BARCELONA WINE BAR

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC use the back of their bare hands to touch roasted RTE parsnips and gauge how they were cooling on a sheet pan. CDI - Contaminated parsnips voluntarily discarded. Education provided. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 approx. 50% of the previous 3 months worth of shellfish tags to not have their final sale dates recorded on the tags. REPEAT. 10 day VR to observe correction to shellfish tags records.

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 insert containers of raw beef and raw chicken to be stored both above and behind insert containers of raw mussels, raw squid, and raw clams in the middle refrigerated drawer across from the flattop. REPEAT. CDI - PIC rearranged storage order in all drawers. 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 multiple stacks of cleaned metal insert containers of various sizes and one immersion blender blade to be stored as clean on the clean dish storage racks with visible food/sticker debris. CDI - All dishes brought to the dish pit to be W/R/S. 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 .

3-501.15 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 an insert container of roasted parsnips to be cooling at a rate of .06 degrees/min in the cookline refrigerated drawers. Parsnips were from the same batch that were observed cooling in the WIC but were cut and prepared to be used for service tonight before allowing to fully cool down. Parsnips were observed cooling in a unit not designed nor approved for rapid cooling. CDI - Container moved to the WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the PIC to be wearing a watch during the inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned metal insert containers to be wet nested on the clean dish storage racks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the handwashing sink adjacent the WIC. REPEAT. CDI - PIC refilled paper towel dispenser.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of roasted tomatoes to have heavy dents along the side seam of the can and to be stored on the can rack amongst wholesome cans. CDI - PIC voluntarily discarded.

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 the last few weeks worth of shellfish tags to not have the date in which the last shellfish was sold recorded on the tag. Previous months of shellfish tags were observed with the final sale dates but the tags from the month of May do not. REPEAT. 10 day VR to observe correction to shellfish tags records.

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 insert containers of raw beef and raw chicken to be stored both above and behind insert containers of raw mussels, raw squid, and raw clams in the refrigerated drawers across from the flattop. - Observed an insert container of raw beef to be stored directly behind an insert container of raw salmon in the top refrigerated drawer beneath the flattop grill. CDI - PIC rearranged storage order in all drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of lemon yogurt, cheese sauce, puréed carrots, and chimichurri to all be at temperatures of 49-60F in the open top refrigerator across from the fryers. Ambient temperature of the opentop portion of the refrigerator was observed at 53F. PIC stated that all items are kept in the unit overnight and was not sure how long they had been out of temperature. Lowboy and refrigerated drawer portions of the same unit observed at 37-40F. Opentop portion to not be used until a repair is completed. 3 day VR to observe repair. 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 an insert container of roasted radishes to have a label but no date mark in the cook line lowboy refrigerator across from the flattop. PIC stated that they were made on Saturday. CDI - PIC date marked item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to not be labeled as to its contents on the floor beneath the 3 compartment sink. CDI - PIC labeled spray bottle.

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 multiple cleaned pots and a large meat grinder to be stored on the shelf directly below the food prep sink and adjacent the food prep sink drain line by the WIC, subjecting the clean dishes to potential contamination. CDI - All dishes moved from beneath the prep sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board stored on the clean dish rack in the dishwashing area to have heavy staining and deep cut marks, rendering it no longer easily cleanable. CDI - PIC voluntarily 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 the racks in the WIC and WIC fan covers to have accumulationsof food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox to be stored on the same rack and adjacent to stacks of cleaned plastic lids. CDI - PIC relocated lunchbox.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink at the cookline to be used as a dump sink as evidenced by ice in the basin and a plastic straw. REPEAT. CDI - Ice and plastic straw removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the back prep area to not be provided with paper towels at the time of the inspection. CDI - PIC refilled paper towels.

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 the current batch of mussels in the cookline refrigerated drawers to not have the tag attached/in the container. Facility keeps a folder full of the tags and the current batch was located in the folder. CDI - PIC placed current shellfish tag with current batch of mussels. - Observed no sale dates recorded on any of the kept shellstock tags in the facilities folder. Sale dates when the final shellstock of the batch is sold must be recorded onto the tag before placing in the folder for record keeping. 10 day VR to observe compliance.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw ground beef stored on a shelf in the WIC directly above empanada sauce and RTE meatballs. - Observed a flat of raw shelled eggs to be stored in the top drawer of the cookline refrigerated drawers that are across from the fryers, directly above blanched broccolini and RTE soppressata ham sandwiches. CDI - PIC relocated the eggs to the WIC to be stored with other flats of eggs. Raw ground beef was relocated to the shelf with other raw beef products. 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 the table mounted can opener, a large metal sifter, and pairs of tongs to be stored as clean and to have food debris on them. REPEAT. CDI - PIC placed all items in the dish pit to be W/R/S. 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 .

3-501.15 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 the facility cooling down prepared lemon yogurt sauce, tomatoes, and cooked figs directly in the cookline opentop refrigerator, which is not designed nor approved for rapid cooling. PIC stated they make the items daily at approx. 4pm when they open and are always tossed at the end of the night which is why it’s made and then placed directly onto the line. Lemon yogurt observed at 60F, tomatoes observed at 44F, and cooked figs at 75F. REPEAT. - Observed a container of sheep cheese to be cooling in the large lowboy refrigerator adjacent the deli slicer at the cookline. Item was found at 57F with tight plastic wrap over the top and in a unit that is not designed nor approved for rapid cooling. REPEAT. CDI - PIC relocated all items to the WIC to rapidly cool following prep. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of canned tomatoes to be stored directly on the floor of the dry storage room. REPEAT.

