STAGIONI

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed guest (visiting) chefs not trained on their responsibility to report required symptoms, illnesses, and exposure. -CDI- EHS provided employee health policy with form for all food employees (including visiting chefs) to sign/date, stating they have read and are aware of their employee health responsibility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed house-made caesar dressing held past its 7-day shelf life (9/19). -CDI- PIC voluntarily discarded the caesar. -Observed nduja (cured pork) with incorrect date mark (stated 9/9, yet PIC stated it was delivered and frozen on 9/9, then pulled from the freezer yesterday). -CDI- PIC corrected date mark by adding the thaw/pull date. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food handler, conducting active food prep, not wearing a head covering to restrain hair from contaminating food, equipment, or utensils. Ensure all food handlers are wearing hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour submerged within the flour. Ensure handles are stored outside of the food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat pizza sauce and asparagus in pizza cooler. -CDI- Storage order was corrected by moving raw eggs to bottom shelf. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-202.11 Multiuse 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 blue plastic storage containers with visible chips and cracks. PIC stated containers are used to store raw produce. -Do not store food inside containers with chips and cracks. -CDI- PIC stated containers will no longer be used to store food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw sausage stored above ready-to-eat food (butter) in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed two containers of pizza sauce and ricotta without date marks. -CDI- PIC verified prep date of both items by referencing containers from the same batch and properly added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. -Observed rusted shelving in pizza prep unit lowboy. Repair or replace rusted shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in pantry prep unit above 41F (cut lettuce, goat cheese, Caesar dressing, egg batter, charcuterie meat/cheese, bruschetta, stracciatella). Observed ambient temperature of prep unit at 50F. PIC moved cut lettuce, goat cheese, bruschetta, and stracciatella to the WIC for rapid cooling because PIC stated they were placed in the prep unit less than 4 hours ago. TCS food held in prep unit for over 4 hours (Caesar dressing, charcuterie meat/cheese, and egg batter) were voluntarily discarded. -During inspection, PIC contacted refrigeration services for repairs. Facility may not cold hold in prep unit until it is repaired and cold holds TCS foods at or below 41F. PIC will contact EHS when unit is repaired. -Facility will utilized temporary TPHC for 4 hours for food held in prep unit for dinner service tonight. -3 day verification visit 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour scoop submerged in the flour. Ensure handles are removed from the food to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up container of water in hand sink. CDI: Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of octopus above 41F in prep top. Items were overstacked in prep top. CDI: Items were voluntarily discarded. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaner tablets and liquid cleaner being stored in drawer with clean cups. CDI: Cleaners were removed.

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 steamed cabbage cooling at a rate of 0.02F/min in walk in cooler. Hot food products were placed very close to cabbage on cooling rack. CDI: Cabbage was placed in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed loose handle on prep table. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 comp sink without paper towels. CDI: Paper towels were placed at sink.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed pasta tongs being held in water at 93F.

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 shelving throughout facility with dust build up. Clean as needed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch mushrooms with bare hands. CDI: Mushrooms were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 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 shell stock tags not in chronological order and a couple tags missing a last sale date. VERIFICATION REQUIRED.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw meatballs being stored above pork belly. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork belly hot holding below 135F on counter. CDI: Pork belly was reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple containers of cooked sausage with prep date of 8/28, 8 containers of housemade pizza sauce with prep date of 8/26 or 8/28 and one container of pulled pork with a prep date of 8/27. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottles of windex being stored on shelving above clean utensils. CDI: Windex was relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed bruschetta cooling at a rate of 0.06F/min in a container covered with a lid inside a prep unit. CDI: Items were moved to walk in cooler and lids were removed. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one (1) shellstock tag (the most recently placed tag) with no date of final sale. All other tags were either stored with their in use bin of shell stock OR were properly stored in chronological order with the final date of sale recorded. CDI - PIC verified the final date of sale for the unmarked shellstock tag (01/15) and wrote it on the tag before storing properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of fillet mignon stored above ready to eat sauces and butters in prep unit 1 underside. CDI - Fillets were rotated above other raw animal food within the prep unit. EHS observed storage order guides stored on the WIC door. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) container of cold pickled mushrooms in WIC. Mushrooms were submerged in water and held below water by double stacking empty container on top of mushrooms. CDI - PIC and EHS discussed proper storage of mushrooms; Should mushrooms need to be submerged via stacked containers, separate them from non food contact surface of other containers using plastic wrap, wax paper, or other impermeable food safe barrier. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) bin of ricotta at prep top 4 with date mark denoting 01/08. Per conversation with PIC, this was due to employee error; actual date of preparation would be 01/15, as verified by PIC pulling properly dated portion of ricotta from WIC which ricotta in unit was portioned from. CDI - PIC affixed proper date mark to ricotta cheese. 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 three (3) portions of food (arugula in WIC, unsalted butter and heavy cream in cafe RIC) with date marks older than 7 days (01/09, 01/03, and 01/05, respectively). CDI - PIC voluntarily disposed of out of date TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) butane torch canisters over prep table. CDI - PIC rotated butane canisters to lower storage.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) unwashed radicchio and lettuce heads in WIC covered by clean linens. CDI - PIC removed linen from unwashed produce and rotated to used linen bin.

