INK N IVY

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No clean up procedures on site. CDI - Provided. For more information 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 Main dish machine and bar dish machine did not record proper bleach concentration. Main machine primed and call for Auto-Chlor placed for bar dish machine. VR. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Both ice machines had black grime build up on inside. REPEAT

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) Buffalo chicken dip recorded with no date. PIC knew date of prep and dated as so (7/13). 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 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No asterisk on steak and eggs cooked for brunch menu. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottles not labeled at bar. CDI - Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed in downstairs WIC areas. Contact building and pest control to address.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Black bus tubs stacked on top of each other and not allowed to air dry.

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. Gaskets in reach in coolers in need of cleaning. Shelves in need of cleaning in WIC. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit / diarrhea clean up plan on site. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in WIC. CDI - Discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Tray of cooked wings stored right next to raw wings in reach in cooler with edges of pan touching. CDI - Cooed wings removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had pink build up in interior. Clean. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One unlabeled Chemical bottle. CDI - Discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Mahi was not thawed according to instructions on package. PIC will thaw by slitting package.

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. Scoop with handle stored in ice with handle touching ice in bar.

4-501.11 Maintain equipment in good repair. WIC shelve rusting. Repair/replace.

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. Shelves in WIC building up Debris and in need of cleaning. Clean. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor damaged and in need of repair.

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee dropped raw chicken into fryer, discarded gloves and donned new pair and began working with RTE foods without washing hands.. CDI - Stopped and directed to wash hands which he did.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has pink build up on inside wall. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple cold holding violations; observed some items in flip tops and reach in temp. Abused. Observed entire WIC not holding properly. CDI - All TCS Foods discarded. Call placed for repair; repair man to arrive later today. Use downstairs WIC in meantime. VR. THIS IS FOURTH VIOLATION IN A ROW. FACILITY MUIST MEET COMPLIANCE OR BE SUBJECT TO PERMIT ACTION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One green cutting board scarred and in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips on site. CDI - Provided

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. Shelves, in need of cleaning, exterior portion of equipment still has sticker residue. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items recorded above 41F in different coolers as well as dressing cooler not holding proper temps. CDI - All products discarded and call for cooler repair placed. REPEAT. Facility is making improvements in cold holding but still needs to meet compliance. VR to ensure compliance on cooler 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 .

3-501.15 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 Bagged pasta cooling in WIC in tight baggies, PIC stated per SOPs pasta should not be bagged until all pasta is cooled down on a sheet tray. CDI - pasta was still in cooling window and transferred to sheet tray for proper 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Wet stacking of containers observed. CDI - Stacked to allow air drying

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink on prep line blocked by cart. CDI - Cart removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at dish area handsink. CDI - Provided. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided. Keep handsinks stocked and prepared at all times.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon offered undercooked on menu. Facility had old letters but did not have a current letter from supplier guaranteeing free of parasites. CDI - Obtained during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer and some fryer baskets stored as clean had debris in interior and on wiring. CDI - Fryer baskets discarded and dicer brought to dish machine. 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 Alfredo sauce in WIC 1 recorded above 41F. Suspected cooling issues. Entire WIC in basement recorded above 41F. CDI - Minimal food in cooler. TCS foods discarded (see chart). VR. REPEAT 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lamb meatballs and potatoes did not have a date. CDI - Dated. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Shelves in WIC are rusted and need replacement.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink on the make line. CDI - Soap provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two moldy onions stored. CDI - Discarded.

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. Box of raw eggs stored on top of box of cake biscuits. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Two ice machines had black grime build-up in interior of machine. Clean machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Alfredo sauce, blackened chicken pasta sauce, lettuce, raw fish all recorded above 41F, CDI - Discarded. Suspected cooling issues in sauces. Discussed better way to cool sauces. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Lid to flour bin was cracked. CDI - Discarded.

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. Non food contact surfaces in need of cleaning; gaskets, bottom of coolers, etc

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 Large container of ranch cooling improperly in large plastic tub. CDI - Ranch portioned out and cooled correctly. 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 .

4-601.11(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. Gaskets, shelves in WIC, hood vents, exterior of tables/equipment all in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Menu laying on top of server handsink. CDI - Menu removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. CDI - Machine primed and sanitizer recorded correctly 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch and black sauce recorded above 41F, CDI - Discarded. Points not escalated due to improvement in cold holding since last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board scarred and in need of replacement. Replace

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor damaged near back prep area. Repair.

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 coffee stored on back prep table. CDI - Drink removed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods in reach in drawers recorded above 41F. Drawers are not supporting temp of 41F or below. CDI- Foods discarded and iced down. Repair called on site. 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 .

3-501.15 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 Chicken salad cooling in reach in cooler. CDI - Brought to WIC for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Floors damaged near back prep area

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 stored on top of ice machine. CDI- Moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box of raw mushrooms stored on near handsink blocking access. CDI- Moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in two handsinks, CDI - Provided

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer dispenser not dispensing correct Quat (50ppm and below). Facility will use bleach until dispenser repaired. VR. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two plates soiled with food, CDI- Brought to dish machine. 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 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Diced tomatoes cooling in WIC with plastic wrap on. CDI- Wrap removed. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw meat thawing in sitting water. CDI- Water turned on.

4-501.11 Maintain equipment in good repair. Ice scoop chipped, CDI - Discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored above RTE noodles. CDI - Noodles moved. For more information on food storage order please visit: http://meck.co/FoodSafety '

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 9 cans severely damaged, CDI - Segregated and removed from use.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses One sanitizer bucket recorded at 0ppm.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket recorded at 0ppm Quat. CDI- Re filled and tested for 100ppm Quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed. 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. Bottom of reach in coolers in need of cleaning. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser did not dispense soap at back handsink. CDI- Repaired on site.