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 a case of single service cups to be stored directly on the floor of the dry storage room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the PIC use the handwash sink at the cookline to fill a container of ice water during the thermometer calibration. CDI - EHS intervened and provided education on proper usage of handwash sinks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of whole peeled tomatoes with dents along their seams and stored on the can storage rack amongst wholesome cans. CDI - PIC voluntarily discarded.

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 an insert container of raw chicken stored in the top drawer of the cookline refrigerated drawers, directly above raw sea bass. REPEAT. Improvement from previous inspection so violation left at half points. CDI - Storage order rearranged. 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 the table mounted can opener to be stored as clean with visible food debris on the blade. CDI - PIC removed can opener and placed in the dish pit to be W/R/S. 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 .

3-501.19 (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. - Observed the facility holding potato tortilla/spanish omelette on 4 hour TPHC but was not listed on the provided TPHC document. Provided document is not the Mecklenburg County form but does go over the proper procedure and SOP for using TPHC. Facility has new management and does not hold as many items on TPHC as the previous manager/chef did and form provided isn’t updated to current menu offerings. REPEAT. CDI - EHS provided the Mecklenburg County TPHC form. Facility must fill out the new form with the updated items being held on TPHC or update the provided document to reflect the facilities current TPHJC holdings. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 boiled potatoes cooling in the cookline RIC at a rate of .033 degrees/min. Items were observed on sheet pans and stacked with no room for air to flow around the product. The cookline RIC is also not an approved unit for cooling hot TCS foods down, it is only designed to maintain temperatures and no items cooling should be placed into it. All cooling of hot food must be done in the WIC. REPEAT. CDI - PIC relocated trays of boiled potatoes to WIC to rapidly cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a chub of bresaola stored in the refrigerated drawers by the deli slicer and was stored directly on the surface of the refrigerated drawer without any plastic wrap or protective barrier. CDI - PIC removed and wrapped bresaola chub.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple cookline employees to be wearing watches or bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed cookline employees not wearing a head covering of any kind while preparing food.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a knife in use to cut cheesecakes that was stored in 108F water.

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 the walls in the dishwashing room to be covered in food splatter/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee Red Bull stored on the cookline cutting boards at the start of the inspection. CDI - Moved to designated employee drink storage racks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in kitchen with ice in the basin. CDI- PIC flushed ice with hot water. Ensure to only use hand washing sinks for hand washing only.

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 beef stored over raw pork in WIC, observed raw chicken stored over raw shrimp in lowboy portion of prep unit. CDI- PIC changed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup on white plastic. Clean.

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. Observed TPHC procedures for bacon jam and puttanesca that states that the foods are cooled after completing 4 hour TPHC when they are discarded. Ensure to discard all foods after 4 or 6 hour TPHC. Observed fried homestyle potatoes that are on 4 hour TPHC without written TPHC procedures. CDI- PIC removed statement about cooling from procedures and added homestyle potatoes to procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 fire roasted peppers cooling in flip top portion of prep unit, observed ham and cheese sandwiches cooling in lowboy portion of same prep cooler, and raw chicken thighs cooling in lowboy drawers in deep container covered in plastic wrap. Observed empanada sauce and beef empanadas cooling in WIC near door. CDI- PIC placed fire roasted peppers and ham and cheese sandwiches on 4 hour TPHC and chicken thighs on 6 hour TPHC, see temperature chart. PIC also moved speed rack of empanada sauce and beef empanadas to the back of the cooler and cooled properly after being moved. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to restaurant open during inspection. Ensure to install a method to protect outer openings from pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects enter establishment through open back door. CDI- PIC closed door.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on prep top surface with active food prep occurring and one sanitizer buckets stored in direct contact with the floor. CDI-PIC moved buckets.

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 handles of scoops stored in flour bins with handle directly contacting flour. CDI- PIC removed handles.

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. 1 employee drink observed on prep table. Also, employee observed eating piece of food from pan of food for restaurant and did not wash hands after. Employees must not store personal drinks on prep tables. Employees may only eat if done in a manner to prevent potential contamination, and they must wash hands after eating. CDI - Employee educated and they washed their hands.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed eating food and did not wash hands afterwards. Employees must wash hands after eating. CDI - Employee educated and he washed hands. 0 pts.

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. Cooked garlic measured 108F in walk-in cooler at 3:30PM. PIC stated it began cooling at 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC discarded garlic. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Brie cheese in sandwich cooler on line was missing prep label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep label on plate. Improvement from last inspection so reduced to 0 points. REPEAT. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked broccoli was cooling in drawer in cooler on line at 56-62F. Also, cooked garlic was cooling in deep container and did not reach 70F within 2 hours. CDI - PIC discarded garlic, and placed broccoli on sheet pan and moved to walk-in cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of small sandwich cooler and larger sandwich cooler on line. 0 pts.

