ITALO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide an employee health policy. CDI: EHS provided printed policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container being stored in cooked pasta. CDI: Item was removed. 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 plastic container being stored in dry pasta. REPEAT.

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 plastic containers being stored in dry pasta. CDI: Containers were removed.

4-501.11 Maintain equipment in good repair. Observed broken hinge on ice machine door. Repair.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Bucket of feta cheese in walk-in cooler did not have prep date on it. Soft and semi-soft cheeses are considered a TCS RTE food and are not exempt from date marking. Ensure soft and semi-soft cheeses are labeled with date the original package is opened, and it must be used or discarded within 7 days of preparation. CDI - Feta discarded by PIC. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared TCS foods (with 1 exception) cold held > 41 F degrees. Refer to temperature observation chart. PIC states that items were placed into their respective cold holding units during today’s inspection. PIC could not determine this for mozzarella. CDI - Mozzarella voluntarily discarded, remaining products were transferred to walk-in cooler and left vented to cool down. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed artichoke, heavy whipping cream and house made Mexican butter held past 7 day requirement (1/20-1/26 and1/16-1/22). CDI - Products voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- Pf. Observed spray bottle with unidentifiable chemical substance. CDI - PIC confirmed chemical as bleach and bottle labeled. -0-

4-501.11 Maintain equipment in good repair. Observed four gaskets at two reach-in units in need of replacing. Ensure gaskets are checked regularly and replaced as needed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods cold held > 41 F degrees. Refer to temperature observation chart. PIC states that items were placed into their respective cold holding units an hour prior and during today’s inspection. CDI - Items were transferred to walk-in cooler and left vented to cool down. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 sundried tomatoes held past 7 day requirement (10/21-10/27). CDI - Product voluntarily discarded by PIC. -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.

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 oil residue inside (1) large plastic container where clean utensils are stored. CDI - Container removed by PIC to dish pit to be w/r/s. No points escalated due to improvement observed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hot water valve shut off at prep sink adjacent to dish machine. PIC advised that work order for repairs has been made and facility is waiting on repairs. Prep sink originally designated for shellfish preparation, however, per PIC, it is now utilized to prepare/wash vegetables. Shellfish is no longer offered as verified on menu. Repairs needed. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris in the metal pans where clean utensils are stored. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese temped 43F. All other TCS foods in the unit were 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and utensils stored too closed to the mop sink. Discontinue utilizing the 2 bottom shelves due to possible cross contamination from mops and the mop sink.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tag was already placed in the book and dated when oysters were still in the cooler drawer. CDI: Tag was removed from book, date crossed out, and tag placed in the pan with the raw oysters.

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 beef meat ball (5/27), crab meatball (5/30), hard boiled eggs (5/26), hard boiled egg filling (5/26), and feta (5/30) held past 7 days. CDI: Items voluntarily discarded. Observed polenta in prep top with no date. Larger pans in the walk in from 6/2. CDI: Product date marked for cook date of 6/2. 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 no label on squeeze bottles on the cook line. CDI: PIC identified bottles as oil and water. Bottles labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plate of employee food stored on top of bottles of oil on the line. CDI: Plate removed.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing. REPEAT VIOLATION Facility replaced gaskets after last inspection. Ensure gaskets are checked regularly and replaced as needed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheat pomodoro sauce to 140F. CDI: Employee continued reheating product to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red pepper chimichurri and feta in prep top above 41F. CDI: Products rapidly cooled. Products were double panned in the prep top. Ensure products are down in the prep top so cold air can circulate around product. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing. CDI: PIC approved gasket replacement estimate for gaskets earlier this week and showed EHS. REPEAT VIOLATION No points escalated as PIC has already worked to correct the issue.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot pickled fennel from 11/22 and pomodoro sauce from 12/5. Observed polenta in walk in from 12/6 but product was dated 12/9 in the prep top. CDI: All items voluntarily discarded. EHS and PIC discussed ensuring that hot pickled vegetables and other TCS items are discarded after 7 days and that products pulled from the walk in have that same prep date carried to the prep top. 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 ricotta cheese or hard boiled eggs in prep top. CDI: Product voluntarily discarded.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety observed herb butter which contains garlic, not written on TPHC procedures. CDI: Herb butter added.

