204 N TRYON KITCHEN & COCKTAILS

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed drink stored above prep line. CDI- Removed.

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 mashed potatoes cooling in the walk in cooler beyond the 6 hour time frame. Potatoes were cooked last night. CDI- voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 containers of salami cut yesterday without dates. CDI- Items dated for yesterday. 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 tomatoes placed in the prep top prior to being cooled to 41F. CDI- Tomatoes placed in walk in cooler for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(A) Maintain utensils in good repair. Observed several containers damages/ melted on the corners. Replace containers.

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 peeling and exposing concrete throughout. Observed ceiling damage. Get repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw duck being thawing in the prep sink while Brussels sprouts were being washed in the same sink. Observed raw beef thawing at the prep sink with bread, pasta and nuts stored close on the drainboard. Items were near splatter contamination. CDI- All ready to eat items removed. Keep raw proteins and produce separate at all times. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits stored above ready to eat foods in walk in cooler. Unwashed produce must be stored below and/or separate from ready to eat foods. -REPEAT 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 packages of raw beef stored with raw duck in a container, thawing at the prep sink. Separate raw proteins from one another. CDI- Raw duck removed and relocated to another prep sink. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, plates and tray soiled with old food debris. CDI- Items taken to dish pit to wash. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored heavily soiled with old food debris. CDI- Thermometer cleaned. Clean thermometer prior to storing and before use. 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 ranch, blue cheese, eggs, crema, orzo in prep top units holding above 41F. Items on the line should be cooled to 41F prior to use on the line. CDI- Items placed in the walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 eggs dated 4/28. Observed caramelized onions dated 4/27. Discard all expired food items (no linger than 7 days). CDI- All items 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in buckets throughout kitchen. EHS found that sanitizer was not pulling through the line. PIC called maintenance to get the line. CDI- Sanitizer hand mixed and buckets re-made

3-302.15 Wash fruits and vegetables prior to use. Observed Brussels sprouts being cut straight out of the box without being washed. Brussels are unwashed. Wash all unwashed produce prior to cutting or preparing. CDI- Brussels sprouts were washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with burn damage. Replace cutting boards.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall/ ceiling damage at clean dish storage area. Observed vents heavily rusted. Observed floors peeling throughout. Concrete is exposed and is not smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on dish rack.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits stored over ready to eat items in walk in cooler. CDI- Unwashed produce placed below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick knife up off the floor with gloved hands then go to make food on the line without gloves change and hand wash. CDI- Gloves discarded and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream, chimichurri sauce and various cheeses in prep top holding above 41F. CDI- Cheeses discarded. Chimichurri and cream placed in the walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 heavily rusted wall vent. Observed wall damage at wall above dry dish rack.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handwashing sink. CDI- Removed

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 2 containers of un-sifted four from yesterday with raw seafood chunks and chicken chunks. CDI- Discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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 seared tuna without date mark. CDI- Dated. Pts not escalated based on severity. 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 no labels on seasoning bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food sitting in standing water in prep top units. Facility using rags to soak up water. CDI- Removed

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 shelves housing clean dish storage in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seared tuna stored above crab caked in walk in cooler. CDI- Tuna placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled. CDI- Can opener taken back and cleaned. Pts not escalated based on severity. 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 .

3-501.18 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 and sushi rice dated 3/27. 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 no labels on several seasonings and oil bottles. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored in the leaking low reach in unit. Items were on top of standing water and wet wiping cloths. CDI- Removed.

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

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 boxed of single service items stored on the floor.

4-501.11 Maintain equipment in good repair. Observed prep top 3 in need of cleaning near dish machine. Drain is broken. Maintenance is waiting on a part. Unit is still holding temp. No foods place on bottom shelf of reach in.

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 above clean dish storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bags stored under the prep table with customer items and clean dishes. Move items to a designated location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, can opener and utensils soiled with old food debris. CDI- All items 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 .

