CHURCH & UNION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above liquid eggs and lemon vinaigrette inside prep unit. Observed raw fish and one package of raw beef above pasta and waffles inside reach in freezer. Items were removed from hermetically sealed packaging. Raw shell eggs were relocated. VERIFICATION REQUIRED FOR ITEMS IN REACH IN FREEZER. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground lamb being stored over pork tenderloin inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(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 sausage gravy at 95F after more than 3 hours of cooling. CDI: Item was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 grits with a start/discard time of 10am-3pm. CDI: time label was corrected.

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 tomatoes cooling at 0F/min in container covered in saran wrap inside walk in cooler. Observed sausage gravy cooling in a thick portion and no being stirred inside walk in cooler. CDI: Saran wrap was removed from tomatoes, EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine recorded 0ppm chlorine. Run and primed multiple times. EcoLab called for repair and arrived and repaired on site. CDI. Assure bar tenders are testing machine daily. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Butter recorded above 41F. CDI - Discarded. Butter was overstacked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C Onion butter and tomato on day 8. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut honeydew cooling in plastic containers with lid on product. Cooling rate was 0. CDI - Cooling method adjusted to meet cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Seared ahi tuna stored on Shelf with RTE seafood. Store and treat seared ahi tuna as raw since it is not a fully cooked product. CDI - Tuna moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Facility had blank copies of TPHC forms but did not have any filled out to food items Held on TPHC. CDI - Filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Begin time for home fries and sausage patties not recorded. CDI - Recorded.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open personal drink not store away and in designated area.CDI - Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in different units recorded above 41F (see chart). CDI - All discarded. Assure food is not left out when in transport from different units. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a beard guard.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use tongs stored in water recorded at 84F. Keep in water 135F and above. CDI - Taken to dish machine.

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 Sliced cheese cooling in flip top cooler. CDI - Cooled down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. In use sanitizer recorded below 100ppm Quat, CDI - Changed for new bucket.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with bracelets on wrists preparing food. CDI- PIC had employee remove bracelets.

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 handles in direct contact with flour and bread crumbs. CDI- PIC hands employee remove scoops and properly place them with handles not touching flour and bread crumbs.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes, egg yolk, mashed pot., and veal bones all recorded above 41F. Employee error cause of temp. Abuse. CDI - All 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees did not have hair restraint on.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use spatulas stored in water recorded at 125F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P RTE crab meat stored on shelf below Raw shellfish. Both items were completely covered. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Multiple veal stocks from yesterday failed to cool properly. CDI - All discarded. PIC will address cooling parameters with staff. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (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. No written procedures for home fries holding on TPHC during breakfast hours. CDI - Provided and filled out on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Crab cake mix cooling in plastic container with lid on. CDI - Spread on sheet tray For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal bins and plates wet stacked. Stack to allow for air drying

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. Shelves in dry storage area in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Large carts blocking access to sink. CDI - Cart removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Green sauce recorded 6/14. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present in kitchen. Facility is actively treating them with drains and traps. Contact pest control for more aggressive approach.

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 Server sprinkled garnish on appetizers with bare hands, CDI - Food discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in Quat recorded low at <50ppm. Sanitizer was old and exchanged fore new batch. REPEAT. Points not escalated due to different nature of violation. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer soiled internally with food debris. CDI- Removed for cleaning. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken and garlic in oil mix. Recorded above 41F, CDI- Discarded. REPEAT. Points not escalated due to improvement. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure is missing from brunch menu. Put on brunch menu.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Health policy had 5 illnesses not 6, CDI - New policy given and discussed.

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 dish machine not sanitizing, recorded at 0ppm. CDI - Unit primed and then recorded at 100ppm bleach.

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 . Some items on front line recorded above 41F, CDI - Placed on TPHC, suspected ambient cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Carrots and zucchini recorded at 80F on room temp rack, CDI- Moved to WIC for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed near back dry storage area, Facility is has pest controlled contracted to come out and treat in some days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking at dish pit observed. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Slicer wheel had dry debris on wheel, CDI - Broken down and cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal bins stacked while wet, Allow for air drying.

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. Reach in freezer in need of cleaning.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility did not have record of parasite free fish from current supplier. CDI- Obtained during inspection.

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 . One flip top cooler was holding out of temp. CDI- Foods discarded, REPEAT, Points not escalated because due to temps. It was determined unit malfunctioned overnight and EHS was at facility very early.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal water bottle stored on prep table.

