SHERATON HOTEL SOCIAL KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. 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 sausages in the hot box holding below 135F. CDI- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of melon holding above 41F in the beverage cooler on the buffet line. Items were cut this morning and brought out prior to being cooled to 41F. Cool items in the walk in cooler to 41F. After cooling place items in the beverage cooler for service. Pts not escalated based on severity. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine broken. PIC stated that the dish machine is not working due to a sanitizing issue. Maintenance has already been called. Facility has not been using dish machine. Facility is using dish machine at banquets. EHS checked banquet dish machine and it is functional. Get dish machine fixed.

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 floor damage on front line and throughout kitchen. Observed heavy wall damage in hallway where dishes are stored observed missing cove bast in hallway where dishes are stored. Observed ceiling damage at dish machine. Get all items fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several melon cups holding above 41F. Observed sour cream holding above 41F. CDI-Sour cream discarded. Melon cups placed back in the cooler and cooler to 41F. 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 hot brine pickled onions dated 12/4/25. CDI- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several seasoning bottles and squirt bottles without labels. Keep items labeled.

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 floor damage on front line and throughout kitchen. Observed heavy wall damage in hallway where dishes are stored observed missing cove bast in hallway where dishes are stored. Get all items fixed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage behind cheese in cold drawer. Observed raw tuna stored behind ready to eat items in prep top unit. CDI- Storage order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats 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. Observed floors in need of cleaning in between tiles. 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 low grout in dish area. Observed cracked/ broken tiles on front line. Observed floor damage at produce cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa without a date. CDI- Dated. PTS NOT ESCALATED BASED IN SEVERITY. MUCH IMPROVEMENT NOTED. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 salsa 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 .

4-601.11(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 cold drawers in need of cleaning.

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 low grout in dish areas, chipped tiles and standing water. Floor damage in the produce walk in coolers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in the handwashing sink at the rooftop bar area. CDI- Removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold on carrots and biofilm on spinach. CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bin of silverware stored in a bin filled with soiled water. CDI- Removed and taken to be 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, eggs, cheese and brussel sprouts in cold drawer 1 holding above 41F. Unit temp was reading 50F. All items in the prep top were on ice. CDI- All items 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 is not been labeled, or if the label is incorrect. -P Observed pepperoni, roast carrots, sweet potatoes, ham, roast onions, roast peppers in the prep tops and cold drawers under grill expired. Items were dated from 12/7-12/20. CDI- 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salami eggs, pico, carnitas, salsa, deli meats in the prep tops, cold drawers, tall RI @rooftop bar and walk in cooler without dates. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Several food items were discovered to be either without a date or expired. More training needed with date marking.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed melon, yogurt, milks and cheeses on TPHC with time stamp for 6am still on the line at 11am. CDI- All items pulled and discarded.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no reminder for ribeye steaks. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for ribeye steaks served undercooked.

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 oils and spices without labels. CDI- Labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados for use with stickers still on. CDI- Avocados taken to be washed and stickers removed.

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 utensils in the rooftop bar stored in the handwashing sink. CDI- Removed. Utensils taken to be washed.

4-501.11 Maintain equipment in good repair. Observed prep top unit housing food holding at 50F. Get fixed. Ensure that employees are checked temps for units and food DAILY AND THROUGHOUT THE DAY.

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 cold drawers in need of cleaning. Observed flour bin in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak in hallway area near ice machine. Water is being caught with a trash can. Violation also listed on Sheraton banquet kitchen inspection. Get fixed.

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 throughout in need of cleaning. Observed standing water in areas of low grout. 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 ceiling damage at dish area. Observed low grout throughout kitchen. Observed missing ceiling tile at fire ANSL system.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee not wash hands after changing garbage bag and went into touching cut lettuce. Observed employee touch walk in cooler handle, then touch face, and go into working with raw potatoes with the same pair of gloves with no hand wash in between after any those activities before working with food. CDI- PIC had employees remove gloves, wash hands, and voluntarily discard lettuce and potatoes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink in kitchen. CDI- PIC changed paper towels in dispenser.

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 secondary containers of oils and spices with no labels. Label all secondary containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with not dented cans in dry goods storage. CDI- PIC voluntarily discarded dented cans.

3-304.15 (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employee change trash bag wearing single use gloves and then touch cut lettuce with same gloves. Observed employee touch walk in cooler handle, touch face and then touch raw potatoes with the same single use gloves. CDI-PIC had employee remove gloves, wash hands, and voluntarily discard lettuce and potatoes.

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 buildup of sticker residue on non food contact surface of metal pans stored as clean. Clean effectively to remove buildup of sticker residue.

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 throughout kitchen in need of cleaning due to food splatter and other buildup. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen. Observed tiles damage at threshold walking into walk in cooler 1. Repair. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed the chicken stored over chicken wings on cart in walk in. CDI: Items voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw steak on cart in walk in cooler. CDI: Items voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried rice and penne pasta cooked yesterday still cooling in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and a few individual yogurts in the lounge reach in above 41F. Products were out for breakfast service. CDI: Items voluntarily discarded. EHS recommends to ensure good air flow in the reach in cooler as well as adequate ice baths prepared to ensure items are not held above 41F during service. Overall, facility has good monitoring of food items and coolers throughout facility. Temperatures are taken regularly per facility procedures. 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 fried rice an penne pasta cooling while tightly covered in walk in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezers. REPEAT VIOLATION Gaskets have been replaced since last inspection however, freezer door for dessert cooler is damaged and not providing a good seal. The WIC #4 Freezer gasket is loose. Technician was on site working on coolers during inspection. Observed protein cooler on the line not functioning. PIC advised EHS that cooler was down and not being used at beginning of inspection.

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 corner guard missing at column in the kitchen near office. Observed several floor tiles throughout facility cracked. Observed baseboard in walk in cooler #3 missing near door. Observed leaking ceiling in the hall where pans are stored. REPEAT VIOLATION Some items repaired from previous 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 tomato soup and carrot curry soup cooling in the walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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. 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 written procedure or time written on sauteed peppers and onions held on rail at the grill that PIC stated were held for service and then discarded. CDI: Product voluntarily discarded. Peppers and onions will be sauteed to order to go with potatoes. 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 tomato soup and carrot curry soup cooling in deep, covered lexan. CDI: Soups 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezer in WIC unit #4 Repair or replace gasket. REPEAT VIOLATION New gasket has been ordered.

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 drawers in the Le Meridien lounge in need of cleaning. REPEAT VIOLATION All previous violations corrected.

