ANGELINES & CATERING

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI: Employee health policy updated packet provided today and employees educated. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind liquid pasteurized eggs in prep top. CDI: Items reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes at dish machine and then move to unload clean dishes from dish racks with no glove change. CDI: Gloves removed and employee washed hands. Ensure employees understand when glove changes and handwashing is required. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken stock, meatballs in sauce, and oatmeal cooling in walk in coolers from yesterday still above 41F. CDI: Product 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce cooling in cooler drawers from yesterday. CDI: Sauce voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit front holding items above 41F. Observed small reach in cooler holding items above 41F. CDI: Items voluntarily discarded. VERIFICATION REQUIRED on or before 7/19 to ensure coolers have been repaired or are not in use. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed hot pickled onions (6/23, 7/8) and ragu (7/5). Observed pickled red onions on line date marked for when they were placed on the line (7/13), not when they were cooked. CDI: Items were voluntarily discarded. Overall facility has a date marking system in place. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One chemical bottle at banquet dish machine not labeled. CDI - Chemical identified as degreaser and labeled. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed oatmeal, meatballs, and chicken stock cooling in deep containers, some with lids over night. CDI: Items voluntarily discarded. REPEAT VIOLATION Continued violations of cooling will result in a risk control plan and/or permit action. 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 .

3-304.12 (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 scoop for flour with handle in the flour. Observed scoop in gluten free flour with no handle.

4-501.11 Maintain equipment in good repair. Observed walk in cooler doors damaged and pulling apart.

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 cleaning needed at opening of downstairs ice machine. Observed minor detail cleaning needed on shelves and in bins where utensils are stored.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on AC vents over clean linen storage in hall way. Observed significant food debris and build up inside of walk in freezer particularly on the floor. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed significant wall damage in various areas along the banquet hallway particularly in alcoves/doorways and along walls where storage is.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Two personal drinks stored on shelf above handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored above risotto in WIC 1 on cooling rack. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked a raw egg and proceeded to handle equipment and then proceed to grab bread with same gloves. CDI - Stopped and directed to discard gloves and wash hands which he did. Ladles brought to dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Machine recorded at 0ppm. After investigating it was discovered hose was not connected to machine. CDI - EcoLab arrived and repaired on site. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes recorded above 41F in WIC. CDI - 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 .

3-501.18 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) Duck stock, chicken stock, and sliced turkey all recorded past 7 days. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One chemical bottle near dish pit not labeled. CDI - Labeled

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Oatmeal cooling in WIC in large plastic tub with lid securely fastened. Cooling rate was 0 as it was an improper method. CDI - Method changed. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating at back table where food prep was taking place. Also observed a personal drink on other prep table.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Batter containing raw eggs cooling in tight container with wrap. Dropped 0 degrees in 15 minutes. CDI - Cooling method changed. Cooling rate .18 For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Improper cooling method of batter. Placed in containers and tightly wrapped. CDI - Spread on sheet trays for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. ROP sea bass was not slit during thawing process (instructions said to remove). CDI - Slit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Minor presence of fruit flies near dish pit. Contact pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard does not have a beard guard. Wear a beard guard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in various coolers recorded above 41F. Suspected temp. Abuse due to movement of foods during shift change. CDI - 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken sausage cooling in large tub with lid on. PIC stated product was on sheet tray earlier for cooling and was pulled off tray earlier and put into tub. CDI - Product was still in 6 hour cooling window and cooled down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards scarred and 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 coffee cup stored on cutting board with garnish being cut on it. CDI - Cup discarded and cutting board taken to be cleaned. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart blocking access to back handsink. CDI - Cart moved. Keep access to handsinks at all times.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility had a letter from 2023, CDI - Updated letter obtained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pasta sheather and slicer soiled with debris. PIC stated they were last used yesterday and 2 days ago. CDI - Broken down to be cleaned. Assure products are thoroughly cleaned when they are cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two containers of soup recorded at 45F, Suspected cooling failures from yesterday but could not confirm, CDI - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Potatoes, duck confit, lettuce, sliced deli meats, and semi soft cheeses did not have a date mark. CDI - All discarded. Lamb filling dated 12/31 was frozen 12/31 and cooked 12/30 and pulled 1/8 but only date was 12/31. CDI - Dating updated. Assure all dates are recorded when freezing a product. REPEAT. Facility has a history of date marking violations. PIC is implementing a new line check system to assure all date marking will be remedied. EHS will hold facility to that system. If date marking is an issue next inspection an ITS will be issued. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low in Quatr. CDI - Discarded.

