EDDIE V SEAFOOD #8521

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 high shelf near dish machine. CDI - Drink discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filled a pitcher of water in hand sink. CDI - Stopped and informed employee handsinks are only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Truffle mushrooms and crab meat holding above 41F. CDI - Crab was overstocked. 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 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 Cut lettuce cooling in reach in cooler. Cooling rate was 0. CDI - Moved to WIC for proper 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two sanitizer Buckets recorded low below 100ppm. CDI - Exchanged for new Buckets.

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. Spoon stored in water recorded belo1 135F (72F). CDI - Brought to dish pit. Heat water to 135F before placing in use utensil in.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf One container of oysters did not have tags. Another container of oysters had two tags. CDI - Oysters discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Blanched spinach and carrots 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 Asparagus, cheese sauce, and beef tenderloins did not have a date on product. CDI - PIC knew date of production And dated as such. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several scarred cutting boards observed. Replace

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One non-shatter proof bulb in reach in cooler. Provide shatter proof bulb.

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 Three containers of oysters did not have tags on them. CDI - Discarded. Retain tag with shell stock until last shell stock is sold then record date of last use and hold for 90 days.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Beef for food donation pantry not dated. CDI - Dated. Date all foods even food that is to be donated. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers and sheet trays observed. Allow for air drying.. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bearnaise sauce hot holding below 135F, see temperature chart. CDI- PIC placed on 4 hour TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted brussel sprouts, roasted carrots, lobster meat, creme fraiche, scrambled eggs above 41F, see temperature chart. CDI- PIC placed on 4 hour TPHC. 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 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 Observed raw crab stuffed shrimp cooling in stacked metal pans tightly covered with lids. CDI- PIC separated pans and removed lids to provide adequate air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together on drying rack while wet. Ensure to separate pans to air dry. REPEAT

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 the outside of metal pans on clean drying rack with sticker residue. Ensure to remove sticker residue.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher handled dirty dishes and proceeded to put away clean dishes without discarding gloves. CDI - Stoppe and directed to discard gloves and wash hands which he did. Equipment re washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Butter an sautéed spinach 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP sea bass was not slit during thawing proccess. Assure product is slit during thawing.

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 stored in lukewarm water (76F). CDI - Removed from use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment/utensils observed. Allow air drying

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch trash can with gloved hand, take off gloves, and attempt to don new gloves without a hand wash. Observed an employee preparing raw pork bacon, take off gloves, go into walk in cooler and don new gloves without a hand wash. CDI- PIC had employees wash hands before donning new gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees turn off hand sink faucet with bare hands. CDI- PIC had employees rewash hands and turn off faucet with paper towel barrier.

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 no tag stored with container of raw oysters in walk in cooler. Observed shell stock tags stored not in chronological order with tags from September and October mixed with tags from may. CDI- PIC voluntarily discarded oysters with no tag and reorganized shell stock tags to be in chronological order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed left ice machine with black and pink buildup on the inside. CDI-PIC had employee dump ice and 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. Observed Brussel sprouts cooling on sheet tray in walk in cooler at a rate of 0 degrees per minute. Proper cooling methods followed and still had one hour to cool to 41F. CDI- PIC moved Brussel sprouts to reach in freezer to promote faster cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary containers of seasonings with no labels. Label all secondary containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with not plain rings on during food preparation. CDI- PIC had employee remove rings.

4-501.11 Maintain equipment in good repair. Observed hood above high temp dish machine unable to be turned on. Hood is needed to prevent steam from building up in dish area and kitchen. Repair.

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 sticker residue on the non food contact part of metal containers. CDI- PIC separated containers with sticker residue and put in dish pit to be rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked a raw egg and proceeded to handle other equipment/utensils without discarding. CDI - Discarded gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Wasabi and potatoes 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 .

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One cutting board severely scarred. CDI - Removed from use.