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 corner guard missing at column in the kitchen near office. Observed several floor tiles throughout facility cracked. Observed floor between walk in cooler and walk in freezer broken and damaged. Observed some missing baseboards throughout kitchen and hallway near dish area. REPEAT VIOLATION Some items repaired from previous inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, cold smoked salmon stored over ready to eat items in the reach in part of the prep cooler. CDI: Salmon relocated to the bottom shelf. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers stored over raw fish in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato soup cooling in the walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. Observed grilled chicken cooling in the reach in cooler on the line from yesterday still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes holding below 135F in steam table. CDI: Mashed potatoes rapidly reheated to over 165F. 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 right side of prep top cooler holding items above 41F. Observed reach in cooler holding one level of items above 41F. CDI: Items voluntarily discarded. Maintenance arrived on site during inspection and determined that the fan was blocked. Coolers began properly holding by end of inspection. Observed chicken breast overstacked in prep top cooler holding above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 marinara (11/30), gravy (11/28), garlic confit (11/30), and Humboldt Fog soft cheese (11/28) held past 7 days. CDI: Items voluntarily discarded. Observed garlic confit in prep top labeled 12/5 but it was from the 11/30 batch. CDI: Product volutnarily discarded. Ensure staff keep the same date of preparation on items in all areas of facility, not the date that the product was placed into a new pan. 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 tomato soup cooling in deep lexan. CDI: Soup voluntarily discarded. Observed chicken cooling in reach in cooler while tightly covered. CDI: Chicken voluntarily discarded. Observed salad bar items cooling in walk in cooler while tightly wrapped after prep. CDI: Products were unwrapped. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on floor to left of WIC #4. PIC stated they receive weekly pest control throughout the building. Continue routine pest control.

4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezer in WIC unit #4 Repair or replace gasket. REPEAT VIOLATION Improvement from previous inspection as refrigerator has been replaced.

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 minor build up in reach in units particularly on shelves. Observed build up on sides of cooking equipment and within hot box for breakfast items. Ensure more frequent cleaning.

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 corner guard missing at column in the kitchen near office. Observed wall damage to left of ovens. Observed baseboard tile damage near dry storage cage. Observed several floor tiles throughout facility cracked. REPEAT VIOLATION Some items repaired from previous inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans of artichokes. CDI: Cans removed to be discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw sausage stored over pancakes in walk in cooler. CDI: Products rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed grill marked chicken and salmon in walk in cooler with no labels. Product was documented appropriately otherwise. CDI: Labels provided stating “raw must cook to 165F” and “raw must cook to 145F”. EHS and PICs worked on procedure for ensuring that the final cook temperature is recorded and retained for non-continuous cooking logs.

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 clam chowder cooling in deep covered container from last night in walk in. Observed soup cooling from last night in walk in not permitted for Social Kitchen. Observed grits cooling from last night in reach in cooler. CDI: All items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed cheddar cheese and cooked asparagus in reach in cooler above 41F. CDI: Items voluntarily discarded. Observed cooked potatoes in reach in cooler at 70F. Product had been held on the counter when breakfast was being prepared. CDI: Product rapidly cooled in walk in cooler. If product is not placed back into refrigeration immediately after use, it must be held on TPHC. Observed several items held in walk in cooler in “old bakery” for facility. Coolers are leased to Red Salt (which is closed/not operating). This is unapproved storage space for Social Kitchen. Products were above 41F as walk in air temp was 51F. CDI: Products voluntarily discarded. Improvement from previous inspection, as most items in permitted space were in compliance. Previous coolers have been repaired, and items from previous inspection on TPHC were on TPHC properly. REPEAT VIOLATION 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 .

3-501.19 (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 hot breakfast items were not listed on TPHC form. CDI: Items listed on form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed lox salmon on menu as bagels and lox and on a Benedict with no asterisk. VERIFICATION REQUIRED EHS reminded PIC that due to having no asterisks on egg items that are made with pasteurized eggs, if pasteurized eggs were unavailable, the item would have to be fully cooked.

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 soup cooling in deep, covered lexan. CDI: Soup voluntarily discarded and chef will do a training with the prep cook today. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed incomplete labels on salads and sandwiches in grab and go cooler. CDI: Items removed from the cooler. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergens on salads and sandwiches offered in grab and go cooler. CDI: Items removed from the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen condensate buildup on exterior of packaged foods in walk in freezer. Observed apples stored in rack on breakfast buffet unwrapped.

3-302.15 Wash fruits and vegetables prior to use. Observed wrapped apples in grab and go cooler with stickers remaining.

4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezer in WIC unit #4 with ice buildup occurring. Repair or replace gasket to prevent ice buildup. REPEAT VIOLATION PIC stated that they have a quote for the walk in door but it has not yet been approved. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator in Le Meridien Lounge kitchenette.

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 water damaged ceiling tiles in dry storage area and damaged floor tiles and baseboards in various locations throughout facility. Repair or replace all damaged tiles/areas. Observed mop sink is pooling water as the drain is above where the base of the sink is. Fill concrete in the area to ensure water is drained. REPEAT VIOLATION PIC has gotten quotes for the above projects.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed handsink in coffee bar area clogged and inoperable due to clog. PIC stated work order was placed last night for it when issue arose. Employees are walking into back kitchen to wash hands. - VR - Verification required within 10 days to ensure handsink has been repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed pork sausage holding below 135F in hot box and on customer service line (see temperature chart). - CDI - PIC reheated sausage to above 165F. 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 - REPEAT - Observed various TCS items holding above 41F in multiple locations throughout facility including the breakfast buffet bar, behind the coffee bar, in RIC unit #14, and cooler drawers (see temperature chart). Also observed Hollandaise sauce stored at ambient temperature holding at 90F. - CDI - PIC agreed to hold TCS items on breakfast buffet bar as well as Hollandaise sauce on TPHC moving forward; PIC completed TPHC written procedures form while EHS present. PIC voluntarily discarded all other items holding above 41F due to items holding above 41F for more than 4 hours. PIC contacted refrigeration maintenance vendor who stated they would be out today. Follow up visit required to ensure all units have been repaired. - *NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist. 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 - REPEAT - Observed two trays of chicken wings dated 5/8 and one container of mushroom gravy dated 5/9. - CDI - PIC voluntarily discarded items. - *NOTE: No point escalation today due to overall improvement noted in date marking. Full points will be taken at next routine inspection if issue persists. 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 .

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

4-501.11 Maintain equipment in good repair. - Observed damaged gasket for walk-in freezer in WIC unit #4 with ice buildup occurring. Repair or replace gasket to prevent ice buildup.

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 water damaged ceiling tiles in dry storage area and damaged floor tiles and baseboards in various locations throughout facility. Repair or replace all damaged tiles/areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed box of cooked eggs stored with raw shell eggs. Observed raw chicken stored over cooked chicken wings. CDI, foods relocated for proper storage. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but food particles / debris remaining on blade. CDI, slicer broken down for cleaning and sanitizing during inspection. 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 .

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 deep container of sausage gravy in cooling process at 52 degrees F. CDI, gravy 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 pan of chicken wings overstacked in prep refrigerator above fill line at 47 degrees F. CDI, Overstacked chicken wings voluntarily discarded. Improvement made since last inspection. Points not escalated today. 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 pasta with date of preparation of 3/20 and 3/22, observed 2 containers of mozzarella cheese not date marked observed crab cake with date of preparation of 3/15 . 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed grilled salmon on menu that operator stated could be served undercooked per consumer request not asterisked to identify item was included on consumer advisory. CDI, menu’s provided.

