LA FETE

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed more trianing needed for coffee station employee. Employee is the only person at the coffee bar the entire shift. Observed violations with cold holding, date marking, employee health, hand washing and TPHC. EHS explained each topic to manager and employee and left copies of job aids/ food safety forms. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee working at the register with customers then switch to making food and drinks without hand wash several times. CDI- Hands washed. EHS educated employee on when to wash and wash procedure. EHS also left hand wash signs in English and Spanish.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink used as dump sink. Employee was rinsing cups in sink, EHS advised employee to use bar sink as dump sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for back hand wash sink. CDI- Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk jug for service out the duration of the inspection. CDI- Milk placed in low reach in cooler. EHS explained to manager that like milk may not be out for the entire shift. When not in use milk should be stored in the low reach in cooler. Observed spinach pastries holding above 41F in beverage cooler. Unit was holding above 41F. Ambient temp 50F. CDI- Discarded. All TCS foods removed and discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items dated for 8 days (cut tomatoes, house-made harrissa sauce, hummus, roast mushrooms, ricotta her mix, feta mix) in prep top and low reach in. Observed all TCS items in walk in cooler dated for 8 days. CDI- All dates corrected to reflect 7 days of usage. Dates (7/19-7/26), (7/20-7/27) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for TPHC. CDI- Written onsite. - REPEAT 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed employee placing spinach pastries on TPHC at 52F. CDI- 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 stamp for items on TPHC. CDI- Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer for use at facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles and low grout at dish pit window and front line. Observed lights not working in storage area with beverage cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site upon arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed milk cups in hand washing sink. CDI- Removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI- Soap placed at sink.

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 spinach/ cheese pastry and ham/ cheese pastry without procedures. CDI- Pastries added to TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels for powders and shaker bottles. Keep items labeled.

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 tall reach in. Observed low reach in with standing water.

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink at dish pit area with leak.

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 floors at front line and dish pit with low grout. Observed wall damage at front hand wash sink and on front line at to go hot table. 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 in between grout in need of cleaning. Observed floors sticky.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp

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

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 short rib in cooler drawer from 11/26. CDI: Product voluntarily discarded. Observed roasted garlic with 3 different labels. CDI: Correct prep date of 12/1 placed on garlic. REPEAT VIOLATION Significant improvement from previous inspection as these were the only 2 date marking issues. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler doors of prep top where oysters are stored are damaged.

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 icebuild up on interior of walk in cooler in the old bakery area of facility.

\6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage in various places throughout facility (i.e., near handsink at end of cook line). Repair all damaged areas. Observed floor tiles cracked and damaged throughout facility. Observed low grout in areas throughout facility, particularly the cook line. REPEAT VIOLATION

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed continued noncompliance with risk factor of cold holding. - VR - Verification required within 10 days to discuss and agree upon risk control plan for cold holding. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - REPEAT - Observed plastic container and wiping cloth stored in handsink in dish machine area. - CDI - PIC removed items from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F throughout facility (see temperature chart). - CDI - PIC voluntarily discarded all items held above 41F for more than 4 hours and moved all other items to WIC to quickly cool. - *NOTE: Risk control plan to be implemented for cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed various items (including roasted tomatoes, blanched asparagus, prepped raw duck breast, sliced tomatoes, cut watermelon, and blanched fries) cooling in reach-in units or flip top units. Do not cool in prep units. Utilize walk-in cooler for cooling. Also observed pasta cooling in portioned bags stacked in deep container in reach-in cooler. Do not stack items while cooling; utilize sheet trays. EHS recommends staggering prep due to limited size of WIC. - CDI - Items cooling in prep units moved to WIC to continue cooling. 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 various squeeze bottles of condiments lacking labels.

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

5-205.15 Maintain a plumbing system in good repair. - Observed leaking handsink in dish machine area. Repair sink.

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 buildup on flooring in hard to reach areas such as corners. Clean and increase cleaning frequency to maintain clean. 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 wall damage in various places throughout facility (i.e., near handsink at end of cook line). Repair all damaged areas.

