CELLAR AT DUCKWORTH'S, THE

REPEAT 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags not in chronological order. CDI: Tags were placed in chronological order during inspection. Points not increased as last sale dates were recorded but tags were not in chronological order.

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 one pan of ground beef being stored over whole muscle steaks inside walk in cooler. CDI: Storage order was rearranged. 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 multiple metal pans with food and sticker debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items being held on TPHC with written procedures that did not include all procedures required by the code. MCPH handout was given. VERIFICATION REQUIRED TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 watermelon cooling at a rate of 0F/min inside prep top unit. CDI: Watermelon was moved to 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around dish area, 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on floor near walk in cooler. Remove

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in lowboy with sticker still attached

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 bowl inside container of blanched fries. CDI: Bowl was removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up glove off of ground then proceed to put on gloves and handle food without washing hands. CDI: Employee removed gloves and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink. CDI: Ice was removed

REPEAT 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags without last sale dates recorded. VERIFICATION REQUIRED.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed scallops, fish and burgers above 41F in cold drawers. EHS observed cold drawers not being shut all the way after they were opened. CDI: PIC placed ice bags on food items to cool down. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed fried onions and fried leeks being held on TPHC with regular date labels. Date labeled stated date and time items were placed on TPHC but the “discard” time was 3 days later. CDI: PIC placed 4 hour time hold stickers on items.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored above facility items in reach in freezer. CDI: Items were relocated.

REPEAT: 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. Observed employee drink stored on table of prep unit. CDI - Drink removed. -0.5-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed oyster tags being stored out of chronological order for months of November and December. CDI - PIC re-organized tags according to chronological order. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed short ribs, shredded cheese and grouper cold holding between 47-68 F in their respective units. See temperature chart. Discussion with PIC revealed that the items were recently filled in the units and short ribs were left out for an unspecified amount of time to reheat. CDI - Cheese and grouper relocated to the walk-in cooler and short ribs taken to the oven to reheat > 165 F> -1.5- 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 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. (P). Observed chorizo (1/3-1/9) and sundried tomatoes (1/5/-1/11) being held for resale in the facility past their 7 day requirement. CDI - Foods voluntarily discarded for compliance. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of butane fuel gel stored over the prep station downstairs. CDI - PIC removed/relocated the can to prevent contamination. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged prep top lids in kitchen, with one missing it’s handle. Repair or replace. 0 demerits due to different area observed and improvement from previous inspection. -0-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice accumulation on shelving units and on the door handle inside of the walk-in freezer, rusted shelving units in the upright reach-in unit, and food residue accumulating on surfaces under the flat top grill. Recommend higher cleaning frequency -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ice accumulation and debris on flooring inside of the walk-in freezer. Clean and maintain. -0-

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. Observed employee drink stored on floating shelving unit above the 3-compartment sink during active dish washing. CDI - Drink removed. -0-

6-301.14 Post a handwash sign at each handsink. Observed 1 kitchen hand sink, women’s and men’s restrooms without hand washing signage. CDI - Signage provided during inspection. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored over ready to eat burrata cheese in the walk in cooler. No physical evidence of contamination observed. CDI - Storage order was rearranged to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black microbial growth on metal catch plate inside shared ice machine. Increase cleaning frequency and maintain clean. REPEAT VIOLATION 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine in use during today’s inspection with sanitizer registering at 0 PPM chlorine after 3x attempts and PIC changing the sanitizer chemical bucket. EHS discussed with PIC on importance of daily verification of equipment with facility checklist. EHS verified upstairs dish machine is in good repair and sanitizing at 50 PPM. Staff instructed to utilize upstairs pass through dish machine until facility dish machine is serviced and sanitizing correctly. -3- VERIFICATION VISIT IS REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared braised pork cold holding at 47 F in the prep reach-in unit. CDI - PIC transferred food to the walk-in freezer which was rapidly cooled to < 41 F. -0- 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.