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. Scoop for flour was stored in with handle touching food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of metal containers observed.

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. Gaskets in need of cleaning,. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Lettuce and tomatoes were cooling in tight silan wrap. CDI- Unwrapped. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand stored in freezer touching dirty shelves. CDI - Removed, store in silan wrap so it is not touching dirty shelves.

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. NFCS areas in need of cleaning.

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. Personal coffee cup stored on high self above prep station, 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Pasta that was cooked last night and cooled overnight was recorded at 43F this morning, Failed to cool to 41F. CDI- Discarded, Use sheet trays for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pasta, raw shrimp, and melted butter recorded above 41F. CDI- All discarded, REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Pasta cooled incorrectly as well as beer cheese in reach in recorded at 51F, CDI- Cooled down in WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at 0ppm Quat, CDI- Exchanged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

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. Floor under bar sinks in need of cleaning.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy did not include nontyphoidal salmonella. CDI: EHS provided PIC with a copy of the updated employee health policy with all 6 illnesses.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for vomit and diarrhea clean up on site. CDI: EHS provided PIC with state plan via email and PIC printed it during inspection. Facility did have a kit put together.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored over ready to eat items in the walk in. Observed unwashed lettuce and tomatoes stored over ready to eat items in walk in. CDI: EHS provided PIC with storage order diagrams. Items rearranged. REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed citrus stored over raw chicken in walk in cooler. CDI: EHS provided PIC with storage order diagrams. Items rearranged. 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 Observed open box of raw burger patties stored over fish in reach in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed stock sanitizer bottle at the dish machine in the kitchen was empty. Dish machine was reading 0ppm. CDI: Bottle replaced, machine primed and machine was reading at 50ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quart of cream holding at 50F, quesadillas at 42F and lettuce at 42F in reach in coolers. CDI: Cream was voluntarily discarded. Quesadillas and lettuce were rapidly chilled to 41F in walk in. PIC performs line checks several times a day and stated that the cooler with quesadillas and lettuce was temping at last check. REPEAT VIOLATION Previous violation corrected. Overall PIC has strong managerial control due to frequent temp checks and follow up with staff seen today. Any violation of cold holding on next inspection will result in full points being deducted.

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 on date marking please visit: http://meck.co/FoodSafety Observed portioned linguine and portioned meatballs with dates of today when PIC stated that products were cooked yesterday. CDI: Items were properly date marked. EHS and PIC discussed date marking requirements. REPEAT VIOLATION

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 handle for scoop down in panko. CDI: Scoop removed. 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 wall corner on column near expo window with a large gap.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed main ice machine chute with black/gray build up. REPEAT VIOLATION Points not escalated due to it being unclear from previous inspection which ice machine had build up.

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 pasta cooling while covered and in deep pans at a rate of .017F/min. CDI: Product was rapidly cooled to 41F with ice. Observed chicken quesadillas cooling at a rate of .04F/min. CDI: Product was uncovered and separated to cool to 41F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts hot holding below 135F in oven. CDI: Product was rapidly reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the reach in cooler on the bottom shelf above 41F. Shelves above the shrimp were blocking the air flow. Items were rapidly cooled to 41F. REPEAT VIOLATION Previous violation corrected

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 lamb meatballs on the line from 8/13. CDI: Product voluntarily discarded. Observed no date mark on salsa fresco or goat cheese. CDI: Products were properly labeled. Overall facility has a good date marking system in place.

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 cooling in large, deep hotel pans while tightly covered. CDI: Pasta was rapidly cooled with ice. Observed quesadillas cooling in walk in cooler while tightly wrapped and stacked. CDI: Quesadillas were uncovered and separated for rapid cooling. Observed Alfredo sauce cooling in deep plastic container. After over 1.5 hours product had only moved 10F. Product was still above 135F and therefore was not marked under #18. EHS discussed the cooling method of this sauce with the PIC who stated that this is the normal practice. CDI: Product was placed into ice and cooled with stirring. Product was at 101F when EHS left facility.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing on the drain board of a sink. CDI: Some was moved to the walk in and others were moved to thaw under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut kale was stored over stacked so that it was coming in contact with the top of the prep top cooler which had some debris on it. CDI: Kale was removed. Observed employee food items stored throughout facility above customer food. CDI: Items relocated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in a 1/3 pan with some water and black build up. CDI: Scoop and pan were washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. CDI: Bowls were separated. Observed employee towel drying dishes as they came out of the dish machine. CDI: EHS educated employee on proper drying methods.

4-501.11 Maintain equipment in good repair. Observed loose gasket on cooler drawer near fryer station, preventing drawer from fully closing. Observed 2 gaskets on reach in part of salad prep top are split. PIC called the gasket company and made an appointment for gaskets to be replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips on site for 3-comp sink and buckets. CDI: Test strips were provided by the dish machine technician during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build up on prep top part of salad cooler. Observed debris around edges of well in the prep top cooler with the dressings. Ensure more frequent cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not dispensing soap. CDI- Machine adjusted to dispense soap.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had some build up on back wall. PIC will set up a deep cleaning for machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice recorded above 41F (see chart). CDI- Discarded. REPEAT. Points not escalated because overall cold holding was excellent.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several containers with bits of tape/sticker residue. Remove all tape/stickers before running through dishmachine. CDI-moved back to dishmachine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and 2 types of batter >41F. Ice had melted in ice bath. CDI-all voluntarily disposed of. Make sure ice is replenished throughout shift

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed salmon that is served undercooked on menu without asterisk. Verification required

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in a container of water. Store on a clean dry surface and send to dishmachine every 4 hours minimum

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed beer coolers need wiping out of debris

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at hand sink in outside bar. Repair sink so drains properly.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash on ground and under compactor. Keep area clean

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed speed pour bottles soiled with food waste stored as clean. CDI: PIC sent items to be washed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup forming inside ice machine.