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 employee pick item up off ground and handle clean gloves to return to food preparation. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container being filled at hand washing sink near dish machine. CDI, container removed from sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap provided at hand washing sink by dish machine. CDI, soap provided during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed dressing and food held in stand up refrigerator with mold. CDI, foods voluntarily discarded.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed sauce reheated to 140 degrees F. CDI, sauce placed back for reheating and sauce reheated to 186 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed marinara sauce hot held in holding unit at 84 degrees F. CDI, Sauce reheated to greater than 165 degrees F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tuna, lettuce and cheese cold held above 41 degrees F in upstairs assembly kitchen. Improvement made since previous inspection. Although improvement noted ,food temperature log and Food Safety management system handout emailed to PIC. Risk Control Plan to be requested if cold holding out of compliance next inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut melon not date marked , chorizo with date of preparation of 3/18, ricotta cheese not date marked and several other TCS/ RTE food not date Makres including house made steak sauce with cooked onion. CDI, foods voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stainless Steele cleane stored on prep table. CDI, cleaner relocated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly in kitchen.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled area.

4-502.11(A) Maintain utensils in good repair. Observed leak at pipe of hand washing sink near dish machine. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris on the inside of multiple refrigeration units as well as on shelving in cabinets throughout facility. Clean and increase cleaning to maintain clean. Repaint shelving.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - REPEAT - Observed chlorine sanitizer concentration of 0ppm at dish machine. - CDI - PIC replaced empty chlorine sanitizer bucket and primed machine. Observed correct chlorine concentration of 150ppm once dish machine was primed.

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. - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC either voluntarily discarded items or moved items to other refrigeration units to cool. Do not store TCS items in broken units until repaired. Follow up visit required to ensure all units have been repaired.

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 butter being held on time lacking a label to indicate the 4 hour mark in which the food should be discarded. - CDI - Education provided. PIC labeled butter.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored directly on the floor in the walk-in freezer. Do not store food on the floor. - CDI - PIC placed boxes on shelving.

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. - REPEAT - Observed food residue and debris on the inside of multiple refrigeration units as well as on shelving in cabinets throughout facility. Clean and increase cleaning to maintain clean. Repaint shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black buildup on FRP board near dish machine. Clean walls or replace FRP board if unable to clean.

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 employee beverage stored on prep table. Do not store employee beverages on prep table. - CDI - PIC removed employee beverage from prep table.

2-103.11(I, J, M, P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety are being met as set forth in food code. During inspection, EHS observed non-compliant issues that are the responsibility of the PIC including improper cold holding temperatures, improper hot holding temperatures, improper cooling of TCS foods, improper sanitization of food contact surfaces, and non-compliance with HACCP plan requirements. CDI by education of PIC regarding duties set forth in food code. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF. Observed dump sink on line used as hand sink. Employee washing hands in the line dump sink and then going to hand sink to obtain paper towels to dry hands. CDI by education of PIC and employees. Only wash hands in hand sinks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in dish area with bucket stored in basin and no hand soap available for washing hands. CDI - soap provided and bucket removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine providing 0ppm cl in final rinse. CDI - EcoLab on site during inspection repaired. EHS verified at 50ppm by EcoLab technician / test strip at end of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked potatoes cooling on sheet pan at cook line at 104f relocated to WIC still at 95f 1.5 hours later. CDI - potatoes reheated to above 165f and the spread onto sheet pan to quickly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pork shanks holding at 106f, bacon jam at 82f, plum sauce at 91f among other TCS sauces holding in same unit. Hot water in the holding unit at 125f. Chef noted items had been reheated in pots on stove and then relocated to holding unit approximately 1.5 hours earlier. CDI - items returned to stovetop to reheat to above 165f. Temperature of water bath increased for holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line flip top cooler holding TCS foods in top above 41f. Observed reach in cooler immediately adjacent to the flip top cooler holding all TCS foods above 41f. See chart. Observed flip top cooler in rooftop kitchen are open upon arrival with all TCS food in the top portion holding above 41f. See chart. CDI - items in flip top at line relocated as they had been in use less than 2 hours. TCS foods in reach in cooler prepared today returned to WIC to chill back to 41f. All other TCS foods in all 3 cooler units discarded. REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various house made TCS foods in service coolers with expired date marking including ranch 8/9, chipotle aioli 7/20, bacon jam 8/10, chicken stock 8/20, ceasar dressing 8/16, and more. CDI - items discarded. REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed establishment has a variance on file for ROP processes and is currently storing raw and cooked proteins, vegetables, and sauces using ROP for extended date periods exceeding 7 days in cold holding at 41f and in frozen storage. Establishment is not following the procedures required in the HACCP plan - not taking required equipment temperatures and not documenting temperatures as required in the plan. EHS strongly recommends obtaining HACCP training as no PIC present in the establishment was familiar with plan requirements. Verification required. REPEAT. Continued non-compliance with conditions of the HACCP plan may result in permit action and/or loss of HACCP Plan approval. 3-502.12 (C) Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P. Observed establishment is receiving fresh raw salmon and packing using ROP before freezing, storing for undetermined time in freezer, then thawing and holding in the sealed ROP packaging in the WIC at 41f. This is an unapproved process and must be discontinued. CDI - frozen salmon identified from 8/27 thawing in WIC discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooked potatoes cooling at improper rate in WIC piled into deep plastic container sealed with plastic wrap. CDI - potatoes reheated to 165f, placed onto shallow pan in WIC to quickly chill. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler and line flip top cooler both holding TCS foods above 41f. These coolers are both integral to the operation at the line and must be repaired to hold TCS foods at 41f or lower. Verification required. REPEAT

