GRACE OMALLEYS IRISH PUBLIC HOUSE

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink by back door. CDI rewashed at handsink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling pitcher at handwashing sink. CDI action stopped. 6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at one of the handsinks. CDI signs provided.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed strawberries with white growth on the surface. CDI items discarded.

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 dish machine not reaching 140F. ECOLAB onsite to repair. Repeat. Verification required. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed piping bag of potatoes sitting on top of hot unit at 120F. CDI potatoes discarded. Suggested keeping got in the pan or using TPHC and discard within 4 hours. 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 items in prep tops above 41F some items were overstacked. Interior of unit ambient is at 38F. CDI TCS items discarded and replaced with new product. Observed ambient temperature of walk in unit at 43F and TCS items holding from 40-43F. During inspection unit dropped back down to 39F and foods dropping back down in temperature before leaving. PIC called repair person to check units and verify unit is operational. Review temp chart for items not holding Verification 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 .

3-501.15 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 curry sauce that was cooling in deep metal pan. CDI employee separated product into two shallow pans. Product dropped over 20F with change. Observed items cooling in reach in unit and 1F change. CDI items moved to walk in cooler to cool down. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee drinks stored next to food by dry storage and on countertops next to utensils and equipment.

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 dish machine not reaching 160 on high temperature dish plate and register 158 degrees F then 140 degrees F. CDI, EcoLab arrived and calibrated dish machine. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed first aid kit stored on prep table. CDI, first aid kits relocated for proper storage.

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 container of flour and oil not labeled. Repeat.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in cooler. Repeat.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water not provided at hw sinks and 3 compartment sink at 110 degrees F. CDI, facility maintenance arrived when on site and found Hot water unit tripped calibrated hot water unit and hot water now provided at required temperate. See temperatures observation chart.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee plants and bags stored on prep table .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels jammed in dispenser. CDI, towel dispenser repaired so not jammed and towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potato and soup hot held below 135 degrees F. CDI, foods reheated to greater than 165 degrees F. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 corned beef and cheese overstocked above 41 degrees F. CDI, foods 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pa sta. Observed flour and dry food ingredients in white storage containers not labeled by common name of food ingredient.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a deep dish of individually wrapped sliced corn beef with the top layer at 48F. The bottom layer was 41F. PIC stated that the flip top door had been open during lunch hours. -CDI- PIC removed the sliced corned beef from the packages and placed them on a sheet tray to be quickly cooled. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while being stored as clean. -CDI- PIC separated the containers to allow proper air drying. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup on the non-food contact surfaces of the deli slicer. -CDI- PIC disassembled the deli slicer and cleaned the necessary areas. REPEAT*** (0.5 pts)

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 high temp dish machine activity being used temp below 160F for three cycles. After waiting 10 minutes and running the machine again, the temperature was 166F. -CDI- PIC rewashed and sanitized the dishes that were previously ran, and a technician from EcoLab showed up for maintenance during inspection. (1.5 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight build up on the deli slicer. -CDI- PIC placed the deli slicer parts in the dish pit to be rewashed and sanitized. 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 beef stew said to be holding temp at 118F. PIC stated that the stew was placed in the HH unit around 10:30am, the item was still within the 2 hours to be reheated. -CDI- PIC quickly reheated the beef stew to 177F. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed one avocado said to be washed with a sticker still attached to it. -CDI- PIC removed the sticker and rewashed the avocado. Due to severity, no points deducted. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked while being said to be clean. Separate dishes to allow proper air drying. (0.5 pts)

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 multiple gaskets soiled with build up. Increase cleaning frequency. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris while being stored as clean. CDI: Item was broken down and placed to be washed. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed potato and leek soup cooling since last night above 41F. CDI: PIC voluntarily discarded 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed 2 different containers of employee medicines being stored above clean sheet pans and bulk containers of flour and rice. CDI: Medicines were relocated

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed potato and leek soup cooling inside a large metal container in a thick portion. CDI: PIC and EHS discussed cooling methods. 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 .

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 one bulk container of flour not labeled. CDI: PIC labeled item during inspection. Points decreased due to improvement from last inspection.

4-501.11 Maintain equipment in good repair. Observed heavy amounts of ice build up in 3 door reach in freezer inside back room.

