THE ARTISANS PALATE

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 canned artichoke, tapenade, pork belly, and sliced green tomato chow chow, all being held outside of 7-day parameter. CDI- PIC voluntarily discarded items. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in crates on floor not above 6 inches.

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 shelving for sauce cups needing cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without top lids.

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 ceiling vents with dust accumulation needing to be cleaned.

5-202.12 Provide at least 100F water at handsinks. Observed handsink at kitchen entrance without hot water due to faucet handle being in disrepair. PIC stated that plumber has already been contacted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed butter nut squash soup and tomato soup temping below 135F in steamwell. CDI- PIC removed items to be reheated due to being within parameters. 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 sliced cheese and curry chicken salad temping above 41F in ice bath. CDI- PIC had food employee remove items to be rapidly cooled and had additional ice added to container. *REPEAT* points not escalated due to overall improvement based on previous inspection. 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 rice and beans prepped 1/4, soup prepped 1/6, held in WIC. CDI- PIC voluntarily discarded items. Ensure TCS foods are held within 7-day parameter, day 1 being initial day item was prepped, cooked, removed from packing. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed smoked salmon being listed on menu without asterisk or wording to indicate item has not been fully cooked or is cooked to order. *REPEAT* VERIFICATION REQUIRED on or before 1/23/26 to verify consumer advisory has been updated.

6-202.13 Properly locate mechanical insect control devices. Observed two fly traps being held above doorways in the path of food prep and clean equipment storage. Relocate or remove devices.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed unapproved salt gun meant for neutralizing flying insects being stored in kitchen on end of dish rack near back door. EHS discussed potential for contamination with PIC. CDI- PIC had item removed to office to be discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink behind bar with ice in it. CDI.. Ice was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several good items above 41F..See temp chart ..CDI food was voluntarily discarded. Repair tech was called out during inspection. EHS will return in 3 days 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed food for CA was not marked by asterisk. CDI..Menus reprinted and website updated.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch.REPEAT

4-501.11 Maintain equipment in good repair. Observed RIC cooler ambient air at 48F EHS used thermometer and facility used its own thermometer. Repair tech was called out

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 ham in the WI, salmon in RI with expired dates. CDI. Items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering at start of inspection. CDI-PIC instructed employee to put on a hat, and the employee did so. 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 wrist chain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of yellow soup in RI at temperatures above 41F. CDI. PIC 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk from yesterday in RI without dates. CDI. PIC date marked. ****All other items are properly dated. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering at start of inspection. CDI-PIC instructed employee to put on a hat, and the employee did so.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. OBSERVED no written procedure for responding to a vomit and diarrheal event. CDI Provided PIC with one. They had it last time but couldn’t find it today. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer in buckets during active washing. CDI. PIC replaced it. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 items in the WI with expired dates. CDI. PIC indicated that they expired yesterday and facility was not opened. Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, chicken salad in CH unit at temperatures above 41F. The food was above ice. So the CH process was improved on the food by adding more ice and water to the food colder since it was taken out this morning. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the premises.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored less than 6 inches above the floor. Repeat ****improvement from last time.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting fruits with stickers on the them. CDI. PIC removed the stickers.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed PIC reheat tomato sauce to 139F for hot holding. -CDI- PIC reheated tomato sauce to 170F. -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-/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 housemade Cole slaw, chorizo, kale and tomato soup in WIC dated 11/22 (discard 11/28). Observed housemade aji, half and half, heavy whipping cream and whole milk with no dates. PIC unsure of when these items were opened. -CDI- PIC voluntarily discarded all items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed bottles of raid in facility. -CDI- PIC removed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in. Per PIC, she currently doesn’t have sufficient space but is planning to purchase additional shelving in the future. **REPEAT** -1-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf New menu item lacked disclosure. PIC added identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink with no lid on shelf of prep table. Ensure all employee beverages are closed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell egg whites stored over RTE desserts, sauces, and other foods on speed rack in WIC. CDI-PIC removed egg whites from WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

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 lamb stock from 5/16, hot pickled onions from 5/30, tomato soup from 5/30, roasted artichokes from 5/24 and 5/28, no date mark on black garlic in oil, chimichurri (garlic in oil) from 5/30, and cooked sausages from 5/25 and 5/26. CDI-All RTE TCS foods held past 7 days were voluntarily discarded by PIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of foods stored on the floor of the WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering at start of inspection. CDI-PIC instructed employee to put on a hat, and the employee did so.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash on the ground outside of the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed mixing top lid over recycling dumpster and both doors open on trash dumpster. Keep doors and lids closed to prevent the harborage of pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelf of prep table where foods were being held. Designate a separate area for employee belongings away from food prep.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shrimp being stored over container of artichokes in RI. CDI: Storage order rearranged for compliance. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed (Garlic in oil mixture) tapenade and cream cheese in RI with temperatures above 41F. PIC stated that tapenade had not been out of refrigeration today and that cream cheese was just worked with to prep. CDI: PIC voluntarily discarded tapenade and cream cheese was taken to WIC to quickly cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of produce and meats being stored in crates and boxes on floor in WIC. PIC states that space is limited and that they will try to keep food items off of the WIC floor. 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 container of cooked mussels in WIC with damp linens placed overtop of them. PIC stated it is to keep them from drying out. CDI: Linens removed from product and PIC to not use this method in the future.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 roasted beets at 69F and container of tomato sauce at 92F cooling at ambient room temperature on speed rack. CDI - Roasted beets were moved to walk in cooler and tomato sauce was placed in ice bath to rapidly cool to 41F or less. -0.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground pork thawing under running water in prep sink. Approved thawing methods include thawing item completely submerged under running water, thawing under refrigeration, and thawing during the cooking process. CDI - Ground pork was placed in a mixing bowl to completely submerge under running water. -0.5 points-

