AC HOTEL

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed canned tomatoes with a prep date of 7/6 and pizza sauce 7/7. Observed ham with no date. Points remain the same as facility has shown significant improvement from last inspection. CDI: Ham was dated, canned tomatoes and pizza sauce were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(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 steak as an add on under “uptown bowl” on dinner menu without an asterisk. According to PIC, steak can be ordered undercooked. VERIFICATION REQUIRED.

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 salmon thawed out in cold drawers with ROP packaging still intact.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were placed in a separate area to be discarded.

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 in bottom of reach in cooler and reach in freezer. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food debris (berries) in hand sink. Discussed with staff about limitations on hand washing stations. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on vegetable slicer and stainless steel noodle strainer stored as clean. CDI - Utensils transferred to dish pit and were w/r/s. 0 demerits due to improvement from previous inspection, -0- 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.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following TCS foods being held for resale in the facility past 7 day requirement: Chick peas (12/1-12/7) and chicken wings (12/3-12/9). CDI - Expired foods voluntarily discarded. Observed the following TCS foods without date labels: Cooked beef, rigatoni and red chili coleslaw. CDI - PIC revealed that cooked beef and rigatoni were prepared on 12/6 and allowed to date label items and coleslaw voluntarily discarded. Observed container of meatballs thawing labeled incorrectly as fries 12/9. CDI - PIC indicated it was pulled from the freezer yesterday and correctly labeled. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 stacked boxes of foods stored on the floor throughout inside of the walk-in freezer. Discussion with PIC revealed that there were no food deliveries received today. -2-

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 with no battery power. CDI - New thermometer procured and verified to be working properly. -0-

5-501.16 (C) Provide waste bins in required areas including at handwash sinks. Observed no waste bin available for hand sink adjacent to can wash. Provide. -0-

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 detached wall paper in (1) stall of women’s restroom. Repair. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed blackberries and strawberries with microbial growth in reach-in unit. CDI - Items voluntarily discarded. -1-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled knife, soiled blender and dried food debris on robot coup, all stored as clean. Also observed growth on 1 of 3 soda guns at bar. CDI - PIC instructed to cleanse and sanitize soda gun, other utensils removed to dish pit and were w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed chick peas (7/1-7/7) and roasted peppers (7/2-7/8) held past 7 day requirement. CDI - Expired foods voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar. Contact pest control to find the source of the insects and eliminate. -0-

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 boxes of raw proteins stored on floor inside of the walk-in freezer. Per discussion with PIC, food distribution is scheduled on MWFs. REPEAT VIOLATION: 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed sneeze guard not tilted to protect breakfast items (granola and cereal) at the customer service buffet bar. CDI - PIC placed plastic wrap on foods. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with sanitizer of 0 ppm sink & surface. CDI - Solution discarded and refreshed with proper concentration. -0-

REPEAT VIOLATION: 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 interior surfaces of reach-in unit and gasket accumulating food debris at cookline. Clean and maintain. Points not escalated due to improvement from previous inspection. -0.5-

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 steaks, raw burgers stored over raw shrimp and raw salmon in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected by PIC in order of final cook temperatures. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener and its base. According to the PIC, the utensil had not been used today and is only cleaned once a week. CDI - PIC removed utensil and its base and items were w/r/s. -0- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed the following TCS foods first prepped/opened yesterday without their date labels: Fresh mozzarella, goat cheese and roast beef. PIC confirmed all items were first used yesterday for services and labeled all but one; roast beef voluntarily discarded. -1.5- 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed sink & surface label on sanitizer dispenser line that was hooked up to quaternary solution. CDI - Sanitizer solution discarded and sink & surface product installed to dispenser line. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of butane fuel cartridge stored on ledge along with dry goods seasoning containers. CDI - Chemical removed by PIC to designated area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of unapproved Raid stored in facility’s chemical storage. CDI - PIC voluntarily disposed product. -1-

