OAK STEAKHOUSE

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not being stored in chronological order during inspection. CDI - PIC corrected order. 0 pts.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed burger on bar menu, steak and fish on prix fixe menu, and waygu steak on main menu void of asterisk leading customer to consumer advisory. CDI - PIC printed off new menus during inspection. Repeat. 1 pt.

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 ranch dressing cooling while in a deep, covered plastic container. Observed mornay being cooled while in a deep container during inspection. Both items were not cooling hastily. See temperature chart. CDI - Both items split into shallow, uncovered pans and moved to WIF. Both items began cooling rapidly. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food being stored on floor in WIF during inspection. CDI - Employee moved to appropriate location. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer compartment in three comp sink unable to retain water during inspection. Repair necessary. 0 pts.

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 floor in WIF heavily soiled with food debris during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle cell phone then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

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 at 78F with 20 mins left in cooling window. CDI: Pasta was placed on sheet trays and reached 70F before end of cooling window. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in salad prep top above 41F such as boiled eggs, feta, tomatoes, blue cheese, beets and shrimp. Mozzarella and caesar dressing were 41F. Ambient air of unit was 38F. CDI: Items were placed in walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 fried onion straws and chimichurri being held on TPHC without time labels. CDI: PIC labeled items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed seared tuna on menu without an asterisk. 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 burger patties cooling at a rate of 0.02F/min inside prep drawers. Observed pasta cooling in large lexan covered in a lid. CDI: Burgers were placed in walk in cooler to cool. Pasta was put on sheet pan to facilitate quicker 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed steaks and burgers in containers lined with linens. Remove linens.

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

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 5 shellstock tags without last sale date recorded. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon over ready to eat pork and cheese sauce in 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. REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef above whole muscle intact lamb 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, raw chicken, truffle butter and steak in prep top/drawers above 41F. Ambient air of unit was 44F, by end of inspection ambient air of unit had cooled to 38F. Observed salsa verde in prep top above 41F. Item was in a squeeze bottle inside a metal container with a cloth in the bottom. Items were placed in walk in cooler to cool. Salsa verde was voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 Rockefeller mix with a prep date of 9.24. According to PIC item was pulled out of freezer earlier today. CDI: PIC placed thaw date on item. Points reduced due to improvement from 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle without a label. CDI: Label was placed on item.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VERIFICATION REQUIRED.

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drink stored on a prep surface.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils inside of two hand sinks. CDI - Items were removed.

3-203.12 Retain tag on the bag of shellstock until empty. -Pf Observed missing tag for two trays of prepared oysters in the walk-in cooler. CDI - Manager was able to find the tag for oysters in a folder. Tag was placed with the oysters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above steaks in the walk-in cooler. Observed raw quail eggs stored above milk in the walk-in cooler. CDI - Items were placed in the correct order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a slight presence of microbial growth inside of the dish machine.

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 horseradish cream and corn paste the 7-day date mark. CDI - Items were voluntarily discarded.

REPEAT 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 missing time stickers for Bernaise sauce next to the grill. CDI - Time stickers were added for when the food was prepared. Improvements made from previous inspection.

REPEAT 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 a cup inside of a bin of sugar for scooping.

4-904.11(B) Kitchenware and Tableware - Preventing Contamination (C) Tasting spoons shall be stored in a manner to prevent contamination. Observed a bin of tasting spoons inside of the hand wash well where they will be exposed to contamination. CDI - Item was removed.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed three employee drinks stored above prep surfaces.

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 missing time stickers for fries and other items around the grill. CDI - Time stickers were added for when the food was prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled the bottle during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 45 degree boiled eggs and carrots attempting to cool in the top of a prep coolers. Prep coolers are designed to maintain temperatures. CDI - Items will be discarded within 4 hours.

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 containers of unidentifiable spices without labels.

