RED LOBSTER RESTAURANT

REPEAT. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous nesting plastic tubs stored on clean rack with sticker residue, and dishes stored as clean near chemical dish machine with bits of food and encrusted grease present. EHS will make onsite visit to verify corrections within 10 days. See general comment. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food splatter inside cook line microwave. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted butter containers on warmer table across from cook line in hot holding for one hour between 110F-120F. CDI- Butter reheated above 165F and returned to area labeled for TPHC. Butter should be added to TPHC procedure list. (-0)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed tilapia thawing at 3 comp sink at 80F. EHS advised PIC that thawing should be done in WIC during summer months when ground water will not remain below 70F, as required for thawing in water by the 2017 NC Food Code. CDI- Thawing at sink stopped, fish returned to WIC for rapid cooling. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in soiled and cloudy water at make line. CDI- Emptied and refilled. (-0.5)

REPEAT. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed white residue inside high temp dish machine, which PIC states it is cleaned weekly. EHS advised it should be cleaned daily, or as often as needed. (-1) 4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed pressure dial needle on high temp dish machine with no movement or registered change of pressure throughout entire wash/rinse cycle- 15psi read on dial throughout. Repair sensor and ensure dish machine is in good repair. EHS will make return visit within 10 days to reassess.

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and splatter inside unused two door RIC to side of fryer baskets. Increased cleaning frequency advised. (-1)

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 many missing floor tiles near fryers. Bring into good repair at earliest opportunity. (-1) 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused RIC onsite without use for more than a year. Repair or remove unnecessary equipment from premises.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at cook line hand sink. CDI- PIC refills dispenser. (-0)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed leaking fan in WIC dropping large amount of water onto food below. Entry of water observed in multiple containers, as well as wet cardboard boxes and more than an inch of standing water on lidded/packed items. CDI- items in sealed packaged verified without entry of water and removed to separate area. Contains with entry or water and food inside soaked cardboard boxes voluntarily disposed. A large metal container was placed to catch water. PIC should place work order for WIC. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous containers and utensils stored as clean on rack with visible food debris, grease, soap, and/or date mark sticker still remaining. CDI- All dishes re-w/r/s. EHS advised PIC and dishwashing staff member about ware-washing efficacy. (-3) 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat above 450ppm in 3 comp sink at bar where sanitization of dishes occurs. CDI- Quat dilluted to 350ppm.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings in ice bath at expo lowboy between 48-52F and portioned crab dip in cook line cold drawer between 44F-46F. CDI- PIC voluntarily discards crab dip + dressings and restarts with new products below 41F on TPHC. EHS advises no TCS foods should be stored inside the expo lowboy without proper TPHC until it is repaired, with an ambient temp low enough to support maintaining TCS foods at 41F and below. Cold drawer across cookline should also be used with TPHC only until building AC is repaired and ambient temp in unit can support proper cold holding. (-3) **EHS notes this is the fifth consecutive inspection with cold holding out of compliance. A return visit will be made Monday, 06/01, to initiate a Risk Control Plan in collaboration with PIC**

REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed portioned crab dip in cook line cold drawer expired yesterday. Points not escalated due to overall improvement to date marking onsite. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 50PPM of quat. CDI- Sani-bucket sanitizer refilled to proper concentration. (-0)

REPEAT. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in use utensils covered in food debris in dipping well with inadequate water pressure to remove debris. CDI- Water pressure increased, utensils brought to ware-washing for w/r/s. (-1)

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 many rows of dishes stacked wet on clean rack. EHS advises PIC to space dishes out and allow them to dry prior to stacking. (-0)

REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-1) 4-501.11 Maintain equipment in good repair. Observed torn gaskets in cook line cold drawers, causing inability for drawers to seal fully. Repair.

REPEAT. 10 DAY VR. 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 thermometer for confirming temp of high temp dish machine. PIC states that one has been ordered. A return visit will be made to re-asses within 10 days. (-1) 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed food debris and orange residue accumulating inside conveyor dish machine. Clean at earliest opportunity to prevent contamination.

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease residue and food debris on outside and inside of storage equipment throughout kitchen. Increased cleaning advised. (-0.5)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed standing water at floor drain which prep top utensil dipper well empties into, causing excess water accumulation on corridor floor. Restore drainage at earliest opportunity and squeegee water into nearest drain regularly. (-1)

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 damaged floor tiles on make line and standing water accumulating where sections of tile are missing. Repair/replace at earliest opportunity to ensure floors are cleanable and prevent pest harborage. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops hanging on wall storage and plates on clean rack with food debris, and table top can opener blade with severely encrusted food debris. CDI- All items brought to ware-washing. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed all 3 microwaves with significant food debris inside. Increase cleaning frequency.