3-501.15 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 containers of pasta cooling while packaged and stacked in a deep container. CDI- Pasta spread on sheet pan and placed in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several seasonings without a label. CDI- Seasonings labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas in between prep tops 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 areas with damage throughout the kitchen area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) container of unwashed strawberries in WIC with some minor growth. CDI - Head chef voluntarily disposed of contaminated food item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce containers (strawberries, cherry tomatoes, cucumbers) stored over ready to eat items in WIC. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of Caesar dressing (containing raw shell egg) in WIC above ready to eat foods items with other dressings and sauces. CDI - PIC and head chef rotated WIC as necessary. EHS provided WIC storage order guide to PIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) plate of cut Brie cheese in mini RIC 1 with date mark 10/22. CDI - Head chef voluntarily disposed of Brie cheese. 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 no date mark on tray of deviled egg halves in Mini RIC 2. CDI - Head chef confirmed date of preparation for eggs (10/28) and affixed proper date mark. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 one (1) portion of TCS food (garlic Parmesan sauce) at prep top, next to time marked flour bins, with no label. Per conversation with PIC and head chef, garlic parm is used within 4 hours and disposed of as flour is sifted, at a four hour time period. EHS observed written TPHC plans in office for butter and garlic based oils held at expo (not in use at time of inspection). CDI - Garlic Parmesan sauce was time labeled to match flour bins (11a - 3p) EHS provided blank TPHC instructions to PIC; add new items, labeling instructions, disposal methods, etc. to existing TPHC plans as needed.

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 one (1) container of pico de gallo, made on the day of inspection, cooling from prep. Observed one (1) tray of recently portioned crab cakes cooling at an insufficient rate in WIC. CDI - Head chef voluntarily rotated pico de gallo to flat tray to allow for improved cooling in Beer WIC. Head chef removed wrapping to allow for more effective cooling of crab cakes. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed effective overnight cooling of food items and other items prepared during day of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) working container (rolling bin of sugar) with no labeling. CDI - PIC affixed label using painters tape.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth at prep table. CDI - PIC rotated wiping cloth to readily available container of concentrated sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rolling sugar bin with bowl stored within as dispensing utensil. CDI - Head chef donned gloves and removed bow from container. Utilize utensils with handles when stored within containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral bathroom. Provide covered waste receptacle for female or gender neutral restroom.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over ready to eat items in prep cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over pies in reach in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine not staying primed. CDI: ECOLab technician arrived during inspection to repair dish machine. Observed sanitizer at 3-comp sink 0ppm quat. EHS noted that the stock sanitizer bottle was empty. CDI: PIC replaced stock bottle and dispenser is not dispensing at 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 collard greens, mashed potatoes, and marinara sauce cooling in walk in from last night still above 41F. CDI: Product was voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as no ambient cooling violations were noted 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items at 42F. PIC took temperatures less than 4 hours prior and product was 41F. CDI: Technician arrived on site during inspection and adjusted cooler which had been set at 41F. Cooler now set to 38F and product cooled to 41F. Observed salad prep top cooler with some items above 41F. EHS observed some items cooling in reach in cooler. CDI: Products that were cooling removed from refrigerator, items above 41F rapidly cooled in walk in cooler. Cooler assessed by technician and maintaining items at 40F by end of inspection. Observed buttermilk stored on ice bath where ice bath was melted and not up and around the product. CDI: Buttermilk 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 brussel sprouts (6/18), wings (6/17), grilled chicken (6/17), noodles (6/17), collard greens (6/17), and pastrami (6/18) in various coolers throughout facility. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut Brie in reach in cooler. PIC stated it was cut the same day as the Gorgonzola (6/23). Product date marked. Observed no date mark on feta in walk in cooler. CDI: Feta voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad cooling in reach in cooler, and cut tomatoes cooling in prep top cooler. CDI: Product moved to sheet pans and rapidly cooled to 41F in walk in cooler. Observed collard greens and marinara cooling in deep pans and mashed potatoes cooling while tightly covered in walk in cooler. Observed salmon cooling in cooler drawer. CDI: Product moved to walk in cooler. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near waffle maker in need of resealing to the wall.