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 chicken in walk-in cooler not meeting cooling rate. Chicken went from 44F to 46F in approx. 80 minutes. CDI: PIC placed chicken into shallower pans and uncovered product. Observed cooked macaroni noodles in walk-in cooler not meeting cooling rate. Macaroni noodles went from 70F to 65F in approx. 80 min. CDI: PIC placed macaroni noodles in shallower pans and uncovered product.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods (prepared 08/10/20-08/12/20) throughout various units in facility held above 41F- chicken, shrimp, lettuce, tomato, and cooked noodles. Several items over stacked in containers and lids of units left open when not in use. CDI: PIC voluntarily discarded product. Observed housemade bleu cheese dressing being held above 41F in 2-door refrigerator. Prep date of 08/10/20. Food employee stated product had been sitting out. PIC moved prodcut to walk-in cooler to attempt cooling within 4 hour time parameter, which product did not meet. CDI: PIC voluntarily discarded product.

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 not time labels on buttermilk blend used for breading chicken. CDI: PIC placed time labels on product.

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 several TCS foods being cooled improperly- raw chicken stacked and wrapped in plastic wrap, macaroni noodles in deep insert pans, and cooked chicken in deep plastic container and wrapped in plastic wrap. CDI: PIC uncovered products and moved to shallower pans. PIC agrred to use extra speed rack going forward to aid in faster, more efficient cooling.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. CDI: PIC contacted pest control company.

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 scoop in bulk container next to grill stored with handle in contact with product. CDI: PIC turned handle upright.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on clean dish rack. Spoke with PIC about adding another drying rack where rolling cart is stored.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards at prep table by entrance to kitchen. 4-501.11 Maintain equipment in good repair. Two lights out in vent hood.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed building contracted alarm system employee smoking in basement/parking garage dry storage area. CDI: PIC directed employee to not smoke in this area due to exposure of food items and single service items. Employee put the cigarette out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, pulled pork and pulled chicken in coolers above 41F. CDI: Shrimp voluntarily discarded. Pork and chicken rapidly cooled to 41F by end of inspection. REPEAT VIOLATION

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 pimento cheese (2/27), tomato chutney (2/27), Tasso gravy (2/26), and creole sauce (2/24) more than 7 days old. 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 pulled chicken. CDI: Product properly date marked. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep top near fry station. REPEAT VIOLATION Previous gasket has been replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in equipment throughout facility including in basement walk in, on shelving in main kitchen walk in, in prep tops along rails, and in bottoms of reach in coolers and freezers. Observed some food build up on wedger and shelving under prep table. REPEAT VIOLATION

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 missing tile on floor just outside of walk in cooler. 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 food spatter and some build up on walls on line. Observed heavy dust accumulation on vent covers over 3 comp sink. CDI: PIC stated that new vent covers have been ordered. REPEAT VIOLATION

6-303.11 Intensity-Lighting - C Observed lighting in walk in cooler to be 1.2FC. Increase to 10 FC.

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 pimento cheese cooling at a rate of .017F/min. CDI: Product was spread out onto thin pans for cooling in walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items above 41F in various coolers including chicken thighs, chicken wings, steaks, special sauce, and lettuce. All other items in coolers were 41F and below. Facility has regular temp logs and items had been out less than 4 hours. CDI: Lettuce voluntarily discarded. Othere items rapidly cooled. REPEAT VIOLATION Overall good control of temperatures are in place. Previous violation corrected. Facility has established cold holding logs and is filling them out, as well as doing regular temperature taking.

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 wings date marked 10/22 and potato wedges date marked 10/21. CDI: Product voluntarily discarded. PIC stated that pans had not been changed, but product was cooked yesterday. Observed chipotle mayo date marked 10/17. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 no pre-written list of items held on TPHC, per company TPHC policy. CDI: List made.

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 romesco and pimento cheese cooling while tightly covered in the walk in. Observed tomatoes and romaine cooling in reach in cooler while tightly covered. CDI: Romesco separated and cooled in smaller portions in walk in. Pimento cheese cooled in an ice bath and then moved to thin pans. Tomatoes and romaine moved to the walk in. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler door on prep top on line

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment throughout facility in need of cleaning including the insides of refrigeration, around handsinks, on shelving, and gaskets/tracks of coolers. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls around handsinks and equipment with food debris and in need of cleaning. Observed towel and soap dispensers in need of cleaning. Observed hood in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw salmon in walk in cooler. CDI: Salmon relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples stored over ready to eat food in walk in. CDI: Pineapples discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw proteins and then handle a clean plate for ready to eat food. CDI: Plate taken to dish area. Employee doffed gloves, washed hands, and donned new gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked tuna in prep top. PIC stated that tuna is seared for 4.5 min each side. Corporate process is to sear tuna to order. CDI: Corporate process moved to. Tuna voluntarily 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 41F. -P Observed grilled chicken cooling at a rate of .18F/min in first cooling block in 1/6 pan while covered. CDI: chicken placed on sheet pan and cooled to 46F within 45 more min. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, shrimp, and tuna above 41F in prep cooler. CDI: Items rapidly cooled with bags of ice. Observed pineapple juice with "keep refrigerated after opening" from 4/9 above 41F in ice. CDI: juice rapidly cooled. EHS recommends putting juices labeled "keep refrigerated after opening" on TPHC during rush/peak times. TPHC paperwork sent via email today.