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 up-to-date records from fish supplier for undercooked fish on menu. CDI- New records obtained during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser not sanitizing correctly. CDI - Air bubbles adjusted to sanitize. Call for further repair placed. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife, coffee cups and pans soiled. CDI - Taken to dish machine. Points not escalated due to slight improvement. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (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 Halibut thawing without removing from slit. Facility will cut slit in when thawing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple plates soiled with food debris. CDI - Plates taken back to machine for cleaning. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee cutting lemons with No hair net.

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

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

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw calamari, doff gloves and don new gloves with no handwash. CDI: Employee corrected.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server garnish plate with lemon and herbs with bare hands. Plate was served before EHS could intervene. CDI: Employee educated and staff handling garnishes washed hands and donned gloves going forward during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink dispensing at 50ppm quat. CDI: Sanitizer was hand diluted to proper concentration. 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 Observed salmon for donation cooked to below 145F. PIC stated that this is the process for the food donation program they are working with. Per donated food memo, “Food intended to be donated is considered regulated food while under the control of the permit holder and shall meet all requirements set forth in the Rules Governing the Food Protection and Sanitation of Food Establishments and the North Carolina Food Code Manual (Code).” CDI: Product was still cooling from the initial cooking process and therefore fully cooked to over 145F. EHS provided PIC with a copy of the donated food position statement via a link to the NCDHHS website in an email today.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed brussel sprouts with 30 min left to cool cooling in a deep, covered lexan. Product spread out onto sheet pans, cooled in the freezer and in 30 min was 41F. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling in the walk in while tightly covered at a rate of .036F/min. CDI: Product was separated into 3 pans and cooled to 41F in the remaining 30 min. Observed stuffed shrimp cooling in 3 tightly covered pans. CDI: Shrimp was uncovered and cooled to 41F in reach in cooler with remaining 20 min. Observed house-cut raw steaks cooling in deep covered lexans after 4 hours. Product was 44F. CDI: Lids removed and product cooled to 41F by end of 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 spinach in cooler drawer above 41F. Cooler was turned off. PIC verified cooler earlier today and it was holding properly. Items were loaded within the hour and were therefore rapidly cooled in the walk in. REPEAT VIOLATION This was the only item out of temperature for cold holding today. Future cold holding violations will result in point deduction.

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 several items on the menu that are not served raw or undercooked are asterisked (ex: Ponzu, EVOO, creme fraiche, etc). Ensure that the principal menu item (ex: Tableside Steak Tartare) is asterisked to indicate that the dish has raw/undercooked ingredients; or that the individual ingredients of the item (ex: Filet mignon, egg yolk) are asterisked to indicate that those are the raw/undercooked ingredients. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling while tightly covered and/or in deep pans including but not limited to house-cut steaks, shrimp cocktail, stuffed shrimp, romaine, tuna, and blanched Brussel sprouts. CDI: All items separated, uncovered, and rapidly cooled in the freezer or in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sea bass in cooler drawer at 55F. Employee stated that she thawed the product using running water earlier this afternoon. CDI: Product pulled and rapidly cooled in the walk in. Ensure that items being thawed do not rise above 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored in buckets throughout facility at 0ppm quat. See #16. CDI: Buckets refilled with properly concentrated sanitizer.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in coolers are rusted throughout. REPEAT VIOLATION PIC stated that he has been looking for replacement shelving but has been unsuccessful. Points not escalated today as PIC is attempting to correct the issue. Points may be escalated next inspection if additional progress has not been made.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on line with ice dumped in it. CDI: Sink cleaned. REPEAT VIOLATION Some improvement as this was the only violation regarding the handsink this inspection.

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 have pre-written date on them. PIC stated that corporate instructed them to pre-write the date on the tag for 14 days from the harvest date. Tags do not have the actual sell by date on them. CDI: Tag finished today was written with “sold by 3/23”. This will be the process going forward to comply with what corporate wants and then also comply with the food code.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed stacked/nested pans with stickers still remaining on them stored as clean. CDI: pans were rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crab cakes held at stove at room temperature below 135F. CDI: Crab cakes rapidly reheated to over 165F. 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 .

