KINDRED RESTAURANT

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 handling cilantro for garnish into portioned containers with bare hands. CDI gloves donned and garnished washed prior to use and prepping. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw RTE tuna crudo and raw lobster that was stored above cooked shrimp and cured meat in the walk in unit. CDI items relocated. Observed unwashed produce over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking pork roast to 110F and product was cooled and Portioned to cook to 130-140 for service. Told PIC that item needs to be cooked to a minimum for 130F and held for 112 min. Chef Craig stated they want to portion the product down and do a noncontinuous cooking process. Provided parcook procedures for approval. Verification required.

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 bolo that was cooled from the night before and observed product at 42-52F. CDI Owner of facility took product home to feed to kids. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed facility starting time on products for brunch and no time stamps recorded for any station or product on time. CDI time stamps logged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of bleach that was not labeled. CDI bottle labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility missing continuous monitoring system from walk in unit as stated in HACCP plan. This was missed on previous inspections and will ensure faculty has made correction. Verification required. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bolognaise that was cooling in a deep metal pan and not monitored during cooling process. CDI product 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bolognaise and raw chicken stored on the floor in walk in cooler due to lack of space.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without a hair restraint.

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 facility with ROP tuna, ROP scraps and multiple other food items that were stated to be used for “testing” by Chef Joe. Facility must remove all test items out of kitchen and away from food for the facility. Observed personal drinks stored on countertops in reach in units with items for the facility and while items prepped on tables. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep tops at different stations not utilizing TPHC and observed TCS items that were above 41F. CDI PIC was able to trace time items pulled and time stamps added to continue utilizing TPHC for prep tops during service. Temperatures listed in temp chart. 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) Additional date marking system options are found in 3-501.17 (D). Observed roasted carrots, oatmik, almond milk and roasted roasted greens without a date mark. CDI items dated. Observed oatmilk from 10/8. CDI item 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 . 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed vacuum packaged chicken tenders, beef scraps and ribeye that was labeled but not documented in Cryovac log. Verification required. Observed cryovac containers of fish nuggets and tuna that did not follow label requirements or did not have labels. CDI items 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 large container of cabbage slaw cooling in covered plastic container and did not drop temperature from initial check. CDI item moved to metal pan to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 three food employees hand dispense and plate RTE food with bare hands. CDI - PIC educated staff and BHC not observed after training. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of food in WI and at cook line missing label to identify food inside. Label with common name of food. -0-

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 shrimp stored below raw pork loin in WI. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing in cold running water at 50F. Water temperature was 50F. CDI - PIC quickly cooled to 41F in WI. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff members wearing watches while preparing food. Remove hand and arm jewelry before food prep.-0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean sizzle pans stored directly under paper towel dispenser with water dripping from wet hands underneath. Observed chemicals stored over clen serving utensils in dish pit. EHS and PIC had discussion about way to meet long term compliance. -0-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed cooling times not being recorded in cooling logs not time and temperature. CDI PIC to retrain sous chef to record the correct information.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bread tins in dish area with food contact surface chipping off.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one Stanley drink cup stored on the ice machine. CDI by relocating drink to a POS table not used for food.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed cut corn off the cob at 55 in a closed container on the prep table in the downstairs kitchen and beet purée at 57 in the flip top prep cooler. CDI by placing the corn uncovered in the outside WIC. Corn was cut off the cob within the hour. Employee was in the process of heating up the beet purée for trout and put it in the cooler when he had another task to tend too. Beet purée put on the stove to heat up.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle of glass cleaner on the main floor. CDI by labeling it.

