RH ROOFTOP RESTAURANT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, potatoes, and shredded chicken held hot below 135F CDI.. Items were voluntarily discarded . 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 items cold held at above 41F. Please see temp chart. Items were voluntarily discarded.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray sanitizer stored with large sheet pans. CDI.. Spray sanitizer was placed with other chemical

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 outside of Ice shot with brown build up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Food debris in 2 hand washing sinks. CDI..Sinks were cleaned out during inspection. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris. EHS will not escalate points CDI..Slicer was sent to dish pit to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food above 41F.. CDI items were sent to WIC to quickly cool REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 shaved that had passed expiration window . CDI..Food 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink. CDI sink was cleaned during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible debris on utensil's and tomato chopper stored as clean. CDI..Items moved to dish pit 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast , and pooled eggs above 41F. CDI. Chicken was voluntarily discarded and pooled eggs sent to quickly cool down..REPEAT didn’t escalate points a significant improvement from 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 .

3-501.15 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 sliced tomatoes cooling in tightly packed containers not allowing air to circulate .Tomatoes still had time to cool, Tomatoes cooled 4 degrees in 14 minutes. CDI tomatoes were moved to WIC and divided to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squeeze bottles without labels to identify content.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wear wrist watches.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility cannot confirm employees have been informed of responsibilities for reporting certain symptoms and illnesses. Some management could not name symptoms. PIC not confident staff would be able to name symptoms and illnesses if interviewed. CDI- REHS to send facility sign off sheet with educational materials. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 at grill drinking from a cup with no straw or lid. PIC notified.

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 : Employee touched shredded cabbage on sheet tray with back of hand to check temperature of food. Portion of cabbage affected by bare hand contact voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. : Found bins of shredded red and Napa cabbage tightly covered in high volume that missed the four-hour cooling window. Red cabbage missed by a few minutes, allowed to spread out on sheet tray to facilitate quick cooling. Napa discarded voluntarily as it had missed window by and hour and a half. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P :Cooked garlic at grill holding 92.0 F. 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 shaved ribeye, cooked artichokes, scramble mix, pickled onions , Chinese vinaigrette, dehydrated grapes cold holding above 41F. CDI- All voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Observed employee preparing TPHC holding labels to place on various butters held on TPHC on counter. Butters were above 70.0 F with no TPHC labeling present. CDI: All voluntarily discarded. New butters brought out that were all 41.0 F. TPHC labels placed on butters. Observed items on cooling rack at grill said to be on TPHC were mislabeled with 24 hr discard time. All voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found covered bins of shredded red and Napa cabbage from early day prep miss four hour cooling window. CDI- see # 20 above. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a metal pan, several scoops, and pieces to a food chopper with visible food debris that were stored as clean. Observed slight food build-up on the back of deli slicer blade. CDI- Items were taken to dish area to be washed/rinsed/santized **REPEAT** 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop stored in a container of water at room temperature. CDI- PIC discarded the water and took the utensils to the dish area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans in the clean dish storage that were stacked wet. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed all lowboy units and grill drawer on the line in disrepair. See comments. 3-day VR. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food processor lid with significant damage, plastic was starting to peel away from the lid. CDI- PIC voluntarily discarded the equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked sausages and cooked chicken stored stored below raw ground beef in the WIC. CDI- PIC corrected storage order during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean scoops with food debris stored in clean dish storage area. CDI- PIC removed the dirty scoops to be re-washed, rinsed, and sanitized. No point escalation due to improvement. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shaved ribeye, arugula cooked potatoes, cooked artichokes, and feta cold holding above 41F. CDI- PIC moved items to lowboy to cool down to 41F. Shaved ribeye, arugula 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of oil and honey that were not labeled. CDI- PIC labeled the items.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the prep line that had a sticker and had not been washed. CDI-PIC removed items from the prep line and they were properly washed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans in the clean dish storage area that were wet stacked. CDI- PIC removed the pans from the clean storage area and took them to be washed/rinsed/sanitized. Points were not escalated due to overall improvement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the facility using surface cleaner sanitizer with no test strips available. EHS and PIC determined that lactic acid test strips are needed. PIC stated they will order test strips. 10 Day VR REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lettuce chopper stored clean with food debris attached. Stacked pans with food residue attached. CDI- PIC moved all back to dish pit for re-processing. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Boneless chicken breasts removed from cooking process and placed in holding equipment at 141.0 F. CDI- PIC returned to cooking process and chicken reached 166.0 F.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Two aiolis made in house contain raw eggs but not indicated on menu. CDI- PIC made corrections today.

