods removed from floor by employee. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating on surfaces under the flat top grill. Clean and maintain. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at can wash fixture. PIC stated that repairs have been requested. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wagyu beef, goat cheese and sweet potato purée above 41F in the reach in portion of the middle prep top cooler. Ambient temp was at 57F. Observed hard boiled egg in reach in portion of the salad prep top cooler above 41F. Ambient air temp at 49F. The top of all the prep top coolers are on TPHC. PIC has contacted refrigeration for repair. PIC stated that the middle unit was below 41F this morning, allowed to remove all TCS foods and place in another refrigeration unit or in the walk in cooler. Verification visit required to ensure compliance in 3 days 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry soiled towel on cutting board.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards at the prep top coolers are heavily scratched and scored. Replace or resurface. PIC stated that they are on order. 4-501.11 Maintain equipment in good repair. Observed the middle prep top cooler and salad prep top cooler with ambient air temps above 41F. Repair.

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 corner guards at threshold near kitchen handsink no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and vents throughout kitchen. Ensure more frequent cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on the ceiling around the intake and exhaust air vents. Clean. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood are accumulating grease and oils. Clean and maintain. PIC stated that the hood is due for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pasta in the reach in portion of the prep top cooler with a date 4/3 written on the bag and a sticker dated 4/10, unable to determine which date is correct. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bin unlabeled. CDI - Labeled during the inspection.

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. Observed ice scoop stored on top of the lid to the ice bin.

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 opened goat cheese without a date marking. PIC unable to determine when this product was opened. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed farthest prep top cooler with only a date and no time. PIC stated that all prep top coolers (top portion) are on time. CDI - Allowed PIC to place the time from 1030-230, establishment closes at 2PM.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray hanging over food prep area in the kitchen area. CDI - PIC relocated the spray bottle to prevent contamination.

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 the interior and exterior of the ice machine door accumulating dust. Clean and maintain.

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 corner guards at threshold near kitchen handsink no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and vents throughout kitchen. Ensure more frequent cleaning. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine not properly sanitizing, PIC ran several times and replaced sanitizer jug, and still not properly sanitizing. PIC called for repair and may be here this afternoon. They will be using the 3-compartment sink to wash, rinse and sanitize in the meantime. 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/y0SjmnabFa

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards at the prep top coolers are heavily scratched and scored. Replace or resurface. PIC stated that they are on order.

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 several wall areas throughout kitchen. REPEAT VIOLATION Previous violation corrected. 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 corner guards at threshold near kitchen handsink no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and vents throughout kitchen. Ensure more frequent cleaning. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings on top of sweet potatoes. CDI - PIC relocated the bag.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in part of salad cooler holding products above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pasta in reach in cooler. CDI: PIC stated it was cooked yesterday. Product date marked. Observed salsa in reach in cooler with no date mark. CDI: PIC stated it was for the special from yesterday. Product date marked. 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 . 3-501.18 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 container of curry in reach in date marked 6/7. PIC stated it was pulled from frozen on Monday. CDI: Product properly date marked For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed several containers and bottles of oils and salts with no label on the line. CDI: Products labeled.

4-501.11 Maintain equipment in good repair. Observed 2 damaged gaskets on middle prep cooler doors. REPEAT VIOLATION Gaskets have been replaced since last inspection and have minor damage today.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and grease build up on shelving to left of the handsink.

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 several wall areas throughout kitchen. REPEAT VIOLATION Previous violation corrected. 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 corner guards at threshold from kitchen to walk in area and from walk in area to dish area damaged and no longer smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in part of middle prep cooler holding food above 41F. CDI: Items voluntarily discarded. PIC called for maintenance. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food from prep top held on TPHC that was moved to walk in for use for tomorrow. CDI: Food voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets needed on prep cooler doors. PIC stated that he has ordered 2 to replace some of them, however there are more that need to be replaced. Ensure that replacements are ordered. Observed middle prep top air temp at 43F. Water build up was present also in the bottom of the cooler. REPEAT VIOLATION Previous violation corrected. 4-502.11(A) Maintain utensils in good repair. Observed 2 lids damaged. Ensure utensils are replaced when no longer smooth and easily cleanable.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and vents throughout kitchen. Ensure more frequent cleaning. REPEAT VIOLATION

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 . Observed no date mark on sliced, cooked pork belly stored in reach in cooler. CDI: Date added as it was opened yesterday. REPEAT VIOLATION Significant improvement from previous inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensil for shaping rice stored in room temp water. CDI: Utensil removed and placed in a clean container.