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 pan of muscles and no tag attached with that batch. CDI PIC found tag and placed back with the pan

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed beef tartare and tuna tartare that was stored above container of creamed spinach. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP beef stored in reach in freezer without labels and not recorded on the cryovac log when processed yesterday. CDI employee who processed product added labels and placed item on cryovac log.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in a pan without sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic portion container store in pan with cooked beets.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed personal drinks with straws and can of drink on prep top where food was prepped for service. CDI items relocated. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in walk in unit at 45-46F. Checked ambient air of walk in unit and it was holding at 45F minimum. Temperature checks of walk in unit was not completed today and unable to determine when unit began to increase in temperature. Directed PIC to discard all in house ROP items in unit and prepared foods. Told PIC they can move raw meats and unopened packaged foods to a separate unit. Facility will remain close until unit is repaired. Repeat. Facility received repair person on site who was able to determine there was an issue with the thermostat. Technician dropped the temperature of the unit to allow unit to cool and will replace thermostat tomorrow morning. ambient air dropped to 38F. 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 .

3-502.12 Reduced Oxygen packaged TCS foods to be held at 41 F or less during refrigerated storage. Pf Observed ROP pulled pork, raw chicken, Vinny cured ham, brisket, and raw ground beef holding at 41F in walk in unit. Facility is not checking temperatures of walk in unit that holds ROP items. CDI items discarded.

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

4-501.11 Maintain equipment in good repair. Observed walk in unit that was not operable due to thermostat issue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and dinner bowls at serving line and clean rack soiled with debris and large plastic containers with leftover sticker debris. CDI items moved to dish for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese and soft cheese mis en place, portioned cream greens, and bordy sauce in reach in units holding above 41F. CDI items moved to reach in freezer for cooling and bordy reheated to HH for TPHC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp that was thawing in 76F water and at 71F in prep sink. Suggest facility move item to thaw in refrigeration over night to prevent cooling. CDI item processed to be cooled down after.

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 tags that were labeled but not in chronological order. CDI tags reordered.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored on prep sink drain board where ice cream base was cooling. CDI fish relocated. Observed raw fish prepped where boiled eggs where cooling. CDI eggs relocated. For more information on food storage order please visit: http://meck.co/FoodSafety

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP cheese that was at 43F in bag. CDI item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned container of cooked vegetables and containers of pasta that were holding in reach in above 41F. Items were prepared earlier and not fully cooled before storing. CDI items moved to freezer for cooling. 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 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 anchovies from 12.03 and containers of kale without a date. CDI items disposed.

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 hamachi crudo on the menu that was not asterisked to denote item is served undercooked. Repeat. Verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed scallops that are not undercooked on the menu finish at 138F. CDI finished cooking in oven to 158F-161F.

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 fennel yogurt, hummus, blue cheese, raw scallops, raw steak, clams, and raw shrimp, and sliced cheese above 41F. CDI items moved to walk in freezer for cooling. PIC stated items were sitting out for a while that may have contributed to temperatures rising. Repeat

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. Observed no asterisk on disclosure and reminder on the footnote. CDI menu reprinted with new asterisk added.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed vacuum packaged raw chicken holding in reach in unit at 44F. CDI bags of raw chicken discarded. PIC stated items sat out before being placed in refrigeration.

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 clams being was at two compartment prep sink where butter beans where cooling. Running water from rinsing clams can potential contamination of beans even though in separate sink. Suggest placing barrier between sinks if they want to process raw and RTE foods at same bin. CDI clams moved. Observed roasted corn stored on prep surface where raw beef stored. CDI corn moved to separate location.

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 unit #2 unable to maintain burrata, corn soup, buttermilk, cheddar cheese, and spinach. CDI items moved to walk in for cooling. Top prep placed on TPHC. Verification required. Observed tomato sauce and duckelle mix that was just prepped placed in a covered container in walk in at 51F. CDI item moved to an ice bath and uncovered to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed tomato sauce and butter beans moved for cold holding without verifying product reached 41F. CDI items were not fully cooled and placed back in ice bath. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep surface. CDI items moved. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written vomitting/diarrhea plan. CDI emailed template. Ensure plan is completed by next 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pate that was tightly wrapped and cooling in a cast iron pan. CDI item placed in ice bath to properly cool. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep surface where food actively prepared. CDI item moved

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish prepped in same area as precooked crab and country ham. CDI items separated. Observed precooked crab stored in same container as raw fish. CDI items relocated. In upcoming food code changes FISH is considered an allergen and should be prepared and stored as such.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, ramekins, dessert bowls, utensils on storage rack at serving area. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce that was prepped an hour before arrival stored in walk in cooler at 65F. CDI item separated and uncovered to properly cool before storage. Observed wrapped sheet pan of butter at 51F. PIC stated it was taken out for a period of time and brought back in. CDI items uncovered to cool down. Suggest facility verify product is at temperature before covering and stacking for storage

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 logs state facility vacuum package paw paw fruit. As part of state approval facility is not allowed to ROP fruit only raw vegetables. Facility does not have anymore ROP fruit in house but made them aware that they would have to get variance amended to include ROP of fruit.

