THE PORTERS HOUSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of cooked lobster with prep date of 8/21. CDI, lobster voluntarily discarded. Improvement made since previous inspection and points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed scallop prepared undercooked upon request. Item on menu not asterisked. CDI, operator printed new menus to include asterisk on menu item while on-site.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of Windex stored over clean linen and insecticide stored nest to clean plates. CDI, items relocated for proper storage.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a shaker container and container of salt not labeled.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some outdoor dumpster doors left open.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood accumulating oil and grease and in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 1 pan of seared tuna stored over RTE noodle in flip top prep refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed mashed potato cooling in deep covered container from day before and still remained at 50 degrees F. CDI, mashed potato voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sauce with date of preparation of 3/1 and another container not date marked. Observed ribs with date of preparation of 2/27. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - observed several garlic butters and blue cheese butter on TPHC but start and end time not recorded. CDI, times recorded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potato cooling in deep covered container from day before and still remained at 50 degrees F. CDI, mashed potato voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled linen stored behind prep line on ground.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handling soiled items and spray wand at dish area and then proceeding to handle clean equipment at ware washing area. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese cold held at 48 degrees F and lettuce overstocked in prep unit at 51 degrees F. CDI, goat cheese recently placed and relocated to rapidly cool and lettuce voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 77 degrees F and contained sanitizer according to staff.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed moldy strawberries in WIC during inspection. Observed heavily dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 1 pt.

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. Observed raw tuna being thawed under refrigeration while stilled sealed in ROP. Ensure all ROP items are removed from packaging during the thawing process. 0 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various containers of foods throughout kitchen not baring labels indicating its contents during inspection. Ensure all working containers are labeled to identify its contents. 0 pts.

4-502.11(A) Maintain utensils in good repair. Observed multiple rusted skimmers and multiple damaged rubber spatulas being stored as clean during inspection. Replacement necessary. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris build up on bottom of lowboy freezer unit during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee charger being stored on salad prep unit during inspection. CDI - PIC removed. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marsala sauce in steamwell maintaining 118F during inspection. PIC stated it had only been there for a brief period of time. CDI - Employee reheated to 170F within 10 minutes. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked cocktail shrimp in appetizer prep and cooked tomatoes in entree prep maintaining above 41F during inspection. CDI - PIC voluntarily discarded. All other cold holding compliant. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of chicken stock in WIC dated 1/20, and container of short ribs in entree prep unit labeled 1/17 during inspection. CDI - PIC voluntarily discarded. 3 pts. Risk Control Plan to be discussed if no improvement by next 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed rusting on shelving units throughout kitchen area. Resurfacing or replacement needed. Repeat. 0.5 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter during inspection. Facility offers multiple varieties of fish undercooked. 10 day VR required.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up in ice machine. More thorough or frequent cleaning needed. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed small silver wear mechanical dish machine not reaching 160F during inspection. Facility will use large mechanical dish machine to clean silver wear until unit can be serviced. 72 hour VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of heavy cream, half and half, and pasteurized eggs in WIC opened with no label indicating date of opening. CDI - PIC discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cooked rice and cooked vegetables prepared on 10/12 in WIC. CDI - PIC discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chocolate sauce, boxes of vegetables, and canned goods being stored on the floor in dry storage area. CDI - PIC moved to appropriate location. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of tomatoes being stored with undented cans in dry storage area, and all cans of crab in WIC dented. CDI - PIC placed dented cans in a designated space away from non dented cans.

4-501.11 Maintain equipment in good repair. Observed dessert lowboy maintaining 49F during inspection. No EH regulated foods were being stored in unit at time of inspection, but PIC stated they do store TCS foods in there regularly. Ensure equipment is fixed so it can properly store TCS foods.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rust and food build up on shelves in WIC. More thorough or frequent cleaning needed. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food in WIC. CDI - PIC moved to appropriate location.

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 food employee touch cooked and cooled short rib with bare hands. CDI: Short rib was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pot with water using hand sink upon entry. CDI: Food employee removed item from hand sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork chop being stored over ready to eat short rib inside prep unit.CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed beans with a prep date of 12/1 and hot pickled onions 12/16, which exceeds the 7 day date marking requirement. CDI: PIC voluntarily discarded items. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked potatoes cooling at a rate of 0.2F/min with an hour left in the 2 hour cooling window. Potatoes were cooling in a deep metal pan inside walk in cooler. CDI: PIC placed potatoes inside an ice bath. 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. Observed bottom of hot box, sides of grill equipment with build up of grease/food debris. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over milk inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blue cheese butter, roasted garlic and other house mixed butters being held on TPHC without start/discard labels. CDI: PIC placed start/discard time on items.