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 sausage gravy in deep container cooling at 52 degrees F. CDI, gravy 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed vacuUm sealed salmon thawing in vacuum package. CDI, salmon packages punctured for proper thawing.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed data plate requiring 140 degrees F hot water for chemical sanitizer. Hot water readings were 121 in wash tank gauge and 126 for rinse tank gauge. Chlorine test kit tested accurately for chemical sanitization.

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 some wallboard damage at prep line with FRP board removed and baseboard tile damage in far walk in cooler.

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 fruit (cantaloupe and honeydew) and shredded cheese holding above 41F on breakfast bar (see temperature chart). - CDI - PIC placed items on time and agreed to utilize time for these items moving forward. PIC completed TPHC written procedures form while EHS present.

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.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed broken ice machine in facility as well as leaking pipe near dish machine. Repair all damaged equipment.

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 food mingled with food for service in walk-in cooler. Designate and label an area in the unit for employee food only.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using bar hand sink to rinse steaming pitchers. CDI by education of employee. PIC instructed employee on proper use of hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed plastic container of burrata swollen in WIC #3. Observed bulk bag of flour with unknown liquid staining on packaging. CDI - both items discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage links stored directly above ready to eat foods in line reach in cooler. CDI - sausage relocated to bottom shelf. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw beef burgers with gloved hands and then continue on to handle clean utensils and cooked foods with same soiled gloves. CDI - PIC educated employee on glove usage. Gloves changed and hands washed. REPEAT

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 sanitizer in final rinse. Employee noted that the machine had been tested earlier at 50ppm cl , however, during inspection cl in final rinse was at 0ppm and machine required priming and running multiple cycles to achieve 50ppm. CDI - machine observed at 50ppm cl by end of inspection. This machine in particular has a history of issues related to proper sanitizing concentration and may have another mechanical issue. Contact EcoLab for service.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon removed and plated for service with internal temperature at 119f. The “fish of the day” varies and is not denoted with consumer advisory so it must be fully cooked to 145f for service. CDI - salmon returned to grill and verified to be finished to above 145f.

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 opened cream, open almond milk, and open oat milk all in bar reach in cooler at 43-44f. All other TCS foods in the cooler below 41f and ambient air temperature observed to be at 38f. Do not allow milk products or open nut milk products to sit out of refrigeration.

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 prepared TCS foods in walk in coolers with no date marking present, with expired date marking, or with multiple different date marks present including open feta cheese, house made ranch dressing, open re-wrapped chub of ham, open re-wrapped sliced ham, cooked butternut squash, and other various items in service line upright cooler. . CDI - items discarded. REPEAT

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 cases of single service items stored directly on floor in office space near WIC #1 produce cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed significant condensate leak from compressor unit in WIC #3 with water pooling on floor and collecting in bucket. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plumbing issue in garde manager kitchen in which hand sink, when used, causes drainage overflow from adjoining floor drains. (See #51). Hand sink is not accessible for use at this time. This is the only hand sink available for use in this prep kitchen room. Verification that plumbing has been repaired and hand sink is usable required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored directly above ready to eat foods in walk in cooler units. CDI- coolers reorganized. Do not store unwashed/unclean produce above food that is ready to eat. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged chicken stored above other ready to eat foods in walk in freezers. CDI - PIC reorganized. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee consume personal beverage while wearing food handler gloves and then continue on to food handling tasks wearing same soiled gloves. Observed another employee use gloved hands to crack raw unpasteurized shell eggs and then continue to handle ready to eat foods with same soiled gloves. CDI - EHS directed employees to change gloves and wash hands.

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 prepared TCS foods in walk in coolers either with no date marking present or with expired date marking including open feta cheese, open hummus, open half and half, open nut milks, prepared ranch dressing, open canned roasted peppers. CDI - items discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen condensate buildup on exterior of packaged foods in walk in freezer. Observed produce stored directly under condensate drips of rusty water from walk in cooler ceiling. Do not store food under sources of contamination.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying plates with cloth towel. Do not towel dry utensils.

5-205.15 (A). Maintain a plumbing system in good repair. Observed clogged drainage in garde manager kitchen and in floor sink at bulk ice machine just outside of the kitchen. Floor drains observed to be standing and not draining. When hand sink is used, water begins to overflow the two kitchen drains. Food prep sink and hand sink in the kitchen room unusable due to the blocked plumbing line. PIC noted plumber has been contacted for repair. EHS did not observe any backflow of waste water from the drains into the kitchen area. PIC has voluntarily discontinued use of the space for food prep activities until plumbing has been repaired. Main Social Kitchen space has adequate space for necessary food prep activities at this time. Verification Required.

5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Observed clogged floor sink at bulk ice machine with standing water present filling the floor sink. EHS observed that the drain line from the ice machine is such that it is completely submerged into the standing water with no air gap present. Drain lines on back of machine observed to have no air gap present. Ice machine has been voluntarily taken out of service and all ice discarded. Drain line needs to be modified in order to create an air gap as discussed during inspection prior to placing unit back into service. Verificaion required.

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue available in restroom used by female associated. CDI - replaced during inspection.

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 various areas of damaged floor tiles or wall surfaces. Repair.

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

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 salmon offered to customers cooked to order with no parasite guarantee available. CDI -establishment to only offer salmon and other fish fully cooked to customers until parasite destruction documentation is obtained.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce and unwashed berries and grapes stored directly above ready to eat foods in walk in cooler units. CDI- coolers reorganized. Do not store unwashed/unclean produce above food that is ready to eat.

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 sanitizer in final rinse. CDI - EcoLab contacted and repaired during inspection. Sanitizer verified to be at 50ppm by end of inspection. Dish machine at the bar specifically has been noted as not sanitizing for 3 consecutive inspections. Continued non-compliance with sanitizing standards may result in the implementation of a risk control plan or in permit action. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed bulk ice machine interior/lid with dark residue needs cleaning. Observed debris present in back of bar area ice bin need cleaning.

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 prepared TCS foods in walk in coolers either with no date marking present or with expired date marking including cooked chili, open pimento cheese, open goat cheese, cooked vegetables, and more. CDI - items discarded.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed consumer advisory missing disclosure statement on printed menus. Observed asterisks missing from items that are offered cooked to order including salmon on lunch menu and eggs on breakfast menu. CDI- asterisks added to egg items on breakfast menu, PIC to fully cook salmon at this time. Consumer advisory statement modified to include disclosure statement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live cockroaches in dish area. Contact PCO for service. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed tubs of ice cream stored on floor in walk in freezer and containers of bulk produce stored on floor in walk in cooler. Store food at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed excessive ice buildup around entire premier of walk in freezer unit door - possible mechanical issue with heat strip. Repair. REPEAT - no escalation as previously noted equipment issues have been repaired.