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 (1) tray of raw ground beef stored on floor inside of the walk-in freezer. Also observed lidded container of undrained ice at the customer service bar for use for drinks. CDI - Ice was discarded. Ensure ice is drained or acquire ice bucket. 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed several sneeze guards not tilted to protect breakfast items at the customer service buffet bar. CDI - Rearrange the sneeze guards to provide the protection needed to prevent cross contamination. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop handle resting on flour inside the dry goods bin. Also observed single service plastic cup being used to scoop cumin. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic container being re-used to scoop cumin. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers and lids stored upwards on top shelving beside fryers. Also observed package of food service film stored on the floor behind dry storage area. -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards. Replace. -0-

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 non-food contact surfaces of rice cooker, on prep table under food processor accumulating food debris and residue and lime scale surrounding door of dish machine. Clean and maintain. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed prep sink missing its fixture. Facility has an additional prep sink designated for vegetable washing. Repair. -1-

REPEAT VIOLATION: 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 flooring under cooking equipment accumulating food residue. Clean and maintain. No points escalated due to improvement and different area observed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed (1) hand sink without hand drying provisions. CDI - Disposable hand towels provided to station. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored over proscuitto in the reach-in unit. CDI - Eggs removed to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed proscuitto with a prep date of 11/12. Product expired on 11/18. CDI - PIC discarded expired food. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floor inside of the walk-in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside several carafes at dish machine drain board. CDI - Utensils inverted. -0-

5-205.15 Maintain a plumbing system in good repair. Observed prep sink missing its fixture. Facility has an additional prep sink designated for vegetable washing. Facility currently waiting on repairs, per PIC. -0-

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 wall behind the dishmachine accumulating black residue. Clean and maintain. -0-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times on the carafe’s (whole milk, almond milk and half n half), cream cheese. Observed the procedures did not include hot TCS foods, cream cheese and carafe’s. CDI - EHS added these foods to the procedures. Times were placed on the carafe’s as they were placed out at 630AM. Breakfast from Monday - Friday 630AM - 10 AM and Sat. And Sun. 7-11AM

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad and garden salad cooling the reach in cooler covered. CDI - PIC relocated the salad to the walk in cooler and uncovered. Pasta salad was uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the breakfast buffet above the cut fruits. Contact pest control to find the source of the insects and eliminate.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sink and surface sanitizer being used as their sanitizer, however the facility does not have the correct test strips. Facility recently switched from Quat. Obtain the correct test strips. Verification visit required to ensure compliance within 10 days.

3-304.14(E) Store sanitizer containers used for wet wiping cloths to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the food prep counter. CDI - PIC relocated the bucket to prevent contamination.

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 gaskets on the cooler drawers accumulating food debris and residue. Clean and maintain.

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 wall behind the dishmachine accumulating black residue. Clean and maintain.

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. Observed heat sanitizing dishmachine reach 155F after 3 attempts. CDI - PIC ran a few more time and thermoplate read 160F. Dishmachine was not run this morning and explained to the PIC that in the AM, they should run it a few times to get to temp and utilize their thermoplate to ensure the unit is functioning properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 open can of anchovies in the reach in cooler dated for 12/20, exceeding 7 days. CDI - PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine panel accumulating black residue. Clean and maintain. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with metal shavings. CDI - PIC removed to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 opened pulled pork not date marked. Observed cooked potatoes with date marking. PIC stated these were just prepped. CDI - Allowed to properly date. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in cooler drawer above 41F. Products were double panned. CDI: Items rapidly cooled in walk in as line was set up approximately 1 hour prior and all items came from the walk in. 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 .

3-501.13 (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 salmon in ROP labeled store frozen until use in the walk in cooler. CDI: Product voluntarily discarded and frozen portioned thawed.

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 no label on squeeze bottle at the grill. CDI: Product labeled as oil.

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 chicken stored over raw burgers in reach in cooler on speed rack. CDI: Products reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 milk in breakfast area reach in cooler at 43F. Air temp of unit was 48F. Temp logs done this morning (less than 2 hours prior) showed milk and cooler below 41F. REPEAT VIOLATION CDI: Milk relocated to walk in for cooling. Due to FSMS in place with temp recording. No points taken.

