NAPA ON PROVIDENCE

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed sliced turkey (9/25), farro, (9/26) jalapeno remoulade (9/16), ricotta (9/8) goat cheese (9/26), chimichurri (8/28), risotto (9/26), steamed carrots (9/24), and cooked pasta noodles (9/26) held past their 7-day shelf life. -CDI- PIC voluntarily discarded all the items listed above. -Observed steamed broccolini in prep top without date mark. -CDI- PIC confirmed cook date of broccolini by referencing larger batch in WIC and properly added date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 dark growth accumulating on shelves of sliding speed rack in WIC. Increase frequency of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee backpacks hanging on dry storage shelves, among customer food and single-service items. -CDI- PIC relocated employee bags.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety -Observed non-continuous cooking of salmon. PIC stated salmon is seared on both sides at the start of lunch service for 3 minutes each side, intended to be fully used up during lunch service. PIC stated customers may order the salmon partially raw (medium, rare, etc.). -CDI- PIC fully cooked the salmon during inspection. PIC stated facility will hold par-cooked salmon on 4-hour TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed whipped goat cheese holding above 41F in salad prep top. All other items in unit were properly cold holding below 41F. Observed goat cheese stored on right-side of prep top, as the only TCS food on the right side. -CDI- PIC voluntarily discarded the whipped goat cheese. Going forward, PIC will store whipped goat cheese, and all other TCS foods, on left side of prep unit. EHS observed left side of prep unit properly cold holding TCS foods below 41F. -Observed prepared pizzas in tall reach-in cooler above 41F. Observed ambient temperature of cooler at 55F. All other foods in cooler were non-TCS. -PIC stated pizzas were prepared and placed in the cooler less than one hour ago. PIC moved pizzas to WIC for rapid cooling and will not store TCS foods in the cooler until it is repaired. By end of inspection, EHS observed pizzas cooling at sufficient rates to reach 41F within 4 hours. -Repair cooler. 3 day verification visit required- REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 buildup of food residue/debris in interior of tall reach-in freezer. Increase frequency of cleaning to prevent buildup.

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 for mussels without the last-sold date. Observed shellstock tags not stored in chronological order. -Facility will keep all current shellstock tags for 90 days from today’s date, to ensure they are all kept for a minimum of 90 days on premises. EHS will follow-up to ensure future mussel tags are listed with proper last-sold date and stored in chronological order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed gorgonzola, goat cheese, and ranch in salad prep top above 41F. All other items in prep unit were at or below 41F, with ambient air at 36F. Observed lid for flip top damaged, not properly sealing the dressings in the prep top. PIC stated prep top lid was frequently open during lunch rush. -CDI- PIC moved all dressings above 41F, except whipped goat cheese, to WIC for rapid cooling. PIC voluntarily discarded the whipped goat cheese. EHS observed dressings cooling at sufficient rates in WIC. PIC stated lid cover for prep top will be repaired and lid will be kept closed during rushes to ensure cold holding at or below 41F. -Observed short rib above 41F in grill line prep unit lowboy. All other TCS items in unit were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the short rib. EHS and PIC observed temperature in back corner of prep unit was warmer than rest of unit, likely due to motor being located in that corner. -PIC stated no TCS foods will be stored in back corner of prep unit, and temperatures throughout the unit will be frequently checked to ensure all foods are properly cold holding. -REPEAT- Improvement noted since past inspection (less TCS foods above 41F, all units functioning). PIC conducts frequent temperature checks throughout all cold holding units and enforces proper corrective actions. Points kept at 1/2. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked onion pearls, mozzarella cheese, and cooked apples held past 7-days. -CDI- PIC voluntarily discarded the onions, mozzarella, and apples. -Observed risotto, fig jam, gorgonzola, ranch, and goat cheese without date marks. -CDI- PIC verified prep date of all items by referencing large batches in WIC and properly added date marks. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for fried mushrooms held on 4-hour TPHC. -CDI- EHS provided blank copy of TPHC procedures and assisted PIC with completing form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw tuna thawing within ROP environment. -CDI- PIC punctured ROP packaging.

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 multiple squeeze bottles and spice containers without labels. Ensure all foods are labeled with common name of the item.

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers on avocados stored with used, sliced avocados. Ensure stickers are removed during the wash process.

4-501.11 Maintain equipment in good repair. -Observed door on charcuterie cooler not properly sealing. Observed lid on salad prep top damaged, not properly sealing. Repair items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in pizza cooler. Observed employee jackets stored among dry storage cans. Store employee items away from customer items to prevent contamination.

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 bare hand contact with cooked short rib by a food employee. -CDI- PIC voluntarily discarded the piece of short rib. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed sanitizer bucket stored in hand sink. -CDI- PIC removed sanitizer bucket from hand sink.

