SULLIVAN'S STEAKHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of raw steaks to be stored on the speed rack in WIC 1 directly above a tray of fully cooked chicken. CDI - PIC rearranged storage order to move raw steaks to bottom spot of the speed rack, below all RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of mashed potatoes to be at a temperature of 120-125F in the cookline steamtable. PIC stated it was brought up to the line right before opening at 11am. CDI - PIC removed pan from steamtable and rapidly reheated to 165F+. 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 trays of au gratin potatoes and sweet potatoes both to be prepped with fully cooked potatoes to be in the cookline 2 door RIC and were not provided with a date mark of any kind. PIC stated both dishes are made from potatoes that were cooked on the day prior (7/26). REPEAT. - Observed 3 trays of baked potatoes to be on the speed rack in WIC 2 and were not provided with date marks of any kind. PIC stated that they were all cooked on 7/26. REPEAT. CDI - PIC date marked all trays that were missing date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed trays of raw salmon, raw bone in filets, raw burgers, and raw NY strip steaks to be cooling at rates <.083 degrees/min in the cookline 3 door lowboy. PIC stated having the trays out prior to and upon the EHS arrival to count the inventory on the product before placing them into the lowboy, which is a unit not designed nor approved for rapid cooling. EHS advised the PIC that if this is the normal protocol they should take temperatures of the product following the inventory count to ensure that they have not risen in temperature before placing into the lowboy on the cookline. All items in the lowboy overnight were observed at 38F or less. REPEAT. CDI - PIC relocated all out of temperature and cooling trays of raw products to the 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 .

3-304.12 (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 scoops used for the bulk bins of flour and breadcrumbs to be stored with their handles in direct contact with the food inside. CDI - Scoop handles removed and stored so that the handle is not in contact with the food inside.

4-501.11 Maintain equipment in good repair. - Observed the faucet at the handwash sink on the front cookline to have a leak when in use. REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed an upright “Hamilton Beach” RIF with a sticker stating "Garage Ready" located across from the clean dish racks. Facility was unable to provide proof that the unit is NSF/ANSI/commercially approved. Online spec sheet does not state that it is a commercial piece of equipment. PIC stated that they had originally bought it for extra freezer space but were made aware of the issue of it not being commercially approved on previous inspections and have since removed all food in the unit. PIC stated they are aware they must remove the equipment and are working on it. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the 3 door lowboy refrigerator at the back cookline to have water pooled up in it. - Observed the wire storage racks and speed racks in the WICs to have accumulations of food debris/grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of crab meat cold holding above 41F, stored inside the make table. Food employee stated they had not had it out from the cold holding unit at all today. CDI: PIC voluntarily discarded the crab meat. Observed all TCS food items stored inside the 3-door lowboy cooler at the salad station cold holding above 41F. Ambient air temp of the lowboy cooler was 50F. Technician was present on-site checking facility's A/C unit, and checked on lowboy cooler while EHS was still on-site. Facility takes temperature checks of cold holding units every morning, and PIC showed EHS recordings of the temps showing TCS food items were temping less than 41F when PIC conducted temperature checks at 10:00AM this morning. PIC moved all TCS food items from the lowboy cooler into the WIC, since TCS food items were observed temping above 41F just past 4 hours after PIC's recordings from this morning. CDI: Technician was able to repair the lowboy cooler while EHS was still on-site, and lowboy cooler was temping at 34F. 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 hotel pan of cooked, portioned bags of eye roast date-marked with a prep date of 1/08, stored inside WIC 1. PIC stated this was incorrect and was prepared a couple days ago. CDI: PIC removed date sticker and re-labeled with correct date of prep. Observed hotel pan of cooked, portioned bags of cooked pasta shells date-marked with a prep date of 1/04, stored inside WIC 2. PIC stated this was incorrect and was prepared on 2/04. CDI: PIC removed date sticker and re-labeled with correct date of 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked roast loin cooling inside WIC 1, having no temperature change after 25 minutes. Roast was observed cooling in a deep hotel pan, with seran wrap covering the pan. CDI: PIC moved roast loin onto a sheet tray, leaving uncovered, and placed inside the RIF to rapidly cool down. Observed sweet potato casserole cooling at a rate of 0.083 deg/min, inside WIC 2. Sweet potato casserole was observed cooling inside of a large, deep cambro with the lid covered. CDI: PIC moved casserole into multiple shallow pans, left uncovered, to rapidly cool down inside WIC 2. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed water leak at handsink next to the make line. Repair water leak. REPEAT VIOLATION. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach-in freezer from Hamilton Beach brand with sticker "Garage Ready" located in hallway near clean dish rack. EHS did not observe NSF sticker on the unit and PIC was unable to provide spec sheets for unit. EHS observed spec sheet from online search for the unit does not state that it is a commercial piece of equipment. No food was stored inside the unit. Remove non-commercial grade unit from the facility. REPEAT VIOLATION.

