FAHRENHEIT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands at hand sink next to dessert station and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of salmon, tuna and eel being held in sushi prep flip top cooler and containers of shrimp tempura and salmon being held in sushi prep reach in cooler all above 41F. See temp chart. CDI: Employee moved items to reach in cooler to rapidly cool as they were just prepared one hour prior and placed in unit except for rice which was in unit over night. Employee voluntarily discarded rice. NOTE: Ambient air temperature of unit was 41F upon initial measurement taken and decreased to 35F approximately 30 minutes later. EHS advised PIC to monitor food temperatures closely and contact service technician if temperatures fluctuate.

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) 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 containers of cooked mushrooms and cut Brie cheese being stored in prep flip top cooler and a container of hard boiled eggs being stored in another prep reach in cooler all date marked 10/7 - 10/14 for a total of 8 days. CDI: PIC changed expiration date to 10/13 to reflect a 7 day hold period. REPEAT. Points reduced to half due to significant improvement in date marking since previous inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket of quat sanitizer being held at dessert station in which concentration level of sanitizer measured greater than 500ppm. CDI: PIC diluted sanitizer which measured 400ppm afterwards.

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 a bowl with no handle being used as a scoop stored in a container of milk powder and another bowl being used as a scoop being stored in a container of sushi vinegar. CDI: PIC removed both bowls from respective containers. REPEAT. 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 a bowl with no handle being used as a scoop being stored in a container of cooked rice in prep reach in cooler. CDI: PIC removed bowl from container of rice.

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 to right of cook line and hand sink behind sushi prep line with no running water. PIC stated a pipe was leaking from near cook line which required service technician to shut off water temporarily. CDI: Running water to both hand sinks was restored during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mangos being stored on shelf in reach in cooler in bakery area over ready to eat foods and boxes of unwashed produce being stored on a shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two containers of mashed potatoes being held below 135F in hot box. CDI: PIC reheated mashed potatoes to over 165F before returning to hot hold.

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) 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 containers of cooked mushrooms, cooked rice and cooked noodles being stored in prep cooler on cook line with date marks ranging from 6/15 to 6/17, several days past their expiration. CDI: PIC discarded expired items. REPEAT.

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 package of amberjack fish fully thawed in walk in cooler still in its reduced oxygen packaging. Package stated remove from packaging prior to thawing. CDI: PIC cut open package to remove from reduced oxygen environment.

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 a scoop being stored handle down in a large container of sugar. CDI: PIC removed scoop from container of sugar.

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. Observed a stack of metal containers being stacked wet nested on clean storage shelf near dish pit. CDI: Containers were unstacked to allow for air drying.

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) 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 containers of grilled chicken and cooked mushrooms being held in prep flip top cooler, containers of cooked carrots, corn and onions in another flip top cooler and a container of cooked mushrooms being held in a third flip top cooler all missing date marks. CDI: PIC date marked items as they were prepared yesterday. REPEAT.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a container of sushi rice and containers of mashed potatoes being held in a hot box on TPHC with no times marked to indicate when 4 hour period has elapsed. CDI: Employee marked all items as they were prepared at 2pm. REPEAT.

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 package of amberjack fish fully thawed in walk in cooler still in its reduced oxygen packaging. Package stated remove from packaging prior to thawing. CDI: PIC cut open package to remove from reduced oxygen environment.

4-501.11 Maintain equipment in good repair. Observed two prep coolers on cook line with torn gaskets on their doors. Replace torn gaskets. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat and keys being stored on sushi prep counter. CDI: PIC removed items.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without procedures for responding to vomiting or diarrheal events. CDI: EHS provided written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink on cook line. CDI: Employee stocked hand sink with paper towels.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored on shelf in prep reach in cooler above ready to eat foods and a container of raw fish eggs being stored behind ready to eat foods in sushi prep top cooler. CDI: Items were re-arranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded cheese being stored in a prep flip top cooler on cook line and containers of shrimp, salmon and lobster being stored in sushi reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded cheese and placed other items in reach in freezer to rapidly cool.

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) 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 a container of white rice being held in prep reach in cooler with a date mark which was illegible. CDI: PIC voluntarily discarded rice.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed working bottles of Caesar dressing being held on prep counter on TPHC with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC labeled bottles with time bottles were placed on counter which was start of shift.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on prep reach in cooler door on cook line. Replace torn gasket.

3-203.12 (B) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed no dates on retained shellstock tags since mid-May. EHS educated PIC and employees are requirements for shellstock tag retention. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained. 3-203.12 (C)(2)(b) Observed shellstock from two separate tagged containers commingled by being stored in the same hotel pan in the sushi lowboy. - CDI - Education provided on proper storage. Ensure shellstock from different containers are maintained separated. Shellstock separated appropriately.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations above 400ppm at three compartment sink as well as 0ppm chlorine sanitizer concentrations in small glassware dish machine near ice machine. - CDI - PIC corrected sanitizer concentrations at three compartment sink by hand mixing to add water to solution, and PIC replaced chlorine bucket at three compartment sink to correct sanitizer at dish machine. Observed properly concentrated sanitizer in both areas after corrections. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw porkchops cooling in ice bath. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing under cold running water. - CDI - PIC placed items in lowboy to continue cooling.

5-205.15 Maintain a plumbing system in good repair. - Observed drain clogged underneath high temp dish machine causing the floor to flood when the dish machine is used consistently. PIC contacting a plumber. EHS will follow up on issue during VR visit within 10 days. PIC agreed to keep area free of standing water by using shop vac and squeegee.

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. - REPEAT - Observed walk-in cooler floor buckling and low grout on flooring along cook line. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed large amount of ice in handsink on cook line. Do not use handsink as dump sink. - CDI - PIC cleaned sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed TCS items holding above 41F in one prep unit on cook line (see temperature chart). Per PIC, grill was being cleaned which required high temperatures right before EHS arrived while flip top lid to cooler was open. PIC stated TCS items were pulled from WIC within the last 2 hours. PIC placed ice on TCS items to quickly cool. EHS observed ambient and food temperatures recover. Equipment properly functioning. - CDI - PIC placed ice on items to quickly cool. *NOTE: Point deduction decreased due to significant improvement noted since previous inspection. 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 .

3-501.15 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 roasted cauliflower and raw steaks cooling in prep units. Do not cool in prep units. Utilize WIC to cool. - CDI - PIC moved items to WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed exterior folding doors open to balcony seating with no form of protection (mesh curtain, fan, etc) from insect or rodent entry. Install a form of protection. *NOTE: No point deduction increase due to no pests/insects observed in facility. Points will be deducted should pests/insects be observed in facility.