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 mussels in WIC without shellstock tag. -CDI- By end of inspection, PIC located shellstock tag and placed tag on container of mussels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items in the middle prep unit on the line above 41F (see temperature chart). Observed ambient temperature of unit at 58F. PIC stated most foods observed in prep unit were moved there less than 3 hours ago. -PIC voluntarily discarded the TCS foods stored in the unit for over 4 hours (pea purée and cooked raisins). PIC moved all other TCS foods (that were placed in unit less than 3 hours ago) into the WIC for rapid cooling. By end of inspection, EHS observed TCS foods cooling at sufficient rates to reach 41F within 4 hours. -PIC contacted maintenance service for prep unit repairs. Facility will temporarily place TCS foods on ice baths in prep unit during dinner service to maintain foods at 41F or below. -3 day verification visit required- -Observed multiple TCS foods in the left prep unit on the line above 41F (see temperature chart). Food employee stated all pans were just switched out and the flip tops were up during lunch rush. EHS observed items in lowboy portion of prep unit at or below 41F. EHS observed all TCS foods in flip top portion of prep unit above 41F. Observed ambient temperature of unit at 38F. Because all TCS foods were moved into unit less than 3 hours ago, PIC moved TCS foods above 41F to WIC for rapid cooling. By end of inspection, EHS observed TCS foods cooling at sufficient rates to reach 41F within 4 hours. EHS and PIC discussed methods to ensure TCS foods are maintained at 41F throughout the day, including moving food to WIC while pans are being flipped and keeping the flip top lid closed. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed butter beans and cooked dates without a date mark in prep unit. -CDI- PIC verified when items were prepared and properly added date mark. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 0ppm quat. -CDI- Bucket was changed, new concentration is 200ppm.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed strawberries with white build up. CDI: Item was voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed quiche at 53F with 15 mins left in 4 hour cooling window. PIC placed in freezer. EHS observed quiche at 47F after 4 hour window. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of rice, container of sliced tomatoes and container of potatoes above 41F. According to PIC items sat out on table while line was being re-stocked. CDI: items were placed in walk in cooler to cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass cleaner and other chemicals hanging on shelving above oil and pans. CDI: Chemicals were placed back in chemical shed.

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 quiche cooling on sheet pan on top of metal pans inside prep top. CDI: PIC and EHS 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Bucket was changed, new concentration is 200ppm.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small scrubber inside drain in hand sink at cook line. CDI: Item was removed.

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 cottage pie mix at 44F after cooling overnight. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce hot holding below 135F. That portion of steam table was not turned on. CDI: Item was reheated to 165F. 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 two pans of rice with prep date 1/22, bean burgers 1/20, and smoked salmon 1/26. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 cottage pie mix cooling in a large portion overnight. CDI: 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser out of order and was unable to top provide soap at the hand sink closest to the dish machine. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above RTE leafy greens in a low boy cooler. -CDI- PIC immediately rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes that were physically and visibly soiled to sight and touch. -CDI- Dishes were placed in the dish pit to be re-washed and sanitized. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, ground beef, steak, salmon, and raw chicken above 41F in the prep unit closest to the wall on the prep line. Ambient air temperature of unit was 48F. PIC placed the food items in the WIC to quickly cool. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened containers of milk as well as half and half that were said to have been opened the day before the inspection. -CDI- PIC immediately dated the necessary food items with the correct date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls by dish machine with dark build up. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans with food debris while being stored as clean. CDI: Pans were placed to be rewashed. 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. Observed unsalted butter, butternut squash and goat cheese cold holding above 41F. Unsalted butter and goat cheese were held out of temperature control, butternut squash container was not sitting properly in the unit. CDI: Item voluntarily discarded, butternut squash was placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed prosciutto cooling at a rate of 0.02F/min, item was sitting on top of metal containers inside prep top. CDI: Item was moved to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 dented cans stored on shelving with cans for facility use. CDI: Cans were placed in office to send back for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in less than 50 ppm quat. CDI: Bucket was changed.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados at pizza station with stickers still on.

4-501.11 Maintain equipment in good repair. Observed metal edging on reach in cooler door hanging down and dragging on the floor. Repair.

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 minor food debris inside reach in freezer. Clean as needed.

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 one (1) pan of shucked oysters on linens with no tag placed within its container. Adjacent, unbroken oysters were observed with proper tags. Observed one (1) other tag retained (the only tag for oysters sold within the previous 90 days) with a date of delivery (11/26) but no final sale date. CDI - PIC retrieved oyster tag correlated with shucked oyster bins and placed it bag with oysters. EHS and PIC discussed proper tag maintenance and a proper final date was associated with the retained oyster tag.