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 one (1) clean ice wand stored directly on the floor of walk in freezer. CDI - PIC rotated ice wand to dish machine to be properly sanitized and cleaned. EHS advises PIC and facility to place clean ice wands into containers and/or wrap with food safe plastic wrapping before storing on shelving.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go containers at prep table shelving stored with exposed food contact surfaces. CDI - EHS inverted containers to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) shelf in WIC with minor corrosion. Replace or reseal corroded non food contact surfaces as needed.

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 one (1) food employee use barehand to place loose pat of butter back into butter bin in sauté prep top. CDI - EHS donned gloves, removed bare hand contacted food item, and reviewed bare hand contact and RTE food expectations with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) recently shocked oyster tray (prepared for family meal, according to PIC) stored over Caesar salad dressings and black truffle mushrooms in pizza prep unit. CDI - EHS rotated oyster tray to being above other family meal oyster trays in prep unit. EHS provided PIC with WIC and reach in unit storage order guides. 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 one (1) TCS food item in WIC (baby greens), date marked for 09/02, at a temperature of 47F. All other items in WIC were properly cold holding, actively cooling, or non TCS (bread, pancetta, etc.) CDI - PIC voluntarily disposed of out of temperature food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple more than five (5) sauces in WIC (herb ricotta, pizza sauces, etc.) date marked for more than 7 days prior (08/30, 08/29, respectively). PIC stated that facility procedure is to thaw food items, namely sauces and stocks, and to mark them with thaw dates afterwards. EHS observed tray with thaw date (‘Pull: 09/05’) holding several sauces within WIC. CDI - EHS attached thaw dates to incorrectly date marked, thawed food items. PIC shall verify that individual thawed items receive thaw marks OR that items are kept on properly datemarked tray. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three (3) TCS food items (cooked onions in pizza prep top, ricotta stuffed squash blossoms in sauté prep unit, and ricotta cheese on speed rack adjacent to door in WIC) cooling at insufficient rates. CDI - PIC and EHS rotated slowly cooling food items to walk in freezer to improve cooling rate. Properly placed cooling items (boiled potatoes in WIC 2 speed rack, sauce ice bath, etc.) were observed cooling effectively. EHS provided cooling charts for ambient and 2 step cooling TCS foods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) trays of frozen sauces on walk in cooler floor. Elevate food items to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed four (4) food employees, including PIC, engaged in food prep without effective hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) TCS foods (mozzarella in pizza prep top, pasta in pasta freezer drawer) with serving utensils without handles (metal scoop, plastic cup, respectively.) CDI - PIC donned gloves and removed improperly stored utensils.

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

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 TCS food in pizza prep reach-in above 41F after prep. Ensure food is cooled properly by one of the above listed methods before placing into prep cooler. 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 .