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 1 pan of mussels was missing shellstock tag. Shellstock tags must be with the shellstock until it is used or discarded. CDI - PIC could not find tag so the mussels were discarded. Also, some tags in the folder from September and August tabs were missing the dates on them. Ensure staff write the date the shellstock is used on the tag and keep them for 90 days from that date. REPEAT

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. Vegetable stock measured 87F at 3:30PM. Lobster stock measured 110F at 3:30PM. Both began cooling at 1:30PM. Also, bravo sauce measured 110F and began cooling at 11:30AM. TCS foods must be cooled within the proper cooling time/temperature: 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Vegetable stock and lobster stock were both reheated to above 165F and they re-started the cooling process using ice baths. The bravo sauce was discarded. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Veggie sofrito measured 44F in walk-in cooler. Bravo sauce and mushroom sauce in sandwich cooler top measured 44F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - Sauces in sandwich cooler were moved to walk-in cooler to cool. Veggie sofrito was discarded. Improvement from last inspection so reduced to half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tomato garlic sauce and mariscos sauce in sandwich cooler top were both missing prep date labels. Also, several trays of empanadas in upright cooler on line were missing date labels. Empanadas in walk-in cooler were also missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. // 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 Container of pork stock in walk-in cooler was prepared on 9-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - Pork stock discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Vegetable stock and lobster stock were cooling in large, deep containers in walk-in cooler and were not going to meet cooling parameters. Bravo sauce was also cooling in a deep containers and was above 70F for more than 3 hours during cooling process. CDI - Vegetable stock and lobster stock were both reheated to above 165F and cooled in ice baths. The bravo sauce was discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook was wearing a watch while preparing food. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the reach-in cooler beside walk-in cooler door. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 cell phone was observed on cutting board on line. Do not store employee personal items where they can potentially contaminate food. Store in a separate area. CDI - Cell phone moved and cutting board sanitized.

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 Pan of clams in walk-in cooler and pan of clams in cooler on line were missing shellstock tags. Also, tags that were being kept for 90 days were missing the date the batch was used on them. Ensure shellstock tags are with the shellstock and ensure when shellstock is empty the tag is kept and the date is recorded on the tag and held for 90 days. CDI - PIC educated and he found tags and placed them with clams. REPEAT

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. Roasted garlic that began cooling at 9AM still measured 60F at 3PM. TCS foods must cool within the proper cooling parameters. CDI - PIC discarded roasted garlic. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Veggie sofrito, abondigas, marisco sofrito, karmaroni, spinach and chick peas, and vegetable stock in walk-in cooler measured 44-48F. Air temperature of cooler was 41F. PIC stated that staff had propped door open during set-up and that probably caused the cooler temperature to rise. CDI - All warm TCS foods were moved to freezer or ice bath to rapidly cool. PIC contacted refrigeration technician and he will arrive at establishment to check cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked garlic was cooling in deep container with tight lid on container. Leeks were cooling at 49-52F in sandwich cooler on line. Use walk-in cooler or freezer to rapidly cool TCS foods. Also, spread out TCS foods and leave them uncovered or loosely covered to facilitate cooling. CDI - PIC discarded garlic and moved leeks to freezer to rapidly cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies present in dish washing area. Ensure doors are closed so flies can’t enter establishment. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloths buckets observed on the floor. Store wiping cloth buckets off the floor. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Cold water not working at hand sink in one of the restrooms. Repair sink. 0 pts.

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. Buildup on walls in ware washing room. Clean walls. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making grilled cheese setups, touching RTE bread with bare hands. CDI-EHS educated employee and the employee voluntarily discarded bread that was touched with bare 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 some of the shellstock tags with dates of when the last shellstock from the container was sold, inconsistent. CDI - Provided education and moving forward the facility shall record the date of when the last shellstock from the container was sold. Compliance visit will be conducted

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several foods in the small prep top cooler (near slicer) above 41F: boquerones (44F), cut lettuce (49F), spinach chickpeas (45F), sheep cheese (44), cous cous (45F) mahoun (44F) and unit temped at 42F. PIC removed all TCS foods from unit and voluntarily discarded all the TCS foods. Call for repair. Verification visit required to ensure unit is properly maintaining 41F and below.

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: 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 . Observed creamed leeks, cooked carrots, sheep cheese, roasted peppers with cheese, sautéed mushrooms and cooked broccolini without date marks. These were prepared or opened on Sunday and yesterday. CDI-PIC added correct date marks to all RTE TCS foods.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory reminder not present on Paella Salvaje which contains a fried egg on the Brunch and Dinner menu. CDI - PIC had corrected during the inspection and is now complete

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach jug stored on top of the food prep table. CDI - PIC relocated.

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: 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 . Observed cooked beets in the cooling process tightly covered in aluminum foil in WIC. CDI-Food was vented and moved to the walk in cooler

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hats present.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield over food prep table in kitchen. Replace.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed beverage container stored on expo line. Observed two open beverage containers stored on prep table and open beverage container on shelf over dish area.. Ensure only closed beverage containers are used and stored in a way to prevent contamination, in designated areas.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not stored in chronological order. CDI-PIC corrected order.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee cutting lemons straight from cardboard box that lemons are delivered in. When asked, employee stated they wash lemons and then place them back in the cardboard box. CDI-PIC educated employee and lemons were washed again and then immediately cut before being placed in a cleaned and sanitized container.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency and thoroughness. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer that is used to cut meat, cheese, and bread with buildup from meat that was sliced yesterday. Employee stated they had only use the slicer to cut bread today and had properly cleaned it. PIC stated meat was sliced yesterday. Meat debris was leftover from yesterday’s use. CDI-Slicer was broken down to be W/R/S.