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 baked potatoes cooked yesterday still between 43-45F inside WIC. CDI- PIC was observed voluntarily disposing at the start of inspection, without EHS intervention needed. Improper cooling cause identified as sheet pans densley stacked without potatoes halved to allow entry of cold air. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the expo lowboy (dressing, shredded cheese, shredded lettuce) between 47F-52F. Equipment ambient temp at 53F. All items above 41F voluntarily disposed of. TCS foods should not be stored in the lowboy until repaired. Additional coolers are available. (-1.5)

REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed shredded lettuce, opened container of mayo, sour cream, and shredded cheese in lowboy without date mark. Also observed open package of macaroni and cooked crab legs in make line cold drawers without date mark. CDI- All items without dates voluntarily discarded. (-1.5)

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 shrimp sauce, sour cream, and butter, and ranch in expo cold wells on TPHC, without time labels. CDI- PIC confirms when items first left WIC (this morning, around 11am). TCS items cooled to 41F in WIC and labeled for time. Butter above 70F was 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 marinated raw lobster tails and scallops cooling in WIC with 2-3F degree temp increase two hours after initial cooling temps taken. CDI- PIC moves entire rack with cooling items away from door which is opening and closing at a high frequency, precluding proper cooling. EHS advises this portion of the WIC, and foods stored in it, be monitored with probe thermometer regularly throughout the day to ensure corrective actions if needed. EHS observed ambient temp of unit at 37F and area near door with ambient temp of 43F. Staff also advised not to let door stay open while retrieving things inside. (-0.5)

REPEAT. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices throughout kitchen unlabeled. (-2)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch while engaged in food prep. EHS spoke to staff about need to remove wrist jewelry when working with food. CDI- Watch removed. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed sliced limes with sticker remaining at expo. CDI- Lime with sticker disposed of. EHS advises on proper produce washing. (-0)

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensils in water at 3 dipper wells without water running. CDI- PIC turns on dipper wells to floods away food matter. (-0.5)

REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-1) 4-501.11 Maintain equipment in good repair. Observed expo lowboy with TCS foods stored inside and ambient temp at 53F. All TCS foods discarded, other lowboys to be used in meantime. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and stains, no longer cleanable. CDI- PIC removes boards from service.

10 DAY VR 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 thermometer for confirming temp of high temp dish machine. PIC should procure one (or color-changing labels) within 10 days and confirm with EHS. (-0.5)

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 grease residue and food debris on outside and inside of storage equipment throughout kitchen. Increased cleaning advised. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed expo hands sink with standing water in basin, blocked off from use. Other hand sinks are available within 10 yards. Repair plumbing at earliest opportunity. (-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 damaged floor tiles on make line and standing water accumulating where sections of tile are missing. Repair/replace at earliest opportunity to ensure floors are cleanable and prevent pest harborage. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sunglasses on prep top where food prep was being done. EHS advises employees possessions must be kept separate from food storage and active prep areas. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink adjacent to ware-washing machine. CDI- PIC restocks paper towels. (-0)

3 DAY VR. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed lobster life support tank with extremely low visibility through clouded water, and one lobster deceased. Tank is in need of cleaning and water change before resuming use and replenishing lobsters for consumption. PIC should refrain from serving lobsters presently in the tank, and EHS will make a visit to reassess when tank is refilled. PIC should reach out when tank is ready for verification, or EHS will make visit on Friday 12/12. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade and several metal containers stored as clean with food debris and grease residue on clean dish rack. (-3) CDI- Dishes removed from rack and returned to ware-washing for re-w/r/s.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sliced lettuce in cold drawer at cook line without date mark. CDI- Employee voluntarily disposes of lettuce. (-0)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of spices throughout kitchen without identifying label. PIC should label all working containers with product name. (-1)

4-502.11(A) Maintain utensils in good repair. Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-0.5) 4-501.11 Maintain equipment in good repair. Observed two fryer baskets with deteriorated wire, no longer safe to use. EHS advises replacing baskets and not using damaged ones in meantime. EHS also observed cold drawers no in use with damaged exterior and insulation fully visible. Repair or remove broken equipment from the premises.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed quat sanitizer hooked up to dispenser at chemical dish machine when chlorine is required (-0.5) CDI- PIC correctly sets up chlorine sanitizer. PIC begins process of taking all dishes stored as clean through ware-washing again, to ensure proper sanitization.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease residue on food contact surfaces or some bakeware. Increased cleaning advised. REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on outside and inside of equipment throughout kitchen. Lowboys, cold drawers, gaskets, doors, and racks require increased cleaning frequency and efficacy. (-1)

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 serious build up of dirt and dust in ceiling fans, siding coming away wall in corridor near walk-ins, broken floor tiles in multiple locations which are no longer cleanable. Repair at earliest opportunity. (-0.5) 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 food debris beneath equipment, ware-washing machine, etc. Ensure that beneath equipment is regularly cleaned to prevent pest harborage.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and sticker residue. CDI- Dishes returned to ware-washing for W/R/S. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed one microwave with food debris and spills inside. Ensure microwaves are cleaned daily.