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . High temp dish machine sanitizing temperatures were not reaching 160F on surface of high temp registering dish plate - only about 134F. Rinse cycle thermometer gauge was also not reaching 180F. Until adjustment, facility will use dish machine to wash and then use sanitizing basin in 3 compartment sink to sanitize. QAC concentrations in 3 comp were correct. Verification required by 7/21/22 Advised PIC to have dishwasher rewashed/sanitize utensils that were run through dish machine only before opening today.

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 raw meatball mix in walk-in cooler above 41F due to recently being out for prep. Food was covered with plastic wrap. CDI-Wrap was peeled back and food was allowed to actively cool.

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. Several squeeze bottles throughout kitchen unlabeled.

4-501.11 Maintain equipment in good repair. Observed storage shelving and cold unit shelving in need of resealing and repair. PIC stated that shelving is scheduled to be resealed soon during closure.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 2 5 gallon containers of pork stock cooled from last night still at greater than 41 degrees . CDI discarded product.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed farm fresh egg on pizza menu served undercooked without asterisk linking to consumer advisory. CDI Facility prints its own menus so asterisk immediately added and new menus printed.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pork stock cooled in 5 gallon plastic container fat cap formed and heat not able to escape. CDI cooling window missed product discarded. Discussed with PIC proper cooling techniques such as shallow pans and breaking up fat cap as it forms to achieve proper cooling of this product.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacement. Repeat violation.

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 facility does not have a max/min thermometer for high temp dish machine. CDI advised of new requirement.

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 cheese grated directly on to pizza. Cheese was handled with bare hands. Corrected through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk inside of reach in unit at a temperature of 50F. Milk was discarded during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths for quat solutions shall be maintained according to manufacture's specification; 200-400ppm. Sanitizer tested at 0 ppm. Sanitizer was remixed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking procedure to allow air flow for the dishes.

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of multiple reach in units. Replace gasket channels to ensure tight seals are maintained in reach in units. 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 rusty shelving inside of reach in unit. Replace or respray shelving to meet cleanability requirements.

3-203.12 Shellstock, Maintaining Identification - PF Observed a tray of oysters in reach-in cooler without shellstock tag/identification. The tag/identification was with the original container of oysters in the walk-in cooler. CDI-PIC made a copy of the shellstock tag to place with product in reach-in cooler and walk-in cooler. Maintain tag/identification with all shellstock at all times

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork in walk-in cooler stored above raw fish and mussels. CDI-PIC rearranged storage order properly so that raw pork is stored below raw fish and shellstock.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all TCS foods in all prep tops held over 24 hours without a date mark. PIC did have date mark on the bulk containers of each TCS foods observed without date mark. EHS educated PIC on date marking all TCS foods held over 24 hours that are kept in the prep top and all other coolers.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on tuna carpaccio tying this item to existing consumer advisory on QR code menu. VR no later than 11/12/2020 to ensure asterisk has been added to this item on the menus. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of limes, frozen foods and other foods stored directly on the floor in walk in cooler and walk in freezer. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed glass stem ware stored directly on the floor at entrance to bar. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of two prep coolers. -2- REPEAT

4-904.13 Preset Tableware - C Preset tableware shall be placed on table in a manner to prevent contamination. Observed preset tables with exposed glassware and eating utensils. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of two prep coolers. -1-

6-202.14 Toilet Rooms, Enclosed - C Except while cleaning, a toilet room shall be equipped with a tight-fitting, self-closing door. Observed no self-closing mechanism on women's restroom door. -.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over various sauces in squeeze bottles and ready to eat foods. CDI- storage was corrected.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Consumer advisory not provided for cold smoked trout roe on menu. CDI- Chef placed asterisk on menu to have item addressed today, GM advised that they will also re-print new menus (menus printed in house.) (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies in the rear corner area of the back kitchen near hot water heater and produce. PIC advised of weekly pest management. Continue with weekly pest management until issue is resolved. repeat; improvement noted from previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing a watch during active food prep. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee with personal cup on cutting board during active prep of foods. CDI- employee removed cup.