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. handles for flour and breadcrumbs bins stored with food in product. Keep handle out of product.

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

4-501.11 Maintain equipment in good repair. Lid broken for breadcrumbs bin. Replace

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. Two personal drinks stored on shelf above prep table. CDI - Moved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Aioli and sliced turkey did not have a date mark. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Some items had date exceeding 7 days. CDI - Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single service cutting boards scarred. CDI - Replace

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning in cervices of equipment, NFCS areas needed

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 stored next to cutting board.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced turkey, sliced roast beef, and cut turkey did not have a date. CDI - Dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies near dry storage area and dish pit. Contact pest control.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at concentration <50ppm. CDI - Exchanged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bins, plastic cups, and tubs. REPEAT. Points not escalated

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. One handsink was inoperable as battery died. Another sink had scalding hot water and did not allow for a proper handsink. CDI - Both sinks repaired.

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 Tags not stored in chronological order. CDI - Tags ordered chronologically.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items on front flip top cooler recorded above 41F (see chart). Discovered reason was during flip of unit from breakfast to lunch multiple foods sat out at room temp. CDI- Brought to WIC for cooling. REPEAT. This is facility’s FOURTH cold holding violation in a row. Develop a Risk Control Plan for cold holding and email. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking by dish pit observed. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand stored in freezer not wrapped. CDI- Brought to dish machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and in need of replacement. CDI- Replaced with new ones.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink, CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oats, sliced meats, spinach, raw chicken recorded above 41F, CDI - all discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken bola, milk not dated. CDI - Dated. 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 Vegetable shards, oats, cured raw egg yolk all out of date exceeding 7 day window. CDI - 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Gaskets dirty and in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certified food protection manager certificate. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed spoiled ginger and peach in WIC. -CDI- PIC voluntarily discarded items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed oatmeal holding at 110F and bananas foster holding 128F. -CDI- PIC voluntarily discarded items since it was end of breakfast shift. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage, American cheese, roasted mushrooms, pork belly and pickled onions in prep top and reach-in unit all temping above 41F. See temperature chart. -CDI- PIC voluntarily discarded items. Per PIC they have been having issues with this unit. **REPEAT** **VERIFICATION REQUIRED 3 DAYS** -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 .

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 pork belly dated 6/12, roasted tomatoes dated 6/13, and cooked ham dated 6/10. Observed pizza sauce dated 6/20 (per PIC prepared today). CDI- PIC disposed of items and properly labeled pizza sauce. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed melons, roasted mushrooms, and pizza sauce cooling in WIC covered with tight lids. -CDI- PIC laid items out on sheet pans to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in pastry area and food prep area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon stored on floor in freezer. -CDI- PIC voluntarily discarded item. -0-

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 handles stored in containers or rice, sugar and oats. -CDI- PIC properly stored items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stored as dry wet stacked. -CDI- PIC I stacked dishes to properly dry. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Facility is not recording Date of last use on tags. Facility will implement moving forward. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, peppers, cheese, and pork belly recorded above 41F. CDI- Overstacked in containers. CDI - Discarded 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 .

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 Anchovies-recorded from 2/28, CDI- Discarded 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 .

4-501.11 Maintain equipment in good repair. Lid for flip top cooler in need of repair.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility had letter but letter did not specify that fish was pellet fed.

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 melons, mushrooms, carrots cooling in containers with lids. CDI- All dumped onto sheet tray for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth stored on counter near bakery area. Keep in sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor.

4-501.11 Maintain equipment in good repair. Lid for corn starch bucket broken. CDI - Lid broken. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and in need of replacement.

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. Ceiling vent near back room area in need of cleaning.

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 Some tags did not have date recorded on tag. CDI- Facility will assure date of last use is being recorded.

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 . Metal pans soiled with onions. CDI- Taken to dish machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine soiled with black grime, Do a full clean.

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 . Ricotta cheese and garlic in oil mixture recorded above 41F. CDI- Discarded.

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. Some oil bottles not labeled.