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 chick pea salad date marked 4/4 in reach in cooler and small pan date marked 4/7 in prep top. Product was all from one batch. CDI: Product labeled 4/4.

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 grilled chicken cooling in reach in prep unit while tightly covered in a deep pan. CDI: Product relocated to sheet pan in walk in cooler. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION

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

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed ice being used to cold hold juices in ice wells and also be scooped into drinks. CDI: Juices relocated to cooler. Ice wells will only be used for making drinks from now on. See #20.

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

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 tongs stored in sanitizer. CDI: Tongs taken to dish area for proper wash, rinse, sanitize.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored as clean in containers with grease and food debris build up. Observed employee cellphone directly on top of open box of gloves. CDI: Cell phone relocated. Observed employee drink and towel with debris on it sitting on top of clean plate. CDI: Items removed and plate taken to dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tops and vents of fryers with heavy grease and breading build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse thermometer in handsink. CDI: Employee educated on where to wash thermometer. Employee did not misuse handsink through rest of inspection. Observed handsink blocked by squeegee and step ladder at start of inspection. CDI: Items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes with food debris and plastic wrap stored as clean. CDI: Items returned to dish area for cleaning. REPEAT VIOLATION Improvement from previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed tasso gravy cooling in the walk in at a rate of 0F/min. CDI: Product uncovered, stirred, and placed on ice in the walk in. Rate of 0.16F/min. Observed sushi rice cooling at a rate of .009F/min in walk in. CDI: Product moved to flat pan and uncovered and rate of .3F/min achieved. 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 hand pattied burgers cooling in walk in cooler covered at rate of .005F/min. CDI: Products vented and product then cooling at rate of .05F/min and then at 41F by end of inspection. REPEAT VIOLATION

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 tasso gravy cooling in large pot while covered in walk in cooler. Observed sushi rice cooling while covered in walk in and in reach in coolers. Observed hand pattied burgers cooling in walk in while covered. CDI: All items uncovered. Sushi rice moved to flat pan for rapid cooling. Tasso gravy placed in ice bath, stirred, and placed back in walk in. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean utensils stored in plastic containers with dust and food debris. REPEAT VIOLATION Improvement from previous inspection.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in the kitchen and bar areas as evidenced by barehand contact of ready to eat foods, cold holding issues, dish issues, date marking issues, and food and utensil storage.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed bartenders repeatedly bus eating areas/cups/plates/utensils and then load and unload dish washers with no handwash. Observed employee handle money and bus customer eating area and then directly move to barehanding fruit into a drink (see #7). CDI: Bar tenders educated and directed to wash hands.

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 bar tenders bare hand fruit into customer drinks. CDI: Bartenders educated and tongs provided. Fruit was served before intervention could be made.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser battery go dead part way through inspection. Environmental Health Specialist (EHS) requested paper towels and/or battery change several times before towels were provided. CDI: Towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp out of commercial packaging stored over ready to eat foods in reach in freezer. Observed raw bacon over ready to eat foods in walk in cooler. Observed raw shell eggs, and raw pooled eggs stored over butter in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in basement walk in. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no dish machine in facility to be pulling sanitizer during inspection (all 3). During inspection, large kitchen dish machine had no chlorine connected. Chlorine was added and line primed after phone call to autochlor rep. CDI: All dishes must go through kitchen dish machine. Several dishes were ran through the bar dish machines and stored as clean after staff were told not to use them. EHS corrected staff and had staff pull dishes and send them to the kitchen for proper wash, rinse, and sanitize. Bar dish machines were not fixed during inspection. Follow up required. REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dishes stored as clean with heavy food debris, pooled water with food debris in it on food contact surfaces, dishes with greasy films on them, and dishes with plastic remaining on them from being wrapped and baked with a cover. CDI: All dishes returned for proper washing.

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 2 pans raw burgers cooling in reach in, and then moved to walk in, at a rate of 0F/min. CDI: More ice added under pans. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on line above 45F including but not limited to pastas, romaine, and lobster meat. Observed all but 3 items in walk in cooler above 41F. Observed all units except grill finishing prep top, grill drawers, and dairy reach in holding some or all foods above 41F. Foods reduced in volume in units and ice added to several items. Items must be sold within the 4 day time frame. See #31.

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 scallion pesto in walk in dated 12/30. CDI: Product voluntarily discarded. Observed same scallion pesto date marked for 1/9 in the reach in. Employees are dating some foods with the date it was brought up to be used, not the date of prep. CDI: Education given to employee about how to properly date mark items. Pesto voluntarily discarded. Observed many items in walk in above 41F and more than 4 days old including but not limited to tomatoes, various sauces with cooked vegetables, cooked chorizo, cooked potatoes, and other TCS items. CDI: All items voluntarily discarded. Observed some items such as Lobseter dip with no date mark in prep top, but two batches in the walk in, making it unclear which batch product is from. EHS recommends dating products in each location. REPEAT VIOLATION

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 lettuce cooling in covered container in walk in. Observed burgers cooling while tightly covered in reach in cooler. CDI: Lettuce uncovered and placed on sheet pan to cool. Burgers moved to walk in and placed on ice. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed all units except dairy reach in, grill drawers and grill finishing prep top holding some foods above 41F. Equipment is required to hold foods at 41F and below at all times.

3-501.13 Use approved thawing methods. Upon entry observed turkey thawing in standing water. CDI: Employee turned on water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed what employee stated was oil and water in squirt bottles with no labels. CDI: Items labeled.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed many dead cockroaches in liquor room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several pans and bulk batches of food in walk in cooler with no cover. Racks above had raw products, chipping paint, rust, and pans with residue on the outside. Food must be protected for long term storage with a cover, once it is no longer cooling. CDI: Items covered.