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. Salted yolk prepared under refrigeration dated for 3/11 stored in prep cooler at pizza station. PIC Eric Ferguson voluntarily discarded yolks. (0pts)

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Per previous discussion, non time control for safety foods may be added to brine for preparation of pickled product. Two container of cut tomato found in walk in cooler today dated 5-24. CDI- PIC advised that they had been there since the date on the container. Advised that other containers of lemons, uncooked onions were approved to use without approved HACCP and variance, but not cut tomatoes. Must discontinue process using of cut tomatoes, voluntarily discarded. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies in back prep and utensil washing area. CBI- Continue pest management, increased treatments until issue has been resolved.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two stack of black to go containers not inverted/ protected during storage. Store to protect from possible contamination. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Small cooker/ roaster used yesterday stored as clean with dried food residue and debris in it, dried debris in gaskets, and water pooling in the bottom of prep cooler on the line. Cleaning is needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Dish machine at the bar area testing at 0ppm for chlorine sanitizer. CDI- PIC Chef Andrew had sanitizer bottle replaced and primed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Ground pork meatballs prepared from raw being taken to walk in cooler for cooling at start of inspection. Chef Eric and employee advised that the meatballs were fully cooked. Temperatures ranging from 130F to 139F. CDI- PIC had meatballs placed back in the oven and cooking completed. Final temperature of 200F.

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. Cooked potatoes, cooked endives, roasted butternut squash on upper shelf at oven and in containers next to prep cooler. PIC advised that they are held for no more than 30-40 minutes and any remaining will be discarded. PIC controlling with time, but did not have written procedures. CDI - PIC was offered template for procedures. PIC had employee correct ending times and start of written procedures for review. (0pts)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths being used under cutting board at prep cooler across from pasta station. Remove cloths. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cheese in the walk in cooler stored beneath raw fish. Ensure to separate raw animal food from ready-to-eat foods. CDI PIC moved cheese tray to proper location. Repeat Violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu serving undercooked items without a full reminder in the consumer advisory after the wor poultry due to cut off of printing edge. Ensure to have both a reminder and disclosure on the menu. CDI- PIC explained menu was just reprinted, and showed the menu with the full correct consumer advisory. PIC will reprint menu and menu will not be used until the end of the week.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure to air dry utensils before storing. CDI PIC had employee separate items for proper drying.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed employee recontaminate hands after washing by turning off faucets with bare hands. CDI- employee re-washed hands, discussion.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: In freezer, found portioned ready-to-eat proscuitto below raw proteins. All items frozen. CDI- moved proscuitto to upper shelf.

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 veal stock dated 3/8. Ricotta cheese dated 3/10. Pate dated 3/15 at 45 F. All 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 : Found polenta cooling covered with Saran CDI- vented. 47 F. Observed large volume of marinara in ice bath that only encompassed 2/3 of marinara. CDI- ice bath increased to top level of marinara. Mozzarella cooling while covered. CDI- vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple of cooking oil / wine bottlesnot labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One uncovered personal employee beverage at preparation area. All other beverages stored correctly. REPEAT CDI- PIC Chef Andrew Dodd had employee correct storage.

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. Cheeses cooling in prep cooler. No change of rate for cooling of cheese in prep cooler. CDI- PIC corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth under cutting board at prep area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice wands stored in walk in freezer directly on shelf and on packaged foods with no protective barrier. Provide protective barrier as utensil is intended for direct food contact. (0pts)

4-502.11(A) Maintain utensils in good repair. Some shelving damage in walk in and prep coolers. Replace shelving. (0pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some dust build up on upper HVAC vents and upper storage. Cleaning is needed. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One opened canned beverage stored on pizza prep cooler top and one employee beverage stored on prep surface during active prep. CDI- All beverages removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Container of raw steaks stored over cooked pork shank in prep cooler. CDI- PIC Chef Andrew Dodd corrected storage immediately.

\2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing hair restraint during active food preparation. CDI- PIC informed employee to put on hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris on interior and pulls of bread warmer drawers. No bread stored in drawers at time. Cleaning is needed. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Three comp sink set up for wash, rinse, and sanitize. Ice observed in the middle rinse compartment. PIC Chef Andrew Dodd was advised that once sink has been set up, that cleaning of utensils must be one directional and center basin may not be used for pre-wash and/ or dumping. CDI- Center basin cleaned out. (0pts)

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. More than four small portioned quart containers of cooked noodles dated for 3/20 being stored for use. CDI- PIC had all voluntarily discarded.