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: 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 . Observed opened milk, TCS sauces, cooked carrots and cooked broccolini without date marks. These were prepared or opened on Sunday and yesterday. CDI-PIC added correct date marks to all RTE TCS foods. Points not escalated due to improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 50 ppm in sanitizer bucket. CDI-PIC remade sanitizer bucket to correct ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes that are not washed prior to employee pulping tomatoes. CDI-PIC instructed employee to wash all produce prior to use.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of active managerial control based on barehand contact with RTE foods, when to wash violations, lack of date marking, and consistent cold holding violations throughout establishment. CDI-EHS provided education to PIC and sought corrections.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage containers stored on prep tables. Observed closed employee beverage stored over clean cutting boards in dish area. CDI-PIC removed employee drinks.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch back, not wash hands, and begin to move containers of food. CDI-EHS stopped employee and employee properly was hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load dirty dishes into dish machine and then begin to put clean dishes away without a proper hand wash. Dishwasher stated they spray their hands off with the pre-rinse. EHS explained that is not a proper hand wash. CDI-Employee properly washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making grilled cheese setups, touching RTE bread with bare hands. CDI-EHS educated employee and the employee voluntarily discarded bread that was touched with bare hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks in kitchen. CDI-PIC stocked paper towels at hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed numerous TCS foods in WIC above 41F. PIC stated employees will leave WIC door ajar on days they prepare empanadas. Observed cheeses used for charcuterie boards left in display case that is not under temperature control. Cheeses had been recently pulled from a reachin cooler and ranged from 43F-49F. CDI-PIC locked WIC door and temperature began to drop. PIC put cheeses on TPHC.

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: 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 . Observed empanadas, cut romaine, cooked egg plant sauce and a triple cream soft cheese without date marks. PIC stated some of the listed foods were prepared two days ago. CDI-PIC added correct date marks to all RTE TCS foods. 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: 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 . Observed hot pickled okra from 7/21 and a garlic in oil sauce from 8/11. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.

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: 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 . Observed foods in the cooling process tightly covered in aluminum foil in WIC. CDI-Food was vented.

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 labeled squeeze bottle near flat top. CDI-PIC labeled working container.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle that was soiled with food debris and not cleaned/sanitized every 4 hours. CDI-Tongs were removed from stove handle.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer at 3 comp sink. VR required within 10 days.

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. 2 employee drinks observed on prep tables during inspection. Employee drinks must be stored in a separate location away from preparation surfaces or food. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in dish washing room. CDI - PIC placed paper towels in dispenser. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored on shelf above cooked pork belly in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pork belly moved to top shelf. REPEAT 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. Deli slicer was stored as clean but had visible meat residue on blade and behind blade. CDI - PIC moved slicer to dish area to wash. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Moldy buildup on interior of ice machine. Clean ice machine more frequently. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Potatoes held on TPHC were missing time label. CDI - PIC placed time label on potato pan. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright cooler doors. Replace torn gaskets. 0 pts.

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 Establishment does not have method to test high temp dish machine. VR - Verification required within 10 days that establishment acquires water proof thermometer with max/min setting or irreversible temperature indicator strips.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed cutting and handling parsley with bare hands. Parsley was to be used for salsa verde that is not cooked or heated. Another employee was observed handling cooked peppers out of container with bare hands. Do not handle ready-to-eat foods with bare hands unless they were be heated to at least 145F. CDI - Parsley and pepper discarded and employees educated on bare hand contact. REPEAT. Continued noncompliance with this citation will result in risk control plan or permit action in future.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside dish machine. CDI - PIC supplied paper towels. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up water in hand sink. Dirty dishes being stored in hand sink beside dish machine. CDI - Dishes removed and employees educated on hand sink use. REPEAT

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 Raw steak observed on speed rack above cauliflower. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on shield of ice machine. Clean ice machine more frequently. // 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 Sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Solution emptied.

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 . Bravo sauce measured 109F after cooling for 1.5 hours. Bravo sauce was cooling in deep containers. CDI - PIC reheated bravo sauce to above 165F and restarted the cooling process. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk beside rack of lamb and steak paillard. PIC states these are not cooked to 145F. VR - Verification required within 10 days that establishment adds the asterisk to both items.

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 . Bravo sauce was cooling in deep containers and was not going to reach 70F within 2 hours. Use shallow pans or ice wands/ice baths to cool large batches of TCS foods. CDI - Bravo sauce reheated to restart cooling process. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of carrots, bag of onions, and container of vegetables broth stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket observed on the floor. Store wiping cloth buckets at least 6 inches off the floor. 0 pts.

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. Several employee drinks observed on prep tables and cutting board at start of inspection. Store employee beverages in a separate location where they can’t contaminate food or clean utensils.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed handling bread with bare hands while cutting. Another employee observed handling piece of with bare hands. CDI - Both items discarded and employees educated on bare hand contact.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink by dish machine. CDI - PIC placed soap at sink. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink near dish machine. CDI - PIC refilled dispenser. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Cooked potatoes and held on time as a public health control were missing label or marking with time these items were removed from temperature control. CDI - PIC placed times on pans.

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 . 4 large containers of broth were cooling in walk-in cooler. Containers were too large to cool within the cooling parameters. CDI - PIC placed ice wands in containers. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Calamari thawing in prep sink with no running water. TCS foods shall be thawed using running water that measures 70F or less, as part of the cooking process, or under refrigeration. CDI - Water turned on and ran over calamari. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee on line wearing a watch. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-rinse sink hangs below flood rim of the sink. VR - Verification required within 10 days that establishment has repaired spray arm so that there is an air gap between the bottom of the sprayer and the rim of the sink.

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. Heavy black buildup on walls around dish machine. Clean wall. 0 pts.

