PEPPERVINE

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 bar dish machine only able to achieve a maximum temperature of 154F during inspection. Bar dish machine is used to clean glass ware for non-alcoholic beverages. CDI - Maintenance contacted during inspection. Facility to utilize main dish machine for all glass ware until repair. 0 pts. 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 .

3-501.14(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 large container of ragu cooling since 1:15pm holding between 72F and 100F at 3:45pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Ragu voluntarily discarded. 1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 various foods in coffee lowboy and fish prep void of label identifying the date which it was opened or prepared, or held past the 7 day allotment. CDI - All items voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed cooling logs void of temperature check at hour 4 for every item tracked in the last month. HACCP plan states cooling items must be checked every two hours. Staff must begin taking cooling temperatures at hour four. Observed employee training log not completed since 2020. HACCP plan states staff who participate in HACCP plan must compete month long hands on training, and verbal knowledge test before signing training log and being allowed to independently partake in HACCP plan. PIC stated multiple employees who actively execute HACCP plan have not undergone this training. Staff training necessary. 10 day VR required. 1 pt.

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 ragu cooling in an ice bath with an ice wand during inspection. Ragu had not been agitated to promote consistent cooling and varied in temperature depending on where it was tested. Ragu failed to meet proper cooling parameters. CDI - REHS and PIC discussed alternate methods. Ragu voluntarily discarded. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed bolognese, cream sauce and potato cream sauce hot holding below 135F. Observed fried shallots sitting out on counter. CDI: Sauces were reheated to 165F. Shallots were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed carrots, broccolini and 2 containers of mushrooms above 41F. According to PIC items were left out on counter while line was being stocked. Some items were also inside deli containers stacked in plastic containers. CDI: items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 broccolini and slaw being held on TPHC, items were not listed on written procedures. CDI: PIC added them to written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 wiping cloths laying on top of mussels inside container. Remove linen

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in dessert prep drawers. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle cellphone then proceed to handle clean utensils without washing hands. CDI: Dishes were placed to be rewashed, food employee washed hands.

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 mushrooms vinaigrette with a prep date of 10/9 and a block of feta without a date. CDI: Mushroom vinaigrette was voluntarily discarded, feta was dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed ROP packages of raw meats and poultry and ROP packages of sous vide short ribs and spare ribs. Items were not labeled with the following statement “Maintain at 41F” as described in HACCP plan. VERIFICATION REQUIRED.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down touching cut cabbage.

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. Employee water bottle observed on top of clean oven trays on clean dish rack. Store employee drinks separately from clean utensils, such as a low shelf. 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 Mashed potatoes were cooling in walk-in cooler in deep pan at beginning of inspection. Some other TCS foods that were cooked today were cooling in refrigeration units on the line. Use walk-in cooler to rapidly cool TCS foods. Use shallow pans if using walk-in cooler to cool and leave the food loosely covered or uncovered. CDI - PIC moved warm TCS foods on line to walk-in cooler and spread out the potatoes on to a sheet pan to continue 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 .

3-302.15 Wash fruits and vegetables prior to use. Apples in prep top cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. CDI - PIC re-washed apples and took stickers off. 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. Observed one (1) water glass stored in reach in unit alongside food items held for resale. Observed one (1) container of salad dressing marked for family meal in WIC stored above tray of raw scallops. CDI - PIC placed personal food and beverages at lower levels to prevent potential contamination. 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 one (1) water bottle held above prep line at high shelving. Observed approximately three (3) water bottles above clean dishes at dish rack. CDI - PIC rotated beverages to locations to prevent contamination of clean dishes, linen, or food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dispose of water and ice used to calibrate thermometers in nearby handsink. CDI - EHS and PIC reviewed handsink requirements: handsinks may only be used for handwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of fried cauliflower with no date mark. Per conversation with PIC, cauliflower was prepared the day prior. CDI - PIC date marked bin accordingly. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) jar of vapo-rub stored at shelf above clean plates and prep area at desert station. CDI - PIC rotated employee medical supply to personal storage to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cardboard box with two (2) sealed containers of shucked oysters on floor of WIC. CDI - PIC elevated containers to available storage without verbal correction by EHS.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged in food prep (cooking shallots, preparing sous vide baths, etc.) with wrist watches.

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 one (1) single service plastic container used as a dispensing utensil. CDI - PIC removed container from dry rice and disposed of it. Store dry non TCS foods only with multi use utensils with handles.