REPEAT. -501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, tartar sauce, and butter held above 41F on front prep counter. CDI- PIC labels items for time based on when they left WIC. TPHC discussed in depth with PIC. (-3) Procedure form for TPHC going forward here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items in RIC without date marks. CDI- PIC labels items. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quart with <50ppm. CDI- PIC refills to proper concentration. (-0)

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in use utensils in dipper well with water pressure too low to flush away particulate matter. CDI- PIC increases water pressure at dipper well. (-0)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed many round pans with grease residue on food contact portion. Increased cleaning efficacy to remove residue is advised. Pans no longer smooth and cleanable should be removed from service. (-0) REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris inside unused cold drawers of fliptop upon first entry to kitchen. Clean equipment at earliest opportunity. No escalation of points due to separate area than noted on past inspection. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and bowls stored as clean but had debris and soil. CDI, equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, cheese and sour cream held on table above 41 degrees F. CDI, foods were placed n cart from morning per PIC. CDI, foods relocated to walk in cooler to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 some shaker containers of spices not labeled.

4-501.11 Maintain equipment in good repair. - Observed 2 hood lights not working.

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 min/max thermometer on-site to measure temperature at high temperature dish machine. Verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving collecting debris and soil throughout.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage near dish machine and wall behind fryer. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors collecting debris behind equipment in hard to reach areas and behind ice machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment with same gloves but not wash hands after gloves became soiled. CDI, employee removed gloves and washed hands.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food residues in microwaves.

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 shaker containers of spices and food ingredients not labeled. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment being towel dried after sending through dish machine to wash, rinse and sanitize. Observed single-service containers and utensils stored in soiled baskets and areas where food particles and debris accumulating./ 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.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage in walk in freezer and wall behind fryer.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employees touch face and reach in pocket hand handle personal items then proceed to handle clean equipment but not wash hands before handling clean equipment. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed opened containers of raw fish stored over RTE hushpuppy mix in open containers in freezer. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil residue accumulating on internal baffle of ice machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plates, utensils and can opener stored as clean but soiled. CDI, equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed lobster cooked to 138 degrees F. CDI, lobster placed back in conveyor oven to continue cooking too 177 degrees F. PIC advised EHS Whaley’s scheduled for maintenance of conveyor oven.

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 cut tomato recently prepared according to PIC cooling at 52 degrees F at 12:13 in deep covered container. At 12:13 tomato remained at 52 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and tomato transferred to shallow uncovered sheet pan and relocated to WIC to rapidly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoe hot held at 122 degrees F and marinara sauce at 119 degrees F. CDI, foods reheated to greater than 165 degree F. See temperature observation chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held at 46 degrees, Cole slaw at 43 degrees F and pasta at 44 degrees F cold held in produce walk in cooler. CDI, items in unit over 4 hours voluntarily discarded and recently prepared items relocated to beer cooler. Only non TCS to be stored in unit until calibrated. PIC contacted refrigeration maintenance for service of unit. Observed cheese cold held at 50 degrees F and sour cream cold held at 49 degrees F and tomato cold held at 52 degrees F on serving line. CDI, items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 pasteurized crab meat not date marked. CDI, container voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomato recently prepared according to PIC cooling at 52 degrees F at 12:13 in deep covered container. At 12:13 tomato remained at 52 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and tomato transferred to shallow uncovered sheet pan and relocated to WIC to rapidly 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 .

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 some shaker containers on line of dry food ingredients not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly on prep table near fryer.

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 clean equipment and containers stored in storage bins but bins collecting soil and debris. Repeat. Observed clean equipment stored on soiled shelving on top of grease and paper on line.

4-501.11 Maintain equipment in good repair. Observed gasket hanging from upper refrigerator on line and a couple lights not working under hood /

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 residues and spillage inside multiple prep refrigerators and freezers. Observed debris on shelving throughout.

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

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 soil and food debris accumulating in hard to reach areas such as behind equipment along line and ice machine and throughout. Repeat. 6-501.113 Store tools in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed screw driver stored with clean utensils/.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed heavy grease buildup on ventilation hood system

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored over RTE bacon bits in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked potato hot held at 68 degrees F. CDI, potatos voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tartar sauce cold held at 45 degrees F on ice. CDI, and proper ice bath discussed with PIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed chemical spray bottle not labeled. CDI, bottle labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held out of sanitizer bucket and 2 buckets testing below 50 ppm quail.

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 portioned container used as scoop for bacon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and metal pans stacked wet on clean equipment rack. 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 clean utensils stored in containers but containers collecting debris on pass thru area.

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 breading and soil accumulating on floors behind equipment and general cleaning needed on shelving throughout kitchen. Observed walls in need of cleaning in areas of kitchen. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed burnt out light bulb and no shield on bulb under hood. PIC stated working on getting repaired./

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Emailed link to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front hand sink full of ice. Ice removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap at hand sink near cook line. Hand soap added.

4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. Observed one spatula on cook line from night before. Spatula moved to dish wash area. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut lettuce in walk in, coleslaw in walk in and front cold drawer lacked date marks. Items from day before. Date marks added. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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. One package of salmon and 2 packages of trout thawed and unopened in reach in. Products discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal containers stacked wet. Items moved to dish wash area.