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. - REPEAT - Observed walk-in cooler floor buckling and low grout on flooring along cook line. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw tuna stored above lettuce and cooked lobster in two different lowboy units. - CDI - PIC moved raw product below ready-to-eat product. 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 chicken stored above raw lobster and raw shrimp in lowboy unit. - CDI - PIC moved raw chicken below raw seafood. 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 - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). PIC voluntarily discarded products holding above 41F for more than 4 hours, moved some items to WIC to quickly cool, and placed remainder of items on emergency TPHC to be discarded after 4 hours. - VR - Verification required within 3 days. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed exterior folding doors open to balcony seating with no form of protection (mesh curtain, fan, etc) from insect or rodent entry. Install a form of protection.

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 ice wands stored in reach-in freezer without being wrapped for protection. - CDI - PIC moved ice wands to three compartment sink to be washed, rinsed, and sanitized. PIC stated wands would be wrapped prior to being stored in RIF after being cleaned and sanitized.

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 walk-in cooler floor buckling. Repair.

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 - Observed final rinse of dish machine reach 159F and then decrease after multiple runs to 157F. Contact technician to repair unit so that final rinse maintains at least 160F. PIC agreed to sanitize dishes in 3 compartment sink until dish machine repaired. - VR - Verification required within 3 days. 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 - Observed two door reach-in cooler to be holding above 41F (see temperature chart). PIC voluntarily discarded TCS items held in unit for more than 4 hours and moved remainder of TCS items to other refrigeration units. PIC agreed to not hold TCS items in RIC until repaired. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

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 household use only spray can of Raid in facility. Do not use household insecticides in facility. - CDI - PIC voluntarily discarded Raid.

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 black buildup on wall underneath dish machine area. Clean and increase cleaning frequency to maintain clean.

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 oysters stored without tag on sheet tray in flip top prep unit as well as RIC. Per PIC, oysters in both locations came from same original container of oysters. - CDI - PIC made copies of tag and placed with oysters in both locations.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw ground beef stored above RTE foods (sour cream, butter, etc) in lowboy unit and raw ground pork stored above RTE sauces in RIC. - CDI - PIC corrected storage order by placing raw meats below RTE items. No visible signs of contamination present. 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 chicken stored above raw salmon as well as raw steak stored above raw pork in lowboy unit. - CDI - PIC corrected storage order. No visible signs of contamination present. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed corn on the cob temp 75F while cooling in WIC after more than 2 hours. Per PIC, corn was cooked around 3PM and observation of 75F occurred around 6:10PM. - CDI - PIC voluntarily discarded corn. 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 .

3-501.15 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 corn cooling in deep, plastic container while tightly covered in WIC. Corn did not meet required cooling parameters (see violation #20). Also observed pasta and short rib (ribs cooked yesterday but cut today) cooling in deep, plastic containers while tightly covered. - CDI - PIC voluntarily discarded corn. PIC placed pasta and short rib in thin layers on sheet trays to rapidly cool. EHS observed pasta and ribs meet required cooling parameters (see temperature chart). EHS emphasized utilizing sheet trays in WIC for cooling and not placing items in closed containers until product reaches 41F. 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 thawed raw fish not cut open in WIC. Per PIC, fish was thawed today under running water. - CDI - PIC cut open all ROP fish packages. EHS and PIC discussed cutting open ROP fish and placing in ziplock bags to thaw under running water to avoid issue of introducing water to product.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple in-use knives stored handle up between prep units with blade touching unclean portion of prep unit. - CDI - PIC removed knives and moved to dish area to be cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed quat sanitizer concentrations at 3 compartment sink to be above 400ppm. - CDI - PIC emptied sanitizer and refilled by hand mixing. Hand mix sanitizer until dispenser can be repaired to allow for quat sanitizer concentrations of 200-400ppm from the dispenser directly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed prep unit on cook line holding TCS items (sour cream, broccolini, shredded cheese) above 41F (see temperature chart). Per PIC, items had been in unit for less than 2 hours. - CDI - PIC agreed to place items on TPHC until unit can be repaired. Follow up visit required to ensure unit has been repaired. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

4-501.11 Maintain equipment in good repair. - Observed dish machine to be leaking hot water at high quantities causing the floor to flood. PIC turned off dish machine to stop water from flooding the floor and has agreed to discontinue use until issue repaired. Per PIC, issue was noticed about a week ago and has been assessed. A clog in the piping was found about 3 floors down (facility on the 21st floor of a building). Plumber has been contacted but has not been out to fix the issue. Facility has enough clean multi use utensils and equipment (cups, plates, silverware, etc) to continue service tonight. PIC agreed to not open tomorrow until issue has been fixed so that dish machine can be used. Facility cannot open until dish machine is operable. PIC agreed to contact EHS once repairs have been completed. Follow up visit required.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell egg with gloved hand and then use the same gloved hand to get salt out of working container to sprinkle on egg. - CDI - Education provided. Salt discarded. Employee changed gloves and washed hands.

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 - Observed max temp of 155.0 for the dish machines final rinse after 4 runs. Dishes were already being washed using the dish machine prior to EHS running thermometer through four times in a row. - CDI - PIC agreed to sanitize all dishes in 3 compartment sink until dish machine can be repaired. Follow up visit required to ensure dish machine is reaching required temperatures for hot water sanitizing. 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. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer of greater than 400ppm at 3 compartment sink during active dishwashing. - CDI - PIC diluted sanitizer with water to bring quat sanitizer concentration down to 300ppm. Contact vendor to repair dispenser to allow for sanitizer to come out of dispenser at 200-400ppm quat. Follow up visit required to ensure dispenser has been repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed seared albacore sashimi and vegetable kimchi fried rice (over easy egg) offered undercooked yet lacking an asterisk on menu. - CDI - PIC updated menu to include appropriate asterisks.

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 mahi mahi thawed in reduced oxygen packaging yet not cut open during thawing process. - CDI - PIC cut all packages of mahi mahi.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up plan at time of inspection. CDI - EHS provided PIC with written vomit and diarrhea clean up plan, as well as clean up poster. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romanesco cream placed in a container above the fill line in Prep Top 4 at a temperature of 43F. PIC verified that this item had been placed within the prep top less than 4 hours prior. Observed kale in Prep Unit underside 6 at a temperature of 47F. CDI - PIC rotated romanesco cream to WIC uncovered to cool corrective. PIC voluntarily disposed of out of temperature kale. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 one (1) container of Marsala beef stock (heat treated animal food) in the WIC date marked for 02/21. CDI - PIC voluntarily disposed of beef stock. 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 .