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 buildup of food debris and other residues on shelving and inside of unused storage cabinets. Clean to prevent pests.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap available at hand sink near ice machine in kitchen area or at hand sink in men’s restroom. No paper towels available at hand sink in men’s restroom or at hand sink in dish room. CDI - soap and towels replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with organic buildup on blade. Can opener returned to dish area for re-cleaning. Observed utensils recently washed with greasy residue present on food surfaces. EHS observed dish machine wash water temperature max achieved to be 98f. Wash water temperature not sufficient to remove residue from dishes during inspection. PIC contacted EcoLab and in house engineering for assistance (see # 46 & 48 below). 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed main dish machine providing 0ppm cl in final rinse upon arrival. Visible chemical crystallized on chlorine source feed tube inlet to machine. PIC removed buildup and EHS observed cycle achieve greater than 50ppm cl. PIC to have EcoLab check sanitizer lines during service call today. Observed bar dish machine may not be properly operating through wash/rinse/sanitize cycle (see #45) - machine providing 0ppm cl in final rinse. Do not use the machine until it has been serviced/repaired and is properly cleaning utensils and is providing sanitizing solution of 50ppm cl or higher in final rinse. REPEAT VERIFICATION RQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked potatoes holding at 102f at service line. CDI- PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked wings, raw burger patties, and cooked pork holding above 41f in cold drawer unit at line at beginning of inspection. Second check of food items 1 hour later resulted in same temperatures. CDI - items discarded as they had been in unit overnight. Engineering on site to evaluate and repair unit during inspection. Observed line prep cooler with zoned cooling holding TCS foods below 41f on right side but items above 41f on left side. See chart. CDI - Items re-organized to move TCS items to right side of unit until serviced. Note: EHS unable to access WIC #2 (beer cooler?) or large catering cooler near roll up doors. PIC did not have keys to access the units for evaluation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and live crawling insects in various areas of kitchen. Contact PCO for service.

3-305.12 Food Storage, Prohibited Areas - C. Observed cases of food stored directly under active condensate leak in walk in freezer off of WIC #4. Frozen condensate observed accumulated on exteriors of cased food items. Do not store food under sources of contamination including active condensate drips.

4-501.11 Maintain equipment in good repair. Observed active condensate drip from compressor/fan unit of walk in freezer. Repair. Observed flip top cooler at line not in operational condition and no longer in use. Repair or remove from the line area. Observed bar area dish machine not properly operating - no wash cycle was observed to be completed - only rinse cycle observed to be completed. Contact EcoLab for repair and do not use the machine until repaired and operating as designed.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Observed main chemical sanitizing dish machine wash water temperature not reaching adequate temperature for proper cleaning of utensils. Maximum temperature achieved with EHS holding thermometer 98f. EcoLab monitoring device on dish machine providing alert that both wash and rinse temperatures are too low. Gauges on machine showing internal wash and rinse temperatures as low as 98f and not exceeding 108f during inspection. PIC has contacted EcoLab for service of machine and has contacted engineering for service with hot water inlet temperature which was found to also be low. Do not use the machine until it has been evaluated/serviced and is providing minimum wash water temperature of 120f and is consistently supplying chlorine solution at proper concentration (see #14). VERIFICATION REQUIRED.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed facility hot water temperature not meeting sufficient temperature for cleaning and sanitizing of food contact equipment and utensils in the establishment. Hot water at the 3 part sink, at all hand sinks, and at all other hot water outlets in the kitchen found to be low. Highest water temperature achieved at beginning of inspection 115f, dropping to 103f throughout duration of inspection. Water temperature checks completed every 30 minutes during inspection as engineering worked to resolve the issue with the boiler. At end of inspection, EHS found water supply recovered back to the initial temperature reading of 115f which is sufficient for manual ware washing in the 3 part sink. Establishment will use single service items for customer service and manually wash/rinse/sanitize other utensils in 3 part sink at this time. VERIFICATION REQUIRED

5-205.15 Maintain a plumbing system in good repair. Observed leak from 3 part sink drain pipe onto floor. Repair. Observed corroded/damaged fixture in men’s restroom with faucets unable to fully turn off water supply. Repair/replace.

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 various areas of floor damage/cracked floor tiles/missing floor tiles/low floor grout holding debris/damaged floor thresholds holding food at WIC doors. Repair.

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 construction worker enter kitchen and dispense ice using scoop without hand washing. CDI - PIC addressed worker and reminded contractor that ice is available in break room for contract workers. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in bar area with chlorine sanitizer at 0 ppm. VR no later than 04/24/2021 to ensure sanitizer at correct concentration. -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 no label on working containers of salt and pepper. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open near dish pit without an air curtain or screen to protect from pest entry. Door is slightly ajar when closed. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on shelving near dish pit directly across hallway from open back door, on the outside of fryer and on hood system. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on cutting boards stored as clean. CDI - Cutting boards voluntarily discarded. -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 cut tomatoes, cut, washed lettuce, cooked chicken and other TCS foods cooling in flip top at beginning of inspection all above 41F for over an hour. CDI - PIC placed items on sheet tray and placed in walk in to cool. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans in clean dish storage with food debris. CDI- PIC had the pans moved to the dirty dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburger being held at 43 F in reach in drawer. CDI - PIC voluntarily discarded hamburger.

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 items being held using TPHC that did not have a time stamp or written procedures. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak in WIC near shelf storing eggs.

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 leaking celing in dishwashing area.

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 written instruction without smoked salmon available on the list of items held on time and no time stamp available for the items listed on the hot box list. VR no later than 03/07/2020 to ensure time form has been updated with all items held on time and time stamps are used for foods held on time. -1-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed hot box thermometer not working on the outside and no other ambient air thermometer available. -.5-

4-501.11 Maintain equipment in good repair. Observed missing handles on flip top units. -2- REPEAT 4-502.11(A) Maintain utensils in good repair. Observed rusting utensils in dish pit. p

3-401.11 Raw Animal Foods-Cooking - P,PF A child's menu shall contain no consumer advisory for undercooking comminuted meat. Observed consumer advisory on child's menu for cheese burgers. VR no later than 11/24/2019 to ensure consumer advisory for cheese burger is no longer offered on kid's menu. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed freshly printed menus with disclosure and no reminder. VR no later than 11/24/2019 to ensure menu has all required elements as listed above. -1- 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 tight wrapping on cooling cut melons, potato salad, house-made pickles and other TCS foods. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic containers on drying shelf. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed missing handles on flip top in cook line. REPEAT -2-

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 and missing floor tiles in kitchen. REPEAT -1-

3-302.11(A) Separate the different types of raw animal foods. -P. Observed just-delivered box of raw fish stored under closed box of raw ground beef. CDI - PIC moved fish to above beef.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plates and metal pans with labels still attached both stored as clean. CDI - both removed and sent back to dish room for processing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine with dark build up on deflector. Observed bar soda nozzles with build up behind detachable nozzle.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed cut melon stored covered in walk in cooler to cool. Condensation was showing on plastic covering and cooling rate was not being met. CDI - Plastic removed, employees educated about cooling methods. 41F was reached within the required 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed most menus missing the disclosure stating that asterisked foods were offered undercooked. Sticker with disclosure statement had been placed onto menus after a previous inspection violation and had ended up coming off most menus. VR - verification required.