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 build up of food debris inside reach in freezer in back room. Clean as needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed several pans of TCS foods in flip top with no date mark. PIC states that all food was cut and prepped today. CDI PIC placed correct date mark on all TCS foods. -1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed no label on salt and pepper containers. CDI PIC labeled salt and pepper containers. -1 points

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and use bare hands to turn off faucet to hand sink. CDI: PIC rewashed hands and used paper towel as a barrier to turn off faucet.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter through back door wearing gloves and proceed to handle clean plates that were passed through dish machine. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle clean equipment and utensils. Plates that were touched with soiled gloves were returned to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings being held in WIC that per PIC are initially cooked to 135F, cooled in WIC and cooked to at least 165F when customer places an order. CDI: PIC stated facility will no longer use non continuous cooking methods for chicken wings and will fully cook wings initially prior to cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of feta cheese being held on prep counter at 72F. CDI: PIC voluntarily discarded feta cheese.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 compartment sink. Repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from shelf containing clean equipment and utensils. CDI: PIC relocated employee jacket to a designated area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up bucket in hand sink near dish machine. CDI: PIC removed bucket and instructed employee not to use hand sink for other purposes than hand washing. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inside of bulk ice machine. Clean as needed.

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 a container of corned beef in WIC with a date mark that said “wings 9/14”. Overall good date marking system was observed. CDI: PIC date marked container with correct label as they were prepared on 9/16.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of vegetables and 4 large plastic containers of various food items being stored on floor in WIC. CDI: PIC placed items on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on clean storage shelf. CDI: PIC separated containers to allow for air drying. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) food employee rinsing one (1) table rag in handsink. CDI - PIC and EHS coached employee on proper handsink usage. No other handsink or handwashing violations were observed at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed internal ambient temperature of main WIC at a temperature of 49F. PIC and head chef stated that internal temperature was initially observed at 41F as recently as two hours prior. CDI - Repair personnel arrived on site to calibrate cooling equipment and improve cooling and cold holding of TCS foods. Final ambient temperature of both outdoor and main WIC were observed at less than 41F. TCS food items were cooled within 4 hour cooling window via rotation to calibrated cold holding equipment and/or placement into ice baths. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife handle contacting shredded lettuce in prep top 1. CDI - Knife was rotated to ware washing machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) recently sanitized food containers at drying rack stacked while wet. CDI - EHS separated bins to improve air drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) boxes of single service articles (plastic cups) on floor in storage room. Maintain items at least 6 inches off the floor at all times.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones stored on top of non food contact surfaces of cups at storage rack. CDI - Employee headphone were rotated to lower elevation to prevent potential contamination.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) box of molding oranges stored within outdoor Beer WIC. CDI - Box of molding produce was voluntarily disposed of by PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed cherry tomatoes stored above ready to eat food items (cake slices, fully cooked meatballs) in WIC. CDI - WIC storage shelving was reorganized to prevent potential contamination. EHS provided PIC with WIC storage order chart. For more information on food storage order please visit: http://meck.co/FoodSafety

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 two (2) containers of sliced tomatoes and two (2) containers of washed cut lettuce in the WIC without effective date labels. Food employee verified that these smaller portion containers had been prepared in the previous shift. CDI - Appropriate date marks were affixed to prepared working containers of 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: 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 (1) pan containing three (3) bags of cooked chicken wings in Aisle Prep Unit underside date marked 02/11. Kitchen food employee stated it was probable that these bags were placed into the previously dated pan at a later date and that the label for the pan was most likely inaccurate as to when these items were placed. CDI - Food employee voluntarily discarded out of date TCS food items. REPEAT.

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 two (2) ROP filets of salmon placed in WIC without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish with kitchen staff. Cuts were made to ROP fish to remove them from deoxygenated environment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with a watch and cord bracelet during food prep. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sliced tomato and lettuce stored in containers in the middle prep unit underside and fryer area prep unit underside, respectively, without covers.

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 (1) container of frozen peas and one (1) container of washed cut lettuce in the grill area prep unit underside and middle prep unit underside, respectively, without effective date labels. Food employee verified that these smaller portion containers had been prepared in the previous shift. CDI - Appropriate date marks were affixed to prepared working containers of 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: 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 chipotle mayo and tomato paste in the WIC date marked 10/09 and 10/17, respectively. CDI - Food employee voluntarily discarded out of date TCS food items.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of Pepto-Bismol stored on shelving above soup station. CDI - Pepto-Bismol was relocated to separate storage to prevent potential contamination.