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 gluten free flour in working container without effective labeling. CDI - PIC relabeled flour.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed glassware high temperature dish machine reaching a maximum temperature of 149.2F, according to EHS plate thermometer. At time of inspection, no dishes or glassware had been run through the machine in that day. Establishment shall utilize three compartment sink or functioning full service high temp dish machine to sanitize glass ware, until such a time that dish machine reaches an observed temperature of 160F or higher via an irreversible high temperature measuring device. 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 functioning high temp Max/Min thermometer for dish machines at time of inspection. A verification will occur no later than 03/12/2023

6-301.14 Post a handwash sign at each handsink. - Observed handsinks in both mens and womens restrooms lacking required signage. - CDI - EHS provided PIC with handwash signs. PIC posted signs.

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 - REPEAT - Observed raw tuna stored above ready-to-eat sauces in lowboy unit. - CDI - PIC corrected storage order. - *NOTE: No point escalation today due to overall improvement noted in storage order throughout facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed dish machine not properly sanitizing with a concentration of 0ppm chlorine. PIC contacted vendor to come maintenance machine. PIC agreed to utilize 3 compartment sink for sanitizing until machine repaired. - VR - Verification required within 3 days to ensure dish machine has been repaired.

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. - REPEAT - Observed various TCS items cooling (from prep and being cooked) in prep units including potatoes, raw chicken, and corn. Also observed chicken cooling at ambient temperature upon arrival. PIC stated chicken was about to be moved to the walk-in cooler to cool. Chicken temped at 70F. - CDI - PIC relocated all items to walk-in cooler. Do not cool at ambient temperature for extended periods of time. Do not use prep units to cool.

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 knife stored between two prep units. Do not store utensils between units. - CDI - PIC moved knife to dish machine area to be cleaned.

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 food residue and debris in the bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while handling food in kitchen. CDI - gum discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handle personal cell phone and then continue on with food handling activities without washing hands. CDI - PIC directed employee to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed establishment has added large portable AC unit in kitchen. Hand sink in dish area observed with drainage hoses wrapped around faucets and draining condensate into basin and water supply connected to faucet from the AC unit. Hand sink not accessible for use. CDI - water connection removed and condensate drain line moved to floor drain. Do not block access to hand sinks.

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 beef and pork stored directly above cured ready to eat meats in WIC. CDI - cured meats relocated to top shelf. Observed raw breaded thawed chicken tenders in open packaging directly above and mixed with ready to eat foods in line reach in cooler. CDI - discarded. REPEAT 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 bulk unwashed produce stored directly above washed and ready to eat produce in WIC. CDI - reorganized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dried buildup on soda gun nozzle at bar. Clean frequently to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw short ribs cooling in WIC at 51f at 3;15 still at 51f at 4:35pm. Observed house made marinara cooling from previous day still at 43f in WIC. Observed cooked short ribs cooling in upright cooler at 46f at 3:10 pm still at 46f at 4:35pm. CDI - marinara discarded, ribs spread out for quick cooling. Observed portion bags of cooked shrimp cooling overnight in bulk container in line reach in cooler still at 43f. CDI - discarded.

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 raw proteins holding above 41f overnight in line reach in cooler. See chart. CDI - discarded. Observed cut watermelon and cooked beets stored in pans in keg cooler at 44f. CDI - discarded. Keg cooler may not hold TCS foods at 41f or lower. Use alternate bar cooler to hold at 41f or lower.

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 various prepared TCS foods including house ceasar dressing, cooked collards, cut bok choy, spicy shrimp sauce with either expired date marking or with 8 day date marks present. CDI - discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed egg dishes on brunch menu PIC confirmed can be offered in undercooked form with no asterisk denoting part of consumer advisory. Consumer advisory reminder statement present on menu but no disclosure information provided. Add asterisks to menu items containing egg that can be served undercooked. Verification required within 10 days.

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 various prepared TCS foods cooling using improper methods during inspection including portioned bags of shrimp and lobster which were tightly packed into bulk containers before fully cooled, cooked short ribs which were removed from refrigerator to cut and then packed into deep plastic tubs and sealed with lids while ambient cooling back to 41f. Roasted garlic which was cooked and removed from oven allowed to cool at room temperature to 105, PIC noted they cook again and placed back into oven and EHS observed again out at room temperature at 125f. Roast/caramelize garlic using one process - or use methods to properly cool the garlic if it will be heated again later. Do not allow TCS foods to sit at room temperature once they cool to below 135f - use active cooling methods. REPEAT - full deduction

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 vacuum packed white fish fillets noted to removed from packaging when thawing under refrigeration which were fully thawed and still vacuum sealed in WIC. CDI - opened. REPEAT

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

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bulk flour stored in HVAC mechanical room off of prep area. This room is not suitable for food storage. Remove food to dry storage area intended for food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths submerged in solution containing 0ppm sanitizer at bar area. Use test strips to ensure sanitizer at proper concentration.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed case of paper towels and case of small aluminum single service food tins stored in HVAC mechanical room. This room is not suitable for storage of single service items. Remove/relocate to appropriate area made for storage. REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on outdoor WIC and on various reach in coolers. Observed missing WIC door threshold resulting in exposed sub floor and significant gap present under door which leads outdoors to rooftop. Observed missing threshold at door between outdoor WIC meat cooler and outdoor large WIC resulting in exposed sub flooring holding water and not cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Cabela’s brand dehydrator in bar storage room. This equipment is not approved for use in commercial establishments. Remove. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed heavy drain overflow with unclean dish machine water running across floor of kitchen whenever dish machine drained. EHS also observed plunger present under the same dish machine. Ensure the drain is properly maintained and capable of draining waste water and that and any screens or filters that may be present are cleaned.

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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed no soap available for hand washing at hand sink beside dessert area. Observed no paper towels available at hand sink at end of cook line. CDI - soap and towels replaced. Observed hand sink at pizza/salad prep station at line converted into dump sink. No other hand sink available for use or convenient to the area for employee hand washing. CDI- Soap, towels and hand washing signage replaced. Sink set up for use as hand sink during inspection. Do not remove hand sinks without permission from the department.

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 case of raw shell eggs stored directly above pasteurized eggs, noodles, and other ready to eat food items in walk in cooler. CDI - Eggs relocated.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed various house made items improperly reheated and placed into hot holding devices including mushroom Demi, parsnip purée, and collard greens. See chart. CDI - items returned to grill top to quickly heat to 165 before placing back into hot holding.

