FIN & FINO

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility did not have vomit/diarrhea clean up procedures. CDI - Provided and explained during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Multiple open personal drinks stored throughout kitchen at prep areas. CDI - Discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked shrimp, beef tallow 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) Cajun butter expired with date past 7 days. Frozen cooked lobster did not have a date. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Tortillas stored covered and wrapped in napkins. CDI - Removed from napkins.

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. Personal drink stored on a food prep counter. CDI - Discarded. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Large plastic tub blocking access to handsink. CDI - Tub removed. Keep access to sink clear.

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 did not have a letter of gurantee from one supplier (Buckhead). CDI - Obtained during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda gun nozzle at bar had slight build up in interior nozzle. Facility will clean. CDI.

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) Shrimp sauce, garlic oil sauce, whipped ricotta all expired. 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drinking a cup of coffee on line. CDI - Cup discarded.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Tortillas wrapped in cloth napkins. CDI - Tortillas discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soda nozzle at bar had heavy black build up inside. CDI - Cleaned 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination Ice machine had black build up in far back corner. Clean.

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. Lamb just observed in WIC at 55F. PIC stated it started cooling yesterday at 7PM and was left to cool overnight. Cooled in large lexham tub. PIC stated normal SOPs to to cool in hotel pans. CDI - Discarded. 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 Cooling Food Safely https://youtu.be/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 Incorrect cooling method for lamb jus - cooled in large lexham tub. CDI - Discarded, Observed sliced tomatoes in flip top cooler recorded at 45F at 10:00. Placed in flip top to cool at 9:30. Tomatoes cannot cool in flip top as there is no air flow and they were overstacked. CDI - Tomatos brought to WIC on sheet tray to finish cooling. (See chart). 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. Fruit flies present around front hanksink of bar. Contact pest control.

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. Floors at bar area sticky and in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Two employees washed hands and did not use a paper towel barrier to turn off sink . CDI - Rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black grime build up on top white part. Clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Multiple ambient cooling method violations observed. Observed portioned tuna, salmon, and calamari rolled into tight baggies and tightly stacked into containers. Cooling would not have met. CDI - Cooling method adjusted. 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 .

3-501.18 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 Whipped feta and chimmiclili sauce recorded past day 7. 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 .

3-501.15 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 methods for prepped raw seafood (see # 20). CDI - Unwrapped and cooled in WIC. 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 .

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. Multiple oil bottles not labeled. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In use knives stored in crevice of two flip top coolers. CDI - Taken to dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. PIC demonstrated sound knowledge and command of kitchen and rules. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carrots recorded above 41F in reach in cooler. 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 Prepped lettuce cooling in flip top coolers. CDI - Lettuce cooled down on sheet tray in WIC. 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 .

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. Two oil bottles not labeled. CDI - Labeled.

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 dinks stored on cutting boards and prep units. CDI - Removed

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 ran 10 times and still only reached a temp. Of 158F. Ecolab called and arrived to repair on site. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of bleach unlabeled. 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 Prepped Mahi, shrimp, and tuna all cooling incorrectly. Mahi and tuna cooling in WIC with plastic wrap on them. Shrimp cooling in flip top coolers. CDI - Moved to sheet tray for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Water in rice scoop was recorded at 125F. Unit was turned to high to. Help keep temp. CDI - Water discarded and scoop washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple items wet stacked. Assure equipment/utensils are being air dried before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone was on cutting board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oyster cooler not holding proper temp. Some oysters that were delivered two hours ago cooled down but majority of oysters discarded (see chart for temps.) Unit called for repair. VR for unit. Facility will hold oysters in WIC until repaired. 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 .

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 One damaged can not segregated. CDI - Segregated.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bison burger, cooked carrots, and lettuce recorded above 41F, CDI - All overstacked. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab cakes had wrong date mark on product. CDI - New date added. 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 Spinach cooling in large tub with lid on, CDI - Uncovered and spinach dumped onto sheet tray to allow 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 .