3-501.16(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 potatoes au gratin in cooler drawer holding at 65F. Cooler had been off overnight and turned back on. Product was placed in the cooler around 12pm. CDI: Product voluntarily discarded. Overall cold holding throughout was in compliance.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice scoop holder which had some build up. CDI: Holders and scoops were washed. REPEAT VIOLATION

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 clean utensils stored in drawer with build up. CDI: Drawer was cleaned. REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean. CDI: Pans separated.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in coolers are rusted throughout. 4-502.11(A) Maintain utensils in good repair. Observed robocoup blade damaged.

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 minor debris build up on walk in cooler door. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink/liquid dumped in handsink on the line. CDI: Sink was cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink upon arrival. CDI: Paper towels provided.

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 produce stored over ready to eat items in walk in cooler. CDI: Items reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 steaks cooling at a rate of .02F/min; romaine cooling at a rate of 0F/min. CDI: Items spread out onto sheet trays for rapid cooling. Observed Caesar cooling at a rate of .02F/min. CDI: Product was rapidly stirred on ice to reach 41F within last 10 min of cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed dressings cooling in walk in while tightly covered. CDI: Dressings moved to ice bath. Products cooled properly. Observed steaks cooling in deep covered pans. CDI: Product was spread out onto a sheet pan and rapidly cooled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored in water only. CDI: Bucket was emptied and cloths taken to laundry. REPEAT VIOLATION Previous violation corrected.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop for chocolate at the dessert station stored in water. CDI: Scoops removed.

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 clean lids stored in bus tubs with food debris.

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 speed rack used for cooling with debris and build up on brackets that hold sheet pans. Ensure more frequent cleaning.

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 crab cake dressing containing raw shell egg stored over RTE foods in walk in cooler. Observed raw lamb stored over RTE foods in walk in cooler 2. CDI, foods relocated for proper storage.

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 cream held between 42-45 degrees F in stand up refrigerator. Observed unit froze up in back and ambient air temperature at 48 degrees F. CDI, foods recently placed in unit relocated to cool in walk in cooler. Observed stuffed olive cold held at 45 degrees F at bar cooler with date of preparation of 9/28. CDI, olives voluntarily discarded. Olives to be placed on TPHC today and added to TPHC procedures during inspection.

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P - Observed time not labeled and procedures not followed for TPHC. CDI, corrected by labeling time when TCS food items removed from temperature control and placed on line.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed lobster tail thawing under running water at 76 degrees F. CDI, lobster relocated to thaw under refrigeration.

3-203.11 - Shellstock may be removed from container in which they are received and held in display container if identified as specified under 3-203.12. - Observed shellstock removed from original container but tag and tag information not retained on oysters in container. CDI, oysters voluntarily discarded. Improvement made with recording dates so points not escalated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths used to stabilize cutting boards.

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 several boxes of single-use containers stored in cardboard boxes on ground in storage room.

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 testing device to measure high temperature dish machine. Vr required.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two shellstock tags from January with no “last sold date”. VERIFICATION REQUIRED

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed stacked/nested pans with stickers still remaining in them stored as clean. CDI: pans were rewashed.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in holders with standing water. CDI: holders and scoops were ran through the dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans stored as clean. CDI: pans rewashed and separated for air drying.

4-502.11(A) Maintain utensils in good repair. Observed orange cut glove used for bread that is damaged and no longer smooth and easily cleanable. CDI: cut glove discarded and replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed bar cutting board no longer smooth and easily cleanable. CDI: new cutting board provided.

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 protective casing of meat saw/cutter with food debris. EHS and PIC discussed cleaning methods and how those exterior pieces exposed to debris should be washed, rinsed and sanitized as well.

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 minor dust build up on vent above the meat saw. Ensure more frequent cleaning.

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 lamb stored behind ready to eat onions in the cooler drawer. CDI: Items reorganized. Observed asparagus stored beneath raw steaks in cooler drawer. CDI: Asparagus voluntarily discarded.