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 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 house made bread pudding cooling overnight still at 44f today. CDI - discarded. Observed zucchini strata cooling at 131f at 3:45 pm still at 110f at 4:40pm. Cooling rate of 23 degrees per hour not sufficient to reach 70f within 2 hour time limit. CDI - relocated to WIF for quick chilling. Observed garlic cream sauce cooling in ice bath at 130f at 3:05 pm still at 117f at 3:45 pm. Cooling rate of 19.5 degrees per hour not sufficient to reach 70f within 2 hour time limit. CDI - Ice wand added to product in ice bath and sauce stirred to chill faster. REPEAT - Full 3 point deduction

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer ready for use in 3 compartment sink testing above 400ppm quat using both EHS and PIC test strips. Concentration off the chart of both test strips. CDI - PIC diluted to proper concentration and to call for service of wall mounted unit. PIC will manually mix and test solution until dispenser serviced.

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 bread pudding stacked high in plastic tub and then a box of bananas placed directly on top of the tub insulating it from air flow. CDI - discarded. Observed strata placed into WIC on shelf mixed with other foods blocking air flow while cooling. CDI - moved to freezer. Observed garlic cream sauce cooling in ice bath but not stirred. Sauce very thick and not cooling in center portion. CDI - ice wand added and product stirred. When cooling food, use methods that allow air flow or movement to the food. REPEAT

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 vacuum packed raw tuna loin labeled “Puncture plastic prior to thawing” fully thawed and still vacuum sealed in cooler. CDI - tuna opened. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed whole pork portions thawing at room temperature. CDI - returned to cooler until ready to cook in approximately 1 hour. Do not thaw TCS foods at room temperature.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large retractable wall of windows open directly to outdoor dining area with no insect prevention in place.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items stored in HVAC mechanical room off of prep area. This room is not suitable for food storage. Remove food to dry storage area intended for food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front of house employees cutting fruit and handling food items with no hair restraint. REPEAT. No point escalation as watches/jewelry items not observed.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed various paper goods and single service items including pizza boxes stored in HVAC mechanical room off of the prep area. This room is not suitable for storage of single service items. Remove/relocate to appropriate area made for storage.

4-501.11 Maintain equipment in good repair. Observed small dishwasher in dish room area not operational. Repair. REPEAT - no point escalation as gaskets replaced and all other equipment is operating as designed. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Cabela’s brand dehydrator in bar area. Remove. If facility wishes to dehydrate foods, contact the department prior to purchasing equipment. Dehydration is a specialized process that must be reviewed and approved by the department prior to using.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed line cook and bar employee change tasks after handling unclean items, consuming personal beverage, adjusting face mask, or wiping hands on soiled cloth and not wash hands prior to donning gloves. CDI - PIC directed employees to wash hands and change gloves. Hands washed and gloves changed. 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 pre-washing and loading soiled dishes proceed to handle and put away clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinse towel in hand sink at cook line and bar employee rinse towel at bar hand sink. Do not use hand sinks for purposes other than washing hands. Observed dish employee place fan directly in front of back of house hand sink blocking access. Do not block access to hand sinks. CDI - fan removed and employees directed to rinse towels in alternate sink. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various utensils and small wares including knives, food pans, and can opener with dried food residue. CDI - items removed to dish area for re-cleaning. REPEAT - no point escalation as improvement noted and dish machines serviced and operating properly.

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 cooked red sauce cooling overnight still at 44f in walk in cooler. Observed mushrooms cooked at 12:00 today still at 81f at 4:00 pm. CDI - both items discarded. REPEAT - no point escalation as significant improvement in cooling of bulk food items observed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blue cheese and cut melon in keg cooler at bar holding at 44f. Observed cut watermelon at 53f - put in condiment chiller with other cut fruit at bar but ice in bottom of chiller not sufficient to hold below 41f. Observed unsalted butter allowed to sit at room temperature at 87f in prep area. Observed cream stored in flip top unit above chill line of pans holding at 44f. CDI - all items discarded. Do not store TCS foods in the keg cooler or in the condiment chiller - use alternate bar cooler to maintain TCS foods below 41f. REPEAT - significant improvement noted in cold holding throughout facility. All cold holding equipment observed to be operating as designed. No escalation to risk control plan or permit action required at this time.

3-501.15 Cooling Methods - PF. Observed cooked mushrooms placed into deep plastic container not cooling at proper rate and deep plastic container of red sauce covered and placed into walk in cooler no cooling at proper rate. CDI - both items discarded. EHS observed several items cooling during inspection using proper methods including ice wands, ice baths, spreading thin on sheet pans. Use similar methods to cool all TCS foods. REPEAT - no point escalation as overall improvement in procedures observed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food wearing watches on wrists and not wearing hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed various bulk unwashed produce items prepared for service without washing including melons, berries, and more. Wash all produce items that are not received in washed/ready to eat form. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed various clean utensils stored in unclean containers in back of house areas. REPEAT

4-501.11 Maintain equipment in good repair. Observed gaskets on various line coolers damaged need repair/replacement. REPEAT - no point escalation as equipment operating as designed and small wares overall in good condition.

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 multiple ceiling tiles missing above food and equipment storage areas. Replace.

2-102.12 Certified Food Protection Manager - C. Observed PIC in facility at beginning of inspection with manager food safety certification expired 11/2020.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at end of cook line with tape across basin marked out of service. Sink plumbing had been previously damaged and was reconnected. CDI - Sink was tested and put back into service during inspection. Observed tubs, bins and other items stored under/in front of hand sink near dish area. CDI - items removed. Do not block access to hand sinks. Hand sinks must be available for use at all times. 1.0 point deduction

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed containers of ice blocks used for bar drink menu in back of house upright freezer uncovered with debris which had fallen from containers above. CDI - PIC discarded. Store food to prevent contamination. Use covers or lids to protect ice which is stored in kitchen freezer units.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored above raw shrimp and raw calamari stored above cauliflower in line reach in coolers. CDI - PIC reorganized items. Do not store raw animal foods above other foods in coolers. Store raw animal foods according to final cook temperature with raw poultry on the bottom. 3-304.15 (A) Gloves, Use Limitation - P

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with multi day dried food residue buildup on blade. CDI - can opener moved to dish for re-cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0ppm cl in final rinse. PIC primed solution to achieve 50ppm but when machine operated again concentration dropped again to 0. PIC requested service and repair technician on site. REPEAT - 1.5 point deduction