4-501.11 Maintain equipment in good repair. Observed right most prep top cooler not working. PIC alerted EHS to the cooler not holding proper temperature at the beginning of the inspection and all items were already held on time. PIC stated that when he took temperatures this morning he noticed that the items were above 41F. All products that were TCS were voluntarily discarded prior to EHS arrival, per PIC. PIC stated he has already called a repair company for the unit and they are expected later this week.

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 vents throughout kitchen. Ensure more frequent cleaning.

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 . Turkey, raw emu, noodles, mashed sweet potatoes, and raw venison measured 51-52F in sandwich cooler bottom. TCS foods in cold holding shall be 41F or less. Raw emu and raw venison were prepared this morning so they were moved to walk-in cooler to cool. All other foods were in unit since last night so they were discarded. VR - Verification required within 10 days that cooler has been repaired. REPEAT

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 . Truffle oil and chicken stock container missing date mark in walk-in cooler. Spring rolls missing date mark in walk-in cooler. Pickled mushrooms missing date mark in sandwich cooler bottom. Date mark all TCS RTE foods held for over 24 hours. CDI - Dates placed on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Cooked snail was opened on 8-4 and had not yet been discarded. Discard TCS RTE foods within 7 days. CDI - Snail discarded.

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. Various raw fishes in low boy cooler were completely thawed and still in vacuum packaging. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open packs. 0 pts.

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 clean towels observed on floor in storage room. Store at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on low boy cooler. Chipping/rusted shelves present in sandwich cooler bottom. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves in area with mixer. 0 pts.

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 Spray arm at pre-wash sink was falling below flood rim of sink. Maintain an air gap to prevent potential cross-connection. CDI - PIC tied spray arm to wall that gave it a 1 inch air gap. Establishment is going to replace the spray arm or permanently mount it later today according to PIC. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle needed in unisex bathroom upstairs. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “white fish” on the dinner menu for a seafood pasta dish. CDI: Last page removed from dinner menus. Menus fixed and will be reprinted for dinner service tonight.

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 bacon stored over vegetables in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION

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 reach in part of sandwich prep cooler holding items above 41F. PIC stated that he took temps this morning at 1030am and food was 41F and below. EHS noticed that the left door does not close properly and was ajar when EHS began assessing temperatures. CDI: Products rapidly cooled in the walk in cooler to 41F.

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 wall near soda machine in kitchen with dust build up. REPEAT VIOLATION Previous violation corrected. 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 tile at baseboard to left of stove.

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 burger stored over potatoes in freezer. Burger bag was open. CDI: Item reorganized.

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 cooked chanterelles in prep top cooler. CDI: Date marked with same date on larger container. Date was 1/12/22. Overall facility has a very good date marking system and all other items requiring date marking were marked.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on top cooler drawer.

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 some areas of ventilation with heavy dust build up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and berries stored over ready to eat items in the walk in cooler. CDI: Items were reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the reach in area of the prep top coolers holding food above 41F. All TCS items were voluntarily discarded if held there overnight. Observed some items in the walk in holding at 42F. CDI: Items rapidly chilled to 41F with ice. PIC took temperatures of the walk in cooler in the morning and it was recorded as 37F. PIC called the refrigeration company to come out this afternoon and repair/do PM on coolers. See #31. REPEAT VIOLATION Failure to maintain temperatures in coolers may result in a Risk Control Plan or permit action.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in parts of prep top coolers unable to maintain food at 41F or below during service. PIC stated that this morning the coolers were holding an air temp of 41F, but no food was checked. Walk in cooler, during service was blowing air at 44F. Most foods were 41F by end of inspection but some were at 42F. EHS and PIC discussed that possibly some preventative maintenance such as coil cleaning would help. Overall the air in the kitchen during service is hot and humid, making it difficult for coolers to maintain temperatures. PIC called a refrigeration company to come out. Items at 42F were placed on ice. PIC agreed to check the temperature of the walk in every hour and to monitor food temperatures while waiting for technician to come today. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies at the bar. EHS advised PIC to increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed berries stored in original container labeled as washed. CDI: Berries re-washed and stored in a clean container.

4-501.11 Maintain equipment in good repair. Observed reach in cooler shelving is beginning to rust in many coolers. Repaint or replace. REPEAT VIOLATION Previous violation corrected.

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 baseboard near mop sink. REPEAT VIOLATION Observed one of the items on the last inspection has been repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open, raw burgers stored over frozen berries in the walk in cooler. CDI: Items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari in reach in cooler above 41F. Observed tomato in prep top cooler above 41F. CDI: Items voluntarily discarded. Calamari permanently placed on TPHC. Observed pork belly above 41F in prep top cooler. CDI: Chef took temperatures of product less than 4 hours ago and verified it was below 41F. CDI: Product rapidly cooled to 41F and then held in reach in where cold air could circulate around the largely cut pieces. REPEAT VIOLATION

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 hot items held on TPHC with no written procedure. CDI: Procedure written during inspection.