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: Aioli containing raw eggs in squirt bottles and sliced tomatoes tightly stacked and tightly covered while in cooling process. CDI- PIC voluntarily discarded aioli and vented sliced tomatoes. 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. Wet stacking of containers at drying shelves in prep room. Employee using cloth to dry trays.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Lox stored over RTE potatoes and artichokes. CDI- Lox moved to below RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Chicken jus 44.0 F in WIC from previous day. CDI: discarded voluntarily. Jus was in a deep container and covered. 42.0 F on edges of containers, 44>0f in center of container. 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 .

3-501.15 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: Chicken just did not cool properly from overnight due to dense volume and tightly covered. Discarded CDI. Honey butter cooling in inadequate ice bath. Ice baths are best for liquid foods or foods that have a high moisture content. Regular stirring must occur to facilitate the cooling. Solid foods or those with low moisture content are best cooled spread out in shallow pans.. CDI-butter spread out in shallow pans. Honey butter spread out in shallow pans, cooled 15 F 45 min, from 65.0 F to 50.0 Sliced ribeye cooling tightly covered and stacked in layers in deep containers. Food was 47.0 F. CDI- layers spread out in one layer in shallow pans in WIC. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. : found chicken jus 45.0 F in center and 43.0 F at edges of container in WIC. Prep date of 2/27 on date label. CDI- discarded voluntarily. Found blanched artichokes from previous day 43.0 F. CDI- voluntarily discarded. Found heated mushrooms in portioned bags tightly stacked and covered. Temperature of food was 84.0 F after 2.5 hours. CDI- voluntarily discarded. Cooked garlic and blanched artichokes from previous day 43.0 and 44.0 F. CDI- discarded voluntarily. 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:Soft boiled eggs 119.0 in hot unit. CDI- voluntarily discarded by PIC Travis.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prepared butters in reach in cooler at grill area 45.0 F. CDI- discarded. sliced tomatoes from morning 50.0 F at prep top. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many TCS foods with inaccurate labels. Some labels had been printed about the time inspection began but temperatures of food indicated the date and time on some labels was inaccurate. Remember that the start date on a date marking label should be the same as the original prep date. For example, today, shaved ribeye slices bore today’s date with time of label printing of 10:23 am. Whole ribeye could not have been cooked, cooled, then sliced 2.5 hours before inspection began. Found chicken stock not dated. Allowed to date with yesterday’s date. Return visit to evaluate facility date marking system within 10 days 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 .

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 : chicken jus in dense volume and covered did not cool properly from overnight. See # 20 above. Sliced ribeye tightly stacked in small containers and covered at 48.0 F CDI- spread out in thin layers. Food dropped to 39.0 in an hour. 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. Wet stacking of containers at drying shelves in prep room. Employee using cloth to dry trays.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Prep room staff could not adequately describe reportable symptoms and illnesses. Education provided and educational materials pointed out posted on wall. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washing hands for just a few seconds. CDI- education and training provided by PIC. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in prep room inaccessible due to stacked pans in basin. CDI- cleared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: shaved ribeye, herb butter, chicken jus, roast red garlic held above 41.0 F on counter and in reach ins. Refer to temperature chart. 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 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 is not been labeled, or if the label is incorrect. -P: House made pickles made with hot temperature brine being held for 14 days. Product that had been held for more than 7 days voluntarily discarded. Pickled red onions dated 9/13. Voluntarily discarded. Beef jus being date marked for 30 days. 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 .

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Manager turned off hand sink faucets with bare hands after washing. CDI- corrected by EHS, and hands re-washed.

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 : Manager touched one RTE baked potato in WIC. CDI- discarded potato. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at coffee station hand sink. CDI- soap supplied