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 peeling above where clean dishes are stored near 3-comp sink. Observed part of baseboard under the handsink near the waffle makers peeling from the wall. Reaffix baseboard. Observed floor throughout facility peeling. REPEAT VIOLATION All previous violations except for peeling floor have been fixed.

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 grits in walk in cooler cooling for 5 hours still above 71F. CDI: Grits 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut romaine cooling from yesterday in the reach in cooler. CDI: Product was 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese in reach in cooler above 41F. Product was on the counter for prep. CDI: Product was rapidly cooled in the walk in cooler. Observed right side of saute prep top table holding items above 41F. Products were voluntarily discarded. Gasket on right cooler door was damaged and leaving a large gap. CDI: Gasket was replaced and cooler working properly by end of inspection. 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 chicken salad with date mark of today when chicken was cooked yesterday. CDI: Chicken salad was properly date marked. Observed some items in prep top cooler with a date mark of 11/15. CDI: Products properly date marked with today’s date. Observed pork belly date marked for 11/14 when it was cooked 11/13. REPEAT VIOLATION Some improvement from previous inspection as less items were out of compliance. Future violations will be assessed at full points. 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 grits cooling in walk in cooler in a deep pan. Observed chicken salad, cut tomatoes, and romaine cooling in prep top cooler. CDI: Chicken salad and tomatoes were rapidly cooled on sheet pans in the walk in cooler. Observed carrots cooling in a deep, covered container in the walk in. CDI: Carrots were placed on sheet pans. 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 gaskets throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling peeling above dirty drain board side of dish machine. Observed floor throughout facility peeling. Observed floor at dish area with pits and chips in the concrete. Observed missing baseboard around mop sink area. REPEAT VIOLATION Maintenance person on site today quoted facility with options for fixing the damaged area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for approximately 10 seconds then turn off faucet with bare hands. CDI: Employee corrected and properly washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee doff gloves after handling raw salmon and then don new gloves and handle plates for customers. CDI: Employee washed hands and then donned new gloves and obtained new plates.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed quart containers of Caesar dressing containing raw eggs stored over ready to eat items. CDI: Dressing relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix on stored above chill level in prep top cooler at 45F. CDI: Product rapidly cooled in walk in. REPEAT VIOLATION All other temps in compliance. Significant improvement. 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 housemade pickles date marked 8/9 when they were made 8/7; feta date marked 8/9 when it was opened 7/30; and chicken salad date marked 8/8 when it was made 8/7. CDI: Feta voluntarily discarded. Other dates corrected based on main batch in the walk in cooler. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on Caesar salads which have a Caesar dressing containing raw shell eggs on lunch and dinner menus; and no consumer advisory for hollandaise on the Benedicts on the brunch menu. VERIFICATION REQUIRED EHS strongly recommends increasing the size of the asterisk to make it more visible to meet the intent of the rule.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under running water reach 81F. CDI: Product was rapidly cooled. EHS reminded PIC that cold water in the summer in Charlotte is upwards of 85F. Ensure that food items do not go above 41F during the thawing process.

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 dust build up on shelving near handsink that has charcuterie boards stored. REPEAT VIOLATION Previous violation 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 ceiling peeling above dirty drain board side of dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ceasar dressing, chicken salad, romaine, spring mix all recorded above 41F. CDI- All Discarded. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date recorded on cooked peaches and sliced tomatoes. Good dating overall. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed by cans in dry storage area. Contact pest control.

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. Backsplash of mixing bowl soiled with debris. Clean

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Health policy on site had 5 illnesses and not all 6. CDI- New policy given. Have staff all sign copies. For more information on employee health policy, please visit: http://meck.co/FoodSafety

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 Employee cutting arugula with bare hands. CDI- Arugula discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, garlic in oil mix, meatballs all recorded above 41F. Lettuce was overstacked, meat balls may have failed cooling but could not confirm, and garlic in oil was stored at room temp. CDI- All discarded. REPEAT 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Pan soiled with some debris. Tea nozzle soiled with dry debris. CDI - Both items cleaned on site.