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 stored with handle down in the ice. Observed ice scoop stored in soda water. CDI: Scoops removed and washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked bowls stored as clean. CDI: Bowls separated for air drying.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the reach in near the stove. REPEAT VIOLATION PIC stated that one is ordered but it has not arrived yet.

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 baseboard near mop sink. Observed cracked baseboard tile near handsink in kitchen. REPEAT VIOLATION All previous items have been repaired/replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty stock bucket of sanitizer for dish machine. Dish machine was reading 0ppm. CDI: Bucket. Hanged and dish machine was reading 100ppm chlorine

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese and blue cheese in prep tops above 41 F. CDI: goat cheese voluntarily discarded. Blue cheese rapidly cooled to 41F in walk in. REPEAT VIOLATION overall cold holding is properly monitored and maintained throughout facility.

4-501.11 Maintain equipment in good repair. Observed gasket on prep cooler on line torn. REPEAT VIOLATION previous one 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 light fixture covers damaged and some no longer cleanable in dish area. Observed damaged corner guards throughout facility. Some have been replaced. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari in reach in above 41F. CDI: Product rapidly cooled to 39F with ice.

4-501.11 Maintain equipment in good repair. Observed split gaskets on some prep top reach in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust build up on air filters of ice machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling in dish area peeling and in need of repainting. Observed door leading to dish area in need of repainting as well. Observed damaged corner guards throughout facility.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed both handsinks blocked inside the kitchen. CDI: items relocated; handsink made accessible.

Repeat: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink and black build-up on deflector plate and near chute of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cream, butter, and mustard sauce holding inside steam well < 135F (see temp chart). CDI: all reheated to > 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf at dish area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cups air drying on towel at bar area.

General Comment: 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 items stored in boxes on the floor in upstairs dry storage room.

General Comment: 4-501.11 Maintain equipment in good repair. Observed heavy build-up and damage on dish racks at dish area. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at bar.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items rearranged. REPEAT VIOLATION

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

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for items in sandwich cooler held on TPHC. CDI: Procedures written during inspection. Observed no time marked on grilled onions. CDI: Time marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some water build up on inside of reach in cooler to left of handsink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hot water not working at one sink in women's bathroom. Verification Required

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in. Verification Required 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared beef below raw meat and raw salmon stored in same pan with other fish. Store fish that are to be served undercooked separately from fish that will be fully cooked. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed blackberries stored back in original container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers and squeeze bottles with tape residue and stickiness. CDI-sent back to dishwasher

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 overall cooling practices were very good but do not tightly cover items until a minimum of 41F. Chicken salad tightly closed lid at 52F. CDI-any covers cracked

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 knife stored in gap between equipment. Scoops, spoons stored in container of room temp. water. Protect in-use utensils from contamination

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 under equipment and under rackes and behind doors with heavy grime build-up.

6-501.110 Using Dressing Rooms and Lockers - C Observed employee jackets hanging near food and clean containers. 6-202.11 Light Bulbs, Protective Shielding - C Observed light cover missing in dish area. Replace cover, use shatterproof bulbs or plastic tubes with end caps.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in. CDI: Produce rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw oysters stored over a ready to eat sauce in the reach in. CDI: Oysters moved to the bottom of cooler.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed snapper final cook temperature at 135F. When asked if product was done cooking, employee stated yes. Product does not have a consumer advisory on the menu/specials board. CDI: Employee continued cooking product to over 145F.

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 heavy cream cooling in prep cooler. Product rose in temperature from 45F to 48F. CDI: Product permanently placed on TPHC. TPHC procedure written during 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 41F. -P Observed seared tuna done yesterday in reach in cooler cooled to 43F. CDI: Product finished cooling to 41F in walk in with ice on top.