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. Ensure facility checks food temperatures after prepping ambient items to ensure products drop to 41F or below before storing. Observed lettuce stored in a deep plastic container where surface was at 50F and deeper in center at 65F. CDI item separated and monitored to ensure cooling of TCS item. Repeat.

3-501.13 Use approved thawing methods. Observed tilapia that was at 61F after thawing. Suggest to PIC to thaw under refrigeration or add ice to ensure water temperature does not go above 70F.

3-305.14 Food Preparation - C Observed facility grilling eggplants outside and no one actively monitoring product while in use. This is a violation of permit amendment.

4-602.13 Nonfood Contact Surfaces - C. Observed interior of reach in units and counter tops at bar in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed pork chops par cooked. PIC stated pork chops were cooked to 125F cooled and would then be cooked again to 145F. Facility does not have non continuous cooking proceeders. A VR will occur no later than 7/9/21 to ensure facility gets approval to par cook or discontinues process. PIC voluntarily discarded the item.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed a numerous number of closed prepared fish and rabbit at 46F. After an hour the items were still 46F no cooling occurred. Items were covered in small containers. CDI- PIC had an employee uncover items to quickly cool.

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 a numerous number of rabbit and fish containers covered and attempting to cool. An employee also put some fish into a prep unit prior to cooling all the way to 45F. CDI- All containers were placed uncovered and kept in wic to quickly cool.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with a bell type back flow prevention device with a pressurized nozzle attached. CDI- PIC unhooked nozzle.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up inside near the chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P. Observed plastic storage containers with left over sticker debris stacked on top of each other. CDI containers moved to be scrubbed and rewashed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed butter milk in an ice bath at 48F and portioned butters in a container at 60F on the shelf. CDI items placed on TPHC and will be discarded at the end of service. Suggest facility add to TPHC procedures or keep at temperature. Facility has improved on cold holding and points reduced to half. If issue persists points will escalate back to full points. Repeat.

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 portioned butter on bottom countertop, fries, and prep top that was held on TPHC and not labeled. CDI items labeled. Observed other prep tops labeled with time stamp 5-9pm however items were pulled prior to inspection. CDI time stamps changed. Follow procedures and place time stamp of when food removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed buckets and bottles labeled sanitizer but soapy water and disinfectant stored in containers. CDI labels changed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in room temperature water and knives stored in between prep units during service.

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 facility with undercooked snapper on the menu and no parasite letters for fish. Told PIC to fully cook product until letters received. PIC asked if they could freeze the fish in house to kill parasites and I informed him of the process. PIC will follow up with vendor. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, mini cups, and plastic containers soiled with food debris and leftover sticker debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream spinach, butter and sliced mozzarella that was recently portioned and held in reach in above 41F. CDI items moved to walk in for cooling.

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 record on logs that they were vacuum packaging watermelon and crab filling. Did not observe those items in house. Happened a month ago before inspection. Told PIC they have to follow what is allowed in HACCP plan. If facility wishes to do more they must apply for an amendment for their HACCP plan. Repeat. De-escalated points because none of the products recorded found in house. Violation from previous observation from logs.

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 items that were prepped today that was prepped earlier and not cooled before storing in reach in for holding. CDI cream spinach, butter, and mozzarella was uncovered and placed in walk in near fans to cool down.

4-602.13 Nonfood Contact Surfaces - C. Observed fans used to dry plates covered with dust.

