MERCHANT AND TRADE

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at dish pit hand sink. CDI- Soap placed at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna placed behind ready to eat items in the prep top unit. CDI- Tuna placed in front of items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 brine pickled vegetables held for over 7 days (green beans 8/16, peppers 8/14). Observed crab meat dated 8/18. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure on menu. Add to menu. VERIFICATION REQUIRED WITHIN 10 DAYS.

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 knives on the line stored in between the prep units (area is not clean). CDI- Removed and taken to wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Diced pork belly, rice, carm. Onions in flip top cooler recorded above 41F. 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) Wings in reach in drawers not dated. Shaved beef in freezer not dated correctly as it did not indicate when product was prepped and frozen. CDI - Items 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Menu missing disclosure. Add to menu.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine did not reach 160F after multiple attempts. External gage read ‘ready’ at a wash temp. Of 180F but disc recorded 152-155F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 Prepped/portioned ceviche cooling in reach in coolers with tight wrap on product. Unwrapped and cooled in WIC. 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 Pork belly recorded at 44F, CDI - Discarded. No points escalated due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef cheeks, raw eggs, and proscuitto in reach in drawers recorded above 41F. 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 Multiple foods not dated, CDI - Dated as PIC knew date of prep. 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 .

3-501.13 (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. Facility is thawing ROP salmon without cutting a slit in product. CDI - Products discarded. Facility will cut slit in package in future.

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 Pork belly dated 10-16. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Low sanitizer in 3 comp.sink.CDI - Drained and refilled. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility is smoking pork belly for 2 hours, pulling and cooling. Facility is not approved for par cooking pork belly. CDI - DISCARDED. Par Cooking application sent provided initial cook time of pork is <60mins per par cooking procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw oysters stored above RTE sweet potatoes. CDI - Potatatos removed and discarded. 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 Pork recorded above 41F, 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 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 Horseradish and house made relish had date past 7 days. CDI - Discarded. REPEAT. Develop a plan for date marking. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser dispensing Quat at 0ppm. CDI - Tube adjusted and dispensed at 100ppm. 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

3-501.18 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 Cooked mushrooms, sliced deli meat, pimento cheese, and pasta salad all had date of expiration. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory asterisk not noted on filet. VR.

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. Cleaning needed by breading cooler

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

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine did not reach 160F, reached 141F. PIC re set machine and it reached 160F. Assure machine is constantly and continuously reaching 160F by using high temp. Disc. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two items dated but incorrectly, CDI- Date changed. REPEAT. Points not escalated due to improvement. 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 .

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

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pimento cheese, ham, cooked shrimp, lettuce all undated. CDI - PIC knew date of mark and dated as such.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory not present on tuna. VR.

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 yellowfin not removed from packaging when thawing. PIC will remove from package when thawing.

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 unlabeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Cup used as a scoop for in use utensil. Use scoop with handle.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat dispenser dispensing Quat recorded at 0ppm. CDI- EcoLab called and repaired during 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 . One unit not working. All TCS foods recorded above 41F. CDI- Unit just stacked, placed on TPHC. Repair called for unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 . Hot picked onions had a date that exceeded 7 day window. CDI- Discarded. Improvement noted. REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Max/Min thermometer not on site. Obtain.

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 handsink CDI - Cart moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Paper towels provided.

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 . Chicpea salad, pickled tomatoes, hummus, and cooked shrimp all exceeded 7 day window. CDI- Discarded

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on charcuterie board and calamari not needed, Remove. VR. 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 Facility was not retaining tag with corresponding mussels Facility was not recording date of last use for mussels. VR to ensure compliance on both items.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above raw shrimp in reach in freezer. Both items were bagged and enclosed. CDI- Storage order reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blade and interior of dicer was soiled. CDI- Both taken to dish machine to be cleaned. Assure that dicer is thoroughly cleaned of heavy debris before running through.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins and metal containers.

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in cooler at bar.

6-501.16 Store mops for air drying after use. Wet Mop not stored for air drying.