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 the 3-comp sink not being dispensed properly. CDI: Facility will run all dishes through the dish machine until the dispenser can be fixed. EHS will make a return visit this week to verify dispenser is working (See #41). Observed dish machine at the bar with 0ppm chlorine. Observed the stock bottle was empty. CDI: Stock bottle replaced and machine primed. Machine was running at 100ppm chlorine by end of inspection. ECOLab tech was called and will be out to facility tomorrow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of cream at the bar above 41F in the reach in. CDI: Cream voluntarily discarded. Overall facility has excellent cold holding procedures and good control of cold holding throughout facility. REPEAT VIOLATION Points reduced. Significant Improvement from previous inspection. Items above 41F last time have been put on TPHC. All TPHC paperwork and marking for these items was correct.

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed no start and end time listed on unsalted butter held out for bread. CDI: Time written from start of shift when product was pulled out.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed dressings and mixed TCS butters cooling in walk in while tightly covered. CDI: Dressings moved to ice bath and butters spread out onto pans in the freezer. Products cooled properly. REPEAT VIOLATION

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed bass in walk in cooler still hermetically ROP sealed. CDI: Packages cut open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in 0ppm quat sanitizer. See #14. CDI: Buckets were properly diluted with Eco-San bleach sanitizer and used for this evening. ECOLab tech was called and will be out to facility tomorrow.

3-302.15 Wash fruits and vegetables prior to use. observed bar fruit in reach in cooler in original packaging ready for use. CDI: Products taken to kitchen and washed.

4-501.11 Maintain equipment in good repair. Observed exterior of chest freezer is rusting and no longer smooth and easily cleanable. Seal areas to prevent paint from chipping (interior of cooler is in good repair). REPEA VIOLATION Some improvement from previous inspection items. PIC stated that they are in the process of either replacing the lid or ordering a new freezer.

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 one pan of oysters (Shipwreck)with no tag. PIC and employee stated it was back up for the oysters on the top area. CDI: Oyster tag was copied and placed in pan. EHS reminded employee that each pan shall have a tag to ensure it is known which batch the oysters are from.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a several pans with food debris on them stacked and stored as clean. CDI: Pans were taken to the dish area and properly cleaned. PIC reminded employee who was washing dishes to carefully check for stuck on food or debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed left side ice machine with back build up on chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items on prep line above 41F including but not limited to mushrooms, buttermilk, spinach, and cheese sauce. CDI: Items were permanently placed on TPHC. PIC began listing out items and will be following procedures that are currently written for some select items. Items were verified with back up batches holding in the cooler they came from at or below 41F. Observed oysters that were not covered in ice holding above 41F. EHS noticed that oysters are still being stored in a prep top, rather than cooler drawer. Due to this item not being of consistent texture or density and lots of air space around the product, it is recommended that facility store oysters in drawers where chilled air can flow around the product. Facility added more ice to rapidly cool items. Oysters in walk in were 36F. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter labeled “4 hours” and not with a start and end time. CDI: Butter was replaced and proper start and end time was written. All other items held on TPHC were in compliance today.

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 lobster tails cooling from prep in a deep pan in the walk in cooler. Observed large deep pan of calamari cooling in the walk in cooler. CDI: Items were moved to shallow pans. Calamari was moved to the chest freezer for rapid cooling. REPEAT VIOLATION Overall facility has made significant improvements with regards to cooling practices. EHS observed several items cooling throughout facility that were both from prep and from cooking. Facility has implemented one on one training with associates regarding new practices as well. Future cooling violations may result in permit action.