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 two (2) pans of quiche and cooked wild rice in WIC on speed tray without date marking. All other food items on speed rack were properly date marked. Observed one (1) serving of non-exempt goat cheese at main pizza prep top with no date marks. CDI - All undated food items, held for more than 24 hours, were date marked prior to end of inspection. 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 two food portions marked with preparation dates greater than 7 days prior (11/26 tomato sauce in pizza Galway prep unit and 11/28 potato pave in cook line prep unit) CDI - PIC voluntarily disposed of out of date food items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 three (3) rolling bins (all purpose flour and panko bread crumbs at baking station, pasta flour in dry storage), one (1) container of smoked salt at baking table, and approximately six (6) bins oils and spices at grill line and pizza prep area with no working labels. Label working containers as they are made. CDI - EHS labeled rolling bins with tape and marker. EHS discussed proper labeling with PIC; granular items, such as salts, spices, and powders, as well as non viscous liquids like oils and water bottles and non distinct sauces, shall be labeled for identification. REPEAT.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed shucked oysters held on linens in cook line prep unit. Separate food with non absorbent, food safe barriers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for chlorine dish machine, but no test strips or kit for QAC sanitizer within the facility. Per conversation with PIC, new test strips have been ordered and will arrive shortly. A verification will occur no later than 12/16/2023.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug. Contact waste management company to replace drain plug. REPEAT.

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. Observed employee water bottle and sandwich on plate stored above clean dishes at drying and storage rack. CDI - Employee voluntarily disposed of food items prior to returning to tasks.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P REPEAT 2-301.15 Only wash hands in handwashing sink. -PF Observed one employee, after placing soiled dishes into warewashing machine, rinse hands at 3 compartment sink as opposed to hand sink, prior to handling clean utensils. When directed by PIC to wash hands at handsink, employee briefly rinsed hands with soap and water for less than 10 seconds. CDI - PIC translated proper explanation to employee; employee properly washed hands before contacting any clean utensils. Note: No escalation in point deduction due to noted improvement among staff regarding proper hand washing; food employees, at multiple times between tasks displayed proper hand washing technique and timing. Review hand washing with all staff to improve hand washing procedures throughout kitchen. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of cut tuna being stored on speedrack tray above RTE covered food items. Observed repackaged, raw beef carpaccio stored above one (1) sealed gelato container in reach in freezer. CDI - EHS and PIC discussed storage order expectations; raw animal foods will not be stored above ready to eat foods in refrigeration. Food items held in freezer shall have storage order apply, if either item in question has been repackaged or removed from its hermetically sealed container and/or either item is thawed or unfrozen. CDI - EHS reorganized storage order of food items and provided storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in grill drawer and grill side prep top at temperatures above 41F. When closed and examined at a later point in inspection, items had not cooled. Internal ambient temperatures of units were observed as being above 41F. TCS food items in both units were rotated to WIC to cool correctively. A verification will occur no later than 08/13/2023. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three (3) food portions marked with preparation dates greater than 7 days prior (8/2 crab cake pan and 7/6 cooked pork jus in WIC, 07/31 cooked pork in grill side prep unit). CDI - PIC voluntarily disposed of out of date food items. Note: PIC stated that pork jus was dated from having previously been frozen, hence the considerably far removed date. If TCS food is previously frozen, EHS advises PIC to facility to write a thaw date on TCS item, so as to establish its new date in its remaining hold time. PIC has stated that items are prepared daily and placed in prep top points of preparation. If portions are held for greater than 24 hours, portions are then datemarked and placed back into points of service. 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 one (1) rolling bin of gluten free flour, as well as approximately six (6) bins of oil and spices at grill line and pizza prep area with no working labels. Label working containers as they are made.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) crawling insects at grill line and three (3) flies at prep area. PIC presented pest control documentation and devices throughout kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (portioning RTE crab meat) while wearing a wristwatch.)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) stacked while wet at drying racks. CDI - EHS separated out and stacked drying utensils such that they could effectively air dry.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug. Contact waste management company to replace drain plug.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed one food employee move trash can around kitchen and then attempt to resume food service. CDI - PIC intervened. Hands washed. Observed same food employee wash hands for less than 10 seconds. CDI - PIC intervened. Hands rewashed for correct amount of time. -2-

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 written procedure for TPHC not followed for horseradish sauce made in house with garlic and oil, garlic butter at cook line. CDI - PIC educated staff about the written procedure and time stamps placed on food to reflect time items were taken out of walk in cooler at beginning of service. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork, shrimp and calamari thawing in prep sink long enough for food to reach 56-64F. CDI - EHS advised PIC about proper thawing, including maintain temperature of foods thawing at or below 41F and using 70F or below cold running water. If water temperature does not meet 70F or below, thaw under refrigeration or as a part of the cooking process. -0-

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed tables preset without protection for flatware or drinking glasses. Use one of the previously mentioned method of protection tableware. -0-

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 at 0ppm, after a few runs dish surface chlorine reading was at 10ppm yet pooled water at bottom of dish machine read 100ppm. Sanitizer does not believe to be properly sanitizing dishes. VR- a visit will be conducted within 3 days to insure the surface dish sanitizer reading is at correct concentrations.