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed various house prepared TCS food items reheating at line area at beginning of inspection PIC noted had been in reheat process for approximately 30 minutes. 1.25 hours later, food items still reheating with temperatures from 143 - 155. CDI - PIC removed items to pans on stovetop to quickly finish to 165f within the 2 hour time. Food would not have met 2 hour reheat parameter without EHS intervention. 1.5 point deduction

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed numerous hot TCS foods prepared earlier in day including braised ribs, red sauce, cooked mushrooms, and more in cooling at rates not sufficient to meet cooling parameters. Some items including ribs and red sauce cooling at rate of 0 degrees per minute. CDI - Items uncovered/spread out/placed into ice baths to allow to quickly cool to 70f in order to continue cooling process to 41f. Observed cut Napa cabbage cooling at rate of .06 degrees per minute which is not sufficient to cool to 41f within 4 hours. CDI- Napa spread out to quickly chill to 41f. EHS verified all TCS foods cooling at proper rates at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pastry reach in cooler with ambient air temperature of 42f holding TCS foods including milk, marscapone cheese, buttermilk above 41f. See chart. Observed cooler at end of line near ice machine with ambient air temp of 50f holding TCS foods including cut tomatoes, ranch, cooked eggs, pickled onions and move above 41f. See chart. Observed line reach in cooler near grill with ambient temperature of 40f holding TCS foods including blanched asparagus and raw shrimp above 41f. See chart. Observed unsalted butter in prep top well over filled holding at 49f. CDI - PIC discarded. Observed cut canteloupe and prosciutto on top of ice bath at line holding above 41f. CDI - items relocated to cooler to chill back to 41f as recently placed out. All TCS foods held in cold units above 41f overnight discarded. All foods prepared today placed into alternate cold holding units. PIC called for service for all 3 units. Verification required. Cold holding has been noted as non-compliant on multiple health inspections. Continuing non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action. REPEAT - Full 3 point deduction

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed drink on bar menu which contains egg white with no consumer advisory reminder or disclosure infomation provided. Container of egg whites in bar reach in PIC confirmed are from unpasteurized raw shell eggs. CDI - PIC removed drink from menu until pasteurized egg white product obtained in lieu of adding advisory to bar menu. 0.5 point deduction

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 numerous TCS foods in cooling process during inspection using improper methods. Some foods in the danger zone cooling at room temperature. Multiple foods cooling in deep lidded plastic bulk containers in reach in and walk in units. CDI - items spread onto sheet pans, placed into walk in cooler, placed into ice baths, or added ice wands to cool. When cooling foods, use methods that allow the food to quickly chill. Do not allow food to passively cool at room temperature once it enters the danger zone at 135. Do not cool food in bulk containers. Do not seal foods into containers while it is still in the cooling process. REPEAT - 0.5 point deduction

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork stored directly on floor under shelving in walk in cooler. Store food at least 6 inches off of floor. 3-305.14 Food Preparation - C. Observed employee preparing raw shrimp on end of 3 part sink while dirty dishes piled into basins and on drain board at other end of sink. Prepare foods in a manner to prevent potential contamination. Do not prepare food in sinks with dirty dishes.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor under hand sink in back of house area. Store sanitizer off of the floor. REPEAT - 0.5 point deduction

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in line coolers with stickers in place not removed during cleaning. Wash avocados and remove stickers prior to preparing. Wash all produce items that are not received in ready to eat form prior to use including avocados, asparagus and berries.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous clean utensils stored in unclean containers in back of house area. Store clean items in clean containers.

4-501.11 Maintain equipment in good repair. Observed pastry cooler with damaged front panel and elevated ambient air temperature needs repair. Cooler at end of line with very high ambient air temperature needs repair. REPEAT - no point escalation as equipment repair issue is not the same as previously noted. 4-502.11(A) Maintain utensils in good repair. Observed multiple plastic small ware items with significant damage/large cracks/missing pieces. Repair or replace.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags dating from September 2020 had no finish date written on them. Observed no tags have been kept since September 2020. Through discussion with employees, tags have been discarded. EHS discussed that it is necessary to retain tags for 90 days and that the date that the last of the shellstock was sold needs to be written on the tag. VERIFICATION REQUIRED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing from the dish machine at 0-10ppm chlorine. CDI: Stock solution was changed out and machine tested at 100ppm chlorine.

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 chicken cooling in walk in cooler cooling at a rate of .025F/min. CDI: Chicken was put onto a sheet pan and cooled at proper rate. Observed cheese fondue after 1hr and 20 min of cooling at 101F. CDI: Fondue was placed in an ice bath with ice wands and reached 70F at the 2 hour cooling mark.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of half and half in reach in cooler at 62F. CDI: Product voluntarily discarded. Cooler had tripped. Chef fixed outlet and cooler was back up and running properly. This was the only TCS item in the cooler. Observed beets stored above chill line in prep top above 41F. Observed cut tomatoes and arugula in prep top overstacked and holding above 41F. CDI: Items rapidly cooled to 41F. REPEAT VIOLATION Overall cold holding is improved as most of the items out today were overstacked. 75% of the product was at 41F or less.

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 Beets date marked for 11/25 when PIC stated beets were cooked on 11/28. CDI: Date corrected. Overall date marking system in place is very good and in compliance.

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 hot items held on TPHC with no time marked. Observed unsalted butter that was said to be held on TPHC that was not on the list of items on the TPHC procedure. CDI: Items marked and butter added to list.

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 cheese fondue cooling in a deep, covered pan, and chicken cooling while tightly packed in a covered pan in the walk in. CDI: Cheese fondue was placed in an ice bath with ice wands and stirred. Chicken was moved to a sheet pan to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle with clear liquid and one with oil with no label. CDI: PIC identified them as a cooking oil blend and water. Products labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. CDI: Sanitizer bucket relocated.

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 scoop for high gluten flour stored with the handle in the product. CDI: Scoop removed and stood up out of product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly on shelving in reach in freezer. Ensure food contact surface is protected with a barrier.

4-501.11 Maintain equipment in good repair. Observed gaskets on equipment throughout facility in severe disrepair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and butter hot holding at 135F CDI/REPEAT . Facility voluntarily discarded out of temp food items. Also observed hot box losing temperature extremely fast. Ensure that hot box is adjusted so that foods can be properly hot holding at 135F and above during prep and storage. -1.5 points. PIC is going on tphc until a new hot box is ordered. TPHC template was emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese stuffed olives, and onions in bar cooler cold holding >45F. Also observed raw salmon cooling in reach in cooler near make line >41F. Housemade sauce with meso was also cold holding >41F inside of reach in cooler. CDI - food items were discarded as needed by PIC. REPEAT - 3 points.