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop stored in water recorded at 124F. Hot well was turned to high to hold water at 135F, CDI - Scoop taken to dish machine.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked shrimp, raw oyster, chipotle dressing, half and hald and cocktail sauce recorded above 41F. 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 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 Crab cake dated 9/18, exceeding 7 day window. CDI - Discarded. REPEAT - Points not escalated due to improvement noted from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in bucket recorded too strong.CDI - Discarded.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoop for rice stored in lukewarm water CDI - Scoop brought to dishmachine.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not stored in chronological order for May. CDI: Tags rearranged accordingly. Observed pan of mussels in cooler drawer with no tag. CDI: Tag was in the cooler where mussels were stored prior to moving them to line. Tag placed in container of mussels. Observed one pan of mussels in walk in with 3 tags and 2 pans of mussels with no tag. Tag for one of the pans was found stuck to another pan. CDI: All 3 pans of Mussels voluntarily discarded. Observed pan of pre-shucked oysters with 2 tags. CDI: Oysters voluntarily discarded. Observed 14 tags from the month of June with no finished date recorded. VERIFICATION REQUIRED

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw bison burgers stored over raw beef roast and pork loin in the walk-in. CDI: Products rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the server reach in held above 41F. Air temp on cooler was 43F. CDI: Milk voluntarily discarded. Observed cheese wheel in prep top cooler holding above 41F. CDI: Cheese rapidly cooled as it was just placed in cooler less than 1 hour prior. Do not double stack cheese in prep top cooler. Observed romesco in prep top cooler above 41F. CDI: Product rapidly cooled as it was just placed in cooler less than 1 hour prior. Observed items from lunch that were in saute prep top above 41F. CDI: Products voluntarily discarded. 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 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 whipped feta and roasted carrots in prep top cooler with date of today when they were made yesterday. CDI: Dates corrected to 6/13, when they were prepared. Observed tomato sauce in reach in date marked 6/14 when the original batch was dated for 6/12. CDI: Product correctly dated for 6/12. Observed celery root puree and beets from 6/7. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed roasted carrots cooling in 1/3 pan in reach in cooler. Observed roasted corn cooling in reach in cooler while tightly covered. REPEAT VIOLATION Facility has agreed to do a risk control plan.

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 bus tubs and green baskets with lids and utensils stored in them. The large containers had food debris. CDI: Containers and items from them were properly washed, rinsed, and sanitized. Observed ice wand in reach in freezer stored directly on shelf with no barrier. CDI: Ice wand was washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed gasket on middle prep cooler on the cook line damaged. Observed walk in cooler compressor leaking. PIC stated he has already called in a work order with the refrigeration tech to have this fixed. Observed server reach in cooler air temp at 43F. CDI: TCS items (milk) removed from cooler. Cooler to be repaired. REPEAT VIOLATION Previous violation corrected. 4-502.11(A) Maintain utensils in good repair. Observed cracked cambro being used for sauce. CDI: Cambro voluntarily discarded. Observed Robo-coup body cracked and severely pitted.

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 Observed max/min thermometer reading water at 201F. EHS dish plate was reading 159F. Thermometer would not go to 32F while placed in ice water. Thermometer read 100F when in ice water. VERIFICATION REQUIRED to ensure a properly calibrated and functioning max/min thermometer is on site.

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

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 AC vent cover near dry storage and adjacent tiles with heavy dust accumulation. REPEAT VIOLATION Previous violation corrected.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some tags out of order in February and March. CDI: Tags correctly stored in chronological order. Chef educated team during inspection about expectation of tag storage as well. REPEAT VIOLATION previous violation corrected.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef wrapped in plastic wrap stored in reach in freezer above ice cream and tortillas. CDI: Beef voluntarily discarded. REPEAT VIOLATION

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with black build up. Ensure more frequent cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with build up. CDI: Can opener was washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in front of cooler drawer at saute station above 41F. Employee working saute station had begun cooling celery root puree in the cooler drawer. The items above 41F were immediately above the cooling celery root puree. Product was 95F in the cooler drawer cooling. CDI: Celery root puree immediately moved to the walk in cooler and rapidly cooled. Items remaining were cooled to 41F by end of inspection. See #33. Observed pan of beets in brick cooler above 41F. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed celery root puree cooling in cooler drawer. CDI: Product placed on sheet pan and cooled in walk in. Observed whipped feta cooling in the walk in in quart containers. CDI: Product moved to sheet pan and cooled to 41F by end of inspection. REPEAT VIOLATION Future cooling method violations may result in a risk control plan and/or permit action.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top that were cut prior to washing. Stickers were still on avocado. CDI: whole avocados washed during inspection. Other cut avocados voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep top lids at salad station. CDI: Knife removed and washed. Observed utensils in prep kitchen area stored in sanitizer. CDI: Utensils washed.