4-501.11 Maintain equipment in good repair. Gaskets in need of repair, some lids on flip top units in need of repair. REPEAT

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Facility is park cooking chicken, cooking it to 145F then cooling it down. Facility must obtain prior approval before par cooking, CDI- Chicken discarded. Apply for par cooking

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility is holding all TCS foods in flip top # 1 on TPHC as unit does not hold. Facility is working on obtaining a new one but with back orders it has not come yet. Facility does not have TPHC papers and is not using times. Fill out papers and start time proccess.

6-501.111 Keep the premises free of insects, rodents, and other pests. Knats observed in bakery area. Facility will implement new measure of control provided by EcoLab

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 Dented can not segregated. CDI- Removed. REPEAT

4-501.11 Maintain equipment in good repair. Some gaskets damaged and in need of repair. Facility has them on order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Alfredo cream sauce in WIC recorded at 51F. PIC stated it cooled down overnight but never reached 41F. CDI- Discarded. Use shallow metal pans with ice when cooling heavy sauces and assure cooling follows aforementioned time procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Holandaise sauce recorded at 98F. CDI- Placed on TPHC from time made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs, honeydew, cheese, bacon, tomatoes at front unit all recorded above 41F. Unit is not holding temp. Facility has called for repair. Facility will use TPHC until unit is repaired. Foods placed on TPHC. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at 3 comp. Sink recorded at 400 ppm, Water temp. Of sanitizer suspected. CDI- Water temp. Adjusted and sanitizer dropped to 200.

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 Cooling incorrect (see # 18)

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 Dented cans stored along side sound cans, CDI- Dented cans removed.

2-501.11 A food establishment shall have written procedures for employees when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrhea clean up plan during the inspection. CDI - Educated PIC on the requirements for the newly adopted 2017 food code as of Oct 1, 2021. -0 points

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produce over washed onions/peppers. CDI - EHS educated the PIC on the 2017 food code requirements. PIC moved washed produce to different shelf so no unwashed produce was over washed produce. -0 points 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari over top of RTE smoked salmon. CDI - PIC oved raw calamari to lower shelf with other was seafood items. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the breakfast prep unit that were holding above 41F (see temperature chart). CDI PIC was able properly cool cantaloupe and honeydew which were being prepped when inspection started. Gilled chicken and smoked salmon were voluntarily discarded. REPEAT -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 Observed several pans of food in the breakfast prep unit that had no date mark. Mushrooms, polenta, melons and herb aoli were back dated from batches in the WIC. Smoked salmon, cooked shallots and grilled chicken was voluntarily discarded by PIC. REPEAT-3 points

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 cantaloupe and honeydew stored in the prep top unit holding between 44F-60F. Melons were being cut as the inspection started and were placed into the prep top for use. CDI - PIC moved melons to WIC to cool quickly. -0.5 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal bins stored as clean and wet nested. CDI - PIC placed dishes in dish pit to be rewashed, rinsed ad sanitized. -0 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. -C Observed floor behind grill near dish pit with minor grease build-up. Increase frequency of cleaning on-food contact surfaces. -0 points

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed roasted chicken being prepared under non continuous cooking. Facility does not have authorized approval. CDI: was EHS left application for procedure with PIC.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed roasted chicken cooling from previous day in walk in cooler above 41F. CDI-PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoke salmon in front line flip top at 47 degrees. Product is directly under expo heat lamp. Product was on line for 90 mins. CDI-PIC relocated to Walk in cooler to cool below 41F and rearranged storage order of flip top to move a non TCS product under heat lamp.

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 garlic/mushroom mixture on line without date marking. Observed feta cheese dated 5/30. CDI-PIC voluntarily discarded. Observed deli turkey and deli roast beef out of originally packaging not date marked. CDI-PIC verified product was opened 2 days ago and was allowed to backdate.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on brunch and breakfast menu “including eggs cooked to order” without asterisk on disclosure portion of consumer advisory. Verification of correction within 10 days.

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 deep metal pan of roasted chicken from yesterday at 48F. Chicken was mounded and covered in plastic wrap at time of inspection. CDI-PIC voluntarily 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 bottles of oil, water, and seasoning shakers through cooks area without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant gathering of fruit flies in back prep area by 2 comp sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and front line cook as food handlers wearing watches.

3-304.14 Wiping Cloths, Use Limitation - C Observed Sanitizer bucket at kettle cooking station at 10ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up between 2 ice machines where ice paddle is being stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed hand washing sink in back area to be blocked by vac master machine. Maintain access to hand washing sinks. CDI-vacmaster moved 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in bar area without paper towels. CDI-paper towels provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal in hot holding unit that was below 135F. CDI-employee reheated the oatmeal to 165 and then placed in hot holding well.

