LA CAPITAL MX

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine was only reaching 138F on EHS plate thermometer. VR - Verification required within 3 days that dish machine is repaired. Establishment has set up 3-compartment sink to sanitize utensils after washing in dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 2 containers of shredded cheese and 1 container of lettuce measured 44-58F in sandwich cooler top. Also, green salsa in other sandwich cooler top measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded items. He was unsure how long they were out of temperature. No increase in severity so kept at half credit. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing floor tile near dish machine. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple whole unwashed pineapples and cartons of unwashed strawberries stored above hotel pan of washed/prepped onions, inside the WIC. CDI: PIC corrected storage order to prevent contamination. 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 almost all TCS food items stored inside the WIC cold holding above 41F. PIC stated they had not had any deliveries to put away today, but have been in and out of the WIC during prep. Ambient air temp of WIC was 42-43, with no temperature change after 12 minutes. PIC stated that they had issues with the WIC last week, to where the repairman had come by the facility for repairs; technician added freon to the unit but told PIC there was a leak that required a part that he needed to order. Technician's last visit to the facility was Saturday (3 days prior). After 30 more minutes, ambient air temp of WIC dropped to 41F. PIC Denise contacted a couple technicians to have WIC checked ASAP. EHS observed WIC ambient air temp had dropped to 40F at 5:31PM. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance and repairs have been fully made to WIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored in the dish room. PIC stated this spray bottle was full of degreaser. CDI: PIC labeled the spray bottle as "degreaser."

3-302.15 Wash fruits and vegetables prior to use. Observed pan full of avocados with stickers still intact on the skin, inside make table 2. CDI: PIC removed pan of avocados and removed stickers prior to washing avocados.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unclear on requirements for when employees can return to work after they have been experiencing any of the reportable symptoms. CDI: EHS educated PIC and reminded PIC to have refreshers with all employees and managerial staff on Employee Health Policy, and not just once during onboarding when first hired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one FOH employee wash hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated employee and employee re-washed her hands properly.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed the following menu items missing asterisks on the menu to notate that the item is served raw or undercooked: "Steak, Chicken & shrimp" (under the fajitas column); "Steak" is asterisked, and "Steak & Chicken" also has an asterisk in the same column. Observed "chicken and shrimp" under the fajitas column is asterisked. EHS confirmed that this chicken is NOT served raw or undercooked, and EHS advised removing the asterisk from the chicken as it is misleading. Observed "Tablitas" which includes a bone-in filet that can be served raw or undercooked, missing an asterisk. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance for their consumer advisory.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of shredded cheese and a pan of shredduce that were cooling inside the make table, unable to meet the cooling rate. PIC stated that once they prepare both items, they place them straight into the make tables. CDI: PIC had food employee move all pans into the WIC to rapidly cool down since they still had time within the 4 hour window to finish cooling, and EHS explained that these make tables are designed to cold hold food items only, and are not great for cooling food items down (discussed other 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 .

3-501.13 (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 a pan full of ROP'd raw tuna thawing inside the WIC, completely thawed out and not removed from the ROP'd environment. CDI: PIC had food employee open all ROP'd packages of tuna and placed into new pan that was then covered with seran wrap. REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips at the facility to measure concentration levels of the QUAT sanitizer used at the 3-compartment sink. QUAT test strips PIC located from above the dish machine were completely water-damaged and discolored. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. 4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed a food employee actively peeling and prepping raw shrimp that was thawing inside of the "wash" basin of the 3-compartment sink, while "rinse" and "sanitize" basins were full of soiled multi-use equipment. CDI: PIC had food employee move to the prep sink and wash basin was cleaned and sanitized to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in cold holding units throughout the facility. Observed pool of standing water on interior surface inside make table 2. Observed dust and debris buildup on shelves at clean dish rack and dry storage rack. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near stove and dish area blocked with two stacks of dish racks. CDI-Employees moved racks so handsink would be accessible.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavity with build up, clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in WIC including ambient holding over 41F. Left door closed and light off for 20 min. Temperature returned to 41F. PIC stated they have been having issues with the HVAC which makes it hotter than normal in kitchen and that higher temps are due to the staff having door open during prep. PIC will keep door closed between use, and will call in technician to ensure WIC is working correctly. VR 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 .

3-501.13 (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 tuna that was ROP that were thawing without being opened first. CDI PIC had the packages cut open. Repeat

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting open avocados with avocados that had sticker still attached. Sticker must be removed during process of washing.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat top grill being used without a hood system to toast/warm up tortillas with oil. Equipment must be under hood system when using oils, butters, anything that created oil-laden vapors.

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 cracked tiles and missing grout throughout prep area floors. Some peeling paint on ceiling tiles. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser with no label. CDI Items was labeled.

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 tuna that was ROP that were thawing without being opened first. CDI PIC had the packages cut open. Repeat

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 a squeeze bottles on expo line without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Utilize pyramid stacking or alternative methods to air dry.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing sanitizing temperatures for hot water ware washing machine.

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 cracked tiles and missing grout throughout prep area floors. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling and some walls. Clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored in top cold drawer over cooked pork in bottom drawer. CDI PIC switched order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few large containers with sticker residue stacked so that the sticker residue was touching the next container, on the food contact surface side of the container. CDI PIC put containers in dish area for re wash. 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 .

3-501.13 (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 tuna that was ROP that were thawing without being opened first. CDI PIC had the packages cut open.

4-501.11 Maintain equipment in good repair. Observed flip top cooler with broken plastic handles. Repair/replace broken handles. Repeat

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 outside of microwaves with residue. Observed two containers with residue on outside stacked clean. Returned containers to dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink close to prep line. CDI - Paper towels were provided. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and chorizo stored above ready to eat vegetables in refrigerated drawer. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee frying tortilla chips without wearing a hair restraint. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in flip top cooler with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed flip top cooler with broken plastic handles. Repair/replace broken handles. -0 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC that did not know danger zone temperatures, correct thawing methods, cooling methods, reheating temperatures, cold holding temperatures, or what test strips to use to test sanitizer concentrations. CDI-EHS provided food safety education and an alternative PIC arrived at end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM inside establishment throughout inspection. PIC stated kitchen manager was off for the day and the general manager was out. CDI-General manager arrived and has CFPM certification.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee remove gloves and begin to don new gloves to prepare food without a hand wash. CDI-Employee correctly washed hands and then donned gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near stove and dish area blocked with two stacks of dish racks and a trash can. CDI-Employees moved racks so handsink would be accessible.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple large containers of chips stored uncovered. Observed uncovered chicken and guacamole inside reachin from previous night. Cover all containers of food that are not cooling to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed queso and rice in hot holding below 135F. Reference temperature chart. CDI-Employee reheated TCS foods to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded cheese, shredded lettuce, and cooked corn in prep top unit above 41F. Reference temperature chart. CDI-Listed TCS foods were moved to the WIC to quickly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, 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 . Observed salsa verde with incorrect date mark. The squeeze bottle of salsa verde was labeled 7/9, but the larger batch of salsa verde was labeled 7/8. EHS asked employee if the contents of the squeeze bottle came from the larger container. Therefore, the squeeze bottle is incorrectly labeled. CDI-Employee corrected date mark. Ensure correct date marks follow food from original container to smaller containers.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed pesticides in dish washing area that were labeled for residential use only. Only use pesticides approved for commercial use. CDI-PIC voluntarily discarded household pesticides.