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 speed racks in kitchen, shelving in kitchen and walk ins, interior of reach ins, ice machine and equipment throughout kitchen with build up of grease/ food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dish area and floors under equipment with grease/food debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or alternative hand drying method in men’s restroom. REPEAT. CDI - employee replaced paper towels.

4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. Observed utensils on cook line exceed 4 hour limit. PIC stated that utensils had been placed out 4 hours and 10 minutes ago. CDI - PIC replaced utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes in WIC at 53 F. Employee stated that tomatoes were cut over 4 hours prior. CDI - PIC voluntarily discarded tomatoes. 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 potato that was cooked yesterday in RIC above 41 F. CDI - PIC voluntarily discarded potato. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed food such as mashed potatoes, pico, and sour cream held on TPHC without written procedures. CDI - PIC completed procedures during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes in a deep, covered container at 53 F. Employee stated that tomatoes were cut over 4 hours prior. Observed whole baked potato that was cooked yesterday in RIC above 41 F. CDI - PIC voluntarily discarded tomatoes and will use shallow, metal containers to cool foods in addition to monitoring cooling temperatures. PIC stated that normal procedure is to cut potatoes to increase surface area prior to cooling and will ensure that this is done in the future. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Observed stack of paper single-use trays for seasoning fries with food and oil residue on all trays. CDI - PIC discarded trays.

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 pink buildup around outside edge of ice well at server station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towels. CDI - PIC replaced paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife, three scoop, and spatula all stored as clean with food debris and residue. CDI - PIC removed items to be re washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes in steam well at 120 F. CDI - PIC stated that food is held for four hours (for quality) then discarded. Food placed on TPHC and procedures were completed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed butter, sour cream, and pico on ice bath above 41 F. CDI - PIC stated that food is held for four hours (for quality) then discarded. Food placed on TPHC and procedures were completed during inspection. 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 .

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed scoop stored in running water at an insufficient velocity to flush particles at server line and grill line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee use clean cloth to dry food equipment after washing. CDI - EHS reminded employee to air dry equipment and utensils. Employee air dried subsequent utensils and equipment.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed hard buildup in dish machine. Employee stated that dish machine is cleaned every morning and night. EHS recommended the facility schedule a thorough cleaning to remove buildup.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee working in dish wash area before moving to oven to remove food without washing hands in between. CDI - EHS directed food employee to wash hands before handling food and reminded employee to wash hands in between tasks that can contaminate hands and working with food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over cooked lobster and raw squid stored over cheese in WIC. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over cut lettuce and unwashed cilantro stored over cut tomatoes in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean food equipment from last night according to food employee stacked while wet.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on low reach in unit that prevents door from completely sealing at grill station. REPEAT.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 cole slaw registering at 47 F at salad prep unit. All other foods registered < 41 F. CDI - Item relocated to walk-in cooler to cool down towards < 41 F.***No escalation in points due to improvement since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. 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 expired milk (last use date 11/8). CDI - PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at reach-in unit right of fryer station. Replace.

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 cleaning needed on floors behind equipment at cook line.

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 lobster sauce topping and garlic butter in cold drawer unit that were holding above 41F. Upon further inspection PIC observed that the unit was unplugged. CDI-items were discarded and unit plugged back up. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of oil, sugar, butter and sauce that were not labeled.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1x bucket of sanitizer stored on floor at main line. CDI - Bucket removed from floor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at utensil shelving unit. CDI - Utensils separated to allow proper air drying. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed x2 soiled glass cups stored at bar. CDI - Utensils removed to dish room for proper W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed shredded cheddar cheese at 45 F inside reach-in unit. Product from previous day. CDI - PIC voluntarily discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed diced tomatoes, shredded cheddar cheese, pico de gallo, cut cabbage and opened containers of half & half without date marking. PIC confirmed first use dates. CDI - All items date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on opened bag of lobster bisque and cheese sticks. CDI - PIC voluntarily discarded items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at utensil shelving unit. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed bar reach-in unit gasket separating. Facility contacted maintenance technician for repairs prior to today’s inspection.

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on reach-in unit gaskets and inside server galley microwave.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor receptacle missing it’s drain plug.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse lobster tail at hand sink. CDI - EHS educated employee on not using hand washing stations for food prep.

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 1x container of shredded cheddar cheese at 45 F in shallow ice bath. CDI - PIC replenished ice bath and instructed employees present to maintain item in full ice bath.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 opened container of frozen yogurt with out date marking at bar reach-in unit. PIC determined first use date. CDI - Product date marked.***No escalation in points due to different category observed.

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 tightly covered container of cooked linguini pasta and flat sheet pan full of prepped lobster cooling inside walk-in units. Employees present confirmed that these products had recently been prepped and placed in units to cool prior to EHS arrival. CDI - EHS educated an products uncovered to facilitate proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of clam strips stored on floor inside walk-in freezer. CDI - PIC relocated to shelving.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1x bucket of sanitizer stored on floor at main line. CDI - Bucket removed from floor.

4-903.11(A)(C) Store single-use and single-service articles 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 box of single service to go pizza containers and cone cups stored on floor. CDI - Items picked up and relocated to shelving units.