4-501.11 Maintain equipment in good repair. Observed gasket on low boy double door cooler door damaged and in need of replacing. Observed rusted shelving in the same unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine reading 0 ppm chlorine sanitizer. CDI - It was found that dispensing tube was not properly stationed within tube holder and thus not properly pulling sanitizer. Tube was fixed and sanitizer properly dispensing at 200 ppm chlorine sanitizer by end of inspection. - 1.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone + charger stored on prep surface next to clean silverware. - 0 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with pink build up. Ensure more frequent cleaning.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time marked for items held on TPHC. CDI: Time marked. 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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedure for anchovies, leeks, or grilled lemons held on TPHC. CDI: Items added to the TPHC procedure.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy double door cooler doors damaged and in need of replacing.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf consumer advisory is not provided on menu for steak. owner will be printing new menus. VR required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed chlorine test strips in bar area without color code for testing sanitizer concentration. keep QAC test strips readily available at 3 comp sink QAC dispenser. CDI- added test strips

6-303.11 Intensity-Lighting - C provide 20FC of lighting in restroom at the end of the hallway. measured at 1 FC.

NO POINTS DEDUCTED: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup inside of the ice machine (by the chute area).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed roasted potatoes at 58F, brussel sprouts at 46F, collards at 48F, and egg/cream mix at 46F. The potatoes and brussel sprouts were sitting over ice (not touching it), and the collards & batter mix were both sitting at room temp. Corrected- All discarded. -Observed diced tomatoes at 45F. Corrected- Placed in the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of liquids on the cook line & an unlabeled bin in the dry storage.

REPEAT: 4-501.11 Maintain equipment in good repair. -Observed torn gaskets on low boy drawers on the cookline. Replace. -Observed the cooling drawers under the grill not working. Repair/Replace. -Obsered a few rusting shelves in the walkin cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and purses hanging on shelf with utensils in the back.

NO POINTS DEDUCTED 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed large container of cooked green beans reheating using steam table measuring 99F; steam table is not to be used for reheating but only for hot holding. Items reheated shoud do so using stove / oven or a efficient method. CDI (corrected during inspection) green beans heated on stove top to 170F and placed back on steam table.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies in back can wash 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 clean utensils stored in dirty bins that need to stay in wash rotation. (not repeat due to different rule cited)

REPEAT (from documentation of last 2 inspections) 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler units at cook lines (2) in need of repair; Observed melted handles on utensils in need of replacing; Observed chipped / damaged corners of plastic lids in clean utensil storage area. Observed rusty shelving inside walk-in cooler in need of re-surfacing.

2-301.15 Only wash hands in handwashing sink. -PF Observed new dishwasher wash her hands in prep sink across from dishwasher. Properly train new employees. CDI-employee corrected

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey 131F and pork stored in drawer at 124F CDI-voluntarily disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a roasted garlic and oil mixture at room temp. Oil infused with garlic that was prepared in restaurant needs to be kept 45/41F or below. CDI-oil mixture 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 cut lettuce wedges, ribs, milk, pork and turkey (HH) not date marked. CDI-Ribs, pork and turkey disposed of CDI-lettuce and milk date marked.

3-501.13 Use approved thawing methods. Observed meat thawing under 82F running water. Water needs to be 70F or less. Use another method during summer when cold water not below 70F.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed several containers of spices not labeled.

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

3-302.15 Washing Fruits and Vegetables - C From asking about unwashed fruit in bar refrigerator the bartender disclosed that she washes the fruit in the dump sink. Discussed with front of the house manager that fruit needs to be washed in appropriate area and not put back into original "dirty" containers.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed dirty knife stored in gap. Gap now contaminated. Properly store im-use utensils. Observed clean dishes stored on drainboard of prep sink that contained dirty pan and had raw oysters washed there few minutes before.