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 Shellfish tags were not in chronological order, CDI- Rearranged in chronological order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine solution recorded at 0ppm chlorine on dish ran through but water was recorded at 50ppm. EcoLab called out and repaired. Dish recorded at 200ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked mushrooms, sauce in flip top 1 recorded above 41F. Ambient temp. Of 48F recorded in reach in portion. Knob was turned to lowest setting. CDI- Knob turned to cold and EHS observed ambient temp drop to 36F. Foods discarded. Monitor unit.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu did not have an asterisk for tuna served undercooked. Further it had an asterisk on lobster, mahi, and salmon that PIC stated should not be on there, CDI- New menus printed on site to designate change.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Box of oranges stored on the floor in the WIF. CDI- Moved off the floor.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No record of parasite destruction for sea bass which is offered undercooked on menu. PIC obtained letter from Inland stating sea bass is frozen to Kill parasites.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at main dish machine recorded too high of a bleach concentration. PIC called EcoLab who stated he will come before dinner to adjust.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Garlic in oil, rice, and peas all had a date exceeding 7 days. CDI- Discarded. Commercially smoked pork and milk not dated. CDI- Dated.

3-50 Cooked potatoes cooling in WIC with lid on. PIC immeadiatley noted condensation build up on lid and moved to blast chiller. 1.15 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken broth, house pickled mushrooms, cooked peas and other TCS foods above 41F in prep unit. See temp chart for temps. CDI - PIC voluntarily discarded. Service request submitted. Unit taken out of service until serviced. Product disposition given to PIC Sherief. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil, vinegar, water and bread crumbs at cook line out of original container. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed long beard on food employee. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in weak quat sanitizer at <50ppm. CDI - PIC refilled to correct strength. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested copper bowls, salad spinner and other food containers. -0-

4-501.11 Maintain equipment in good repair. Observed rust buildup on low shelving on prep tables at cook line. Observed missing flip top lid on cook line. REPEAT -1-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spring loaded hose in the ON position through a V thread. CDI - PIC turned hose OFF and EHS advised to disconnect between uses. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed RTE produce on walk in cooler shelf. CDI - PIC rearranges storage order. -0-

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 peach compote, chicken stock and other TCS foods still in service with prep date of 09/18/2020. Products should have been discarded 09/24/2020. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed sterno lights open and stored above RTE pastries on speed rack. CDI - PIC moved sterno lights to different location and educated staff. -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 cut filets and cut romaine lettuce cooling in prep unit. CDI - PIC moved these to walk in cooler and educated staff to use cooling equipment during ambient air cooling. Observed chick peas cooling at a rate of .49 degrees per minute in a deep plastic container in walk in cooler. CDI - PIC moved chick peas to a metal shallow container to cool rapidly and will monitor temps with thermometer. -.5-

3-304.13 Linens and Napkins, Use Limitations - C Use linens only incontact with food being served. Observed wiping cloths stored in direct contact with raw salmon in walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed prep cooler out of service in kitchen. Replacement quotes being obtained. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling cart near blast chiller. CDI - Rolling cart relocated. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date recorded on shellstock tags since October. VR no later than 03/21/2020 to ensure shellstock tags are being marked with LAST USE date. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food moulds, table-mounted can opener, serving ladles, pots under prep table and other dishes. CDI - These items were re-washed in dish pit during inspection. -1.5-

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 expired aolis, sauces and other TCS foods in walk in cooler prep date marked 03/04 or earlier. CDI - PIC instructed food employee to go through stock and voluntarily discard all expired TCS foods during inspection. -1.5-

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 PIC unable to locate TPHC procedure for sliced tomatoes, cut lettuce, sauces and other TCS foods in make table at cook line. CDI - PIC sent TPHC form and filled out during inspection. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in bar area neaer drain. -0-

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 directly on the floor in walk in cooler in bus tubs in standing water. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf. Points not escalated today as the condition was better today than last inspection. Observed sanitized tea urn nozzles used before being air dried. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped coffee filters stored without wrapping and dished used for service stored under dusty wiring. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on wiring at cook line over prep and serving areas and buildup on chemical storage shelving near handsink beside dish pit. REPEAT -.5-

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 ceiling panels near dishp pit and over prep tables near blast chiller. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked beef in RI at temperasture 44F. CDI. PIC discarded. There is improvement from the past inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed smoked salmon in WI, chicken and tom garlic sauce in RI with no date mark. CDI. PIC date marked them.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility not currently keeping temperature log for freezer and other cold units as per HACCP Plan. CDI. PIC labelled each unit and started taking temperature of all cold holding units where ROP foods are stored and frozen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employees without hair restrains. Informed PIC they need to provide hair covers to all employees prep food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned dishes wet stacked. CDI. PIC removed the dishes to the dish washing sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on cleaned dishes and the shelves. CDI. PIC removed the dishes to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can in unisex restroom with no cover. Informed PIC to ensure it is covered at all times.

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. Shell stock tags are being retained by last date of use and chronological order not maintained. Verification by September 1, 2019 to determine ongoing compliance as required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items in salad/ charcuterie prep cooler not under temperature control. Ambient air at 55F in the prep cooler and 50F in the walk in cooler. PIC Chef Whitney voluntarily discarded the goat cheese and rice in the prep cooler, and the crab cakes and sausage in the walk in cooler. All time control for safety foods moved to the walk in freezer, and reach in units from the walk in cooler. PIC called for repair immediately. PIC, GM, Operations manager and Execu Chef were all advised of follow up by 4p today to check for status of repair or possible closure if walk in unit has not been repaired or if repair is extended past tomorrow. Noted today that AC unit in main kitchen prep area is not operational and awaiting repair.