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 certain cheese lacking a date that were required to be dated. Observed cheese stuffed olives and onions in bar cooler opened without open date. Cut cabbage was stored in walk in cooler without slice date. CDI- education was given and undated foods were dated. Cheese stuffed olives and onions were discarded. REPEAT 0 points. Adjust date marking ASAP. No signature due to covid19. Inspection conducted with Chief Jason.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Dish machine was not properly dispensing sanitizer. CDI- PIC adjusted air bubble out of tube so that it is properly dispensing chlroine. -.5 points.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both back dish machines reading 0 ppm chlorine during inspection. PIC discovered that supply bucket was empty. CDI: PIC changed out sanitizer supply and primed machines. After priming, small machine read 100 ppm chlorine and large machine read 50 ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of wasabi mash holding at 128F in hot box on front cook line. PIC stated that both pans were prepared earlier today. CDI: Wasabi mash reheated to 165F in oven on back prep line. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo dates and potato croquettes holding at 43F and 45F in flip top unit, as well as overstacked brie and pepperoni at 51F in far right flip top and 44F in far left flip top. Observed one container of blue cheese olives at bar at 43F. Observed several items in the bottom of the same flip top unit holding between 44F and 48F. During inspection, PIC discovered that one of the fans was not working properly. All out of temperature items prepared today were removed and sent to be properly cooled to 41F in walk in unit. All out of temperature items not prepared today were voluntarily discarded. REPEAT. VERIFICATION REQUIRED within 10 days to determine 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 garlic balls with a prep date of 06/02 in reach in unit. Observed salami and cheeses for charcuterie plates opened with no dates recorded. PIC stated that they were from a party on Saturday. CDI: Garlic balls voluntarily discarded and charcuterie items were labelled with the date of opening/prep. REPEAT. Facility has shown improvement in discarding expired items (only one item was out of date today), and thus points were not escalated. If date marking violations are observed in the future, points will be escalated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items prepared earlier today cooling in a banquet refrigerator on back line holding an ambient temperature of 56F. Observed several items on front line cooling in units rated for holding. CDI: All cooling items were sent to the walk in unit on sheet pans to facilitate rapid cooling to 41F. 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 and sauce containers throughout kitchen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar displayed with the lip contact surface exposed to potential contamination from air. CDI: Plastic pulled up to cover cups.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far right handsink completely blocked by a trashcan and table. CDI: Objects removed and access to sink restored. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signage in men's restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork chops (raw) stored above ready to eat tea leaves in reach in unit. CDI: Pork chops relocated to bottom of unit. REPEAT. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw fish in reach in unit on cook line. CDI: ground beef sent to back reach in units. REPEAT. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored above washed produce in walk in cooler. CDI: Storage order rearranged. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque and cream sauce holding below 135F. CDI: Both items reheated to well over 165F on stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta overstacked in flip top unit along cook line near office. Observed low boy unit near salad unit non-functional during inspection and TCS chicken cutlet within were 69F. CDI: Pasta sent to walk in unit to facilitate rapid cooling to 41F, chicken cutlets voluntarily 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 lettuce and napa cabbage on front line from 03/21 (8 days of shelf life) and short ribs in back reach in from 03/21. CDI: All expired items were voluntarily discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at dish machine reading high enough to bleach out test strip. CDI: PIC adjusted sanitizer feeder calibration setting to lower amount of sanitizer feeding into machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items prepared earlier today (cut watermelon, lettuce, and baked chicken) cooling in units rated for holding. CDI: All cooling items were removed and sent to walk in unit vanted to facilitate rapid cooling to 41F.

4-501.11 Maintain equipment in good repair. Observed gasket on low boy unit on cook line in poor repair and falling out of track in unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over top of ready to eat cauliflower in reach in unit along cook line. CDI: Storage order corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items prepared within an hour prior to inspection (cooked shrimp, latkes, mushroom filling, etc) cooling in containers already portioned between 47F and 55F. Observed two plastic containers of cooked vegetables cooling in deep plastic containers in small flip top unit. CDI: All improperly cooling items were either placed in ice baths or spread out on sheet pans and placed into walk in unit. Items already cooling on sheet pans in walk in were cooling at a rate sufficient to meet cooling parameters. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers left on them after the wash process. CDI: EHS instructed employee that stickers should be removed and had employee re-wash them.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in side hall with ice machines and water heater. PIC stated that floor re-surfacing is currently an ongoing project, and that the entire floor would be replaced by next inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink for warewashing area blocked by plastic pans. CDI: Pans relocated to restore access to handsink. REPEAT. (2 pts)

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 a pan of mussels with no tag (tag was on the main batch and the pan in question was seperated from the main batch) and several archived tags from the past three months with no consumption date recorded on them. CDI: EHS had PIC make copy of main tag and affix it to the other batch and instructed PIC on the importance of dating tags with consumpton dates with regard to disease incubation times. REPEAT. (2 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food residue on the underside of blade during inspection. PIC stated that slicer was used a few hours ago to slice pepperoni. CDI: SLicer taken to be cleaned properly. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs, raw chicken, pulled chicken, and risotto holding above 45F on main cook line. CDI: All out of temperature items were freshly prepared and either cooling from prep or allowed to sit on the counter for a period of time. CDI: All out of temperature items were sent to either walk in or large reach in unit in back of facility to facilitate rapid cooling. (0 pts)

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 burre blanc and butter held on TPHC with no time stamps on foods and no written procedure. CDI: EHS provided TPHC procedure and PIC filled out on site. Both of the aforementioned products were time stamped to be discarded at 8:40 PM. (Start time of 4:40) (0 pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several freshly prepared foods cooling in covered plastic containers in flip top units rated for cooling. CDI: All items in question (pulled chicken, risotto, etc) were vented and taken to units rated for cooling. REPEAT. (1 pt)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at pizza station stored directly on the floor. (0 pts)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for bar area displayed with lip contact surface exposed to potential contamination. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired. CDI: EHS provided strips to get facility through until order could be made the next day.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sinks in bar area being used as a dump sink. CDI-PIC educated on handsink use and handsink was denoted for handwashing only. PIC had 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 shellstock tags for clams without the date of last use and not in chronological order. CDI-PIC had tags put in chronological order and educated on how to date mark the tags. EHS will follow up on tags with dating. 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 parasite letters from supplier dated 2014 and with out specifically stating that product is frozen to the correct temperature. VR PIC is emailing supplier to obtain correct letter wording.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in the kitchen as well as the bar area with 0 ppm chlorine. CDI-PIC was able to get repair man during inspection and kitchen dish machine read 200 ppm chlorine and bar machine 100 ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items below 135F in a hot box hold holding. See temperature chart. CDI-PIC reheated items to 165F.