REPEAT VIOLATION: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no SOP for TCS foods being held on TPHC at the hot line. EHS pointed out TPHC written procedures for one of the hot line TCS foods (garlic butter) posted in facility’s office. CDI - Other TCS foods added to the existing TPHC form during inspection. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 just prepped oyster mushrooms, charred corn and duck cooling covered in plastic wrap in the walk in cooler. CDI - PIC uncovered each container to facilitate cooling process. -0.5- 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 stacked boxes of produce (avocados & limes) stored directly on the floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large and small metal food containers wet nesting on shelving units. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed shared walk-in freezer door unable to self close. Repair. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored at shelving unit and at prep stations. Replace/resurface. -0.5-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and food residue build up on floating shelving units above the 3-compartment sink, food debris accumulating on exterior door of dish machine and higher cleaning frequency needed on door frame of shared walk-in freezer. -0.5-

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 baseboards detaching behind two prep tables. Repair. -0-

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 three containers of oysters without their shellstock tags in the walk-in cooler. PIC stated they have the tags at prep top. Discussion on the importance of keeping the tag with the product. CDI - 2 of 3 containers of oysters voluntarily discarded as their tags could not be retrieved. -1-

REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed grayish pink and black biofilm build-up on metal catch plate inside two ice machines. Increase cleaning frequency and maintain clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine in use during today’s inspection with sanitizer registering at 0 PPM. From discussion with PICs, daily verification of sanitizer not conducted this morning. CDI - PIC contacted ALCO technician who arrived onsite and discovered a hole on dispenser line and repaired equipment. Dish machine now sanitizing at 50 PPM. EHS reminded staff on importance of daily verification of equipment with facility checklist. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed high temperature sanitizing dish machine (used for bar glassware) achieve a max of 157.5 F after 6 cycles. CDI - PIC contacted ALCO technician who arrived onsite and repaired dish machine via turning up booster heater. Final rinse temperatures recorded at 160 F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no SOP for TCS foods held on TPHC. CDI - EHS discussed and provided TPHC form during inspection. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door leading to exterior left open upon arrival to facility. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented canned goods (tomato sauce, coconut milk and pineapple juice) stored with intact canned goods at dry storage rooms. CDI - Dented products removed by PIC and voluntarily discarded. -0-

4-501.11 Maintain equipment in good repair. Observed shared walk-in freezer and large prep unit out of order. Units not in use. Facility waiting on repairs. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards. Replace/resurface. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no means to test final rinse temperature at dish machine. PIC has ordered irreversible registering temperature indicators for measuring the utensil surface temperature. -0.5- Verification visit is required.

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 water pooling at these areas: Flooring below ice machine and utensil shelving unit. Also observed rusting on flooring surrounding ice machine and at threshold of 1 walk-in cooler. Keep and maintain clean. -0-

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 personal food stored with and above resale foods in the upright reach-in unit. -0-

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. Observed employee drink on food prep table while active food prepping and personal drink stored on floating shelving unit above the 3-compartment sink. CDI - Drinks removed. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed grayish pink biofilm build-up on metal catch plate inside of the ice machine. Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pipette pasta and rice cold holding at 44 F in the prep reach-in unit. According to the PIC these were in the unit overnight. CDI - Items voluntarily discarded. No escalation of points due to improvement noted. -1.5- 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.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking. (Pf). Observed diced tomatoes prepared yesterday without date marking label. CDI - Allowed PIC to date mark tomatoes. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. (P). Observed container of buratta cheese held past manufacturers expiration date of 2/9/25 and sundried tomatoes held past its 7 day requirement (exp: 2/3/25). CDI - All items voluntarily discarded for compliance. -1.5-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 single service plastic cups being used to scoop seasoning and pipette pasta. -0-

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 oysters without the tag in the cooler drawer. PIC stated they have the tag. Discussion on the importance of keeping the tag with the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potatoes and etoufee above 41F in the prep top cooler. CDI - PIC stated that the product was not in the unit overnight and was placed in there today. Allowed PIC to cool back down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle honey not properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed oysters in a container stored on the floor. Elevate off the floor at least 6 inches to prevent contamination.

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 interior vents in prep top coolers and cooler drawers accumulating food debris. Clean and maintain.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on the ceiling and intake vents in the kitchen. Clean and maintain.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw grouper stored over ready to eat tuna in the walk in cooler. Observed raw chicken stored directly next to tuna in the prep top cooler/reach in portion. CDI - PIC relocated the grouper. Chicken was relocated. 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 blanched cauliflower prepped today without datemarking. Observed chorizo in the reach in cooler without datemarking. CDI - PIC date marked the cauliflower and chorizo. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cookline food handler without effective beard restraints. Provide.