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 . Multiple foods recorded above 41F. CDI (see chart). CDI- All discarded. Overstacked.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor. Keep off floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop stored on grate of soda machine. Knife stored in between two prep units.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Unconverted foods in WIC. Improvement noted from last time. REPEAT.

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 . Pork belly and raw chicken stored in reach in cooler recorded above 41F. CDI- 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 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 . Garlic in oil mixture date exceeded 7 days. CDI - Discarded

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

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 personal coffee cup stored on cutting board table. CDI - Moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods in WIC not covered. Keep covered.

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 . Raw chicken cooling from prep and marinade in reach in cooler and silan wrap. CDI - Wrap removed. CDI- Chicken moved to WIC.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee did not wash hands before donning gloves to prep food,CDI - Employee washed hands

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 . Spinach and fries recorded above 41F, CDI- Discarded. REPEAR

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory asterisk on ceasar dressing which contains raw eggs. CDI- Asterik added to menu

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open cup of water and coffee cup stored on prep shelf and cutting board.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef. CDI- Storage order reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer wheel had debris on it. PIC stated slicer was used last night. Assure that product is broken down entirely and goes through a wash, rinse, and sanitize cycle. CDI- Cleaned on site. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Quart spray bottle recorded at 0ppm. CDI- Solution discarded. REPEAT. Points not escalated due to different nature of violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, carm. Onions, crab cakes, raw eggs in unit holding above 41F. Products discarded. Repair for unit will be called. VR.

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. Canola oil not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Boxers stored on floor in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine not properly sanitizing . Recorded at 0ppm chlorine. Facility is only serving about 20 meals a night right now and will use 3 comp. sink unit repaired. EcoLab is coming tonight to repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter and baked potato holding above 41F (see chart). CDI- 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 Rice and pasta had a date that exceeded 7 days. CDI- Discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Quart Sanitizer bottle not labeled. CDI- Labeled.

6-201.14 Floor Carpeting, Restrictions and Installation - C Carpet present in upstairs bar area. Remove carpet.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on shelf above raw calamari. Both ites were wrapped and in containers. CDI- Items rearranged.

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 In House pickles, jalepeno escabeche dated past 7 days. CDI- Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed frozen chorizo and milk not dated. CDI- Dated

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No Consumer advisory on QR menu for Salmon and Flat iron steak. CDI- Added during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf High bleach COVID cleaner not labeled. CDI- Labeled.

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

3-304.12 In-Use Utensils, Between-Use Storage - C Ice wand stored on shelves in WIF, shelves were dirty. Keep wand wrapped in silan wrap when storing on ice.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal drink stored on prep surface in kitchen. CDI: drink removed and discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked by dry storage bin. CDI: bin relocated. Observed metal pan stored inside handsink at 1st floor bar. CDI: pan removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels in employee restroom. CDI: paper towels were restocked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine in kitchen not dispensing sanitizer properly - 0ppm chlorine. Dishmachine was primed by EHS. Dishes ran through several cycles. Ecolab was notified. CDI: employee was able to fix dishmachine during inspection - 50ppm chlorine. Highly recommended keeping a log of dishmachine checks and monitoring concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on interior of ice machine at server area. CDI: cleaning process started.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold holding inside undercounter low boy cooler > 41F (see temp chart). CDI: all TCS food items removed and discarded. Maintenance rep was on site during inspection. Cooler was repaired and temperature dropping while on site. Observed TCS cold holding inside taco prep cooler > 41F (see temp chart). CDI: all items 45F and above removed and discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several coolers missing internal thermometers.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles with no labels.

Repeat: General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor due to earlier delivery in freezer. Points not taken due to nature of violation.

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff not wearing hair restraints while handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces while not in use and under cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, meatloaf, tomatoes, and rice all above 41F in the walk in cooler. PIC explained that the facility had received a shipment and items on the speed rack had been moved out of the walk in cooler. CDI- items were placed back into the walk in cooler for more rapid 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 a container of potato salad at 55F in the walk in cooler. PIC stated that item had been prepped this morning. The container had a tight lid preventing cool air circulation from cooling the food down properly. CDI- PIC placed potato salad on a flat metal sheet tray.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around the downstairs bar area.