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 AC vent cover at dish and adjacent tiles with heavy dust accumulation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by oven station. CDI - Paper towels provided. Additional sink located approximately 8 feet away. All other handsinks properly stocked throughout facility. Future violations will result in a full point deduction. REPEAT VIOLATION

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed 4 shellstock tags without sold dates; one in November, one in October, and two in September. VERIFICATION REQUIRED Observed several tags held at the oyster station on the side with no date. CDI: PIC stated that the tags were from batches sold yesterday. Tags were dated 11/29.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored over mushrooms in reach in cooler. CDI: Products reorganized.

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 an max/min thermometer.-P. 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 . Observed high temp dish machine reading between 138-150F. CDI - It was found that dish machine hot water booster was switched off. Booster was switched on and dish plate thermometer was reading 160F before end of inspection. REPEAT VIOLATION 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed carrots that were cooked today were placed in a container from when carrots were last cooked on 11/28. CDI: Carrots were voluntarily discarded. Ensure containers are not reused between batches.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed asparagus cooling in cooler drawer at a rate of .02F/min. CDI: Asparagus was moved to the walk in where it cooled to 42F within an additional 30 min And was allowed to continue to cool.

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 . Observed orzo in walk in from 11/19, soup from 11/22 and herb butter with garlic from 11/22. CDI: Items voluntarily discarded. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed blanched asparagus cooling in cooler drawer. CDI: Asparagus was moved to the walk in and placed on a sheet pan to rapidly cool. Observed roasted poblano peppers cooling in the walk in while tightly wrapped. CDI: Peppers were spread out on a sheet pan and cooled properly. REPEAT VIOLATION NOTE: EHS noted several items cooling in units that are not rated for cooling including but not limited to cooked carrots, salmon portions, kale, and marinated chicken. Although these items were sold or properly cooling today during inspection, it is strongly advised to not put items in these units to cool as the procedure is not considered approved.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 boxes of cups stored on the floor at the server station.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base board tiles along walk in cooler to be peeling away from the wall. Reaffix tiles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by dish machine. CDI - Paper towels provided. - 1 -

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. Observed sanitizer at bar dish machine reading 0ppm. CDI - Sanitizer container was replaced. Sanitizer reading 100ppm chlorine sanitizer by end of inspection. 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 an max/min thermometer.-P. 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 . Observed high temp dish machine reading between 138-150F. CDI - It was found that dish machine hot water booster was switched off. Booster was switched on and machine reading 161F before end of inspection. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken stock hot holding at 120F on stove top. CDI - Chicken stock rapidly reheated. - 0 -

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 . Observed tapenade containing cooked eggs held past 7 day date marking. CDI - Tapenade voluntarily discarded. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed portions of salmon cooling in prep top at 55F. CDI - Salmon was spread onto thin sheet pan and placed into walk in cooler for rapid cooling. - REPEAT - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few squeeze bottles of oil without labels. - 0 -

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed tortillas wrapped in wiping cloth and plastic in reach in cooler. Remove wiping cloth. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and unopened drinks stored on cutting boards and above facility cleaned equipment throughout facility. - REPEAT - 1 -

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed pans of mussels and pans of oysters where cases/bags were split however there was only a tag in one of the pans. CDI: Tags copied and provided for pans. REPEAT VIOLATION Previous violation corrected.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw duck stored over raw octopus in the walk in. Observed raw ground meat stored over fish in walk in. CDI: Items reorganized. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw clams and raw chorizo stored in back of cooler drawer. CDI: Products relocated to the front to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed reach in cooler near salad station holding items above 41F. CDI: TCS Products were voluntarily discarded. Observed one double panned 1/3 pan of kale in salad cooler above 41F. CDI: Product voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on “warm potato salad” which has a lemon aioli made with raw egg yolks. CDI: Asterisk added to menus during inspection. NOTE: an asterisk was on monkfish and trout which PIC stated are always fully cooked. CDI: Menus corrected during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed hot pickled celery cooling in deep container. CDI: Product moved to full pan for rapid cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed several sanitizer buckets stored directly on the floor on the front/oyster/poke line.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelving in disrepair. Shelving is rusted and peeling throughout, particularly in the fish storage area. Repair or replace shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on top of flatbreads, in dry storage area on shelves with food, and on prep table. CDI: All items relocated.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan on site. CDI: PIC was given a copy via email today to the state plan.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink on the line. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near oyster area. CDI: Papertowels provided

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag of oysters in reach in with a date of 10/30 on them.PIC stated they were dated when taken out of the bag. Observed several tags with no date written in October. EHS and PIC discussed proper dating of oyster tags. VERIFICATION REQUIRED REPEAT VIOLATION Previous violation corrected.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries over ready to eat items in reach in cooler. Observed unwashed asparagus stored over washed greens in walk in. CDI: Items reorganized. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed box of raw chicken stored over raw beef and lamb in walk in. CDI: Items reorganized. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at 10ppm chlorine at bar dish machine. CDI: All glassware will go to the main dish machine until bar dish machine can be looked at by ECOLab tomorrow. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer that was not used today with food debris and build up. CDI: Slicer was cleaned.