3-501.13 Use approved thawing methods. Shrimp being thawed at prep sink in standing water. Water was running but faucet/ nozzle was not over the container, so water was not being agitated. CDI- PIC corrected faucet/nozzle setting to allow for running water to agitate water of thawing shrimp.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris noted on chest freezer and shelving. Cleaning is needed. (0pts)

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. Walls, ceilings, HVAC areas and flooring in need of cleaning of black mildew like build up, and dried residue and dust.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Dump sink at the end of the bar has been converted to a handwashing sink as noted in previous inspection. One handwashing sink has been removed. Observed sink set up for handwashing, but dumping of ice and beverages in the same sink. CBI- PIC Chef Jamie and Chef Whitney were advised of issue and requirement. Sink may only be used for handwashing. No equipment and or sinks may be removed or changed without prior notification to MCHD. repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One container of hummus at the expedite station not under temperature control. CDI- Chef Whitney voluntarily immediately discarded. All other food items not in the cooling state observed to be at 41F or below. (0pts)

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. PIC advised of salad station at main line now being controlled with use of time for safety. Labeling of 4 hour hold on all items observed. No written procedures could be provided, PIC advised of not having any at the time of inspection. CDI- Time as a method of control template emailed to PIC to complete, assisted by explanation as to required information for form. (0pts)

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Lag in documentation in calibration, equipment, and temperature logs. PIC was able to provide 2/2019 until current date, and some from 2018. Records must be maintained consistently. Verification by March 30, 2019 for consistent records for specialized processes.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Sous not wearing active hair restraint during active food preparation. Provide hair restraint. (0pts)

5-205.15 Maintain a plumbing system in good repair. Handwashing sink and 3 base sink removed from bar area as noted on previous inspection. Dish machine re-located as noted in previous inspection. Large puddling of water noted from use of sink and dish machine as noted in previous inspection. PIC was advised that all removal and/ or relocating/ changing of equipment must be pre-approved by MCHD. Staff advised that plumber was coming back out to work on dish machine. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Smaller cooker in front of one handwashing sink. PIC Chef Whitney Thomas advised that pictures were taken of the unit there, and it was being moved. Ensure maintaining access to handsink. Dump sink converted to handwashing sink and one handwashing sink removed from bar area. CDI- unit was easily moved. Plumber coming out today to address sink issue at bar. PIC was advised that sinks may not be removed with permits and contacting MCHD. One other sink in place at bar for handwashing. (0pts)

3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over cooked grits and other breakfast item and uncooked lamb chops in walk in cooler. CDI- PIC corrected storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple items such as mushroom bolognese, chowder, kale, broccoli, and boiled eggs in prep cooler at line holding at temperatures above 45F. See chart for all foods indicated at units. CDI-One prep cooler determined to be unplugged. Unit was plugged back and operational; foods placed on ice temporarily. PIC voluntarily discarded eggs, blanched items, spring mix.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken and raw beef stored in bus tubs on the floor in the walk in cooler. CDI- PIC corrected storage.

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. Spoons at dessert station stored in room temperature water. One nozzle at bar stored in ice. CDI- all storage corrected. (0pts)

5-205.15 Maintain a plumbing system in good repair. Water puddling in floor at bar area. Front of the house manager advised that they hired a plumber to move the dish machine, remove 3 base sink and handwashing sink at the bar. PIC was advised that permits are required for removal and/ or addition of plumbing equipment. Manager advised that plumber is coming to facility today to repair faucet leaking. (0pts)

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 food employee slicing potatoes with bare hands. CDI- Employee washed hands, put on gloves, and potatoes that were already sliced and had been touched were voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cutting board and two knifes in bar that were soiled with dried food debris, and were not cleaned yesterday.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In walk in cooler observed cooked shrimp date marked for 9/15 but was thawed out yesterday. CDI- Thaw date was placed on shrimp.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Log dated for 9/26/18 for ROP of pears. Facility approved HACCP and variance does not include ROP of raw or cooked fruits. CDI- PIC Chef Whitney advised it was only for special event, will discontinue, all product was used at that time or discarded at the end of event. PIC contacted contractor that completed plan to submit amendment request to Variance committee as they do want to ROP and Sous vide raw and cooked fruits. Follow up by 10/7/18.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies/gnats at one side of bar area and in dry storage area near canned items. Continued professional pest management needed until pest no longer detected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee slicing potatoes wearing no hair net or beard restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than seven pans wet nested together during drying. Allow containers to dry completely prior to stacking them.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Open ceiling at prep line area. Tiles missing. Condensation dripping down onto closed sides of prep units below. Units are covered, possible contamination to items below if left uncovered. Repair/ replace tiles. Units may be moved over to avoid possible contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer stored as clean with food debris on the back catch areas and blade housing. Both chef's advised that slicer was used yesterday. CDI- cleaned