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 edging on FRP wall located near the 3-compartment sink. Replace edging on FRP wall so that surfaces are smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today as all items mentioned on the last report were repaired.

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 PIC making direct contact with bare hands to check date labels on pan of cabbage slaw inside the make table. CDI: Another PIC voluntarily discarded the RTE food item to prevent contamination. 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

3-302.11 (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 flat of raw shell eggs stored above a case of raw oysters (which can be served raw at the facility) inside WIC 1. CDI: PIC corrected storage order to prevent contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large cambro of washed/prepped potatoes stored below cases of unwashed mushrooms inside WIC 2. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a sheet tray full of pre-portioned dishes of potatoes au gratin (prepped with cooked potatoes and RTE shreddy cheese) stored under a sheet tray full of raw stuffed shrimp, inside the standing reach-in cooler at the front make line. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed pan of ROP'd packages of raw sea bass still in it's ROP'd environment after being completely thawed out, stored inside the lowboy cooler of make table. CDI: PIC created slits in the packages to allow oxygen into the environment. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and cambros wet-stacked and stored on the clean dish rack. Ensure all multi-use equipment and utensils are completely air-dried before stacking together. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed handsink in prep area in need of caulking. Re-caulk handsink. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach-in freezer from Hamilton Beach brand with sticker "Garage Ready" storing frozen raw scallops and ice molds for the bar, located in hallway near clean dish rack. EHS did not observe NSF sticker on the unit and PIC was unable to provide spec sheets for unit. EHS observed spec sheet from online search for the unit does not state that it is a commercial piece of equipment. Remove non-commercial grade unit from the facility.

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 a pool of standing water on the interior surface of the lowboy cooler at prep room. Observed soiled gaskets in cold holding units throughout facility. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female employee restroom. Obtain a covered waste bin for proper disposal of sanitary napkins.

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 FRP wall on the column inside prep room falling off. Observed FRP wall next to the ice machine falling off. Observed damaged wall inside the female employee restroom, exposing the wood underneath. Repair above mentioned items. REPEAT VIOLATION. *Note: Although a repeat violation, floors/walls/ceilings needing repair was observed for different area of facility compared to last inspection report.

6-301.11 Provide soap for handwashing at each handsink. -Pf Handsink in women’s employee bathroom did not have usable soap. CDI soap replaced.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed cut potatoes stored below unwashed products. Ensure all ready to eat items, washed produce is stored above unwashed produce. 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 unsalted mixed butter, sliced cheese holding above 41. PIC stated employee had been cleaning out RIC that morning. RIC holding below 41F and items began to cool rapidly. Observed multiple items in tall RIC on front line holding above 41F. Items had been held on small prep top table top unit the night before. This unit has had issues holding items 41F and below. No known last time of 41F. All items discarded. VR required. Overall improvement, facility taken of RCP but VR required to determine if table top unit requires replacement or placing items on TPHC. Observed basil garlic oil and lemon garlic cream not maintaining 41F and below stored on ice. Items moved to being held TPHC. VR required. 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 .

3-501.19 (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 new item, sushi rice on menu, being held on time. PIC stated it is held for a shift ( 5-6 hours). Item was not being held at time of inspection. Discussed need to have rice on 4 hour TPHC, procedures needed and time stamps placed on rice when rice taken out of 135F and above rice cooker. CDI PIC wrote up procedures. VR required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed caviar on two menus without asterisk. Asterisk caviar. VR required.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish in sealed packaging thawing in WIC. CDI PIC cut packages open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of food storage containers in dish area. Allow all equipment and utensils to air dry prior to stacking.