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 polenta, chicken jus, pomodora, half n half on the front line an milk in the WIC that were not date marked. CDI-food was voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken jus, livornese, pomodora, teleggio, romaine, pizzaiolo, polenta, Bolognese, pizza sauce, tomato paste, mushrooms, cranberry sauce, cantaloupe, oatmeal, beets all in the WIC that were expired. All food was past the 7 day date marking requirement. CDI-food was voluntarily discarded. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottles of oils and containers of spices and dry goods that were not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mixer to have food debris and build up on outer edges. Observed dry pasta machine to have food buildup on bottom of machine. Observed several pans labeled as clean to have sticker residue on the outside of the pan.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not produce documentation that he has a current Food Safety Manager certification.

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: Retained shellstock tags do not have date last sold or discard on them. Return visit to verify compliance within 10 days. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Branzino on menu indicated as undercooked and verified by PIC. Proof of parasite destruction or otherwise parasite -free product not produced. Verification within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw chicken stored over RTE pickles. CDI- chicken moved to lower shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Two pans of cooked chicken not date marked in cold drawers on line. Roasted garlic puree not date marked in prep top. Feta cheese opened and not date marked. Milk opened but not date marked. All allowed to be dated with 9/7 dates of prep.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Smoked salmon on breakfast menu with no Consumer Advisory. Eggs "any style" not covered by Consumer Advisory on breakfast menu.

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. Several scoops with handles down in food in dry storage bins.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Plastic container of air fresheners stored in the handwashing sink at the bar. CDI- Container was removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black gelatinous build up on the interiors side walls of both large ice machines. Cleaning is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One pan of grits being hot held on the line at 120F. CDI- PIC had container removed and grits reheated to 165F. All other food items maintained as required. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee wearing a watch during active food preparation and one employee without a hair restraint during active food preparation. All other staff were wearing required hair restraints and no jewelry. Much improvement noted from previous inspection. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust and dried debris on filters at ice bins and exterior door ledges. Dried debris in the bottom of the ice cream freezer. Dried residue on some stored and line equipment and shelving. Cleaning is needed. repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some dust build up on the ceiling panels and HVAC venting in the storage and preparation areas. Cleaning is needed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hat and closed beverage stored co-mingled at the prep area and on clean towels. CDI- All storage corrected. Towels were removed for cleaning. (0pts)

3-302.11(A) Separate the different types of raw animal foods. -P Small container of quail eggs stored over raw fish in the main walk in cooler. CDI- Executive Chef Robert Hoffman corrected storage immediately. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Various items such as carmelized onions, lettuce, and braised oxtails not under temperature control. Issued noted at all line coolers except for salad cooler. Most items stocked above fill line of the container in the open flip top coolers. PIC also advised that some items are placed on rolling speed rack and placed at line for next service prior to removal of previous service removal. Ambient air in coolers and drawers at 40F or below. CDI- PIC had over stocked items separated and refilled, some smaller items placed on a temporary control via the use of time as PIC advised they would only be at station for next 3 hours. Also advised PIC of need to review of procedures for service change and stocking of line units. Possible risk control plan due to repeat of cold holding issue. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple staff at front prep and service line and in back prep areas not wearing hair restraints. Some staff did put on hair restraints during inspection. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on filters and exteriors of large ice bins and dried debris in unit gaskets.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up in interior ice chute of and one portion of the interior wall. Improvement noted from previous inspection. PIC Chef Robert Hoffman reported/ requested cleaning from onsite maintenance during inspection. repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two prep coolers on the main cook line not maintaining foods at required temperature of 41F or below. Ambient air in prep cooler 2 at 53F and ambient air in prep cooler 3 at 58F. PIC immediately called for onsite maintenance. Temporary use of time implemented for lunch service today due to PIC and employee advising of all items being placed in both units today at less than one hour prior. Verification of repair of both coolers by July 6, 2019.