5-501.17 Toilet Room Receptacle, Covered - C Observed unisex bathroom without covered garbage can

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal items and drinks stored improperly. Store where they cannot contaminate clean dishes, linens, etc

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pooled egg yolks and egg whites stored above RTE foods inside walk-in cooler. CDI all raw meats properly stored.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed numerous damaged plastic lids and containers in need of replacing. Observed split/torn gaskets on reach-in cooler unit doors in need of replacing. ( POINTS NOT INCREASED DUE TO IMPROVEMENT)

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on top of opened box of gloves).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Upon arrival, manager stated that the bar dish machine was not pulling sanitizer and that he had phoned ecolab for maintenance. Observed that dish machine at bar was reading 0ppm Cl. CDI: Ecolab staff arrived during inspection and fixed the issue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pan of chicken wings hot holding below 135F in warmer. CDI: Wings were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed under the grill cooler drawers holding items at 51F. CDI: Items more than 4 hours old voluntarily discarded. All other TCS items moved to walk in for cooling. REPEAT VIOLATION VERIFICATION REQUIRED Observed small prep cooler holding items above 45F. Items relocated to walk in for cooling or voluntarily discarded. PIC advised to have cooler serviced.

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

4-501.11 Maintain equipment in good repair. Observed coolers under grill area to be holding foods above 45F. CDI: Maintenance called. Observed bar dish machine to not be working. REPEAT VIOLATION VERIFICATION REQUIRED

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rotisserie sticks stored in handsink in back of kitchen. CDI: Items relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in back of kitchen. CDI: Paper towels provided 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back of kitchen. CDI: Soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored directly over ready to eat foods in prep unit. There is no barrier between the top of the unit and the drawers of the unit. CDI: Eggs relocated to lowest drawer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lamb and baby greens cooling at rates of 0F per hour. CDI: Lamb placed on ice and the lid on the greens was taken off to allow for the heat to leave the product. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in drawers under the grill to be above 45F. All items were placed in the drawers 9/27. CDI: All items voluntarily discarded. Observed items in walk in from yesterday above 45F. Brisket from this morning were pulled from the smoker, and placed directly underneath already cold items. The already cold items heated up from the heat coming off of the brisket. CDI: Previously made items had bags of ice placed on top of them to rapidly cool them. Briskets were relocated to top two shelves in order to allow for the heat to rise off of them and not affect other items. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus date marked for 9/19 in cooler drawer. Observed rockefeller mix labeled 9/20 in cooler drawer. Observed same batch of rockefeller mix labeled 9/25 in prep top unit. Observed grits from 9/22 holding at 44F. CDI: Items voluntarily discarded. PIC directed to go over date marking so that some items are not being given extended shelf life just because they are put into a secondary container. Date marking handouts given today via email along with inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Bar Bites" menu with raw oysters and no consumer advisory. VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on shelf above plastic wrap and bread. CDI: Chemical relocated to safe location. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed baby greens and lamb cooling in while tightly covered. Food was cooling at 0F per minute. CDI: Items uncovered. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed ribs thawing in standing water. Ribs were 57F. CDI: Water drained and ribs were then being cleaned and prepped for smoking.

4-501.11 Maintain equipment in good repair. Observed coolers under grill area to be holding foods above 45F. CDI: Maintenance called. Observed bar dish machine to not be working. REPEAT VIOLATION VERIFICATION REQUIRED

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate them by turning off faucet with bare hands. CDI: Employee educated on proper handwashing.

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 macaroni and cous cous cooling in walk in while tightly covered. CDI: Cous cous put on sheet tray and cooled. Macaroni uncovered. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil unlabeled at salad station. CDI: bottle labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on counter. CDI: Cloths removed to sanitizer bucket.

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 excessive dust build up around vents in back kitchen.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing dates of when shellstock bags were finished. VERIFICATION REQUIRED.

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 lamb that was cooked and cooling in walk in cooler at 65F After 4.5 hours. Lamb did not reach 70F within 2 hours. CDI: Item voluntarily discarded .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket, and wings in oven holding below 135F. CDI: Items rapidly reheated in oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grill cooler holding items above 45F. CDI: Items rapidly cooled. Items had been in cooler less than an hour.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of oven cleaner stored over bacon. CDI: Oven cleaner relocated.