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 portion cup with no handle being used to scoop seasoning on line. CDI: Cup removed and discarded. Observed utensils in room temperature water on the line. CDI: Utensils taken to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked dishes stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee book bag stored leaned against clean cutting board. CDI: Book bag relocated and cutting board cleaned. Observed several dishes stored as clean in bins with food debris and some standing water in them. CDI: All dishes returned for proper washing.

4-501.11 Maintain equipment in good repair. Observed some split gaskets on equipment. Overall, most gaskets have been replaced. Observed missing handle on salad prep top cooler. Observed hot box handle broken. Observed rusted racks in the walk in cooler. Observed rusted racks in the dish area, where clean dishes are stored. Observed heavily rusted metal "island" where dishes are stored. REPEAT VIOLATION 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed splash guard for dirty side of 3-comp sink not sealed to drain board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in gaskets on reach in doors. Observed insides of some coolers with food build up. Observed heavy dust build up on fan on expo line. Observed build up on shelves where clean dishes are stored and on shelves in walk in cooler. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed drain bin for kitchen dish machine to overflow when water is let out.

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 build up on walls in dish area. Observed heavy dust accumulation on vents above dish area. REPEAT VIOLATION

6-303.11 Intensity-Lighting - C Observed two lights over flat top and grill not working. PIC stated that parts have been ordered to repair lights.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of box of single use food papers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored above container of ready to eat veggie burgers. Corrected during inspection (CDI): Person in charge (PIC) relocated lamb.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer coming out of dispenser at 0ppm. VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked lamb cooling in walk in. Observed lamb cool to 45F during inspection. Observed no par-cooking procedures on site for lamb or records of temperatures. CDI: Par-cooking procedure provided today and filled out during inspection.

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 crab cakes cooling at a rate of .005 F/min in walk in. CDI: Items placed on sheet trays. Cooling rate of .22 F/min achieved. Observed cut tomatoes done at 9:30am 47F at 1:30pm. CDI: Tomatoes rapidly cooled on sheet tray. Tomatoes reached 45F within 10 min. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk holding above 45F at fryer station. CDI: Buttermilk discarded. Employees shown how to make a proper ice bath by putting ice up and around the product. Observed overstacked pasta portions in prep cooler holding above 45F. CDI: Items rapidly cooled in walk in to 45F. REPEAT VIOLATION

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 cauliflower date marked 9/30 in the prep top, but was cooked on 9/27. CDI: Product was properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on several foods that are cooked all the way to the proper final cook temperature and not offered undercooked (lamb chop cassoulet, steak n fries, burgers, rib eye sandwiches, and korean steak). Lamb chop cassoulet must go to 165F as it is non-continuously cooked and cannot be offered as undercooked. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling while tightly covered in reach in cooler. Observed sushi rice cooling while tightly covered in walk in. Observed crab cakes cooling while tightly covered in walk in cooler. Observed chicken tenders cooling while tightly covered in reach in cooler. CDI: Items put on sheet trays and/or vented. REPEAT VIOLATION Overall, improvement from previous inspections (smaller containers of items, items much closer to proper rate). Sushi rice 47...20 min 44; tomatoes 47...10 min 45; pasta shells 46...37 min 44; linguine 48...37 min 44; chicken tenders 47...20 min 45

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of cockroaches throughout liquor and beer storage room. PIC stated that pest control was called a couple days ago. PIC called pest control today during inspection and directed them to come today. Observed heavy presence of fruit flies at bar area and at handsink near prep station. REPEAT VIOLATION

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 one dented can in storage among other items for use. CDI: Item voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout facility. Replace gaskets as needed. Observed missing handle on salad cooler. Observed rusted racks in walk in. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on racks with clean dishes in dish area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard near grill area pulling away from the wall. Observed food debris collecting in the crevice. Clean and reseal baseboard. Observed leak and standing water on floor in liquor/beer storage room and between walk in and wall with items stored on it.

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 cheese sauce cooling in ice bath at rate of .05F degrees per minute in first part of cooling. CDI: Item rapidly reheated to 168F and then cooled. Observed creole sauce cooling in ice bath at rate of .25F degrees per minute in first part of cooling. CDI: Item was rapidly cooled with a method change. Ice added to cool product more quickly. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk stored on ice above 45F. Observed ground beef logs, lamb, and burgers stored on bottom of reach in cooler above 45F. CDI: Items voluntarily discarded. Education about making an ice bath in which ice is formed up and around product given to staff for the buttermilk at the fryer. Education given about ensuring proper air flow thorughout reach in cooler by not over filling in order to maintain temperature throughout unit. REPEAT VIOLATION

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 quantities of creole sauce and cheese sauce cooling in ice bath. Products are very thick and will require active stirring and/or use of ice wand with the ice bath if this method is to be used. CDI: Ice added to creole sauce to continue cooling. Cheese sauce voluntarily reheated, then cooled with ice in smaller containers and stirring. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil stored at grill area with no label. CDI: Item labeled. All other squeeze bottles were properly labeled today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies at server station near kitchen entrance. PIC advised to contact pest control.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use grill utensils stored in 1/6th pan of water on line at room temperature. CDI: Utensils removed and taken for washing.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in beginning to rust. REPEAT VIOLATION ALL PREVIOUS VIOLATIONS CORRECTED.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee manually washing dishes. Rinse solution had layer of oil and some debris in it. Sanitizing solution had some debris in it. CDI: Employee drained compartments, scrubbed sinks with soap, rinsed sinks, and then refilled to continue washing dishes. Employee educated on signs of when to change the solutions in order to have effective dish washing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees have very limited knowledge about food borne illnesses and symptoms. Facility does have an employee health policy in place and was able to show copies that each employee has signed. Recommendation to go over policy more frequently, and consider posting in the kitchen, so that staff are familiar with it.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees transfer cut lettuce with bare hands to shallow pan for cooling. CDI: Lettuce voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. - P Observed raw beef, out of commercial package, stored over boxes of ready to eat items in freezer. REPEAT VIOLATION Improvement from previous inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on chute and walls in kitchen. CDI: Ice machine cleaned during inspection. REPEAT VIOLATION

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed tuna that was seared just before beginning inspection cooling in the walk in. CDI: Item was cooling properly and stored properly. Par-cooking procedure was filled out today by Chef Nicholas and approved today by EHS A. Hall. A copy was placed on one drive.