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 . Observed quinoa, heat treated mushrooms, heat treated kale, and cooked butternut squash out of cold holding temperature in front prep cooler and low boy near grill (see temperature chart). PIC stated items were pulled from WIC no more than 2 hours prior and may have sat on counter for a moment before placing in prep cooler and low boy. CDI- All items were moved into walk in cooler for rapid cooling. -REPEAT VIOLATION-

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 facility had garlic butter on 4 hour time hold, as marked on sticker on food container. However, facility did not produce TPHC form/ written procedures from last inspection. CDI-TPHC form was filled out during inspection with EHS.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes and quinoa tightly covered and above 41F. CDI-To allow items to quickly and actively cool from room temperature prep, items were vented and plastic wrap was peeled back. Tomatoes were also placed into walk-in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw poultry thawing in one bay of the preparation sink and curry cooling in an ice bath in the second bay of the preparation sink. Also observed potatoes on the prep sink drainboard directly beside the bay with the thawing poultry. Moved raw poultry to walkin cooler. Potatoes were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chickpeas sitting out. They are dried and fried for garnishes. They are a heat treated plant food so must remain under temperature control or be placed on TPHC (time as a public health control). Facility marked with start and discard time during the inspection. Observed garlic butter sitting out in front of the grill. This also was moved to TPHC. Form filled out with facility during the inspection. Observed blanched parsnip in prep unit top at 44F. It was relocated to rapidly chill to 41F in walkin cooler. This was the only item in this unit out of temperature. Observed Caesar dressing and ranch dressing at 45-50F in prep unit at dessert/salad station. The unit lid was propped up because the ladels are holding it open. Only the hazardous dressings were moved to the walkin to chill to 41F. Rest of unit was properly holding temperature. Observed server cooler holding butters and milks at 44F. All were voluntarily discarded. Unit will be serviced before it is used for TCS foods again. Unit was turned down and it was holding an ambient temperature of 38F before end of inspection. Continue to monitor unit.

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 Facility has good cooling practices in place but I did observe gnocchi that had just been placed in the prep unit at 43F. It needed to be cooled to 41F before being placed in the unit. Checked the unit after at least 40 minutes and it wasn’t cooling in the prep unit. So, they moved the pans to the walkin cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All sanitizer buckets were below 150ppm Quat. Dispenser was not properly dispensing. It was corrected during the inspection and buckets were filled with Quat at 150ppm Quat.

4-501.11 Maintain equipment in good repair. Gaskets on salad prep unit are split but order has already been placed for new ones.

5-205.15 Maintain a plumbing system in good repair. The sanitizer bay piping underneath the 3 compartment sink is leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility drying Brussel Sprouts for garnish on flatbread pizzas. Process included deep frying brussel sprouts and drying for 24 hours . No moisture level reading are taken and facility holds this product at room temperature for 7 days. CDI advised facility to discard product and submit HACCP plan if this process is to continue.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pasta dated yesterday 7/18 above 41F. (See temperature chart) All pasta in back stock in walk in cooler was below 41F. PIC voluntarily discarded. Observation was made with multiple products including cabbage mixture, white rice, grilled onions to test if holding at 42-44F was due to lid of unit being open during peak lunch hours. Facility was allowed to place those items back in walk in for fast cooling.

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 hose with nozzle attached at back door can wash with water running. Hose where attached at spout had no vacuum break. CDI-PIC removed hose when not in use.

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 cook not properly wash hands after handling raw hamburger patties, raw salmon, and raw chicken. The cook would remove the dirty gloves and then don clean gloves. Also observed same cook not wash hands after handling soiled equipment and beginning food prep. CDI-Discussed with the chef about when to wash hands. Chef spoke with the cook and the cook properly washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and lamb hot holding below 135F. CDI-It was found the hot hold unit was not fully turned on. The two items were placed back onto the stove for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed saute flip top cooler and the grill flip top cooler holding product above 41F. CDI-The chef is going to contact their maintanance operator to look at the two units. In the meantime, ice was placed into the top portion of the grill flip top and the food product was moved into the walk in cooler for the suate cooler. 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 cooked kale cooling in tightly covered containers. CDI-The kale was emptied onto sheet pans again to allow for proper cooling. Discussed with the chef about using their thermometer to determine when product is fully cooled before placing into containers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed large oven in corner missing a wheel and being held up by several drop pans. Chef explained they are working on having the wheel replaced/repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the wall behind the grill/oven at the cook line. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucet at the 3-compartment sink in the dish room. Chef explained they have been working on repairing the plumbing at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the potato chopper stored on the 2-compartment prep sink. CDI-The chopper was removed and brought to the dish machine for cleaning and sanitizing. REPEAT. *Zero points taken today. Only item with food buildup. All other equipment seen today was properly 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 41F. -P Observed potatoes not fully cool to 41F within the 6 hour time frame. CDI-The potatoes were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of product in the flat bread flip top cooler holding above 41F. It appears the dividers were too large to fit the space where the containers were stored, which caused the product to fully sit in the unit. CDI-The items were moved to the walk in cooler for rapid cooling. 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 potatoes that had cooled with tightly covered plastic wrap in the walk in cooler. CDI-The potatoes were discarded. Observed garlic and jalapenos cooling on a sheet rack out in the open. CDI-The items were moved to the walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counter at the start of the inspection. CDI-The cloths were removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates stored on clean dish shelf with food debris. CDI - PIC removed for re-wash.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed PIC hold asparagus with bare hands to take temperature. PIC placed asparagus back with untouched asparagus. CDI - After instruction, PIC discarded food product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of asparagus cold holding in grill cooler at 44F. PIC, Kyle, stated they were brought to grill cooler after lunch time. CDI - One container was discarded and one taken to walk in cooler to cool rapidly. REPEAT. *Points not escalated due to overall improvement in number of cold holding violations*