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 a dented can stored with other non dented cans in the dry storage area. CDI- PIC relocated can to the office. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with minor food debris. CDI- PIC relocated items to dish washing area for cleaning.

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 container of potato salad and chicken salad prepped today with tightly fitted lids. CDI- PIC removed covering for more rapid cooling.

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 a dented can stored with other cans used for the facility. CDI- PIC relocated can to the office

4-501.11 Maintain equipment in good repair. Observed cracked and missing pieces of the fan cover in the walk in cooler. Have repaired.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of pimento cheese dated 12/16, butter aoli dated 12/16, and a container of pasta in the walk in cooler dated 12/17. CDI-PIC voluntarily 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 boxes of food stored on the floor in the walk in freezer. CDI- items relocated off the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer stored as clean with visible food residue on the blade cover. CDI: Mixer sent to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, marinara, gravy, and mashed potatoes holding less than 135F in hot box. CDI: Fried chicken and gravy were voluntarily discarded and mashed potatoes and marinara were reheated to 165F on stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs at 63F and pimento cheese at 51F. CDI: Both products were voluntarily discarded by PIC.

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 7 containers of egg whites with expired dated or no dates, cream cheese, beans, soup, and meat loaf with either expired fates or no dates. CDI: All undated or expired items were voluntarily discarded. 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 butter held using TPHC with no written procedure. CDI: EHS emailed procedure template and PIC filled out on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fried egg on burger for brunch menu with no disclosure asterisk to tie item to reminder at the bottom of the menu. VERIFICATION REQUIRED within 10 days to determine compliance.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic take out boxes displayed with food contact surface facing up. CDI: Boxes inverted.

4-502.11(A) Maintain utensils in good repair. Observed three badly burnt plastic containers which were no longer smooth or easily cleanable. REPEAT. CDI: Utensils discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips on site during inspection. CDI: EcoLab brought QAC strips 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 dish machine drainboard and hand sink loose from wall and in need of re-caulking. 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 around vent covers with heavy dust buildup.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks left out on prep surfaces and overtop of prep area flip tops. Items were all discarded by PIC. Do not store employee drinks above food or utensils, or in areas where they may contaminate such items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer container at the three compartment empty during inspection. Refilled by employee and correct concentration subsequently observed. Observed bar area dish machine that had been in use not dispensing any chlorine sanitizer ppm during inspection. Sanitizer line to the dish machine had been disconnected, was repaired by PIC during inspection. Subsequent ppm of chlorine sanitizer was observed to be in compliance.

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 cooked tomatoes and heat treated beets left out in the prep area under no refrigeration or active cooling method for up to an hour and at temperatures less than 135F. Once items reach 135F, an active cooling method should be used to quickly cool the foods. Tomatoes and beets were placed in the freezer to rapidly cool, proper time/cooling rate observed after EHS intervention.

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 chow chow container labelled for 3/12/18, which contains heat treated cabbage. Item was discarded by PIC as it had exceeded the 7 days allowed for storage at 41F or below. No other date marking issues observed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several various chemical spray bottles not labelled with the contents of the sprayer. Items were labelled during 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 cooling process for hot foods involving leaving the items on a sheet rack in the prep area, with no active cooling method or temperature control utilized once the items hit 135F or less. EHS had PIC place the sheet pans into the walk in freezer, rapidly cooling the items to meet time/temperature requirements.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths left out on prep surfaces including cutting boards and cooler surfaces. Items must be returned to a sanitizer bucket after use. Observed facility using wiping cloths as cutting board stops to prevent movement of the board during use. Facility should use a non-absorbant, cleanable surface such as a rubber mat for this as wiping cloths will absorb any moisture/contaminants from the cutting board process and become a vehicle of contamination.

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 one handle-less container stored directly in a dry goods flour container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers in the clean dish area stored stacked on top of one another while wet. Items were un-stacked and allowed to dry by employees.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items such as napkins on the floor of the upstairs storage area.