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 melon stored covered in walk in cooler to cool. Condensation was showing on plastic covering and cooling rate was not being met. CDI - Plastic removed, employees educated about cooling methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets measuring below required range of 150-400 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and pans and plastic containers wet nested.

4-501.11 Maintain equipment in good repair. Observed leaking condensate in walk in freezer. Observed some cooler racks showing rust or peeling. Observed missing handles on flip top prep cooler on the line. Observed mostly missing gasket on lid of front ice machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors, walls, and ceilings throughout entire kitchen. Observed missing baseboards in some areas, missing or damaged floor tiles in some areas, and water damaged walls in room off catering kitchen. Also observed damaged FRP wall covering in several areas. 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 soiled walls and ceilings in several areas and soiled fan blades in dish room, soiled fan covers in produce walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some utensils stored as clean with label and sticker debris still present. Observed two nested metal bowls stored as clean with food debris inside one of them. CDI - all sent back to dish. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 4 of 4 tea nozzles stored as clean although heavily soiled. CDI - nozzles taken out of service, replaced. SOP written to monitor in the future. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing sanitizer into final rinse. CDI - PIC discovered straw was out of the sanitizer liquid and corrected this. Sanitizer then read 100-200 ppm free chlorine. Dishes previously processed were reprocessed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed oatmeal and gravy lids not in place on breakfast buffet. PIC explained that 200+ customers for breakfast had failed to continue replacing after serving themselves. CDI - covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned utensils wet nested in storage. PIC plans to add another set of shelves just for air drying so that utensils are not stacked until thoroughly air dried.

4-501.11 Maintain equipment in good repair. Observed handles for flip top prep cooler on cook line missing.

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 floors, walls, ceilings throughout entire kitchen. Observed missing baseboards in some areas, missing floor tiles and floor tile grout in some areas. Observed water damaged walls in room off catering kitchen, damaged FRP wall covering in several areas. 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 better cleaning needed for floors, walls, ceilings in several areas, mostly due to these areas being in poor repair and not being easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed previously opened employee drink bottle of orange juice stored in bottom of prep cooler, above customer food. CD - drink discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some TCS foods stored at above 41F. CDI - Grab n Go cooler was turned down, foods inside were voluntarily discarded. Ice and water were added to top of cooler holding brussels sprouts and crab cake mix. TCS items measuring above 45F were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage links from breakfast in shallow pans but covered with plastic wrap and stacked without air space on speed rack in walk in cooler. Links measured 52F after cooling for nearly 3 hours but had stopped dropping. Sausages were placed in single layer on sheet pans, uncovered, to finish cooling. VR - verification required.

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. -Pf. Observed some grab n go packages lacking allergen disclosure. VR - verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed walk in freezer dripping condensate onto boxed food below.

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 unhandled cups used as scoops in flour bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested utensils in storage.

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 floors, walls, and ceilings throughout facility. Observed missing baseboards and baseboard tiles, chipped and missing floor tiles, missing floor tile grout, water damaged walls, damaged FRP wall coverings in many areas of facility. 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 better cleaning needed for floors, walls, and ceilings.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed a pattern of no active managerial control over (C)-employees complying with the NC Food Code, (G)-cooling, (H)-consumer advisory for undercooked foods, and (I)-sanitizing multi-use equipment and utensils. VR - verification required.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap at one handsink but sanitizer labeled as soap in two other hand sinks. No soap was available at either of those sinks. CDI - soap was provided at each of the handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cut lemon inside bar handsink. CDI - lemon removed, sink cleaned.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented - P. Observed several portioned and wrapped packages of moldy cheese stored in line coolers for use. CDI - all voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef. CDI - rearranged properly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat foods. CDI - rearranged properly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods. CDI - rearranged properly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many food containers throughout kitchen stored uncovered but not because they were still cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment and utensils stored as clean - shakers at bar, metal pans on racks, food processor. CDI - items returned for processing in dish room. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bar glass washer dispensing no sanitizer into final rinse. VR - verification required. Meanwhile, facility will wash, rinse, and sanitize utensils in main dish room.

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 deep containers of crab soup in walk in cooler. Soup had been cooled from last night but still measured 59F more than 6 hours later. CDI - all voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed link sausage on buffet measuring 127F and potatoes hot holding at 129F on stovetop. CDI - both voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed nearly all items stored over ice on cook line measured above 41F, many as high as 70F - see temperature chart. Also observed some foods in prep coolers and walk in coolers measuring above 41F. VR - verification required. Risk control plan required and ITS issued.

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 no date marking on almost all small pans on cook line, many pans in undercounter coolers and prep coolers, and many pans or trays in walk in coolers. Items ranged from cooked meats and vegetables to cut leafy greens, cut melons, and opened ready to eat foods. All items found without date marks were voluntarily discarded. VR - verification required. Risk control plan required and ITS issued. 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 expired foods available for sale - cheese dated January 19 and pork shank cooked and dated January 18. VR - - verification required. Risk control plan required and ITS issued. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed newly printed menus lacking disclosure for eggs cooked to order and for ribeye steak offered undercooked. VR - verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner at dishwasher area and unlabeled square clear pan of sanitizer with wiping cloth stored in it on the line in the kitchen as well as unlabeled red bucket of sanitizer in kitchen. CDI - all discarded or labeled.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed no HACCP plan submitted and approved for reduced oxygen packaging and for extending shelf life of cooked shrimp. . 3-502.11 Obtain a Variance for specialized processes.-Pf Observed no variance for reduced oxygen packaged cooked sauces. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed unapproved on site reduced oxygen packaged sauces and meats. CDI - all voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed poached pickled shrimp dated January 15 but facility has no variance for this. CDI - all voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two deep containers of crab soup in walk in cooler. Soup was cooled from last night but still measured 59F. CDI - voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead juvenile roach in garde manger kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed sneeze shields were in use for some foods on display at buffet but others were left open and unprotected - baskets of bread, bagels, sweet rolls, squares of quiche, unwrapped apples. CDI - PIC removed items from service. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths on rail at bar. Observed sanitizer solution in bucket in kitchen measured less than 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal pans and bowls wet nested throughout. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unprotected.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door won't close, walk in cooler 2 door not closing properly, cooler handles broken, split gaskets on several coolers, damaged wooden threshold on walk in cooler 2, leaking water inside same walk in cooler, rusted cooler racks, damaged and missing floor tiles or concrete in walk in coolers, many pieces of equipment either in poor repair or non-functioning. Non-functioning equipment was not generally in use. Facility states they plan to remove broken equipment. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled cooler gaskets, soiled cooler shelving, soiled interiors of cold holding drawers throughout, fan guards at walk in coolers dusty and soiled. 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. 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 soap dispenser missing at one handsink, damaged floors, walls, and ceilings in most areas throughout kitchen - missing baseboard tiles, chipped and missing floor tiles, rusted and soiled walls and floors, detached wall coverings, stained ceiling tiles, etc. REPEAT

6-303.11 Intensity-Lighting - C. Lighting inside walk in coolers 2 and 3 appear to be below required intensity. No light meter was brought today to verify so no points will be deducted today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon above cooked sausage patties, non-continuously cooked salmon, chicken, and steak above ready to eat bok choi. CDI - bacon moved below sausage, bok choi moved to separate speed rack with ready to eat foods.