3-304.13 Linens and Napkins, Use Limitations - C Observed linen used to line pan for cooling cooked dumplings. EHS recommended using deli paper or plastic wrap to reduce moisture.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in bucket with 50 ppm quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed split gasket on door at 3 door low boy unit. Repair/replace as needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can blocking the hand sink at the saute side, and a pitcher sitting in the hand sink on the grill side. CDI-Both items were removed to allow for proper access to the sinks.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup on the meat slicer that was stored on the clean equipment rack, not in use. CDI-The slicer was broken down to be washed, rinsed, and sanitized. REPEAT.

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 quiche cool from 68F to 67F with an hour in between checks. CDI-The product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product holding above 41F in the top portion of the grill cooler and in the saute cooler. CDI-The product in the top portion of the grill cooler was discarded, and the items in the saute cooler was moved to the walk in cooler for rapid cooling.

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 risotto, meatballs, and apricot chutney past their time/temperature date marking requirements. CDI-All three items were discarded. Observed charred tomatoes with an incorrect date label. CDI-The date was relabeled.

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 quiche cooling in the walk in cooler. The product is either too thick to cool on its own in the walk in, or the product being stored on the speed rack next to the entrance of the cooler is the cause for it not cooling adequately. CDI-The product ended up being discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food buildup on the slicer at the pizza station. CDI-The slicer was properly washed, rinsed, and sanitized. REPEAT. *Great improvement on proper cleaning and sanitizing of equipment. Points deducted today.

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 grout to the floors at the dish machine room and the pizza/salad station. Needs repair.

3-202.18 Shellstock Identification - PF Observed two tags in production container of mussels with different harvest dates. CdI PIC was able to identify which tag went with current stock. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with visible food debris stored as clean . CDI took pans to rewash.

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 three employees washing hands for less than 15 seconds and using bare hands to turn off faucets. CDI: EHS spoke with all employees or had PIC speak with employees instructing them on proper handwashing technique.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, cake pans, blades, and metal pans stored as clean with food residue on them. CDI: All dirty utensils were removed from storage and sent for warewashing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock and butter holding at 71F on cook line. CDI: Both products voluntarily discarded and replaced with new product for dinner, this time kept directly on the grill.

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 pepperoni dated for 07/24 and several salamis and other charcuterie meats with no dates. CDI: Pepperoni was voluntarily discarded and remaining meats dated for 08/06, as that was the earliest possible date the meats could have been opened and cut. 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 freshly prepared arugula, deviled eggs, and aioli cooling in flip top prep units. CDI: All out of temperature cooling items were spread out on sheet pans (except aiolis) and placed into walk in unit for rapid cooling. REPEAT.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back prep area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar area reading less than 200 ppm QAC. CDI: Bucket changed out with sanitizer of proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in space between prep top unit and prep table. CDI: Knife removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine strips at bar area out of date (Exp. April 2018). CDI: Strips discarded and replaced with in date strips.

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 handle phone, then proceed to wrap clean silverware without washing hands.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented can of clam juice stored with cans for service in restaurant. CDI: Can removed and sent to be discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer and bladed processor with food residue left on them after warewashing process. CDI: Items removed from storage and sent to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top units overstacked, causng the top portion to be between 45F and 50F, while the bottom would be 41F. CDI: EHS informed PIC that food should not be stored above fill line, and that doing so could cause loss of product integrity. Top layers of items were remvoed ands ent to be properly cooled in walk in unit.