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 lamb cooling in large roast. CDI: Item discarded. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of potatoes stored on the floor in dry storage. Observed chicken stored on floor in walk in. REPEAT VIOLATION Improvement since last inspection.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged plastic container stored as clean. CDI: Container discarded. 4-501.11 Maintain equipment in good repair. Observed grill cooler holding food above 45F. CDI: Items rapidly cooled. Items had been in cooler less than an hour. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one sticker on the outside of a c ontainer stored as clean. CDI: Sticker removed and pan sent for proper wash, rinse, sanitize.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine running rinse at 140F and dish thermometer plate to read 147.4 F. CDI: PIC directed to discontinue use of dish machine as sanitizing method until issue is fixed. Facility stated that it does 65 meals at lunch. Maintenance en route by end of inspection. Facility directed to not exceed 50 seats or switch to single service. VERIFICATION REQUIRED 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine to have pink and black buildup on ice shield. CDI: Ice machine cleaned during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw prepared during inspection cooling in WIC while tightly covered. CDI: Item vented for proper cooling. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor in dry storage area. CDI: Product placed on shelving or crates.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items stroed as clean. CDI: Items set aside for air drying.

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 large lexan lids damaged on several containers as well as half pan sized one damaged on cole slaw container. CDI: Damaged lids discarded. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on RIC on line.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no Cl test strips on site for bar dish machine. PIC stated that item would be ordered and received by next week. VERIFICATION REQUIRED

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 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed PIC bare hand fully cooked wings in order to assess temperature. CDI- discarded DO NOT BARE HAND COOKED FOOD; SETS BAD EXAMPLE FOR STAFF

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date 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 eggs incorrectly date marked prep day and not date cooked, cooked vegetable dish not date marked and cooked carrrots on day 8.(discarded)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked meats cooling (89-110F) at room temperature in kitchen. CDI- removed to reheat or cool using refrigeration.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff present with food safety manager certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC fail to wash hands twice prior to donning gloves.

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 PIC attempt to verify inspectors thermometer reading of cold cooked pasta with bare hand. CDI- instruction provided

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed no tags with oysters onsite. CDI- tags located and last three dated

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all cooked proteins from yesterday or before not date marked. as well as arugula and deviled eggs. CDI- 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 opened and prepped goat cheese and sauces with buttermilk on day 9 CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility changed to new menus and didnt include consumer advisory(oysters)

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 brussel sprouts cooling in open kitchen. Cool under refrigeration once food approaches 135 F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed mulitple containers of oils or spices not labeled

.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored next to hand sink. CDI- removed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 5 employee beverages on prep line. CDI- removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple hand sinks tied up with handbags and other non-hand wash items. CDI- removed

3-403.11 (C ) Reheat cooked in house, TCS, ready-to-eat food to 165F within 2 hours if food is to be hot held until service. -PObserved one pan of cooked bbq atop oven at 54 F. CDI- placed in oven; discontinue this process

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged butter in prep cooler at 56 F. CDI- removed to another cooler

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 many cooked meats from yesterday not date marked. CDi- date marked

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 some cooked chicken and pork cooling in prep unit drawers above 60 F. CDI- placed on temporary TPHC

3-306.11 Protect food on display using shields, packaging, or other effective means. -P.Observed uncovered pitchers of tea and water where patrons could contaminate and open bowls of peanuts in same situation. CDI- covered or removed

2-102.12- Demonstrate knowledge by having a food protection manager certification. Observed PIC with no food protection manager certification.

3-301.11- Food employees shall not contact ready-to-eat foods with bare hands-P. Observed food employee handling cut lettuce with bare hands. CDI- PIC voluntarily discarded lettuce.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags labeled with date shellstock was recieved. CDI- Instructed PIC to label with date last item was sold from batch

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp above butter in flip-top prep cooler. CDI- PIC moved shrimp to front of flip top prep cooler.

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 large container of chili, brunswick stew, raw poultry, grits, and macaroni cream, prepared day prior to inspection, in walk-in cooler over 45F. CDI- Items were voluntarily discarded by PIC.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced american cheese and shelled eggs in walk-in cooler over 45F. Walk-in cooler was only maintaining 49F. CDI- Items were voluntarily discarded by PIC. PIC contacted maintenance to fix cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in walk-in cooler prepared day prior to inspection, in large deep containers, placed in walk-in cooler with an ambient temperature of 49F during cooling process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of different oils, not labeled to indicate contents. CDI- Squirt bottles were labeled by PIC.

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 in several bins of dry food, with handle down in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned dishes on rack by dish machine.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler not maintaining 45F or below.