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 spoon/scoop handle stored down in butter and crab cake mix. CDI: handles were removed. REPEAT VIOLATION Previous violation corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean near the chest freezer. CDI: Items were separated for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed ice scoop holders are cracked. Observed gaskets damaged on several cooler drawers. REPEAT VIOLATION PIC showed EHS were ice scoop holders were replaced from previous inspection. EHS and PIC discussed alternative ways to store ice scoop. Observed exterior of chest freezer is rusting and no longer smooth and easily cleanable. Seal areas to prevent paint from chipping (interior of cooler is in good repair). Observed shelving in the walk in coolers are no longer smooth and easily cleanable. Repair or replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of some cooler drawers with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

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 drop ceiling where several small wares are stored in bus tubs is damaged and paint is chipping. Repaint area and protect surface as needed to prevent contamination.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored behind ready to eat food in the cooler drawer. CDI: Eggs were rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque soups holding at 130F-133F. CDI: Soups were rapidly reheated to over 165F in the steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oysters holding at the top of the pan at 58F. Observed items in the salad area prep top holding above 41F. Observed stuffed shrimp holding above 41F. CDI: Oysters were rapidly chilled. All other items were placed on a 6 hour TPHC for tonight. EHS noticed that oysters are now being stored in a prep top, rather than cooler drawer. Due to this item not being of consistent texture or density and lots of air space around the product, it is recommended that facility store oysters in drawers where chilled air can flow around the product. This is the same case for the stuffed shrimp. NOTE: When EHS arrived, PIC stated that the air conditioner for the facility was not working and the back up one was just turned on and not running at full capacity. The part to fix the AC has been ordered but there’s no arrival time. EHS suggested filling pans half way as the bottom of items in the prep tops were holding at 41F and below. Alternatively, facility could hold some items on time for 6 hours as units were keeping food well below 70F in order to maintain compliance.

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 date mark on beschamel sauce was today, but product was made 2 days ago per PIC and the batch in the walk in. EHS reminded staff that the date of the original prep of the item needs to be on all pans. Observed fish stock in walk in with date of 5/21. Fish stock is used in the Kung Pao sauce, which was dated for 5/26. CDI: Product was dated for the oldest ingredient and will be discarded after today’s shift as this is the last day. EHS and PIC discussed that if fish stock was made and then frozen the same day how this could help with ensuring that sauces would not expire quickly.

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 crab cooling in cooler drawer. Observed lobster cooling while tightly covered in prep top. CDI: PIC relocated lobster to a sheet tray in the walk in cooler. PIC relocated crab to the freezer. Product cooled to 41F. Observed carrots and truffle mushrooms cooling in prep top cooler. CDI: PIC relocated carrots to the walk in. PIC stated she will place mushrooms in the walk in for storage prior to prep to eliminate cooling. REPEAT VIOLATION Future cooling method violations may result in permit action.

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 scoops at the dessert station stored in standing water. CDI: Scoops were moved to the “ice cream scoop” cup with the running water for storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean at the salad area. CDI: Bowls were separated for air drying and PIC discussed drying with dish person.

4-501.11 Maintain equipment in good repair. Observed ice scoop holders are cracked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of ice scoop holder with black build up. CDI: Scoop holder was properly cleaned.

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 crab cooling in cooler drawer.CDI: PIC relocated product to a sheet tray in the walk in cooler. Product cooled to 41F. Observed remoulade cooling in walk in while tightly covered. CDI: PIC relocated product to an ice bath. Product cooled to 45F within 30 min. Product was left in ice bath for rest of inspection until 41F. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed bread mitt with deep cuts and holes. CDI: Utensil voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris in bottoms of coolers. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over ready to eat crab legs. CDI: PIC relocated crab legs before EHS could intervene.