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored directly under condensate leak/buildup on receiving WIF. Pooled frozen condensate buildup present on exterior of packaged foods. Do not store food under sources of contamination including condensate drips.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying all cleaned and sanitized utensils coming from dish machine. Air dry utensils - do not dry with cloth.

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 significant buildup of greasy residue on shelving/non food surfaces at cook line.

2-103.11(I, J, M, P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety are being met as set forth in food code. During inspection, EHS observed non-compliant issues that are the responsibility of the PIC including significant cold holding issues, missing consumer advisory information, bare hand contact with ready to eat foods, and lack of written information related to HACCP Plan/Variance or any documentation related to the plan. CDI by education of PIC regarding duties set forth in food code.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee at bar area use bare hands to handle garnishes and place into customer beverage. CDI - EHS directed bar employee to discontinue using bare hands to garnish drinks and to use gloves or tongs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed squirt bottle of unpasteurized raw shell egg in line reach in cooler on shelf directly above ready to eat foods / prepared sauces. CDI - bottle relocated to bottom shelf. REPEAT - no point escalation to full point deduction as overall storage order improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squirt bottle of chicken stock holding grill side at 75f with no cold holding method in use and no timing system in use. Observed house made steak sauce made with canned tomatoes holding on countertop at 59f with no cold holding method in use and no timing system in use. Do not allow TCS foods to sit at room temperature without use of TPHC procedures which were completed during inspection. Observed line flip top cooler holding TCS foods in top and in bottom reach in portions above 41f. See chart. Observed commercial beverage cooler in use in rooftop service kitchen with ambient air temperature of 47f holding TCS foods as high as 52f. See chart. Observed flip top cooler in same rooftop service kitchen with equipment digital thermometer reading 41f holding TCS foods from 42-43f in reach in area and up to 44f in flip top. See chart. CDI - all TCS foods held in all three units overnight discarded. REPEAT - full 3 point deduction

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 numerous house made TCS foods throughout WIC and service coolers with expired date marking including house tomato miso soup 3/16, cooked rice 3/15 and 3/17, cooked red peas 3/13, pumpkin soup 3/21, lamb jus 3/18, along with chicken stock, cooked proteins, lamb sauce, and more. CDI - items discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed PIC indicated using TPHC procedures for unsalted butter and garlic/oil mixture at grill side. No procedures available for use of this process. PIC noted they did not have the procedures and were unaware of the requirement, however, EHS provided during last inspection and blank paperwork was located in a binder during inspection. TPCH form completed for unsalted butter, garlic and oil, steak sauce, and chicken stock during inspection. Written procedures must be available for review during regulatory inspections. On nights that the establishment is open longer than 4 hours, a time stamp must also be present on the items as discussed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed duck on menu PIC noted would be cooked medium without asterisk denoting as part of the consumer advisory. Modify menu to include the undercooked duck as part of consumer advisory or cook the duck fully for service. Verification required within 10 days. REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed establishment has a variance on file for ROP processes and is currently storing cooked proteins, vegetables, and sauces using ROP for extended date periods exceeding 7 days in cold holding at 41f. Establishment is unable to locate a copy of the plan, is unfamiliar with the requirements of the plan, and is not maintaining any records related to the plan. Foods prepared using the plan voluntarily discarded during inspection. EHS has directed PIC to discontinue using the process until the establishment obtains a copy of the Variance / HACCP Plan, understands the parameters of the plan, and is in compliance with the operational requirements, managerial oversight and documentation requirements of the plan. Continued non-compliance with the requirements may result in loss of the Variance/HACCP Plan.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line flip top cooler with zoned air flow and mechanical issue, observed both service coolers in rooftop kitchen with elevated air temperatures and likely mechanical issues all holding foods above standard. These coolers are necessary for the operation. Repair. Verification required within 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees handling food in back of house areas wearing bracelets and/or watches on wrist. When preparing food, remove bracelets and watches from wrist. REPEAT