4-501.114 Maintain sanitizer at correct concentrations. -| P Observed 1 sanitizer bottle below 200ppm Quat. Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded chicken in pan on top of stove (without heat) temping at 104F. Staff was using for chicken sandwiches at lunch. Voluntarily discarded as lunch is now over.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in first prep unit at 51F. Staff voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and heavy cream missing date marks. 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 sauces such as comeback sauce and dressing such as blue cheese (all made in house) with date marks greater than 7 days. Return visit required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on clean storage shelf. Separate to air dry before stacking.

4-501.11 Maintain equipment in good repair. Replace torn gasket on cold hold drawer. 4-502.11(A) Maintain utensils in good repair. Discard juicer(used for lime juice). The white coating is chipping and it is no longer in good repair. Facility discarded during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap empty at bar hand sink. Refilled during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over whole beef in walkin cooler. Moved ground beef below whole beef. Separate raw animal foods from ready-to-eat foods. -P Observed raw pork rack stored over blanched fries in walkin cooler. Rack was moved below fries. Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walkin cooler. Rearrange so unwashed are below washed produce/ready to eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee that was working on the line go to walkin cooler and return to line with same gloves. Remove gloves when leaving the line. They shall be used for only one task. Educated PIC.

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 container of feta cheese without date mark. Advised to mark. 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 ranch dressing made in house with a date mark of 10/15. Advised to discard ranch after 7 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on dry storage room floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs at the bar (for fruit) stored in water. Observed foam bowls and plastic ramekins used in food products on the line.

6-301.14 Handwashing Signage - C. A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. Several hand sinks had no signage. Left signs with PIC.

3-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. Observed last three tags had no date of last use written on tag. Previous tags did. CDI - instructed PIC to reeducate staff about getting last use dates onto tags.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed cut lettuce, sliced tomatoes, cooked portioned ribs in foil, and opened bucket of feta cheese undated. CDI - dates added.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed cole slaw in walk in cooler dated 3-5. CDI - voluntarily discarded.

7-102.11 Common Name-Working Containers - PF. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed unlabeled spray bottle of bleach hanging on pre-wash nozzle near dish machine. CDI - labeled.

4-302.12 Food Temperature Measuring Devices - PF. A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. Observed no thin probe thermometer. VR - will return to verify Wednesday 5-21.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label working containers of food or food ingredients with the common name of the food. Observed salt, pepper, oil, water, spice mix called dust unlabeled.

4-205.10 Food Equipment, Certification and Classification - C. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Observed small fryer in place for use on special orders. Fryer was labeled "For Household Use Only."

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed bri=unswick stew and brisket 2-3 days out of date.CDI- PIC voluntarily discarded

3-502.11 Variance RequirementRules require a food establishment to acquire a variance for curing foods from a regulatory authority.Observed facility does not have a HACCP plan or variance for Instacure product.VR

8-103.11 Documentation of Proposed Variance and JustificationRules require HACCP plan and variance proposal documentation.Observed facility does not have a HACCP plan or variance for Instacure product.VR

2-103.11 (A)-(L)Person-In-Charge-Duties 2-103.11 Person in Charge. The PERSON IN CHARGE shall ensure that: (I) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf Observed PIC unable to demonstrate knowledge of proper sanitization testing procedures.CDI- through instruction

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare handsObserved one food employee cutting lemons with bare hands and another handling cole slaw with bare hands. CDI- corrected through instruction. PIC should work to correct this bahavior. Future violations may result in full points and any food contaminated by bare hands not able to be cooked will be discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed mutiple TCS foods cooked yesterday in walk in cooler not date marked. CDI- removed to date mark NOTE FUTURE VIOLATIONS WILL REQUIRE FOOD BE DISCARDED IF NOT DATE MARKED.Observed brunswick stew out of date, 8 days. CDI- PIC voluntarily discarded

3-304.12 In-Use Utensils, Between-Use StorageRules require in use utensils be stored so as so as not to contaminate the utensil or the food. Observed multiple utensilsstored with handles in food.

4-302.14 Sanitizing Solutions, Testing DevicesRules require applicable testing equipment for chemical sanitizers. Observed PIC unable to produce QAC test strips.Facility to have technician check and procure test strips.