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 thawing and thawed ROP’d salmon in grill drawer and WIC. CDI-With instruction from EHS, employee removed salmon from ROP. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon that was removed from ROP then placed under running water to thaw. The water used to thaw the salmon was 83F. Observed shrimp thawing under running water that was 87F. CDI-Employee moved both foods to the WIC to thaw under refrigeration.

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 two squeeze bottles containing a white substance on expo line without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Utilize pyramid stacking or alternative methods to air dry.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser near fryer and stove not working .Batteries were dead. CDI: Batteries replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken and brisket taquitos in prep top above 41F. CDI: product was rapidly cooled in walk in cooler to below 41F. Do not over stack items that have a lot of air space around them. Consider adding lids to these containers to limit ambient air around the product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top cooler where salsas are held.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed water and pink build up on interior of ice scoop holder. CDI: Holder and scoop were cleaned.

4-501.11 Maintain equipment in good repair. Observed meat/seafood cage in walk in severely rusted. Observed prep top covers with damaged handles on the cook line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. CDI: Doors closed. This is a shared dumpster space.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed flat top being used on expo line with oil for warming tortillas for fajitas. This area had significant heat and vapor/smoke distinction compared to the other areas of the expo line.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed rotting bag of spring mix stored in walk-in cooler. - CDI - PIC voluntarily discarded spring mix.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw meat chunks in shredded cheese in cooler drawers under grill due to improper storage arrangement. Raw meat observed stored behind shredded cheese in drawer so that raw meat must be pulled over cheese when removing from drawer. - CDI - Education provided. PIC rearranged storage arrangement so that shredded cheese is stored in the back to prevent raw meat from being pulled over it.

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 stacked brisket taquitos cooling in deep containers in reach-in freezer. Taquitos temped at 90F at 5:35pm after placed in the freezer around 4pm. - CDI - PIC placed taquitos in shallow pans to continue cooling. Observed taquitos reach 70F within required 2 hours. PIC agreed to utilize shallow pans for cooling moving forward.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed establishment is using employee reporting agreements that do not list all 6 reportable illnesses as required by 2017 food code update. CDI - EHS provided written copy of employee reporting agreements in both English and Spanish. 0 point deduction.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed PIC unable to locate written procedures for clean up of vomit or diarrheal event. CDI - written procedures provided in both English and Spanish during inspection. 0 point deduction

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival, EHS observed tall waste receptacle pushed in front of back of house hand sink near fryer area. CDI - can relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at bar hand sink. CDI - replaced. 6-301.14 Post a handwash sign at each hand sink. Observed no hand washing signage present at bar hand sink, hand sink nearby fryer area, or in either restroom used by employees. CDI - provided during inspection in both English and Spanish

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed severely dented can of garbanzo beans in dry storage not segregated or marked for discard. CDI - discarded. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bar fruit items with heavy microbial growth present at bar area. CDI - discarded.

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 . Observed can opener with accumulated dried food residue buildup on blade and mechanism. CDI - taken to dish for re-cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed house made ceviche, cut tomato, and tres leches milk mixture holding at 43-44f in flip top at line area. EHS observed air gaps in between pans allowing cold air to escape and tres leches mixture double panned. CDI - items discarded as they had been in flip top overnight. REPEAT Upon arrival, EHS observed WIC with ambient air temperature of 41f and various TCS foods holding at 42f. PIC adjusted thermostat and air temperature dropped to 36f with TCS foods falling to 41f or lower by end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of yellow and blue chemicals with no identification present. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of dish liquid mixed with bottles of mixers on shelf in bar area. CDI - dish liquid relocated away from food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at bar area. Contact PCO for service.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed display of bar fruits which are used by bartender for peelings to garnish beverages stored on bar top directly adjacent to customer seating with no barrier in place. CDI - PIC removed bar fruit to be washed for garnish and replaced few items to be used as display only.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed shelf used to store clean food pans pushed against back of house hand sink. Splatter from hand washing visible on surfaces of utensils stored on the shelf. Separate the shelf from the hand sink or provide a barrrier to protect the utensils from splash.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment is using Quat sanitizer but has no quat testing strips available for use. Provide test strips for testing all chemical sanitizers. Verification required within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters with waste on ground inside of the dumpster enclosure area. This is a shared space used by two food service establishments. EHS has had discussion with both establishments and encourages both to reach out to property manager if the problem persists. REPEAT - no point escalation as EHS has now discussed with PIC of both establishments. Future issues with dumpster area sanitization or closing of dumpsters will result in point deductions.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety observed unwashed produce stored over ready to eat items in walk in. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pico and queso fundido in reach in cooler above 41F. CDI: Cooler turned down and air temp was 37F by end of inspection. Items voluntarily discarded as they were in there over night.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking on containers of items throughout prep tops including but not limited to salsas, cheeses, carnitas, tomatoes, pico, lettuce, and ceviche. CDI: All items properly date marked as the oldest date on the original batches was 3/27/22. REPEAT VIOLATION Significant improvement from previous inspection as no items were past the 7 day date mark.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 cut lettuce and shredded cheese cooling in prep top cooler. CDI: Items relocated and properly cooled in the walk in cooler. REPEAT VIOLATION Significant improvement made from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on different salts stored on table near the oven. CDI: Labels provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters. This is a shared space. EHS reminded PIC to tell staff to maintain doors and lids closed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed bartender bare hand herbs for muddling in drink. CDI: Bartender voluntarily discarded drink items. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill pitcher from handsink. Observed ice in handsink. Observed bartender dump a cup and rinse a utensil in the handsink. CDI: PIC educated staff on proper use of handsinks. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided. REPEAT VIOLATION

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 pan of mussels with no tag. PIC stated that the two containers were one batch, split for ease on the line. CDI: Copy of original tag made and placed in the container with no tag.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw facility made meatballs stored over pepperoni and charcuterie meats in reach in freezer. CDI: Items reorganized.

