NUVOLE22

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed under-counter dish machine at bar pulling at 0 ppm chlorine sanitizer. Upon further investigation, it was discovered that the lines were switched (sanitizer hose was placed in the detergent bucket). CDI - Lines were rearranged, PIC cycled new wash and machine now pulling sanitizer at 50 ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of butter + garlic left unattended on the counter temping at 47 F and container of recently thawed tuna temping at 54 F in the upright reach-in unit. CDI - PIC transferred these to the reach-in freezer to quickly cool down towards < 41 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bacon jam incorrectly date labeled at 1/9. PIC confirmed it was prepared on 1/19 and correctly labeled the product. EHS also observed the following TCS applicable foods being held for resale past 7 day requirement and no label: Jalapeños (can; unknown prep date), red pepper pureé (1/9-1/15), pork carnitas (1/14-1/20), chopped cherry tomatoes, parmesan cream and pepperoni (all which were from 1/15-1/21). CDI - All foods were voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two containers of sanitizer solution 0 ppm sink & surface. CDI - Sanitizer discarded and refreshed with adequate levels. -0-

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 exposed electrical wiring coming out of outlet hole at bar near under-counter dish machine 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 cleaning needed on several ceiling panels throughout the kitchen and walls behind hotbox and oven. Increase cleaning frequency. -0-

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 personal employee drink in an open container stored on the prep table alongside ready to eat foods being prepared for tonight’s services. CDI - Drink removed to prevent contamination. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed white microbial growth on blueberries in the upright reach-in unit. CDI - Food handler discarded blueberries. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared coleslaw placed in the prep top above the fill line. CDI - Product transported to downstairs walk-in cooler and cooled down to < 41 F. No point deduction due to improvement from previous inspection. -0- 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.

REPEAT VIOLATION: 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 no date labeling for two containers of cooked chicken wings made on 8/26 and 8/27 in the lowboy, as well as diced tomatoes and lettuce which were both prepared on 8/27. CDI - Allowed food handler to properly date mark food containers. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed roasted broccolini and carrots left cooling in ambient temperatures on utility cart. From discussion with food handler and the PIC, these were cooked and left out for ambient cooling almost 2 hours prior to inspection. CDI - Foods were quickly transferred to downstairs kitchen, spread on sheet trays and placed into the walk-in cooler and cooled down to < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 unlabeled squeeze bottles inside the prep top and upright reach-in unit. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some gnats in the kitchen. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing customer foods without hair restraint. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak from plumbing line behind bar dish machine when equipment in use. Repair. -0-

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. No employee health policy available in the facility. CDI - Updated employee healthy policy forwarded to email(s) on file.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and then proceed to transition into food prep. CDI - Employee coached followed by compliance on proper hand washing procedures. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available in men’s restroom. CDI - Soap replenished at restroom. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods, which were transferred from downstairs kitchen walk-in cooler an hour prior to inspection, cold held > 41 F in their respective units. Refer to temperature chart. Discussed on maintaining TCS foods < 41 F during their transport to Nuvole kitchen as well as keeping temp logs to ensure compliance with cold holding < 41 F. CDI - Items brought to down stairs walk-in cooler and/or nearby reach-in freezer to cool down. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labeling for three containers of chicken wings made yesterday in the lowboy and upright reach-in unit. CDI - Allowed PIC to properly date mark product. 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 goat cheese, cherry tomatoes and roasted peppers being held past 7 day requirement (4/14-4/20). Also observed no date labeling for cooked mushroom + beef mix. CDI - All items voluntarily discarded by PIC. -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.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored along with resale foods in the prep top and multiple personal beverages stored on top of the ice machine. Remove personal goods to prevent contamination. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed hand washing sink being used to fill container with water. CDI - Correction made by instructing staff to utilize prep sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods, which were transferred from nearby units, cold held > 41 F in prep top and drawer. Refer to temperature chart. CDI - Items relocated to reach-in unit to cool down. -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 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. water. Observed tuna thawing inside it’s packaging inside of the reach-in unit. CDI - Packages opened. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer solution < 100 ppm quat. CDI - Solution discarded and refreshed with concentration of 200 ppm. -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 ice accumulation inside of prep unit. Defrost and clean. -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 cleaning needed on several ceiling panels throughout facility. Increase cleaning frequency. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl used as a scoop in the tuna. CDI - PIC provided a scoop to prevent touching the food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “HOUSEHOLD USE ONLY” instapot. Obtain a commercial equipment.