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 nearly all items were properly date marked in large containers. Not all small containers taken from large containers carried the date onto the smaller day-use pan. Also observed opened milk and half and half undated. CDI - PIC voluntarily discarded some undated items and began the process of dating all small pans as they are filled from larger dated containers.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed sneeze shields were added to breakfast bar in Social Kitchen; however, some were tilted too far back or too high and some uncovered breads were left exposed. CDI - PIC rearranged guards during inspection to correct. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice building up on a box of frozen food in the walk in freezer off the produce cooler. Ice is from a dripping line where freezer is malfunctioning. Move food away, fix freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bar employee towel drying glasses. Observed several metal pans and bowls wet nested. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean glasses being stored immediately to the right of hand sink at bar. Glasses were in a position to be contaminated with splash as hands are being washed. PIC will look into installing a splash guard to correct.

4-501.11 Maintain equipment in good repair. Observed split cooler gaskets on the cook line and some walk in coolers. Observed many pieces of equipment in either poor repair or non-functioning. Non-functioning equipment was not in use. Facility continues to try to repair equipment as it fails but age of equipment has become a major issue. Observed unfinished wood boards being used to hold up legs of large dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed inside food cold drawers, along soiled gaskets, on door handles of coolers, where bottles of syrup are stored in bar.

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, walls, and ceilings in poor repair in most areas of the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee in catering prep area store personal beverages above service foods in mini 1 door reach in unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink near dish machine area did not contain any paper towels at the beginning of the inspection. CDI- PIC installed paper towels during the course of the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar area chemical dish machine was not properly dispensing sanitizer. Chlorine sanitizer dish machine shall dispense chlorine at 50-200 ppm. A VR is scheduled for the maintenance of this dish machine. REPEAT Meanwhile, main machine is being used. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed utensils such as meat slicer, cabbage shredder(located in catering prep kitchen), and can opener blade soiled with dried food debris. CDI-EHS/PIC placed soiled items in ware washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several foods (refer to temperature grid) were cold holding above 45 degrees. Some foods were inserted into the walk in cooler /freezer for aggressive cooling and other out of temp foods were voluntarily discarded. VR - will return to ensure compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods that are required to be dated lacked labeling. CDI- PIC date marked foods during the course of the inspection. Make adjustments or risk losing double points on future inspections. 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 foods that contained dates that exceeded the max time allowed for storage(7 days). CDI- PIC voluntarily discarded products as needed.

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 Facility is doing time instead of temperature on several foods but are lacking proper documentation that backs that process. EHS emailed a TPHC template to the manager. VR - will return to ensure compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a chemical bottle near utensil storage lacking a label. CDI- Food employee labeled chemical bottle during the inspection.

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 melons being cooled while covered and tightly stacked on top of each other in catering prep walk in cooler. Observed cooked macaroni cooling in dense plastic container fully covered. CDI- Food employees removed covering from cooling food and rearranged items so that they are in a shallow metal pan.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oil bottles along the make line lacking proper labeling. 3-602.11 Food Labels - PF Grab and go Wraps, salads, parfait and fruit cups located in the grab and go refrigeration near the bar is missing labels with common name , ingredients in descending order, quantity of contents, name and place of business and major food allergens. This is a VR. All items shall be pulled from the grab and go area until labeling is implemented.

3-306.11 Food Display-Preventing Contamination by Consumers - P Breakfast Buffet Set up was exposed to the public without any kind of protective barrier. A sneeze guard is to be installed to properly conduct food servicing to the public. This will be reassessed during the verification visit. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Food at the breakfast buffet was exposed. Boxed foods located in the freezer contains ice buildup.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket that measured weak when tested. PIC adjusted sanitizer and corrected issue onsite.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Produce Walk in cooler contained an ambient air of 50 degrees. Some cold hold units along the make line was also improperly cold holding tcs foods. A return visit will be made to ensure that equipment is in compliance. REPEAT

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Physical facility throughout contains damaged client tiles, floor tiles and peeling paint on the wall. Physical facility also contains soiled areas throughout. Better maintain and repair facility. 6-501.12 - Cleaning-Premises, Structures, Attachments, and Fixtures - C Observed physical facilities in need of better cleaning, especially under and behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink at bar area. CDI-PIC instructed hand sinks only used for hand washing. Sink was sanitized.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented can of beans along the seam of the can. CDI-Dented can moved to dented can storage. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags without date when the container was last used. VR

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reaching max temperature of 113F on Dishtemp. CDI- PIC will be using single service use items and use dish machine within hotel at Evoke restaurant if needed. Maintainence working on dish machine to get proper temperature on rinse temperature. 3 compartment sink is not functioning due to scheduled maintainence to replace 3 compartment sink this morning. VR for permanent fix. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area with 0ppm of chlorine. CDI-PIC primed the machine to fill the machine with sanitizer and sanitizer measured at 150ppm of chlorine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast that was par cooked and unlabeled. Non-continuous cooking paperwork provided and par cooked items were labeled correctly during inspection. Through conversation with PIC non-continuous cooking procedures were done properly on chicken breast, other than labeling and proper paperwork. VR

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 3 pans of cut tomato, grits, 2 ham chubs, cut spinach, and cut melon not dated. CDI- Items were back dated to correct date of preperation or date of opening. 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 2 ham chubs dated 2/28. CDI- 2 items were discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Observed several food employees with beards with no beard guard preparing food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops in bar area laying on top and in direct contact with the top of ice chest.

4-501.11 Maintain equipment in good repair. Observed shelving throughout the facility with peeling paint and minor rust. Observed minor gasket damage in several cooler drawers and reach in. Observed freezer door of walk in freezer inside walk in cooler not properly closing or latching. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving and sides of equipment throughout the facility.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near utensil wrapping station in kitchen. Observed slow draining sink at hand sink near the utensil wrapping station in kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink paper towel dispensor in near the main walk in cooler area malfunctioned while being used by EHS. Battery died during operation and was repaired during inspection. No points deducted as immediate correction was available and dispensor had been observed working properly before malfunction.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed severely dented can of pie topping and vanilla pudding in the dry storage area. Items were placed in a dented can storage area. All cans should be monitored/checked for damage before storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer stored as clean with food debris present. Observed meat slicer stored as clean with food debris present on the rear of the blade. Observed several metal containers stacked with sticker debris present such that debris was contacting the food contact surfaces of the subsequent pan. Items were removed for cleaning during inspection. Employees should thoroughly clean the slicer and dicer blades after use, sticker debris should be removed during the wash/rinse/sanitize process.