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 one pan of raw salmon crudo stored above various RTE cheeses in reach in cooler. CDI - Storage order rearranged. - 0 -

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 fried and boiled potatoes stored inside of reach in cooler between 42-47F. PIC stated items were cooked last night. Cooler reading 38F ambiently. Chef stated items are left out onto speed rack and then placed into reach in cooler to cool. Storage inside of reach in cooler includes several pans stacked closely. Cool items down to 41F fully in walk in cooler before moving to reach in cooler for service. CDI - Potatoes voluntarily discarded. - 1.5 -

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 fried and boiled potatoes stored inside of reach in cooler between 42-47F. PIC stated items were cooked 1 to 2 days ago. Cooler reading 38F ambiently. Chef stated items are left out onto speed rack and then placed into reach in cooler to cool. Storage inside of reach in cooler includes several pans stacked closely. Cool items down to 41F fully in walk in cooler before moving to reach in cooler for service. EHS observed mushrooms portioned into pans and covered at 48F in reach in cooler. Chef states these were portioned and left out ~30 minutes. CDI - Items uncovered and placed into reach in cooler for cooling. Potatoes were voluntarily discarded. - REPEAT - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies present in facility. Facility has made efforts to treat them. - REPEAT - 0 - * Points remain at 0 due to continued efforts *

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few containers of sangria stored on floor in walk in cooler. Maintain items off of floor. - REPEAT - 1 - * Points remain the same due to significant improvement *

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring and black buildup. Surfaces no longer to effectively be cleaned. Resurface or replace. - 0 -

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 lack of managerial control in kitchen as evidenced by hand washing, bare hand contact, hot holding, etc. listed below. - 1 -

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 various employee drinks stored on prep tops and above facility food items throughout facility. - REPEAT - 1 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee juicing lemons at bar while using personal cell phone. Employee switched back and forth between using cell phone and juicing lemons. CDI - Discussion with supervisor regarding hand washing and glove useage. Employees hands washed. - REPEAT - 2 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee juicing lemons bare handed at bar while using personal cell phone. Employee switched back and forth between using their phone and juicing lemons. CDI - Discussion with supervisor regarding hand washing and glove useage. Employees hands washed. - REPEAT - 4 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink and bar hand sink. CDI - Paper towels provided. - 0 -

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 few shell stock tags without dates. Observed few shell stock tags out of order. A verification visit will be made by 9/10/2022 to ensure shell stock tags are correctly dates and in order. - REPEAT - 1 - * Points remain the same due to significant improvement * 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for raw salmon and tilapia present in facility during inspection. A verification visit will be made by 9/10/2022 to ensure letter has been obtained by provider. Trout parasite destruction letter was provided during inspection.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed containers holding beef stacked together with non-food contact surface of pan contacting food items below. CDI - Items were separated. Provide barrier in between food items when stacking. - 0 -

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 few containers of stock on stove holding between 90-110F. CDI - Items were rapidly reheated to above 165F. - REPEAT - 3 -

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed potatoes held on TPHC with no time marking. CDI - Potatoes marked for time of prep. - 0 -

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory asterisk missing from steak frites served undercooked on menu. A verification visit will be made by 9/10/2022 to ensure consumer advisory has been placed onto menu item. - 0.5 -

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 cooked mushrooms and cooked vegetables cooling covered and in deep containers in walk in cooler and reach in coolers. Items varied in temp between 56-100F. CDI - Items were spread onto thin sheet pans and placed in walk in cooler for rapid cooling. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies present next to out of service ice machine. Contacting PCO for service. - 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 trout stored in linen napkin in grill drawer. CDI - trout was removed from linen napkin. 3-202.19 Dead shellfish or shellstock with badly broken shells shall be discarded. Observed few dead/open shellfish present in clam container in reach in cooler. Discard as needed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemons stored on floor in walk in cooler. Observed box of potatoes stored on floor in kitchen area. Maintain items at least 6 inches off of floor at all times. - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hats present. - 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 metal pans stored inside of flour bins in baking area. Observed scoop stored with handle in food items in bulk container of flour in baking area. CDI - Scoops removed. - REPEAT - 1 - 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water used to hold in use utensils at 120F. CDI - Water was rapidly reheated.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf - Observed lack of managerial control in several duties such as improper handwashing, hot holding and several risk factors.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed 2 food employees not able to demonstrate that effective employee health policy followed and knowledge of reportable illnesses and symptoms. Observed no written policy on-site. CDI, employee health policy provided to include nontyhpoidal salmonella as one of the reportable illnesses.

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 vomiting and diarrhea cleanup procedure. CDI, sample vomiting and diarrhea cleanup procedure provided.

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 eating ice cream sandwiches in dish room. Repeat.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed dishwasher eating then handle clean utensils without washing their hands. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed bread and lemons being handled with bare hands during preparation. CDI, bread and lemons voluntarily discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pan stored in handwashing sink of main prep area and not accessible for employee use. Observed cell phone and charger stored on handwashing sink at warewashing area. CDI, equipment removed from 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. Observed shellstock tags without date of last sold recorded on tags and tags not in chronological order. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer testing below 0ppm at sanitize basin of 3 compartment sink. Repeat. Observed incorrect chemicals used in bar dish machine and machine foaming up and out of order. Facility to use main dish area and machine temporarily until unit calibrated. Ecolab contacted to calibrate machine. Long term compliance visit needed to ensure calibration of dish machine. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several stocks hot held below 135 degrees F. Observed potatoe held at 124 degrees F. CDI, stocks reheated to above 165 degrees F and potatoes placed on TPHC. TPHC form provided and completed while on-site.