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 portioned calamari cooling while tightly bagged and stacked in the walk in cooler. CDI: Product separated out to properly cool. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers were separated for air drying.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over sealed peach Bellini mix in walk in cooler. CDI: Strawberries relocated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter with a time of 5-9pm marked at start of inspection. It was not yet 5pm. CDI: Butter marked for 4:40pm, when it was pulled out of temperature control. 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 artichokes cooling in prep top cooler. CDI: Employee relocated artichokes to walk in cooler on a sheet tray. Observed garlic butter cooling in a deep covered container in the walk in. CDI: Employee put butter on a sheet tray to rapidly cool. NOTE: Facility has focused a lot on process change with regards to cooling and many changes have been made throughout the past few visits/inspections.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 heads of lettuce stored directly on metal shelving in walk in cooler. CDI: Lettuce placed in bowl for storage. Product was not yet washed/in ready to eat form.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at dish area. CDI: Handsink cleaned. REPEAT VIOLATION Improvement made in that no physical blockages to the handsink were 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 no date marked on approximately 3 weeks of shell stock tags. VERIFICATION REQUIRED Observed multiple oyster tags stored in containers of oysters. Observed one bin of oysters in walk in with no tag and one bin in the cooler drawer with no tag. CDI: Oyster tags properly relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored behind ready to eat items in cooler drawer. CDI: Products rearranged. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed butter cooling at a rate of .04F/min. CDI: Product relocated to ice bath for rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed steak tartare cooling at a rate of 0F/min. CDI: Product moved to walk in cooler for rapid cooling. Observed salmon cooling at a rate of .016F/min. CDI: Product relocated to flat sheet pan for rapid cooling. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked eggs held on TPHC with no time and not fully cooled to 41F (as procedure stated) before being placed on the line. CDI: Product returned to walk in for cooling, new procedure written tonight so that egg is cooked and then immediately placed on TPHC from final cook temp. REPEAT VIOLATION Improvement made in that only one product was done incorrectly.

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 butter cooling in the walk in while covered and in deep pans. CDI: Product placed back in ice bath. Observed several items cooling in prep tops and in cooler drawers. CDI: Products moved to flat trays in the walk in cooler. Observed fresh cut steaks cooling while tightly covered in walk in cooler. CDI: Product placed on sheet tray and rapidly cooled. Observed calamari cooling in deep, tightly covered container at 67F. CDI: Product split up into smaller containers and bags of ice placed in it for rapid cooling. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket stored on floor at steak station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes separated. REPEAT VIOLATION 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed beef tartare stored directly on clean plate used for salads in reach in cooler. CDI: Top plate taken to dish area for washing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in severe disrepair. CDI: Cutting board voluntarily discarded.

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 wait staff employee wash hands and then turn off faucet with bare hands. CDI: Employee rewashed hands properly. REPEAT VIOLATION All other handwashes observed today were done properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by dirty dishes and utensils. CDI: Items moved to dirty dish area. REPEAT VIOLATION Improvement from previous inspection.

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: Products rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sea bass over ready to eat food in walk in on speed rack. Observed raw beef over pasteurized crab meat in walk in. CDI: All items reorganized. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed unsalted butter cooling at a rate of .06F/min in ice bath. Observed remoulade cooling at a rate of 0F/min in walk in cooler. CDI: Butter placed in deep freezer and remoulade placed in ice bath and stirred. Proper cooling rates then achieved. REPEAT VIOLATION Some improvement from previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for cooked carrots, or asparagus. CDI: Procedures written during inspection. Observed future times being written on many products (6-10pm when product was pulled out at 5 and it was not yet 6pm). CDI: Proper time intervals written based on when product was pulled out. Observed no time written on cooked asparagus that PIC stated was held onTPHC. CDI: Time written on product.

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 remoulade cooling in deep pan with lid in walk in. Observed butter cooling in deep pan in ice. CDI: Cooling methods changed. REPEAT VIOLATION Some improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in bucket with quat sanitizer below 200ppm. CDI: Sanitizer bucket refilled. REPEAT VIOLATION Improvement from previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean in kitchen. CDI: Pans separated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old sticker remaining on clean pan after washing. CDI: Sticker removed.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of managerial control throughout kitchen as evidenced by poor handwashing, improper cold holding, improper hot holding, lack of knowledge of employee health policy, date marking issues, TPHC problems, handsink use problems, handwashing/glove change issues, and employee item storage.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, several employees were unable to provide food borne illnesses and symptoms that they should not come to work with. One employee was able to name all illnesses. CDI: Spanish employee health policy sticker provided during inspection today. Link to english version provided in email with inspection. Facility does have employee health policy in place and go over it at hire.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep top in back kitchen, and on front line. CDI: Drinks relocated.