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 prepped items in sliding door cooler all dated for 3/26. Items were actually prepared on various other days. Ensure proper date marking of items. CDI: Items dated and staff directed to always carry the initial cook/prep/open date to any secondary containers. REPEAT VIOLATION Improvement from previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedures written for potatoes held on TPHC. Observed no time written on potatoes. CDI: Time placed on potatoes. TPHC procedure written during inspection. REPEAT VIOLATION Improvement from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, lettuce, and heavy cream cooling in prep top cooler. Observed seared tuna in reach in above 41F from yesterday. CDI: Tomatoes and lettuce used in less than 1 hour. Second temperature of tomatoes showed that they were cooling properly. Heavy cream placed permanently on TPHC and tuna rapidly cooled in walk in cooler on ice down to 41F. REPEAT VIOLATION Improvement from previous inspection

3-501.13 Use approved thawing methods. Observed snapper and squid thaw to above 41F. CDI: Products rapidly chilled in coolers with ice. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observedcontainer of what PIC said was rice flour unlabeled.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a quart container being used as a scoop for rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 wet stacked pans. Overall air drying is occurring throughout dish area. REPEAT VIOLATION Significant improvement from previous inspections.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep cooler. Observed rusted shelving in reach in coolers.

3-201.11 Use food from approved sources only. -P Observed wild foraged chantrelles in walk in freezer and prep top. PIC could only find the forager's education verification. CDI: Mushrooms voluntarily discarded. Later, the tag was found. PIC reminded to keep the tag with the forager education to ensure that future batches are not discarded. NOTE: Tags must be retained for 90 days past last sale. No other tags present in facility, although PIC stated that he has continuously sold them for several months now.

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 macaroni and goat cheese appetizers with no date. PIC stated they were made yesterday. CDI: Items 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 housemade caesar dressing from 10/30 and lobster tails from 10/31 in coolers. CDI: Items voluntarily discarded. Observed chantrelles in prep top with no date. PIC stated they pull them from the freezer little by little and was not sure what date they were pulled. CDI: Item voluntarily discarded. REPEAT VIOLATION

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 butter in warmer marked with date and time. PIC stated that item his held for 4 hours and then discarded. The butter was labeled from 11/8/18 with 11am. CDI: Item voluntarily discarded. PIC reminded that once an item is placed on TPHC, it must be discarded at the end of the time window.

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 mushrooms, rice, and lentils cooling on speed racks in kitchen at room temperature. Items were below 135F. CDI: Items moved to walk in for rapid cooling. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed squid thawing under running water. Squid was above 45F. CDI: Squid immediately prepared and rapidly cooled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of walk in cooler and freezer. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying pans. CDI: Pans rewashed. REPEAT VIOLATION Previous violation corrected.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. REPEAT Caution should be used to minimize food exposure. Observed cleaning needed on walls and floors by dish machine. Observed cleaning needed in door threshold from kitchen to dish area. Observed heavy dust build-up and discoloration on ceiling tiles in kitchen. 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 absorbent ceiling tiles near handwash sink. Tiles are water stained.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed seared tuna being stored on shelf above ready-to-eat cut lettuce. CDI: tuna relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F in prep top cooler #1. PIC stated they would like to use TPHC for these items. Another manager suggested using ice. EHS talked with staff about options for keeping foods at 45F soon to be 41F or below. EHS observed that pan was missing and there was a space of open air in cooler. Keep pans in all spaces, especially when lid is open for busy lunch service. CDI: items voluntarily discarded. Observed marscapone in squeeze bottle sitting out on counter at room temperature. Marscapone must be held cold. CDI: voluntarily discarded. Follow up visit to be made to see if facility will be using TPHC or temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed burrata and marscapone without date labels. CDI: items properly date labeled. Observed sliced tomatoes with date of 9/28 when they were sliced on 9/26. Employee placed wrong date on tomatoes. CDI: tomatoes 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 ceasar dressing cooling in squeeze bottle in prep cooler. Caesar dressing was made an hour and a half prior and only had 30 minutes left to cool at 63F. CDI: ceasar dressing placed in ice bath to rapidly cool to 45F.

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 squeeze bottle without labeling.

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

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 scoops for ice cream sitting in container of water at room temperature upon arrival. EHS suggested washing scoops off in water and then storing them in a clean, dry place between scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes to be stacked while wet on storage rack.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer with wire sticking out being stored as clean. CDI: strainer voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in cooler gaskets and in the tracks of sliding door cooler. Observed cleaning needed on top of dishwasher and on equipment in kitchen including exterior of microwave.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. REPEAT Caution should be used to minimize food exposure. Observed cleaning needed on walls and floors by dish machine. Observed cleaning needed in door threshold from kitchen to dish area. Observed heavy dust build-up and discoloration on ceiling tiles in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed one small container of raw oysters being stored on top of ready-to-eat ginger soy sauce in prep cooler. CDI: PIC reorganized items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and lemon butter holding below 135F in steam wells. CDI: items reheated to 165F. EHS advised PIC to ensure items are above 135F before placing them into hot holding units.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed foie gras without and opened gallon of milk without date label. CDI: Items properly date labeled. Observed major improvement with date labeling throughout.