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 some rust on cross beams in ceiling. Observed some damaged ceiling tiles. Repair or replace. Great deal of improvement with other items; vents replaced, observed more tile re sealed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands. CDI Employee redirected to wash hands and turn faucet off with paper towel as barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in bay of hand sink on front line. CDI Pitcher removed. 5-204.11 (B) A handwashing sink shall be located: in or immediately adjacent to toilet rooms. Pf. Observed hand sinks in employee washrooms not functioning. VR required.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon that is served undercooked, provided by Gordon Foods. CDI PIC was able to obtain copy of letter for 2025.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Hot water dish machine holding below 160F. Must read 160F or above. CDI Repairman showed up and repaired dish machine during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on front line table top cooler holding above 41F, observed all TCS items in WIC holding above 41F. All items voluntarily discarded. Observed unsalted butter still being held out at room temp on shelf. Voluntarily discarded. VR required. 3rd repeat, RCP will be implemented. 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 Observed multiple items made the day/days before, opened day/days before with no date mark. CDI Items voluntarily discarded. Repeat 3rd repeat RCP will be implemented. 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 .

3-501.19(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 oil and garlic sitting on counter for service with no time stamp. CDI Item discarded voluntarily. Time stamp is required. Repeat

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 unlabeled squeeze bottle of oil at the front line. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in dining area. Repeat

4-501.11 Maintain equipment in good repair. Observed WIC not holding 41F and below the ambient or TCS foods. Observed front cold holding table top unit not holding items 41F and below. Observed door broken on ice machine. Repair or replaced. WIC repaired during Inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on insides of reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink on front line.

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 grout in tiles throughout prep area, rust on ceiling exhaust fans. Observed corner missing on wall in dish area, exposing absorbent and not easily cleanable surface. Repair repeat 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 walls with bottom edge tile with heavy residue throughout prep area. Observed dust on ceilings. Repeat

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 container of employee drink on lower shelf in prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over egg rolls and sweet potato casserole. Observed raw shrimp stacked on top of cooked crab dip. CDI Order changed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque holding below 135F in hot well. CDI item quickly reheated to 165F and kept on heat source. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, unsalted butter, cut cabbage and carrot and cut cabbage holding above 41F in front prep top. Items were placed in prep unit hour prior. Other TCS items in prep top holding 41F and below. CDI PIC placed items above 41F in WIC. 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 Observed multiple items in WIC with no date marking: Egg rolls, potatoes, noodles, cooked mushrooms, garlic and oil (in front line). CDI All items prepared the day before or more. CDI PIC voluntarily discarded garlic and oil, and date marked all other items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no written procedure for baked potato waitstaff station. No time stamps. CDI PIC voluntarily discarded items (cheese, unsalted butter, and sour cream) And TPHC form was filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamps on unsalted butter single servings, hollandaise sauces, and garlic and oil. CDI PIC voluntarily discarded.

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 unlabeled squeeze bottle of oil at the front line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in various back of house areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of food storage containers in dish area. Allow all equipment and utensils to air dry prior to stacking. Repeat

4-501.11 Maintain equipment in good repair. Observed RIC in front prep area not being used. PIC stated it is not functioning. Repair 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks with cracked and peeling sealant. Reseal.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on insides of reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to shared dumpsters open.

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 grout in tiles throughout prep area, rust on ceiling exhaust fans. Repair 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 walls with bottom edge tile with heavy residue throughout prep area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container in hand sink on front line. CDI PIC moved Container to dish area for wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked clean with sticker residue on outside of one container, touching the inside, food contact side of next container. CDI PIC moved all items to dish area for re wash. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter that was heated held off of heat. Item was not holding 135F and above. Had been off stove for 1 hour. CDI PIC reheated butter to 165F and above quickly. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter held out at room temperature for service. Was holding above 41F. Had been sitting out for 1 hour. CDI PIC placed items in WIC for quickly recooling. PIC stated they would start placed some out on TPHC going forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items that require date marking prepared the day before with no date marking. CDI PIC date marked all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of food storage containers in dish area. Allow all equipment and utensils to air dry prior to stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on insides of reach in coolers and freezers. Recommend higher frequency and more thorough cleaning.

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 cream spinach cooling in flip top cooler. CDI - Creamed spinach was moved to walk in freezer to rapidly cool to 41F or less. PIC has been advised to completely cool TCS foods in appropriate equipment prior to placing in flip top cooler. -REPEAT- -0.5 points- 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 visible light coming from bottom and side of rear door in kitchen. Recommend providing door sweep to prevent rodent or insect entry. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on insides of reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 an employee’s open beverage container stored over prep table. CDI-Employee voluntarily discarded open beverage container.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee spray and load dirty dishes into dishmachine and then immediately begin to put away washed dishes without a hand wash between soiled and clean dishes. CDI-EHS educated employee and employee properly washed hands.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not stored in chronological order and without last used date on tag. VR required within 10 days to ensure tags are retained and stored properly.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee blow into gloves and begin to don gloves. CDI-EHS educated employee, gloves were discarded and employee washed hands.