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 grilled onions in cooler from 4 hours ago at 77F. Observed red sauce from unknown time at 57F in reach in. Observed cooked berry mix cooling in reach in from this morning at 53F. Observed meatballs cooling in walk in cooler from unknown time at 51F. CDI: Products voluntarily discarded. Observed red sauce cooling at a rate of .11F/min in first cooling parameter. CDI: Sauce stirred, and more ice added to be up and around product.

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 bolognese date marked 11/14 and fettucine date marked 11/14. CDI: Products voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some items with no date mark in the prep top cooler from more than a day ago. CDI: Items properly date marked or 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 meatballs cooling in deep, covered pan. Observed cappellini cooling while tightly wrapped in portion bags in reach in. Observed grilled onions cooling while tightly covered in reach in. Observed spaghetti cooling while tightly covered. Observed salad mix and salad wedges cooling in prep top container. Observed red sauce cooling in deep, large tubs with ice wand, but ice on outside was not up and around product. CDI: Onions and meatballs voluntarily discarded. Cappellini and spaghetti rapidly cooled while open in walk in cooler. Ice added to sink with red sauce so it was up and around the product.REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area around handsink. PIC stated they are using EcoLab for pest control and they were at the facility two days prior.

3-202.19 Shellstock, Condition - C Observed one clam with badly cracked/damaged shell. CDI: Product voluntarily discarded.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed container with salmon in it cracked and chipped. CDI: Salmon placed in a clean container in good repair. Cracked container discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling spinach with no gloves on. CDI-The spinach was discarded and the employee properly washed hands, and donned clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blue utensils rack stored on top of the hand sink at the bread oven station. CDI-The rack was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink at the bread oven station. CDI-Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, and two containers of raw chicken holding above 41F in flip top cooler 4. CDI-Both containers of chicken were discarded and ice was added to the salmon. REPEAT. *Huge improvement on cold holding, points were de-escalated today.

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 missing date labels on the two dressings in the walk in cooler, roasted peaches and the mozzarella cheese. CDI-All items were properly date marked.

3-501.15 Cooling Methods - PF Observed lettuce wedges that had been chopped earlier this morning cooling in the top portion of the salad flip top cooler. CDI-The lettuce was moved to the walk in cooler to rapidly cool to temperatures. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THERE IS A THIN PROBED THERMOMETER ONSITE.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket being stored directly on the floor between the pasta cooker and flip top 2. CDI-The bucket was removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops with no handles stored directly in the food product on the cook lines. CDI-The cups were removed.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak to the base of the faucet of the spray hose at the dish machine. The manager explained that they are expecting a plumber to come out and repair the unit within the next two weeks.

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 red sauce cooling at a rate of 0F/minute during inspection. CDI: PIC had new ice wand placed into sauce and constantly stirred. After intervention, product cooled at a rate of 0.22F/minute. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed alfredo sauce holding at 128F in steam wells. CDI: Alfredo sauce reheated to 165F on range.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items (blue cheese, feta, lettuce, tomato and chickpeas) in flip top unit near handsinks holding between 42F and 45F. Observed several items in walk in unit holding at 43F-44F. PIC placed all TCS items on ice to rapidly chill to 41F and adjusted thermostat in walk in unit. TCS items at 43 in walk in unit were placed on ice to rapidly chill, and items prepared over the weekend were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine compliance. 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 a deep metal pan of red sauce cooling in a flip top unit rated for holding. CDI: Red sauce transferred to larger plastic container and placed into ice bath 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 several unlabelled oil bottles on cook line. CDI: Labelled.

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 a dented can stored with cans for service in back of facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a cloth bracelet.

4-502.13 Single-use and single-service articles may not be reused. Observed single use cups being used as scoops for dressings and bulk dry products. CDI: Cups discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean that had not been used today with food residue on the underside of blade. CDI: Slicer sent to be 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 45F. -P Observed marinara sauce cooling at a rate of 0.45F/minute, where a rate of 0.54F is required. PIC stated that sauce had been cooling for an hour and a half at the time of initial temperature. CDI: PIC added ice to ice baths for marinara and stirred using ice wand to rapidly chill below 70F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in salad flip top unit holding above 41F, as well as chicken in flip top unit adjacent to steam wells holding at 46F. See temp chart for more details. CDI: Raw chicken placed on ice to rapidly cool to 41F, and all TCS items were removed from salad unit and placed into walk in unit for rapid cooling. PIC realized that someone had hit the temperature control dial and raised the holding temperature of the unit, and subsequently turned the unit back down to hold 41F. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed corned beef dated for 02/13 (9 days shelf life) in walk in unit. CDI: Product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an asterisk being used to denote that certain dishes on the brunch menu come with sides, as well as the same asterisk being used to denote items served raw or undercooked, creating confusion. CDI: PIC removed asterisk and re-printed menus.

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 a pan of soup at 66F in a reach in freezer in expo area, as well as three tubs of marinara sauce cooling in ice baths with ice wands where most of the ice had melted. CDI: Ice added to cooling baths for marinara, and soup was voluntarily discarded. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed main cook line hand sink blocked by plate warming cabinet on one side and a delivery on the other. PIC stated that this was temporary, as there was a problem with an electrical outlet that warmer was usually plugged into. CDI: Delivery put away to allow access to hand sink. EHS gave permission for cabinet to stay in front of sink for one week to allow repair to outlet.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken in the bottom of far right flip top unit uncovered and exposed to potential water leak inside unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed angel hair pasta and scallops overstacked in flip top units on cook line. CDI: PIC had employee remove top layer of both items and sent them to walk in unit to be rapidly cooled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp and chicken freshly prepared and cooling in a flip top unit rated for holding temperature. CDI: Both products vented and placed in walk in unit to faciitate rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both sanitizer buckets on cook line reading 0 ppm QAC sanitizer. CDI: Buckets dumped and replaced with fresh sanitizer from three compartment sink.

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 bulk dry product bin with scoop handle stored down into product. CDI: Scoop handle removed from product.