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 rice cooling with tightly wrapped plastic. Observed cheese sauce in an ice bath with melted ice and no active stirring. CDI-Item was vented and active stirring was applied. Cooling parameters were met with EHS intervention.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and other items on line without labels on bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with beards and no beard 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. Observed scoop in ice chest at bar area with handle in the ice. Observed ice scoop in bar area with scoop stored with direct contact of bottles of mixers.

4-501.11 Maintain equipment in good repair. Observed mis shaped and split gaskets on reach in and cold drawers in kitchen. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets and shelving in kitchen. REPEAT

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 broken tile in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above single use items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee big gulp beverage stored on a shelf above clean utensils/dish machine. Item was moved to a lower shelf by PIC. Employee beverages should be stored in areas where spills or leakage will not contaminate food or utensils, such as designated areas on lowest possible shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one plastic lexan container with slight food debris present stored as clean after being ran through the dish machine. Item was re-processed. All dishes stored as clean must be free of residue.

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 cooked beef products in several coolers prepared the day prior not date marked. Items were dated by staff as the inspection continued. If the facility does not intend to use a potentially hazardous food product after cooking/preparation within 24 hours, the item should be dated when put into 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 one container of cooked lobster meat dated for 12/15/17 in the rear section of the upright cooler. Item was immediately discarded by PIC. The maximum storage time allowed on cooked foods is 7 days including the day of preparation, i.e. an item cooked on 12/20/17 would be discarded on 12/26/17.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two cook line employees handling food while wearing watches. Repeat Violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth in the rear prep area left on a table surface after use. Wet wiping cloths should be returned to a sanitizer container after each use. Dry wiping cloths may be used until visibly soild and then must be replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of wet nested lexan containers in the rear dish machine area.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several cooler doors in the prep line area. No temperature violations noted, items are still maintained clean. Repair such equipment when observed broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of two large lexan containers in the rear dish area. Sticker debris must be removed during the wash/rinse/sanitize process.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and calamari stored above RTE items such as dressings and sauces in a front reach in cooler unit. Ensure that raw food products are not stored over any items that are ready to eat. This includes dressings and sauces, as well as already cooked items. Items were moved to a separate cooler unit in the rear of the facility.

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 two brisket pans that wer reported to have left the oven at 11am according to PIC. Items were observed to be from 70F in some areas up to 115F in others. Items had been cooled in large containers and covered with slightly vented plastic and tin foil. Facility should use an alternate cooling method such as a sheet pan/speed rack set up, or an active cooling process such as an ice bath or leaving the item in the freezer for the initial cooling time. Items discarded. Cooling parameters require that items are cooled from 135F to 70F within 2 hours, which had been exceeded and necessitated immediate discard as the food product had been in the temperature danger zone for too long.

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 one pan of precooked chicken wings in a reach in cooler units. Item was dated for 5/18/17. This would mean that the item had exceeded date marking requirements by 1 day. 7 days of storage is allowed for items kept 41F or less, but that time period includes the day of preparation. Therefore, an item prepared on 5/18/17 would be required to have been discarded on 5/24/17. Item was 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 briskets cooling in tall, large containers that lacked proper air flow. Facility should use sheet pans, utilize the freezer unit for initial cooling time, or use another effective method. Items were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one PIC wearing a watch, observed the other PIC with a rubber band around the wrist. No such accoutrements are allowed in a kitchen setting, unless the wearer is not handling food, utensils or any other food service related items.

4-501.11 Maintain equipment in good repair. Observed several flip top unit lids in disrepair. All gaskets and other items had been repaired since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee possessions stored around the food prep areas, including water and drink items. These items should be kept in a designated area, away from any food service related materials. If employees wish to keep a beverage container equipped with a lid and a straw, they may keep such items on the lowest possible shelves, and where they do not have a risk of contaminating nearby food service materials if spilled. Employees are still not allowed to eat or drink in active food preparation areas.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at the front corner handsink. PIC stated that it is not used by staff. Even though the sink is not used, it is permitted as a handsink and must be supplied as such. A supply of soap must be available for staff to wash their hands all times. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from the prep area handsink. CDI by employee provsion of both soap and papertowels to both handsinks in the prep area.

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 a container of a type of slaw dated with a 3/4/17 sticker. PIC stated that it was actually made last night and the date sticker was never removed from the prior batch. EHS allowed PIC to redate item. Ensure that date marking stickers are removed during the required wash/rinse/sanitize process after each item is used, and that proper dates are recorded when the items are placed into storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a spray can of baking oil stored on the floor near the tomato wedger. EHS placed item on a nearby table. Ensure no food items are left on the floor at any time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the dish area. Items must be allowed to air dry before stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed numerous prep reach in units with split/damaged gaskets. Observed a prep cooler not functioning. Food Items had already been removed from the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in facility in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bacon wrapped dates overstacked in a flip top unit. Items were observed to be over 45F. Items were discarded by an employee. Insure that items are not overstacked in flip top units, as the cold air from the unit will be unable to properly refrigerate such items. Items should not be stacked higher than the lip of the pan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches in the food prep area. CDI by EHS informing PIC for removal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of wetstacked pans. Insure that pans are allowed to air dry before storage. CDI by EHS pyramid 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 clean dishes stored within 12 inches of the rear handsink. Provide a splashgaurd or an effective means of preventing splash contamination, or move clean items at least 12 inches from the handsink.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several prep reach in units in the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of several un-stacked pans, observed food debris on non-food contact surfaces of a lemon wedger in the rear kitchen 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 missing ceiling tiles in the front prep area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of mold in ice machine.