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 no date mark on blanched asparagus, cooked squash, or cooked rice in cooler drawer. Observed no date mark on cooked octopus. CDI: PIC stated all items were cooked Saturday.Items date marked based on prep list. Items were properly date marked. Observed green beans date marked 11/2 in prep top when they were originally cooked 10/30. Observed no date mark on tomato sauce. CDI: Date added based on large batch from walk in. Observed mushroom oil date marked 10/21 and poblano butter date marked 10/7, and pickled poblanos date marked 10/23. CDI: Items voluntarily discarded. REPEAT VIOLATION Future date marking issues may result in a risk control plan or permit action.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed NC Trout, local farm vegetable, and Szechuan beans asterisked to consumer advisory on menu. Per PIC, these items are all fully cooked. CDI: Menus corrected during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of yellow liquid in squeeze bottles at the saute station. PIC stated that the bottles were oil. REPEAT VIOLATION

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 Observed no max/min thermometer for testing large dish machine. CDI: EHS informed PIC of what equipment is required.

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 oil build up on floor to right of fryers on main line. Ensure more frequent 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 Observed missing shellstock tag for oysters that were shucked today at grill prep top. CDI: Tag was placed in the container. Tag had been set aside for dating as facility will be selling or tossing them by the end of the night. EHS reminded PIC to retain tag with product until it is sold or discarded.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw duck stored behind raw steak in grill prep top. CDI: Items reorganized. Observed open bag of raw chicken tenders stored over raw fish in the reach in freezer. CDI: Items reorganized. Storage order stickers provided today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock at 128F. CDI: Chicken stock was rapidly reheated to over 165F. Overall facility has good hot hold procedures. All other items hot holding today were in compliance. NOTE: Observed fried beets held immediately after frying. Product is typically sold in 2 hours per PIC. Item was just fried when EHS saw it today so no hot hold violation CDI: TPHC paperwork filled out for product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk held at fish station under no temperature control, and tomatoes holding above 41F above chill line in prep top. CDI: Products permanently placed on TPHC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sauce that was cooked today (still cooling) date marked 9/14. CDI: Date corrected to today. Observed octopus that was cooked yesterday but cut today date marked with today’s date. CDI: Date corrected to 9/17. REPEAT VIOLATION Previous violation corrected. No food was past the 7 day shelf life. Points not escalated.

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 octopus cooling while tightly covered in reach in, and melon ceviche sauce after prep cooling in reach in. CDI: Items cooled uncovered in walk in cooler. NOTE: Several items were seen cooling in reach in or prep top coolers. This is not recommended, although it did work today. Items included tomato sauce, green beans, and sausage. If this method is used, ensure continuous monitoring of product until it reaches 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabeled squeeze bottles at saute station. CDI: Bottles labeled as oil and wine. REPEAT VIOLATION

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washed hands and turned off faucet without a barrier. EHS intervened and PIC helped translated on using a barrier to turn off faucet after hands are washed. CDI: Employee rewashed hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the walk in cooler and hand sink by oyster prep unit inaccessible. Make sure all hand sinks are accessible for employees to wash hands. CDI: An employee cleared boxes for accessibility and PIC moved mobile ice bin for accessibility.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce from washed ready to eat vegetables in the walk in cooler. CDI: PIC rearranged storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above cooked lobster in the walk in cooler. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with buildup of debris. CDI: PIC removed to dish pit to be cleaned. Observed both soda guns at the bar with buildup inside the nozzles. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with black buildup. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan of crab legs dated 5/27 in walk in cooler. CDI: PIC voluntarily discarded. No points escalated due to date marking system throughout the facility is strong. If date marking is out the next time, full 3 points will be taken. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of whirl butter with no label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wiping cloths stored under prep sink in frontline by the oyster prep unit. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on side of trash can.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed paint chipping of the lemon squeezer utensils. CDI: PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat slicer with food debris on nonfood contact areas. PIC stated meat slicer was clean and should be cleaned after every use. REPEAT VIOLATION Previous violation corrected, however the meat slicer has been out of compliance for cleanliness on several previous inspections. EHS will follow up with facility to ensure that proper training and follow up is done regarding routine cleaning of the slicer.