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. Large container of fries stored covered in walk in cooler. Chef advised that the fries had been blanched and cooled from overnight. Fries at 52F from overnight cooling. CDI- Fries voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Wagyu tartare on main menu with no provided asterisk, and no other method to indicate raw items. PIC advised that menu will be corrected. Follow up by 6/28/18 for correction. All other items noted as required. (0pts)

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Two bags of ROP brisket marked on log and stored in walk in cooler. Bags were not marked as required, no logs provided for cooling of brisket provided either. Chef advised that they do not ROP or sous vide food items reqularly. Logs provided support not using process regularly. CDI- Bags allowed to be labeled as 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. Blanched fries in large bin tightly covered with other containers stacked on it. Fries were being cooled from night before. See item number 18. CDI- Fries voluntarily discarded by PIC (0pts)

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. Some dust on venting and debris in hard to reach areas of bars and storage. Cleaning is needed. (0pts)

3-302.11(A) Separate the different types of raw animal foods. -P Observed pullout cold holding unit (drawers) containing raw ground beef which was stored above raw fish and raw shrimp. CDI all raw meats properly stored according to final cooking temp. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored on top shelf in walk-in cooler above RTE fruits and veggies. CDI unwashed produce properly stored.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in kitchen area. (POINTS NOT INCREASED DUE TO DIFFERENT RULE VIOLATION).

REPEAT 4-101.19 Nonfood-Contact Surfaces - C Observed damaged gasket on reach-in cooler unit door in need of repair; Observed drain pipe leaking at meat prep sink in need of repair. (POINTS NOT INCREASED DUE TO IMPROVEMENT).

NO POINTS DEDUCTED 4-602.13 Nonfood Contact Surfaces - C Observed piping behind equipment at downstairs bar area collecting debris in need of general cleaning.

NO POINTS DEDUCTED 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 at downstairs bar collecting splash debris in need of detailed cleaning; Observed flooring at downstairs bar collecting debris in need of general cleaning. (keep all storage off flooring throughout to facilitate cleaning).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese stuffed olives out at room temperature at the bar. CDI: Product voluntarily discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT from past inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuces stored in "thank you" bags. CDI: Lettuces moved to a bus tub.

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 plastic tubs with debris in them.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door damaged to the point that insulation is visible. Repair door.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damaged near soda syrup storage and mop sink. PIC showed the materials he has bought to fix it. REPEAT VIOLATION IMPROVEMENTS MADE FROM LAST INSPECTION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on serving line holding above 45F. All items were on ice. Items voluntarily discarded at end of lunch. PIC reminded that items must be down in ice, for ice to be an effective cold holding method. VERIFICATION REQUIRED. Observed sliced tomatoes in reach in cooler on line above 45F. CDI: Cooler was turned down during inspection. All TCS foods were iced down and placed in the walk in cooler. All items were prepared today.

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 employee date marking several containers of TCS foods upon arrival. Ensure that foods are marked at time of preparation or within 24hours if being held overnight. ' 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 several containers of food items in walk in and dessert prep cooler outside of time/temperature window including lobster stock, doschi, prosciutto stock, and pork stock. CDI: All items outside of time/temperature window voluntarily discarded. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed

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 soft drink gun stored in ice at downstairs server area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers in dry storage area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding items above 45F. CDI: Temperature turned down during inspection and unit holding below 45F before end of inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Facility is in need of an additional hot water heater according to permit and most recent visit sheet, documenting discussion about adding a tankless water heater. PIC phoned Jody Throckmorton in plan review during inspection and left a voicemail. VERIFICATION REQUIRED

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall behind bar to have a large hole. PIC stated that it is from hotel construction and they have not repaired it yet. Observed baseboard damage and wall damage from apparent water leak/buildup. Observed some minor holes in walls throughout facility. 6-501.12 Cleaning, Frequency and Restrictions - C Observed area in dish station moldy. Recaulk around area to ensure that water is moving toward the drain. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on surface where chicken was being prepped. CDI- drinks disposed of

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee get raw burger ball flatten once touch handles on stove then finish pattying on put on stove. Gloves removed and new gloves put on. See-through verbal correction that hands are to be washed before new gloves put on and not contaminating equipment.

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 invoice for 100 count of clams, no clams or dated shippers tag on-site. Retain shippers tags for 90 days. CDI-verbal instruction

3-304.11 Food Contact with Equipment and Utensils - P Observed raw chicken box on floor and another on sliding lid of ice cream freezer. CDI - ice cream freezer lid taken to dish area and cleaned. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above and in same container as ready to eat foods. CDI - raw food relocated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking and Mortadella. CDI- items dated, staff knew when they had been opened.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed brunch burger without an asterisk on brunch menu. CDI-menus are printed in house. Manager corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken put into drawers after prep, make sure 45F or below before putting in drawer. CDI - chicken put into WIC

3-501.13 Use approved thawing methods. Observed octopus thawed under 80F running water. Water has to be 70F or less (which isn't possible in summer). CDI - ice added

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2-3 containers of white crystals not labeled. Label all items not in original packaging that isn't easily identifiable.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet wiping rags on counter.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked containers in dish area. Not enough air drying space.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one stove unit with burner kept burning out. Get repaired. Use stoves that are operating properly.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water functional until 1/2 way through inspection. Max water temp 110F after 1 hour of recovery. Plumber called. Verification required.