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 large bag of pasta noodles cooling in walk-in, tightly packed. PIC stated noodles had been cooling on sheet tray but employee bagged them before they hit 45F or below. CDI: noodles spread out into hotel pan where they quickly cooled. Observed noodles packed into container in prep cooler with tight fitting lid. CDI: noodles placed into ice bath on speed rack in kitchen. EHS later observed that hot pan of rolls had been placed directly above cooling noodles and ice had melted. Noodles did cool at the proper rate. CDI: noodles relocated to walk-in cooler. Observed sliced tomatoes cooling in prep top cooler over the chill line. CDI: EHS explained that prep top units are not designed to cool foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in the upper interior of ice machine, in the tracks of sliding door cooler, cooler gaskets, and in walk-in cooler where there is dust build-up above fan covers. Observed improvement overall with cleaning of non-food contact surfaces.

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 AC unit to be down in kitchen where ceiling is leaking. Facility had already taken corrective action by relocating table that was under unit. Water was not contaminating any food or equipment. Maintenance to fix issue today. 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 cleaning needed on ceiling tiles where there is dust build-up. Observed cleaning needed on floor behind door next to walk-in cooler. Observed major improvement in the cleaning of floors and walls.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in prep area.

3-301.11 Preventing Contamination from Hands - P,PF Observed chef tasted sugar, using hand, from unmarked container. Observed owner touch baked onion slices that were cooling. CDI-both items voluntarily disposed of.

3-201.12 Food in a Hermetically Sealed Container - P Observed small jar of home canned lemon preserves. Food in hermetically sealed containers shall come from a regulated food processing plant. CDI-disposed of. so

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops over cooked potatoes. CDI- scallops put to where seafood is stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed double stacked ham on cook line 52F, baked portabella mushrooms 48F and room temperature veggie mix (pre-washed spinach). CDI-through discussion

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 bags of fresh spinach and other vegetables and duck not date marked 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 pasta dated 1/24 in cooler. CDI-foods voluntarily disposed of

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk, disclosure and reminder on chalk menu board outside restaurant. 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 large baggie of tightly packaged, compressed pasta at 55F in center. CDI- pasta put on sheet pan into WIC

3-501.13 Use approved thawing methods. Observed steaks thawing in water bath of 3-comp sinks while other 2 vats were being used to pre-wash and pre-rinse heavily soiled items before being put in dishmachine. Water in both vats was filthy. Cannot use 3 -comp sink for any other purpose when thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of unlabeled contents. Label foods not in original containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in WIF on floor. WIF very overfilled, try organizing a little better. 3-305.14 Food Preparation - C Through discussion bartender said he washes fruit in bar's dump sink. Use only indirectly drained food prep sinks for any food preparation

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 container of water with utensils storage in it. 3-304.12 In-Use Utensils, Between-Use Storage - C Observed spatulas stored in crack/gap between equipment/prep table

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishwasher wiping wet dishes with rag. Air dry completely

4-602.13 Nonfood Contact Surfaces - C Observed grease/debris build-up on surfaces including undersides of refrigeration handles, underside of ice machine guard, prep sink, dishmachine drain board, 3-comp sink vats, exteriors of small appliances.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed clutter, restaurant very small, remove items that are not needed. 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 whole back of house needs cleaning.

6-501.110 Using Dressing Rooms and Lockers - C 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and personal items stored in prep areas and scattered everywhere in upstairs storage room. Employees need to keep their items separated from the facilities items.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed beets with growth on them on speed racks outside of walk-in cooler. CDI: beets were voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility using non-continuous cooking without prior approval. Facility is searing duck to crisp the fat, cooling duck, and then reheating to temperatures below 165F to serve duck undercooked. CDI: EHS explained non-continuous cooking and what procedures are required to continue doing so. PIC stated they will most likely change their procedure to searing duck to order. EHS emailed non-continuous cooking application in case establishment would like to continue this process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed cooked noodles holding at temperatures above 45F in prep cooler. One bag of noodles was made a previous day and one was from today. CDI: Noodles from different day were voluntarily discarded and noodles from today were taken to walk-in 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 Observed major improvement with date labeling. Observed hot dogs dated 12/2 and lemon butter for 12/2. CDI: items were voluntarily discarded. Observed black bean mix dated for 11/22. PIC stated black bean mixture had been made and frozen on 11/22, and then taken out today to thaw. EHS suggested writing the "made" and "frozen" date as well as "thaw" date on all items that are to be frozen for later use.