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 lettuce cooling at a rate of 0.06F/min inside prep top. CDI: PIC placed cut lettuce on sheet pan and placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 dust build up on ceiling vents throughout kitchen and inside walk in cooler. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed carrot cream sauce hot holding in hot holding unit on cook line at 104F. CDI: PIC stated carrot cream sauce had been placed in unit approx. 30 minutes prior. PIC reheated sauce to 178F and placed back in hot holding unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed a container of roasted carrots in prep RI unit date marked 6/21, one day past it’s expiration. Also observed a container of green beans date marked for 6/30. PIC stated all items are date marked with date of prep. Overall good date marking system was observed during inspection. CDI: PIC discarded carrots and corrected date mark to be 6/28 for green beans which PIC stated he prepared today.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of oil on prep counter with no labels. CDI: PIC labeled bottles.

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 a container of mussels in prep reach in cooler without tag. PIC stated he keeps the tags in his office to prevent employees from throwing tag away. CDI: EHS provided education that tag must be kept with stock until empty and then retained. PIC placed tag back with container of mussels.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC exit the back door of facility while wearing gloves and after returning handle cured Italian meat in a container. CDI: PIC discarded Italian meat, washed hands and donned new gloves.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single use to go containers being stored on floor in employee restroom. CDI: PIC removed boxes from restroom and placed in dry storage room.

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 Observed two plastic spatulas with cracks, chips and crevices. CDI: PIC discarded utensils.

5-501.17 Provide a covered waste bin in female restrooms. A covered waste bin was not available in the unisex employee restroom. Procure a covered waste bin for unisex employee restroom.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and turn faucet off with bare hands. CDI: EHS instructed PIC to re-wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salami being held at 49F in charcuterie prep unit. CDI: PIC moved item to WIC to rapidly cool. Points not taken due to good overall cold holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 containers of cream spinach and 2 containers of cheese sauce covered with plastic wrap placed in prep unit in deep pans to cool. CDI: PIC removed plastic wrap, spread items out in shallow pans and placed in WIC to rapidly cool. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of food being stored with undented cans in dry storage area. CDI: PIC placed dented cans in a designated space away from non dented cans.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips for sanitizer during inspection. VERIFICATION REQUIRED within 10 days to ensure test strips are procured.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food soil and debris on outside of fryer and multiple cooler surfaces. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat, flip flops, and other personal items being stored on bottom shelf of prep counter amongst food items. CDI: PIC removed items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed tuna stacked high cooling in lowboy. Observed hot pickled onions in deep containers cooling in WIC. Observed cooked pasta cooling in individually portioned bags, stacked deep in a container cooling in WIC. - CDI - PIC placed tuna, pickled onions, and cooked pasta on sheet trays on speed rack in WIC to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed employee drying dishes with towel. Allow dishes to air dry. Do not hand dry dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the inside of multiple refrigeration units. Increase cleaning frequency to prevent buldup.

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. Employee drink observed on pass through window above sandwich coolers. Employee drinks must be stored separately from food and preparation surfaces. CDI - Drink discarded by PIC. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling green onion with bare hands to be used with smoked salmon. CDI - Green onions discarded and employee washed hands and donned gloves.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Mixed greens received at 61F. Not enough information to discern if product is a raw agricultural product or a TCS cut leafy green. CDI - Mixed greens discarded. 0 pts.

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 . Cut raw tuna cooling in sandwich cooler top after cutting. Use walk-in cooler or freezer to cool TCS foods rapidly. CDI - Cut tuna moved to walk-in cooler to continue cooling. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees observed with bracelets and watches on wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stacked while still wet. Allow clean utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted bottom shelf in walk-in cooler. REPEAT // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 small cutting board and 1 large cutting board have deep cut marks and are no longer easily cleanable. Resurface or replace cutting boards. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishment does not have a thermometer or temperature indicator strips to check final rinse temperature for dish machines. VR - Verification required within 10 days that establishment has acquired temperature strips or a water proof max/min thermometer. REPEAT

5-205.15 Maintain a plumbing system in good repair. Sanitizer vat of 3-compartment sink does not hold water. Repair/replace sink stopper. 0 pts.