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 rice held for 8 days CDI 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 spreadable brie and mascarpone cheese with no date labels. CDI discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on two prep units in need of resurfacing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in kitchen half of damaged tiles have been replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near ice machine in front line nor in the bar at the center handsink. CDI - PIC provided soap. -1- 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the first handsink in the wait station. CDI - PIC provided with hadwash sign during inspection today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel or other drying method aqt handsink in the wait station. CDI - PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting boards and tongs hanging near the dishwasher with buildup present at the beginning of prep. CDI - PIC washed these and sanitized them. 4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around the ice chute. CDI - PIC removed panel and cleaned. -1.5-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked lobster in low boy at 50F that cooled overnight. CDI - PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked lobster tail in low boy cooling overnight at 50F with wrapping present. CDI - PIC voluntarily discarded these and reminded to vent containers of food that are cooling. Observed goat cheese prepared at room temperature at 56F in flip top. CDI - PIC instructed food employee to vent container and place in walk in to cool. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water buildup ion the bottom of the prep unit nearest the ice machine with suaces and other foods present. CDI - PIC called service tech for repair visit and dried the bottom of prep. .5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wristwatch during food prep. CDI - PIC instructed removal. -0- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed beards on male employees exceeding the length of eyebrows. CDI - PIC instructed employees to keep beards trim or wear beard guard.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils subject to backsplash from handsink near dish machine. CDI - PIC moved items out of the splash zone and suggested installation of splash guard. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf near dish machine. CDI - Demonstgrated pyramid stacking to facilitate air drying. -1- REPEAT 4-904.13 Preset Tableware - C Either remove preset tableware when customers are seated or clean and sanitize again before use. Observed preset tableware in the facility from last night. PIC states these are not removed before service. Use one of the above methods of ensuring clean tableware.

4-501.11 Maintain equipment in good repair. Observed leak in the bottom of the prep cooler near the ice machine and the front panel of the baker's prep being held together with tape. Repair these. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near the ice machine in the hot line. Repair. -0-

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 working with asparagus to be served with bare hands. CDI Corrected by instruction and food discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at bar were moldy and in need of cleaning. CDI Nozzles washed rinsed and sanitized. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque and mashed potatoes held below 135 degrees CDI Reheated products see chart above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salad prep unit ground fault breaker tripped all items 60 degrees . CDI products noted in chart were discarded as well as any TCS food contained on salad prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement. -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards on prep units in need of replacement. -0 points-

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 broken tiles in front of grill and in front of oven. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled with debris. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates in front of serving area and metal pans in dry area soiled with debris. CDI items moved to sink for cleaning. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed red tomatoe sauce and fried tofu that was cooked early in the day and was at 113F and 85F respectively after 2 hours. CDI items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclaimer missing from brunch menu. Verifcation required. 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 tomatoe sauce, pork belly, yuzu sauce, lobster dressing, pear molassess,fried tofu and red curry sauce that was cooked early in the day and tightly covered. CDI items uncovered.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on counter and wet wiping cloths used underneath cutting board. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers in back utensil rack.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees change gloves without handwashing. CDI hands washed and 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. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee rinse hands off in dump sink. CDI hands washed in handsink. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands without the use of hand soap. CDI hands washed with handsoap.

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 stored shellstock tags that did not have the date container emptied and not stored in chronological order. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cooking pans, metal containers, plastic containers, scoops, cooking utensils, and a knife soiled with food debris. Repeat. CDI items moved to dish for cleaning. 4-602.11 (E) Ice makers shall be cleaned at a frequency to preclude accumulation of debris. Observed both ice machines in the back soiled with debris. CDI items cleaned.

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 fried tofu, short ribs, pepperoni, clarified butter and milk not dated. CDI items 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 tomato aoli held past 7 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 facility using time on truffle butter and plain butter without written procedures and a time stamp. CDI time stamp placed on butter and written procedures provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory for brunch menu only missing disclaimer. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth underneath cutting boards. Suggest facility get easily cleanable plastic mats to use for cutting boards.

4-501.14 drainsboards shall be cleaned throughout the day to prevent recontamination of equipment and utensils and ensure equipment maintiains intended function. Observed clean side of drainboard soiled with food debris.

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 split gaskets throughout the facility.

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 in walk in unit in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in rack with RTE foods, and on shelf above clean drainboard. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna stored above lobster in reach in, raw sausage stored over RTRE foods in reach in unit, and raw lamb and beef stored over cooked noodles and chicken in cooler. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed glassware dish machine at 0ppm. Repeat. Verification required.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with glassware with lipstick stains and bebris, and 4 plastic containers with food debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed green beans sitting above c hill line in prep top at 48F, short rib au jus sitting on stove at 60F, and carrots in reach in at 50F from overnight. CDI items 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 pancetta not dated. CDI item dated.

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

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units without thermometers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on utensil rack. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employee items shall be stored below and away from food and utensils to prevent contamination. Observed employee drink and food stored on top shelf of pizza reach in.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact with ready to eat foods is not allowed. Observed employee cutting lemons, and limes at bar without gloves. CDI

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed two bowls and both ice machines soiled with debris. CDI bowls sent to dish pit and ice machine cleaned.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Mechanical warewashing units shall have chlorine sanitizers at 50-200ppm. Observed glassware dish machine at 0ppm. Verification required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be 45F or below. Observed monchago, cheddar cheese, cherry tapanad, and roasted tomatoes above 50F. CDI ice added to ice bath to cool foods down. Repeat

3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall be stored up off the floor. Observed buckets on the floor in the kitchen. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Utensils shall be fully air dried before stacking. Observed wet stacking of dishes.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other material. Observed walk in cooler vents covered with dust.

3-201.11 Compliance with Food Law - P,PF. Eggs which have not been specifically treated to destroy all viable Salmonellae shall be labeled to include safe handling instructions as specified in law, including 21 CFR 101.17(h). CDI - corrected by instruction - also left handout with safe handling instructions for PIC.

3-402.11 Parasite Destruction - P. Ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. Observed salmon parasite letter was in place but letter from supplier to Inland Seafood was dated 2011 and lbox of salmon could not be tied directly to this letter. VR - will return in 10 days to ensure compliance.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold hot TCS foods at or above 135F. Observed fingerling potatoes in steam unit holding at 91F. Potatoes had been in place less than an hour. CDI - reheated to 190F.

| 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold cold TCS foods at or below 45F. Observed small ice bath on the line was not adequately holding TCS foods cold - cooked mushrooms 49F, soft boiled eggs 51F, pork belly 54F. Observed squirt bottle of butter on countertop. Butter measuredf 85F. CDI - butter placed into ice bath. CDI - small ice bath on line replaced with larger pan of ice and water. Foods cooled to below 45F within 45 minutes.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. A complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. Complete consumer advisory must include a disclosure and a reminder. Observed menu had consumer advisory properly in place except that asterisk was omitted from burger and ribeye. VR - will return in 10 days to ensure compliance.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed many small working containers of food unlabeled.

3.-304.14 Wiping Cloths, Use Limitation - C. Container of sanitizer in which wiping cloths are held between uses shall be stored off the floor. Observed sanitizer buckets stored on the floor.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Test strips or test kit shall be provided for measuring strength of sanitizers. Observed no chlorine strips for measuring sanitizer strength in bar dish machine. CDI - strips provided by service person visit during inspection.