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Cleaner / sanitizer not labeled. CDI- labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found portioned lobster packages stacked tightly in pan and cooling tightly covered in WIC. CDI- spread out on shallow tray in WIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Debris clogging most spray ports on interior of dish machine at dish pit adjacent to plating line. CDI- disassembled and cleaned while on site.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: aiolis containing raw eggs stored over boiled eggs. CDI- moved boiled eggs to upper shelf. 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: Found shaved ribeye and portioned mushrooms above 41.0 F in holding at prep top. Portions were at the top of overstacked containers. CDI- tops of stacks discarded to level of food at 41.0 F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found shaved ribeye dated 3/27 that was actually cooked prior to 3/27. Found fried artichokes dated 3/29 that were opened from container days previous. Found one whole cooked ribeye from previous day not dated. CDI- dated. Employee training needed on proper date marking of food. Employees are changing dates on new food containers instead of using same date on label when transferring food to new containers. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found potato mix containing cream and butter cooling tightly covered and in deep volume in WIC (122.0 F). CDI- moved to ice bath. See temp chart. Found sliced tomatoes from 9:30 am tightly covered and densely stacked in reach in (65.0 F). CDI- moved to WIC and transferred to shallow tray. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed dish washer handle clean dishes after dirty dishes without washing hands or changing gloves. CDI - PIC educated the dish washer on proper hand washing procedure dish washer proceeded to wash hands. Soiled dishes recycled.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. One sink (prep kitchen) inaccessible for use due to water being too hot for employees to use. CDI- hot water adjusted for sink. Other sinks cleared for use.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . See # 35 below. Shaved ribeyes were not cooling at a rate that would meet cooling time/temperature parameters. Temperature change was 0degrees F over thirty five minutes. CDI- see #35 below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter stored at room temperature on speed rack outside WIC. CDI - Butter was moved into WIC to be cooled down.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed soft boiled eggs and potato purée being held on TPHC without a time label. CDI - Employee put time on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of shaved ribeye cooling in the walk-in. Temperature did not drop in thirty five minutes. CDI - ribeye was taken and put on sheet pans for rapid cooling. Observed containers of shaved ribeye cooling on prep line. CDI - items were moved to WIC and placed on sheet pans.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two hand washing sinks in kitchen blocked by stored items. One sink inaccessible for use due to water being too hot for employees to use (employee attempted to wash hands and could not due to temperature of water. CDI- hot water adjusted for sink. Other sinks cleared for use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Roasted chicken thighs/ legs 120.0 F in hot box. CDI- voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Reach for dairy products holding all foods checked at 46.0 F. CDI- Unopened milks and half / half’s moved to WIC. Opened products discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found whole ribeyes dated as cooked 7/25. Found sliced ribeye from 7/25 batch dated with 7/27; date of slicing. CDI- date corrected, discussion with PIC and employee that dated sliced ribeye about proper date marking and hazards associated with improperly date marking. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found garlic/oil mixture 78.0 F in deep volume and covered in WIC. Found Delice cheese sliced and cooling tightly covered in WIC 53.0 F. Found several items cooling in prep tops at front line. CDI- garlic oil mixture split in volume and moved to freezer. Cooled to 35.0 F within an hour. Delice cheese uncovered. Prep top items moved to WIC for cooling. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Rosemary aioli containing raw eggs stored above ready-to-eat foods in WIC. CDI- Aiolis moved to bottom shelf of WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Boiled eggs in hot holding 100.0 F. Boiled eggs placed on TPHC and to be added to list of foods held on TPHC. Follow-up within 3 days to see that procedures are written and being followed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep tops along line not holding food at 41.0 F or below. Cold drawers and lower reach-ins holding TCS food at 41.0 F or below. Staff had called for emergency service but continued to use the prep tops. Tech arrived while on site. Follow up within 3 days to see that service has been effective. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Facility could not produce written TPHC procedures for burratta peppers, potato purée, various butters held at the line, roasted chicken. Butters being labeled with start time of 10:00 but were over 60.0 F at that time. EHS sent TPHC template to management. Fill out and have ready for Health Department review within 3 days.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Roasted Half Chicken on menu contains asterisk for Consumer Advisory. Remove asterisk for this item from menu. Chicken option for add on to salads is asterisked. Remove asterisk from this item. Proscuitto asterisked on two menu items. Proscuitto is not required to be covered under Consumer Advisory. Remove asterisk from menu. Follow up to ensure this has been done within 10 days.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Debris clogging spray ports on interior of dish machine at dish pit adjacent to plating line.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . See # 35 below. Whole ribeyes were not cooling at a rate that would meet cooling time/temperature parameters. Temperature change was 5 degrees F over ninety minutes. CDI- see #35 below.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Clarified butter holding at broil area 92.0 F. CDI- clarified butter permanently added to TPHC food items

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 . Sliced ribeye in portioned bags had “Monday” as prep date. This was the date the cooked ribeye was sliced and portioned. Ribeye was cooked previous day. Date marking shall reflect the earliest prep date, which in this case is the cook date. CDI- dated one day previous.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Observed foods to be held on TPHC being placed on TPHC at temperatures above 41.0 F CDI- starting time adjusted to reflect time food was 41.0 F. Food held on TPHC not labeled (peppers for burrata, sliced tomatoes). Labeled.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu indicates half chickens are covered by Consumer Advisory. Prosciutto covered by Consumer Advisory. Crispy artichokes covered by Consumer Advisory. These items do not require Consumer /Advisory according to process and product. Remove asterisk from these menu items. Verification within 10 days.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 . Whole ribeyes were 120.0 F when removed from cooking. Ninety minutes later whole ribeyes were 116.0 F. Discussion with PIC about cooling large volumes of food (meats); ribeyes were cut into quarters to facilitate cooling and placed in WIC. Found clarified butter cooling in WIC tightly covered, 77 F after close to 2 hours according to PIC. Butter voluntarily discarded.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Debris clogging spray ports on interior of dish machine at dish pit adjacent to plating line.

