MICO AT GRAND BOHEMIAN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on shelf and prep to where customer food items are stored.

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 lettuce, cabbage (covered) and eggs cooling in the prep top and low reach in units. Place items in walk in cooler during the cooling process. CDI- Items uncovered and placed in walk in cooler to cool. Eggs iced. Lettuce/ cabbage mix 41F. 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(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 speed rack at dessert station in need of cleaning. Observed tray under shelf on the front line in need of cleaning. Observed knife case in the front kitchen in need of cleaning. -REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked lamb stored below raw meats in the walk in cooler. CDI- Lamb removed and discarded due to it being expired. Keep cooked food stored above raw meats. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers stored above steaks in the walk in cooler. CDI- Burgers removed and relocated with other ground meats. Keep ground meats separate from whole intact meats. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami, cappicola, prosciutto, and kale in prep top 2 holding above 41F. Observed lobster, rice and smoked salmon in low reach in 3 holding above 41F. CDI- All items placed in walk in cooler to cool. EHS rechecked items. Items were between 41-36F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 no date on pre-cooked sausage. CDI- Sausage backdated to when it was opened on 1/4. Observed black garlic sauce dated 12/29. Observed braised lamb dated 12/24. CDI- All items discarded. Discarded cooked items after 7 days. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and grooves. Cutting boards need to be resurfaced/ replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without test strips for QUAT sanitizer. CDI- Facility got test strips from BUHO. Keep test strips onsite for testing sanitizer.

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 bread rack in need of cleaning. Observed knife case near front line in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC grabbing cold smoked with bare hands. CDI- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, fruit mix (2), quiches and salmon holding above 41F in the cold wells/ cold drawers. CDI- Discarded. Quiches cooled to 41F in the walk in cooler. 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)(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 Observed lamb, filet mignon and salmon without asterisk.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen under raw eggs in cold wells. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed dish machine running at 132F. PIC will call maintenance. Other dish machine in use currently.

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 last shell stock tag without date of last sold. CDI- Tag dated for 3/1/25.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Taken back to be cleaned. 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 rice in hot hob that was turned off. Rice was room temp 70F. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and eggs in tall reach in and peppers (2), pickles, pepper olive mix, sausages in low reach in 2 holding above 41F. CDI- 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 .

3-501.18 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 sautéed mushrooms dated 3/2/25. Observed black beans without a late. PIC stated date label was ripped off. CDI- Both 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 . 3-501.17 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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 Observed lamb and salmon without asterisk. PIC indicated that items can be undercooked if requested. CDI- Front of the house manager asterisked items and printed new menu.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer 0-50ppm in sani buckets. CDI- Sani re-made to proper concentration

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 salt and pepper without labels. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread unwrapped stored directly on shelves in an unclean area of the tall reach in freezer. CDI- Bread discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani buckets stored on the floor. CDI- Removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand unwrapped stored in walk in freezer on shelf with boxes. CDI- Ice wand removed to be cleaned.

4-501.11 Maintain equipment in good repair. Observed dish machine temp at 154F. Maintenance called and in route. Dish machine fixed on site. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

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 ice cream freezer in need of cleaning. Observed roller cart housing fours in need of cleaning.

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 walk in freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed red jacket stored over onions and with customer items under prep table. CDI- Removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored in soiled bins. CDI- Bins of utensils taken back to be cleaned. 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 eggs and lettuce in the prep top and cold drawer holding above 41F. CDI- Items were within time/ temp parameters and were taken to the cooler to cool. Items cooled to 41F. 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 .

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

4-501.11 Maintain equipment in good repair. Observed freezer over icing.

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 tall reach in freezer in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm bell cap broken off.

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. Obsevred walk in freezer floor in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hands to place granola on top of a yogurt parfait. CDI: Yogurt parfait and granola 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

3-203.12 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 tag from May with no last sold date written on the tag. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind pasteurized eggs in the cooler drawer. CDI: Eggs reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 smoked salmon date marked 6/30 in walk in and mussels date marked 6/27 in fish file. CDI: Items voluntarily discarded. Observed sausages in reach in date marked 6/21 and 6/22. PIC stated that the pull date for those was 7/7. CDI: Product date marked. REPEAT VIOLATION 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 . 3-501.17 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 goat cheese, arugula, or artichokes in prep cooler. CDI: Product was date marked for date of opening (yesterday and 2 days prior). REPEAT VIOLATION 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. Observed no label on what PIC identified as salt and oil at the grill. CDI: Products labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of the scoop in the sugar. CDI: Scoop removed. REPEAT VIOLATION Previous violations corrected.

4-501.11 Maintain equipment in good repair. Observed gaskets on one cooler drawer and on hot box damaged. PIC stated they have already put work orders in for these items. Observed prep cooler near grill not functioning upon arrival. Repair technicians were on site during inspection and products were held on TPHC. CDI: Cooler was fully repaired by end of inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor build up on interior of reach in freezer and fish file gaskets. Observed speed rack bracing with microbial build up and food debris. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed missing bell cap on backflow preventer at spray arm.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing corner guard near mop sink closet.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans on the seams in the dry storage area. CDI: Cans removed to purchasing office for credit. Facility has a designated area for dented can storage when cans are observed damaged.