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 several tags without date container was sold or used. VR Return 10 calendar days for inspection of shell stock tags.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef burgers, raw shrimp skewers, coleslaw and mahi in reach in cooler at 45F-46F range. CDI Items were within the 4 hour cooling time frame and PIC relocated beef burgers, raw shrimp skewers, and mahi to walk in cooler to be cooled to 41F or less. Coleslaw will be used for staff meal and will not be served to the public. Verification required to ensure items in reach in are maintained at 41F or below.

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 lisso cheese and brie with incorrect date of 9/9 instead of 11/9. Also observed soft cheese with a date mark of 10/25 that had not been discarded. CDI PIC voluntarily discarded cheese marked 10/25 and correctly labled cheese marked 9/9.

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 use 10K bags to ROP cooked mussel meat and seasoned diced fish. CDI items discarded. Told PIC they would have to submit new plans to approve this process. Observed facility documenting cooling more than every 2 hours, as stated in HACCP plan. FAcility is checking product at 7 hour mark where cooling issue may arise. Verification required.

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 cobia being sold as a crudo. Parasite letters were not on site. Cobia must be cooked to 145F or higher until documentation is obtained. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mussel curry at 45F. Discussed the need to be 41F or less. Two of the prep units are being replaced in the near future.

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 small container of lettuce that was not date marked in the prep unit. Discarded voluntarily. Observed lisso cheese in walkin cooler without a date mark. This is a soft cheese and is only permitted to be kept for 7 days. Lisso will be used in the staff meal and not for customer use.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory reminder is correct but the menu disclosure (*) is found on numerous menu items that are not actually undercooked. They removed from the menu during the inspection. They print menus every day.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Under counter dish machine at the bar was dispensing sanitizer that was bleaching the test strip. The chlorine level is too high. The use of this dish machine was discontinued. Service provider has been contacted and will be arriving today to repair. Return visit required.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink in the server station no properly draining. Repair ASAP. Servers must be able to wash hands. Return visit required.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed missing floor tiles behind the bar. Keep all alcohol bottles off the floor of the walkin cooler to aid in cleaning. Floor cannot be easily cleaned in storage room because there are numerous items stored on the floor. Move everything at least 6 inches off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham sauce at 44F. Educated on 41F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking on cook line with open container of water. PIC directed employee to discard-employee complied. -0pts-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed numerous employees change gloves without washing hands. Advised PICs and employees continued throughout inspection. Revisited with PIC and PIC directed employees to wash hands. Observed employee hand wash then don gloves. -2pts-

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 cutting/prepping dill with bare hands. Stopped. Employee was directed to wash hands and don gloves. He complied. Dill will be used in cooked tomato sauce so it will reach a 165F temperature. -REPEAT- -3pts- In

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both the bar and kitchen dish machine at 0ppm. Service provider arrived during inspection and corrected issues. -REPEAT- -3pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce on surface at 130F. It had been removed from heat during busy period. Reheated sauce to 190+F on stovetop. Observed grits holding 128F on stovetop. Staff used for employee meal instead of for customers. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous foods above 45F. See temp chart. Items were all placed in walkin cooler or ice bath to rapidly chill. -REPEAT- -3pts- Return visit required

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 Butter at middle station was not labeled with start/end times. Discarded at end of shift. -0pts-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chlorine without label at dish wash station. Labeled. -0pts-

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 weekly thermometer calibration log not filled out for entire month of December. Observed labels on vacuum packaged foods missing the "use by" date. Return visit required. 3-502.11 Obtain a Variance for specialized processes.-Pf Obsered vacuum packaged cooked pork. Current variance does not allow for vacuum packaging of cooked foods. Followup with variance committee. Return visit required within 10 days. -1pt-

8-103.11 Documentation of Proposed Variance and Justification - PF No varaince approval letter was on site. Copy was provided for facility. -0pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous bottles of sauces unlabeled. -0pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee in kitchen in need of a beard guard. -0pts-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee packaging cooked bread with bare hands. CDI- The employee had a choice to immediately reheat the bread to 165F and to make breadcrumbs out it. The bread will not be used to make breadcrumbs and will be used for employee meal.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walk in cooler observed vaccumm packages of cooked buffalo chicken dip being stored directly next to raw seafood. CDI- PIC removed the chicken dip to be stored elsewhere. *General Comment*