4-501.11 Maintain equipment in good repair. Torn gaskets on line prep cooler. Replace damaged gasket. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee coat stored thrown over the top of floor standing mixer, employee personal bags/ personal items stored on top of simple syrup boxes and co-mingled with facility clean cloths. CDI- PIC had storage corrected. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Produce in metal container being rinsed in handwashing sink. CDI- PIC Chef Andrew had employee to remove container from handwashing. Discussed review/ implementation of a prep sink at front prep area. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some reusable plastic containers stored at initial drying station with tape labels remaining on them after washing. PIC advised that tape is usually removed after containers have been washed, and prior to final air drying. CDI- PIC was advised that labels need to be removed prior to washing and/ or washed, rinsed, and sanitized again after labels have been removed prior to air drying. Employee began removing containers. (0pts)

4-501.11 Maintain equipment in good repair. Torn/ damaged gaskets in two main prep coolers. PIC advised that calls have been made to have replaced. Ensure replacement of damaged gaskets. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed water stored on top of prep cooler. CDI- Storage corrected. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Ice observed being dumped into handsink at the line. CDI- PIC Chef Andrew and employee were both advised not to dump anything into handsinks.

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 . Half pan of spring mix being cooled in prep cooler top. Spring mix at 48F-50F. PIC advised that the intent is to cool prior to serving. Prep cooler top is open air. CDI- Chef removed salad and replaced. Discussed possible decreased cooling due to prep cooler open air. Menu comment- Chef advised today that no cured egg yolks in facility, (none found either) only carried briefly, and will be removed from menu at next printing in another couple weeks.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small spray bottles of oils at expressing station not labeled. Label both as required by rule.

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. Utensils at expressing station stored in water measured at 92F. PIC advised that water is exchanged during service. Chef was advised of requirements. CDI- utensils removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee 2 liter beverage stored on shelving in walk in cooler co-mingled with facility items. CDI- storage corrected. Ensure employee's use designated area for storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal pans tightly nested while wet. CDI- PIC Chef Andrew Dodd had corrected immediately. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Pack of cigarettes and lighter on plate at pizza prep station at the initial walk though of inspection. CDI-Both items removed.

4-501.11 Maintain equipment in good repair. CDI- Torn gaskets in prep cooler at line next to dry storage area. Replace damaged items.

.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 prep cooler gaskets, containers used to store smaller packaged items. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hats and aprons on grill top and dry storage shelf. Employee cigarettes on plate at pizza prep area. PIC advised of two separate employee storage areas. Ensure that employee's are using the designated employee storage areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- No paper towels observed stored at the bar hand sink. Keep hand sinks stocked at all times for proper hand washing. CDI- PIC placed paper towels at the sink during inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed rolled rugs standing upright and large linen bag observed blocking the rear hand sink. CDI- Items were moved to another location during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside the ice machine around the chute area. Clean and sanitize as needed. 4-501.114 Maintain sanitizer at correct concentrations. -P Bar glass dish machine measured 0 ppm of chlorine. Dish machine should measure 50-100 ppm of chlorine. Use the kitchen dish machine to wash all glasses at the bar until repairs are made to the machine. VR required: Correct by 1/29/16.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk stored on the floor in the walk-in cooler and one bus tub with meat stored on the floor in the walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed preparing food with no hair restraint. (REPEAT)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Excessive debris observed on the ground around the dumpster area. The dumpster is a shared space and shall be properly maintained by all users.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee opened canned beverage on the prep table at prep station. CDI- Chef Andrew Dodd voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small in use containers of coarse salt not labeled per the rule. Two in use oil bottles not labeled. CDI- verbal correction to label all.