6-501.12 Cleaning, Frequency and Restrictions - C Observed area in dish station moldy. Area at end of smells like stale beer (near hand sink on wall). Clean floor and walls in these areas. Window area greasy where pizza paddles are stored.

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 hands by failing to turn off faucet with a barrier. CDI: Employee instructed on proper handwashing. REPEAT VIOLATION some handwashing improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute and shield to have excessive black residue. CDI: Shield clenaed during inspection, chute to be cleaned tonight. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade to have food build up on it. CDI: Blade removed and replaced during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed arugula in prep unit above 45F. Item was overstacked. CDI: Half of the arugula was removed and properly cooled. REPEAT VIOLATION significant improvement from last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed octopus in walk in with no date mark. PIC stated that it was prepared two days ago. CDI: Item properly labeled. Observed whole pork belly stored on speed rack in walk in with no date. PIC stated that item was cooled down yesterday evening. CDI: Product properly labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items beyond time/temperature window, including pimento cheese, sweet potatoes, brussel sprout kimchi, and duck fat. CDI: All items beyond proper time/temperature window were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for hot items held out of temperature during lunch. CDI: Hot item procedure written today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder on brunch menu, but no disclosure. VERIFICATION REQUIRED

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 oil and unlabeled, unidentifiable white granular on dry goods shelf. CDI: Oil was labeled as olive oil, and white granular was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unidentifiable white granular stored on dry goods shelf with no cover. CDI: Product was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelving at pastry area. CDI: Wet cloth taken to dirty laundry area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans at dish washing area, stored as clean. Observed robocope stored as clean with excessive water at the bottom of container. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed robocoupe blade with deep gouges, stored as clean.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed handsink near dish machine in need of recaulking to wall.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ROP machine stored on prep surface of facility. PIC stated that they are currently working with EHS S. Makres on a HACCP plan. PIC directed to remove machine from everyday use area until it can be used per HACCP plan. No in house packaged items were present today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light on prep line. PIC stated that they are in the process of getting a new ballast for that light fixture. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored on shelf at expo line. CDI: Items relocated to employee storage area.

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 turn off faucet without a barrier, thus recontaminating hands. 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 moving from dirty to clean dishes at dish washer. CDI: Employee directed to clean hands at proper intervals.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items that were cold holding on ice at lunch in walk in cooler above 45F. CDI: Product discarded. PIC advised to hold items on TPHC, since the products are on ice during service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean throughout shelving around dish area.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several reach in cooler doors.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm sanitizer at dish machine. CDI-Machine primed and reading at correct correction before end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer on wall soiled with dried food debris. CDI-slicer sent to be washed.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and discolored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed areas of main bar to be greater than 25ft from hand sink. Sink at end of bar converted to hand sink. VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple date mark applicable foods on day 2 not date marked. Observed only one small portion of date mark applicable food exceeding 7 days from date marked. CDI- voluntarily discarded CDI- pulled to date mark SIGNIFICANT IMPROVEMENT SO POINTS NOT ESCALATED

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 buer blanc sauce on prep table at 90 F. CDI- placed on TPHC

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon and steak offered undercooked but not disclosed. VR

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee contact clean utensils with soiled utensils.

5-501.17 Provide a covered waste bin in female restrooms. Observed no coverd receptacle in 2 of 3 stahls in ladies room.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without first washing hands. CDI- instruction provided2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved dishwasher handling soiled then clean utensils without washing hands. CDI- instruction provided

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 food employees bare hand cooked spinach and garnishes at bar. CDI- instruction provided

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 menu offering cobia undercooked and unable to provide letters of aquaculture for fish received fresh.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessively soiled ice machine and 6 of 8 utensils observed to have excessive debris after washing. CDI- removed to re-clean.

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 veal stock at 54 F cooling in large lexans from yesterday. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in walk in cooler at 46-48 F. No other explanation other than cooler beginnning to fail. CDI- unable to determine when cooler began failing, inside of turkey chub 45, outside 47 F, cart of all TCS foods at 46-48 F at day 5 of date marking discarded. Repair tech called onsite by 630 pm

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS foods date marked 4-26 and 4/27. CDI- discarded Observed multiple TCS foods date marked 4/30 over 44 F. CDI- 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 has no written procedures for TPHC of butter

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of blue cleaning solution. CDI- labeled

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 bok choy piled into large lexan covered tightly at 54 F and uncanned crab meat at 60 F in covered plastic container. CDI- removed to sheet tray or opened

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed excessive tight stacking wet.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not cold holding all foods at 45 F or colder. TEch called serviced

2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on-site with Food protection manager certification upon arrival. CDI- PIC with ServSafe certification arrived on-site during inspeciton.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener stored with food debris adhered to food contact surfaces. CDI-Removed to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 3 compartment sink behind bar at too strong of a concentration. CDI-Sanitizer was diluted to correct concentration. 200ppm QUAT.