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 moray cheese just prepped and cut, covered in plastic and deep containers. Observed pancetta just prepped in a deep container and covered. CDI - PIC uncovered and decreased the amount to ensure rapid cooling. Pancetta was cooked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following temps in the walk in cooler: short ribs 45F and pico 50F. PIC stated they were cooled and cut and then placed in the container covered. CDI - PIC placed back on a sheet pan to cool rapidly to 41F and below. Observed noodles in the reach in cooler temped at 45F. PIC stated that the noodles were taken out for service and then placed in the cooler. CDI - uncovered to cool down to 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 garlic creole butter without a time. PIC stated the butter was prepped at 4PM. CDI - Allowed PIC to time. Follow procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods short ribs, noodles and pico covered after prepping. CDI - short ribs were placed on a sheet pan in the walk in cooler and noodles and pico were uncovered. 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 .

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed oyster in the cooler drawer at cookline without tags. PIC stated that the tags are with the box in the walk in cooler. Explained that the tag shall be with the product at all times. CDI - PIC voluntarily discarded the oysters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta and cooked asparagus above 41F in the reach in prep top cooler. These items were just prepped. CDI - PIC placed back in to the walk in cooler cool back down to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a spatula and knife stored in between uses in between equipment. CDI - PIC 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 interior vents in prep top cooler accumulating food debris. Clean and maintain.

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 employee drink on food prep table while prepping foodCDI - drinks were removed and relocated.

-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 beef short ribs and Mac n cheese sauce without dates. PIC stated that the short ribs were prepped yesterday and the Mac n cheese sauce was made 2 days ago. CDI - allowed PIC to date properly

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 vegetable broth cooling covered with a lid. Observed prepped today etouffee in the reach in cooler covered with plastic and temped at 42F. CDI - PIC uncovered to allow to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic cup used to scoop out cooked pasta for portioning. Provide a scoop with a handle to prevent touching the food.

-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 . Observed small prep top cooler at the cookline ambient air of 49F. Temped cut watermelon (46), mozzarella (50), salmon (50). CDI - PIC voluntarily discarded all TCS foods in the unit and has call out for repair. Compliance visit to follow up on the unit.

-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 made in house creole butter with a prep date of 11/22, expired. CDI - PIC voluntarily discarded. PIC was unaware that this product had to be used within 7 days. Stated to the PIC that this product to made in house and additional ingredients is added to the butter, which then the date marking rules would apply. Kept at half demerits.

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 sugar and grits not labeled in the dry storage containers. CDI - PIC labeled.

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 employee drinks on food prep tables. CDI - drinks were removed and relocated.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in the dry storage. PIC stated they no longer use these products. CDI - Removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons and limes over ready to eat drink mixes in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

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 pasta in the reach in cooler above 41F. Temped TCS products in the unit and all were below 41F. Cooling may have been the root cause of the pasta not being at 41F or below. CDI - PIC voluntarily 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 . Observed container of hard boiled eggs not date marked. CDI - PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Bleach spray bottle stored over the warewashing sink. CDI - PIC removed/relocated the spray bottle.

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 general cleaning of gaskets on refrigeration units needed. Observed fry cutter plate accumulating food debris and dust. Clean

5-205.15 Maintain a plumbing system in good repair. Observed the handsink in the small prep room, slow to drain. Repair.

Repeat Violation: 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 about 4 tags missing dates last shellstock was used. Improvement noted. Tags were kept in order and facility is doing a much better job with organizing tags. Points not escalated due to improvement. VR required to ensure tags dates are being written on tags

Repeat Violation: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed chopper blades and slicer with food debris/build-up remaining. According to PIC both pieces of equipment had not been used yet today. CDI: equipment was taken to dish machine to be cleaned. Did not observe any metal pans that were dirty. Points scaled back due to improvement.

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 Carolina gold rice, risotto, and etoufee holding > 41F(see temp chart) inside bottom of sauté cooler. Top part of cooler was holding borderline temps. CDI: items were removed and taken to walk-in cooler; service order placed for cooler.

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 a container of short ribs dated 6/21/22 inside walk-in cooler. CDI: ribs were 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 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 cut watermelon in walk-in cooler that was made yesterday without date mark. CDI: dated properly by PIC.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in freezer. Cooler racks inside walk-in cooler have been replaced. Points were scaled back.

REPEAT VIOLATION: 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 mussel and oyster tags not kept in chronological order. Observed some months were mixed in together with other months. CDI; PIC in process of restoring order to tags. Discussion with PIC to get rid of some of the old tags to ensure they are not getting mixed in with the new tags. Improvement noted. Observed all tags kept with each batch.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored on dry storage shelf with food debris/build-up remaining. CDI: pans removed from shelf and taken to dish pit area to be cleaned.