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 roast beef date marked 2/26, hummus date marked 2/24 and hummus date marked 3/3. CDI: All items voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ice for drinks stored on counter with no cover/sneeze guard. CDI: Product voluntarily discarded. Facility must permanently place any open items under a sneeze shield or provide effective means of protecting food.

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 food debris such as pieces of lettuce on the bottom of the cooler drawers. REPEAT VIOLATION Previous violation corrected. Ensure more frequent cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed jalapenos and berries with microbial growth in coolers. CDI: Items voluntarily discarded.

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 berries and vegetables stored over ready to eat items in the Nuvole reach in cooler. Observed unwashed vegetables stored over ready to eat items in the walk in cooler. CDI: Items reorganized. REPEAT VIOLATION

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice deflector plate with pink build up.

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 one container of hummus at 42F in reach in cooler. REPEAT VIOLATION CDI: Hummus voluntarily discarded. Overall cold holding has improved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed gallon of milk not date marked. PIC stated that it was opened today, however it would be held for longer than today. CDI: Milk dated.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed item list is not accurate for the items held on TPHC during service today. CDI: List going forward will correctly identify all TCS foods.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers ready for use. Ensure items are washed prior to cutting.

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 some coffee cups over stacked with lips of cups exposed in breakfast buffet. CDI: Cups lowered

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for testing sanitizer at 3-comp and in buckets. VERIFICATION REQUIRED

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 food debris on walk in cooler floor. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage at corner in the mop sink and chemical closet room.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored above facility food items on line and in reach in coolers. - 0.5 -

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 marinated steak reflecting a 0F/minute change in walk in cooler. CDI - Steaks were uncovered and allowed air flow for proper cooling. Steak reflecting .6F/minute change after corrective action. - 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 2 sausage patty’s hot holding at 90F. Observed potatoes hot holding over fryer at 110F. CDI - Items voluntarily discarded. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed half n half stored in carafe in kitchen at 45F. CDI - Half n Half 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 steaks cooling tightly covered inside of walk in cooler. Observed mat and cheese plate cooling tightly covered in reach in cooler. CDI - Items were uncovered to allow proper air flow for cooling. - 0.5 -

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 cryovac salmon thawing in sealed bags in walk in cooler. CDI - Bags cut open. - 0 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed thin probed thermometer with no battery. Thermometer unable to be used. A VR will occur no later than 9/30/2022 to ensure thermometer is working. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in bar area. - 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 linens napkin used to cover bread on cook line. CDI - Napkin removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food items on floor in walk in freezer. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on counter tops throughout facility. CDI - Cloths moved to sanitizer containers. - REPEAT - 0.5 -

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 soup hot holding unit stored on floor in back storage closet. Maintain items at least 6 inches off of floor. - 0 -

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 with no battery power. Thermometer unable to be used. A VR will be conducted by 9/30/2022 to ensure thermometer is working properly. - 0.5 -

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 general cleaning needed to the inside of grill units and pull out drawers on cook line. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone cord stored on prep top. CDI - Charging cord removed. - 0 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up a water cooler/dispenser at the handsink in the kitchen. CDI: Employees educated on handsink usage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no Paper towels at handsink near the walk in. CDI: Paper towels provided.

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 ground beef stored over raw pork belly in the walk in. CDI: Items reorganized. REPEAT VIOLATION 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 berries and vegetables stored over ready to eat items in the walk in cooler. 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 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 bar dish machine with 0ppm chlorine sanitizer. Stock bottle was empty. CDI: Chlorine bottle replaced and machine primed. Machine working. REPEAT VIOLATION 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 slicer with food debris on it stored as clean. CDI: Equipment taken for cleaning

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 several items past the 7 day date mark in coolers throughout facility including pork belly (5/18), marinara (5/19), roast beef (5/17, 5/14, and 5/15), meatballs (5/18), and ham (5/15). REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket below required levels. CDI: Bucket was changed to proper concentration.