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 two (2) bottles of olive oil stored at the grill area without working labels. Observed two (2) working containers of salt and one (1) container of pepper with no working labels. Observed one (1) working container of breadcrumbs without working label beneath prep table. REPEAT. CDI - Olive oil bottles were placed within a labeled metal container. Working labels were placed directly onto spice containers. Labeling options were discussed with food employees, including labeling stations and placing working containers within a labeled bin or container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly in kitchen area over the course of the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemons stored in outdoor beer WIC directly on the ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with a watch during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) ware washing employee with no effective hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) Tupperware container of employee food stored on WIC shelving above ready to eat food items. CDI - employee food container was relocated to prevent potential contamination and intermingling with food stored for customer consumption.

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 individually wrapped lamb legs on a cooling tray stored above frozen peas in the outdoor reach in freezer. CDI - Regulatory authority reoriented reach in freezer to prevent potential contamination. REPEAT 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 uncooked sausage stored over fish and cooked chicken wings in prep unit 1 underside and uncooked burger patties stored over salmon and shrimp skewers in prep unit 2 underside. CDI - Regulatory authority reoriented prep units to prevent potential contamination.

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 soil in the dispenser nozzle of bar area hose dispenser. CDI - PIC removed nozzle from hose and placed in a prepared sanitizing solution.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer in the kitchen and bar areas without effective labels. CDI - Spray bottles were labeled as working containers.

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 two bottles of olive oil stored at the grill area without working labels. Observed faded and torn labels on a working container of hot sauce and barbecue sauce, respectively. CDI - Olive oil bottles were placed within a labeled metal container. New labels were applied to the working bottles of barbecue sauce and hot sauce.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during establishment operating hours. CDI - Dumpster doors were closed before returning to the premises.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp stored over Brussel sprouts in reach in cooler. Observed raw beef stored above cheese in walk in cooler. CDI - Storage order rearranged. - 0 -

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine reading maximum temperature of 145.6F. A VR will occur no later than 3/31/2022 to ensure dish machine has been repaired. Facility utilizing 3 comp sink to sanitize all food contact surfaces. - 1.5 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items on floor in storage room. Maintain items at least 6 inches off the floor at all times. - 0.5 -

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored above facility equipment in kitchen area. Observed phone stored on prep surface. Observed sunglasses stored on server line. - REPEAT - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available in facility. CDI by education. PIC was emailed vomit and diarrheal plan, as well as summary of food code changes. - 0 -

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above raw beef and raw burgers in walk in cooler. Observed raw chicken stored above raw burgers in reach in cooler. CDI - Storage order rearranged. - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed few cases of club soda stored on floor in back storage room. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employees without hair restraints. - REPEAT - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on cutting boards throughout prep line. Maintain in-use wiping cloths in sanitizer buckets. - 0.5 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of measure in hot water sanitation temperature in high temp dish machine. CDI by education. PIC was provided with recommendation link of a high temp dish machine. Please have max/min thermometer by next inspection. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and speaker stored above facility food items and equipment in dry storage. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored above prep top next to clean dishes. Observed several other employee drinks store on prep surfaces throughout facility. CDI - Drinks removed. - 1 -

2-301.14 When to Wash - P Observed dish employee handle soiled dishes then move to handling clean dishes without first washing hands. CDI - Hands washed, contaminated dishes rewashed. - 2 -

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 tomato soup (7/26) and citrus vinaigrette held past 7 day date mark. CDI - Items voluntarily discarded. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees handling food wearing hair restraints. - 0 -

4-501.11 Maintain equipment in good repair. Observed middle prep top with torn gaskets. Replace. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at the bar not used for hand washing. Employee explained they use the hand sink in the kitchen. CDI-Explained the hand sink is needed in the bar area and to maintain access and keep stocked with soap and paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above potatoes in the walk in cooler. CDI-The potatoes were relocated.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed curry sauce not cool to 70F within the two hours. CDI-The sauce was placed back onto the stove to reheat and begin the cooling process again.