2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All persons in food prep and utensil washing areas not wearing active hair restraint while preparing foods. CDI- verbal correction to PIC/ Chef as to hair restraints being required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large blue containers and clear plastic containers stacked together tightly during air drying. CDI- PIC corrected

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. One HVAC vent with dust build up on it in the back prep area. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones, hat, and book stored co-mingled in food prep areas / food contact surfaces. CDI- PIC corrected 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. One pan of cheese observed cut and prepared during inspection. Cheese was placed in prep cooler, label on pan indicates 3/19. CDI- Chef advised that incorrect date placed on tray. CDI- corrected; due to prepared today. Both chef and manager advised to maintain marking correctly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee's preparing foods and washing utensils wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All male employee's preparing foods and washing utensils not wearing hair restraints and/ or beard guards. CDI- verbal correction to operator Lee Ann Dolcetto today as to requirement.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three containers stacked tightly while wet. CDI- storage corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips provided today and indicated as being used are discolored. CDI- operator advised delivery of new test strips; provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at prep line used as a dump sink. Ice in sink. CDI- sink cleaned.

|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 retained mussell tags with no date of last use. Make sure to store in chronological order.

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: Maximum holding time for TCS foods is seven days, with date of initial prep of any ingredient counting as day ONE. Observed Taleggio cheese dated 10/17. CDI- discarded cheese.

3-202.12 Additives - P: Food shall not contain unapproved additives. Observed pink salt in use to cure duck. CDI- directed fsacility to cease using pink salt.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed bottle labeled as Sanitizer to contain citrus cleaner. CDI- relabeled bottle correctly.

.8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : A variance shall be obtained before curing food. PIC stated facility is curing duck. Observed pink salt in facility. CDI- directed facility to cease curing food until proper variance request has been submitted.

.4-501.11 Maintain equipment in good repair. Observed gaskets badly torn. Work order for repair produced.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be used for no other purpose than for handwashing. Observed ice in bar handsink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark Taleggio cheese with date package is opened. Maximum holding time is seven days if held less than 41F . If held above 41 F holding time is four days maximum. Fontina, Sottocenere, Crotonese, Blue Gorgonzola are exempt from date marking.

3-501.15 Cooling Methods - PF: Cool TCS foods by placing in shallow or low volume containers, leaving uncovered during cooling process, or other effective and approved means to acheive required time / temperature parameters. Observed large volume of lobster stock covered in walk-in.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils and equipment to air dry before stacking and storing as clean. Observed containers stacked wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Maintain equipment in good repair. Observed door gaskets of appetizer prep cooler split. Replace.4-205.10 Food Equipment, Certification and Classification - C: Use equipment as speciified by manufacturer. Observed pressure cooker "For Household Use Only". Remove from facility.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: No date marking observed on cheeses. Obtain catalog from supplier and determine which cheeses to be date marked. Less than 50% moisture content is exempt from date marking.

3-501.15 Cooling Methods - PF: Cool foods by approved methods to acheive time / temperature parameters. Observed cooked onions in plastic containers tightly sealed. 62 F. CDI - onions spread on cooling rack.

3-304.14 Wiping Cloths, Use Limitation - C: Wet wiping cloths shall be stored in a sanitizer between uses. Observed cloth damp on cutting board at flip top cooler.

3-304.12 In-Use Utensils, Between-Use Storage - C: If using water to store in-use utensils, water must be 135 F or above. Observed utensils in water 92 F.

4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device for each sanitizer solution used in facility shall be obtained and used. Found no chlorine test strips for bar glass machine. CDI- machine service called while on site and delivery guaranteed tonite.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF: Observed high temp dish machine reaching 135F for rinse cycle. CDI- service tech called and is enroute to facility. Facility has back-up three comp sink and small dish machine at bar that is operating per data plate specs. PIC to call EHS with status of repair.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above. Found several items in hot water bath less than 135 F. CDI- items reheated on stove to 180 F.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory for salmon that is cooked to order. Observed current menu with no Disclosure for salmon. Verification needed.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin probe thermometer capable of taking temperatures of thin foods such as cut lettuce, thin sliced tuna, etc. Verification needed.

3-304.12 In-Use Utensils, Between-Use Storage - C: If holding utensils in water between uses, water shall be 135 F or above. Found utensils in water at room temperature.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in good repair. Observed high temp dish machine not reaching sanitizing temperature.