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 multiple containers of marinara sauce left to cool overnight in tall containers at 55F. Items were voluntarily discarded. Utilize proper cooling methods such as ice wands, spreading the product thinly, or ice baths and stirring to properly cool foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened package of corned beef not dated in a reach in cooler of the front prep area. Item was backdated to the day of preparation one day prior. All potentially hazardous ready to eat foods should be date marked for either the day of preparation or for the day of opening.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled glass cleaner, degreaser and sanitizer spray bottles in multiple areas of the facility. Facility uses a generic spray bottle with a label that can be marked to indicate the contents, however none were observed marked. Containers were marked when found with markers to indicate their contents.

. 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 marinara sauce cooled overnight in the walk in cooler at 55F. Item was voluntarily discarded. Items had been left to cool in tall containers that restricted the surface area of the product from the cold air in the cooler. Proper cooling methods would include using ice wands, ice baths, spreading the product thinly, blast chilling, etc. Increasing the surface area via spreading the product thinly in a different type of container greatly increases the rate of cooling compared to the small surface area available in the tall containers. Tall containers could still be utilized if the facility chooses to use ice baths or ice wands with constant stirring of the product.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the pull out drawers of the grill line coolers.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water pooling round a floor drain in the rear kitchen hallway. Damage to the floor has provided areas where the water is allowed to pool and become stagnant. Repair the floors such that water is sloped to drain. Facility has repaired much physical damage, and has greatly improved on cleaning practices, thus no points will be deducted.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the rear kitchen hallway. EHS could not verify whether or not these lights are safety shielded as they are inaccessible.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor at the hot box/server area handsink not functioning. Dispensor was repaired by staff before the end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates and dishes soiled while stored as clean in the rear surplus dish area. Items were removed by PIC for recleaning. Items had dried on fooddebris such as cheeses and grease. Food contact surfaces such as these must be cleaned after each use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed numerous bottles of sanitizers and other chemicals not labelled throughout the kitchen areas. Items were labelled before end of inspection. All working containers must be labelled, when new bottles brought into circulation, staff should ensure that the common name of the chemical product is recorded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods containers not labelled as to their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of cereal stored on the floor of the front of house storage area. All food products must be kept 6 inches off of the floor. Item was moved to a rack.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with bracelets and watches present.

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 at the front bar area stored directly in the ice products. Scoops should be "spiked" into the product such that the handles are not in contact with the ice. Items were removed by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple instances of wet stacked pots, pans, and dishes. Facliity must allow dishes to air dry before storage.

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 ceiling damage in the dish machine area. Facility has rectified other physical damage to the kitchen areas, as such only half points will be deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several water bottles in the front flip top cooler. Ensure that water bottles and employee drinks are kept in areas that do not subject food, utensils or single use articles to contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in a flip top cooler that were above 45F, as well as in a walk in cooler. Items in the walk in had been transferred from a non-functioning cooler to the other functional units. Items ranged from 47-48F. Items were still wrapped in plastic from stoage in the original cooler. EHS instructed staff to remove the packaging to allow the items to rapidly cool, some items were moved to a walk in freezer to rapidly cool as well.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed flounder asterisked on the menu for consumer advisory. PIC stated that the flounder is not actually undercooked, and that it is a mistake on the menu. Asterisk for consumer advisory should be removed on the next menu change if the item is not actually undercooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted tomatoes cooling in a prep flip top. Ensure that items are not being cooled in prep flip top units. Items should be cooled in the walk in cooler to ensure that proper air flow and temperature is provided. Item was placed on a sheet pan and placed into the walk in cooler.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored amonst other dry goods. Provide a separate area for dented cans and other products set aside for credit/return. Items were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee with wiping cloths present on an apron. Ensure that wiping cloths are not kept on aprons due to the contamination risk that accumulates over time. Wiping cloths should be kept in sanitizer buckets, or used and replaced when soiled.

4-501.11 Maintain equipment in good repair. Observed one cooler not functioning. No food items present. Facility observed to be in the process of replacing a dish machine. Dish machine was present but facility is replacing rusted ventilation ducts before installation.

5-205.15 Maintain a plumbing system in good repair. Observed facility in process of repairing a clogged drain at the dish machine area at beginning of inspection. Drain was repaired before end of inspection.

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 ceiling tiles in the dry goods area damaged/missing. Observed some water staining on several tiles in the large hallway.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels readily available at the front dish machine handsink at time of inspection, paper towels also unavailable at the front bar area. Towels were provided during inspection by employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in the rear cold item preparation area soiled with dried food debris on the underneath. Item cleaned by employee during inspection. Ensure that the slicer is throroughly cleaned after each use. Observed sticker debris on numerous pots and pans stacked in the dish area. EHS will complete a return visit for compliance by 4/21/2017 to assess sticker debris.

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 chicken cooling on a sheet pan in the prep area. Item was under no active cooling procedure. Item moved to the walk in refrigerator to rapidly cool. Ensure that once items are below 135F that they are moved to an active cooling method.

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 plastic sauce container being used as a scoop in dry goods in the dry good storage area. Scoops must have a handle to prevent hand contact with food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy amount of wet stacked dishes in the dish storage area. Items must be air dried before storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cup lids on the floor of the rear utensil storage.

4-501.11 Maintain equipment in good repair. Observed rear dish machine removed. Equipment still present for rack conveying, spray arms, etc. Facility has been using a dish machine in an unpermitted space to make up for lost capacity by removal of the previous machine. Facility was notified by EHS that removal of equipment is against their permit conditions, facility is currently temporarily allowed to use the unpermitted machine until plan review staff can assess the situation. Facility is still required to replace the previous machine with a machine that matches capacity. Facility may be required to go through the plan review process so that equipment is approved before installation, such that hot water capacity in the restaurant is not compromised.

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 and missing ceiling tiles throughout facility, especially in the rear corridor area. Observed air vents in the kitchen area rusted.

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- 1.5 pts- Observed employee bare hand contact deli meat while using the slicer. CDI- PIC instructed employee to wash hands and use gloves. Deli meat was discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 0pts- Observed handsink near big dish machine without towels. CDI- PIC provided towels.

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 REPEAT 1pt- Observed tags not baring date of which they were sold. Tags are just being placed in a rolladex with months. CDI- Through conversation the PIC has instructed staff to apply dates to tags. EHS has noted some tags with dates in September and more recent tags from November without dates. PIC stated they will not be receiving shellstock for a few months and has taken the items off the menu.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed two can openers soiled and stored clean. CDI- PIC moved the can openers to the 3 comp sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed small dish machine being used at o ppm Cl. -CDI- PIC shut down the machine, instructed employee to use larger dish machine and contacted Eco Lab. Before the inspection was over Eco Lab employee fixed the issue. 0pts

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 1.5pts- Observed finger potatoes and turkey gravy cooked last night, tightly covered ,and at 48F. Cooling parameters must be met to reduce the growth of pathogens. CDI- PIC voluntarily discarded items.