4-501.11 Maintain equipment in good repair. Observed walk in cooler flap significantly damaged and torn. Replace as it is no longer smooth and cleanable. REPEAT VIOLATION Previous violation corrected.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall gaps in food safety management systems including but not limited to dish machine not working/sanitizing at the bar, improper cold holding, date marking issues, and no consumer advisory.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Through discussion, PIC was not able to list reportable symptoms, reportable illnesses, or provide accurate answers to EHS’ questions regarding employee health policy. CDI: Facility does have a written health policy that they are using and this was provided to EHS.

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 vomit and diarrhea plan does not list the job title of the person/people responsible for cleaning up and event. CDI: Information provided and documented on the procedure.

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 burgers over lettuce in reach in. Observed raw shrimp stored over ready to eat anchovies in reach 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 burgers stored over raw shrimp in reach in. 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 blueberries stored over ready to eat items in reach in cooler. CDI: Blueberries relocated.

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 bar dish machine with 0ppm chlorine sanitizer. CDI: All dishes will go to the back dish machine for washing, rinsing, and sanitizing.

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 holding above 41F. Observed some items in another reach in above 41F. CDI: Items voluntarily discarded. Observed all TCS breakfast buffet items holding above 41F. CDI: Products voluntarily discarded. Items were placed on TPHC today. (Facility had a TPHC procedure previously, however has not been using it and it could not be located.)

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 no date marks on several items including different pastas, cut roast beef, spring mix, and cut tomatoes. CDI: Items voluntarily discarded. Observed several items past their expiration date including pasta (3/3), garlic aioli (3/3), fish stock (2/22), ground beef (2/20), sausage (3/1), honeydew (2/28), and turkey sausage (2/28). CDI: Items voluntarily discarded. REPEAT VIOLATION

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 dinner menu for flat iron steak and burger which are offered undercooked. VERIFICATION REQUIRED

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 ROP tuna still in ROP environment and fully thawed in walk in cooler. CDI: Bags cut open.

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 white granular in unlabeled pint containers at the bar and at main cook line. CDI: PIC identified product as sugar. Products labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bread, and ice for drinks stored on counter with no cover/sneeze guard. CDI: Product voluntarily discarded. Facility must permanently place any open items under a sneeze shield or provide effective means of protecting food. REPEAT VIOLATION

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 some coffee cups over stacked with lips of cups exposed in breakfast buffet. CDI: Cups lowered

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding with an air temp of 51F. Cooler had an error code “dA” and code could not be cleared or remedied during inspection. Facility has appropriate amount of cold storage space until cooler is repaired. Observed small ice machine in back kitchen not properly draining. CDI: Ice was burned and drain cleared.

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 interior of cooler drawers with some food debris and build up, shelving for storage of clean pans under prep space with some food debris, and non-food contact surface of slicer with some food debris. Ensure more frequent cleaning.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed dicer with a pepper seed in the grid area where food is cut. CDI: Dicer was properly washed, rinsed, and sanitized.

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 an open container of feta. Observed cut melon date marked 12/8 in walk in. Observed almond milk with no date mark. CDI: Items voluntarily discarded. REPEAT VIOLATION Significant improvements from previous inspections.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed muesli, cream in caraf for coffee, and eggs not written on TPHC form when PIC stated that product is discarded at the end of breakfast. CDI: Items added to the procedure.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bread, croissant, butter, Nutella, muesli, eggs, and ice for drinks stored on counter with no cover/sneeze guard. CDI: Items relocated to sneeze guard location. PIC stated they will switch to a PC Nutella and butter so it can be kept near the toaster.