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 empanada sauce with date of preparation of 1/20, another container not date marked, cooked apricot with date of preparation of 1/2. CDI, foods voluntarily discarded by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed seafood thawing in standing water at prep sink. CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets stored on ground .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in holsters collecting black soil residues. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.Observed in-use utensils stored in soiled area wedged between wall and cutting surfaces and wedged between prep equipment.

4-501.11 Maintain equipment in good repair. Observed wrong chemicals placed in lines of bar high temperature dish machine and not calibrated per discussion with manager. Ecolab contacted while on site for calibration. Visit needed to ensure long term compliance / calibration of dish machine. Glassware to be washed, rinsed and sanitized in dish area until equipment calibrated.

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 available for high temperature dish machine. CDI by instruction. Ensure testing device provided by next inspection for high temperature dish machines.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverage in the reach in prep cooler. CDI - PIC relocated to the bottom shelf of the unit to prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dishmachine and prep area handsink. CDI - PIC provided paper towels. -REPEAT-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “clean” slicer with food debris from the night before. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the sanitizing basin at 100 ppm of quat and was dirty. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the bar heat sanitizing dishmachine not properly heat sanitizing. Thermal plate reach 134F. Call for repair. Facility will use the main dishmachine temporarily.Verification visit required to ensure compliance.

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 meatballs cooled from the night before at 46F this afternoon. CDI - PIC voluntarily discarded the meatballs. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly at 47F in the cooler drawers at cookline. Prepped a couple days ago. CDI - PIC voluntarily discarded. Improvement from the previous inspection will keep at half demerits.

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 boquerse, ricotta without date marking. CDI - PIC properly date marked the product, able to determine when the products were prepared. Improvement in date marking from the previous inspection, keep at half demerits. -REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes just prepped placed into the reach cooler at 43F, not Observed just prepped baked carrots in prep reach in cooler at 93F in a deep pan. CDI - PIC placed cooked potatoes in the walk in cooler to cool rapidly. Carrots were placed on a sheet pan to rapidly cool. Meatballs were voluntarily discarded. -REPEAT-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the bar dishmachine area and in the dry storage room. Contact your pest control to assist in resolving and seeking the source.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout facility. Observed ice machine scoop holders and interior panels accumulating residue in the holders. Clean and maintain. -REPEAT.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel and clam tags stored out of chronological order. REPEAT. *Half points taken this inspection due to improvement of retaining tags with containers and marking sale dates*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese mousse holding at 45F due to double panning in top of flip top unit. CDI - Discarded. REPEAT. *Kept at half points due to overall improvement of cold holding at make line*

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 cream cheese mousse with date mark of 4/1; 7 day window expired. CDI - Discarded. REPEAT. *De-escalated to half points due to overall improvement of date marking throughout facility*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked after cleaning process.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed glass dish machine with data plate for low temp / sanitizing - dish machine properly sanitizing using 155F wash water and 180F+ rinse temperatures. EHS recommended company providing correct data plate or manufacturer instructions for hot water sanitizing requirements.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout facility. Observed outside air filters in need of cleaning on both ice machines. REPEAT.

6-501.16 Drying Mops - C Observed mops stored head down into collection of cleaning supplies.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at main kitchen handsink upon entering facility. CDI: Paper towels provided. REPEAT.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on clam and mussel tags for when last part of the batch was sold. REPEAT. Verification required within 10 days of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw pork in walk in cooler. CDI - Reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed, RTE produce in walk in cooler. CDI - Reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Batters containing raw eggs stored above ready to eat foods in walk in cooler. CDI - Items relocated.

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 potato tortillas not meeting cooling parameters - see temp chart. CDI - Placed in walk in cooler and uncovered to cool. REPEAT. *Points kept at half due to continuing improvement and only one item out of compliance today*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken stock, chorizo, pork belly, and Other TCS foods holding above 41F in prep unit. Prep unit was not on due to breaker switch. CDI - All TCS items discarded. Breaker fixed and unit holding at 37F before placing TCS products back inside.

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 pepper glaze (3/15), empanada sauce (3/11), duck confit (3/8), apricot glaze (3/2), and pepper aoili (3/11) out of time/temperature window. CDI - All 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 two containers of duck sauce at make line without date marks. CDI - Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed kale salad in need of consumer advisory due to raw eggs used in dressing (citrus vinaigrette). CDI - Revised and printed all new menus immediately. REPEAT. *Zero points; steak items all correct from last inspection*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without label. CDI - Properly labeled. REPEAT. *Points kept at half due to only one bottle without label*

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 potato tortillas cooling with plastic tightly covering both plates. CDI - Uncovered to allow efficient cooling. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of both ice machines in need of cleaning. Increase cleaning frequency.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee with open personal sushi food on prep surface while food was being prepared. CDI: Sushi was voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at main kitchen handsink. CDI: Papertowels provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on clam and mussel tags for when last part of the batch was sold. VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hanger steak portion that did not reach a final cook temp in the middle of the product. There is no box for the product and the invoice does not indicate if product is whole muscle, in-tact beef. CDI: Product was voluntarily discarded. EHS will follow up to determine if meat is whole muscle or if product process must change.