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 Establishment does not have a written policy regarding the cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts.

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. Employee's opened canned beverage stored on salad cooler cutting board and a coffee cup with no lid was on the pass-thru window. Employee drinks must be stored where they can not potentially contaminate food, clean utensils, or food preparation surfaces. Store employee drinks in a separate area, such as a low shelf. REPEAT

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Funnel and spray bottle stored in hand washing sink at bar. Hand washing sinks shall only be used for hand washing. Do not store items in hand washing sinks. CDI - Items removed by manager. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Deli slicer blade and food processor blade both had food residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine area to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of garlic butter is labelled "keep refrigerated". Establishment is keeping the garlic butter out of temperature control and it measured 55F. TCS foods must be held at 41F or less when in cold holding. Either keep garlic butter at 41F or less, or use time as a public health control. CDI - Establishment e-mailed TPHC form and filled it out during inspection. 0 pts.

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 Cooked asparagus in walk-in cooler was dated 12-9. Cut cabbage in sandwich cooler was dated 12-10. TCS ready-to-eat foods must be used within 7 days of preparation, with day 1 being the date of prep. CDI - Items discarded. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle at bar was unlabeled. All working containers of chemicals must be labelled. CDI - Bottle labelled during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Portioned pasta measured 45-47F and was actively cooling in sandwich cooler top and bottom. TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler. CDI - Portioned pasta put on sheet pan and cooled in walk-in cooler.

4-501.11 Maintain equipment in good repair. Shelf below 2 prep tables are rusted. Equipment shall be maintained in good repair. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Acquire a thermometer with a max/min setting that is waterproof, or irreversible temperature indicator strips to check final rinse temperature of the dish machine. CDI - Manager educated on new requirement. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink with no lid on edge of prep cooler. Employee coffee cup in beverage filling area. Employee drinks shall be stored in a separate area away from food and food preparation areas. Store on a low shelf. Employee drinks shall also have a lid with a straw. CDI - Drinks removed by manager. 0 pts.

6-301.12 Hand Drying Provision - PF - No paper towels at hand washing sink at start of inspection. Hand washing sinks shall be equipped with paper towels for employee hand washing. CDI - Dispenser refilled by employee. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw shrimp stored on shelf above cooked shrimp and raw steak boxes stored above bread in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.

3-501.19 Time as a Public Health Control - P,PF - Establishment is leaving out pans of arugula and pickled vegetables for 4 hours without any written procedures in place. Written procedures must be provided if using time as a public health control. CDI - Establishment emailed TPHC form and filled it out during inspection.

7-102.11 Common Name-Working Containers - PF - Bottle of sanitizer was not labelled. All bottles of chemicals must be labelled. CDI - Bartender labelled spray bottle. // 7-201.11 Separation-Storage - P - Bulk chemical bottles stored on shelf above bag of clean towels. Toxic chemicals must not be stored above clean linens. CDI - Towels moved to top shelf. 0 pts.

2-402.11 Effectiveness-Hair Restraints - C - Employee was peeling shrimp without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed label adhesive transfer on interior food contact surfaces of metal pans stored as clean. CDI - PIC relocated to dish area for re-cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

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 various TCS foods in line coolers prepared on previous days with no date marking including pimento cheese, open mozzarella, re-wrapped open American cheese, and cooked portioned lobster. CDI - PIC applied date marking or discarded items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed various TCS food items with expired date marking in line coolers and in walk in cooler. CDI - PIC discarded. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed sirloin steak which can be served cooked to order printed on menu with no asterisk denoting it as part of consumer advisory. CDI - PIC reprinted menus with asterisk added to sirloin.

3-501.13 Use approved thawing methods. Observed shrimp thawing in 78f water in food prep sink. When using flowing water to thaw TCS foods, make sure the water temperature remains at 70f or lower.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies back of house areas. Contact PCO for service. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans stored stacked together wet in clean utensil storage area. Air dry pans before stacking together. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of food containers stored as clean. REPEAT - no point escalation as overall improvement in cleaning of equipment noted.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line of 3 part sink onto floor. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under equipment in various back of house areas and in bar area with accumulated debris/buildup. Clean to prevent pests. REPEAT

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 bulk container French onion soup cooling from previous day at 43f in walk in cooler. CDI - PIC discarded. Ensure TCS foods are cooled from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours.