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 in WIC parmesan sauce in large plastic container w/ lid on measuring at a temperature of 45F. PIC mentioned that the sauce was made yesterday (9/17) -CDI- PIC voluntarily discarded food item. 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 -Observed feta cheese, green goddess sauce, and bolognese sauce that were made yesterday (9/17/24) w/out date marking label. -CDI- PIC placed date marked on all containers. 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 - Observed parmesan sauce in a large plastic container with lid that was kept overnight, cooling parameter missed. -CDI- PIC was educated and food item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a a medium amount of metal pans wet stacked in clean storage shelves. -CDI- PIC relocated pans in the dish area to be cleaned.

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 part of the ROP machine food residue within the plates. -CDI-PIC removed plates and placed in the dish area to be cleaned.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp being thawed under running water measuring 82 degrees. CDI moved to walk in cooler to finish thawing.

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 two containers of TCS sauce that was passed the 7days. CDI PIC threw out the sauces. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 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 cloth covering mussels.CDI PIC removed cloth

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 sale date not recorded on numerous shell stock tags . 10 day verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed duck being cooked using non continuous cooking process without prior approval. CDI provided PIC with necessary paperwork for this process.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility taking the temperature of sous vide water and not the product temperature per CCP2 of the approved haccp plan. CDI PIC made changes to log and instructed staff on correct procedure per approved plan.

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 Swiss chard , corn, onions , roasted peppers at greater than 41 degrees in prep units which had been taken out to organize prep units and placed back to cool in tightly covered containers. CDI all items taken back to walk in to cool and proper cooling achieved.

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 linen napkins used in contact with fish in front fish drawers and towels used in contact with mussels in same unit. CDI PIC had linens and towels removed and switched to using wax paper.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two containers of roasted shallots and one gallon of milk held greater than 7 days. 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 one tray of cheese plates made yesterday not date marked . CDI PIC date marked product . Observed one container of roasted garlic not date marked. CDI PIC date marked product.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 boar bolognese cooling at insufficient rate to meet cooling parameters. Observed carrots and tuna cooling in prep units at insufficient rate to meet cooling parameters. CDI cooling methods changed and proper cooling achieved.

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 facility does not have written vomiting and diarrhea plan. CDI provided information relating to developing required plan

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility has gaps in recording temperatures twice daily as required by plan. PIC stated that facility is closed two days per week and that is why temperatures were not recorded. Advised that plans states that temperatures would be checked and recorded twice daily. PIC stated that was not a problem and he would ensure that this was being done. 10 day verification required. Repeat violation for rule number but this was a different issue.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed absorbent wooden stand for bucket to pour discarded beverages in use near dish machine . Advised to remove and switch to non absorbent stand for this bucket.

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 facility does not have max/min thermometers for both high temperature dish machines. CDI advised PIC of new rule requiring this equipment.

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 one opened tub of ricotta cheese. All other items throughout facility were properly date marked. CDI - PIC 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 complete consumer advisory on menu except that the disclosure asterisk was omitted next to the 24 ounce ribeye steak. CDI - disclosure asterisk added and menus all reprinted before inspection ended.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility has an approved variance for ROP of raw meats, ROP of cheeses, and ROP for sous vide items such as ribs. Facility is keeping logs for temperature checks twice daily but does not currently have an electronic temperature monitoring device in use, as required by the HACCP plan. VR - verification required. Will return next week on 9/16/21 to ensure a data logger has been purchased and is in use. No cold holding or cooling violations were observed today and temperature logs were current so no disposal was required by EHS. Also observed 2 wedges of Calvander cheese and 1 half wheel of Maytag cheese vacuum packaged but without any package labeling. Corrected by PIC voluntarily discarding cheeses.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed employee towel drying metal bowls. PIC corrected employee and had utensils rewashed.