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 cleaned pots, pans, and bowls stored on floor under clean utensil storage racks at dish area. Store cleaned equipment at least 6 inches off of 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 cups and sleeve of single service boxes stored directly on floor in storage closet. Store single service items at least 6 inches off of floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored mixed with restaurant items in service coolers throughout line area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education. Flyer and written procedures left on site during inspection. 0 point deduction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in cardboard directly above cooked pork drippings/sauce in walk in cooler. Do not store unclean produce directly above other foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed case of bread stored co-mingled with raw beef items and below raw bacon in walk-in cooler. CDI - bread relocated. Do not store ready to eat foods mixed with or below raw animal foods. REPEAT 1.5 point deduction

3-403.11 Reheating for Hot Holding. Observed pork shanks in hot holding well with internal temperature of 68f. Employee noted the pork had been reheated on stovetop prior to placing into heated unit. All other hot holding items observed to be above 135f. CDI - pork returned to stovetop to reheat to temperature at least 165f. EHS verified final reheat temperature of 200f. 0 point deduction

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked short ribs cooling overnight still at 42-43f in walk in cooler. CDI- short ribs discarded. Ensure TCS food is cooled from 135-70 within two hours and then finishes to 41f within a total of 6 hours. 0 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed unsalted butter and untreated house made raw garlic/oil mixtures sitting at room temperature at grill area. No cold holding method in place for either item and no timing system in use for either item. PIC noted they are placed into service at approximately 3 pm and remain in use for dinner service until closing and then are discarded, however, EHS identified pans of both items which had been used previous day and cooled in line cooler for re-use. CDI- butter and garlic oil prepared today allowed to remain on line until 7 pm which is end of 4 hour hold. Items cooled and cold stored from previous day discarded. Do not allow TCS foods to sit at room temperature without use of TPHC procedures discussed during inspection. TCS food including unsalted butter and untreated garlic/oil mixtures must be maintained at 41f or lower without use of TPHC. If establishment chooses to use TPHC with these items, they must be discarded at end of time and cannot be re-used for other purposes or cooled and used again. REPEAT 1.5 point deduction

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 various prepared TCS food items in line flip top and reach in coolers with no date marking or inaccurate date marking present. CDI - PIC corrected date marking as bulk containers available for reference. All TCS foods that are opened or prepared and kept on site longer than 24 hours must have a date mark that does not exceed 7 days. When filling working containers from bulk containers, the date from the bulk container must also be placed on the working container and follow the food through disposition. When freezing TCS foods, the date must be updated once the food is thawed to represent a use by date of not more than 7 days. 0 point deduction

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed roasted salmon on date night menu without asterisk denoting item is part of consumer advisory. Employee confirmed salmon may be cooked to order. CDI- asterisk manually added to salmon during inspection. 0 point deduction

3-501.15 Cooling Methods. Observed pans of short ribs prepared previous day, tightly sealed with wrap, placed onto speed rack on tightly spaced shelving near cooler door. Some pans did not meet proper cooling parameters (see #20). When cooling foods, use methods that allow the food to quickly cool. Do not seal food with wraps or lids while cooling. Do not tightly pack together and restrict air flow when cooling food. CDI - ribs discarded. Improper cooling methods have been noted on multiple previous inspections. Review cooling procedures for TCS foods and ensure managerial control over this risk factor is in place. 0.5 point deduction

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids including oils, wines, and more with no identification. Label all food items that are not easily identifiable. 0 point deduction

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in back area. Contact PCO for service. 0 point deduction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food at line area wearing bracelets on wrist. When preparing food, remove bracelets and watches from wrist. 0 point deduction

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 used in use grill utensils stored in container of water beside stovetop at 86f. Water placed on stovetop to heat to above 135f. REPEAT 0.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. 0 point deduction

4-501.11 Maintain equipment in good repair. Observed split/damaged gaskets on line coolers. Repair/replace. 0 point deduction

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/cracked floor tiles and areas of low grout holding debris in back areas. Repair floor to make smooth and cleanable. 0 point deduction.