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 cambozola cheese dated for 04/12 in charcuterie tray in walk in. CDI: Cheese voluntarily discarded. REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pulled pork from 04/28 with no date label. CDI: PIC allowed to back date product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory disclosure for lamb chops, salmon salad, and hangar steak on lunch and dinner menus. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 blanched asparagus and freshly marinated steaks cooling in flip top units along cook line. CDI: EHS informed PIC that flip tops are generally rated for holding, rather than cooling, then had both items sent to the walk in unit to cool properly.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers left on avocado skin after washing process. Ensure that stickers are removed prior to washing.

4-501.11 Maintain equipment in good repair. Observed door on far right flip top unit on cook line damaged, causing it to no longer be smooth or easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards that were deeply scarred and no longer smooth. CDI: PIC set boards aside to be replaced. 4-502.11(A) Maintain utensils in good repair. Observed a plastic pan with extensive burn damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in dry storage room with heavy dust buildup.

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 an employee wash his hands properly however at the end of his hand washing procedure the employee used his bare hands to turn the faucet off. This action recontaminates the employees hands. CDI- Instruction was provided to the employee to ensure he used a towel or elbow to turn sink off. After instruction the employee washed hands properly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee prepare RTE apple slices with his bare hands. CDI- The RTE apples were voluntarily discarded by the employee. EHS instructed the employee to wash hands properly and don gloves before returning to food prep.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed ice at each bar uncovered and not being used. PIC covered items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed salmon dated for 11/27 and brie cheese not dated. PIC stated the salmon was cooked, cooled, held for a few days and then froze and thawed yesterday. EHS informed PIC on the required dating for freezing of TCS foods. Both items were voluntarily discarded. EHS also observed cooked brussel sprouts, cut tomatoes, and tomato sauce dated for an expiration date of 12/7/17. PIC voluntarily discarded all items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wiping cloths stored on prep surfaces.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed salmon seared and then stored with raw salmon. PIC stated that is not the practice the facility uses. CDI- Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of bleach not labeled. CDI- PIC voluntarily discarded the item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed pulled chicken in a 3rd pan and tightly covered at 51F. Observed artichokes at 48F in a flip top unit. Ensure all TCS foods are cooled to 45F before covering or placing in a flip top unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a line cook working with exposed food without a beard guard.

4-501.11 Maintain equipment in good repair.- Observed low boy pizza cooler in need of repair do to damage to doors. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several flip top unit cutting boards in need of resurfacing or replacing do to deep cuts and grooves.

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

2-301.14 When to Wash - P- REPEAT- Observed the line cook pick food up off the floor and continue to cook. Before line cook touched RTE food he was instructed to wash his hands. CDI- EHS observed proper handwashing and the line cook was educated on to wash his hands when he contaminates his hand. 2-301.11 Keep hands and arms clean. -P- Observed a line cook with a broken hand and wearing a brace. With a brace on his hand he can not affectively keep his hands and arms clean. EHS did instruct the employee to remove the brace to affectively wash his hands and don gloves. CDI- PIC stated the employee would be removed from food handeling while wearing the brace.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a trash can in front of the handsink. CDI- PIC removed trash can.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black and pink build up on the inside of the ice machine. PIC had an employee start cleaning the build up during the 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 blanched fries, short ribs, and milk prepared or opened yesterday without date marks. CDI- PIC voluntarily discarded all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed potatoes at 98F cooling out at room temp. CDI- PIC moved cart of potatoes to walk in cooler to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed a few working squeeze bottles without labels.

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

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- 0pts- Observed dish employee wearing gloves and pre-rinse soiled utensils. Employee ran several trays through the dish machine and proceeded to put away the clean dish ware. CDI- Employee was instructed to take gloves off and wash hands. Employee washed hands and re-washed dish ware.

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 1pt- Observed several tags of oysters, mussels and clams without dates of last shellstock sold. VR will occur no later than 3/3/2017 to ensure facility is dating tags properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed all sanitizer buckets and three comp sink holding at 0ppm QUAT. PIC contacted ECO lab rep during inspection. CDI- Facility changed all buckets and 3-comp sink to Cl. Also, PIC stated all dish ware and utensils will be ran through the Cl dish machine. EHS observed all Cl at 100 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer stored clean with minor food debris build up on the blade. CDI- PIC had an employee clean slicer during the inspection. 0pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed lettuce, cut cabbage, cooked cabbage, cut tomatoes, mozzarella, orzo, ground pork sausage and spaetzle all above 45F. See temp chart for temperatures. CDI- PIC voluntarily discarded all items above 45F to half portion. EHS ensured items placed back into flip top were 45F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -.5pts- Observed wet wiping cloths not in sanitizer. Ensure wet wiping cloths are stored in at least 150ppm quat or 50 ppm Cl.