4-502.11(A) Maintain utensils in good repair. Observed two burnt plastic food containers. Items were discarded during inspection by PIC. 4-501.11 Maintain equipment in good repair. Observed one damaged undergrill cooler gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several large re-purposed food bucket containers. Sticker debris must be removed during the wash/rinse/sanitize process, as stickers are unable to be sanitized as they are not a clean surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several large storage containers stored directly in front of hand washing sink in kitchen, near prep sinks, blocking access. CDI, large storage containers were removed to allow access to hand washing sink. Observed bottle stored in hand washing sink at second floor bar. CDI, bottle was removed by PIC. Repeat 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handwashing sink in employee bathroom. CDI, paper towels were provided during 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 45F. -P Observed mashed potatoes in walk in cooler above 45F. PIC stated mashed potatoes were cooked the night before and placed in cooler to cool over night. Mashed potatoes never reached 45F. CDI, PIC voluntarily discarded product.

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 egg whites stored in under counter cooler, prepared on Monday prior to inspection, without date mark. CDI, egg whites were marked with correct date by PIC. **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 watermelon sauce, made in house, with date mark of October. CDI, PIC voluntarily discarded sauce. Observed food such as chicken, with date mark of 11/23. No foods had been prepared during inspection. Chicken was dated with date of day the product was removed from WIC. Employee did believed today was 10/23. **3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods in walk in cooler holding temperature above 42F, with date mark of 11/17.

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 mashed potatoes cooling from night before in WIC. Mashed potatoes were stored in large metal pan, at bottom of speed rack. The top of metal pan was very close to the sheep pan above, not allowing for adequate air flow. CDI, mashed potatoes were voluntarily discarded by PIC.

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 squeeze bottles, and other working containers not labeled with common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies throughout the establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Repeat 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes of cups, and other utensils stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor. Observed single service cups stored in direct customer path way, outside of lining or protective sleeve.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available to measure quat sanitizer concentration. CDI, test strips were provided by EHS, PIC has order new test strips.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash collecting around dumpster, observed old drink coolers and other equipment left out near dumpster. Dumpster area shared with 5 other restaurants.

Observed no hand wash signs in restrooms. Observed tea residue at hand sink in server station. CDI - instructed not to dump in hand sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.14 Post a handwash sign at each handsink.

Observed pork belly holding at 60 degrees. CDI - discarded. Observed onions on sheet pan, cooked sitting for 45 minutes. CDI - cooled to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed items past 4 day date mark past on pickles, and carnitas. Observed items in flip tops not dated. CDI - items discarded, items dated in flip top. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 disclosure for consumer advisory missing on atlantic salmon, add salmon to salad, tuna tartar, salmon sandwich and pork tenderloin. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf **Verification Required.

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

Observed trash collecting around dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit holding items above 45F. CDI: Products rapidly cooled in ice bath and unit turned down. All products at 45 or less by end of 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 large container of pasta covered with lid, prepped at 12noon. Pasta was above 45F. CDI: PIC directed employee to move it to a shallow pan and place it in the freezer for rapid cooling.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed one squeeze bottle with oil unlabeled. CDI: Item labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout bar areas. PIC advised to call pest control company.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Items separated for air drying.

2-301.15 Only wash hands in handwashing sink.-PF Observed wait staff wash hands in prep sink. CDI- PIC removed to hand sink

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 wait staff bare hand cutting bread. CDI- instruction 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 facility offering salmon undercooked with no letters of parasite destruction. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oyster prepping on cutting board of rolltop with ready to eat food on front line. CDI- removed to raw protein prep sink

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked tomatoe foods cooling after portioning in closed, full plastic containers at 60 F at 3pm and then 59 F at 330pm. CDI- cooling procedure changed

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 multiple cooked TCS foods on day 2 not date marked. CDI- date marked

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved no consumer advisory for egg whites of cocktail menu and Terrine on desert menu. VR

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

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 TCS foods cooling in closed, low surface are to volume ratio plastic containers in walk in cooler and open in poor ice bath.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered recptacles in ladies room.