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 pasta cooling at a rate of .06F/ min in first stage of cooling. CDI: Item was under running water that was the same temperature as the food. Ice was added and water turned off to rapidly cool pasta. 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 many items not meeting the proper cooling rate of .12F/min. Items that did not meet the cooling rate today included, but were not limited to, tomato chutney, pasta, bulgur wheat, shrimp, and romaine lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both prep top grill cooler and cooler well with drawers holding food items above 45F. Items above 45F included, but were not limited to, white bean cassolet, goat cheese, salsa, chipolte aioli, chick peas, bulgur wheat, carrot hummus and cauliflower. CDI: Items rapidly cooled in walk in as PIC stated that temperatures were taken at 11:30 and all items were below 45F. REPEAT VIOLATION

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 chorizo dated 5/8 in cooler above 41F. CDI: Item voluntarily discarded. Improvement from previous inspection. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS 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 several items cooling in deep pans, tightly covered; in prep top coolers; in cooler drawers; and in reach in coolers. Items must be vented and in shallow pans, in equipment designed for cooling in order for food to cool at proper rate. Items improperly cooling based on method today included, but were not limited to, tomato chutney, watermelon, pasta, bulgur wheat, shrimp, and romaine lettuce. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet cloths stored in 0ppm sanitizer. CDI: Sanitizer changed out and refilled to proper concentration. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean throughout dish area. CDI: Containers separated for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed most reach in doors damaged and some showing insulation through cracks. Observed ice machine sliding door cracked. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of mixer. CDI: Employee items relocated. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of overall control of many food borne illness barriers including handwashing, glove changing, cooling, and date marking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelf above prep surface and rolls. CDI: Drink relocated. REPEAT VIOLATION

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw food, take off gloves, put on new gloves, and then handle ready to eat food with no handwash. Observed employee pick something up off of floor with gloved hands, take off gloves, put on new gloves, and then handle ready to eat food with no handwash. CDI: Employee directed to wash hands. Employee educated on when to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink at the bar. CDI: Towels 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 no parasite destruction letter on site during inspection. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored behind ready to eat foods in cooler so that when tuna is pulled for cooking it is pulled across several ready to eat foods, causing cross contamination issues. Tuna was also stored over ready to eat foods in cooler drawers. CDI: Tuna reorganized so that it is in a cooler drawer on the bottom of the cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in crushed ice ice machine. REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers and pans stored as clean with grease and food build up on them. CDI: Items returned to dish area for rewashing. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter for proteins at grill stored at room temperature. Suggestion made to PIC to put items on TPHC permanently or to hold hot. CDI: Items placed on TPHC today. TPHC form provided via email today along with inspection.

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 several items with no date marking including but not limited to lettuce, cauliflower, hummus, and bean cassoulet. Observed a date mark for both 5/2 and 5/3 on both romaine and brussel sprouts containers on the line. CDI: Undated items voluntarily discarded. Incorrectly dated items were correctly dated. Observed chicken salad dated 4/20 and poblanos dated 4/22. CDI: Items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed tuna wontons on menu offered "seared" with no asterisk. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with chemicals at the outside bar and inside bar. CDI: Chemical bottles emptied.

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 romaine lettuce cooling in prep top. CDI: Lettuce moved to reach in for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed commercially packaged wonton wrappers nestled in clean, cut red peppers in cooler drawer. CDI: Peppers voluntarily discarded. Observed redbull mix stored on floor of walk in in basement.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor throughout facility. CDI: Buckets raised off of floor with pans.

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 pint containers being used to scoop items throughout facility. CDI: Containers removed.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic cups stored on floor and on pipes in basement.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with chicken leaking. Observed most reach in doors damaged and some showing insulation, through cracks. Observed ice machine sliding door cracked. 4-502.11(A) Maintain utensils in good repair. Observed many tongs stored as clean with cracked and damaged handles that are not longer smooth and easily cleanable. CDI: Tongs discarded.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board melted on corner, no longer easily cleanable. 4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention- Location - C Observed unapproved dishwasher in outdoor closet near outdoor bar. Per discussion with Sr. M. Hood, equipment must be removed and plans for installation must be submitted and approved before installation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottoms of coolers. Observed cleaning needed on inside of beef cooler. Observed standing liquid on floor of keg cooler.

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 soil build up throughout various areas of kitchen including walk in and cook line. Observed standing liquid in liquor room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored inside a box of gloves on prep surface. CDI: Item relocated.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf inside reach-in cooler above food products.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored in prep cooler where during service it has potential to drip into RTE sauce; Observed raw ground beef stored above raw fish inside walk-in cooler; Observed raw beef stored above fries inside stand up freezer. All raw meats properly stored according to final cook temp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (points not increased due to improvement). 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting bio-film build up in need of cleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner stored above cook line in kitchen area; product is to be used and stored in designated location. CDI chemicals properly stored.