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 french fries that had been blanched on TPHC with a time of 10:30 am written on them. At 2:30 pm, the EHS asked PIC what they were going to do with the fries. PIC stated they will be placed back into the walk-in cooler to cool down. EHS explained that this does not follow TPHC procedures and that fries must be discarded. CDI: fries were voluntarily discarded. EHS went over the facilities written procedures with PIC.

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 boiled eggs cooling in prep cooler with tight-fitting lid. CDI: boiled eggs were relocated to walk-in cooler, uncovered, to quickly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in freezer and prep cooler gaskets/hinges, in the cracks and crevices of rice cooker, in the tracks of sliding door reach-in cooler, and on the outside of squeeze bottles on cook line.

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 improvement on most areas. Observed cleaning needed on floors behind door near walk-in cooler entrance. Observed dust build-up on ceiling tiles throughout kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees and PIC turn faucet off with bare hands before grabbing paper towel to dry hands. CDI: PIC educated on proper hand washing method.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no paper towels at hand sink #1 and no soap at hand sink #2. Food prep was going on in the kitchen. CDI: soap and paper towels were provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed seared tuna (raw) on shelf above RTE foods in prep cooler. CDI: tuna was relocated to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up and sticky residue on dry storage containers throughout kitchen. Change pans out more frequently to avoid such build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed pumpkin puree and tomato sauce holding above 45F in reach-in cooler. All other items were at proper temperature. Observed items holding at temperatures above 45F in small prep cooler by hand sink. CDI: all TCS food items were voluntarily discarded including oysters, calamari, chopped lettuce, watermelon chunks, cream sauce, tofu, and ceasar dressings. VERIFICATION REQUIRED to ensure cooler is capable of holding foods below 45F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed multiple items without date labels including basil butter, lettuce, cooked noodles, spinach, carrots, cooked potatoes, and bok choy. 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 REPEAT Observed several items out of date including cooked mushrooms 9/21, Black beans 9/22, white beans 9/19, cooked onions 9/22, lobster stock, and chorizo sauce 9/21.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed multiple spices and squeeze bottles without labeling throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed pans wet stacked on clean dish rack by three compartment sink.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been serviced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in prep coolers, cooler gaskets, and freezer gaskets. Observed significant build-up on racks throughout kitchen including clean dish rack, and dry storages racks. Deep cleaning of equipment is needed.

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. REPEAT Observed build-up on floors under dish machine, clean dish rack, freezer, walk-in cooler, and under equipment. Observed walls with build-up throughout kitchen. Observed dust build-up on ceiling above cookline. Deep cleaning is needed in kitchen.

6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: PIC was left with hand washing sticker.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw scallops being stored directly on top of a container of herbs on a shelf above ready to eat sauces. CDI: scallops were relocated to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables being stored above ready-to-eat foods in the walk-in cooler. Rearrange storage order so that all boxes and unwashed produce are stored below washed produce and RTE foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine to be 10 ppm chlorine. CDI: facility will use three compartment sink to wash all dishes until dish machine can be serviced to dispense sanitizer at the proper concentration. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes, cut lettuce, sliced turkey, and cream sauce all holding at temperatures above 45F in prep top cooler #1 and prep cooler #3. Ensure items that are placed on ice for lunch do not reach temperatures above 45F and then get placed back into prep cooler. CDI: items were put in prep cooler to quickly cool and cream sauce was voluntarily discarded. Ensure food items are cooled to 45F after prep before placing in prep top coolers.

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 foie gras and sliced tomatoes without date labels. CDI: items were 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 cooked eggplant from 6/13 in walk-in cooler. CDI: item was voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries without time stamp on them. PIC stated time stamp was on plastic wrap that was removed. Other items on TPHC were time stamped. Ensure that blanched fries are always marked with time they left temperature control. CDI: fries were marked with time stamp.

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 pasta noodles being cooled in a tightly sealed ziplock bag in the walk-in cooler. CDI: noodles were within the 4 hour parameter and were spread out onto sheet pan to quickly cool. Observed cut lettuce, sliced tomatoes, and sliced turkey that had been prepared today and were placed in the prep top cooler before they were able to reach 45F. Prep top coolers are not designed to cool foods, only to keep foods cold. CDI: Items were relocated to prep cooler underneath to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and squeeze bottles in need of labeling on main cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of potatoes and chicken broth being stored on the floor in the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth being stored on counter outside of sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor by the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of pans on drying rack by three compartment sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed cleaning needed on walls throughout kitchen. Observed cleaning needed on floors behind the ice machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee pause during food prep, grab bottle of sanitizer, spray cutting board, then wipe with soiled cloth; then go back to working with food. CDI- stopped employee and discussed proper times to hand wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink in kitchen being used as a dump sink. Ice dumped in hand sink. CDI- sink cleared and reminder hand sinks are for handwashing only.