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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a garlic in oil mixture in hot holding near stove at 96F. CDI-PIC voluntarily discarded TCS food that was hot held below 135F.

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 cut, marinated tomatoes, creamy spinach, and creamed corn without prep dates. CDI-PIC added 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 garlic in oil in WIC from 8/12 and Wellington bites with a prep date of 8/21, but the RTE TCS filling was prepared on 8/16. Observed potato augratin portioned with the date 8/21, but was made on an earlier date. CDI-RTE TCS foods that were held for more than 7 days or incorrectly dated were voluntarily discarded by PIC.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written TPHC procedures for hollandaise sauce or garlic in oil squeeze bottle. CDI-TPHC procedures were provided by EHS and filled out by PIC. 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 no time stamp on garlic in oil squeeze bottle. CDI-PIC voluntarily discarded garlic in oil squeeze bottle.

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 noodles and shrimp tightly covered in the cooling process. CDI-Cooling foods were uncovered to increase cold air flow and quickly cool.

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 unlabeled squeeze bottle at the front line. CDI-PIC voluntarily discarded unlabeled working container.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being wrapped in aluminum foil directly from cardboard box, without being washed prior. Ensure all produce is washed prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of food storage containers in dish area. Allow all equipment and utensils to air dry prior to stacking.

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue available in restroom used by male staff. CDI-Tissue replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all sliding doors to dumpsters open. CDI-Employee closed all dumpster doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and head phones stored on table where food prep was occurring. CDI-Cell phone and head phones were removed from prep table. 6-303.11 Provide required lighting intensity. Observed lights inoperable in hallway. PIC stated work order has been placed.

5-202.12 Provide at least 100F water at handsinks. - Observed water temperatures of 94-97F at all handsinks in facility. Increase water temperatures to maintain at least 100F at all handsinks.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed final rinse temperature only reach 158F after multiple runs. - CDI - PIC contacted vendor and technician assessed machine while EHS present. Technician stated dish machine was in delime mode which was causing the issues. Technician corrected issue and EHS observed final rinse temperature of 169F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed lowboy and two door reach-in cooler on cook line holding TCS items above 41F (see temperature chart). These units are integral to the facility’s operation. - CDI - PIC voluntarily discarded all items holding above 41F that had been held in unit for more than 4 hours. All other items moved to WIC or reach-in freezer to quickly cool. PIC agreed to utilize ice baths for service tonight and maintain cold holding logs. EHS recommends taking temperatures every 1-2 hours for cold holding logs. Per PIC, reservations are made tonight from 5:30-8PM at which time the facility will close. At the end of the night, any items held above 41F shall be discarded. Refrigeration technician arrived prior to EHS leaving. Follow up visit required tomorrow to ensure units have been repaired or a plan has been put in place for how facility will continue to operate safely. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 0-50ppm quat in multiple sanitizer buckets used to hold wiping cloths. - CDI - PIC replaced buckets with properly concentrated sanitizer of 200ppm quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate quat test strips. - CDI - Dish machine technician provided PIC with quat test strips while EHS present. 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 - PIC unable to locate high temp dish thermometer. - CDI - PIC placed order on Amazon for high temp test strips and replacement high temp thermometer. PIC provided EHS proof of purchase and anticipated delivery date of less than 10 days.

6-301.14 Post a handwash sign at each handsink. - Observed handsink near cook line and in men’s restroom lacking required handwash signs. - CDI - EHS provided PIC with signs. PIC posted signs.

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 multiple shellstock tags lacking date indicating when the last shellstock from the container was used. Ensure tags are dated when placed into storage. - VR - Verification required to ensure tags are being properly dated moving forward.

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 - REPEAT - Observed dish machine sanitizer read 0ppm. - CDI - PIC contacted EcoLab technician who arrived during inspection. Chlorine sanitizer corrected to proper concentration. Per PIC and EcoLab technician, dish machine will be converted to high temp in January.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed multiple TCS items on cook line on ice holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded garlic and oil mixture. EHS strongly recommends placing TCS items on time due to high heat in this area. EHS provided PIC with TPHC written procedures form. PIC placed items on time.

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

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 wall damage in men and women’s employee bathrooms. Repair.