REPEAT 4-501.11 Maintain equipment in good repair. Observed melted plastic lids and containers in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 large pan of chicken in walk in cooling at rate of 0F per min. CDI: Chicken was moved to sheet pans and rate of 2F per min was achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso hot holding below 135F. Item was rapidly reheated to 165F. Ensure that hotbox is repaired or replaced and used.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prep cooler overnight with no date mark. Observed cavatappi in prep cooler with no date mark. PIC stated that it was from the batch in the walk in. In the walk in there was only cavatappi that was done today. CDI: Cavatappi with no date was 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 pulled chicken cooling in large pan while covered. Once item was uncovered, chicken was still cooling too slowly. CDI: Product finally moved to sheet pans and was properly cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout bar area. Observed rodent hole next to dumpster to be active again. Ensure pest control gets pest issues under control.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand sitting directly on shelf in freezer. CDI: Item washed, rinsed, sanitized, and wrapped to prevent contamination as it is a food contact surface. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed hot box has been removed due to it not properly working. Ensure that equipment is fixed and/or replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using a handsink to fill up a pitcher of water. Pitcher of water remained in handsink until chef moved it. CDI: pitcher removed. Employee reminded to only use handsink for handwashing.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed racks of ribs and half chickens reheating in hot box. CDI: Items 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 Observed tomato soup from 9/2 above 41F in the walk in. CDI: Items voluntarily discarded.

3-501.13 Use approved thawing methods. Observed shrimp that were thawed under water and rose to a temperature above 45F. CDI: Items rapidly cooled in walk in.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open to hallway and patio area. CDI: Door closed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly on top of bags of fries in freezer. Ensure wands are protected as they are a food contact surface. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed one torn gasket on reach in cooler door. Observed missing handle on top of flip top cooler. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep coolers with deep cuts and some staining. 4-502.11(A) Maintain utensils in good repair. Observed tongs with cracked rubber on handles. CDI: Tongs removed from service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion straws stored at room temperature. PIC stated that they are made and held per shift. CDI: PIC directed to place item on time, since they discard anyway. TPHC procedure written during inspection and plan put into practice before end of inspection today. REPEAT VIOLATION Improvement from last inspection

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no undercooked items on late night menu, but consumer advisory present. PIC stated that there was raw oysters on there, but no longer. PIC directed to ensure that consumer advisory is removed on new version of menus. CDI: Employees directed to ensure customer is aware that no items are undercooked. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket with sanitizer in it at the bar to be unlabeled. CDI: Bucket was properly 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 chicken salad cooling while tightly covered in walk in cooler. Observed chicken salad cooling in flip top prep unit. Observed shrimp that was thawed above 45F, cooling in walk in while tightly covered. CDI: Cover removed for rapid cooling. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at bar. CDI: Fruit trays thoroughly cleaned during inspection and all fruit replaced. Observed rodent burrow behind dumpster. PIC stated that there is currently an exterminator working with them. VERIFICATION REQUIRED

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly in box of crab legs as it was freezing for future use. CDI: wands were washed, rinsed, and sanitized, and then refilled and placed on pan to avoid cross contamination. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying rack. CDI: Pans separated to allow for proper air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed flip top handle on prep cooler in need of repair. REPEAT VIOLATION Improvement from last inspection

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed exposed cinder block at bar. REPEAT VIOLATION

. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on dry storage shelf. REPEAT VIOLATON Improvement from last inspection

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several employees were ServSafe certified, but several risk factor violations were present, demonstrating a lack of mangerial control.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several employees wash hands and turn off faucet with bare hand, therefore recontaminating hands. CDI: Employees educated on proper handwashing and rewashed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drop spatula on the floor, pick spatula up, place it in dirty dishes area, remove gloves and then don new gloves with no handwash. CDI: Employee educated on when to wash hands, and then employee properly washed hands before donning new gloves. Observed employee on cell phone, move directly to putting on gloves with no handwash. CDI: Employee corrected, and directed to wash hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw proteins, remove gloves, don new gloves, and then handle ready to eat foods with no handwash. CDI: Employee eduated on when to wash hands, and then employee properly washed hands before donning new gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at outside bar handsink. CDI: Handwash sign provided during inspection today. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at outside bar or at dish area sink. CDI: Soap provided.

3-202.11 Temperature - P,PF Observed bagged greens in walk in and prep unit above 45F. PIC stated that all produce was delivered today. Both the walk in and prep unit were holding other items at 42F or below. PIC directed to ensure that all deliveries are brought in at the proper temperature. CDI: Opened bags of greens were rapidly cooled.