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 thorough cleaning needed on reach-in unit gaskets and inside 2x microwaves.

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 on date marking please visit: http://meck.co/FoodSafety. Observed opened container of half & half with out date mark. PIC unable to determine when product was opened. CDI - Product voluntarily discarded.

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 no time indicated on when cheddar cheese was taken out of cold unit. PIC stated that items on TPHC typically are time stamped and explained that the product had been taken out prior to today’s inspection. CDI - Product time stamped.

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 testing method for high-temperature warewashing. CDI - EHS educated PIC on appropriate equipment that they must provide in order to comply.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2x employee cell phones stored with retail foods and 1x employee cell phone stored on clean dish storage rack. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed closed container of employee beverage stored on utensil storage station above warewashing machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed kitchen and bar area hand washing sinks with out soap. CDI - PIC re-stocked soap dispenser at each location.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta cooling while tightly covered. CDI - Pasta uncovered and moved to freezer to rapidly cool. Do not cover items until they reach 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 separate seafood breading and chicken breading without labels. Label items to prevent cross contamination. Observed unlabeled seafood seasoning bin. CDI - PIC placed labels on breading station.

4-501.11 Maintain equipment in good repair. Observed upright RIC with hanging gasket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling bin with sliding door left open. 5-501.114 Using Drain Plugs - C. Observed outside waste receptacle with no drain plug in place.

2-301.14 When to Wash - P Observed food employee bread raw chicken, don gloves, and move to different food prep without washing hands. CDI - EHS instructed employee to wash hands and discussed when to wash hands. Employee has only been on staff for a few days and is still learning. All other hand washing was in compliance. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump container of liquid in hand sink. CDI - PIC instructed employee’s not to dump anything down hand sink. - 1 -

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 cut Brussels sprouts, coleslaw, linguini, edamame, mozzarella cheese, thawed crab legs, and open milk stored in various coolers and prep tops without dates present. Most items came from bulk batches in walk in cooler. CDI - Bulk batch items were dated. Any items with date of prep unknown voluntarily discarded by PIC. - 1.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed separate seafood breading and chicken breading without labels. Label items to prevent cross contamination. - 1 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwaves and shelving throughout facility in need of cleaning. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and lobster stored above ready to eat foods in reach in cooler. CDI - PIC rearranged items. - 1.5 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine that has not been in use. CDI - PIC cleaned ice machine on site. - 0 -

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 pasta cooling tightly covered in walk in cooler at 50F. Observed chicken cooling tightly covered in grill drawer at 64F. Both Items had 1 hour left in cooling parameters. CDI - Pasta uncovered and moved to freezer to rapidly cool. Chicken was voluntarily discarded by PIC. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari in reach in cooler at 65F. Observed cheddar cheese, salsa, sour cream, butter, and tartar sauces holding on server line between 45-60F. CDI - Cheese and salsa placed on TPHC. Form filled out with PIC. Ice added to sour cream, butter, and tartar sauces to rapidly cool. - REPEAT - 3 - A VR will occur no later than 2/19/2021 to ensure cooler is holding temp. ** This is facilities fourth cold holding violation. Next violation will result in risk control plan implementation **

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 pasta and chicken cooling while tightly covered. CDI - Pasta uncovered and moved to freezer to rapidly cool. Chicken voluntarily discarded. Do not cover items until they reach 41F. - 0 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container stored on floor at bar area. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored inside of reach in cooler drawer. CDI - Drink moved. - 0 -

3-401.11 Raw Animal Foods-Cooking - P, pf observed salmon that was 123F. Cook stated he did not know what the customer request was for the salmon. Fish shall be cooked to heat all parts of food to a temperature and for a time of 145F or above for 15 seconds. CDI-salmon was put back onto the grill to reach an internal temperature of 156

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Alfredo sauce that was above 41F. CDI-alfredo was separated into two shallow pans and put into the WIC to quickly cool. Observed lettuce, coleslaw, cheese in prep unit that was above 41F due to the unit not being on. CDI-lettuce was placed into the WIC to cool. Coleslaw and cheese was voluntarily discarded REPEAT

4-501.14 Ware washing Equipment, Cleaning Frequency - C Observed the upper spray assembly of the dishwasher to have clogged spray ports (12 out of 30 ports) as well as two on bottom assembly. Drains were clogged with straws and food debris. Ware washing equipment should be cleaned throughout the day at a frequency necessary to prevent recontamination, before use and at least every 24 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on freezer floor. REPEAT Observed can opener that had buildup

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside receptacle with top open. CDI-top of receptacle was closed. 5-501.114 Using Drain Plugs - C Observed outside receptacle with no drain plug in place.