4-501.11 Maintain equipment in good repair. Observed far right flip top unit with a leak, causing water to stand in the bottom of unit. Ensure repairs are made to protect food stored within. Note: This is not an item identified on the previous report, thus the violation is not a repeat.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain beneath three compartment sink clogged during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in reach in unit above food for restaurant. CDI: Drink discarded. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream cheese and corn (prepared 09/05) with no dates. CDI: PIC back dated the two undated items. REPEAT. Facility has shown tremendous improvement toward date marking since previous inspection (2 undated items compared with 10+ outdated/undated items), and points were de-escalated accordingly.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored directly on the floor of facility. CDI: Bucket elevated to a shelf.

4-501.11 Maintain equipment in good repair. Observed flip top unit with damaged lid and doors of salad unit with damaged gasket. REPEAT. Facility has fixed a large number of the items marked under #45 since previous inspection, and points were de-escalated to reflect their effort.

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 two prep sinks in need of re-caulking to firmly secure to wall.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at beginning of inspection. PIC Danny arrived 15 minutes into inspection, while reheating for hot holding was already occurring.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on a shelf over clean utensils and pitchers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink for warewashing area blocked by a stack of dish racks. CDI: Rack moved to free up access to sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at blocked handsink for warewashing area. CDI: Paper towels supplied.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine dispensing sanitizer at a concentration of 0 ppm chlorine. CDI: Technician arrived during inspection to repair machine. After repair, machine produced a residual of 100 ppm. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several utensils (spatulas, knives, pans, can opener, etc) from the night before left on cook line over night without being washed or sanitized. CDI: All dirty utensils were removed from line and sent to be properly cleaned.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed multiple hot held sauces left in wells from the night before under no temperature control. CDI: All items from the night before discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with expired date marks (penne for 08/09, fettucine for 08/11, capellini for 08/16, garlic aioli for 08/04, as well as an eggplant dish and several containers of heavy cream/half and half with no date marks. CDI: All out of date or undated items were voluntarily discarded. REPEAT. The level of non-compliance seen today warrants full point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled purple chemical stored at can wash area. Observed large container of deoderizer stored on prep sink. CDI: Chemical discarded and deoderizer moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabelled oil bottles and spice pans on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wiping cloths stored on prep surfaces and next to equipment throughout facility. CDI: Dirty cloths removed and replaced with fresh cloths in fresh sanitizer.

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 two plastic cups used as scoops for bulk dry product on expo line. Observed dirty water from the night before being used for in use utensils in hot bath. CDI: Cups discarded and replaced with handled scoops, and dirty water drained and bath area cleaned before new utensils placed within.

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 glasses stored with food contact surface facing down on bar mats that are not cleaned daily.

4-502.11(A) Maintain utensils in good repair. Observed several badly damaged utensils at warewashing area that are no longer smooth or easily cleanable. CDI: Utensils discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep scarring, making them no longer smooth or easily cleanable. CDI: Cuting boards discarded. REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer used to store frozen food on expo line. 4-501.11 Maintain equipment in good repair. Observed underside of lid for flip top unit aross from oven damaged and loosely secured.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired in 2015. CDI: Service technician provided in date strips during maintenence visit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility and equipment, specifically the ice cream freezer, in need of cleaning to remove food debris. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed two leaking handsinks in kitchen, as well as blockage at floor drain at three compartment sink area, causing water to back up into kitchen when sink is run.

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 holes in wall around cook line area from new window installation. Ensure that holes are patched. REPEAT. 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 dark buildup around caulking at three compartmetn sink area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout kitchen with dust buildup. 6-303.11 Intensity-Lighting - C Observed lighting in kitchen on cook line very dim. 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 lights in walk in unit.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: Paper towels provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several tags from time period between February and May with no dates on tags. CDI: EHS instructed all present employees on why tags are required to be dated and how long tags must be kept. Tags older than 5 months were discarded to help organize remaining tags. REPEAT. VERIFICATION REQUIRED within 10 days to determine if facility is properly dating tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in walk in unit holding between 54F and 63F. PIC stated that walk in unit was offline when he came in to work this morning and that technician had already been on site to repair unit. CDI: All out of temperature items prepared before this morning in walk in unit were voluntarily discarded. Walk un unit started at 60F at beinning of inspection and dropped to 45F during inspection. Unit appears to be functional after repair visit. VERIFICATION REQUIRED within 10 days to ensure that unit is still functioning properly.

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 ham from 06/03 in walk in unit with charcuterie meats and half and half cream in reach in with no date. CDI: Both products were 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 lettuce prepared earlier today cooling in tightly covered plastic bins in flip top unit near dish area, as well as alfredo sauce cooling in a mostly melted ice bath. CDI: Lettuce vented and ice added to bath to facilitate rapid cooling for both products. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored directly on the floor throughout kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few badly scarred cutting boards at dish area. REPEAT. 4-501.11 Maintain equipment in good repair. Observed some damaged gaskets in prep coolers along main cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving for clean and drying utensils in dish area in need of cleaning to remove greasy residue.

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 prep sink caulking torn, causing sink to fully loosen from wall. Ensure that water using fixtures are firmly affixed to walls.

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. More than five tags stored for February and March with no ending use dates on them as required. PIC John Soilis advised employee's to ensure dated. Return visit by 3/19/18 to check for ongoing correction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw marinated and portioned chicken prepared onsite stored in reach in freezer over cooked portioned potatoes, also prepared onsite. CDI- PIC corrected storage.

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. PIC advised that meatballs in prep cooler had been placed in there for cooling from previous nights service. Meatballs at 52F. CDI- PIC voluntarily discarded pan of meatballs. Ambient air in lower portion of prep cooler at 45F.

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 of provided posted document on cork board in kitchen that lemon butter sauce, tomato oil/ sauce, and parmesan cheese to be held using time for safety control. PIC did explain procedure, and none of the items at pizza station during inspection. CDI- PIC completed written procedures during inspection. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P. Closed/ sealed containers of clorox wipes stored on a shelf over plates. CDI- storage was corrected (0pts)

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. Meatballs from previous night observed to be in prep cooler unit at 52F. Pan was covered and in larger than 4 inch pan. PIC advised that they had been placed there to cool overnight. See item #18. CDI- PIC voluntarily discarded (0pts)

4-502.11(A) Maintain utensils in good repair. Two torn prep cooler gaskets on the line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One long cutting board scarred. Replace/ repair all. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in cooler gaskets throughout. Cleaning is needed.