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 and then turn off faucet with barehands. CDI: Employee educated, rewashed hands and performed proper handwashing throughout rest of inspection. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle dirty dishes and then change gloves but not wash hands before donning gloves. CDI: Employee directed to wash hands by EHS. Employee washed hands and donned new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink dumped in handsink at 3-comp sink. Observed large amount of ice in handsink at bar. CDI: Sinks cleaned. Employees educated by PIC to only use handsink for handwashing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee load dirty dishes and then move to and handle clean dishes. CDI: Dishes moved to dirty drain board to be re-washed. Employee changed gloves, washed hands, and was educated on proper glove use/ not cross contaminating dishes. REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored behind ready to eat crab in cooler drawer at steak station. Observed raw tuna stored behind ready to eat shrimp in cooler drawer at oyster station. CDI: Products rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed baked potatoes cooling at a rate of .23F/min, and then .025F/min. CDI: Potatoes split open and spread out. Observed au poivre sauce cooling in ice at a rate of 0F/min. CDI: Product stirred frequently and rate increased to .55F/min. Observed cheese sauce at 2 hours after cooling began, above 70F. CDI: Cheese sauce stirred, and placed uncovered in reach in freezer. Product was below 70F within 10 min. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crab cooling in cooler drawer at rate of .05F/min. CDI: All product used within 4 hours from preparation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in bowls held hot in salamander below 135F. CDI: Potatoes rapidly reheated. REPEAT VIOLATION Some improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, spinach, carrots, tapenade, and chopped beef in prep top units above 41F, some over 45F. CDI: Products used within 4 hours (most by end of inspection). See #31. Observed remoulade and buttermilk held on ice above 45F. CDI: Products rapidly cooled by adding more ice. REPEAT VIOLATION EHS suggests holding items on TPHC that are overfilled and always used/sold within 4 hours.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beets date marked 2/26, veal jus marked 2/28, and caesar dressing date marked 2/28. PIC stated that items were cooked or prepared on days within the time window. Observed no date mark on liquid egg yolks or creme fraiche in walk in cooler. CDI: All products properly date marked. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mozzarella cheese with no time stamp 2 times during inspection. CDI: Food product voluntarily discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for Norwegian slamon, which chef said is served medium rare (120F). 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 cheese sauce cooling in water bath with no ice, with lids, and without stirring. Observed potatoes cooling on speed rack at room temperature and then stacked very closely in walk in cooler. CDI: Cheese sauce moved to the reach in freezer and potatoes were separated and sliced in half. Observed items cooling in cooler drawers and prep tops throughout the kitchen. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top adjacent to steak/broiler station holding food items above 41F and some items above 45F throughout cooler. VERIFICATION REQUIRED

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food handlers with unapproved jewelry, including servers who are doing garnishes and cutting bread. REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food handlers with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth at bar stored on counter. CDI: Cloth placed in sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in water at room temperature on cook line. Water was 90F. CDI: Utensils taken to dirty dish area. Observed in use utensils stored in water at bar. CDI: Utensils placed in clean, dry cup. Observed utensils on line stored in sanitizer. CDI: Utensils moved to dirty dish area. Observed utensils on line in side dish cooler drawers with handles in the food. CDI: Handles removed from food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee purse stored on shelf directly adjacent to and above customer dishes. Observed employee drink stored on shelf directly adjacent to and above customer dishes. Observed clean pans stored under unwashed produce near dessert station. Observed bookbag stored on linen in linen closet. CDI: linen moved to dirty linen area. Facility has designated employee areas.