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 various TCS foods in line coolers with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded once the date has expired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of chemical in back area. CDI - PIC discarded. Label all working containers of chemicals. 7-201.11 Store toxic materials to avoid contamination. -P. Observed butane stored immediately adjacent to dessert sauces and stainless steel cleaner stored immediately adjacent to spices at line area. CDI - PIC relocated away from food. Store toxic substances away from food items to prevent contamination.

3-501.15 Cooling Methods - PF. Observed French onion soup in cooling process in deep plastic lidded container in walk in cooler. CDI - PIC discarded. Use a method that allows the soup quickly cool. If using shallow pan method, use a thermometer to ensure the food is fully cooled to 41f or lower before placing into bulk plastic lidded storage. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in dish and bar area. Contact PCO for service. Repeat finding however notable improvement from previous inspection with no house flies noted. No points.

3-305.12 Food Storage, Prohibited Areas - C. Observed packaged food items stored under condensate leak in upright freezer with accumulated frozen drippage pooled on food packaging. Do not store food under condensation leaks to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans stored stacked together wet in clean utensil storage area. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Significant condensate drippage leak resulting in heavy accumulation of frozen buildup on upright cooler. Repair. 4-501.12 Cutting Surfaces - C. White cutting board with heavy worn areas and deep scratches. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Various non food surfaces including interior of sham, legs and sides of equipment, items in storage all with accumulated debris and buildup need cleaning.

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. Flooring under equipment in server area, at bar, at prep area, etc. with accumulated buildup. Wall FRP surfaces in server alley with dried splatter. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones/chargers on equipment surfaces at line area. Designate an area away from food and food contact items for storage of personal items. Repeat finding however notable improvement made with personal item storage overall in facility. Zero points.

2-102.12 Certified Food Protection Manager - C PIC, Scott, food protection manager certification expired and no other certified food protection manager present. Ensure there is an ANSI certified food protection manager present any time food is prepared or handled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed numerous personal in use beverages and screw top beverage bottles throughout food prep and back of house areas stored on top of equipment, prep tables. or mixed with food or food contact items. Personal employee beverages must have a lid and straw and be stored away from food or food contact items to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Cleaning brush laying across faucet handles and chemical hanging from splash guard at bar hand sink. CDI - bartender removed. Do not store items in the hand sink or hang items on the splash guard. Hand sinks may only be used for hand washing and must be accessible.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical dish machine in bar with 0ppm cl in rinse. CDI - source container replaced and unit primed. Sanitizer concentration reading 50ppm cl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on top of prep units and in reach in coolers with temperatures above 41f. See chart above. CDI - PIC returned items to WIC to quickly chill as they had been removed from cooler less than 2 hours prior. REPEAT In all cases, equipment was operating properly but food was filled above chill line and/or set up early in a hot ambient environment. EHS recommends reviewing set up procedures for prep top units and adding additional cold holding method to prevent temperature increase from ambient environment. Continued non-compliance with cold holding requirements may result in permit action.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on TCS food items kept in charcuterie cooler. Products kept multiple days. CDI - PIC date marked items. Ensure all TCS foods in all cold holding units that are kept longer than 24 hours have a date label.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory asterisk present on porterhouse or tomahawk ribeye steaks on tonight' s menus. PIC confirmed items may be cooked to order. CDI - PIC added asterisk to items on menu

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 placed directly into deep pan in prep top cooler at 60f. CDI - PIC removed and placed on shallow pan to quickly cool before placing back into service. REPEAT Quickly cool prepared foods to 41f before placing into deep pans in service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some house flies present in back of house and small flies present in bar and server areas. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of potatoes stored on floor in dry storage and containers of cantaloupes stored on floor in walk in cooler. CDI - PIC relocated potatoes to shelving and discarded melons.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing watch and other employee in kitchen wearing bracelet on wrist. EHS requested watch be removed with no compliance. EHS recommends PIC re-train prep employees on hygiene standards.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces throughout kitchen areas. Store used wiping cloths in sanitizer at the proper concentration between uses or remove them to soiled linen receptacle.

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 chef's utensils stored in cylinder of room temperature water at front line. Store utensils in a clean place or keep them stored in water at least 135f.

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 organic buildup and dusty accumulation on ceiling surfaces in dish area - needs cleaning. REPEAT Flooring under and behind equipment in server alley with debris and buildup needs cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Personal employee items including hats, keys, backpacks, etc. stored on equipment throughout back of house areas. Designate an area for employees to store personal items away from the food prep and service areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, tomaotes, steak, charcuterie meat and shrimp Holding above 41F. CDI- Items were placed in the walk in cooler to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in the prep top over stacked (all items that were out of temp. see temp chart).