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 employee loading and spraying dirty dishes and then putting away clean dishes with no hand wash. CDI: Employee was educated and hands were washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items in several coolers. Ensure that when berries are washed they are moved to a clean container. Unwashed items need to be stored below ready to eat items. CDI: Items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with meat and other food debris on the blade stored as clean. Slicer was not used today. Ensure slicer is properly washed, rinsed, and sanitized after each use. CDI: Slicer was set aside for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink was below 200ppm quat. CDI: maintenance was able to get dispenser in compliance. Sanitizer was 200ppm quat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed smaller ice machine with pink and black build up on the shield.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced potatoes holding below 135F. CDI: Product was voluntarily discarded. EHS strongly recommends storing this item on TPHC or cook to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items, including liquid eggs and gravy, held on ice bath in cart all above 41F. CDI: TCS items Will be permanently moved to TPHC. PIC was provided with TPHC paperwork today and filled it out. Items today will be discarded by 10:30am.

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 no date mark on cream and almond milk in several reach in coolers. CDI: Cream voluntarily discarded, almond milks dated. Observed Roasted garlic from 7/20 and chick peas from 7/21. CDI: Items were voluntarily discarded. Observed no date mark on au jus or several sliced deli meats in walk in cooler. CDI: au jus voluntarily discarded. Deli meats dated. Observed sausage gravy with a date of 7/13/21. PIC stated that product was frozen and thawed on 7/27. CDI: PFF date added to product. REPEAT VIOLATION Further violations 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 no label on squeeze bottle of clear yellow liquid or white powder in a quart container. CDI: Liquid was identified as oil. White powder voluntarily discarded. 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 several food items stored on the floor in walk in cooler and walk in freezer including raw meats and vegetables. Some smaller items may need to be relocated throughout coolers within the facility in order to accommodate space in the walk in cooler for these items. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloth in it at 0ppm quat. CDI: Bucket was refilled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean side drain board at the dish machine with heavy food debris and build up. CDI: Drain board was cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Management unsure of reportable symptoms and illnesses. CDI- sent Employee Health Policy document.

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: Employee turned off faucets at hand sink with cleaned hands. CDI- correction and hands washed correctly.

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: Salsa, tomato sauce, garlic aioli, held past 7 day maximum. CDI- all discarded voluntarily. Opened deli chub not dated, chicken wings, meatballs, opened milk, not dated. Voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: AC Burger, pan-seared salmon, sirloin steak with disclosure on Consumer Advisory. CDI-menus re-printed while on site.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Verification within 10 days.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer stored as clean with dired meat residue still attached. CDI- broken down and taken to dish machine for cleaning.

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: Short ribs in onion and gravy 55 F after about 5 1/4 hours. CDI- Ribs removed from gravy and placed on sheet pan and placed in freezer. In 45 minutes beef had dropped to 35 F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menus missing Consumer Advisory Disclosure for sirloin steak, eggs cooked to order. CDI- menus re-printed with proper Disclosure language and asterisk.

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: Pan of beef in onion gravy cooled in dense volume was still 55F after 5 1/4 hours. CDI- see #18 above.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Soiled slicer and chopper with food residue after cleaning. CDI- taken back to cleaning process.

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: Found chicken riblets cooled from overnight above 41F. CDI- riblets voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found garlic cheese spread and potatoes above 41F in cold drawer. CDI- moved to walk-in for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Boxcarr cottonseed cheese not date marked. Garlic cheese spread not date marked in walk-in. Feta cheese not date marked in walk-in cooler.BBQ sauce pulled from freezer did not have date frozen or date pulled from freezer. CDI- feta and Boxcarr voluntarily discarded. Cheese spread dated with date opened. BBQ sauce dated with date pulled from freezer.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Eggs are cooked to order for breakfast. Sunny-side and fried are options. No Consumer Advisory on menu. CDI- Advisory added to menu while on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Chicken riblets did meet cooling parameters from overnight, cooled covered and in dense volume. Discussion with PIC on better cooling methods, and discard of riblets.

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

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

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. Scoops with handles down in dry food bins.

4-205.10 Food Equipment, Certification and Classification - C: Household knife sharpener in kitchen. Remove equipment that is for domestic use only.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels in dispenser at hand sink at chemical storage. CDI- towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Deli meat chubs in walk-in cooler not date marked. Cut cabbage not date marked. CDI- voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Cream cheese dated 7/14. Roasted garlic dated 7/23. CDI- voluntarily discarded.