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 plate thermometer reaching a max of 147F. Booster heater was only pushing water at 130F. Engineering was working on booster heater during inspection. CDI: All dishes will be ran through the banquet kitchen’s dish machine while engineering replaces components of the booster heater. Engineer stated he has all parts in his shop. EHS will verify that dish machine is properly sanitizing next week. 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 .

3-501.18 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 smoked salmon date marked 3/27 (the original frozen date, not the thaw date). CDI: Product date marked with pull from frozen date of 4/1. Observed cooked mushrooms (3/28), romaine (3/29), ham (3/25), and veggie sausage (3/26) held past 7 days. CDI: Products 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 . 3-501.17 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 cut cabbage in cooler drawer. CDI: Product dated for 2 days ago when it was cut. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed half pint container being used in dry goods stored in the dry storage area. CDI: Containers removed. Observed ice scoop stored in holder with minor pink build up. CDI: Scoop and holder removed for detail cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers and pans stored as clean. CDI: Containers were separated for air drying. REPEAT VIOLATION PIC stated that he will work with dish washing staff to ensure proper air drying practices are used. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris and build up in slots for black utensil holders stored in main dish storage area. Utensils are currently stored in the holders.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor build up on interior of coolers on the line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed right side prep cooler holding food above 41F. CDI: Items in cooler were put in approximately 1 hour prior. Products rapidly cooled in the walk in cooler. Smoked salmon from the morning shift was voluntarily discarded. REPEAT VIOLATION 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon (offered under cooked, per staff) with no asterisk served as an add on to paella on the power lunch menu. CDI: Asterisk added to item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Containers were separated for air drying.

4-502.11(A) Maintain utensils in good repair. Observed a few 1/6th pans with broken corners. CDI: Pans voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep line small reach in.

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 dish plate thermometer not functioning. CDI: New thermometer obtained during inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on prep line small reach in cooler gaskets and in bottom of dessert freezer.

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 on mussels in fish file. CDI: Tag had already been filed with sold tags. Observed no date recorded on 2 shellstock tags. VERIFICATION REQUIRED

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 lobster bisque cooling from yesterday above 41F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad in walk in cooler cooling at a rate of 0F/min. CDI: Chicken salad was spread to a thin pan and measured at 41F right before the 4 hour time parameter. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in right side prep top cooler held above 41F. CDI: Pans were missing from the top, creating problems with temperatures. Lids added to cooler and all items were below 41F within 30 min. Observed cooler drawer under grill holding items above 41F. PIC stated they just turned the cooler on approximately 30 min prior but had put the proteins in the cooler drawer prior to the cooler reaching 41F. CDI: Proteins removed and rapidly cooled in the walk in cooler. Cooler reached proper temperature by the end of the inspection. REPEAT VIOLATION 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 Observed rice date marked 7/14 but cooked 7/10, brodo sauce date marked 7/13 but cooked 7/10, sausage date marked 7/3 but it was pulled from frozen 7/13, and cooked mussels date marked 7/3 but pulled from frozen 7/13. CDI: All items properly date marked. REPEAT VIOLATION 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 . 3-501.17 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 vegan meatballs, chick peas, or bean puree in the reach in cooler. CDI: PIC stated that they were from yesterday. Meatballs and chick peas were voluntarily discarded. Bean puree was dated for yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa verde cooling in walk in while in deep covered container, chicken salad cooling in a deep covered container in the walk in, and waffle mix cooling in reach in cooler and walk in cooler in a deep covered container. CDI: All items stirred and moved to shallow, uncovered pans in the walk in cooler. Observed lobster bisque cooling in a deep container in the walk in from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed half pint container being used in seasoning stored in the dry storage area. CDI: Container removed. 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 waffle batter scoop stored in water at room temperature. CDI: Scoop taken to dish machine.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee cell phone stored on cutting board on the line. CDI: Cell phone removed and cutting board was taken to the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion straws stored at room temperature in the dry storage. CDI: Product 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F. CDI: Items rapidly cooled in walk in freezer since they were last temped at 11am. Cooler turned down and maintaining temperature by end of inspection. 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 Observed one half pan of lettuce from 4/18. CDI: Product voluntarily discarded. All other items throughout facility were properly date marked. REPEAT VIOLATION Significant improvement from previous inspection. 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 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed consumer advisory was cut off on the Lounge menu. CDI: Menus corrected and reprinted during inspection.

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 salsa verde cooling in walk in while in deep container, chicken salad cooling in a deep container and rice cooling while mounded on sheet pans, without stirring. Observed tomatoes and cut lettuce cooling in cooler drawer. CDI: All items stirred and moved to shallow, uncovered pans in the walk in cooler 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 .

4-903.11(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 cake rounds stored on the floor in paper goods room. CDI: Items moved off of the floor.