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. Employee left area to get utensil at ware washing area and returned to work at his station without washing hands and changing gloves, employee handling raw chicken with gloved hand and then resumed working with other foods, another employee removed glove to handle cell phone and then put his glove back on to resume working at prep line/ grill station. CDI- Employee's were instructed to remove gloves, wash hands. PIC John Gautreau also instructed employee's as to proper handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Unwashed pineapple over washed vegetables. Pasteurized liquid eggs stored under commercially packaged meats in walk in cooler. CDI- PIC corrected storage (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked potatoes not under temperature control and observed to be over stacked. Cut tomatoes over stacked in salad cooler at 46F. PIC was advised that over stacking foods in containers could be a factor in temperatures. CDI- PIC had storage corrected. (0pts)

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. Pasta with a date label for 12/2, but PIC verified that pasta was made two days ago, and put into incorrect container. Cooked sausage, milk, and pan of pasta with no dates. One container of pasta that was at 45F with a date of 12/7. CDI- PIC was allowed to correct the date on the12/2 pasta, and voluntarily discarded remaining. COMMENT: Three containers of buttermilk in walk in cooler with best by date of 11/26. All with visible separation. CDI- PIC voluntarily discarded.

3-501.13 Use approved thawing methods. One box frozen veal knuckles placed on prep sink for thawing. CDI- employee corrected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's with no hair restraints on at the initial walk through of the inspection. CDI- Both put on hair restraints.

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. Tongs at express station stored in room temperature and cold water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC provided correct test strips for chlorine sanitizer and pH strips for Quat dispenser. PIC advised that those were the strips provided by vendor, but was not able to advise as to the approval range for pH indication on the strips. CDI- Strips provided. PIC will also need to contact vendor for approved range indicator for pH strips if they intend to continue using them. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee cup of tea stored open on top shelving across from the beverage station. CDI- PIC Daniel Guerrero removed immediately.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on tea urn nozzles at beverage station and on shield in large ice machine. Cleaning is needed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Dish machine at bar area testing below 100ppm for chlorine. Return compliance visit by 10/5/17 to check for repair. PIC advised that all bar glass ware will be washed at the large dish machine until bar machine has been repaired.

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. One pan of risotto in prep cooler date marked 9/18 prep date at 39F. All other food items in facility marked as required. CDI- PIC voluntarily discarded the risotto. REPEAT. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P.7-207.11 Store labeled, employee medications to prevent contamination. -P. Employee medication stored on top of cooler/ express area in preparation area of main kitchen. CDI- PIC removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Ambient air thermometers not provided in two prep coolers and one damaged. Return compliance visit by 10/5/17 to check for replacement of thermometers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal bowls and containers in warewashing area wet nested. CDI- separated. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Large cutting board scarred and stained. Replacement/ resurfacing is needed. 4-501.11 Maintain equipment in good repair. Two damaged prep cooler gaskets. Replace. REPEAT (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack stored on facility wrapped clean linen. CDI- PIC removed (0pts)

2-101.11 PIC shall be present during all hours of operation.-PF: PIC not present when inspection began. CDI-PIC Danny Guerrero arrived during inspection. 2-103.11(B) PIC shall ensure rules in the code for food safety and handling are met. Observed person in kitchen upon arrival that was not an employee of the facility. Observed this person handle Romaine with bare hands upon entry. The CDI- person left kitchen after inspection began.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employees putting on gloves to work with salad prep with no hand wash first. CDI: Directed to wash. 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 handwashing from same employee with recontamination of hands by turning off faucets with bare hands. CDI: hands were re-washed.

k.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 touching of Romaine with unprotected hands. Romaine is received pre-washed but facility says they wash again after prep. Produce received washed is Ready-to-Eat and must be treated as RTE. Produce was washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw chicken over raw veal. Items re-arranged in storage.

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 goat cheese balls dated 6/6. CDI-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 heavy cream, feta cheese opened but not date marked. CDI- items were back dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found a few dry foods in storage that were not labeled as to contents.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets holding wiping cloths below 150 ppm quat sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils soiled by splash. Sent back to cleaning process.

.4-501.11 Maintain equipment in good repair. Observed many cooler gaskets severely splitting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards severely scarred.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from an uncovered coffee cup in the warewashing area. CDI: Instructed employee to use covered cup for beverage and keep it in designated area. REPEAT.

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 in warewashing area moving from working with dirty dishes to unloading a clean rack without a glove change and handwash. CDI: Instructed employee that handwashing is required when moving from dirty to clean dishes and had her wash her hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee begin donning gloves to work with food on the cook line without a handwash. CDI: Instructed employee to wash hands before working with food once they have left the kitchen and returned. 2-301.14 Wash hands after activities that contaminate them. -P: Observed employee filling sanitizer buckets then put on gloves to work with food without washing hands. CDI- instructed to wash hands.

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 that three tags from three seperate bags of mussels were mixed and stored with one bag of mussels. PIC had no way to determine which tag belonged with which bag. Also observed that shellstock tags were not organized chronologically. CDI: Mussels were voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above cooked mushrooms in walk in cooler. CDI: PIC had storage corrected during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder with food residue stored as clean in middle drying rack in warewashing area. CDI: PIC sent parts to be rewashed during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice holding equipment in server ara with black residue along the back corners.

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 meatballs stored in under counter cooler of pasta prep unit holding at 50F. Based on PIC's statement, meatballs were allowed to improperly cool in a deep pan while covered with plastic. Also observed that a pan of roasted garlic and oil was holding at 69F in walk in cooler. PIC stated that pan was left out all night. CDI: Meatballs and garlic/oil mixture were 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 several items in under counter coolers on cook line that had not been dated and one container that had been dated for today that was cooked the day before. CDI: Dates were added to undated items and the improper date was corrected to reflect the cook date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spices and oils along cook line. PIC stated that they are labelled daily and that they had not been labeled yet today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket holding a wet wiping cloth in prep area with 0ppm quat sanitizer and a wet cloth outside of a bucket in warewashing area. CDI: Rag was returned to sanitizer bucket and 0ppm bucket was refilled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service cups in the server area of kitchen stored with no covering over the lip contact area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scarred cutting boards in facility at both cook line and in warewashing area.

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 a broken floor tile holding water at the grill prep area of kitchen.

6-303.11 Intensity-Lighting - C Observed four lights out in the hood system on the cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered on prep surface while romaine being prepped. Also observed parially eaten English muffin onsame surface.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Found beans and marinara in holding equipment. both items had not been reheated to 165 F prior to being placed in holding equipment, according to PIC.

to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several foods in prep top in temperatures above 45 F. Ambient temperature of reach in portion 42 F. CDI- moved to walk-in for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Smoked salmon and poached egg on brunch menu with no Consumer Advisory. CDI-corrected while on site.