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 bolonaise sauce in walk-in cooler, prepared night prior to inspection at 49F. CDI- Bolonaise was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad and shredded cheese in prep cooler at 59F. CDI- Cooler had accidentally been unplugged night prior to inspeciton. Items were discarded, and unit was plugged back in.

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 coleslaw labeled 12/12 in prep cooler. CDI-Coleslaw was voluntarily discarded. Observed cooked beets in front prep cooler date marked 12/14. CDI- Beets were 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 meatball sauce in walk-in cooler, prepared 2 days prior to inspection with no date mark. CDI- Voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of bolonaise sauce cooling in walk-in cooler. Separate large containers of food product to smaller containers to cool quickly. CDI- Item was voluntarily discarded.

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

4-502.11(A) Maintain utensils in good repair. Observed cracked lid on dry goods container.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several large chips, and cracks behind bar and in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on rack with cleaned dishes. CDI- Beverage was relocated.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwashing sink behind bar. CDI- Sign was posted at handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready-to-eat foods in walk-in cooler. Observed raw scallops stored over cooked lobster in walk-in cooler. Observed raw shrimp stored on top of cooked chicken tenders in reach-in freezer. CDI-Items were rearranged in the correct storage order by PIC.

3-501.16(A)(1) Maintain TCS foods in hot at 135F or above. -P. Observed mashed potatoes in hot holder at 122F. CDI-Mashed potatoes were voluntarily discarded by 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 milk opened on Sunday, date marked in walk-in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large container of veal stock in walk-in cooler date labeled for 9/13. Observed dolmada, housemade ceasar dressing, and garlic in oil date labeled for 9/14. Observed housemade aeoli (containing raw egg) in cold hold drawer date labeled for 9/14. CDI- Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 squirt bottles of cleaning agents behind bar not labeled. CDI- Contents in bottles were voluntarily discarded and bottles were sent to be rewashed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles with no label indicating contents. CDI- Bottles were labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walling behind pre-rinse station at dishmachine accumulating black mold.

5-402.13 Maintain sanitary sewage system.-P Observed dishmachine drain overflowing into kitchen, flooding dishmachine area with wastewater. Repair professional was called prior to inspection to fix drain. Food establishment voluntarily closed during inspection and all food prep was stopped. Foods currently being prepped by dishmachine area were discarded per EHS discretion. This included remy, chicken quarters, and poached chicken. Drain was fixed during inspection and all dishes and equipment that could have been contaminated were re-washed and sanitized. EHS Observed dishmachine drain working properly during 3 wash cycles. Floor was mopped and sanitized. Facility was allowed to reopen during inspection at complete of all necessary actions to sanitize equipment, dishes, and floor. Repair professional arrived later during inspection. Repair man found tongs lodged down in drain. Tongs were removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in womens restroom.

2-301.12 Cleaning Procedure - P - Wash hands before doning gloves. Observed food employee turn off faucet with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so cross contamination is prevented. Observed raw eggs stored on shelves above container of pickles and rice. Observed raw shell eggs stored on storage shelf next to pasteurized liquid eggs. Observed a package of raw beef stored with a package of raw chicken in reach in freezer which were removed from commercial packaging. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous foods shall be cold held at 45 degrees F or below. Ob served butter overstacked in flip top prep unit 1, turkey, provalone, salami overstacked in flip top prep unit 2, all above 45 degrees F. Observed fish cold held in flip top prep unit 4 at 54 degrees F. CDI, operator relocated foods to rapidly cool and discarded fish.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed butane and chafing fuel stored on rack above single-service articles. CDI, operator relocated items.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed fish cooling in covered container that operator stated was in flip top prep unit since night before above 45 degrees F. Observed chicken stock container in walk in cooler that operator stated was in unit overnight and at 48 degrees F. CDI, operator voluntarily discarded foods.

3-501.13 Thawing - C - Use proper thawing methods Observed shrimp thawing in prep sink under running water at 76 degrees F cold water. Tap did not provide tap water at 70 degrees or below. Use approved methods.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses and locate sanitizer containers so that contamination of equipment is prevented. Observed a wet wiping cloth on counter surfaces in back kitchen area and qat sanitizer bucket located directly next to clean equipment.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Single-use articles may not be reused. Observed single-use fish containers from North American Premium company being reused as storage containers for faciltiy. Repeat. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed 2 cardboard boxes of single-service trays stored on floor next to reach in freezer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed lights out under hood. Observed 2 container lids for flower with cracks. Replace lids. 4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scratches or scaring. Observed 3 cutting boards with heavy pitting and scratches. CDI, operator removed cutting boards from use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease debris and soil accumulating on side of flatbread oven at cookline. Observed some food debris accumulating on high shelving above flip top prep refrigerators.