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 vents in establishment that contained dust. Observed ceilings with spots on them.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill up a large container with water from the handsink. CDI - Discussed with employee about handsinks being used ONLY for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and a scoop soiled with dried food debris but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two large plastic containers of speghetti in produce WIC maintaining temperatures of 43F around edges and 48F in the middle, container of clam chowder in seafood WIC maintaining temperature of 48F, and opened bag of cut lettuce in server station reach-in unit maintaining a temperature of 43F. CDI - All items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bag of spring mix, container of blanched broccoli, and pina colada dipping sauce (dairy) without date marking. CDI - Spring mix and broccoli were labeled, pina colada sauce voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans wetstacking on drying rack. PIC stated an order has been put in for more drying racks. Points remained the same.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use articles stored on floor in back storage rooms.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on freezer floor and inside of reach-in freezer.

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 peeling ceiling in back area storage room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above food prep surface during food prep. CDI- drink was discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and cut of faucet with bare hands. CDI- Education was performed with employee. Employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick plastic off the floors and begin doing food prep without washing hands. CDI- Employee removed gloves and washed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- Facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, and mozzarella/sliced tomato mix that were stored above 41 F. CDI- All items were discarded into trash.

4-904.13 Preset Tableware - C Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of ovens, fryers, refrigeration units, and hood screens in kitchen area.

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. Clean floor behind equipment in kitchen area. Observed food debris, dust, and grease against floorboards in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knife and plates CDI- Taken to dishwasher.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling with lid on. CDI- Lid removed for proper cooling.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a bear not wearing a beard guard.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of microwave in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at one handsink. CDI- Provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw frozen tuna stored above RTE soups in WIF.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris. CDI- Brought to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Top white portion of ice machine soiled with black debris.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Some food boxes stored on floor in dry storage area. Facility had a delivery earlier in morning.

4-501.11 Maintain equipment in good repair. Noted several gaskets in need of repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Crevices of gaskets in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink located over prep equipment along front prep line.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed debris/soil in open box of fish in walk in freezer during repair of evaporator coil replacement process. CDI, boxes voluntarily discarded by PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over ready to eat food in walk in cooler and over cooked lobster along prep line. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine sanitizer below 50ppm at bar. CDI, sanitizer refilled to required concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed 2 microwaves accumulating dried soil residues. Ensure units are cleaned at required frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of rice hot held below 135 degrees F. CDI, rice reheated to required temperature. See temperature observations above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shrimp, pico, butter and sour cream held on ice above 45 degrees F. CDI, PIC relocated items to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Observed stainless steel cleaner stored over microwave and prep table along prep line. CDI, spray bottle relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta cooling in deep container. CDI, for instruction to relocate pasta to shallow pans and place in walk in cooler to cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed boxes of food located under equipment that was in repair process. Foods relocated to ensure contamination is prevented during repairs. Observed soiled tools located above foods. Maintenance company stated that repairs should be completed in approximately 2 hours.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in splash zone of 3 compartment sink. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean frying pans being wet stacked on storage shelf near dish area. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf -Observed 2 heavily damaged wire baskets and 2 plastic container lids with cracks. CDI, items removed from use by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior crevices of dicer had dry food debris in crevices. CDI- Taken to dishwasher. Assure interior crevices are thoroughly cleaned. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Some black build-up observed in high walls of ice machine. Facility is having machine deep cleaned soon. 4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dish machine is not properly working as PIC noticed a leak in machine. PIC immediatlety called Hobart for service and repair. Hobart stated a repair tech was on the way to fix machine. If unit is not fixed in timely manner, facility must close until repaired. VR.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking of metal bins, pans, bowls, and plates. Facility needs to implement air drying practices. REPEAT.

4-501.11 Maintain equipment in good repair. Dish machine not working (see # 14) Some shelving in reach in units are severely damaged and in need of repair. Facility already has orders in for new shelves.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. NFCS areas in need of cleaning; interior of gaskets, shelves, exterior of eqiupment, door handles, etc.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Floor near ice machine in need of cleaning. Walls near oven in need of cleaning.

2-301.12 Cleaning Procedure - P - Observed 1 food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed onion stored over pre-washed produce in walk in unit 2. Repeat. Observed raw chicken with commercial packaging open and stored over raw shrimp and onion ring in tall prep freezer. CDI, by instruction to locate unwashed produce below RTE food.

3-307.11 Miscellaneous Sources of Contamination - C- Observed maintenance person fixing equipment in ceiling over food prep area while employee was process of preparing lobster. Observed RTE food thawing in container in contact with lobster thawing. Operator relocated raw lobster to separate sink vat to provide separation and penitential for cross contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets below 150 ppm quat sanitizer as registered by test strips and buckets placed on ground. Repeat. EcoLab arrived on site to repair dispenser.

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 some in-use tongs stored in soiled area of refrigerator. Tongs relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed containers being wet stacked on storage rack. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some plates in prep refrigerator and pass through window stored but top plates had some soil residue. Invert or cover to prevent possible contamination. Soiled equipment relocated for cleaning.

2-201.11 - PIC shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees handwashing. CDI by instruction.