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 tag to be missing from bag of mussels in walk in cooler. Observed that container of mussels on line did not have a tag with it. When the tag was located, it had 5/12 written on it. CDI: Ensure that employees are writing the date that the last of that batch of shellfish is sold and that the tag is retained for at least 90days. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw pooled eggs on shelf above ready to eat pickles and fruit. CDI: Items rearranged so as to minimize the risk of cross contamination. REPEAT VIOLATION Improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed insides of both ice machines in kitchen with pink and black build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed grits, and scalloped potatoes cooling from last night above 45F. CDI: Items voluntarily discarded. 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 salsa prepared during inspection placed into walk in in large plastic contianer with lid. Product was cooling at a rate of 0F/min. CDI: Product moved to shallow metal pans and placed in walk in with no lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french onion soup in hot box below 135F. CDI: Item rapidly reheated soup to 190F on flat top. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich make cooler holding air temp at 59F. All foods were above 45F. PIC stated that foods were placed in cooler at 10:45am. CDI: Items temporarily placed on time. Maintenance phoned to repair cooler. REPEAT VIOLATION VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of clear chemical with no label at outdoor bar. Observed orange chemical labeled as bleach. Observed blue chemical labeled as quat sanitizer. CDI: All mislabeled/unlabeled chemicals were 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 salsa cooling in walk in in deep, plastic containers with a tight fitting lid. Observed several items that were prepared jsut before opening (tomatoes, cole slaw, blanched green beans, salsa) and were placed into a cold holding prep unit for cooling. CDI: Explanation given to PIC about proper equipment for cooling and items were relocated to the walk in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of oils stored at saute area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unprotected raspberries and mint leaves in containers at bar. Cover or remove from customer access area. Observed fruits stored on floor in walk in in basement. Observed liquor stored on floor in liquor room. 3-305.11 Food Storage-Preventing Contamination from the Premises - C . Observed several large pipes in basement storage area over food and other single service items that appear to be sewage lines. Determine what each line is and if it is a sewage line, no items may be stored under it. 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 one dented can stored among all other dry goods. Facility needs a specific location to store damaged goods. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed several different raw protein and ready to eat food prep all being done on the same table and at the same prep sink concurrently. Minimize cross contamination by itemizing what items need to be done in what order to ensure that raw proteins do not contaminate ready to eat foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees in kitchen in need of beard restraints. Observed chef on line with no hair restraint. CDI: Chef donned hair net. REPEAT VIOLATION

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth buckets with heavy debris in them, throughout kitchen. CDI: Buckets filled with new sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor throughout facility. CDI: Buckets relocated.

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 handle of ice scoop and handle of scoop in flour to be down in product. Observed a plastic tub and a quart container being used to scoop both salsa and sugar. CDI: containers removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on drying rack. REPEAT VIOLATION Improvement from last inspection.,

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked lids for large containers. Observed damaged gaskets on reach in door of saute cooler. Observed ceiling sagging over 3-comp sink area.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution in 3-comp to be severely soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed waffle makers stored near smoker to have heavy food and grease debris.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed pistol grip on hose at can wash. Ensure that if pistol grip is attached, that water is turned off between uses or that a high pressure backflow device is used.

5-402.13 Maintain sanitary sewage system.-P Observed drain in kitchen floor at line to be blocked during inspection today, casusing water to back up on to the floor. CDI: Pressure relieved from pipe, and water properly darained. Ensure pipe is regularly serviced.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tiles throughout kitchen. Observed missing tile on floor in front of walk in. Observed exposed cinder blocks at bar, from where cooler was relocated. Make surface smooth and easily cleanable. Provide non absorbent floor in liquor room. 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 vents over dish area with heavy dust and debris. Observed heavy dust on vents of ice machines.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, keys, and drinks stored throughout facility, on prep tables, storage racks and directly adjacent to food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink with no lid stored on rack above and adjacent to clean dishes. CDI: Drink was discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing dates on several shellstock tags, for when the bags were finished. VERIFICATION REQUIRED.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburger stored over raw oysters in walk in cooler. CDI: Hamburger relocated as to not cause cross contamination. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer coming out of dispenser at just under 100ppm. CDI: Facility began using bleach sanitizer for wet wiping cloths. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items in warmer, including cheese, berblanc, and french onion soup, below 135F. CDI: Items from noon rapidly reheated to 165F. Items prepped earlier than noon were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and lettuces on ice near fryer station above 45F. Items placed into a deeper ice bath to rapidly cool. Observed items in flip top unit between two saute stations to be above 45F. CDI: Items voluntarily discarded. Cooler lid closed to prevent heat from entering cooler. PIC advised to obtain individual lids for items so that not all foods are exposed to heat when items are opened and closed for various dishes. Observed cooler under grill unplugged and all items above 45F. Items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prep top unit that PIC stated were in the unit since yesterday. Items were properly labeled. 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 french onion soup in walk in date marked 3/14. Observed black bean pesto in walk in with a date mark of 3/15. CDI: Items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated that ginger jalapeno dressing has raw eggs in it. Observed no asterisk on ginger jalapeno dressing on menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of clear liquid unlabeled. Test strip revealed that chemical was bleach sanitizer.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in 0ppm sanitizer on the line. See #14. Facility temporarily switched to bleach sanitizer for wet rags.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean in dish area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cracked lids, a few sets of damaged tongs, and and one burnt container stored as clean. CDI: Damaged items discarded. 4-501.11 Maintain equipment in good repair. Observed several damaged gaskets on reach in cooler drawers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed outside bar hand sink blocked with liquor bottle rack and inside hand sink at dish/prep area blocked with rolling glass rack. CDI (corrected during inspection) bottle and glass rack relocated. Suggest switching outside bar hand sink and sliding top cooler so hand sink under the corner of the bar easier to access. Also noted inside bar hand sink being used as a dump sink. Dump sink is located nest to bar dish machine.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags being saved but no dates recorded on tags. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a box of raw oyters stored under hamburger patties in the walk-in cooler. CDI Storage order corrected by moving the oysters. Also noted some items stored on empty dish racks in the kitchen walk-in and the floor of the beer cooler in the basement.

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 4 pork butts on speed rack closest to the walk-in cooler door at 53F cooked last night. CDI by discarding. 4 pork butts on speed rack nearer the fans were at 43F. Follow SOP of pulling pork once it cools to 70F. Facility is adding another walk-in cooler in the basement next to the beer cooler already in place. Also noted 2 containers of queso cooling in an ice bath in the prep sink. Queso cooled 21 degrees in 40 minutes for a rate of .53 degrees per minute. Queso needs to cool at .54 degrees per minute. Ensure containers are stirred more and add ice to the sink during the cooling process.

4-501.11 Maintain equipment in good repair. Observed second prep sink drain pipe disconnected. This is the sink next to the hand sink. PIC said a repair call was made and it happened last night.