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 Blanched French fries not dated, CDI- Dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed pimento cheese and cabbage exceeded 7 day hold window. CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unidentified chemical in bottle not labeled. CDI- Discarded, Assure all chemicals are labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Bar flies present at bar sinks. Facility is working on pest control and thorough bar cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Per printed menu provided today, food items are double asterisked to indicate reminder. However, no disclosure is provided either in the description of the menu items or other means. Please provide correction to the menu as to items being cooked to temperature order, description of such in the menu, and/ or other approved means. Verification of correction required by 5/22/2021. repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee observed dispensing ice into containers that were stored directly on the floor. CDI- Chef Brian corrected storage of containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch and bracelet at start of inspection. Employee was observed setting up line equipment and food items during the inspection. CDI- Employee removed both the watch and bracelet during the inspection. No other employee's observed to be wearing unapproved jewelry. 0pts

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. Single service bowl being used as a scoop in a container of sugar. CDI- PIC corrected by removing the bowl. 0pts

4-501.11 Maintain equipment in good repair. Two torn gaskets on prep cooler doors at the line. Repair/ replace gaskets. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Black mold like build up on the cooler plate above gasket seals, dried debris in gaskets. Cleaning is needed

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. Build up dust over most ceiling tiles and HVAC vents directly over the prep and cook line. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee bag stored co-mingled with facility items on lower shelf at the cook line. Employee closed reusable water bottle stored on prep surface, above facility clean pots. Prep area was not in use at the time.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: No designated handsink at bar. All sinks with ice dumped in them with lay-in colanders. CDI- found sink with soap and towel dispenser. Cleared for hand washing only. 6-301.14 Handwashing Signage - C: No signage at bar handsink. CDI- gave sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Frie cutter significantly soiled with old food debris. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF: In use high temp dish machine not producing 160F surface temperature of pass-thru items. Temperature disk finally hit 160F after numerous cycles. Staff stated due to facility being on 19th floor it takes water a while to reach required temperatures from boilers. CDI- after running water, machine began hot sanitizing.

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: Found numerous items held past 7 day maximum. For example, Fries (blanched) dated 11/28, beets dated 12/2, baba ghanoush dated from November. All items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu provided did not have consumer advisory for smoked salmon, salmon salad, steak.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of liquid said to be sanitizer measured 0 ppm quat. Staff stated it may be all-purpose cleaner. CDI- voluntarily discarded.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: Maximum water at handsinks 88F during inspection. Maximum water temperature at 3-comp sink 100F during inspection. Engineering provided 100F water at handsink by end of inspection. Return visit for water to 3-comp sink and to check water temperatures for dish machine and handsinks..

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies at the bar areas and near warewashing area. Continue with pest management treatments.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box and single cans of coconut milk stored on the floor under dry storage shelving. PIC Robert Hoffman advised will have storage corrected.

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. Dust build up on HVAC vents and surrounding tiles at main prep/ cook line. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverages stored co- mingled in reach in and prep cooler coolers. repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small pan of braised pulled pork not under temperature control. CDI- Sous chef Brian removed and reheated to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef short ribs and braised beef in walk in cooler and confit pork belly in prep cooler not under temperature control. CDI- Confit pork belly removed for rapid cooling, other items allowed to remain in cooler to cool down. Per DHHS directive initial inspection after 1/1/19, no point deduction for items at 42F-45F. All other items maintained as required. (0pts)

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. Pimento cheese spread dated 3/11 and salsa dated 3/7 stored in walk in cooler. Both past allotted time for storage, both made in facility. CDI- PIC voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones and charger cords stored on pass through areas and prep cooler areas at expedite at initial walk through of facility. CDI- all storage was corrected when returned. repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels or other hand drying devices at the main handsink of the front beverage line. CDI- PIC replaced papertowels.

3-302.11(A) Separate the different types of raw animal foods. -P. One pan of raw chicken stored over raw bacon and beef and in walk in cooler. CDI- PIC corrected storage. Repeat; improvement on all other storage concerns from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Blue cheese and sliced salami in prep cooler 1, boiled eggs and bok choy on prep cooler 2 not under temperature control. CDI- PIC voluntarily discarded boiled eggs, other items placed in walk in cooler for rapid cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ residue on upper supporting ledge for flip top door of ice bin and non food back surface of slicer. Cleaning is needed. (0pts)

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 HVAC and tiles over food prep line. Cleaning is needed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee cell phone and set of keys on upper portion of prep cooler. Store items in designated areas. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee at bar placed container of bottle covers into handwashing sink at bar area. CDI- Container was removed immediately. PIC Chef Hoffman was advised to ensure no items are placed in handwashing sink. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over sauces and cooked foods in prep cooler at the line and opened packaged of raw Quail eggs stored over and co-mingled with produce in walk in cooler. CDI- all storage corrected. 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. Multiple ready to eat food items in tops of prep cooler and cooler drawers not labeled as required. CDI- Employee began labeling. Ensure that all ready to eat and/ or prepared foods dispensed from other larger batches are labeled as required. One batch of shredded duck confit labeled with today's date. Duck confit was prepared on yesterday. CDI- label corrected to indicate 9/26. Repeat

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Raw shell egg indicated in Gin Fizz for on beverage menu. Consumer advisory provided on main menu for beverages but not on inserts of stand alone menu. CDI- PIC pulled inserts and will have corrected. PIC advised that menu's are getting changed for fall items this week. Follow up for continued compliance by 10/7/18. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One container of raw sugar stored on the floor at storage area. All other items stored correctly. CDI- Container was removed from the floor. (0pts).