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine testing at 0 ppm chlorine and the sanitizer bottle empty. CDI- The chlorine bucket was replaced and machine primed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp in flip top unit that was 51F. PIC stated that the shrimp was prepped this morning and placed in the walk in cooler to be cooled down before bringing to flip top unit. Food employee stated that no temperature was taken before placing in flip top unit.CDI- Shrimp was placed back in walk in cooler to cool and reach the proper temperature before removing. Observed assorted cheeses in flip top unit that were 51F and were dated 9/22. They were in plastic containers and stacked high. CDI- Instructed PIC on how to store cheese in order for it to cold hold properly. Cheese was placed back in walk in cooler to cool down. REPEAT *Points were not escalated due to only 2 items having cold holding issues*

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handle raw beef then change gloves then handle buns and employee take fries upstairs to walk in and come back in kitchen to continue food prep without handwashing. CDI hands washed and gloves changed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees wash hands for less than 15 seconds and handle faucets without a barrier. CDI hands washed.

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 grits in a covered container that was at 49F from the night before. CDI item discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoe sauce, bolognaise, cheddar cheese, and guyere in prep top in an ice bath and holding above 45F. Taziki sauce and mixed chopped cheese containers stored above chill line in prep top and holding above 45F. CDI items moved to walk in for cooling. Repeat. Observed country ham, soppressata, and salami in glass reach in case above 45F. Unit states it is only meant for non TCS food items. Facility is unable to provide documentation stating cured items are shelf stable. Follow up required. Verification required.

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 not recording cooking temperatures for vacuum packaged products. 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 cooked shrimp, sliced ham, greek goddess sauce, and cole slaw that was portioned out in covered containers and held in reach in prep unit while cooling. CDI items uncovered and placed in walk in unit. Observed blanched fries that were cooling on flat racks but were stacked to high preventing proper surface area for adequate cooling. CDI items spread out. Repeat. Observed grits from the night before that were packaged in covered plastic container and at 49F the next morning. CDI item discarded. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep top and family meal items stored with foods for facility in reach in and walk in unit. Suggest facility designate one area to store drinks and employee food.

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 handle blanched frites, handling parsley, and black trumpets with bare hands. CDI food items handled discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed downstairs handsink blocked by cart. CDI cart moved.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of pastas that are frozen in reach in that are left uncovered. Repeat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground meat stored on prep surface next to wear pasta was being preportioned for storage. CDI meat relocated.

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 duck stock at 49F and cauliflower soup at 53F in the center after cooling overnight. Items have not been used for the day and were held in walk in overnight. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soft boiled egg that was stored above chill line at 47F, bolo and arugula stored in prep top above 45F. CDI items placed in walk in for cooling.

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 potato salad cooling in walk in top shelf while covered. CDI item vented for accelerated cooling. Observed duck stock and cauliflower soup that was cooled in deep plastic containers. CDI items discarded. Suggest facility split product in half and use metal containers to accelerate cooling.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several small containers of pasta stored frozen but uncovered in kitchen freezer for purposes of saving space.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled salad spinner and soiled metal bowl stored as clean. CDI - both sent back to dishroom for processing.

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 package of cream cheese and one bucket of feta cheese without date marks. Both were opened by chef yesterday. CDI - allowed to be dated for yesterday. Next inspection, corrective action is disposal of undated TCS foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a red bucket of sanitizer with label worn away.CDI - bucket relabeled.

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 training log and one part of cooling log for approved HACCP/Variance not filled in correctly. Per marking instructions, this is first time occurrence so zero points taken. VR - verification required - will return next week to ensure compliance.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested metal bowls. Observed salad spinner cleaned and stored closed and wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small tabletop fryer labeled "for household use only" in kitchen. PIC plans to remove it.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed several boxes of unwashed produce stored above ready to eat foods in walk in cooler. VR - verification required. Will return next week to observe corrective action.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled knives stored as clean in knife holder. Observed minor debris left behind on slicer after cleaning. CDI - all sent to dish to be reprocessed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two large pans and a large salad spinner wet nested.