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 dusty vent above clean dishes in the storage room.

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 food employees wash hands then cut off faucet with bare hands. CDI- Education performed with employees. Employees 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 at dish machine handle dirty dishes, then handle clean dishes without washing hands. CDI- Education performed with employees. Employees rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a whisk in hand sink near back door of kitchen. CDI- whisk was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of squash that was 42 F. Squash had a cooked date of 9/14. CDI- Container of squash was denatured and discarded into trash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a large container of chicken stock with a preparation date of 9/7. Today's date is 9/16. CDI- Container of chicken stock was discarded. 1.5pts.

4-501.12 Cutting Surfaces - C Resuface or replace cutting boards at prep stations. Observed cutting boards with deep grooves in them.

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. Clean dust from ceiling above 3-comp sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date sold not recorded on shellstock tags. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed produce washed according to PIC stored uncovered / unprotected. CDI, unwashed produce relocated and instruction to ensure washed produce stored covered and protected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheddar cheese, blue cheese and rice overstacked in prep units above 41 degreees F. CDI, rice voluntarily discarded as well as overstacked items. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 rice cooling in covered container in walk in cooler. CDI, cover removed to facilitate heat transfer and potatoes transferred to shallow pans.

2-402.11 Effectiveness-Hair Restraints - C - Observed prep employees with beard not wearing beard restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean pans. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean utensils stored in soiled pan.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed birthday cake for employees stored over consumer food in walk in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some particles and some greast accumulating on a few plates and bowls. CDI, equipment relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pimento cheese with a date of preparation of 3/18, several pans of heat treated vegetables on top of prep unit prepared over 24 hours or PIC not sure when foods were prepared and not date marked. CDI, food voluntarily discarded by PIC. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 thermometers missing from low prep refrigerators. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed one of 2 food thermometer with low battery and not demonstrating to be accurate during inspection. CDI, thermometer removed from use.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked. 4-903.12 Prohibitions - C - Observed clean linen stored in employee restroom.

General Comment: 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 lettuce stored in single-service to-go plastic bags with labeling that stated the bags were "not recommended for food storage". Ensure safe food-grade and safe materials used for food storage and for PIC to ensure that all foods are supplied from approved sources. PIC stated that lettuce arrives from supplier in direct contact with thesse bags. PIC provided invoice for butterhead lettuce stored in to-go bags from Middle Ground Farms. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed slow leak at sanitizer sink vat and facility stopping sanitizer with towel. Ensure drain stopper is repaired.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soiled towel and cleaning scrubbing pad stored on clean drainboard of 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some heavy soil accumulating on top of dish machine. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler and 1 container of raw shell eggs stored with ready to eat foods. CDI, foods relocated for proper storage. Improvement made since previous 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 cooked apple with date of preparation of 12/11, ricotta cheese, grits and maple butter not date marked. CDI, foods voluntarily 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 - Observed several deep pans of blanched vegetables cooling on shelf. CDI, operator transferred vegetables to sheet pan and placed in ice bath to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some storage containers of dry food ingredients not labeled by common name of food.

3-307.11 Miscellaneous Sources of Contamination - C - Observed soiled cardboard boxes stored on grill.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled equipment stored next to and over clean equipment on clean drain board at ware washing area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 hood ventilation lights not functioning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil accumulating above dish machine.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and then turn faucets off with their bare hands after hand washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over sauce in flip top prep refrigerator. Observed raw carpaccio stored over ready to eat foods in flip top prep refrigerator and raw carpaccio removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. Observed raw ground beef stored in contact with packaging of whole muscle meat and items not separated properly. CDI, foods relocated and stored as required.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine behind bar not providing required chlorine sanitizer. CDI, operator calibrated dish machine behind bar as required. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean in kitchen but soiled with food residues. CDI, operator cleaned slicer by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce overstacked in prep refrigerator at 52 degrees F and bean sprout held out of temperature control from prior day as indicated by PIC. CDI, lettuce relocated for cooling and sprouts voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed blanched oranges with a date of preparation of, 9/19, containers of grits, potatoes, stock, and container of butter not date marked. CDI, PIC voluntarily discarded foods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of multisurface cleaner stored over clean gloves on rack at prep area.