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 cut tomatoes without datemarking. CDI - PIC datemarked as they were prepped a day ago. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored over clean equipment. CDI - chemicals relocated.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still on the product. Remove stickers prior to washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans and food containers wet stacked. Allow to air dry prior to stacking.

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 rice and Brie from 4/24 and chicken wings from 4/22. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink with water at 130F. Employees are not able to wash hands due to burn hazard. VERIFICATION REQUIRED 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink blocked by drinks and ice that have been dumped in the handsink. CDI: Sink was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream and blue cheese olives above 41F at the bar. Cooler air temp was 41F. CDI: Products relocated to adjacent cooler holding items below 41F. Observed all items in the top drawers and prep top of the main line cooler above 41F. CDI: EHS verified that where items were stored prior to loading them in the prep top 1 hour ago were at 41F. Items in the prep top were rapidly cooled by turning down the cooler. EHS observed items reduce in temperature during inspection. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 date marking on feta and hummus was done with an expo marker that bled with moisture. CDI: Dates were properly written with sharpie.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer to left of first dish machine at the bar damaged.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee belongings stored on shelf adjacent to clean dishes. CDI: Employee belongings moved to a designated area.

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 carmelized onions in prep top cooler date marked 10/21 when the original container was from 10/18. CDI: Product properly date marked. Staff educated that they must carry the original date of prep through the sale of the food. REPEAT VIOLATION Significant improvement from previous inspections.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue liquid in spray bottle at server station with no label. CDI: Product labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep top in need of resurfacing.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed overall limited control over food processes throughout the kitchen as observed by foods coming from downstairs prep kitchen above 41F, improper cooling methods, improper holding temperatures, incorrect consumer advisories on menus, and improper sanitization of utensils.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan. CDI: EHS provided PIC with a vomit and diarrhea plan placard and an email with the full diarrhea and vomit plan.

3-202.11 (A), (B), (C ), (D)All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. Observed several items brought up from downstairs kitchen above 41F. Ensure items are properly cooled and held in walk in cooler prior to coming to the upstairs bar. Transport may need to be done in coolers/on ice in order to maintain temperatures as facility has no cooling equipment upstairs. CDI: Short rib voluntarily discarded. Cheeses and other items were verified in walk in cooler downstairs at or below 41F. Items were placed on TPHC today.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat dessert items. CDI: Berries were relocated. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed stock sanitizer bottle at the 3-comp empty. Dispenser was reading 0ppm. CDI: Sanitizer bottle changed and dispenser reading at 400ppm. Observed 0ppm chlorine sanitizer at the bar dish machine. Tubing was not in the chemical. VERIFICATION REQUIRED 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with black build up. Observed nozzles on soda guns at the bar with build up. CDI: Items cleaned

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 dill yogurt dressing cooling at 0F/min. CDI: Product split into 2 1/6 pans and cooled properly in the reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream and blue cheese olives above 41F at the bar. PIC stated that they were cleaning and reorganizing and moved some items to the counter for a short time. Cooler was blowing at 32F. Observed all items in the top drawers and prep top of the main line cooler above 41F. Many items were out of refrigeration and then others were in the refrigerator but with lots of pans missing. CDI: Items at the bar were rapidly cooled. Items in the prep top were placed on TPHC and the cooler drawers were cooled once cooler was stocked fully.

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 hot-pickled carrots(9/28) and hot-pickled onions (9/23) over 7day date mark. Observed roasted garlic aioli from 9/23. CDI: Items voluntarily discarded. Observed black bean hummus from 9/23. PIC stated that hummus was pulled from frozen yesterday. CDI: Product properly date marked. Observed chicken wings cooked yesterday with date of 10/6. CDI: Per pic wings were cooked 10/4. Items properly dated. REPEA VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items asterisked that are not offered raw or undercooked on menu including (local meat plate, uptown platter, wings, sliders, and pork belly) (see attached photos). Observed bar menu with incorrect consumer advisory wording. VERIFICATION REQUIRED 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 dill yogurt sauce cooling while tightly covered in reach in cooler. Observed pork belly cooling in reach in while tightly covered. CDI: Items vented, sauce moved to smaller pans.

3-501.13 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. CDI: Fish removed from packaging.

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 white granular on shelf. Employee stated it was sugar. CDI: Item labeled. REPEAT VIOLATION Significant Improvement from previous inspections.

3-302.15 Wash fruits and vegetables prior to use. Observed employee place unwashed berries in prep top for use. CDI: Employee washed berries.