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 a large container of vegetable stock dated 3/4/22 inside walk-in cooler and 2 small plastic containers of pork chorizo one dated 2/23/22 and the other dated 2/28/22 that had expired past 7 days. CDI: all products were discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a metal pan of short ribs inside walk-in cooler without date mark that was made yesterday. CDI: dated properly by PIC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor in main kitchen area. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets with wiping cloths at 50ppm. CDI: corrected to proper concentration.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer or testing method available for testing dishmachine. CDI: educated the PIC on appropriate equipment that is needed in order to comply.

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 mussels and oysters that had been prepped and stored in coolers in main kitchen without tags attached. Educated PIC and discussed obtaining duplicate tags so that they can be kept with all shellstock for the batches. CDI: original tag was copied and placed with batches inside prep cooler until duplicate tags can be obtained form distributor.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored on dry storage shelf with food debris remaining. CDI: pans removed from shelf and taken to dish pit area to be cleaned.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed braising liquid with vegetables for short ribs at 50F in center that had cooled down from last night. CDI: product was properly disposed of. All other items were cooled properly from last night.

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 bin of flour in dry storage room, baking soda, and some other spices/seasonings in main cook area not labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler. Observed torn gaskets on broil cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in prep room with black and pink build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC holding foods including pork cheeks, lentils, grits, scallops, corn, watermelon, etc > 41F (see temp chart). Facility has just received a produce delivery and was in and out of the cooler in addition to conducting inventory. Cooler door stayed closed and temperature thermostat was turned down. CDI: Cooler temperature dropped down to 35F after about 20 - 30 minutes.

REPEAT VIOLATION: 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 veggie stock and clarified butter not dated inside right side cooler that was made yesterday. CDI: items were properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed fingerling potatoes and 3 containers of cooked shallots that were dated 8/7/21 that had expired past 7 days inside broiler cooler. CDI: all items were properly discarded. Next inspection will warrant full points if not corrected.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags from January and some from February not bearing date last one was sold. Observed last dates documented on ones from March and April. CDI: education provided to operator on keeping a better system for tags to ensure dates is written consistently. Due to this violation being repeat for more than 2 consecutive inspection, facility will have to develop some type of SOP to ensure all tags bear date last oyster was sold. Senior EHS will conduct a compliance follow-up visit to ensure a plan/procedure is put in place for tags.

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 buttered leaks, macaroni sauce, and Shatiki mushrooms that expired past 7 days inside standup 1 door reach-in cooler. CDI: products discarded. Observed inside make table cauliflower and butternut squash puree and broccolini expired past 7 days. CDI: items 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 no date on cream sauce stored inside one of the stand - up reach-in coolers. Sous chef was unaware of when sauce was prepared. CDI: sauce was discarded.

General Comment: 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 creole butter sitting out at room temperature. According to sous chef this item is on TPHC. Observed no procedures or times recorded. CDI: reviewed TPHC procedures and e-mailed form; start time was documented.

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 cut watermelon that were cooling inside one of the reach-in stand-up coolers at 49F and covered with plastic. CDI: moved to sheet pan and transferred to walk-in cooler downstairs to finish cooling properly.

General Comment: 3-501.13 Use approved thawing methods. Observed chicken downstairs cooling without water running over top. CDI: chicken transferred to container with water at 63F ran over top.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at handsink in main kitchen and bar only reaching 55F. Work order has been placed for repair. VR in 10 days to ensure water at hand sinks is repaired.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed last date oysters were used missing on tags for a couple of months. VR within 10 days to ensure dates are being recorded.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic cream sauce in grill cooler at 48F. CDI: sauce moved to ice bath and temperature dropped to 41F.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counter surfaces in main kitchen while not in use.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container being stored down in pasta inside prep cooler at main kitchen.

General Comment: 4-602.13 Nonfood Contact Surfaces - C. Observed smoke/grease build-up on hood filters in main kitchen.

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 some shellstock tags not in chronological order that were kept in zip lock bag. CDI: process started for organizing tags by month.

General Comment: 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 incorrect dates on a few food items inside walk-in cooler and reach-in cooler upstairs in kitchen. Items had been pulled from freezer but new dates were not added. CDI: products were re-dated. Overall most of all items were dated properly.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets reading below 150ppm. CDI: dumped and refilled at proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some sheet trays that had been wet stacked.