6-303.11 Provide required lighting intensity. - Observed cook line area not meet required light intensity of 50 foot candles in food prep area. Light intensity measured between 6-15 foot candles. Increase lighting intensity to maintain at least 50 foot candles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubber stored wedged behind faucets of hand sink at bar and multiple chemicals / bar tap covers stored on shelf in front of hand sink. Do not use hand sinks for other purposes. CDI by education of PIC regarding use of hand sinks. Items removed. REPEAT 5-202.12 Provide at least 100F water at handsinks. Observed hot water supply not provided to hand sink in dish area. PIC noted plumbing issue exists. Repair to supply hot water to the hand sink. REPEAT

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 sea bass on menu with asterisk denoting part of consumer advisory and may be served under cooked. Sea bass is not noted as farm raised and therefore is not covered under parasite destruction guarantee letter. Establishment must either remove the consumer advisory disclosure asterisk from the sea bass and fully cook it to at least 145f or provide documentation from vendor that the sea bass is covered under parasite destruction guarantee. Verification required within 10 days.

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 case of cheese and bottles of Perrier stored on shelf directly under cases of raw beef in WIC #1. CDI - cheese and Perrier relocated. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm cl provided in final rinse of main dish machine. CDI - EcoLab arrived during inspection and repaired detached cl supply tube. Machine verified to be providing 50ppm cl in final rinse by end of inspection. Use test strips to check sanitizer concentration in machine frequently. REPEAT Points reduced to half as food contact surfaces observed to be clean and ice machine has been cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed various sauces and bisque cooling in ice bath but not being stirred - peppercorn cream with internal temperatures ranging from 110 - 52, bordelaise with temperatures ranging from 69 - 120, lobster bisque with temperatures ranging from 60 - 99. Observed crab cake base cooling in deep lidded plastic container in WIC. CDI - ice wands placed into cooling sauces and stirred reducing temperatures to appropriate consistent levels. Crab cake mix spread onto sheet pan in thin layer to quickly chill. When cooling food, use methods to cool the food quickly. Sauces and soups in ice baths must be stirred. Do not cool food in sealed plastic containers. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados partially used in salad cooler indicating not properly washed before use. Avocados laying in direct contact with washed and ready to eat wedge salad iceberg lettuce on pan. Lettuce discarded. Avocados removed for cleaning. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal and plastic food containers stored stacked together wet on clean utensil rack. Air dry pans before stacking together.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with exposed waste inside and waste on ground around dumpster. Dumpster is shared by another food handling establishment. EHS recommends reaching out to property manager and/or other food handling establishment to ensure area is cleaned and maintained.

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. During inspection EHS observed multiple food borne illness risk factor violations that are the responsibility of the PIC including improper cooling, improper cold holding, improper hand washing, and failure to sanitize food contact surfaces. CDI by education of PIC regarding duties set forth in food code.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands scrubbing for less than 5 seconds before rinsing. CDI - EHS directed employee to wash hands using full 10-15 seconds to scrub. Hands re-washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee going back and forth between texting on personal cell phone and preparing beverages for customer service in back of house. CDI - EHS directed employee to wash hands. Hands washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink at grill line used as dump sink and used to wash produce items. Do not use hand sinks for other purposes. CDI by education of PIC regarding use of hand sinks. 5-202.12 Provide at least 100F water at handsinks. Observed hot water supply not provided to hand sink in dish area. PIC noted plumbing issue exists. Repair to supply hot water to the hand sink.