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

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 cups being used to scoop sugar and flour from large bins.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a large amount of food debris inside a utensil storage bin.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken under-counter cooler. Observed a large amount of ice forming under the walk-in freezer compressor. Observed rusting shelves in the walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed French fries inside WIC at 43F. CDI- PIC states defrost cycle just concluded, and French fries drop back to 40F within 30 minutes. -REPEAT- (-3) 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed clean dish rack with significant deterioration to vinyl coating, exposing clean dishes to visibly rusted metal surface. Repair or replace. (-0) 4-501.11 Maintain equipment in good repair. Observed broken cooler being used for dry storage. -REPEAT- (-.05)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up of crumbs and debris on top surface of chemical dish machine. Clean at earliest opportunity and maintain clean to avoid re-contamination of sanitized dishes. (-.05)

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. EHS noted an overpowering odor at dumpster area. EHS advises the PIC request maintenance and increased pickups. (-0) 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed overflow at grease trap. See same guidance as above. (-.05)

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. Walls in dry storage areas covered with many stains and in need of cleaning. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is a certified food protection manager.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Handwashing Signage (C) Observed a hand sink next to the prep coolers with no paper towels or hand wash sign. Two separate employees stated that it is used as a hand sink. CDI - Paper towels were provided.

REPEAT. 10-DAY VERIFICATION REQUIRED 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags out of chronological order. Several tags were missing the date of last one sold. 10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for Seabass and other items featured on the “Catch of the Day” menu. Item is labeled with a consumer advisory on the menu.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat vegetables in the walk-in cooler.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the ice machine.

REPEAT. 3-DAY VERIFICATION REQUIRED. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, shrimp, tomatoes, lettuce, cheese and slaw around 50 degrees in Prep Cooler 1. Observed tomatoes, blue cheese, noodles and broccoli around 50 degrees in Prep Cooler 3. CDI - All items were placed on TPHC and will be discarded after 6 hours. EHS provided a temporary TPHC policy for these items. TPHC will be used until coolers are repaired.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs and pickled cabbage past the 7-day date mark. CDI - Items were voluntarily discarded.

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 missing time labels for Honey Butter and Rosemary Butter. CDI - Items were labeled with the time they were removed from temperature control.

REPEAT. 3-DAY VERIFICATION REQUIRED 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf 8-201.14 Provide all contents of a HACCP plan as required. -Pf Establishment was unable to produce the entire HACCP plan approved by the local Health Department. ROP for raw steaks is the only process remaining from their original approved plan. Weekly temperature logs for steaks, employee training log and thermometer calibration logs were all missing. Labels are missing that state “Product must remain 41 degrees or lower. Product must be used by this date ______.” Steaks must be used within 30 days of the ROP process. All steaks were voluntarily discarded. General Manager stated that they are going to end the ROP process and will remove the Vacuum Sealer from the establishment.

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 5 dented cans on the dry storage rack. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a leaking walk-in freezer compressor dropping ice onto pans of exposed food. Observed boxes of food on the floor of the walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces of the cook line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed two cook line cutting boards with deep stains and cuts. Observed a broken cooler being used for storage. Observed a leaking walk-in freezer compressor.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers still attached to several dishes stored as clean.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat bulbs being used above the cook line that were not shatterproof.

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 5 tags from the past 90 days with no finish date. Observed oysters in walk in cooler with no tag. CDI: Tags found in finished tag binder. Observed tags not in chronological order. VERIFICATION REQUIRED to ensure dating of tags is correct, and that tags remain with oysters until they are sold.

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 cooked at 1030am still above 70F after 6 hours. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta, beet ricotta, roasted tomatoes, and hard boiled eggs in prep top above 41F. CDI: Product voluntarily discarded. Items were overstacked and cheeses were in a quart container in an 1/6th pan preventing product from maintaining temperature. Observed steaks above 41F in cooler drawer. CDI: Product iced down to cool to 41F. VERIFICATION REQUIRED to ensure repair of steak cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Observed no date mark on cooked mushrooms, cooked broccolini, cooked potatoes, or cooked green beans. CDI: Dates added as PIC stated that items were cooked yesterday and 2 days prior. 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 . 3-501.18 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 duck from 1/3 in cooler drawer. Observed orzo from 1/3, hot pickled cucumbers from 11/13, pickled cabbage from 12/31, and vegetable stock from 1/6 in the walk in. CDI: All items 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no pre-written procedures for bordelaise, garlic in oil, or au poivre sauces held on TPHC. CDI: Procedures written during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed garlic in oil kept from the previous night and placed out for use again today. CDI: Product voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed A5 Wagyu on menu with no asterisk when it is offered under cooked. CDI: Menus corrected during inspection and reprinted.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP raw pork chops with no date mark as indicated in the HACCP plan. Observed logs not maintained as required by variance. CDI: All ROP product voluntarily discarded. EHS will make a long term compliance visit to ensure procedures are being followed.