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 potatoes cooling in tightly covered container at 103 degrees F. CDI, cover removed to facilitate heat transfer.

3-501.13 Use approved thawing methods. Observed tuna thawing under running water at 81 degrees F .

2-402.11 Effectiveness-Hair Restraints - C - Observed employee with beard not wearing a beard restraint. Observed carpaccio removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. Observed carpaccio stored over ready to eat foods in low prep refrigerator and raw fish stored over sauces in reach in prep refrigerator. Observed raw ground beef in box stored next to whole muscle meat and meat not separated by species as required. CDI, raw animal food relocated for proper storage. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in container accumulating food debris and soil. 4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on handwashing sink and towel used to stabilize cutting boards in kitchen.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soil and residue accumulating on clean drain board of 3 compartment sink. 4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed chlorine test kits expired for chlorine sanitizer at dish machine behind bar. VR to ensure chlorine test kit available.

6-301.14 Post a hand wash sign at each handsink. Observed no handwashing sign at bar handwashing sink. CDI, handwashing sign 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 information available for Verlasso Salmon on invoice. Product # 101108. VR to ensure proper parasite destruction / letter of guarantee provided by 7/7/18.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed peppers and produce stored over ready to eat foods in walk in cooler. Observed raw chicken container stored in contact with container of other meat in prep refrigerator. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed beef overstacked in prep unit at 51 degrees F. CDI, beef relocated to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed mushrooms and lettuce cooling in deep covered container in walk in unit. CDI to transfer foods to shallow containers to rapidly cool. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet / soiled cloths stored at dish area and prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water below 135 degrees F. Repeat.

Observed plates being wet stacked in prep refrigerator. 4-901.11 Equipment and Utensils, Air-Drying Required - C

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 two employees using bare hands to turn off faucets after handwashing. CDI: EHS instructed employees to use barriers when turning off faucets and had employees re-wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty utensil stored in back handsink near warewashing area. CDI: Utensil removed and sent for warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster sauce holding below 135F in steam wells at far left of cook line. Ensure emploteeys are stirring hot held items regularly to evenly distribute heat. CDI: Sauce reheated to 165F on stove top. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter on counter top at room temperature with no time stamps for TPHC. CDI: Butter labelled with 4PM to 8PM hold time per writtem procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched asparagus cooling in flip top unit rated for holding on front line. CDI: Asparagus sent to walk in unit for rapid cooling. REPEAT.

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 stored with handle down in dry product in dry storage room. CDI: Scoop remvoed and sent for washing.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed both dumpsters missing drain plugs.

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 caulking on handsink in warewashing area beginning to loosen from wall and crack. Ensure that caulking is secure and smooth.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two employees entering walk in to retrieve food while wearing gloves, then immediately move back to cook/prep lines without changing gloves or washing hands. CDI: PIC instructed employees to change gloves after entering the walk in or changing tasks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two plastic pans in dry storage and clean utensil area stored as clean with sticker residue left on them after warewashing process. CDI: Both pans sent to dish pit for proper warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods hot holding in steam wells (mac and cheese sauce, polenta, clarified butter, and mashed potatoes) holding below 135F. PIC determined that hot wells had not been set to a high enough temperature when product was placed in for hot holding. CDI: All out of temperature products were reheated to 165F and placed back into steam wells. Mashed potatoes were placed in hot box.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a plastic container of various meats for charcuterie and a carton of heavy cream in the walk in unit with no date marks to indicate when opened/sliced. Observed a carton of cream in bar reach in with a date of 12/04 (9th day of shelf life). CDI: Out of date product and unlabelled charcuterie were voluntarily discarded, and unlabelled dairy in walk in was dated for opening date (12/11). REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles and one chemical spray bottle mislabelled as sanitizer. CDI: All three chemicals were voluntarily discarded and sanitizer bottle rinsed and filled with QAC sanitizer. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked spinach cooling in a covered, deep plastic container at 64F. CDI: Spinach spread out on sheet pan and placed on speed rack to facilitate rapid cooling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in warewashing area wearing watches/wristbands.

4-502.11(A) Maintain utensils in good repair. Observed metal pots with pitting on the outer surfaces beginning to make them rough and difficult to clean.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employees at warewashing area actively washing dishes in 100F water bath. CDI: Water drained and replaced with fresh water at 110F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in the gaskets of reach in freezer adjacent to salad prep line.