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 case of raw beef, case of raw bacon, and raw shell eggs stored directly above ready to eat food in WIC. CDI - PIC relocated meat to bottom shelf 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce items stored directly above washed produce and other ready to eat food in WIC. CDI - PIC reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm cl provided in final rinse of bar dish machine. Contact EcoLab for service. CDI - bar glassware to be washed in main dish machine until bar machine repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food residue in blade of dicer and some food residue in some food pans stored as clean. CDI - taken to dish for re-cleaning. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic buildup on internal surfaces of bulk ice machine baffle and at chute. Clean frequently to prevent buildup.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed peppercorn sauce, bordelaise sauce, and more cooling from previous night service still above 41f in double door upright cooler at line. CDI - items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned whipped unsalted butter sitting at room temperature in kitchen at 70f. PIC confirmed no use of TPHC with the unsalted butter held at room temperature. CDI - butter allowed to remain until end of 4 hour time and then discard. Written TPHC procedures provided to establishment during inspection. Maintain butter at 41f or lower or use TPHC procedures provided. Observed tray of philly beef filling sitting out unattended/not in use for extended period during inspection. Temperature found to be 62f. CDI - relocated back to cooler to chill. Use diligent preparation methods when working with TCS foods. Do not let food sit out of refrigeration when not in use. REPEAT - points reduced to half as other items observed to be holding 41f or lower during visit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking on some prepared food items in grill area reach in coolers including house made compound butters, nappa cabbage blend, and more. CDI - date marks applied as PIC made previous day.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed establishment is sous vide cooking raw smoked pork belly bacon and holding in vacuum packaging under refrigeration for up to 7 days in house. This procedure may required a variance and is under review by the department. Additional information related to this process may be necessary. EHS will follow up with establishment. 0 point deduction at this time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pans of hot held sauces covered and placed into upright cooler to cool overnight (see #20). Cooler has mechanical issue and is not appropriate for cooling hot TCS foods. Use another method including ice bath and the WIC to cool the sauces to 41f within the proper time frame. CDI - sauces discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed that one of the two walk in coolers in the unit is not currently operating and is in use for dry storage. Observed double door upright cooler at grill area with condensate line clog resulting in condensate being splattered throughout the unit and pooling on exterior containers of food. Repair both coolers as they are integral to the capacity of the operation. Verification required within 10 days.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed frozen fish fillets which require removal from packaging prior to thawing in service coolers thawing still sealed. CDI - removed from packaging.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in various back of house areas. This issue was also noted on inspection from 2/2/22. Contact pest control operator for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various food handling employees wearing watches on wrists while handling food. Remove watches and bracelets from arms when handling food.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados partially used in salad cooler indicating not properly washed before use. Observed employees using various produce items including cucumbers and other chopped garnish without washing. Wash all produce that is not received in ready to eat form.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish employee towel drying all utensils when removing from dish machine.

4-501.11 Maintain equipment in good repair. Observed damaged/detached gasket on door of ice machine. Door of ice machine also with visible damage and exposed insulation. Observed some type of repair inside of ice machine at chute repaired with silver duct tape. Repair ice machine using proper methods. Remove duct tape.

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue available in restroom used by female staff. CDI - tissue replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal beverages stored mixed with restaurant food in coolers/freezers and employee backpack laying on prep table adjacent to food prep at back cook line. Separate personal food, drinks, and belongings from restaurant food and food contact items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at front grill area. PIC states facility will get bottle of soap from store for hand sink.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hollandaise sauce and mashed potatoes cold holding above 41F. CDI, items discarded by PIC.

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 macaroni sauce and steak sauce with 2/9 date mark. CDI, items discarded by PIC.

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

Repeat: 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 broken/missing tiles at back dish area and front grill area near ovens. Need repaired.

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 procedures. CDI, EHS educated PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at men’s employee restroom and women’s guest restroom. 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 date mark on shell stock tags. PIC acknowledged that facility has not been compliant with date marking. EHS and PIC discussed possible solutions.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw beef, frozen raw bass, and frozen raw pork stored together without separation or barriers at reach in freezer. EHS advised PIC on storage order. CDI, PIC had employee re-organize reach in.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine hot sanitizing temperature at 131F. PIC called technician to service equipment. CDI, technician repaired equipment during inspection. Observed hot water sanitizing temperature at 160F by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean at multiple dry storage racks. CDI, all items removed for Wash/Rinse/Sanitize.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni and cheese sauce and lobster stock cooling at slow rate. CDI, ice added to ice bath and relocated to walk in cooler. Observed French onion soup and clarified butter cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F. Employee states item was cooked about an hour ago. CDI, item reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cherry tomatoes, Cajun butter, cooked crab meat, and chopped Brussel sprouts cold holding above 41F at reach in coolers. CDI, items discarded by employee.

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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on cooked shrimp, hard boiled eggs, and chopped Brussel sprouts at reach in cooler. Observed employees date marking various foods throughout the kitchen upon arrival. PIC states items are held for no more than 3 days. CDI, items date marked. EHS advised PIC to educate employees on date marking procedures.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed macaroni sauce and lobster stock cooling without monitoring temperature and no active stirring. CDI, ice added to ice bath and placed in walk in cooler. PIC designated employee to monitor cooling process.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout back kitchen area. PIC states eco lab is contracted for pest control. PIC states that facility is aware of pest issue and is planning to increase visits from eco lab.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in soiled plastic container. CDI, items removed and container replaced.

4-501.11 Maintain equipment in good repair. Observed ice build up at walk in cooler. PIC states facility is waiting for technician to service equipment.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at employee restrooms. Need cleaning. CDI, PIC designated employee to immediately clean restroom.

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 broken/missing tiles at back dish area and front grill area near ovens. Need repaired.