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. One container of tomato sauce at 66F at 10:39a. Sauce at 66/67F when checked at 11:02a. Noted that sauce was in a large container and covered during the cooling process. CDI- PIC removed sauce, put ice wands in it and moved to larger walk in cooler for rapid cooling. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee in warewashing area wearing bracelets on both wrists. Five employee's not wearing hair restraints at the start of the inspection. CDI- Employee's did put on hair restraints.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One opened canned employee beverage stored co-mingled with the single service articles, and one closed employee water bottle stored co-mingled with facility utensils. CDI- all storage corrected. (0pts)

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Browning limes in a box in walk in cooler 2. CDI- PIC Chef David Gross to have removed. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on shield of large ice bin for cube ice. Cleaning is needed. Repeat 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility high temperature dish machine only reaching a maximum of 156F after 4 cycles. Noted that psi reading at 55-60 on gauge. PIC called for internal engineers to come to address issue. Facility has adequate supply of dishes and utensils for today and large dish machines for other facility upstairs, in addition to 3 comp sink. Will allow to remain open during repair, utilize the dish machine for wash only and sanitize in 3 comp sink until repair has been completed. Verification by 4/7/19 for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Container of grits, pan of eggplant lasagna in prep coolers not under temperature control. PIC advised that cooks may have started to use then placed back in the prep cooler. House made sorghum butter out at room temperature at the beverage area across from the dish area. PIC advised of using unsalted butter. CDI- grits removed for rapid cooling, lasagna reheated, butter removed for rapid cooling. Repeat Comment: Various food items on the line and in walk in coolers at a range of 42F-45F. See chart. PIC was advised all may be stored no more than 4 days per current DHHS directive.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf PIC advised that all Aioli' s made in house with raw shell egg, egg whites from raw shell eggs used in beverage offered. General consumer provided on menu, but asterisk not provided with foods containing the Aioli. Provide asterisk for all foods prepared with the house made Aioli and/ or items made with egg whites/ entire raw shell egg and offered in raw/ undercooked state. Verification by April 7, 2019 to check for correction on all menus.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies at and around bar area and front service area where glasses are stored. PIC advised of current treatment. CBI- Continue with increased treatments until issue has been resolved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Approximately 4 metal pans wet nested together at the shelving across from the main prep line in the back kitchen area. CDI- pans were separated. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried food debris and residue in cooler gaskets throughout. Cleaning is needed. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two quart sized containers half full of coffee being used for employee beverages. Both stored under prep surfaces and away from facility items, but neither had lid on them. CDI- Chef Robert Hoffman had employee to discard. (0pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink just behind main cook line. CDI- PIC had papertowels replaced. repeat

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. One pan of mussels at the line with no tag. PIC was definitive that mussels were from larger bag that was observed in walk in cooler. All other tags provided and in place. CDI- PIC was allowed to photocopy tag to put with container of mussels. PIC advised that he will speak to his rep about obtaining copies of tags going forward. repeat

3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over raw ground pork and breakfast sausage in walk in cooler 1. CDI- PIC corrected storage 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored on top of bottles in bar area coolers. CDI- raw eggs were removed from cooler. repeat

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on one part of the interior ice chute and side of upper portion of ice bin. Cleaning is needed. (0pts)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. One container of meat sauce in walk in cooler 2 dated for 12/13 at 49F. PIC advised that it was prepared and cooled down last night, but could not be certain if it had been taken out for use today as part of the meat sauce reheating on the line. CDI- PIC removed the meat sauce to check for process; voluntary discard. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Grits, cream wheat, oatmeal in steam well at temperatures below 135F. Temperatures ranging from 87F-120F. PIC advised that the items are pulled and discarded at the end of service. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Most foods in the top of the prep cooler 1 such as carmelized onions, egg wash, cooked peppers, blanched broccoli not under temperature control. Ambient air in upper portion of the cooler at 43F. PIC advised that smaller portioned pans are placed in larger pan for ease of use to add and remove foods. Discussed use of time as method of control with PIC. CDI- PIC advised that all breakfast items are discarded at the end of service; voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Heat treated cold pickled vegetables in walk in cooler 1 dated for 12/2, second container with no date on it. PIC advised that both were prepared the same day. Multiple sauces, same cold pickled vegetables, blanched vegetables with no dates. PIC advised that most were from larger batches in the walk in cooler. CDI- PIC voluntarily discarded vegetables. Items that were prepared for today were allowed to be date marked.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Five packages of ROP melons stored in walk in cooler 2. PIC was able to provide invoice that indicated total melon count delivered. Personnel could not provide information from vendor of melons being received on ROP state during inspection. CDI- PIC advised that he will continue to have finance work on obtaining. PIC eventually voluntarily discarded all melons. Application has been submitted to variance committee, but no approval has been issued as of today. No form of specialized processes is allowed at this point.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Large container of meat sauce dated from 12/13 cooled on yesterday in walk in cooler 2. See item 18. CDI- PIC voluntarily discarded. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Three employee's observed not wearing hair restraints, one of the same employee's also wearing a bracelet and the other wearing red nail polish with no gloves. CDI- All put on hair restraints, and employee put on gloves after washing hands. All other employee's wearing hair restraints. (0pts) Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats and bags stored on top of large dry storage rolling carts. CDI- PIC had employee to re-locate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap or papertowels at bar handwashing sink. Bar was not currently in use, all other handwashing sinks stocked as required. CDI- PIC Executive Chef Robert Hoffman had all replaced. (0pts)