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 oyster tags without last use date. CDI - PIC wrote last use date on tags and EHS reminded to keep these 90 days in chronological order. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken with drippings in oysters in walk in. CDI - PIC voluntarily discarded oysters. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in dish machine. VR no later than 04/24/2021 to ensure adequate chlorine sanitizer. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mushrooms at 51F on cook line. CDI - PIC voluntarily discarded. -0-

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 pint containers stored in dry goods without a handle to ensure hands do not contact food while dispensing. -0-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean inside dish machine at least once every 24 hours. Observed buildup at curtain on incoming side of dish machine. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth and small plastic container stored in basin of handsink in dish pit. CDI - PIC removed and discarded these items. -1-

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 pork shanks by door in cooler, garlic and oil, unsalted butter and tasso gravy cooling at cook line overnight above 41F. VR no later than 03/20/2021. REPEAT -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods cooling by walk in cooler door and in prep unit by broiler and cook stove at cook line. REPEAT CDI - PIC voluntarily discarded. -1-

3-501.13 Use approved thawing methods. Observed thawing under running water at 89F. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at bar handsink nor in restroom for employee notification to wash hands before returning to work. CDI - PIC given handwashing sign today via email for printing and posting. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce stored over RTE broccoli and raw eggs out of shell over RTE chocolate and other RTE foods. -1.5- Points not escalated today as there was only one container of each RTE food impacted today. -1.5- CDI - Storage order rearranged.

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 two containers of pork shanks and one container of pink grits cooling overnight in cook line prep unit at 47-50F this morning. CDI - PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wrapped containers of cooked foods cooling in prep unit overnight still not beelow 41F after more than 6 hours. CDI - PIC voluntarily discarded. -1- REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial rice cooker in kitchen for cooking rice. 4-501.11 Maintain equipment in good repair. Observed broken splash guard on the left side of the handsink in the pastry station. -0-

5-205.12 Prohibiting a Cross Connection - P,PF Eliminate conditions that promote cross-connection. Observed bar nozzles soaking in sanitizing solution overnight for cleaning, which is a cross-connection. CDI - Nozzles removed from sanitizer, nozzles purged and staff educated on proper nozzle cleaning. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs that are not pasteurized stored directly above liquid, pasteurized eggs. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened sausage wrapping over container of sausage in the prep freezer. REPEAT -1.5- CDI - Storage order corrected and wrapping replaced.

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 hot items beginning the cooling process on speed rack under cooling items and cold items. This process is constantly warming up items that have been cooling longer and cold items. REPEAT -1-

4-501.11(B) Good Repair and Proper Adjustment-Equipment - C Doors, hinges, seals shall keep closures of equipment tightly closed. Observed two reach in doors not completely closing during inspection. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in dish pit without hand soap dispensing. CDI - PIC replaced broken dispenser with functioning dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for handsink near 2-comp sink. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped cheese packages in reach in cooler in 2nd prep line. -0-

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 house made beets, e-sauce and other TCS foods date marked to expire in October and early November. PIC stated these items are leftover from previous menu. CDI - PIC voluntarily discarded these items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer buckets in kitchen. CDI - PIC labeled these during inspection. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in mop closet and near drink dispenser. PIC stated facility recently had pest control services. Maintain and increase as needed. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored green cutting board. 4-501.11 Maintain equipment in good repair. Observed rusted, burnt light fixture over dish machine. -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 buildup on walls behind dish machine. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp stored above ready to eat food in reach in freezer on cook line. CDI - shrimp removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - blade of food processor, interior of second food processor, label residue on one pan. CDI - all removed to be rewashed, rinsed, sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing soap or sanitizer while in use. CDI - repair person came and discovered automatic feeder had turned off, soap dispenser was overfilled with cake of soap and not closing enough to enable switch to activate, and concentrated sanitizer in bucket too weak. All items were addressed and dishes processed today were reprocessed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some TCS foods in prep cooler on cook line were measuring above 41F. These foods had been double panned. Observed walk in cooler holding foods as high as 44F. CDI - PIC had prep cooler foods discarded and resupplied with cold foods in proper pans, then checked cooler temperature logs and discovered cooler had been turned too warm today. cooler was turned down, TCS foods were voluntarily discarded. VR - verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed printed breakfast menu lacking consumer advisory for undercooked eggs. All parts of advisory were missing. VR - verification required.