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 tightly covered, deep cambro. Observed shrimp cooling in a tightly covered cambro. CDI: Items were voluntarily discarded. Observed blanched fries cooling in prep top cooler. CDI: Fries were placed on sheet pans and properly cooled to 41F by end of inspection. Observed flounder cooling from prep in the walk in while tightly covered. CDI: Product uncovered and cooled at the proper rate. 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(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Contianers separated for air drying.

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 record of parasite destruction for market catch seafood cooked to order, CDI- Obtained during inspection from supplier and printed out for records.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic containers labels left attached and dicer on wall with dried food debris. CDI- Items were moved to dish area to be washed, rinsed, and sanitized again.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed cheeseburger on kid’s menu asterisked to a consumer advisory at bottom. A VR will be conducted within 10 days to verify changes to kid’s menu. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mashed potatoes at a range of 101-107F inside of warmer on the main line. CDI - Mashed potatoes were reheated during the inspection. - 1.5 -

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 cooked shrimp above temperature threshold in prep unit. Pan was stacked above fill line. Items were moved to walk in cooler to be brought down below temperature of 41F. Top layer above fill line was discarded. - 1.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bone marrow not thawing under running water. CDI- Running water turned on. 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 mahi mahi in front prep unit in sealed cryovac bag. CDI - item was vented to continue thawing. - 0.5 -

3-302.15 Wash fruits and vegetables prior to use. Observed mango on prep line with cut through product sticker. Sticker and other debris should be removed from produce. CDI - item was discarded.

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 PIC touch ricotta cheese with bare hands. Observed another cook sprinkle Parmesan cheese on meatballs. Both items were discarded during the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sinks on the main line. CDI- PIC provided paper towels during the inspection. 6-301.14 Post a handwash sign at each handsink. No handwashing sign observed during the inspection by handwashing sink on the main line.

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 pasta shells from the day before without datemarking present inside of the prep 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 Observed chicken dated for 3/11 inside of the reach in unit. CDI- Discarded during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed oysters on the menu served raw without asterisk present on the menu.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fries stored on the ground inside of the walk in cooler. CDI- PIc placed foods on shelving inside of the walk in cooler.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed personal drinks stored on the prep tables during initial walkthrough. CDI- Personal drinks moved during the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink with metal scrubber stored inside upon arrival. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one of the two handwashing sinks on the main line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic containers and squeeze bottle with build up and labels left attached. CDI- Dishes were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mashed potatoes at a range of 124-144F inside of warmer on the main line. Mashed potatoes were reheated during the inspection.

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 half and half, pork belly, and steaks above temperature threshold. Items were moved to walk in cooler to be brought down below temperature threshold.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ranch and buttemilkwithout datemarking present. CDI- Discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Garlic/aoli mix held past 7 day expiration. CDI- Discarded.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety Observed facility pickled tomatoes inside of walk in cooler date marked 7/21/22. In order to carry out this process. A variance shall be obtained to continue the process longer than 7 day datemarking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil stored directly on the ground inside of dry storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cooks on the grill preparing foods without hats or hairnets present. CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets stored on prep station with weak solution that tested 0 ppm. Sanitizer was discarded and replaced with properly concentrated sanitizer. Ensure that sanitizer is stored under prep station to prevent possible contamination.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the ground inside of the dry storage area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed dorm refrigerator stored on back of house line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment does not have quat testing strips for testing quat sanitizer solution.

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 soiled light covers and ceiling tiles in the dishwashing 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. Personal drink stored on prep table.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink by dish pit filled with soiled equipment and buckets. CDI- Moved and cleaned.

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 . Bean sprout, cheese, lettuce recorded above 41F, CDI - Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present in kitchen, Contact pest control.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards in need of replacement.