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 sofrito sauce still cooling in walk in cooler above 41F. Observed same sauce was placed on the line and was above 41F as well. CDI: All sofrito was voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as only one item was improperly cooled today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spreadable chorizo and broccolini in prep tops above 41F. Products were overstacked. CDI: Chorizo rapidly cooled in walk in to 41F. Broccolini was split into two pans and rapidly cooled to 41F. All other items in facility were at or below 41F

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 sheep cheese, cut watermelon, garlic aioli, hummus, or spreadable chorizo. CDI: Items labeled. 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 olives with garlic in oil (8/31), hard boiled eggs (8/13), potato tortilla oil (8/31), vegetable stock (8/23), caponata (8/31), and a cooked pepper oil (8/7) in coolers from more than 7 days ago. CDI: All items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for items with undercooked steak in them. CDI: Items asterisked and new menus printed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle with chemical. Chemical was not able to be identified. CDI: Bottle was emptied, washed, and refilled with sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach solution to be bleaching out test strip. CDI: Employee emptied bottle, refilled with water and then bleach solution was 200ppm.

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 sofrito from yesterday in deep, covered container. CDI: Product was voluntarily discarded. Observed shrimp cooling in prep top. CDI: Shrimp was iced and placed in walk in cooler to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with hair down and no hair restraint. By end of inspection employee had tied hair back but still did not have a hat, visor, or hair net.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigerators throughout facility with large tears in need of replacing. PIC stated that gaskets have been Estimated/quoted, and will be ordered within 2 weeks.

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 missing corner guards in some areas of kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccolini stored over ready to eat squash. CDI: Broccolini relocated.

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 meatballs at 2 hours of cooling still above 70F. CDI: Meatballs rapidly reheated to 169F and cooling process was restarted. Observed tortilla right at 6 hours still at 45F. CDI: Product placed in reach in cooler and cooled to 41F within 15 min. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crushed tomatoes cooling at a rate of .025F/min. Observed chick pea spinach mixture cooling at a rate of 0F/min. CDI: Items spread thin, uncovered and rapidly cooled. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed brava potatoes held on time from yesterday that were cooled and being used today. CDI: Product voluntarily discarded. EHS informed PIC that once product is placed on TPHC, it must be discarded within 4 hours regardless of temperature of product. Product cannot be cooled down and reused. REPEAT VIOLATION Previous violation has been corrected.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed meatballs cooling on ice but ice was not touching the bottom of the pan. CDI: Water and ice added and meatballs stirred frequently but they did not cool down to 70F by 2 hours so product was reheated to over 165F. Observed chick pea and spinach mix and crushed tomatoes cooling while tightly covered in walk in cooler. CDI: Products placed in shallow uncovered pans. Observed garlic oil cooling in ice with ice not up and around product. CDI: Garlic oil relocated to sink with ice up and around it. Observed crepes cooling in reach in cooler not meant for cooling. CDI: EHS suggests doing all cooling in walk in cooler or other approved method. 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 cut potatoes stored in container directly on the floor. CDI: Potatoes transferred to a clean container and placed on a table.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen as evidenced by poor handsink use, improper TPHC usage, improper holding temperatures of foods, poor date marking, improper cooling, and storage of food and utensils.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartenders touch garnishes with bare hands and place them into drinks. Observed servers touch bread with barehands while cutting it. CDI: Bread voluntarily discarded. VERIFICATION REQUIRED to see permanent solution for ensuring no bare hand contact with ready to eat foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and liquid dumped in handsink on cook line. CDI: Sink cleaned. Employees directed to only use handsink for handwashing. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front line handsink. CDI: Paper towels provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oysters in pans with no tags. Observed no tag for clams in cooler drawer. CDI: Copies of oyster tags made and placed in each pan. Clam tag brought to pan in cooler drawer. Observed several tags from July through today with no dates of when batches were finished. REPEAT VIOLATION VERIFICATION REQUIRED

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw oysters in reach in cooler. CDI: Oysters relocated to walk in.

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 sofrito (.02F/min), chicken stock(0.34F/min), and campanada(0F/min) cooling below required rates, for first parameter of cooling. CDI: Items properly ice bathed and products stirred. Products then cooled at proper rates. Observed meatball sauce cooling from yesterday still at 46F in walk in. CDI: Product voluntarily discarded. 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 croquettes, stuffed peppers, and potatoes cooling at a rate of 0F/min in reach in. CDI: Products to be used within 4 hours from preparation, per PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all stocks on stove below 135F. CDI: Products rapidly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brava sauce, and calamari in prep top above 41F. CDI: Product was rapidly cooled. Hot potatoes (100F) were placed in the bottom of the prep top and were determined to be the reason that the product above it was out of temperature. Observed portioned hummus stored on counter above 51F. CDI: Product relocated to inside of reach in for cooling. Observed cured ham leg stored at room temperature. No documentation about storage could be provided during inspection. Ham was out less than 4 hours and was returned to walk in to cool. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pickled watermelon rind from 9/10. Observed pickled watermelon rind from 9/10 labeled as 9/16 in prep top. CDI: Products voluntarily discarded. Observed no date mark on roasted garlic. Product in walk in said 9/16. CDI: Product properly date marked. Observed no date mark on chickpea and spinach mix. CDI: Product date marked for 9/13, as it is in the walk in. 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 large container of sauce prepared prior to today with no date marking. CDI: Sauce voluntarily discarded.

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 TPHC time tracking for charcuterie station or expo station items. CDI: Chart and times written. Observed no time written for brava potatoes. CDI: Time written on chart. Observed some items missing (white bean, garlic oil, garlic aioli) from TPHC chart. CDI: EHS directed staff to add items to list and they were added. Observed facility placing hanger steak with a final cook below 145F on TPHC when steak comes off of heat. CDI: Facility will now place steak on time when it is pulled from refrigeration to be in compliance with Food Code rule. Observed no TPHC procedures on site. TPHC form sent via email along with inspection today. VERIFICATION REQUIRED REPEAT VIOLATION

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of advil migraine stored over prep area. CDI: Medication voluntarily discarded.