Plumbing shall be maintained in good repair. Observed hot water faucet handled of 3 compartment sink not working and operator stated that Roto-rooter was contacted and is scheduled to arrive this afternoon to repair. Repeat. Observed dump sink behind bar out of order. Verification required by 5/18

6-202.11 Light Bulbs, Protective Shielding - C Light bulbs shall be shielded, shatterproof or shatter-resistant over food and equipment. Observed lights not shielded and protected over ice transport containers in kitchen.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P General Comment: Implement and follow an employee health policy. Observed 1 employee not able to demonstrate that employee health policy was being followed and wasn't aware of a written policy that operator stated they had on site. CDI by instruction, ensure all employees are aware of policy.

6-301.12 Hand Drying Provision - PF A means to dry hands shall be at each handwashing sink used by food employees. Observed no disposable towels at handwashing sink behind dining room counter. Observed paper towels jammed in dispenser in kitchen. CDI, operator repaired paper towel dispenser and provideed disposable towels at handwashing sink behind front counter. 6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be provided at each handwashing sink used by food employees. Observed no soap available at handwashing sink behind front counter. CDI, operator provided handwashing soap accessible to employees.

3-203.12 Shellstock, Maintaining Identification - PF The date when the last shellstock from the container is sold shall be recorded on shellstock tag. Shellstocks tags shall be kept in chronoloical order. Observed mussel tags being kept and some had the dates recorded and they were not all in chronological order by date sold. Improvement made since last inspection. CDI by instruction, ensure the dates are being consistantly recorded and stored in correct order.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chicken stored over cooked chicken in flip top prep refrigerator. Observed cartons of raw shell eggs stored over heavy cream in walk-in cooler. Observed raw fish stored over potatoes and removed from commercial packaging in reach-in freezer. Observed ground beef removed from commercial packaging and stored over whole-muscle steak in reach-in freezer. CDI, operator relocated foods for proper storage while on site. Repeat. Store foods in wrappings, packages or covered containers. Observed foods not covered and protected in reach-in freezer. CDI. Observed ice uncovered/unprotected at bar. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed dish machine not providing proper concentration of sanitizer during inspection. CDI, operator changed sanitizer bucket and primed machine to provide proper conentration while on site. Repeat. Observed 2 quat sanitizer buckets below proper concentration in facility. CDI, operator refilled containers.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed sliced turkey, salami, and mozzerela overstacked in flip top prep unit 2 and above 45 degrees F. Observed turkey and cheddar cheese above 45 degrees F on prep counter on ice. CDI, operator relocated foods to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark potentially hazardous food that is ready to eat and held for over 24 hours. Observed 1 container of garlic in oil with a date of preparation of 12/29, 3 packages of jerk chicken with a date of preparation of 12/29, 1 packages of brussels with a date of preparation of 12/24, 2 packages of meatballs with a date of preparation of 12/24, 1 container of springroll with a date of preparation of 12/26, 1 container of shrimp stock with a date of preparation of 11/25 in walk in cooler. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed butane fuel stored on shelf over prep areas and flip top prep cooler. CDI, operator relocated fuel.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed bags of pasta cooling in covered containers in walk-in cooler and in flip top refrigerator. Observed heat treated mushrooms cooling in covered containers in walk-in coolers. CDI, operator transfered foods to uncovered containers to rapidly cool.

3-501.13 Thawing - C Use proper methods to thaw food. Observed ground beef thawing on grill at back prep station.

2-402.11 Effectiveness-Hair Restraints - C Food employees shall wear effective hair restraints. Observed food employees without a hair restraint.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Single-use articles may not be reused. Observed single-use fish containers from North American Premium company being reused as storage containers for faciltiy.

4-202.11 Food-Contact Surfaces-Cleanability - PFMultiuse food contact surfaces shall be free of heavy cracks, chips and be designed and contsructed to be smooth and easily cleanable. Observed 3 fryer baskets with loose wire. CDI, operator removed fryer baskets from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 lights out under hood. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be designed and constructed to be smooth and easily cleanable. Observed linen lining shelving on bottom shelves of prep unit along line.

5-205.15 System Maintained in Good Repair - P A plumbing system shall be maintained in good repair. Observed stopper handle of 3 compartment sink not properly holding water and operator stated that they will manually stop when soaking to pre-wash dishes. Observed faucet handle on cold water faucet not in good repair. Verification required by 1/16/14.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall be accessible at all times for employee use. Observed a rack blocking handsink in kitchen. CDI, operator relocated rack.