4-501.11 Maintain equipment in good repair. Many door gaskets of coolers badly torn. PIC Danny Guerrero has scheduled service.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep surface with romaine in process of being prepped.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Person who wasidentified as in charge at start of inspection is not certified as a food protection manager by an accredited program. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Cleaning and sanitization of equipment not being properly supervised.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Employee could not state content of employee health policy and could not produce signed Employee Health Policy form.. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee Health Policy forms could not be produced for all employees.

be 3-202.11 Temperature - P,PF: TCS foods shall be received at preoper temperatures. Observed spring mix delivered at 49 F. CDI- Spring Mix removed fromcardboard box and placed in walk-in cooler for cooling.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on interior of soda station ice bin. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Two microwaves with significant soil on interiors. PIC stated microwaves are cleaned once aweek. Microwave cleaning began while on site. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils stored as clean with significant food debris attached after cleaning process. Observed food debris attached to slicer. CDI- slicer broken down and moved to dish machine for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed meatballs being reheated on low heat on stovetop. After 1.5 hours meatballs were not on course to meet reheating parameters. Heat turned up on stovetop and meatballs rose to over 200 F before two hours had elapsed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found raw shrimp in prep cooler at 50 F. Marinara sauce in prep cooler 50 F. Discarded marinara. Rawshrimp moved to walk-incooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found portioned pasta dated 8/29 in walk-in. Found portioned pasta dated 9/2 in prep cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cut wheel of brie cheese not date marked. CDI- allowed to back date as it was cut previous day.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Pf: Observed Rinse Aid in sanitizer bucket being used to sanitize slicer. Discussion with employee and PIC, slicer broken down and run thru cleasning cycle in dish machine.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in can wash area. CDI- facility has pest control service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on surfaces in kitchen and in bar area.

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. Found tongs stored in room temperature water at plating area.

4-501.11 Maintain equipment in good repair. Splitting gaskets in some prep coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interiors of prep coolers with build-up. Clean the interiors of the prep coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered employee drinks in prep coolers and in dry storage area. Designate a separate area for orderly storage of employee food and drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried food debris on slicer. Observed dried food debris on pounding utensil. Observed black build-up on interior of soda station ice bin. CDI- slicer and pounder returned to cleaning process. Cleaning began on ice bin.

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: Found meatballs in sauce 50 F dated previous day. Meat balls were cooled in an ice bath. Ice baths are most effective for soups, sauces, etc. Dense and thick food such as meat balls are most effectively cooled in shallow pans in the walk-in coolerof freezer. DI- PIC discarded voluntarily.

2-101.11 PIC shall be present during all hours of operation.-PF: Upon entry, no staff with managerial authority present. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Found many prepared items not date marked or out of date. Observed bare-hand contact of ready-to-eat food. Observed improper knowledge of staff knowing when to wash hands. CDI- PIC Danny Guerrero arrived shortly after inspection began.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Upon entry food worker cutting lemons with bare hand contact paused to put on gloves to continue after noticing inspection was commencing. EHS stopped employee before he handled food and directed to wash. Discussion with PIC.

I 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: Upon entry food worker was observed cutting lemons with bare hand contact to the food. CDI- lemons discarded and employee donned gloves before continuing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed utensils and linen stored in a kitchen handsink. Observed same sink being used as a dump sink later. Ice was in sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap available at a kitchen handsink. Batteries replaced in dispenser.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found ready-to-eat food stored under raw fish in prep cooler. CDI- foods re-arranged to afford protection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer used previous day with significant dried food residue on and around blade. Observed food residue attached to dicer stored as clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found gnocchi dated 5/23 in prep cooler. Risotto dated 5/30 in prep cooler. CDI- both items 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: Found many containers of bolognese, prepared eggplant, tomato sauce, heated brussels sprouts, heated broccoli, cooked vegetables, opened chubs of delimeats not date marked. PIC voluntarily discarded all and EHS witnessed application of bleach onto food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observed container of bleach not labeled. CDI-labeled

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of various oils unlabeled at cook line. Unlabeled container of sugar in dry storage. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloth stored on shelves with clean utensils.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utesils being stored on drainboards of designated handsink at bar. Observed employee wash hands with utensils present.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not produce test strips for chlorine for use at bar dish machine. CDI- gave PIC a few strips until their own can be obtained. Verification needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels at soup / salad area handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Handsink at soup / salad line blocked by dirty laundry bags. CDI- towels and access provided.

| 3-201.11 Use food from approved sources only.-P: Found clams and mussels with no tags with product. Both items voluntarily discarded.

bob k3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found capellini not date marked. Discarded. Found two containers of jus date marked 3/12. PIC stated they had been frozen. Frozen TCS foods must be marked with date of prep, date when frozen, and date removed from freezer. Jus had been removed two days prior. Walk-in cooler is holding foods at 43 F. Date marking system must be based on 4 days when being held above 41 F.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utensils at bar are dried / storedon drainboard of bar sink that is designated as handsink.

2-401.11 Eating, Drinking, or Using Tobacco - C All employee drinks must be stored low and away from customer items and food. Observed two employee drinks stored on clean dish rack where dishes were drying. CDI: Employee drinks discarded.

2-301.14 When to Wash - P Observed employee scoop ice and fill cooling well for sauces, then sanitize work area with rag, then move to working with food. Employee attempted to don gloves. CDI: Inspector stopped employee and directed him to wash hands after handling chemicals and before donning gloves. Observed bartender don gloves without washing hands after cleaning area. CDI: Inspector directed bartender to wash hands, then don gloves. 2-301.12 Cleaning Procedure - P Hands shall be cleaned properly, following the approved procedure using hot running water for 20 seconds, soap, and a towel. Observed 3 employees wash hands in less than 10 seconds throughout inspection. One employee did not use soap. CDI: Employees directed to rewash hands.

h, 3-301.11 Preventing Contamination from Hands - P,PF RTE food shall not be handled with bare hands. Observed bartender handle sliced oranges for drinks with bare hands. CDI: Bartender directed to discard product.