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. Observe heavy dust build up throughout facility AC vents and ceiling tiles adjacent to the vents. REPEAT VIOLATION

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee's personal items and bags stored on prep top and within dry food storage. Provide a designated area that does not contaminate food contact surfaces and/or food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some grease build up on two sheet pans stored as clean. CDI: Items washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up around ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oysters, mussels, and shrimp in seafood cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION All previous cold holding violations have been corrected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of mussels from 1/22. CDI: Product discarded. Overall date marking throughout facility has significantly improved. All other items were date marked properly throughout facility. 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 cut salmon and tuna cooling in prep top cooler. CDI: Salmon and tuna moved to walk in and cooled to 41F by end of inspection.

4-501.11 Maintain equipment in good repair. Observed seafood cooler holding above 41F. Cooler had iced up in the back of the condenser. Observed cooler door handles on several coolers that are broken, exposing insulation in center of door. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 cracked lids stored as clean. CDI: Lids voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on clear door bar cooler with some food debris.

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 accumulation on ceiling tiles near dish area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink on front line that did not have any soap (PIC stated that soap dispenser broke yesterday). CDI-Soap provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in reach in cooler that were above 41F. Red and yellow beets, spinach, and fritter mix. CDI-food voluntarily discarded. REPEAT See number 31

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 2% milk in WIC that was not date marked. Observed uncured salami and soft cheese in the reach in cooler that were not date marked. CDI-2% milk. Salami and cheese were correctly dated. REPEAT

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed the reach in cooler on the back prep line near the grill to not hold temperature. Food was discarded due to the air being 49F in the reach in See #20. VERIFICATION REQUIRED to ensure that a long term repair or replacement has been decided on. This is the 5th consecutive inspection the unit has not held food at or below 41F. Further non-compliance may result in permit action.

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 oils that were not labeled. CDI-bottles labeled with correct identifiers. REPEAT VIOLATION Previous violation corrected.

6-501.111 Controlling Pests - C observed fruit flies in the bar area. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed a cup of apple cider vinegar in the bar area being used to trap fruit flies, and that held the dead fruit flies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored on the counter tops instead of in sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards in the bar area that were stored on the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet stacked.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed mixer to have food build up. Observed slicer arm with some food build up.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee eating in kitchen at prep table upon entering establishment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw trout being stored in container with layers of cloth towel in between fish. CDI: Educated PIC. Going forward, facility has parchment paper to use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater soiled with food waste stored as clean in dish storage area. CDI: PIC sent item to be washed and sanitized. Observed Robot Coupe attachment for slicing cheese soiled with food waste stored as clean on prep table. CDI: Pic sent items to be washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sweet potato, and ceviche, being held above 41F in fry make table. CDI: PIC voluntarily discarded product(sweet potato and ceviche- prep date of 08/08/20). Observed potato hash in fish make table being held above 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chopped kale stored in fish make table with date label of 07/28/20. CDI: PIC voluntarily discarded product.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored above clean linens and box of single-service cups. CDI: PIC relocated chemical to approved location.

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 unsalted butter overstacked in grill make table cooling from prep shortly before. CDI: PIC relocated product to WIC for rapid cooling and divided into smaller pans. REPEAT VIOLATION Significant improvement from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bulk containers with product in them with no label. CDI: PIC provided labels. REPEAT VIOLATION

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in portion of prep top cooler near grill holding items above 41F. CDI: Items voluntarily discarded. Observed tomato jam and steak in prep top above 41F. CDI: Product rapidly cooled. REPEAT VIOLATION

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 spaghetti squash with no date mark. CDI: Product 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 Observed turnips date marked 1/7 when they were cooked today. CDI: Product properly date marked.

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 pimento cheese, rice, and bacon vinaigrette cooling in walk in while tightly covered. Observed rice and lettuce cooling in prep top. CDI: Items moved to walk in cooler and placed on a sheet tray for cooling. Observed leafy greens in walk in while tightly covered. CDI: Items uncovered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on several squeeze bottles of yellow and clear liquids on the line. REPEAT VIOLATION Some Improvement from previous inspection as all dry goods were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of plantains stored directly in a container of unprotected grapes. CDI: Plantains removed. Observed ice stored directly on shelf at the bar. CDI: Ice discarded.