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 food employee touch bread to test whether it is done and touch oranges and lemons with bare hands while shaving zest for pastries. Meringue immediately cooked after this process but remaining fruit kept in walk in cooler until needed for service. CDI - Bread reheated for about 3 mins and remaining fruit rewashed before storing in walk in cooler. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee using one handsink for filling ice bath. CDI - PIC educated staff to only use handsinks for handwashing. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed Bibb lettuce stored above RTE herbs and other washed produce. CDI - PIC rearranged storage order. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed butane canisters used for cambros stored above RTE foods and dry goods in dry storage. CDI - PIC moved these to lower shelf, not above food. -1-

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 carrots cooling at room temp at 90F at beginning fo inspection. CDI - PIC moved these to walk in cooler for rapid cooling. -0-

3-501.13 Use approved thawing methods. Observed raw shrimp thawing under cold running water at 77F. PIC educated that by definition, cold running water is 70F or below and that the farther local weather gets to summer temperatures, this method may be difficult to maintain due to the warmth of the cold water from the cold tap. CDI - PIC voluntarily discarded. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled container of oil stored above prep cooler in salad station. -0-

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 roasted garlic (12/18), red and golden beets (12/22), milk (12/18), boar bolognese (12/22), and half and half (12/18) being held passed their discard date. CDI. PIC voluntarily discarded items and held a short meeting with staff about date marking. (3pts)

7-102.11 Common Name-Working Containers - PF Observed unlabeled sanitizer bottle being stored in the bar area. CDI. PIC voluntarily discarded solution. (0 pts)

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed hose on in the back of the kitchen at the can wash area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy prep unit near espresso machine cold holding milk and other TCS foods above 41F. PIC voluntarily discarded and submitted service request. VR no later than 10/10 to ensure all TCS foods are cold holding at or below 41F. -1.5-

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 cooked potatoes, kimchi, egg white, cooked beets and house made barbecue sauce date marked for prep on 09/22-09/23 that should have been discarded 09/28-09/29. CDI - PIC voluntarily discarded and reminded staff to check all coolers daily for TCS foods that are expired. -1.5-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one container of burn cream stored in walk in cooler on top shelf above seafood. CDI - Burn cream states it must be kept refrigerated. Burn cream moved to bottom shelf in labeled container away from food to prevent cross-contamination. -0-

3-304.13 Linens and Napkins, Use Limitations - C Observed linens stored in direct contact with raw seafood in walk in cooler to keep seafood hydrated during storage in walk in cooler. -0-

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 chef de cuisine bare hand contact garnish. CDI - PIC voluntarily discarded and educated staff. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked peppers, poached eggs and green onions stored at room temp. PIC declared these will be held on time without a written procedure. CDI - PIC sent form via email. Form filled out. -1-

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: Kimchi porridge cooling at a rate of 4F per hour. CDI- see # 31 below.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Roasted porkbelly with no description on package to "Maintain @ 41F or below". Electronic Data Logger not in use. Malfunctioned and sent back to manufacturer. Facility will freeze cooked and cooled products until data logger is obtained. Verification of data logger within ten 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: Kimchi porridge in large, dense volume cooling at a rate of 4F per hour. CDI- Food pulled from walk-in, broken down into smaller portions, and placed in ice bath.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 buckets of sanitizer (one in kitchen and one in bar) at less than 150ppm Quat. Both were refilled with Quat at 200ppm. -0pts-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Duck breast is being hot smoked for a short time before being cooled back down and then cooked to order. Non-continuous cooking procedures were sent to PIC and a return visit is required to ensure implementation. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in salad prep top at 44F and yuzu at salad prep top #2 at 43F. Recommend discontinuing use of plastic containers inside the metal containers in the top of the prep units. Educated on 41F and lower requirement. -0pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 salsa verde, cooked potatoes, kimchi, and cut watermelon in walkin cooler beyond 7 days. Discarded. Observed short ribs packaged without a date mark. Logs provided date so the bags were dated during inspection. (-1.5pts)

3-603.11 Consumer advisory must include disclosure and reminder.-Pf Advisory at bottom of menu was missing disclosure, such as "These items may be served undercooked". Added to current menu. Also, removed asterisks from items that are fully cooked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer and bottle of bleach with water unlabeled. Discarded bleach with water and labeled sanitizer during inspection. (0pts)

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Labeling of vacuum packaged and sous vide foods was incorrect. The date packed was marked on the bag. Plan requires facility to label with a "use by" date and somehow mark that it must maintain 41F or lower. Return visit required to ensure proper labeling is in place. (-1pt)

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 quinoa, carrots and brussel sprouts stored in the top of a prep unit and inside the unit tightly wrapped. Temps hovered up to 77F. They were removed and placed on ice and then placed in walkin cooler. Whipped ricotta was not properly cooled down before being placed in top of salad prep unit (51F). Moved to ice bath during inspection. (-.5)