3-302.11(A) Separate the different types of raw animal foods. -P.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Oysters stored over peaches, raw chicken stored over fruit, cooked and raw lamb. CDI- Chef Brian corrected storage. 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. Cooked lobster rolls and sweet potato tater tots mix in front service area with no date on containers. Both advised taken from larger batch in the walk in cooler. CDI- Employee directed to add dates from larger batch to smaller ones on the line. repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Cooked lamb meatballs cooling in walk in cooler tightly covered and with other items stacked on it. See chart for cooling times and temperatures. CDI- method corrected. (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. More than two employee's not wearing hair restraints during active food preparation and service, employee wearing watch during food preparation. Provide hair restraints, remove watches and bracelets. 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. Dust build up on HVAC vents and surrounding ceiling tiles in the preparation areas and dish room. Cleaning is needed. (0pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided at handsink in warewashing room. Employee was previously working at dish machine prior to checking equipment. Repeat

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over ready to eat cheeses, pickles, and cooked lamb in walk in cooler. CDI- Chef had storage corrected. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Tomato sauce and cheese sauce at line in steam well not under temperature control. CDI- Chef had both reheated immediately. 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. 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. Cooked lamb and shrimp in line coolers and seafood salad prep cooler not date marked as required. Chef advised that some items are pulled from bulk production stored in walk in cooler, and others are prepared and stored in prep unit. CDI- food items allowed to be dated; ensure date/ day system is implemented for items in prep units also. All items in other units dated as required. (0pts)

3-502.11 Obtain a Variance for specialized processes.-Pf. Two large containers of cucumbers in walk in cooler. Chef advised that hot brine was added to cucumbers and they were going to be stored for 14 days. Chef advised of preparation on 3/27/18. Facility has not received completed approval for this process. CDI- PIC was advised that cucumbers may not be used and/or stored for more than 7 days as permitted by rule. Containers were dated. (0pts)

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. No approved plan at this time. Discussed with Executive Chef Robert Hoffman during inspection. Chef advised that they have not received any updates from State committee at this time. Advised both Chef and Director Andrew Carlson, that will follow up with further directive as to submitted plan with the state. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee at line and one employee working in ware washing room not wearing a hair restraint. Provide hair restraints. (0pts)

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. Knives stored as clean, and to be used during prep stored in opening between prep coolers. CDI- storage corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal bags and items stored co-mingled with facility cloths and gloves. Provide and utilize employee storage. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. -P Chef touched pasta after I advised it was not below 45F. Stopped him and educated. The product will be reheated above 165F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were available at dish room hand sink. Supplied during inspection. No one was actively working in the dish room during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed portioned raw seafood stored above dessert in freezer. Rearrange so raw items that have been opened, prepped, portioned are stored below ready to eat foods. Observed raw eggs in container stored above bottled beverages at bar. Eggs were moved to bottom shelf. (Eggs are used upon customer request for sours. It is not on the menu. Bartenders agreed to inform consumer of risk when consuming raw eggs.)

4-702.11 Utensils shall be sanitized after cleaning. Dish machine at bar and in kitchen are not properly sanitizing (high temp dish machines). Hot water to units was increased during the inspection and units began properly sanitizing by the end of the inspection. Monitor and correct hot water issues. Return visit required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce hit 155F-161F after it was reheated. Chef pulled from hot hold and reheated to 170F+ before placing back in the hot well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter at 122F in hot well. Removed, reheated to 165F and placed back in hot well.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure is missing for the double pimento cheese burger on the menu. There is no asterisk and no disclosure before the advisory at the bottom. Return visit 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 sauce in plastic container with lid, stored in the prep unit bottom. It was temping at 64F (made from ambient temp products). Sauce was pulled, placed in a shallow metal pan, uncovered in the walk-in cooler. Observed pasta shells temping around 70F in the top of the prep unit. Removed shells, placed in shallow metal pan, uncovered in the walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed Chef with watch and no hair restraint.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature. Wash temperature at dish machines in bar and in kitchen are not reaching the required 150F. Hence the machine is not properly sanitizing (see #14). Hot water to units was increased. Properly functioning by end of inspection. Return visit required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water in facility fluctuated between 86F and 105F. Maintenace arrived to work on issue. Hot water reached 125F by the end of the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meal stored in refrigerator and opened Gatorade bottle stored on shelf in walk-in cooler. Discarded Gatorade.