4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelving in the walk in. Observed reach in unit handles damaged throughout facility. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed split container lids stored as clean.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on ac vent covers and ceiling tiles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by the grill area blocked by a trash can. Ensure to maintain access to handsinks at all times. CDI trash can was removed during the inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice cream scoops, lemon zester, and oyster shucks stored as clean with debris. Employee stated that they were from the night before. Ensure to increase cleaning frequency. CDI PIC removed soiled items and placed at the mechanical dishwasher to be properly cleaned. Repeat violation. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine around the ice chute behind the shield with heavy black build up. Ensure to increase the cleaning frequency. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes, chicken stock, curry sauce, and salsa verde cold holding in the reach in unit above 41F (see temp chart). Employee stated that items have been stocked into the reach in unit. CDI PIC voluntarily discarded salsa verde and cooled the chicken stock, crab cakes, and curry sauce in the walk in cooler and turned down the temperature of the reach in unit. Repeat violation. Points were not escalated due to improvement seen in cold holding at 41F and below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic containers of salt, flour, sugar, etc. not labeled. Observed metal containers of salt and salt mix not labeled in the grill area. Ensure to label to easily identify.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the bar area and dry storage area. Ensure to increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on prep surfaces. CDI cloths were removed during the inspection. Repeat violation.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in a container of water at 65F. CDI EHS discussed proper utensil storage and PIC removed container.

4-501.11 Maintain equipment in good repair. Observed reach in units and tall reach in freezer with damaged handles throughout the facility. Ensure to repair or replace handles.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employees were able to name 2 illnesses and 2 symptoms of food borne illness. Facility has an employee health policy in place. EHS recommends going over policy more frequently with staff. CDI: Employees educated on employee health policy and where the poster is located.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food build up on arm and behind blade. Per employees, slicer had not been used today. CDI: Slicer cleaned during inspection. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on inside chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top cooler on line near grill area above 41F. Items were in the prep top portion of the cooler during lunch. CDI: All products except for BBQ peas were rapidly cooled in the walk in as they were below 45F. BBQ peas were voluntarily discarded. Observed lobster in prep top at poke station above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Cooler was turned down

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 swiss chard and yuzu curd date marked from 6/11. CDI: Products voluntarily discarded. Overall facility has a great date marking system in place. REPEAT VIOLATION Previous violation corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several products that were cooked/prepped that were cooling while tightly covered in walk in cooler and reach in coolers including pickled jalapenos, pimento cheese, crab salad, pickled radishes, and ceviche. CDI: Products all uncovered, placed in shallow pans and cooled in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on side of bucket of sanitizer. Ensure cloths are submerged in sanitizer between uses. CDI: Cloth placed in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed strawberries at bar and tomatoes at flatbread station in original container ready for use. CDI: Products were washed and put into clean containers for use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bowls stored as clean in prep area. CDI: Dishes were rewashed, rinsed, and sanitized.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one 9th pan of raw sausage stored on top pan of speed rack. CDI: Sausage relocated. All other previous storage issues have improved throughout facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with meat debris on it. PIC stated that slicer was not used today. CDI: Employee cleaned and sanitized slicer during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shucked oysters, goat cheese balls, fries, and malt mayonaisse holding above 41F but below 45F. CDI: Products rapidly chilled to 41F or below during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items throughout kitchen with dates that the food was portioned or brought to a cooler rather than the date that it was cooked or original prepared (risotto, squash, beets, pickled onions, bacon jam). CDI: Original prep/cook dates placed on items. Observed pork thawing in reach in cooler with date of 3/14. PIC stated that the product was pulled to thaw this morning. CDI: Today's date was placed on product. Date marking process discussed with chef with regards to ready to eat products that are cooked, frozen, and then thawed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of white granular at grill station. Employee stated the product was salt. CDI: Container labeled.