4-501.11 Maintain equipment in good repair. Observed most of all the shelving inside the walk-in cooler is rusted. Observed worn dish racks.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build-up on walls especially at dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal bowls, plates, and deli meat slicer on the food contact surface with debris build up. Ensure to increase cleaning frequency. CDI PIC placed items at the 3 comp sink to be properly cleaned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee actively prepping food without a hair restraint. Observed several employees with facial hair without a beard guard. Ensure employees wear proper hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several non-food contact surfaces (shelving of equipment, NFCS of slicer, containers of equipments, etc.) with debris build up. Ensure to increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind equipment, walls behind the 3 comp sink, grouting around 3 comp sink with debris build up. Ensure to increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the bar area. CDI- PIC retrieved paper towels for handsink

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice used for consumption in contact with ingredient squirt bottles at bar area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ceramic plates stored food contact side up with crumbs/debris accumulation on them on the bottom level of a shelving unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelf located above the char grill.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the female restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, in shell eggs stored above ready to eat foods in a small, reach in cooler. Items were rearranged with raw shell eggs placed on the bottom rack. Eggs are not served undercooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked arugula in a flip top cooler. Overstacked portion was removed and cooled rapidly in a nearby cooler. Do not stack leafy greens or other potentially hazardous foods above the level that the flip top can adequately cool foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces, on aprons and under cutting boards in the kitchen area. Wet wiping cloths must be kept in and returned to sanitizer after each use. A non-absorbant, easy to clean surface such as a rubber mat would be better suited to keep under a cutting board as absorbant materials easily become vehicles of contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested plastic and metal containers in the clean dish areas. Items must be allowed to air dry after the wash/rinse/sanitize process to prevent providing a moist environment for pathogen growth.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat of the three compartment sink with cabbage and other food debris present. Vat was drained and cleaned.

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 slight floor damage in the basement area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands. CDI, food employee washed hands without re-contaminating hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat tuna. Eggs are not served undercooked. CDI, items were re-arranged.

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 mac n cheese in large, covered plastic container, from previous night at 54F. CDI, PIC voluntarily discarded mac n cheese. Repeat

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut tomatoes without label. PIC did not know when the tomatoes had been cut. CDI, PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mac n cheese cooked on 12/20 above 45F. Mac n cheese was placed in large, covered, plastic container in walk in cooler the previous night. Mac n cheese did not reach 45F within 6 hours. Ensure cold air is allowed to flow around product to allow for removal of heat. CDI, PIC voluntarily discarded product.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed expired quatt test strips being used. CDI, EHS provided test strip. PIC will acquire more.

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

PIC was unsure of all illnesses required. CID - gave handout and reviewd requirements. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P

Observed interior of ice machine collecting reisude. Observed soda nozzel collecting residue at bar. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed sofrito chicken at 46 degrees in walk in cooler made previous day. CDI - discarded. 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 shrimp ceveche sauce damaged 6/23 at 44 degrees. Item must be discarded after 4 days if holding between 45 and 41 degrees. 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 pastrami hanger steak not indicated it would be raw or undercooked. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed one hard cheese not labeled in single door cooler in kitchen. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed lights not sheilded or shatterproof in in dry storage and in the room with tihe 1 door freezer. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with stickers from the previous item it held. CDI: Containers set aside to remove stickers

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility done, dehydrated yogurt. Yogurt is dehydrated over a 6 hour period of time. PIC directed to obtain pH of yogurt from manufacturer. IF pH is below 4.2, food is non-TCS and may be dehydrated. CDI: Use of product discontinued and dehydrator removed from prep area. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. CDI: Containers set aside to re-W/R/S and then air dry.

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 small container of cooked chicken on day 8 CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer avisory on drink menu failed to meet requirements. Add footnote stating These drinks contain raw egg and complete the consumer advisory

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 mac n cheese sauce cooling in covered low surface area to volume containers at 99 F for one hour. CDI-changed to open shallow hotel pan

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containres of unidentifyable foods not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed fruits atop bar too close to patron seating and boxed cokes on floor in bottom kitchen outside Cellar cooler. CDI- removed from floor

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wooden floor transition and railing from Cellar kitchen to Cellar back room not to be smooth and easily cleanable.