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 food employees not wash hands after contaminating them. Observed food employee touch face but not wash their hands. Observed dishwasher handle soiled equipment then handle clean equipment on clean drainboard without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee filling white tub up at handwashing sink near warewashing area. Observed a box stored on top of handwashing sink behind front counter.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over washed produce and ready to eat pasta in walk in unit 2. CDI, by instruction to locate unwashed produce below RTE food. Improvement made since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several scoops stored as clean but soiled. Observed knives stored behind the bar as clean, glassware and blender pitcher for beverages stored as clean but soiled. Observed plates stored along prep line as clean and containers stored below prep table as clean but soiled. CDI, equipment relocated for cleaning. Visit to be made to ensure that Risk Control Plan in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 pans of salad lettuce, tomatoes, and cheese stored in flip top prep refrigerator that operator stated facility turns off at night held above 45 degrees F. CDI, operator stated items recently placed in unit from morning and relocated to walk in unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open bags lettuce and cabbage not date marked along prep line in refrigerators and PIC did not know when product was prepared. CDI, operator voluntarily discarded food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce and items prepared and placed in flip top salad unit that operator stated is turned off overnight. Ensure TCS foods are cooled to meet required cooling parameters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 white storage containers of dry food ingredients not labeled by common name of food.

3-307.11 Miscellaneous Sources of Contamination - C - Observed clean equipment and scampi sauce stored under prep table where employee was preparing raw seafood with some drippage on top of container of sauce. Locate items so that cross contamination is prevented.

2-402.11 Effectiveness-Hair Restraints - C - Observed several food employees not wearing hair restraints upon arrival.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets registering 0ppm and below 100ppm as registered by test strips and buckets placed on ground. Observed cloth stored around waist of food employee.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored on box in soiled area in front of front prep line. Observed utensils stored in dipping wells accumulating food soil without water running.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed employee drying container with towel to be used for food storage. Observed containers being wet stacked. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on top of dish machine. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled floor grates stored over clean equipment on storage rack and clean bowls stored in tubs collecting soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damaged soap dispenser at handwashing sink. Observed 3 lights out under hood ventilation system. Keep in good repair.

5-501.15 Outside Receptacles - C Outside receptacles shall be designed and constructed with tight-fitting lids, doors or covers and installed so accumulation of debris and insect and rodent attraction as well as harborage is prevented. Observed lid missing from an outdoor dumpster and damage to lower edges of other dumpster. Observed trash accumulating on sides ground of unit.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee belongings in designated areas. Observed employee drink stored in tall prep refrigerator along line over consumer food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw lobster tails stored over sauces in walk in freezer. Observed raw calamari and shrimp removed from commercial packaging stored over fries in stand up prep refrigerator. Observed raw seafood stored over cooked pasta in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and metal containers stored as clean but with food residues. CDI, items relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomatoes and sauce held on ice above 45 degrees F. CDI, operator relocated foods to rapidly cool. Improvement from last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open bags of mozzarella cheese not date marked in walk in unit. CDI, operator voluntarily discarded cheese.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in dipping well with water not turned on. Observed ice scoop stored in ice not intended for consumption and used to keep containers cold at bar.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some metal pans being wet stacked.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 4 tea and drink pitchers with damage accumulate on top edge. Verification return to ensure that equipment was replaced with cleanable equipment.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some standing liquid on floor of walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored on prep table in kitchen. cdi, beverage relocated.

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 dish washer handle soiled equipment at soiled drain board area, send rack through dish machine and then proceed to handle clean equipment with soiled hands. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed can opener blade stored as clean but soiled with food debris. CDI, can opener relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 pans of lettuce, dressing in prep refrigerator above 45 degrees F. Observed a container of cheese held above 45 degrees F. cdi, foods relocated to rapidly cool.

4-101.11 Characteristics-Materials for Construction and Repair - P - Observed 2 spatulas and 2 container lids with cracks and no longer cleanable. CDI, operator removed items from use.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no chlorine sanitizer test strips available for use. Verification return required to ensure that facility has proper test strips for chlorine sanitizer used at bar.

5-501.110 Storage Refuse, Recyclables and Returnables - C - Refuse shall be stored in receptacles so that they are inaccessible to insects and rodents. Observed heavy buildup of trash and cardboard boxes in outdoor dumpster area. Increase capacity and/or frequency of pickup.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-202.11 Light Bulbs, Protective Shielding - C - Observed lights not shielded or protected over glassware in outdoor storage room. Observed areas of kitchen with gaps in tile and need of grout.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored over dish machine and stored over clean bins.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some clean plates and scoops stored as clean but with food residues. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed 1 ice bin at beverage station accumulating black soil residues. CDI by instruction.

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 snow crab that was cooked the day prior but operator was not sure when it was prepared. An employee thought it was prepared between 12 and 1pm. CDI, operator voluntarily discarded snow crabs as employees were not sure and the suspected time was over 24 hours.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in several buckets below required concentration. Observed other nonfood contact surface chemical in buckets according to PIC. CDI, operator washed, rinsed and santiized containers through dish machine before refilling with correct sanitiizer solution.

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 in-use utensil stored on soiled area on top of containers along prep line and handle of prep refrigerator.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several plastic bins, metal sheet pans, and containers wet stacked in facility. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean mixer containers stored on soiled mat behind bar.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed standing 2 door Victory freezer not holding required temperatures. Operator stated equipment scheduled for maintenance. Ensure TCS foods not stored in unit until repair is completed.