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 drink stored on prep shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Knife slightly soiled. CDI- Taken to dish pit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pasta not dated. CDI- Discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Garlic/oil mix, spinach mix expired. CDI- Discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw shrimp not thawing under running water. CDI- Running water turned on.

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 drink stored on prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Soiled utensils in handsink, CDI- Removed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No record of parasite destruction for salmon cooked to order, CDI- Obtained during inspection.

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 Raw chicken stored over RTE sauces in freezer. CDI- Raw chicken moved.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pre cooked crab legs not dated. CDI- Dated, REPEAT, Improvement noted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal backpacks stored on prep tables

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 diarrhea cleanup plan. CDI-PIC went to EH site printed off items needed. Will make plan that fits this establishment

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 2 separate staff touch RTE items in the make unit. CDI- items voluntarily disposed of.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives on magnetic knife rack soiled, tea dispenser nozzles with dried debris. CDI sent to dish for washing. Items of equipment that haven't been used in awhile need to be broken down and clean. If not used anymore keep broken down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods >41F on the top of the make units. Keep make units covered until service gets busy, broiler puts off a lot of heat. CDI-foods voluntarily disposed of. See temp chart

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no TCS items in make units date marked. Caesar dressing and specialty butters in WIC not date marked. Verification required

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed facility ROP raw meat and raw meat with garlic confit. No variance for ROP processing. CDI-meat with garlic confit voluntarily disposed of. Rest of the meat butchered and sealed <48 hours ago had ROP packaging removed. PIC will contact Cassandra Thompson on HACCP plan approval before heat sealer is used.

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 utensils sitting in a container of water on the counter in the grill station

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. Back of house, bakery area and ovens need more frequent 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. Observed soiled light covers and ceiling tiles in the dishwashing area.

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 cheese dated for 9/23 in the walk-in cooler. Explained to person in charge (PIC) that prep date starts the 7 day hold time and 9/29 would have been day 7. Corrected during the inspection (CDI) - Cheese was removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles containing juices and oils not labeled on the cook like. Observed spices not labeled on cook line. CDI - Labels were provided.

Observed boxed food items stored on the floor in the walk-in freezer. CDI - PIC removed items and placed them on shelving. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in reach-in coolers on cook line. Needs to replaced.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer recorded at 0ppm bleach at main dish machine and Bar machine. CDI- Machine drained, primed and ran again and recorded at reading of 200ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F (see chart). CDI- Discarded. REPEAR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of bleach unlabeled. CDI- Labeled.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, cooked shrimp, and cooked mushrooms cold holding above 41F. Observed hollandaise sauce sitting out at room temperature. PIC states hollandaise sauce made from clarified butter (unsalted) and pasteurized eggs and stays out for 4 hours. PIC states all items are cooled before placing in cold holding unit. CDI, shrimp placed in walk in to cool. Mushrooms and onions discarded by PIC. Hollandaise sauce placed on TPHC.

Repeat: 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 cooked onions and mushrooms. CDI, items discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor in walk in freezer. CDI, item relocated.

6-301.14 Post a handwash sign at each handsink. Handsinks missing handwash signs. CDI- provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw steak tips, cut steak recorded above 41F (see chart). 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 Blanched broccoli and lobster tail did not have date. CDI- PIC knew date of cook and dated as such. Also saw some sauces that were frozen and did not have a thaw date. CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory did not have disclosure. CDI- New menu made on site.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods in the walk in cooler. Also observed raw eggs being stored over milk and creamer in walk in cooler. CDI- foods were rearranged as needed for compliance. REPEAT -1.5 points. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed PIC use thermotmer to temp foods without sanitizing it first. CDI- educated PIC and PIC sterilized thermometer throughout inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw steaks were cold holding >41 degrees insisde of refrigeration drawers along cook line. Also observed cooked eggs and lettuce >41 inside of cold hold unit along make line. CDI- Foods were moved to walk in cooler to cool. Ensure that foods are being placed in cold hold units at 41 degrees and below. 0 points due to first cold hold violation under the new cold hold rule change effective 1/1/19.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods such as potatoes on floor in walk in cooler. Also observed boxed foods on floor in same walk in cooler. CDI- foods were uplifted off walk in cooler floor. - 1 point.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting along clean dish storage. -.5 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove mold buildup from caulking associated with the back hand sink and 3 comp sink near dish machine. 0 points.