4-301.12(B) - Sink compartments in manual warewashing sinks shall be large enough to immerse the largest utensil or an alternate warewashing machine may be used. Observed one very large stockpot which won't fit in either the sink or the dish machine.CDI - PIC removed pot and reloacted it at sister restaurant Hello Sailor which has sink large enough for pot.

4-501.11 Maintain equipment in good repair. Observed split gasket on cold drawer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items in prep coolers which were holding above 45F. Items had been recently portioned. Other items in same coolers were at or below 45F. CDI - items which had warmed up were uncovered and placed on sheet trays in walk in cooler to rapidly chill. All cooled quickly. Example: potatoes from 52F to 42F in 50 minutes. Discussed with PIC the need to monitor temperatures while items are being held outside cooling for prep such as portioning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach in dish room. CDI - bottle was labeled properly.

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 3 ROP packages of gizzards and 1 ROP package of truffles in freezer. Packages were not labeled. PIC had left note for staff that ROP procedures were to stop until training for new HACCP and Variance approval was received, so these items were unexpected. CDI - PIC voluntarily discarded all items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in green bucket of soapy water. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - slicer, can opener blade, blade of food processor. CDI - all removed for thorough cleaning during inspection before being placed back into service.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed breaded soft boiled shell eggs in walk in cooler on tray. PIC stated that they were boiled for three minutes, shocked in ice water at once, then chilled completely, then breaded and stored cold, then refried for one minute to warm just before service atop a salad. An egg was opened and observed to be very soft and runny. PIC agreed that eggs were never fully cooked to 145F for 15 seconds the first time nor 165F for 15 seconds the second time. Facility has not sought nor received approval for this non-continuous cooking procedure. CDI - eggs voluntarily discarded. Options offered to PIC include applying for variance approving second cooking to 145F, applying for local approval of non-continuous cooking to 165F, or using pasteurized shell eggs.

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. Found container of softened butter labeled 6-1 and measuring 79F. Container was stored on shelf above table to right of hood. PIC stated that evening shift person had apparently saved this product past the allowed four hours and also had apparently neglected to label the container with the applicable times. CDI - product voluntarily discarded.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed one of the digital thermometers was measuring 4F too low. Other thermometer was calibrated properly. CDI - PIC removed damaged thermometer from service.

4-501.11 Maintain equipment in good repair. Observed several cold drawer gaskets split.

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 vent cover above lockers and glassware near ice machine on main floor.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee washing dishes and starting to unload clean dishes after loading soiled dishes but not washing her hands in between. CDI - PIC immediately corrected her and had her rewash cleaned dishes.

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 in kitchen using bare hands to hold blood oranges while using knife in other hand to cut off rind. Employee's bare hand was touching the ready to eat flesh of the oranges. CDI - employee was stopped, oranges were discarded, then employee washed hands, gloved, and started procedure again with new oranges.

) 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu on computer screen, ready for printing tonight. Consumer advisory was lacking the disclosure footnote although undercooked/raw items were asterisked and reminder was in place. CDI - person writing menu added the disclosure footnote before printing.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed records for cryovacing were lacking the weekly review and initialing by the PIC. Observed items in freezer and walk in cooler which were vacuum packaged without approval - pate, cheese, commercially prepared and purchased charcuterie, tart dough. CDI - unapproved items were voluntarily discarded. VR - verification required for record review of logs. Will return next week to ensure compliance. 3-502.12 properly label ROP'd raw meats with required storage temperature, dates of packaging and discard date. Observed labeling of the cryovaced raw meats was lacking some of this information - temperature and discard date. VR - verification required. Will return next week to ensure compliance.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance application has been submitted to the State for approval of dehydration. Observed dehydrated items from last inspection were still present in facility, although not on any menus. Dehydrated items included such things as poblano skins, charred asparagus powder, beets, and ginger pulp. CDI - all items were voluntarily discarded and denatured.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed main floor hand sink near ice machine being used as a dump sink, even thought there is a sign posted that it is not a dump sink. 6-301.14 Post a handwash sign at each handsink. Observed a couple hand sinks without signage. Left signs for PIC.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pan in walk in cooler holding molded queso fresco with no date mark. PIC said it was a sample left by a representative. CDI - voluntarily discarded.