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- 1.5pts- Observed pimento cheese (12/8), feta cheese (12/9), osso guco (12/12), pork (12/12), garlic and oil (12/11), and deli ham (12/13). All items past 7 day hold time. CDI- PIC voluntarily discarded all items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- 0pts- Observed Steak & Blue without a consumer advisory on the menu. CDI- PIC stated the item will not be served under cooked until the (*) is added to the menu for that item.

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- 0pts- Observed tightly covered finger potatoes and gravy at 48F. Also, observed sandwiches preped and tightly wrapped for pick up at 49F. The sandwiches were preped at 9 am. CDI- Potatoes and gravy were voluntarily discarded. Sandwiches were picked up. PIC was given TPHC form for pick up sandwiches.

3-304.14(B) (D) Hold in-use wiping cloths in sanitizer between uses. Maintain dry wiping cloths free of visible debris and soil. -0pts- Observed one wet wiping cloth not being stored in sanitizer and one dry wiping cloth soiled and in need of cleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non NSF/ANSI approved dehydrator in the facility. PIC is removing the equipment from the facility.

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 sell dates not being recorded on shellfish tags. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit 3 not plugged in shrimp, steak and sausage listed in chart above greater than 45 degrees. CdI product discarded.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units 1 and 2 in need of resurfacing or replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit 2 not holding items below 45 degrees . CDI products discarded and cooler emptied until it can be serviced.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards on prep units.

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 walls and ceiling in big dish room mildewed and floor at small dish washer with cracked tiles. Also floor in dry storage area in need or repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield in prep walkin in at rear of facility.

'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 did not know information contained on employee health policy. CDI provdided health policy via email.

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 bare hand contact ready to eat foods on serving line . CDI by instruction and replacement of food.

6-301.14 Post a handwash sign at each handsink. Observed numerous handwash signs missing in kitchen . CDI provided signs. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of turkey, roast beef, containers of slice turkey with no dates . CDI all products discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of hummus dated 02-12-16. Discarded product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon and black angus burger with out asterisk reminder on menus. 10 day verification required.

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 utensils stored in water that measured 95 degrees. Repeat.

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 cutting boards on prep units in need of replacement. -0 points-

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

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 ceiling leaking near dishwashing room. Observed floor in dishroom breaking up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar handsink used as a dump sink with net and lemons inside sink. CDI items moved. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at bar hand sink. CDI handsink provided.

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 salmon that was undercooked and no parasite letters. CDI PIC emailed purveyor for letters.

/4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back grills, back bar soda nozzle, and slicer soiled with debris. CDI items broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 58F and holding foods at 45F and above. CDI foods discarded from unit. Verification required.

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 boiled eggs, proscuitto, spicy kimchee, cooked pears, raisin chutney, lobster, fingerling potatoes, chicken pieces, and chicken noodle soup held past 7 days. CDI items discarded. Repeat. Verification required. 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, half and half, turkey, smoked salmon, beef, mortadella, lobster, ricotta, and garlic butter. 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 facility with a cold smoked salmon that is not asterisked on the menu. Verification required

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer and glass cleaner bottles not labeled. CDI bottles labeled. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dish area, roach crawling on bar dish machine, and ants crawling in empty container and on prep unit.

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 containers without handles stored in food and 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 split gaskets and back freezer door is unable to close. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents, racks in walk in, and soiled gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC who did not have proof of ANSI accredited certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces. 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 tortilla shells with bare hands. CDI hands washed gloves donned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed creme brulee with raw eggs stored over ready to eat food in walk in. CDI items relocared.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed banquet dish machine not in working order. FAcility has a dish machine for regular kitchen use. Informed facility to replace or repair dish machine before heavy banquets come up. Facility is in the process of getting new machine.

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 red peper soup, mozzerella, milk, butter balls, and grilled chicken 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 aoli, lemon aoli, pickled jalepenos, pickled carrots, proscuittom ham, turkey, tomatoe jam, tomatoe vinegarette, cauliflower puree, and mortedella that was held past 7 days. CDI items discarded. Repeat.

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

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting pineapples without washing first. CDI items washed.

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

/4-501.114 Maintain sanitizer at correct concentrations. -P. Observed Social Bar with empty sanitizer for dish machine. CDI sanitizer bottle added and dish machine at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed grilled onions, tomatoes, scallion dip, avocado rumoulaude double panned in prep top and lettuce and spinach not properly stored in ice bin above 45F. CDI items placed properly in ice bath and prep top to bring down temperature. 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 milk, half and half, butter, feta, and pickled beets. CDI items discarded. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pancetta vinergarette, goat cheese cream, lemon aoli, ranch, ceasar dressing, sopressatto, garlic/oil mixture, chicken soup, and chutney held past 7 days. Repeat. CDI items discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed facility vacuum packaging rabbit, and dehydrating cooked beef filets for a 2 week period. CDI items discarded. Repeat.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility drying beef and vaccum packaging cooked rabbit without proper documentation. CDI items discarded. Repeat.

4-501.11 Maintain equipment in good repair. Observed freezer with door that will not fully shut, and leaking reach in unit.

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 employees touch ready to eat lettuce and brussel sprouts. CDI items discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna over cookie dough and raw beef and cooked beef on same shelf. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed main and banquet ice machine soiled with debris. Verification required.

3-401.11 Raw Animal Foods-Cooking - P,PF. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed shrimp cooked to 128F. CDi item reheated to 178F. Facility stated they do a noncontinuous cooking process for chicken and beef for banquet dinners. Instructed facility they can not do this process without prior approval. CDI application left on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with avocado rumelade, grilled onions, and lettuce above 45F in front portion of prep unit. CDi prep unit closed for cooling. Foods shall stay cold in prep unit regardless if prep top is open. Suggest facility have unit checked out.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Foods that are 41F and below have a 7 day shelf life, foods at 42-45F have a 4 day shelf life. Observed facility with grilled onions, roasted tomatoes, rice, lettuce, and short ribs, and turkey meat 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 ham and ceasar dressing held past 7 days. CDI items discarded.

3-502.11 Variance Requirement - PF. 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 facility vacuum packaging raw pork, raw salmon, raw trout, raw chicken and cooked short ribs. Instructed facility until discontinue process until approval received from local and state officials. RVR to check that all vacuum packaged products are no longer in the facility.

8-103.11 Documentation of Proposed Variance and Justification - PF. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility without documentation approving ROP of cooked short ribs. RVR to check ribs are no longer vacuum packaged.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans in the 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 facility with ice scoop handle stored on top of machine, and food handles stored in food.

4-501.11 Maintain equipment in good repair. Observed freezer with thawed products.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in cooler vents soiled with dust.