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. Dry goods scoop with handle down in food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non-food contact surfaces of slicer with lingering deli meat residue.

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 could not produce documentation that salmon served undercooked is parasite free. Vendor sent letter while on site. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Retained tag for oysters with no "sold by" or discard date on tag. Verification needed.

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: Log for food showed starting temp for cheddar cheese 46 F. CDI- cheddar cheese discarded voluntarily. Cut fruit held on TPHC but not on list of items for TPHC. CDI- added to list.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen and in dining area adjacent to buffet.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer. 3-306.11 Food Display-Preventing Contamination by Consumers - P: Crossants, boiled eggs, and other food not protected from consumers at breakfast buffet. Verification of correction within 10 days.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups at self-serve coffe station exposed to contamination by customers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Small pan of raw drumsticks over raw bacon and raw beef in walk-in. CDI- drumsticks placed below other raw proteins.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink measured 0 ppm by test strip. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Potato frie cutter soiled with dried potato skins. CDI- cleaning begun while on site. Interior of microwave soiled with food splatter. CDI- cleaning began while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found milk held at beverage station in two carafes 44 F. REPEAT. CDI- milk discarded and reminder that time holding of milk, and other items on breakfast bar may be held on time basis in lieu of temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found deli roast beef dated 12/6. Found fig jam dated 12/9. Cappiccola dated 12/9. CDI- all discarded voluntarily. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Marmalade not dated. Boiled eggs not dated. CDI- voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found one spray bottle of cleaner not labeled. CDI- bottle labeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found items stored in breakfast station handsink. Kitchen handsink used as dump sink. CDI- sinks cleared.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer in 3-comp sink measured 0 ppm quat. Staff was diluting solution from dispenser. CDI- demonstration on how to fill sink. Sanitizer was dispensing at acceptable concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Roasted vegetables in hot box 120F. CDI- reheated to 165 F before serving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Dairy products in breakfast counter cooler and in carafes at coffee station above 41F. Refer to temperature chart. CDI- PIC voluntarily discarded all.

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: Sweet cream quiche mix dated 8/20. Chicken dated 8/21. Tomato jam dated 8/18. Tomato ragout dated 8/18 but pulled from freezer previous day. No second date indicating product had been pulled from freezer. CDI- All discarded voluntarily.

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: Dense volume of cut honeydew tightly covered in refrigerator cooled 3 F in 2 hours. CDI- honeydew spread out and placed on sheet tray in walk-in cooler.

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. One scoop with handle down in food in dry storage bin.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee of a few months had not been informed of reporting responsibilities. CDI- employee read Employee Health Policy, signed agreement and was able to recite some details of agreement.

6-301.14 Post a handwash sign at each handsink. Breakfast station handsink without sign. CDI- supplied sign to PIC Roy Darling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items holding above 41 F in refrigerator and salad prep unit. CDI all items voluntarily discarded by PIC. Both units to be serviced by maintenance. Visit within ten days to check on holding temperatures of food in units. Refer to temperature chart above.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found pork belly dated 6/3, spinach dated 6/6. Roasted garlic 5/20. CDI- all items voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut fruit no date. Roast beef deli chub no date. Portioned chicken wings no date mark. CDI- roast beef and chicken voluntarily discarded. Allowed to date fruit with today's date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloth in solution that measured 0 ppm quat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food spillage under cold drawers at cook line. Some minor residue on non-food contact surfaces of slicer. More frequent cleaning needed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Staff unsure of reportable symptoms and infections. CDI- gave management staff Employee Health Policy as a training document.