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 capanada cooling on counter top with no active cooling method. CDI: Product placed in shallow pan and placed in walk in. Observed chicken stock and sofrito cooling in water (little to no ice) and no stirring. CDI: Ice added and employee regularly stirred product. Observed meatball sauce cooling from yesterday in deep container. CDI: Product voluntarily discarded. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit/drain flies on wall near potato cutting station. PIC stated that EcoLab pest control comes every other week. PIC advised to ask pest control operator for other interventions or increase frequency of visits.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cured leg stored under no protection by shields or staff. CDI: Product relocated to secure area in expo station. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed cell phone stored on prep top along with food. 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 3 cans of peppers with dents on the seams stored for use. CDI: PIC voluntarily discarded products.

3-302.15 Wash fruits and vegetables prior to use. Observed cut lemons, that PIC stated were washed prior to cutting with stickers on them. CDI: Fruit with stickers voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. Observed employee towel drying dishes. CDI: Dishes separated for air drying. Employee directed to only air dry dishes. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cell phones stored along with clean utensils on shelving. Observed rolled silverware in tub stored on ground at bar.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in next to fryers severely damaged and torn. Observed gasket on grill area prep top reach in door damaged. PIC stated the gaskets for the doors next to the fryers have been ordered.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf with dry goods for restaurant above prep table. CDI: Drunk discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on main cook line. CDI: Ice removed and PIC instructed all employees that sink may not be used as a dump sink. REPEAT.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed almost all (80%+) of oyster tags and roughly half of mussel tags with no dates of consumption recorded on them. CDI: EHS had PIC discuss the importance of dating shellstock tags with all employees who handle them on a regular basis. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one immersion mixer with visible food residue on the underside of blade cover. CDI: Mixer cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat at 3 compartment sink reading 0 ppm QAC. CDI: PIC had supply replaced and following repalcement, sanitizer read between 200 and 400 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all charcuterie meats and cheeses in two small flip top units near slicing station "tempered" and holding above 41F in said flip top units. PIC stated that this is standard procedure and that the above items are tempered immediately prior to service at 4 PM. CDI: All TCS foods at charcuterie station were placed on TPHC to be discarded at 10 PM (all items temped below 70F during inspection). PIC is to create a TPHC log for all charcuterie products to accurately monitor safety of products.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a large package of ham and carton of milk in walk in unit with no date, as well as a carton of heavy cream in low boy unit used for cheeses in prep kitchen. CDI: All undated items were voluntarily discarded by PIC. PIC stated that he would discuss date labels with employees the next day. REPEAT.

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 blanched potatoes, steaks and bacon wrapped dates held at room temperature with no time labels or written procedure in place. PIC stated that all items were brought out at 4:30 PM and do not last through the night. CDI: EHS emailed a copy of written procedure template and had PIC fill out on site, as well as create time labels for all items held using TPHC and apply them immediately during inspection. PIC stated that all products on time would be discarded at 8:30 PM. PIC is to create a log form for all TPHC items to be made available to EHS in the future.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several freshly prepared items cooling in flip top units or reach in units on cook line that are not rated for cooling by NSF. Observed calamari cooling in the top of main sautee flip top, tomato sauce cooling in the bottom of the same unit, and empanadas cooling in a reach in unit on cook line. Observed white beans cooling in a covered, deep metal pan in walk in unit, and lobster stock cooling in an ice bath that did not fully immerse product. CDI: White beans vented and placed on ice bath, calamari and tomato sauce placed in ice baths in prep kitchen, ice added to lobster stock to fully immerse product, and empanadas were placed on TPHC to be used by the end of service (10 PM). REPEAT.

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: Observed Send Sick Employees Home Now poster and Decision Tree posted. No Employee Health Policy posted. CDI- sent PIC EHP Training Document for use.

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 in dish pit handle soiled utensils then handle clean with no handwash. CDI- utensils soiled by employee run back thru dish machine. Hands washed. Discussion.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed ice in bar handsink. Do not use handsinks as dump sinks. CDI- sink cleared and cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at bar handsink. CDI- disposable towels provided.

3-201.11 Use food from approved sources only. -P: Observed mushrooms from Urban Gourmet with no spore source letter. CDI- letter received via email during inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed tags for clams, mussels, and oysters retained but lacking written date when quantity was sold or discarded. Verification within 10 days.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Romescu cooling in dense volume had an 8 degree F change in 55 minutes. Blanched Brussels sprouts showed 20 degree F temperature change in 70 minutes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found containers of various stocks at cook line holding under 135 F. CDI- All stocks reheated to above 171 F on stove top.

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 three large volumes of chicken stock dated 2/2. Found other large volumes of pork stock with no date mark. CDI- all stocks voluntarily discarded.

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: Found mushrooms cooling in holding equipment at 54 F. CDI- mushrooms spread on plate and transferred to walk-in cooler. Peppers 56 F tightly covered and cooling in walk-in. CDI- vented. Empanada mix tightly covered in dense volume at 47 F. CDI- spread on sheet tray to cool in walk-in. Brussels sprouts cooling at a rate of 20 degrees F per hour. Romesue cooling at a rate of 8 degrees F per hour. A rate of 32 degrees F per hour or better is required for proper cooling. CDI- Romescue moved to ice bath and Brussels sprouts drained of oil and placed in ice.