6-301.11 Provide soap for handwashing at each handsink. -Pf. One handsink had sanitizer in soap dispenser and no soap at sink. CDI - PIC added soap immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed one commercially cryovaced tomahawk beef steak above a covered pan of ready to eat asparagus. CDI - steak removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine not dispensing sanitizer. CDI - bucket was empty. PIC refilled with fresh sanitizer and reran machine. Sanitizer in final rinse then measured 100 ppm free chlorine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior walls of ice machine with dark buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS foods measuring 42F-45F. CDI - reminded PIC that required cold holding temperature is 41F or below and that points may be taken during next inspection if TCS foods measure above 41F.

4-501.11 Maintain equipment in good repair. Observed one hood light out, some cooler racks showing rust. 4-502.11(A) Maintain utensils in good repair. Observed one plastic pan with melted corner. Monitor and discard damaged utensils.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one heavily soiled iced tea nozzle in urn stored as clean. PIC removed to be sent back to dish.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed two 5 gallon containers of chicken jus from yesterday stored in walk in cooler, uncovered. Center of jus measured 49F, edges measured 43F. Other items in walk in cooler measured 38F. Jus had not properly cooled within required 6 hours. CDI - both containers 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 several pans of food in top of prep coolers without date marking; for example, rice, crab, arugula, boiled quail eggs. CDI - all voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed bearnaise sauce being held at 96F, out of temperature control at 6:20. PIC said it was made at 5:30 and would be discarded at 9:30 but no written procedure was available and no labeling was on container. CDI - had chef reheat sauce to above 165F and then label for 4 hours and fill out a new TPHC form. Explained to PIC how to use this method for other foods as well.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed vacuum packaged raw meats and poultry in freezer. Items were vacuum packaged in house. HACCP/variance approval was provided but it had been issued to previous chef when kitchen was under different permittee. CDI - all items voluntarily discarded and new application was provided to PIC. PIC will likely apply for variance and add items other than raw meats. Discarded items included fish 10 lbs, flank steak 8 lbs, rabbit 2 lbs, ground beef 10 lbs, airline chicken breast 10 lbs.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers, missing handles on prep cooler lids, some hood lights out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detachable curbed shelving about prep sink heavily soiled inside. Remove and clean frequently.

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 some wall damage and some areas of tiled floors with missing grout between tiles.

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 prepared oysters in walk in cooler without any tag retained. CDI - oysters voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed one container of unwashed beets stored above closed container of ready to eat ribs. CDI - beets moved outside cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine operating with no chlorine sanitizer. Straw had come out of bucket of sanitizer concentrate. Employee was actively washing dishes. CDI - straw placed back into bucket, machine primed, sanitizer measured in correct range, employee rewashed dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one prep cooler with product in the top section not all holding at or below 45F. Milk at 53F voluntarily discarded, octopus moved to bottom in reach in. Facility plans to have cooler repaired, fill with less product, change pan types, and perhaps move to Time as a Public Health Control (TPHC). Template left with PIC.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed an approved HACCP plan from last year which was not being followed exactly. Labeling was inadequate and logs were not complete. Also, temperature was above 41F. CDI - 7 bags of red pepper sauce, 3 bags of garlic chickpea sauce, and 3 bags of yogurt cucumber mix voluntarily discarded. Discussed with PIC, will review together and guide them in asking for amendments as needed.

4-501.11 Maintain equipment in good repair. Observed one split gasket on reach in cooler and a few split gaskets on refrigerated drawers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two personal drink bottles stored inside coolers used for customer food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispsensor in the dish machine area was non-functional at time of inspection. Paper towel dispensor was repaired during inspection. Paper towels or an approved alternative hand drying method must be provided at all times at handsinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed a soap dispensor filled with hand sanitizer in the dish machine area. Facility must provide soap for handwashing. Hand sanitizer is not a replacement. Soap was provided during inspection. Due to repeat noncompliance with correctly supplying handsinks, EHS is required to complete a verification visit by 10/27/31 to ensure compliance.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight pink debris accumulation on the metal ice machine shield. Shield was cleaned during inspection. Ice machine shield must be cleaned at frequent enough intervals to ensure that no accumulation occurs.