4-501.11 Maintain equipment in good repair. Observed cooler drawer gasket at saute station damaged and reach in cooler gasket at fry station damaged. REPEAT VIOLATION Improvement from previous inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table during at beginning of inspection. CDI: Drink voluntarily discarded. REPEAT VIOLATION previous issue corrected.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds. Observed employee use bare hands to turn off faucet twice. CDI: Employee rewashed hands, at direction of EHS and PIC. REPEAT VIOLATION 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI: Employee properly washed hands in handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line blocked by trashcan and dirty dish bin on the floor. CDI: Trashcan relocated and bin pushed under the sink, rather than in front of the sink to allow for access.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed box of shellstock in reach in cooler with no tag. PIC stated that shellstock was delivered yesterday and that it has not yet been opened. CDI: Copy of the tag was sent from distributor, printed, and affixed to box. EHS recommends that each box/bag is checked upon delivery to ensure that tag is present. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some tags retained but with no date marked on them. VERIFICATION REQUIRED Observed mussel tag separate from mussels. CDI: Tag taped to the pan. Observed two oyster tags in one bin and none in another. CDI: Tags rearranged placed in proper bins.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in. Observed unwashed produce stored over ready to eat lobster and mussels in reach in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored over ready to eat soup in walkin. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee don chef jacket, roll sleeves, and adjust uniform with gloved hands, and then scoop and mold rice for poke bowl. CDI: Employee discarded gloves, washed hands, and donned new gloves. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored behind raw burgers in prep top. CDI: Products reorganized.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, not used today per PIC and employees, with food debris on blade and other surfaces. CDI: Slicer cleaned during inspection ________________________________________________________________________________________________________________________________________ Continued from #12: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letters present in facility, but no way to determine which company is providing the fish from the distributor invoices. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter on counter under no temperature control. CDI: Butter labeled with start and end time. TPHC procedures filled out during inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed "family meal" smoked salmon stored over ready to eat customer food. CDI: Family meal item relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employe preparing food in back prep kitchen with no hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop, rice ring mold, and tongs stored in water on cook line below 135F. CDI: Items removed from water and placed on plate.

4-501.11 Maintain equipment in good repair. Observed reach in freezer not functioning on line. No items stored in the freezer and operator stated that it was not working at the beginning of inspection. REPEAT VIOLATION Previous issue fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with food debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cured meats to be used for "family meal" being stored on shelf above other items for sale in prep cooler. CDI: EHS recommended that employee personal food be stored on the bottom shelf where it cannot contaminate restaurant food and labeled "employees only".

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee on cook line wash hands for less than 15 seconds and then turn of faucet without barrier to don gloves and begin working with food. CDI: employee educated on proper hand washing.

3-201.16 Wild Mushrooms - P Observed wild foraged mushrooms onsite without NC wild mushroom verification/sale tag. Facility does have certificate stating that forager has been certified to forage wild mushrooms. PIC had signed the NC wild mushroom verification form. CDI: Yellow NC wild mushroom verification/sale tag filled out during inspection and retained with batch of mushrooms. Position statement emailed along with inspection. Facility to follow this procedure from now on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade being stored as clean with food debris left on it. CDI: blade taken to dish machine to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior of soda dispenser at bar. CDI: dispenser cleaned. Observed build-up on the interior top of ice machine. Observed cleaning needed on tea nozzles at servers station.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed several items in prep top cooler on front line with dates from June 8th and 9th including cooked zucchini, soup, leaks, and butter. CDI: all date labels were new and employee had dated with 6 instead of 7 for July. Ensure proper date is labeled on products. Observed improvement with date labeling throughout. Items properly 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 Observed butter with date label of 6/30. CDI: butter voluntarily discarded. Observed dessert cream sauce dated for 6/29. CDI: cream sauce voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bartender state that drinks will be made with egg whites from raw shell eggs upon request. These drinks are not on current menus. CDI: EHS facility placed consumer advisory on drink menus stating that drinks made with eggs upon request are raw. Including this disclosure and the reminder.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles around various areas of kitchen without labeling. CDI: bottles were properly labeled "sanitizer" and "bleach".

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white granular and several squeeze bottles without labeling throughout cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed containers to be stacked while wet on dish area clean storage racks. EHS advised facility use the "pyramid stacking" method.