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 last served dates on oyster tags.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken partially cooked without procedures. Employee stated chicken is cooked to 120F-130F, temped and placed in the walk in cooler to cool to 41F. Chicken is then moved to low reach in cooler at the front line. Whenever a customer orders the chicken it is fully cooked to 165F for service. PIC found incorrect procedures at the end of inspection. EHS emailed PIC the rules for non-continuous cooking. PIC will put together procedures for the chicken and email them back to EHS for approval. CDI- Chicken fully cooked to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad items holding above 41F on ice in the back kitchen. More ice and water placed around items to cool. This is the 6th consecutive time facility has been out on cold holding. Facility will need to implement a risk control plan to try and maintain compliance. Facility may need more cold holding equipment to maintain temperatures.

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

4-501.11 Maintain equipment in good repair. Observed bar dish machine not pulling sanitizer. Facility was told to either use back kitchen dish machine or soak in sanitizer after using bar dish machine. ECO LAB came onsite during inspection to fix dish machine.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boiled eggs stored underneath raw shrimp in the meat walk in cooler. CDI-The cooked eggs were moved to a different location. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the meat walk in cooler. CDI-The chicken was moved.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the bar dish machine. The bottle had gone clear and appears to have gone bad. CDI-Management will use the working dish machine in the back kitchen and ECOLAB was contacted for repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F in the oven. CDI-The potatoes were reheated on the stove top. The product reached 166F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad items held on ice holding above 41F. CDI-More ice and water was added to completely submerge food product to maintain temperatures. Temperatures dropped during inspectiono. Discussed with manager that new equipment is needed to help maintain cold holding. REPEAT.

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 missing date labels to food items in the produce walk in cooler and the 2-door tall reach in cooler on the grill line. CDI-All items were properly labeled.

5-205.15 Maintain a plumbing system in good repair. Observed drips from underneath the spray hose sink at the dish machine. Management is working on having repaired. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers with no lids or coverings in the walk in coolers. CDI-Lids were provided. Ensure food product is properly covered once out of the cooling stage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food buildup stored on the clean equipment rack. CDI-The pans were removed and brought back to the dish machine was rewashing, rinsing, and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef on the counter at 117F. CDI-The beef was moved back to the oven to reheat. Do not leave product out on the counter for long periods of time. This is possibly why it dropped in temperature. REPEAT. *Only item out of hot holding temperature today. Points kept the same.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the counter top cooler holding product above 41F. CDI-Due to the product in the unit for longer than 4 hours, the food product was discarded. Observed the salad toppings tray in the 3-door reach in cooler holding above 41F. The manager explained that the tray is removed from the cooler in order to prep salads. Ensure the product does not exceed 41F. CDI-The product was cooled down. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths being used to soak up water in the 2-door reach in cooler. CDI-The cloths were removed. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop handle stored directly in the flour container. CDI-The scoop was removed from the container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in both walk in coolers and to the hood vents. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leaks to the spray hose faucet in the dish room. Needs repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above ready to eat products in the salad 2-Door RI cooler. CDI-The tuna was moved to a different location. REPEAT. Observed raw tuna stored above steamed crab legs in the front 2-Door RI cooler. CDI-The two sheet pans were rearranged to allow for the cooked crab legs to be stored above the raw tuna. REPEAT. **Great job today on storage order. Points kept the same today, however points will be escalated during the next inspection if a violation is seen.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed 148F at the main dish machine. CDI-The machine was drained, and refilled. Afterwards the dish machine read at 161F. REPEAT. Observed 0ppm of chlorine sanitizer at the dish machine at the bar. CDI-The sanitizer was replaced and the machine was primed. The machine later read at 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque, spinach dip, and mushrooms hot holding below 135F. CDI-The bisque was discarded, and the mushrooms and spinach dip were reheated on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the table top cooler, the front 3-door reach in cooler all holding product above 41F. CDI-The fingerling potatoes, bean sprouts, tomato jam, and roasted garlic were discarded and the raw fish, and butter had been moved to the walk in cooler for rapid cooling due to them being out for less than 2 hours. *Huge improvement on cold holding. Points reduced today, however points will be escalated during the next inspection if there is a violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lobster bisque cooling in a tightly covered container in the produce walk in cooler. The product was at 100F. CDI-The bisque was removed and placed into an ice bath to finish the cooling process. The bisque was then moved to be reheated as it was need for the hot holding line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths being stored on prep counter not in use. CDI-The cloths have been removed.