6-301.12 Hand Drying Provision - PF - Disposable towels shall be provided at each hand washing sink used by food employees. Observed no disposable towels left at hand washing sink near prep line. Cdi, towels provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed food debris on blade of vegetable press that was stored as clean. CDI, equipment relocated for cleaning. Improvement made since previous inspection.

an 3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground and in a clean, dry area. Observed half and half stored next to handwashing sink near beverage area. Observed potatoes stored on ground in kitchen that PIC stated that was from a recent delivery.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed stacks of trays and containers being wet stacked in kitchen. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean pans being stored in tubs collecting debris and soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a split gasket on low reach in unit at prep line.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test strips for chlorine sanitizer. Observed no chlorine test strips available for chlorine sanitizer used at bar. Verification required by 11/5/16.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris accumulating inside doors of dish machine and inside dish machine. Observed soil and food debris accumulating inside of prep refrigerators and freezers along cook line.

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 not all stored in chronological order and some did not have the date that the last shellstock were served or sold recorded on label. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed clean knives stored as clean but soiled with food debris. Observed several stacks of plates and bowls being stored as clean but with dried food residues and debris on food contact area. CDI, equipment relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed salad overstacked and held at 54 degrees F. CDI, operator relocated overstacked salad to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Store toxic substances so that contamination of single-service articles or equipment is prevented. Observed toxic substances stored over napkins in storage closet. CDI, napkins relocated for proper storage.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate within 2 degrees F. CDI by instruction. 4-204-112 Temperature Measuring Devices-Functionality - PF - Observed a broken ambient air thermometer inside refrigerator behind bar.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. - Observed several working containers of dry food ingredients not labeled by common name of food along prep line and 2 bulk containers of dry food ingredients not labeled as required.

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers except a plain wedding band. Observed food employee with jewelry an watch.

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 cutting boards stored against soiled area of faucet and faucet handle of 3 compartment sink behind bar. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed stacks of trays being wet stacked below prep table in kitchen.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil and debris. Observed insides of prep freezers and refrigerators accumulating food debris and soils on bottoms of units and gaskets of units. Repeat.

5-205.15 System Maintained in Good Repair - P - Plumbing system shall be maintained in good repair. Observed PVC pipe below handwashing sink with leak.

6-202.11 Light Bulbs, Protective Shielding - C - Light bulbs shall be shielded, shatter-proof or shatter-resistant over food and clean equipment. Observed light shield broken and lighting unprotected on under mount light behind bar over 3 compartment sink.

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 operator state that tilapia and salmon were offered to consumers undercooked if requested. Operator could not provide parasite destruction letter information and stated that they would discountinue serving fish undercooked.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Observed Tilapia and Salmon not asterisked or otherwise identified on menu with a consumer advisory. PIC advised that the fish, if requested by customers, would be served undercooked. Operator stated that this was not a common occurance. CDI by instruction. Operator stated that they would discontinue serving fish undercooked to customer. If facility wishes to provide undercooked fish to customers, ensure that items are identified on menu with a consumer advisory and parasite destruction information is available for fish from the fish supplier.

7-201.11 Separation-Storage - P - Toxic substances shall be stored so that contamination of single-service articles is preventented. Observed spray bottles of toxic cleansers stored next to toothpicks and on same shelf as tissue paper. CDI, operator relcoated items for proper storage.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed cut tomatoe recently prepared at room temperature cooling at 61 degrees F in walk in cooler in a tightly covered container. CDI, container lids lifted to vent and facilitate heat transfer.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth used to stabilize cutting board in kitchen.

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 ice scoops stored in containers collecting water and soil.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed several clean trays stored on floor along prep line. Observed clean equipment stored in contact with soiled wall next to handwashing sink.

4-602.13 Nonfood Contact Surfaces - C -Nonfood contact surfaces shall be free from an accumulation of soil. Observed gaskets of reach in refrigerators accumulating food debris and soil. Repeat. Observed holsters of utensils stacked but accumulating soil debris.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light sheilds missing in storage closets over equipment.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed items stored above an open bag of cabbage in the walk in cooler. CDI - PIC moved the cabbage above the unwashed items.

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

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple trays and containers stacked wet.

4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the prep unit by the fryer. Replace/resurface shelves. Do not spray paint. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 cracked lids. CDI - PIC Jeff discarded the lids.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep coolers. Clean gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 handsinks without paper towel and another not dispensing paper towels. CDI paper towels were added and dispenser fixed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper final rinse temp. CDI dish machine repaired during inspection.

son 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and 2 containers of lettuce cold holding above 45F. CDI PIC voluntarily discarded items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in walk-in freezer. Observed box stored on floor in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed split gaskets on equipment throughout facility. Observed damaged cart used to transport tray. Observed damaged walk-in cooler wall covings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside gaskets and equipment door handles.

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 black residue and rust on ceiling above dish machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one unshielded bulb in dry storage area.