4-501.11 Maintain equipment in good repair. Observed prep top cooler lid at charcuterie station in need of repair where styrofoam is showing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at bar with food debris in it. CDI: Handsink cleaned. 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 45F. -P Observed brisket cooling from yesterday night at 48F in walk in. CDI: Item voluntarily discarded. Observed beschamel cooling after 4 hours in prep top cooler and above 70F. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P Observed cooked cauliflower, goat cheese, and beets above 45F in prep top pizza cooler. Items were stored next to a sauce cooling in the prep top which caused them to rise in temperature. Observed tomato relish above 45F in prep cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato relish prepared on 5/8 in walk in cooler. Items that were portioned in other prep coolers from that batch were labeled 5/9 and 5/10. Observed pickled onions prepared 5/7 in walk in cooler and dated 5/9 in prep cooler from same batch. Ensure original prep date is carried with the item. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beschamel cooling in prep top cooler. Observed pre-portioned salmon from the morning cooling in prep top cooler, while tightly wrapped. Observed sliced tomatoes and whipped cream cooling while tightly covered in walk in. Observed arugula cooling while tightly wrapped in reach in cooler. CDI: Items vented. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lobster stock with no lid on it. Walk in has a leak. CDI: Items covered. Observed lettuces in "thank you" bags that are not food grade. CDI: Lettuce washed and stored in Lexan.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 50ppm quat with towel in it. CDI: Sanitizer bucket refilled. All other buckets were at proper concentration today. REPEAT VIOLATION Improvement from previous inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish washer. Observed wet stacked containers stored as clean. Items separated for air drying. REPEAT VIOLATION Improvement from previous inspection

4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking from fan. REPEAT VIOLATION Previous equipment issue fixed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at dish washing area with drink debris and build up. Observed handsink on front line by oyster area blocked by ice cooler. CDI: Ice cooler moved. Employees coached on where to dump drinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed duck stored over beef in walk in cooler. Observed duck stored behind steaks in reach in cooler prep top. Store lowest final cook temperature furthest back in prep top to limit cross contamination that will not be cooked off by final cook temperature. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat lobster in walk in. CDI: Items rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed, ready to eat produce in walk in. CDI: Items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls and blender stored as clean with food debris on them. CDI: Items taken to dish area for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with black build up around chute.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tomato soup 101F, cooling in walk in from lunch time. Observed collard greens and parsnip puree above 70F after 2 hours of cooling. Observed asparagus at 75F after cooling for 3 hours. CDI: Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza prep cooler items above 45F. CDI: All TCS items voluntarily discarded as they had been there since before opening for lunch. Observed skirt steak portions and burgers in prep top above 45F. CDI: Items voluntrily discarded. Observed frisee stored over stacked in prep top cooler. CDI: Frisee rapidly cooled in walk in. Observed chicken stock stored on counter at 53F. CDI: Item discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - P 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 many items throughout facility with no date mark including but not limited to fingerling potatoes, mozzarella cheese, cut tomatoes, apple butter, and polenta. Observed a lot of foods throughout facility over the 7 day hold date (4/11, 4/16, 4/18, 4/23, 4/20, 4/21) mark including but not limited to pickled cauliflour, cooked beets, goat cheese, tomato relish, hot pickled vegetables, court bouillon, orange conserva, cooked strawberries, and rice. Observed pickled red onions in pizza prep cooler dated 4/30 when date on batch in walk in was 4/28. Observed lobster dated 4/27 but cooked on 4/28, per Chef.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed skirt steak and salmon with no asterisk as additions to salad, no asterisk on "The Treatment", or skirt steak on the dinner menu. All of these items are offered undercooked per discussion with Chef. CDI: Asterisks added to the menu today during inspection. Per service request for initial inspection, facility was told during permitting that the consumer advisory was incorrect.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several food items cooling in reach in cooler including rice grits, asparagus, collard greens, and parsnip puree. CDI: rice grits moved to walk in for rapid cooling, all other items voluntarily discarded. Observed several items cooling while tightly wrapped including rice grits, asparagus, and tomato soup. CDI: Rice grits moved to walk in for rapid cooling. Other items voluntarily discarded. Food must be to 45F within 4 hours. -P Observed several items including tuna, skirt steak, and shrimp skewers that were prepped, and then cooling in prep top cooler. CDI: Items moved to walk in to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles with "yellow" liquids in them. PIC stated items were oils and wines.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 200ppm quat in 2 buckets. CDI: Sanitizer changed to proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in room temperature water at grill station. CDI: Utensils taken to dish area. Observed souffle cup being used for a spoon at front line near pizza oven.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish washer. Observed wet stacked containers stored as clean. Observed blender stored with lid on it, holding water, stored as clean.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed boxes of single service souffle cups and lids stored on shelf in employee bathroom.

4-501.11 Maintain equipment in good repair. Observed small ice machine with front door damaged. Observed server reach in cooler handle damaged. Observed pizza prep cooler holding items above 45F. Ensure cooler maintains food at proper temperatures.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles in dish and back prep area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed oyster prep sink in need of recaulking to wall.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield above dish area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored at expo station with clean dishes. Observed employee coats and bags stored directly adjacent to and touching boxes of paper towels and toilet paper.