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: Aioli containing raw eggs stored above bread in WIC. Food re-arranged to where contamination cannot occur.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with pink build-up accumulating on interior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: boiled eggs in water at plating line were 43F, water was 43F also. Eggs boiled today. CDI- moved to WIC for rapid cooling. Eggs dropped to 41F within 30 min. Points not escalated due to improvement from last inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety: Facility has corporate document with instructions for facility to follow when writing TPHC procedures. Facility does not have their own procedures for items held hot and cold on TPHC. Upon entry, employee was observed marking TPHC foods with time labels “10 am-2pm”. Inspection began at 12:45 pm. CDI-PIC used template to fill out procedures for TPHC to be held in facility and produced upon request during future inspections.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Debris clogging some spray ports on interior of dish machine at dish pit adjacent to plating line.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Conversation with PIC and employee revealed gaps in required knowledge / where reportable illnesses and symptoms is posted. Sent PIC Employee Health Policy training form.

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: Found whole roast ribeyes cooled from overnight still at 42F exterior and 47 F interior. CDI- two roasts voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found multiple TCS foods above 41F holding at prep line. Refer to temperature chart. Some containers contained over-stacked contents exposed to warm air from heating equipment in close proximity. CDI-Foods moved to freezer and coolers for chilling below 41F.

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: Whole ribeyes cooled overnight did not reach required temperature. CDI- See #18 above.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Soap dispenser in prep room handsink falling off wall. Secure to wall.

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 partially cooked whole chickens that are held using TPHC without written procedures. Observed various oils (with garlic), unsalted butters, roasted tomatoes, and parm cheese with written procedures, but no begin time marked. CDI-PIC voluntarily discarded the chicken and will fill out TPHC form prior to continuing with process. EHS emailed PIC TPHC form for chicken held using TPHC. PIC stated all other food items were taken from walk-in cooler at 10:30. EHS observed all food items discarded at 2:30 during inspection. EHS discussed with PIC the importance of having and following written procedures for TPHC food items. General comment: the establishment is currently curing (salt, granulated sugar, granulated garlic, and espelette pepper (red chili pepper) ribeyes and chickens in walk-in cooler for 8-hours. The food items have a shelf life of 2-days, per PIC. Per PIC, the whole chickens are cooked to 160F then hot held at 155F in hot box on cook line and is cooked to at least 165F when ordered by customer. Again, the chicken is discarded after 4-hours and is not cooled for service at a later time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in-use containers of oils and butters throughout kitchen without labels. Maintain labels on all working containers. 3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk containers of flour and sugar unlabeled in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees drying utensils with cloths immediately after going through the high-temp dish machine. CDI-PIC had utensils rewashed and allowed to air dry.

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 One server washed hands and did not use a barrier to turn faucet off. CDI- Educated with PIC. Hands rewashed.

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 one garlic-in-oil container mixture and one container of pickled onions with a date exceeding 7 days. CDI- Discarded. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory asterik and disclosure/reminder are listed on food items that facility is NOT offering cooked to temp. such as chicken and artichoke. Facility will discover why that is and update menu. CDI.

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 garlic in oil mixture cooling in tight containers with lid on. CDI- Lid removed and moved to WIC with fan blowing. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoon in avacado bowl stored with handle touching food Scoop in dry sugar stored with handle touching sugar.

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 pureed potatoes cooling at a rate of .517 in walk-in cooler. They were in the cooler for a total of 1.5 hrs so they were divided into 2 smaller pans to rapidly chill. Observed cherry tomatoes sitting out cooling. They did not decrease in temperature in the hour they were out. Moved to refrigeration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clarified butter, truffle butter and unsalted butter sitting out at room temperature. Discarded two and moved truffle butter to TPHC. Template sent via email. Observed cut prime rib, cooked mushrooms, and caesar dressing in prep units above 41F. They were discarded or moved to walk-in to rapidly chill. It was determined that these items were left out too long before stocking between the walk-in cooler and prep unit. Reach-in cooler at barista station is holding creamer, milk, chai at 44F. Return visit required.

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 hot pickled cucumbers beyond 7 day time frame. They were discarded. Facility will move to cold pickling.

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 pureed potatoes in walkin cooler in a large container, cut ribeye in covered, plastic containers, aioli in covered, stacked plastic containers. Facility cracked lids and unstacked cooling items. Potatoes were divided into two shallow pans. Observed cherry tomatoes sitting out cooling. They were not adequately cooling so they were placed in a cooler. Observed tomatoes just cut today placed in prep unit top before they reached 41F. Moved to walk-in cooler to rapidly chill to 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed spices stored next to the hand sink on the cook line. Relocated away from hand sink.