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 a pair of metal tongs stored inside of a container of crab meat, in contact with the food product. Item was removed and PIC voluntarily discarded the food product.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the pull-out cooler drawers. Repeat violation.

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 heavy black residue build up around the dish machine area. Facility has greatly improved on keeping floors/walls/ceilings cleans, multiple areas have been cleaned and repainted. As such, no points deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wash bucket stored in the dish machine area handsink. Keep all handsinks accessible for handwashing at all times.

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 snapper served non- heat treated in ceviche. Facility could not provide records of parasite destruction upon request. EHS will verify that the facility has acquired such records by 7/7/17. Facility elected to switch to cobia ceviche in the meantime, which had proper records.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink debris accumulation on the ice machine shield. Ensure that the ice machine is cleaned regularly to prevent accumulation.

4-501.11 Maintain equipment in good repair. Observed split gaskets on multiple reach in prep units. One unit was repaired with blue tape. Ensure that proper repairs are done.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on several non-stacked pans in the clean dish area. Ensure that all stickers are removed during the wash/rinse/sanitize process. Removed during inspection.

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 dish machine area ceiling with a large black residue stain. Observed ceiling vents in the kitchen area heavily soiled with dust. Cleaned during inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed both restroom handsinks failing to reach 100F. EHS will return by 4/10/17 to verify 100F hot water at these handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the front kitchen area handsink. Handsinks may not be used as a dump sink. Handsinks have a sole purpose, which is the washing of hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic pan with sticker debris/paper residue on the exterior. Debris must be removed during the wash/rinse/sanitize process.

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 hole in the wall past the rear area freezers/upright coolers. Observed slight damage to fixtures in the kitchen area where paint is being peeled/damaged by utensils

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 0pts- Observed no paper towels at two handsinks. CDI- PIC provided towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT 3 pts- Observed meat and potato slicer's used in the morning, stored clean, and heavily soiled with dried food debris. Also, observed some stacked clean pans with minor food debris still on them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts- Observed cut lettuce and cooked duck both above 45F in the flip top prep units. CDI- PIC voluntarily discarded.

3-302.14 Protection from Unapproved Additives - P 0pts- Observed a large 1 pound container of instacure, in the dry storage, through office. PIC could not provide recipe for product. CDI- PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. 1pt Repeat- observed several gaskets in need of repair or replacement due to torn gaskets on the front prep line coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets in need of cleaning throughout facility due to food residue build up. Front prep line specifically.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris . CDI removed to dishwasher to be recleaned.

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 milk with no date labels after opening and observed rabbit with only frozen date no thaw date. 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 lobster held 9 days dated 08-17-16. CDI product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared tuna on both lunch and dinner menus missing reminder linking product to consumer advisory. 10 day verification required.

4-501.11 Maintain equipment in good repair. Low boy refrigerator on front line gaskets in need of replacement. -0 points-

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 near prep line soiled with food debris . Observed walls in dishroom molded and in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with food debris. CDI took to dishwasher to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup of mold.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lobster stock cooling at rate of .22 degrees per minute see temperature chart . Should be cooled at rate of .54 degrees per minute. CDI reheated stock and started cooling process over.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed goat cheese, mortadella, salami, and spring mix in reach in above 45 degrees reach in not functioning properly. CdI moved products to walk in to cool. -0 points-

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 lobster stock cooling in ice bath in plastic container recommend moving to metal pan and more shallow container. CDI reheated product and started cooling process over.

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 room temperature water container. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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

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 wall in dish area with buildup of mold .

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy could be provided and PIC could not provide required information from health policy. CDI provided health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing plastic dish in handwash sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs throughout the kitchen. CDI provided handwash signs.

l3-501.18 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 veal, commercial creme fresh and ricotta cheese held greater than 7 days . CdI discarded products.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed drainboard in dishroom needs to be recaulked to wall.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle chicken, arugula and peppers with bare hands. CDI food discarded and chicken cooked to over 165F.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle chicken, arugula and peppers with bare hands. CDi food discarded and chicken cooked to over 165F. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket and bottles stored in sink and employee rinsing utensil inside of sink, and observed dish handsink with pure hot water that prevents handwashing. CDI items removed. 5-202.12 Provide at least 100F water at handsinks.-Pf. Observed front handsink with no hot water. CDI sink fixed.