4-502.11(A) Maintain utensils in good repair. Observed orange utensil used to hold bread no longer smoothe and easily cleanable.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with heavy debris build up. Observed sanitizer in sink was cloudy and unable to see the bottom of the sink. CDI: Compartments drained and refilled. Facility's SOP is to change water every 15 minutes and they use a timer, however this SOP was not being followed. REPEAT VIOLATION

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several employees repeatedly don gloves with no handwash between tasks such as raw food to ready to eat food and clean utensils. Observed wait staff bus dirty dishes, and then move directly to slicing and plating bread with no handwash. Observed wait staff don gloves and expo food and add garnishes with no handwash. CDI: Employees stopped, and then correctly washed hands at EHS's request.

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 no tag with wild cat oysters in walk in cooler. Tag was in a container on the line with oysters from the same bag. CDI: Tag was photocopied so that each batch had a tag with it. Observed bag of standish oysters with no tag. PIC stated that they were received yesterday from Inland seafood with a tag, but the tag was loose. He placed tag with the bag and it must have been misplaced somehow before service. PIC phoned distributor who sent him a photo of the tag traced for that bag of shellstock. CDI: Tag printed and affixed to bag during inspection. REPEAT VIOLATION

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees change from raw to ready to eat foods with no glove change. Observed employees change from raw to single service items with no glove change. Observed employees change from raw foods to clean customer plates with no glove change. CDI: Each time, employees were directed to remove gloves, wash hands, and don new gloves. Contaminated items reconditioned, discarded, or washed, rinsed, and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque that was heated earlier, held on shelf under no temperature control. CDI: Product rapidly reheated to 197F. Observed mashed potatoes on line, and all parts of the food were not at or above 135F. CDI: Item stirred and reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed asparagus, cheese sauce, blue cheese, eggs and arugula on line above 45F. CDI: Items temporarily placed on TPHC for tonight. PIC stated that coolers have been freezing up and not holding the temperature consistently. Maintenance has been called. Most items are non-TCS that are in the prep top. PIC stated he will place items on TPHC until cooler is working consistently. Maintenance will be here tomorrow.

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 3 pans of items (asparagus, spinach, sauce) with improper dating. PIC stated that items were cooked on certain days and the labels were in correct. CDI: Labels corrected.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no Time stamps on tomato salad or blue cheese olives held on time. CDI: Times added. REPEAT VIOLATION Previous issue corrected.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on Norwegian salmon, which chef said is served medium rare and was observed with a final cook temperature of 123F, which is below 145F. CDI: Asterisk added to menus and menus reprinted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of yellow and clear liquids on line with no labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food handlers with unapproved jewelry including wait staff that are doing garnishes and cutting bread.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in bar.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler on line near side station. Cold hold wells are not consistently keeping TCS items cold. Maintenance will be here tomorrow to look at wells.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with heavy soil and some grease on top of rinse water. CDI: Sinks drained, washed, and refilled properly.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. PIC knew some of the symptoms and illnesses not to come to work with. CDI: employee health policy and employee health poster emailed along with inspection. Ensure all employees are aware of the employee health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC obtain water from hand sink to use to calibrate thermometer. Ensure water is obtained from three compartment and prep sinks only. Observed wet wiping cloth in hand sink upon arrival. CDI: wet wiping cloth removed from hand sink. 6-301.14 Post a hand wash sign at each handsink. Observed missing hand washing sign from bar hand washing sink. CDI: hand washing sign provided by end of inspection.

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 two out of six containers in oyster cooler drawer without tags. tags were being stored with the rest of the batch in the walk-in cooler. CDI: EHS recommended making copies of tags if they are to be stored in two separate locations. Keep original tag with container that will be used last. Ensure tag is legible by placing in plastic bag. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter onsite for salmon. VERIFICATION REQUIRED to ensure parasite destruction letter had been obtained.

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 one container of milk, opened yesterday without date label. CDI: milk properly dated. All other items throughout facility we properly date labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for bearnaise, hollandaise, and blue cheese fondue sauce without written procedures. VERIFICATION REQUIRED to ensure facility has filled out TPHC procedures and are following them correctly. Blank TPHC procedure emailed along with inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans to be wet nested. Ensure cleaned and sanitized dishes are air-dried before stacking.