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. Shell tags provided. Only two found with last date indicated and not able to determine order for tags. Follow up by 7/8/18 as to compliance with requirement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over cooked foods in prep walk in cooler, smoked bacon (no indication on packaging as to cooked or ready to eat) stored over cooked chicken in main walk in cooler. CDI- PIC corrected storage

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. PIC advised that lamb steaks observed in prep walk in cooler were partially cooked for a private event to approximately 120F in batch. PIC advised that the lamb was not going to sold or used, and they were just placed in cooler due to event being held the previous night. PIC was advised that noncontinuous cooking will need to be pre-approved by MCHD before implementing. Discontinue process until it can be reviewed for approval. Template for noncontinuous cooking provided to PIC today via email. (0pts)

3-502.11 Obtain a Variance for specialized processes.-Pf. ROP bags of pickled leeks observed in main walk in cooler. Quart container of pickled sliced tomatoes dated 6/19 found in walk in cooler. PIC voluntarily discarded. PIC has submitted request for multiple specialized processes to Variance committee but not updates or approvals have been issued by committee as to today's inspection. Discontinue all special processes until approval has been provided by Variance committee. Follow up with by 7/8/18 as to compliance or updates on application.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. See item #27

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Large covered container of grits cooling in prep walk in cooler, large container of meat sauce covered cooling in walk in cooler. Grits initially at 89F, then 83F. Meat sauce initially at 54F, then 52F. Time span of 1 hour between temperatures taken. CDI- PIC had cooling foods spread on a sheet pan for 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. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's wearing watches and rings during prep. Most employee's preparing foods in main and catering kitchen not wearing hair restraints. Provide hair restraints. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee large covered quart container drinks stored co-mingled with facility items throughout main and catering kitchens. Provide designated storage areas.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employees have signed policy but could not tell me anything about it. Return visit required to ensure they understand the policy.

5-202.12 Provide at least 100F water at handsinks. -Pf Two hand sinks were below 100F. Maintenance corrected during inspection.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed sealed bucket of oysters missing tag. Discarded during inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pasta stored without a cover/lid in the freezer. Observed beef uncovered with a pan sitting directly on top of beef in walk-in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Employee was cutting raw chicken in sink bay next to bay with cooling sauce (2 compartment sink). Moved chicken and sanitized the sink bay. Observed in-house cured raw duck stored in same container with vendor cured products that are ready-to-eat. Separate and treat in-house cured products as raw products. Corrected during inspection. Observed raw beef processed, wrapped and stored above pasta in walk-in freezer. Separated. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork in walk-in cooler. Relocated chicken below pork.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket at 0ppm Quat. Discarded. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris left on sliver. Cleaned during inspection.

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 soup, milk, half n half, fonduto, polenta, items in tops of prep coolers (not prepped today), pizza sauce, etc. not date marked. Return visit required to ensure date marking is in compliance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk was missing from items on breakfast and dinner menu. Disclosure at bottom was also missing. Corrected during inspection. All new menus were printed out 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 metal pot with sauce cooling in ice bath in 2 compartment sink. It was very slowly cooling throughout the inspection, so PIC moved it to shallow metal pans and placed in walk-in cooler. If utilizing pots in ice baths, stir frequently and monitor cooling progress. Recommend utilizing an ice wand for stirring if using ice baths.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one large bin of dry good unlabeled. Observed small containers of salt and other spices unlabeled in top of prep unit. Observed 2 oil bottles unlabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one empoloyee with a ring that was not a plain wedding band. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees in need of beard guards and 2 employees without hair restraints.

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

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink in catering kitchen on 3rd floor broken. Repair so it can be used. Note: another hand sink is still available for use in the space. Repaired by end of inspection.