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 no letters for undercooked salmon. CDI letters provided. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags that were not dated when bags emptied. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed ceviche stored over RTE food in reach in. CDI item relocated. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed blanched fries and butter on counter at 69F and 94F. CDi fries cooked immediately.

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 spring mix, mortadella, and salami held past 7 days. CDI items discarded. Repeat. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed carrots, brussel sprouts, spinach, collards, half and half, milk, and all dry meats in walk in. CDI items dated. Repeat. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed salmon that is cold smoked that is not asterisked on menu. Verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility with sous vide onions and vacuum packaged braised pork in facility. CDI items discarded.

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 handles inside of food and scoops or containers without handles stored in food.

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 back dish area caulking wearing away.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without proof of ANSI accredited food certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and personal items stored on prep surfaces and comingled with food for the facility in reach in and walk in units. CDI items moved.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna stored over RTE food. CDi item relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine at 0ppm. CDI machine primed and went up to 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed wine glasses and plates and metal containers with sticker debris that was stacked on top of each other soiled with debris. CDI items rewashed.

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 salami, ricotta salatta, compound butter, feta, half and half, milk, and butter balls not dated. CDI items dated. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. cranberry apricot chutney, veal stock, potatoes, apple butter, roasted red peppers held past 7 days. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers Pf. Observed orange cleaner, bleach, sanitizer, degreaser not dated. CDI bottles labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep table and in prep drawer with food, and uncovered employee drinks in kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without handwashing. CDI hands washed gloves changed. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at dish and bar handsinks. CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed bar hand sink without paper towels. CDI paper towels provided. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed truffle butter, tomatoes, mushrooms, rillets, sotissincere cheese, rocherie cheese, braduro cheese, spinach and garlic not dated. CDI items dated. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed facility with octopus bologne, sundried goat cheese, preserved egg yolk, chick peas, pickled radish, apricot marmelade, proscuitto, and lobster claws held past 7 days. CDI items discarded. Repeat.

3-502.11 Obtain a Variance for specialized processes.-Pf. Observed cooked rabbit and raw meatballs vacuum packaged in facility without prior approval. CDI items discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility with vacuum packaged meatballs and cooked rabbit without documentation. CDI items discarded.

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

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow preventer on can wash hose used for chemicals. Verification required.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed facility put on gloves without hand washing. CDI hands washed gloves changed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed two handsinks without paper towels. CDI paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any handsinks. Hand wash signs provided.5-202.12 Provide at least 100F water at handsinks.-Pf . Observed handsinks with hot water below 100F. CDI hot water provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine, slicer, and metal container soiled with debris. CDI ice machine cleaned other items sent to be cleaned.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Provide a minimum of 180F wash temperature or atleast 50ppm of sanitizer to for mechanical warewashing equipment. Observed dish washer not sanitizing. Verification required. Facility shall use 3 comp sink for cleaning until unit fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mushrooms, containers of butter, ricotta cheese, cream cheese, sliced ham, turkey, cooked spinach, roasted tomatoes, cooked potatoes sitting inside of another hotel pan in prep top over 45F, and raw shell eggs held at room temperature without time procedures. CDI ice bath made to cool foods down and eggs discarded. TPHC handout provided.

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 facility with butter, half and half, milk, ham, brussel sprouts, proscuitto, ricotta selata, and tellagio not dated. CDI items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed facility with duck confit held past date marking period. If facility is going to remove food from the freezer they have to keep up with the remaining 6 to 4 days left.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility need to add disclaimer 'These items are raw or undercooked' and need to add asterisks on breakfast, lunch, and dinner menu. Verification required.

3-202.12 Additives - P. Food addtives that are not GRAS (generally regarded as safe) shall have approval before use. Observed unopened container of instacure in facility that they stated would be used in a pate. Instructed facility to remove product and fill out a variance application if they wanted to use item.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 unlabeled chemical bottles. CDI items labeled.

4-501.11 Maintain equipment in good repair. Observed cracked stand up mixer in facility.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C. Observed facility without a data plate for kitchen dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed utensil storage bins, blender base, and robo coup base soiled with food debris.

5-501.17 Provide a covered waste bin in female restrooms. Observed facility without covered trash bin in womens bathroom.

5-501.16 Provide waste bins in required areas including at handwash sinks..Observed hand sinks without trash bins.