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 labels on kale, curry vegetables and rice. CDI-The three items were prepared yesterday and were properly back dated. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed curry sauce cooling in a large drop pan. CDI-The curry sauce was placed back onto the stove top to reheat. Use small, shallow pans when cooling food items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage at drink prep station. CDI- removed

3-201.11 Use food from approved sources only. -P Observed food from Sante Restuarant stored in outside reach in. CDI- called to remove

3-203.12 Shellstock, Maintaining Identification - PF Observed tag removed prior to sale of all the mussels. CDI- voluntary discard

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mutliple TCS foods in rpep top 1 cold held above 41F. PIC unclear as to how long out of temp, just set line; unit left open. All other units and ambient temp 39F. CDI- removed to walk in cooler to cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Only one container of cooked broccoli not date marked. CDI- date marked ; no points

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on sone dry granular foods 3-203.11 Molluscan Shellfish, Original Container - C Observed mussels not kept in orignal container. see #12

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine final rinse at 150F-170F. CDI: Dish machine fixed during inspection by maintenance person.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheating in steam table from 11am still below 165F. CDI: Product voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed potato leek soup at 2 hours from cooling starting above 70F. CDI: Product rapidly reheated to over 165F.

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 corned beef. CDI: Product dated with cut date of yesterday. REPEAT VIOLATION Significant improvement from previous inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on brunch menu. Observed no asterisk on steak or salmon offered as protein on salads. CDI: Brunch menus removed from circulation. Asterisk added with marker onto menus. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potato and leek soup cooling in deep pan in walk in. CDI: Soup rapidly reheated.

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 scoop handle stored in breading. CDI: Scoop removed.

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 stored out of chronological order. CDI: Tags organized. Observed no shellstock tag with shellstock in pans. CDI: Tags moved to the bins with the shellstock. Observed facility is writing the date that the shellstock is brought into the facility, not the date the last one is sold on the tag. VERIFICATION REQUIRED REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in walk in. CDI: Items rearranged.

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 lettuce date marked 9/11 when it was cut 9/10, risotto dated 9/10 when it was cooked 9/8, and blue cheese dressing dated 9/10 when it was mixed 9/9. CDI: Products properly labeled. Observed russian dressing from 9/1 and steak sauce from 9/4. CDI: Items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on lunch or dinner menus for items under cooked. Observed no asterisks or consumer advisory on brunch menus. VERIFICATION REQUIRED

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of aleve stored over prep area and clean silverware. CDI: Aleve relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of fruit stored on floor in walk in cooler. CDI: PIC placed cases on full hotel pans to elevate off of the ground. PIC stated that new shelving has been ordered but is supposed to arrive this week.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean lids stored in large container with crumbs/food debris. Observed ice wand stored directly on bottom of reach in freezer. CDI: Ice wand washed/rinsed/sanitized and protected when placed back in the freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/trash around dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failed to ensure proper cold holding/TPHC, proper cooling, proper hand-washing and proper sanitization during inspection. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or above food prep surfaces. CDI- discarded

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed multiple hand washes during busy service period fail to last more than 7-8 seconds. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees changing gloves with no first hand wash. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher moving from soiled to clean without hand washing and observed food employee dredge raw fish with gloves cahnge gloves but not wash hands and start plating rte foods. CDI- discard, removed plate, hands re-washed; PIC coached, VR

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bar hand sink with(attached soap dispenser) used as dump sink. VR

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 mussels and no tags. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P P Observed food employee dredge raw fish with gloves change gloves but not wash hands and start plating rte foods. CDI- discarded, plate removed and hands washed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks with changing gloves or washin hands. CDI -coaching VR

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 50 ppm QAC. CDI- remade to 150 ppm

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed thick, viscous potato soup and sheperads pie cooling in low surafce area, high volume plastci container with an ice paddle at room temperature. Rate cooling not applicable during heavy service period; will be assessed in VR visit. CDI- Cooling procedure changed to multiple shallow metal trays/pans by inspector to force successful cooling in walk in cooler. Points not taken because rate trial not completed VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. CDI- placed on temporary TPHC

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed thick, viscous potato soup and sheperads pie cooling in low surafce area, high volume plastci container with an ice paddle at room temperatureRate cooling not applicable during heavy service period; will be assessed in VR visit. CDI- Cooling procedure changed to multiple shallow metal trays/pans by inspector to force successful cooling in walk in cooler. Points not taken because rate trial not completed VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers of food unlabeled, salt etc

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping and damp wiping cloths on cutting boards.