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 with CA on menu but no parasite-free guarantee from current supplier. CDI-supplier contacted and sent letter from Low Country Seafood.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice bin at drink station in kitchen. Scoop in ice machine at dish pit with spotty build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed many items in the tops of prep coolers at line above 45 F. Third inspection in a row with this violation. CDI- items discarded voluntarily or moved to walk-in cooler for cooling. Found caesar dressing dated 3/27 at 47 F in walk-incooler. CDI- 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: Found pasta dated 3/21. CDI- voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Facility could not produce written procedures for blanched fries and garlic / oil mix. Procedures written while on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed sirloin steak and cheeseburger with no Consumer Advisory on menu. Menus corrected and printed while on site.

3-302.11(A) Separate the different types of raw animal foods. -P Observed several different proteins comingled in same containers in walk in cooler. CDI: Items separated out by species.

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 one container of mashed potatoes in walk in with no date. PIC stated that it was cooled down from service yesterday. CDI: Item dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers of oil unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor in walk in freezer. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw protein stored in "thank you" bags in walk in freezer. PIC directed to use only food grade plastic bags for direct contact with food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 white cutting boards stored as clean with deep cuts and gouges so that they are holding black residue. PIC directed to replace or resurface.

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 FRP at dish machine area pulling away from wall.

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 pasta cooling in walk in cooler at 72 degrees after 2 hours of cooling . CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous food in prep units greater than 45 degrees see chart above. 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 brie dated 09-03 still in walk in ,goat cheese unlabled, and other soft cheeses unlabled. CdI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in large volume in sealed ziplock bag. CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying pans they must be air dried. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink leaking.

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 walls in dish area in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Removed unused equipment in storage area that are unneccesary for restaurant operation.

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 two containers of clam chowder and one container of cream based soup in reach in greater than 45 degrees cooling from last night. Repeat violation. CDI discarded product and instructed PIC on cooling.

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 Brie, marscapone , goat cheese, and clam chowder with no date marks. Repeat violation. CDI cheeses marked and clam chowder discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed tuna carpaccion and ahi tuna on lunch menu missing reminder linking to consumer advisory. 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 Clam chowder and other soups being cooled in too large of volume in reach in cooler split out into shallow pans and cool in walk in.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board on prep unit in kitchen. -0 points-

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 wall near dessert station with buildup of food debris and in need of cleaning. -0 points-

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 clam chowder and french onion soup at 53 degrees cooled from last night. CDI products 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 pasta , brie, cream, mashed potatoes, with no date marks. CDI marked products. 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 container of crab dip held greater than 7 days. CDI product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items on lunch menu such as tuna with no reminder. CDI new menus were printed during inspection. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf French onion soup and clam chowder cooled in high volume containers and tightly covered. CDI products discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish 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 walls and ceilings in dish room in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees use gloves to handle raw food then the put on new gloves to handle RTE food without handwashing. CDI hands washed and gloves donned.

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

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed black beans in reach in that had mold growing. CDI black beans discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping soiled gloves on cloths and continue food prep and going in and out of walk in and continue food prep. CDI hands washed glovews changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic bowls, and metal pan soiled with debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink and black debris.

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 mozzerella, quiche, milk, proscuitto, and goat cheese not dated. CDI items dated. Observed containers of red cabbage, risotto and rice that was held over 7 days. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with grilled onions and blanched fries that were held using time without written procedures and time stamp. CDI time stamp provided and TPHC procedures provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed base of blender, base of mixers, and racks in walk in unit in need of cleaning. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC shall ensure food is in temperature and units are able to maintain temperature levels and ensure proper sanitzing of equipment and utensils.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands without using soap for less than 15 seconds. CDI soap used during handwashing.

3-201.11 Use food from approved sources only.-P. Observed milky cap mushrooms, family of chantrelles, from Andre Jenny. Unable to provide information to verify if this is an approved distributer or inspected by department of Agriculture. Verification required. Facility should have information stating if company is a mushroom distributor or inspection report showing facility is inspected.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed seared tuna stored on uncovered container of chicken salad and raw burger patty stored over dressings in reach in unit. CDI items relocated and chicken salad discarded. Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine at 0ppm. CDI mechanic showed up and machine at 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed 2 reach in and 2 prep units with ambient air temperatures of 48-60F. All units holding food at 47F and above. CDI items from night before voluntarily discarded by facility and items prepped this morning stored in walk in unit for cooling. Prep mechanics showed up to repair units. Verification definitely required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in units in need of cleaning, base of blender, and base of mixers soiled with debris.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle RTE food with bare hands. CDI hands washed and gloves donned. 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 facility with out dated salmon letters. Facility should update letters annually to ensure purveyor follows same procedures. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed seared tuna and raw calamari stored over RTE food in reach in units. Repeat. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees go in cooler with gloves and come back out to food prep using same gloves. CDI hands washed gloves changed.