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 employee drink stored on prep table with cutting board and food. Store employee drinks in designated areas away from food, equipment, or utensils. CDI - Drink was moved to designated area. -0.5 points-

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 shell eggs stored above cauliflower in walk in cooler. CDI - Storage order was corrected. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - All employees put on head coverings during inspection. -0.5 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 build up of dust on condenser fan vent in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked octopus and cooked bacon wrapped dates with goat cheese cooling at ambient air temperature on speed rack in kitchen area. Both items were between 84F and 87F. CDI - PIC moved items to walk in cooler to continue cooling process. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses both quat and chlorine sanitizers in kitchen. A verification is scheduled for July 8th, 2022 to determine if establishment is in compliance. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup hot holding at 94F. CDI - Soup was reheated to 174F on stove top. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraint. CDI - PIC corrected employee and provided a hair restraint. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep table near sliced tomatoes and on dry goods. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. -0.5 points-

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 for cleaning vomit/diarrheal events. CDI - Written procedures were given to a reviewed with PIC. -0 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags without recorded date of when last shellstock tag from container was used. Shellstock tags are stored chronologically and are retained for 90 days. A verification is scheduled by November 5th 2021 to determine if establishment is in compliance. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed mechanical dishwashing machine with a chlorine sanitizer concentration of 0ppm. Container of chlorine sanitizer was empty. CDI - PIC replaced container of chlorine sanitizer. A chlorine sanitizer concentration of 50ppm was achieved. -REPEAT- -1.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. Rear door does not have air blade to prevent insect entry. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of food stored on floor of walk in cooler. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration of 0ppm at three compartment sink. Container of quat sanitizer was empty. CDI - PIC replaced quat sanitizer and a quat sanitizer concentration of 200ppm was achieved. -0 points-

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 egg and sausage cooling on speed rack in kitchen area. Egg and sausage were approximately 80F. Avoid cooling items at ambient room temperature. CDI - Sausage and egg were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink cups on prep table. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. EHS explained that 7 day window for date-marking INCLUDES the day of preparation. PIC was coached on proper inclusion of days to maintain future compliance. No observed date marked items outside of 7 day window.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce dairy products stored on walk in floor due to limited space. Recommend reduction of product order or amount of product prep to help with rotation and spacing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed prep utensils including, ladles, whisks, tongs stored on floor below air drying shelf. Storage on floor inhibits proper cleaning and increases risk of utensil contamination. Observed tasting spoons stored handle down increasing potential for hand contamination.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed left side dumpster without drain plug.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw duck eggs stored over RTE veggies in a container in the WIC. Observed raw shrimp over RTE cheese and sauces in the reach in. CDI-PIC put raw items on the bottom shelf REPEAT.

4-702.11 Before Use After Cleaning - P Observed 0ppm sanitizer coming out of the dishmachine. PIC had not used dishmachine this morning. CDI-PIC added sanitizer and it read 50PPM bleach by the end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in holding food at 42/43F, ambient air was 42F. PIC voluntarily discarded all TCS foods and turned the temperature. down on the unit. PIC will monitor the temperature throughout the day before putting back TCS foods.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 6 items (colelsaw, cheese grits, tomatoes sauce etc) that were past the 7day time window, some from 11/27. CDI-PIC voluntarily discarded all expired foods. REPEAT.

4-101.14 Copper Use Limitation - P Observed copper lined mugs being used for moscow mules behind the bar. CDI-PIC voluntarily discarded mugs and will let EHS know when they order new ones.

Repeat: 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee not washing hands in between glove changes. CDI: spoke with owner about employee training on proper handwashing. Owner will have meeting with employee to discuss proper handwashing.

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 tag for mussels kept in walk-in cooler. Owner stated that mussels are cooked then served in 7 days. Observed proper temperature and mussels were dated properly. CDI: owner is to call supplier for duplicate tag; advised to keep tags in chronological order by month for 90 days. Mussels have been cooked.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cooked meatballs stored below raw foods inside reach-in freezer in outdoor storage area. CDI: storage order rearranged.

Repeat: 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 several food product including tomato sauce, fennel pear soup, shrimp stock, pulled chicken, and shrimp stock that expired past 7 days inside walk-in cooler. CDI: tomato sauce was redated with with date taken from freezer and other products were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on fritatas and chicken salad held inside walk-in cooler. CDI: properly date marked.

General Comment: Observed fruit flies in kitchen and bar area. Notify pest control company for treatment. 6-501.111 Keep the premises free of insects, rodents, and other pests.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use on counter at bar area and wiping cloth stored under cutting board.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee return to kitchen from storage room without washing hands prior to work. CDI- hands washed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bagged onions stored over washed and zested fruit. CDI- removed

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 house made cole slaw, opened goat cheese and house made tomato. CDI- discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for half n half off temp. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of solution, identified by PIC as disinfectant. CDI- labeled

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed no-smooth and easily cleanable slate and absorptive wooden boards used to serve chartcuterie, according to PIC. No points not seen. Facility to begin using parchment paper