6-301.11 Handwashing Cleanser, Availability - PF Handsinks shall have cleanser available. Soap dispenser not functioning at beginning of inspection. CDI: PIC determined that soap dispenser was out of batteries and replaced within minutes. 6-301.12 Hand Drying Provision - PF Hand drying provision shall be available at each handsink. No towels at bar handsink. CDI: PIC brought towels out. 6-301.13 Handwashing Aids and Devices, Use Restrictions - C Handsinks shall be be used for handwashing only. Observed server spray soda nozzle into hand sink at bar. CDI: PIC corrected her. Observed bartender dump fruit into containers and then wash previous containers in handsink. CDI: After correction by inspector, bartender continued to rinse out garnish holder. Inspector again directed that the sink was for handwashing only. Bartender complied and took container to the back dish area.

3-203.12 Shellstock, Maintaining Identification - PF Shellstock tags must be retained with the stock until the bin/bag is finished. Observed clams and mussels in containers with no tags. CDI: PIC produced tags and placed them in the containers.

4-601.11 (E) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Items such as ice bins shall be cleaned according to the manufacturer or at a rate to preclude soil. Black residue in back of server ice bin. Observed sticker residue on 3 containers that were stacked within other containers. CDI: PIC moved to dirty dishes.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P TCS foods held cold shall be 45F or below. Observed blue cheese in 2 prep lines, sausage in two prep lines, sliced tomatoes, and pasta over stacked. All items over 45 F. CDI: PIC moved items to rapidly cool.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P RTE, TCS foods must be date marked after 24 hours and disposed of after the time temperature window has exceeded. Observed 2 containers pasta labelled 10/20 and one of goat cheese labelled 10/8. CDI: PIC discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Consumer advisories shall include both a disclosure and reminder for all animal proteins served raw or undercooked and must be provided. Observed poached eggs on sunday brunch menu with no disclosure. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF All chemicals shall be properly labelled with the common name in working containers. Observed 2 sanitizer buckets with no label. CDI: PIC labelled.

3-501.15 Cooling Methods - PF Food shall be cooled using an approved method. Tomato sauce was being ice bathed but no agitation was occuring and ice bath did not reach rim of product. CDI: Inspector intervened and sauce temperature fell to 70 within the two hour time limit.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF A thin probe thermometer shall be provided to measure the temperature of foods. No thermometer on site. VERIFICATION REQUIRED.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Food not easily identifiable must be labelled in working containers. Observed salt, and several oil bottles with no labels. CDI: PIC labelled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food stored in dry storage area with no lids. CDI: covered. Bowl in large flour bucket with no handle. 3-305.12 Food Storage, Prohibited Areas - C Food shall be stored at least 6 in. above the floor. Observed 3 cases of canned tomatoes stored on floor in front of dry storage rack.

2-402.11 Effectiveness-Hair Restraints - C Hair restraints shall be used during food prep. Observed employees in kitchen handling food with no hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer. Observed 2 wet wiping cloths stored out of sanitizer. CDI: PIC moved to dirty laundry.

4-901.11 Equipment and Utensils, Air-Drying Required - C Utensils and equipment must be air dried after sanitizing. Observed all dishes on drying rack in dish area wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain all equipment in good repair. All gaskets in pasta prep line split and/or torn. Replace. Observed damaged flip top coolers throughout facility. Flip tops are missing handles, or do not open and close properly.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Maintain floors walls and ceilings in good repair to remain cleanable. Observed chipped tiles throughout pasta make station collecting food debris. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Remove unnecessary items in areas and store them appropriately. Observed trashcans and mats stored in mop sink blocking it from use. CDI: PIC rearranged.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Maintain clean ventilation systems to decrease potential contamination. Observed dusty ceiling vent near 3 door freezer and dust collecting above warmer unit under hood system. Clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed posted Employee Health Form posted but employees could not state content or where form was posted. CDI- copies made and employees read and signed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Salmon purchased from Restaurant Depot did not have documentation of parasite destruction or farm-raised statement. Documentation received while on site.

• 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed opened bag of flour in storage. Container of flour uncovered in storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine and interior of ice bin with significant build-up on interior.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Meatballs fried to form crispy crust, then held for finsihing cooking process in oven. Found meatballs holding at 78 F under no temperature control. PIC related process. Do not interrupt cooking process for meatballs unless approved procedures are provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found bleu cheese, tomatoes, fingerling potatoes, above 45 F in prep coolers. CDI- moved to walk-in for quick cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many items not date marked in pasta coolers. Remember to place calendar date on bags of pasta. 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: Bagged pastas dated 9/16 being held above 41 F. Discarded all bags out of date.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Facility does not have tuna on menu bit has in facility for special request orders. PIC stated they serve rare on request. Facility must provide Consumer Advisory for tuna. Cease serving tuna undercooked until Consumer Advisory in place. Verification within 10 days.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting boards in facility that are heavily scored and stained. Observed several. Repeat.

Observed no sanitizer hooked up at three compartment sink. Quat sanitizer dispenser was hooked up to detergent. CDI- sanitizer connected and dispensed at 300 ppm quat.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without handwashing. CDI hands washed gloves changed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate hands by turning off faucet without a barrier. CDI hands washed. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employees wash hands for less than 20 seconds. CDI hands rewashed.

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

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 fresh clams in reach in unit without tags attached and missing tags from past batches of clams. PIC could not find tags for current and past clams. CDI clams discarded. Verification required for tag retention. 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 undercooked salmon without parasite destruction letters. CDI letters provided on site by purveyor.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed parcooked salmon stored over cooked onions and bacon. CDI salmon discarded. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed open bag of flour, salt and pepper, chips, mixed vegetables and salt and peper mix. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving bowls, slicer, can opener, plastic container, and plates. CDI items moved to sink for cleaning. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed parcooked salmon without prior approval. CDi salmon discarded. Parcooked application left on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef stock hot held at 122F. CDI stock reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed half and half and sundried tomatoe sauce in an ice bath above 45F, and reach in unit at 50F holding multiple TCS items at 45F and above. CDI foods discarded. Verification for prep unit.