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 date of last use not recorded on mussel tags. VR - verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few soiled items stored as clean - plate, immersion mixer, bowl. CDI - returned to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled. PIC is cleaning currently.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken bones partially cooked and stored in the walk in cooler. PIC states that breasts are removed during cooking and finished while bones are cooled to be finished later in making stock. CDI - undercooked bones voluntarily discarded, PIC instructed to discontinue process. Discussed application for non-continuous cooking. PIC can submit for consideration to local health department.

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 some items prepared by PIC last night - aioli, cut lettuce, tapanade, queso fresco, cooked beans.CDI - all dated with yesterday's date. Observed package of cooked rabbit dated with date it was portioned rather than the day before when it was braised. CDI - corrected date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired food - BBQ pork dated 9/1, master stock dated 9/2, cut tomatoes measuring 45F and dated 9/4, corn measuring 43F and dated 9/5, and cheese ravioli filling dated 8/26. CDI - all voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tuna and sirloin on menu not disclosed as being offered raw or undercooked. CDI - menu corrected during inspection (printed daily).

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed several cans of Raid! insect spray stored with chemicals. CDI - PIC moved them to outdoor storage as they are used on patio only, away from foods and not during service. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner in dish room. CDI - labeled. Observed labeling has worn off red sanitizer buckets. CDI - relabeled with name of contents. 7-201.11 Store toxic materials to avoid contamination. -P Observed cans of butane in dry goods room were stored above food items. CDI - moved.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed no HACCP plan submitted for fermentation of cream in producing cultured butter, buttermilk and for dehydrating TCS foods in a heated dehydrator. CDI - PIC was given a variance packet and process for applying was explained. PIC directed to discontinue processes until and unless approval is obtained. 3-502.11 Obtain a Variance for specialized processes.-Pf. Observed no variances for fermenting and for dehydrating. CDI - PIC given application packet and directed to discontinue processes until and unless approval is obtained.

.8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance application has been submitted to the State for approval of fermentation and dehydration. CDI - PIC directed to discontinue the processes until and unless approval is obtained.

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 a few containers of cole slaw cooling while covered. They had been prepared in the previous hour and measured 53F. CDI - lids were removed for cooling to finish quickly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers unlabeled - spices, oil, water. CDI - labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Use them for wiping spills on plates and no other purpose. Observed clean cotton balls were being dampened and used for plate edge wiping. PIC directed to switch to clean dry cloths.

4-501.11 Maintain equipment in good repair. Observed one split gasket at a prep cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some sealed employee food stored above customer food. CDI - moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink used as a dipper well with the hot water running into a container with a utensil stored in the hot water. Also noted ice dumped into the wait station handsink on main floor. Both practices ceased during inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. Ensure all handsinks have signs, signs provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice and artichokes at 50F in the top area of the prep cooler. Items were cooked less than two hours prior to inspection and were pulled, put on a sheet tray and put into the walk-in cooler to fully cool to 41F.

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 Provide written procedures for TPHC for butter, sauces, grits and any other items not listed. 10 day VR (verification required) sample sheet provided via email with inspection

8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed reduced oxygen packaging (ROP) of raw and cooked meat. Reduced oxygen packaged items may not be served to customers. Discontinue until HACCP plan is approved. Also, only raw meats or poultry may be reduced oxygen packaged. Cooked items require a variance from the State. Facility will not sous vide cook reduced oxygen packaged items. This does not pertain to non TCS foods such as hominy or walnuts which were ROP. 10 day VR

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 electric hand mixer and utensils stored in containers of standing water. Facility does not have a dipper well.

4-501.11 Maintain equipment in good repair. Observed second floor sink used to fill water pitchers missing the handles. Handles were on order, they were missing from original order. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed table top fryer, not under the hood and a Weber grill outside for employee use only.