4-501.11 Maintain equipment in good repair. - Observed one split gasket. Two low boy reach in coolers are not functioning. Facility is not using equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in the back prep area in need of replacing due to deep cuts and grooves. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0pts- Observed dust build up and some food debris build on shelving throughout facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed lids opened on dumpster. PIC had an employee close lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods at front line cold holding at 47-54F and cooked capers on the table in the salad pantry at 75F. CDI - Items removed from the prep and cooled in the walk in to less than 45F and cooked capers were voluntarily discarded. -1.5-

4-501.11 Maintain equipment in good repair. Observed broken hinge on the front prep cooler, splintered pizza blocks and rusty shelving in the dry storage. Repair. REPEAT -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving throughout the facility. -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 the majority of shell stock tags without last use date written on the tags. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist bands, watches and rings present on food employees while preparing food. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed rusting shelving in the walk in cooler. Either resurface or replace. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm sanitizer in the dishwasher while mechanically washing dishes. CDI - PIC primed sanitizer, corrected the concentration and instructed employee to rewash dishes. -1.5- 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed items used in baking with buildup present. Clean.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility curing meat using pink curing salt. CDI - Process discontinued until it can be determined if there is a variance for this process or PIC is exploring using Himalayan pink salt instead. -0-

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 items in flip top prepared from room temperature ingredients at 47 - 51F and cooked item at 70F. CDI - PIC instructed items moved to walk in cooler to cool. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees with wrist watch and bracelets on the arms whole preparing food. CDI - Items removed and hands washed. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing moulding at the ceiling in the dish room and a hole in the wall near the pizza kitchen. Seal these an d close the hole. -0-

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 two kitchen employees leave the front line, go to walk in and reach in coolers and then return to front line, resuming food prep without washing hands. CDI - PIC instructed food employees not to wear gloves to the walk in. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris present on utensils and inside utensil containers. CDI - PIC cleaned these and sent soiled utensils to dishroom for washing. -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 pizza station item with two date labels present and both were expired. CDI - PIC voluntarily discarded item. -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 working containers and reused containers that are properly cleaned onsite without label. Place label on these items with the common name of the food. -2- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with long hair outside of hair restraint. Keep hair container within restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on shelf beside slicer station. Use pyramid or similar stacking method to facilitate air drying. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice bin lid at drink station with buildup present. CDI - PIC instructed employee to clean lid. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak under dump sink in dish room. Repair. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine stain under bowl of urinal. Clean. -0-

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 rust deposits on HVAC covers. Resurface or replace. -0-

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and spring mix tightly covered in flip top at front line. CDI - PIC moved items to walk in and vented them to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of food expired on walk in shelf. One was eggplant mash and the other was cooked vegetables, both in small plastic tub containers. CDI - PIC voluntarily discarded item.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed hot pickled onions in flip top and in walk in. PIC stated they pour the hot brine over the top of raw onions for flavor. CDI - PIC will discontinue using hot pickling brine and explore using cold brine instead.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working sauces in front line prep cooler all without labeling. REPEAT. CDI - PIC labeled items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use trays stored in dry storage without inversion. CDI - PIC inverted items to prevent dust buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster and recycle container open. CDI - PIC closed doors.

6-303.11 Intensity-Lighting - C Observed front line without overhead lighting under hood to the left of cook line. Have maintenance provide a solution to the issue of lights burning out because of the intense heat under the hood. The front line lights are working on the right side.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations. -P. Dried food debris on three plates stored as clean; mold on ice forming components on interior of large ice machine, chlorine sanitizer at bar dish machine testing at 0 ppm for chlorine. CDI- Executive Chef had plates removed for cleaning; interior components cleaned, and also called for Ecolab for repair. Ecolab personnel on site prior to end of 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 . Pan of sausage placed on line for lunch service during cooling process. CDI- verbal correction; removed for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Tray with pan of oil and one container of salt not labeled per rule. CDI- verbal correction.

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. One pair of tongs stored in sanitizer and one on oven door at cook line. CDI- Operator removed.

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 some oyster tags with some not dated with date of last consumption.

|4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine at bar not sanitizing. Crack in line. EcoLab arrived while on site and corrected. Observed two sanitizer buckets below 200 quat. CDI- Emptied and made to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found two items, cooked sausage and roasted peppers above 45 F. CDI- discard sausage and cool peppers in walk-in.

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 mark sottocenere cheese after opening. CDI- direction.

3-501.13 Use approved thawing methods. Found raw shrimp and skewered raw shrimp in prep coolers 54 F. PIC stated product had been thawed prior to placing in prep cooler. CDI- moved both quantities to walk-in cooler and spread on sheet tray.

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3-402.11 Parasite Destruction - P: Maintain parasite destruction letters for salmon on menu that is cooked to order. Observed no parasite letter from supplier of salmon, determined by invoice. CDI- Letter faxed while on site.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Found cooked pork belly mingled with raw proteins. CDI- pork belly moved to proper location in storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held at 45 F or below. Found numerous items in flip top prep cooler at front line above 45 F. Refer to temperature chart above. CDI- items cleared from unit and moved to walk-in for rapid cooling.