4-501.11 Maintain equipment in good repair. Observed split gasket on top left cooler drawer of main prep top.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for dish machine in the kitchen. CDI: EHS educated PIC on required equipment.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items. CDI: Items reorganized. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on short rib, wings, Boursin cheese, arugula, or cooked sweet potatoes. CDI: Products were from yesterday or Tuesday and most were portions from larger batches that had a date mark. 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 empanadas with a date mark from 5/18. CDI: Empanadas 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 disclosure written at bottom where asterisk denoted consumer advisory. Observed several protein items asterisked that are always served fully cooked and cannot be undercooked due to preparation. CDI: PIC changed menu during inspection to reflect correct consumer advisory wording and denoted items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on a green chemical in a spray bottle and an incorrect label on another chemical in a spray bottle. CDI: Chemicals were properly labeled.

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 and one container with white granular with no labels. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked items stored as clean near the dish area. CDI: Items 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 dust build up on side of alto sham oven in kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at the bar only has hot water at 132F, making it a burn hazard to properly wash hands. CDI: Plumbing system corrected and handsink functioning properly.

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 dust build up on and around AC vent covers. Ensure more frequent cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves when moving from raw to ready to eat foods, however no handwash was performed. CDI: Employee was educated and washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house-made fried onion straws being held at room temperature. CDI: Onion straws voluntarily discarded. EHS and PIC discussed holding the item on TPHC for 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 some TCS sauces/jams and chicken wings with prep dates from more than 7 days ago. CDI: Items were pulled from the freezer and thus properly dated. Chicken wings were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of cleaners and disinfectants stored on liquor rail. CDI: bottles relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles and one container with white granular with no labels. CDI: PIC stated that items were water, oils, and salt. Product labeled. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at prep sink held in 100ppm quat sanitizer. CDI: bucket refilled. REPEAT VIOLATION

4-603.16 Rinsing Procedures - C Observed no rinse compartment set up at 3-comp sink. Only a pre-rinse, wash, and sanitize. CDI: Compartments properly filled. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar with perforated drink dump pan in it. Pan had ice, fruit, and straws. CDI: Dump pan relocated to dump sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in bar dish machine. Stock sanitizer solution was weak. CDI: New bottle of sanitizer provided. NOTE: Try wrapping top of bottle with tube in it with plastic wrap to prevent evaporation of chlorine.

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 mushrooms at 2 hours from cooking above 70F. Observed Brussel sprouts at 2 hours from cooking above 70F. CDI: Products rapidly cooled to below 70F within 20 min using alternative method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding above 41F. CDI: All TCS items voluntarily discarded. Maintenance arrived during inspection to assess cooler.

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 chicken. PIC stated that it was cooked Saturday. CDI: Chicken voluntarily discarded. All other items were properly date marked. REPEAT VIOLATION Significant improvements from previous inspection.

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 beef tartar, lamb lollipops, or tuna poke. Observed no disclosure on menu. VERIFICATION REQUIRED REPEAT VIOLATION Previous violation corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brussel sprouts cooling while tightly covered in reach in cooler. Observed mushrooms cooling in prep top cooler. CDI: Items relocated and cooling method changed.

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 with water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout dirty dish shelving and back prep sink. EHS recommends increasing pest control frequency. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in bucket with no sanitizer. Observed wet wiping cloth stored on counter next to dump sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked and stored as clean.

4-603.16 Rinsing Procedures - C Observed employee washing dishes and immediately sanitizing dishes. Dishes were not being rinsed. Dish sink was set up as first compartment for pre-rinse, second compartment for wash, and third compartment for sanitize. CDI: Employee educated and dishes rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some minor build up on interior of cooler drawer freezer.

6-301.11 Handwashing Cleanser, Availability - PF Observed the kitchen hand sink soap holder empty. CDI (corrected during inspection) Soap replaced.

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 2 packages of commercially packaged pork pate past the best by date of 12/18/18 and several items such as cooked shrimp, guacamole and opened pate dated for 8 days. Facility needs to count the prep, cook or open date as day one. Example is the shrimp had a date 12/20-12/27 and you count 12/20 as day one, then 12/26 would be day seven. CDI by discarding any food incorrectly or out dated. Facility had been closed since Sunday 12/23.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw shelled eggs in the bar cooler for drinks made with egg whites. These drinks are not on the menu so facility shall provide an approved consumer advisory on the menu or a table tent sign on the bar before these drinks may be served. Facility may email inspector with advisory before serving egg white drinks.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 bottles of goof-off cleaners on one of the ice machine. CDI by moving the bottles to the chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies around the bar area. Areas on the underside and around the drink rail of the bar were cleaned, sealed and re-caulked. Floor and sink drains are cleaned daily. Advised facility to call a pest control company if the problem persists. Facility had been closed since 12/23.