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 prepping and cutting tomatoes while touching them with his bare-hands. CDI- Tomatoes were discarded by the PIC. -1.5 points.

3-302.11(A) Separate the different types of raw animal foods. -P Observed Raw salmon and scallops being stored over ready to eat Puree in the cold hold unit along the make line. CDI- Foods were rearranged as needed. 0 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food employee using wiping cloth on knife that was just used for food prepping and placed it as clean on the knife rack. Ensure that all soiled food contact surfaces are washed, rinsed and sanitized before being stored as cleaned. CDI- Knife was placed in the dish machine for washing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer was reading below 200 ppm in multiple buckets checked. CDI- Chemical provider came onsite and adjusted the dispenser for compliance. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Blanched sweet potatoes, Baked potatoes, fries and honey butter were being cold held >45-60 degrees. Ensure that the cold hold units are always plugged in the outlet and fully functioning. CDI- foods were voluntarily discarded and cold hold unit was plugged in and dropped as low as 40 degrees. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Salads, tomatoes, eggs and cooked noodles were stored inside of flip top cold hold units without a date mark. CDI- foods were dated as needed. (Ensure that any food that's placed in the flip top units overnight are properly dated). Observed baked potatoes dated 8 days out from prep date. CDI- baked potatoes were discarded. -1.5 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus onsite are missing the disclaimer on the consumer advisory. Will return in 10 days or less to see if compliance has been met. VR - 0 points.(Example: May be cooked to order)

7-102.11 Common Name-Working Containers - PF A bottle of Degreaser was labeled chlorine sanitizer near the dish pit. CDI- chemical was discarded and bottled was placed in dish pit for proper washing. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed utensils being stored in the splash zone of the front prep hand sink. Ensure that utensils are being stored in ways that are safe from contamination. .5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean. CDI took dishes to be rewashed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak as an add on for salad missing reminder on brunch menus. CDI menus reprinted -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans with food debris stored as clean. CDI took to rewash.

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 chimay cheese, cream cheese, ricotta cheese and collards in prep unit with no date labels observed half and half open with no date labels . CDI labeled product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on prep units . -0 points-

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 numerous shellstock tags without date of sale recorded. Repeat violation. 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of debris and in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dry storage area. -0 points-

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 wooden serving vessels with cracks and deep scores. repeat violation.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC use wrong test strips to test dish machine, demonstrate understanding of proper cooling, begin to bare hand contact multiple foods, incorrectly identify multiple important temperatures, and fail to ensure date marking of TCS foods. CDI through instruction

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed multiple employee beverages stored over or on fod prep surfaces. CDI removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves with out first washing hands. CDI- instruction provided; hands washed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-PObserved PIC minimally bare hand contact multiple ready to eat foods. CDI through instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar used as dump sink and front line hand sink stacked with bread. CDI- through isntruction6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at one front line hand sink. CDI- restocked

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf3-203.12 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 original shellstock container discarded and tags pulled and date dupon receipt of product and not when last used. CDI through instruction

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and a container of egg whites stored over ready to eat foods. CDi restocked properly3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed original container of raw okra stored on prep station cutting board. CDI removed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees handle soiled surfcases with gloves and not change them or wash hands. CDI through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple food contact surface not properly cleaned. CDI- removmed to re-clean4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cheese slicer not properly cleaned. CDI- removed to clean4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed raw potato slicer not properly cleaned. CDI- re-cleaned

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved mashed potatoes hot held at 119 F under wrap. CDI- reheated above 165 F

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked TCS foods not date marked. CDI- remopved and remarked3-501.18 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 containers of hot pickled cucumbers over 2 weeks from prep date with no variance or product challenge study. 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 cooked onions and tomatoes held off temperature control withpout written procedures. CDI-VR template sent

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for drnks not offered on menu but prepared upon request. VR

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility ROP of raw meat with no approved HACCP. VR CDI- voluntarily stopped and equipment removed

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed fruit bowl at bar on bar exposed to customers when seated and cooked tomatoes on corner of expo uncovered. CDI rmeoved behind bar

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 steak cutting boards made of wood with deep uncleanable grooves. VR