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 aoli, goat cheese pie, and hard boiled egg that was held in facility for 24 hours and not dated. CDI items 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 macaroni and cheese and asian slaw held past 7 days. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with blanched fries that does not have a time stamp. CDI time stamp added. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with champagne vinagerette that has raw eggs inside but is not reflected on menu. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held underneath cutting boards.

3-301.11 Preventing Contamination from Hands - P,PF. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employees handle ready to eat foods with bare hands. CDI hands washed gloves put on.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed escargots stored over mushrooms in reach in and egg white stored over ready to eat foods. CDI items relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils , plates and ice machine. Verification required.

3-501.19 Time as a Public Health Control - P,PF. 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 garlic and oil and blanched fries held out at room temperature without time stamp. CDI time recorded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed lettuce stored on soiled reach in shelf and lobster stock left uncovered in walk in.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed laddles and tongs stored on rack over dirty drain board and where dishes are washed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed base of robocoup, mixer and blender and reach in shelving soiled with debris.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact is not allowed with ready to eat foods. Observed employee handle hamburger with bare hands. CDI hands washed and gloves put on. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F and below. Observed dressing, cabbage, tomatoes, blue cheese held at 51F in prep unit holding at 50F. Verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated. foods that are 41F or below have a 7 day shelf life, 42-45F have a 4 day shelf life. Observed goat cheese drying in the cooler for a week then held in the freezer for another week. CDI item discarded. Mentioned to facility they need to apply for a variance for that process, gave variance application.

3-502.11 Variance Requirement - PF. Food establishment shall not perform any specialized processes without prior approval from a regulatory authority. Observed facility drying goat cheese without prior approval. Verification required.

8-103.11 Documentation of Proposed Variance and Justification - PF. A variance shall be approved from the state when doing specialized processes. Observed facility drying goat cheese past 7 day date marking parematers without approved variance. CDI item discarded.

6-202.112 Living or Sleeping Quarters, Separation - C. Sleeping quarters on the premises of a food establishment shall be separated from areas used for food establishment by complete partitioning and solid self closing doors. Observed facility with bed in dry storage room.

2-103.11 (M) Person in Charge-Duties - PF. Food employees shall be informed about their responsibility to report any of the major symptoms or illnesses. Observed facility with no employee health policy. CDI gave them a sheet and had everyone in the kitchen read over the policy and sign that they understand it, and sheet is kept for them on record.

3-301.11 Preventing Contamination from Hands - P,PF. Food employees shall not have bare hand contact with ready to eat foods. Observed employee cutting butter with bare hands and stated butter would be cooked later. CDI employee washed hands and used butter immediately for cooking.

6-301.14 Handwashing Signage - C. Hand wash signs shall be provided at every hands ink that employees used. Observed hand washing signs in the bathrooms. CDI provided hand wash signs.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed mixing bowl with food debris. CDI item moved to sink for washing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Food that is held in the facility for 24 hours shall be dated. Foods that are 41F and below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed mushrooms, tomato, lettuce, and various pastas in facility that were not date marked. CDI items dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded if they exceed temperature and time parameters of date marking. Observed cooked pumpkin and mushrooms in the facility past 4 and 7 day shelf life. CDI item discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animal foods that are undercooked in the facility shall be disclosed with a consumer advisory. Observed lightly seared tuna on lunch menu with out asterisk. Verification required.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed a box of raw chicken stored in a sheet pan, and a bin of cut potatoes on the cooler floor.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be held in a chemical sanitizer or stored away to be laundered. Observed wet wiping cloths under cutting boards in the kitchen.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues. Observed build up in kitchen microwave.

Facility shall provide parasite destruction information for salmon. The facility recieves salmon from Sysco, but the letter from Sysco references "sushi products" and another company. More information is needed to link the Atlantic Salmon to the letterl. The label on the box references farm raised Atlantic Salmon but doesn't give enough infromation on the feed. Provide this information promptly.

Maintain hot foods at 135F or higher. Observed butter sauce at 109F and blanched fries at 75F. Both were discarded. Information was left for time as a public health control if the facility wants to hold things out of temperature for up to four hours and then discard.