6-301.12 Hand Drying Provision - PF: Observed no approved hand drying means at bar handsink. CDI- disposable paper towels supplied to sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Retained mussell tags do not have date of last use or discard date. Verification needed of correction. REPEAT Violation.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soiled microwave cavity with dried splatter on walls and spillage on bottom of cavity. CDI- cleaning completed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found kale, asparagus, milk, all holding above 41 F. Future inspections where TCS foods are found holding above 41F will result in potential deductions on inspections.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found fingerling potatoes not date marked in refrigerator. Spring mix and spinach not date marked. House made aioli dated with 3/18 expiration. CDI- items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: On dinner menu observed sirloin and AC burger with no disclosure portion of Consumer Advisory. Chef stated salmon is cooked to internal temperature of 142F. This requires Consumer Advisory. Bar tender stated raw eggs are added to drinks upon consumer request. This must be covered under a Consumer Advisory if raw eggs are used. CDI- correct dinner and breakfast menus were found in an office on site. Incorrect menus destroyed while on site. Verification of correction to bar menu needed.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found ROP frozen bison and beef in freezer with incomplete labeling. Some log sheets not being maintained as presented in plan.

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 one employee wash hands and recontaminate hands by using bare hands to turn off faucet. CDI: Employee was educated and then properly washed hands.

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 shell stock tag in the two containers of mussels. CDI: Tag was photo copied, and original was kept in bulk container; copy kept in container on line. Observed no shellstock tags have dates of when the last shellstock was sold. VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon is offered undercooked and no parasite letter was present on site. VERIFICATION REQUIRED

3-302.11(A) Separate the different types of raw animal foods. -P Observed par cooked chicken stored over raw fish and raw mussels in walk in cooler on speed rack. CDI: Chicken was finished cooking in oven. Education given to PIC about proper storage order of parcooked items, and how they are still considered raw. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods on speed rack in reach in cooler. CDI: Raw eggs relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken that was done within the last hour and par-cooked meatballs done yesterday. Chicken was finished off in oven to a final cook temp over 165F. Based on observations and discussions with the PIC, it was determined that the meatballs were likely seared and properly cooled and stored, therefore facility was permitted to keep them, provided that item is final cooked to 165F. Parcooking procedure template provided today via email. VERIFICATION REQUIRED.

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, rice, garlic in oil and several other items date marked with a date of 12/18. Items were placed in the pan on that day, but were cooked on other days. CDI: Items properly dated. Observed hot dogs dated 11/28, beets dated 12/12, cooked figs dated 12/4, pumpkin puree dated 12/12, and fig jam dated 12/5 throughout facility. CDI: Items voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut tomatoes. PIC stated tomatoes were from 12/15. CDI: Tomatoes date marked.

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 breakfast bar items held on TPHC. Observed no procedures or time marked on hollandaise sauce held at room temperature. TPHC procedures provided today via email. REPEAT VIOLATION VERIFICATION REQUIRED

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on dinner menu. Observed sirloin, burger, and salmon with no asterisk on dinner menu, but items are offered undercooked. REPEAT VIOLATION VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid stored at bar. Bartender stated that it was windex. CDI: Product labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility is ROPing more than what is approved. CDI: All items voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROP raw salmon, cooked pork, smoked chicken, cooked turkey, cooked leeks, and cranberry sauce. CDI: All items voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oils on cook line. Observed unlabeled white granular. PIC stated that it was salt. CDI: Item labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with unapproved jewelry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and lids overstacked with cup lips exposed at coffee station in breakfast area. CDI: Excess items removed and stored in cabinets protected.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed smoker labeled "household use only" and "outdoor use only" stored under hood in kitchen.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar sink. CDI- Handwash sign was provided and posted. *General Comment*

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 Items on breakfast buffet were on time and were being marked on time board but there was no written procedure available. CDI- Provided written procedure template.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory disclosure for poached eggs on the menu. "*Item may be cooked to order" needs to be put at the bottom of the menu before consuming raw or undercooked foods.... An asterik needs to be put next to poached eggs also. Verification Required by October 1st.

7-201.11 Store toxic materials to avoid contamination. -P Observed NSF machine oil on shelf over food prep table. CDI- Oil was relocated.

3-501.15 Cooling Methods - PF Observed cooked potatoes in prep cooler drawer under cook line that was 90F. Items should be cooled down before placing in a cold hold unit. CDI- Potatoes were placed in 2 door refriegator at 9:40 and were checked again at 10:06 with a temperature of 52F.