3-202.12 Additives - PFood may not contain unapproved additives. Facility is using pink salt to cure pork belly. CDI- directive to immediately cease using and gave variance paperwork for applying to use as additive.

8-103.11 Documentation of Proposed Variance and Justification - PF: Facility has not applied for variance to cure pork belly for pancetta. CDI- directive to cease process and gave PIC variance paperwork. Ten day verification needed.

3-501.15 Cooling Methods - PF: Do not use small refrigeration units to cool foods. Found diced eggs in flip top that had not been previously cooled. CDI- moved to walk-in cooler.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep foods covered in storage and dispaly. Observed uncovered ice for drinks uncovered at bar. Onion strings uncovered at salad area.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Air dry utensils prior to stacking as dry and clean. Found containers wet-stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be kept in good repair. Observed small prep cooler not operating. Observed door detach when openeing salad cooler.4-101.17 Wood, Use Limitation - C: Except for hard maple or an equivalently hard, close grained wood that is used for cutting blocks,, bakers tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks: wood and wood wicker may not be used for food contact surface. Observed wood planks for food display at bar area. Observed wood utensils for serving pizza. Observed pizza on wood.

4-602.13 Nonfood Contact Surfaces - C: Clean stroage shelves for clean utensils. Observed plates with debris from shelves dropping on them.

3-301.11 Preventing Contamination from Hands - P,PF: Ready-to-eat food shall not be contacteed by bare hands. Observed employee sprinkle garnish on bisque. CDI- garnishes discarded.

3-202.18 Shellstock Identification - PF: Shellstock shall be received in containers bearing a legible source identification tag. Found box of blue point oysters with no tag. CDI- oysters discarded and denatured.3-203.12 Shellstock, Maintaining Identification - PF: the date the last shellstock is sold or consumed shall be written on the retained tag. Retained tags for oysters, clams, mussels do not have date consumed on tags. CDI- instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be kept hot at 135 f or above. Found quiche that had been reheated on shelf at cook line, 117 F. CDI- reheated to 165 F then sent into cooling process.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in a state of good repair. Observed some splitting gaskets in some coolers.

6-301.11 Handwashing Cleanser, Availability - PF: All handwashing sinks shall be supplied with a hand cleanser. Found no handsoap at bar handsink. CDI- supplied.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark all TCS foods with date of preparation. Found cooked chicken not dated in walk-in. CDI- voluntarily discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods that exceed the seven day holding maximum in facility. Found carmelized onions date prepped 1/18/14. CDI- discarded.

7-102.11 Common Name-Working Containers - PF: Found bottle of glass cleaner not labeled. CDI- labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep foods covered to avoid contamination from premises. Observed ice uncovered at bar, unattended. Observed containers of condiments at salad cooler uncovered. Found container of panko uncovered in dry storage.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not store cutting utensils in crevices between coolers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Observed several splitting gaskets in various coolers. Leg of one cooler damaged, being shemmed with cardboard. Remove cardboard shemming.

3-203.12 Shellstock, Maintaining Identification - PF: Maintain retained shell stock tags in chronological order and with date last shellstock was sold on the tag.

3-304.11 Food Contact with Equipment and Utensils - P: Food shall contact only approved materials or equipment that has been cleaned by approved methods. Found metal container of roasted peppers resting on bed of spinach in flip top. Container moved off spinach.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark quiches, pastas with date of preparation. Found these items unmarked that were prepared previous day. CDI- dated.

3-501.15 Cooling Methods - PF: Do not cover foods that are above 45 F until they reach 41F or below. Found chicken stock 52 F in walk-in cooler tightly covered. CDI- uncovered.

3-304.14 Wiping Cloths, Use Limitation - C: Containers of sanitizer used to hold wiping cloths shall be stored off the floor. Observed several buckets on floor.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not tightly stack equipment until it has been allowed to air dry.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Clean tea dispensers and ice machines at a frequency to prevent mold build-up. Observed build-up on interior of ice machine and tea nozzles. CDI- cleaned while on site.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark potentially hazardous, ready-to-eat foods. Observed some items in walk-in cooler not marked. Date mark opened containers of milk, half and half, cream. Observed some opened cartons unmarked.

3-501.15 Cooling Methods: Do not use coolers designed for holding temperatures to cool foods that have been heated. Observed sweet potatoes 62 F in top of flip top. All foods in prep coolers should be 45 F or below. CDI- moved to walk-in cooler.

3-203.11 Molluscan Shellfish, Original Container: Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Observed clams and mussels not in original container; tags were present with items.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing: Observed strainer hanging low over handsink, slightly in contact with faucet.