4-501.11 Maintain equipment in good repair. Observed doors being kept closed by cloths to the ovens. The managers stated that new ovens have been purchased and are on order. REPEAT. Observed a missing light bulb to the hood vents. CDI-The light was replaced. REPEAT. *Points kept the same today due to improvement on repairs noted on last inspection, however points will be escalated on the next inspection if not fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in both walk in cooler, to the inside of the large 2-door reach in cooler on the grill line and to the outsides of the white bins holding dry storage. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the dry storage room, especially underneath the storage racks. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter. CDI-The drink was removed.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sinks not reaching at least 100F hot water. A VERIFICATION VISIT WILL BE MADE BY 8-9-2019 TO ENSURE THAT THE HAND SINKS ARE REACHING REQUIRED TEMPERATURES. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water jars stored in the hand sink at the bar. CDI-The jars were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out.

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 in chronological order in the folder. CDI-The manager had the tags ordered properly.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored above raw steak in the meat walk in cooler. CDI-The ground beef was moved to the bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed different types of charcuterie (purchased) stored below raw steaks, and raw eggs stored above butter and different food items in the meat walk in cooler, and raw eggs stored above food items in the front 2-door RI cooler. CDI-All items were reorganized to allow for proper food storage.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine not reaching required temperatures of 180F as it enters the manifold. CDI-ECOLAB was able to make a visit during the inspection and reset the booster heater. After the reset the dish machine was now reading at required temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the salad prep cooler (pull through cooler), the front raw steak cooler, spinach on the counter and several items on ice holding above 41F. CDI-All items were removed and placed reach in coolers to maintain temperatures. REPEAT.

3-501.13 Use approved thawing methods. Observed calamari thawing under running water of 84F. When food product is thawing under running water, it must be 70F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats/fruit flies in the facility. Increase pest control methods.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop with a missing handle stored in the sugar bin. CDI-The scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed several cooler doors, oven doors, and utensil drawers that do not properly close or open. The cooler door and oven doors are being kept shut by cloths. Needs repair. Observed a missing light bulb in the cookline hood vents. Have a light bulb added. *The damaged doors are causing some of the cold holding problems seen today.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed temperatures not reaching up to 160F for the wash solution at the dish machine. CDI-ECOLAB came out and was able to reset the booster heater and is now properly reading and reaching required temperatures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the meat walk in cooler. Have cleaned.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the facility except for at the dish machine. Temperatures are only reaching to about 85F at the 3-compartment sink, prep sinks, and the hand sinks. A VERIFICATION VISIT WILL BE MADE ON FRIDAY 8/9/2019 TO VERIFY ADEQUATE HOT WATER AT ALL SINKS. *Facility not closed today due to adequate hot water coming to the dish machine. Equipment can be properly washed, rinsed, and sanitized through the dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed several leaks to the plumbing at the prep sink and the plumbing at the sink with the spray hose at the dish machine. Also observed the hand sink at the bar not properly draining. Needs repair. Observed the floor drain at the 3-compartment sink not keeping up with demands from the sink. Overflow is occurring. There is a clog in the piping which is causing this overflow. Manager explained that they are waiting on the owner of the building to have the clogged piping repaired. Needs repair.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server sprinkle chives onto salmon dish using bare hands. CDI: EHS was unable to catch dish before it went out, but had PIC immediately speak with servers about prohibiting bare hand contact with any ready to eat foods.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked airline chicken breasts in under counter unit on cook line. PIC stated that chicken breasts are seared on each side but kept raw in the center. CDI: EHS provided non-continuous cooking application and PIC filled out on site and labelled par-cooked chicken as raw. Records will be made available for review by EHS during inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (diced tomatoes, caesar dressing, swiss cheese, and spring mix) holding above 41F in the salad prep top unit in back of facility. EHS had all out of temperature items not exceeding 45F sent to walk in unit for rapid cooling and PIC placed call for maintenence on unit to ensure it can hold 41F for next inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed napa slaw that expired on 02/09 and crab cakes with no date label that were made on Saturday. CDI: Crab cakes dated for 02/09 and napa slaw 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 butters (gorgonzola, cajun, and goat chz) and spinach on front cook line held using TPHC without time labels on them. CDI: EHS had PIC label all products with a discard time of 3 PM, as service stated at 11.

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 freshly prepared tomatoes cooling in a unit rated for holding at 49F during inspection. CDI: Diced tomatoes spread out on sheet pan and sent to walk in unit for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oils and spices along cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on counter at front cook line.

6-303.11 Intensity-Lighting - C Observed 0 foot candles of light in under counter units at front cook line.