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 two handsinks (one by back door and one by dish pit area) with loose caulking beginning to pull away from walls.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink with a drain partially blocked by food debris. CDI: Sink drain cleared and employees instructed to use sinks for handwashing only. REPEAT.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a dented can stored on shelving with food supply for restaurant. Dent was directly on the top seam of can. CDI: Can removed from service and set aside for discarding.

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 flip top units (lettuce, tomatoes, cooked shrimp, cooked bacon, pimento cheese, etc) with no date labels that were intended to be kept for well over 24 hours. (Facility uses a 7 day holding time) Observed a plastic tub of pasta that had been prepared days ago with no date label. CDI: Pasta was voluntarily discarded and all items that had been prepared within 24 hours were labelled promptly. An

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk denoting that heart of ribeye may be served raw or undercooked. PIC stated that ribeye medallions had been removed and replaced with the heart of ribeye and the asterisk was left off during the change. CDI: PIC had menu corrected during inspection. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle hanging beneath dump sink at server area. PIC stated that bottle could have been sanitizer but was unsure. CDI: Chemical discarded at mop sink. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a covered plastic tub of cooked spinach cooling in the walk in unit at 82F. Product was in a sealed covered and densely packed container and likely would not have reached cooling parameters without EHS intervention. CDI: Spinach was spread out on sheet pan and placed on speed rack for rapid cooling. Product fell below 70 by the end of inspection, making the 2 hour limit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spices and oils/sauces along cook line. CDI: PIC had all working containers labelles during inspection. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an empty flower planter holding water in dumpster enclosure. Eliminate all sources of standing water, as they can become pest breeding sites during warmer months. CDI: PIC emptied the flower pot.

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 a large hole in the wall above mop sink where a shelf had been removed. Repair wall to make it smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back line handsink blocked with food sticker residue, making it slow to drain. CDI: Debris removed and employees instructed to use handsinks for handwashing only. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle at bar area reading less than 100ppm QAC sanitizer. CDI: Bottle dumped and refilled with sanitizer reading between 200 and 400 ppm QAC. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes au gratin in hot box holding at 110F. Observed chicken stock on stove top holding at 91F. CDI: Potatoes au gratin voluntarily discarded and chicken stock reheated to 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of steaks in protein prep unit holding between 48F and 51F. CDI: Top portion of steaks removed and relocated to walk in for rapid cooling,

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak frites on bar menu and ribeye medallions on dinner menu with no disclosure asterisks. Bar menu also needs a reminder for steak frites as well. CDI: All required disclosures and reminders were added during inspection and menus reprinted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled chemical spray bottle at storage rack adjacent to mop sink in back of facility. CDI: Chemical was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spice shakers and oil squeeze bottles along cook line.

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 wearing wrist bands and watched during food preparation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets reading 0ppm QAC sanitizer. CDI: Buckets refilled with sanitizer between 200 and 400ppm QAC.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at server area with lip contact portions exposed to air.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee bevrages store above open food prep units upon entering facility. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes without hand washing. CDI instruction provided 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 dishwasher handle soiled utensils and then clean utensils without washing hands in between. CDI- instruction provided 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple staff handle soiled surfaces with gloves on then return to work with foods wihtout hand washing. CDI- instruction provided

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 food employee bare hand cutting radishes at front line. Some radishes to be cooked some in lexan headed back to refrigeration. CDI- hands washed gloves donned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at utensils washing station to have had ice dumped in it. CDI- cleaned

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed container of mussels with no tag. CDI- tag copied and applied to half of product on line

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees fail to discard soiled gloves. CDI- instruction provided3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over fully cooked meat in open pan beneath. CDI- reorganized Observed raw meats stored over single service beverage cans. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat dairy products.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one spray bottle and three red buckets of sanitizer with 0 ppm QAC concentration. CDI- remade to 150 ppm

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 multiple cooked proteins not date marked. CDI- date marked3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved bag of cooked shrimp date marked 3/19. CDI- discarded

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 duck fat held with no label or written procedures, beur blanc sauce labeled but having no written procedures and butter having written procedures but unlabeled at 88 F. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked garlic and cooked stocks cooling at room temperature under 135 F. CDI-removed to walk in cooler

3-307.11 Protect food from contamination sources not specifically noted by code. Observed tuna recived vaccuum packed and frozen, thawed inside the intact package . However, the mfr. instruction require removal from packaging prior to thawing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping clothes on food contact surfaces.