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 risotto, rice, grilled chicken, pancetta, pepperoni, milk, salami not dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed anchovies at 45F held in the facility for over 4 days. CDI item 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 lemon butter held on time without written procedures and time stamp added. Blank time procedure posted on reach in door. CDI item discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and different oils that were not easily identifiable.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of flour stored on the floor. 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 dented cans stored with cans in good condition on dry storage rack. CDI cans discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees engaging in food prep and multi use utensils without hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts in need of resurfacing or being replaced. 4-501.11 Maintain equipment in good repair. Observed facility using cardboard to prevent oil from dripping from side of fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in doors, side of prep table by expo line, and prep door handles soiled with debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open glass of employee beverage stored on in-use cutting board on cook line. Observed another employee drink in cup covered and with straw but stored on top of prep table. CDI - both discarded or moved. Explained to PIC that drinks must have lid and straw and be stored beneath customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener blade stored as clean but soiled with food debris from last night. CDI - both removed for cleaning. PIC will instruct closing shift to comply and will have morning person check each day.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed current (new) menu has disclosure astericks properly placed in all areas except two. Asterisk should be removed from zuppa di mare as PIC confirms that no undercooked food is served in this dish; also, asterisk must be added to salmon add-on under salad section - same salmon appears with asterisk in other areas of the menu. CDI - PIC will have management address.

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 utensil water on stovetop measured 111F - was not yet in use. Keep at or above 135F. Observed ice cream scoop from last night was left in pan of water. PIC removed to dish area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pad surrounding shared dumpster had broken glass and some garbage spilled on it. Keep up with cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets were measuring below 200 ppm quat. Discovered that concentrate had run out at dispenser. CDI - replaced concentrate, remade buckets to 200 ppm quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs holding on flattop at 132F. CDI - meatballs reheated to 171F and replaced on flattop, which had been turned up hotter.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in and around can wash and soda boxes. PIC has called for pest control company to address.

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 utensils stored in utensil water on flattop. Water measured 122F. It was reheated and flattop heat was turned up higher.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using small fryer labeled "for household use only" to fry doughnuts at dessert station.

6-502.12 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 fan covers in walk in cooler were dusty.

2-301.15 Only wash hands in handwashing sink.-PF. Observed ice cream scoop in kitchen handsink. Observed bar/pizza station hand sink being used as dump sink. Observed sanitizer bucket in kitchen hand sink near dish pit. CDI - directed facility to discontinue use of bar/pizza station hand sink for dumping. Supply properly for hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no towels at handsink next to stove and dish pit. CDI - supplied.

.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 pan of mussels in prep cooler. Mussels had no tag in pan. Tag had been placed into storage envelope. Tags in storage envelope had no dates of last use on them and were not all in chronological order. CDI - mussel tag found just next to envelope - returned to pan. VR - will return to verify that tags are being handled properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed open pan of raw shrimp stored on prep cooler shelf above opened cream carton and cut leafy greens. CDI - discarded RTE items, moved shrimp to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine interior soiled with black buildup. CDI - cleaned during inspection. Observed three soiled knives and a soiled immersion mixer and a soiled food processor stored as clean. CDI - all returned to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine was not dispensing sanitizer into final rinse. Sanitizer tube was clogged with dry crystals. CDI - utensils to be sent to main dish machine for processing until bar machine is repaired. VR - will return 9-5-14 to ensure machine has been repaired.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all items in steam unit were holding between 106F and 132F - see temperature chart. The lemon butter sauce was double panned. CDI - lemon butter sauce voluntarily discarded. Other stocks and sauces were heated less than two hours earlier and so were reheated to well above 165F for hot holding. Steam unit control was turned up. VR - will return 9-5-14 to ensure process has changed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed many items not date marked - cooked chicken, cooked fish, marinara sauce, Alfredo sauce, mascarpone cheese, mozzarella cheese, cooked crab mix, cooked eggplant, cooked steak, cooked potatoes, cooked lamb. CDI - voluntarily discarded unless verified to have been made yesterday by person on site today. VR - will return to ensure compliance. 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 containers of whipped cream in walk in cooler. Containers were dated 8-21 - day number 8 - and temperature was 45F, so they were 4 days out of date. CDI - voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed writing on sanitizer buckets had worn off. CDI - had the PIC relabel buckets with a permanent marker.

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many containers of spices, salt, oils, condiments panko crumbs which were unlabeled. CDI - Labeled with name of food.

.3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed four utensils stored on grill top in 92F sanitizer water. CDI - had PIC dump sanitizer water and get new pan of clean hot water measuring 161F for storing tongs and spatulas.

4-501.11 Maintain equipment in good repair. Observed water/condensate had discahrged onto interior floor of prep cooler between ice machine and stovetop. This was noted also during last inspeciton. Water had overflowed out of cooler and onto floor. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards were deeply gouged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty piping above prep line and under hood.

.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 two light bulbs out in hoods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal backpack stored on top of bin of pizza flour.

3-402.11. Ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction/aquaculture. Invoice for salmon advised the shipment was "Farmed" but it did not mention pellet fed. Provide aquaculture letter from Inland Seafood.3-203.12 Shellstock tags shall be dated with the date that the last shellstock was used and tag shall be maintained in chronological order for 90 days. Facility is not retaining tags. Begin retaining. Will return in 10 days to ensure complying.

3-302.11 Food shall be separated during storage by cook temperature. Observed raw fish stored over pasta and raw shrimp stored over ready to eat foods in prep unit. Relocated. Observed raw meatballs stored over ready to eat foods in reachin freezer. Relocated.

3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed tomato sauce hot holding at 123F, veal sauce at 98F and beans at 119F. Staff had cooked these within the past 2 hours. They reheated on the stovetop to over 165F. Eliminate double panning.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed mescaline mix, deli meats, mozzarella cheese and marscapone cheese missing date mark. All were labeled during the inspection.

7-102.11 Toxic chemicals shall be labeled with common name. Observed bleach stored in a degreaser bottle. Discarded.

3-.501.13 Food shall be properly thawed. Observed cryovacked beef standing in water. If using water to thaw, you must submerge under running water at a temp of 70F or below with sufficient water velocity. Water was turned back on.

6-501.111 Facility shall be free of insects, rodents and other pests. Observed one live roach in kitchen.

4-901.11 Utensils shall be air dried. Observed containers stacked wet on rack next to dish machine.

4-501.11 Equipment shall be maintained in good repair. Observed water/condensate build up in bottom of prep unit on first hot line. Repair.4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed green cutting board in poor repair. Replace.

4-302.14 Testing kits shall be available to check sanitizer concentrations. Facility is missing Quat test strips. Return visit required.

2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees putting on gloves, changing gloves without washing hands first, CDI.

3-203.12 Ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. Observed no dates on tags, tags not kept in chronological order, CDI.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed mashed potatoes 115F, marinara 94F in steam tables, CDI by reheating, verified to reheat above 165F.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed a few prepared items with no date marking/improper date marking in walk-in cooler, CDI.

Ensure all in use utensils are properly stored. Observed multiple utensils stored in room temperature water.