3-203.12 Shellstock, Maintaining Identification - PFShellstock tags shall have the date that the last shellstock are sold recorded on the tag and be stored in chronological order by date sold. Observed facility retaining the mussel tags but not in chronological order and also not recording the date it was sold. CDI by instruction.3-402.11 Parasite Destruction - P - Observed undercooked salmon offered on menu and no parasite destruction letter. CDI, operator provided email from supplier that stated it the salmon that was offered is an Aquacultered salmon.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw ground beef stored over whole muscle steak in walk-in refrigerator. Observed raw chicken removed from commercial packaging and stored over beef and ready-to-eat foods in reach-in freezer. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing machines shall provide sanitizer at proper concentration. Observed chemical dish machine not discharging proper chlorine concentration. CDI, operator changed bucket and primed the machine while on site and the proper concentration was provided during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut tomatoe, cut lettuce, mozzerela cheese and pepperoni cold held above 45 degrees F in flip top prep unit 1. Observed turkey and cut tomatoe overstacked and above 45 degrees F in flip top prep cooler 2. CDI, operator relocated foods to walk-in to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of Tapenado sauce with a date of preparation of 8/12, 1 container of garlic and oil with a date of preparation of 8/11, 1 container of pulled pork with a date of preparation of 8/13, 1 package of proscuitto without labeling and 2 packages of capricolla with a date of preparation of 8/10 and 1 large container of corn soup not date marked in walk-in cooler. CDI, operator voluntarily discarded food. Observed a container of chick peas with a date of preparation of 8/11 and 1 container of quino not date marked in flip top prep cooler. CDI, operator voluntarily discarded foods.

3-502.11 Variance Requirement - PFA food establishment shall obtain a VARIANCE before Curing and Vacuum packaging. Observed facility Curing egg yolk and using a Reduced Oxygen Vacuum Pacakging process for their fish and foie gras. CDI by instruction. Operator, Jamie Lynch, was told that these processes are unapproved under the food code and he agreed to discontinue the curing and vacuum packaging processes until proper documentation by means of a Variance and HACCP plan is submitted, reviewed and approved. Variance application given to operator today.

8-103.11 Documentation of Proposed Variance and Justification - PFA food establishment shall obtain a VARIANCE before Curing and Vacuum packaging. Observed facility Curing egg yolk and using a Reduced Oxygen Vacuum Pacakging process for their fish and foie gras. CDI by instruction. Operator, Jamie Lynch, was told that these processes are unapproved under the food code and he agreed to discontinue the curing and vacuum packaging processes until proper documentation by means of a Variance and HACCP plan is submitted, reviewed and approved.

3-203.11 Molluscan Shellfish, Original Container - CGeneral Comment: Shucked shellfish may be removed from the container in which they were received and held in a display container if labeling information of the shellfish is retained and correlated as specified under 3-202.17. Otherwise molluscan shellfish may not be removed from the container in which they are received. Observed shucked oysters in flip top prep cooler with no other information on container.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth used to stabilize cutting board in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed a bowl used as scooper without a handle in dry storage bins. Observed ice scooper stored in an undrained bucket and accumulating water.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed several split gaskets in low reach-in refrigerators. Observed lights not working at hood on right side of line. Observed 1 flip top prep refrigerator not working and used as storage table in back corner of kitchen on walk-in refrigerator side. Observed upper unit of flip top prep cooler near window displaying an ambient air tmperature of 46 degrees F as indicated by thermocouple. Observed several broken container lids on dry storage bin. Observed 2 heavily dented strainer and frying basket. CDI by instruction, operator removed fryer baskets and strainers from use. 4-205.10 Food Equipment, Certification and Classification - C - Observed multiple single-service Harvist Fish containers being re-used to store food. Use proper containers.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from soil. Observed tape reside on shelving along prep line. Remove.

Observed bare hand contact with bread today- bread discarded. No bare hand contact is allowed with RTE foods.3-301.11

Observed fish offered undercooked on the menu(salmon, flounder, and trout) and there are no parasite destruction letters for these products to ensure they are safe undercooked. PIC has agreed to stop offering these undercooked until the menu can be changed or until they find sushimi grade product that can be safely offered undercooked.3-402.11

Observed. par-cooked eggs today in the WIC. Par-cooking application given to PIC today. CCP's were gone over with PIC to correct.3-401.11

Observed chicken stock that had been cooling from the night before and still had not reached 45F or less. Chicken stock discarded today to correct. Cool TCS foods from 135F to 70F in the first two hours and down to 45F or less in the next 4 hours.3-501.14

Observed foods in the WIC that were >4days old. These items were discarded by PIC to correct. TCS foods must be date marked and held for 4 days only if holding the product between 45-41F and 7 days if holding the product at 41F or less.3-501.18

Observed chicken stock that was in the WIC in a large portion with an ice paddle inside. This product should have been stirred more and the ice paddle replaced once it had melted. Discussed with PIC to correct.3-501.15

Observed avocados getting ready to be peeled/cut today and still had stickers on them. To prevent outside contaminates from being pushed inside by a knife, wash these first. Sent to be washed to correct today.3-302.15