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 goat cheese in walk in from 1/24. CDI: Product voluntarily discarded. Observed mixed berry jam date marked for today in reach in cooler when the product was made 2/6 per large batch in walk in cooler. CDI: Date corrected. 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 miso broth that was pulled from frozen. Product was still thawing. CDI: Pull date added. 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 .

3-603.11 (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 no asterisk on dayboat catch which is occasionally a tuna (served undercooked), huevos mico, or breakfast paella. VERIFICATION REQUIRED

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 no label on salt and squeeze bottle of water on the cook line. CDI: Salt and water were labeled.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the dish machine. CDI: Employee was coached and moved items to air dry.

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 on dessert freezer gaskets and interior of cooler.

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 establishment is using TPHC for hot items in use at service line - procedures posted but no time provided on the food items. CDI - Employee placed start time on food items. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed yellow chemical in spray bottle at 3-comp sink with no identification. CDI - Chemical voluntarily discarded. Observed coffee machine cleaner tabs stored on shelf above coffee in cabinet under the machine. CDI: Cleaner relocated to bottom shelf of cabinet. REPEAT VIOLATION

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. observed knives stored in wall hanging knife storage with significant debris accumulation.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees wash hands scrubbing for less than 5 seconds before rinsing and then turning off faucets with bare hands then towel drying. CDI - EHS and/or PIC directed employees to re-wash hands using proper procedures. Hands re-washed. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee rinsing and loading soiled dishes into dish machine then unloading clean dishes from racks without washing hands. CDI - PIC directed to wash hands. Hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand sink at end of cook line behind coffee machine. CDI - towels replaced.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed washed and ready to eat carrots stored below unclean produce in WIC. CDI - PIC relocated carrots away from unwashed produce. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cubes of ice used in customer beverages at bar laying scattered inside of drawer not inside of clean/sanitized containers and in contact with bottle of liquor also stored in the same drawer. CDI - ice discarded and bottle relocated. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pastry items uncovered on top shelf of speed rack in WIF with cardboard box of items stored directly over it on the same rack. Cover food when in storage to protect from overhead contamination.

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 opened partially used jars of Goya brand sauces including Aji pepper sauce which are labeled as refrigerate after opening stored at room temperature in prep area. CID - discarded.

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 establishment is using TPHC for hot items in use at service line - procedures posted but no time provided on the food items. CDI - PIC replaced time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed yellow chemical in spray bottle at server area with no identification. CDI - PIC identified as Peroxide Multi Cleaner and applied label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored directly on floor in WIF. Store food at least 6 inches off of floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook preparing food wearing bracelet on wrist above glove. Remove bracelets from arms when handling food.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying dishes from the dish machine. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple plastic food containers stored as clean with label adhesive residue present on exterior surfaces. REPEAT

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 par cooked chicken and raw chicken stored over fully cooked pork in the walk in. CDI: Items reorganized. Observed par cooked chicken stored over ready to eat items in the reach in near the line. CDI: Chicken was voluntarily discarded. See #18. REPEAT VIOLATION

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed non-continuously cooked pork not labeled or logged per procedure. CDI: Pork labeled. Person who cooked pork logged the food appropriately. Observed par cooked chicken with no labeling or marking denoting that it was par-cooked in the reach in cooler near the line. CDI: Chicken voluntarily discarded. Observed incomplete labeling on parcooked chicken in the walk in. CDI: Chicken labeled. Observed logs from March until now with no final cook temp documented when batches were cooked. CDI: EHS and PIC reviewed par-cooking requirements and expectations. PIC stated that they have a meeting with staff today and this will be gone over again in detail with more follow up from chefs in the future.

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 Observed no pre-written procedures for foods held on TPHC for breakfast. CDI: Procedures filled out today during inspection.

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 no labels on several containers of oils and salt on the line. Observed no label on bulk bin of flour stored in prep area. CDI: Products were labeled.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying dishes from the dish machine. CDI: Employees were educated on proper air drying. Dishes were air dried. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife storage on the wall with dust and debris. CDI: Storage container was cleaned.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several pans with tape residue remaining on the sides of the containers stored as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee canned drinks stored in cooler drawer with containers of food for service. CDI: Drinks moved to the chef office. Observed employee cell phone stored on spice shelf. CDI: Phone removed.

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 cold smoked salmon stored in reach in from breakfast prep top stored over vegetables in reach in. CDI: Salmon relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer not priming at bar dish machine. Sanitizer was 0ppm chlorine. CDI: On-site engineer was able to repair issue. Machine tested at 50ppm chlorine by end of inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed poached eggs that were cooked to below 145F and then cooled and holding in the cooler drawer. CDI: Product voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 . Observed chicken salad prepped today still above 41F after more than 4 hours. CDI: Product was voluntarily discarded. REPEAT VIOLATION

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 left side prep cooler on the line holding items above 41F. CDI: Items were rapidly cooled as they were loaded into the cooler less than 4 hours prior. All items cooled to 41F in walk in. Cooler was taken apart and serviced by onsite engineer. Engineer found plastic wrap covering the fan preventing unit from properly circulating air. Observed asparagus in prep top above 41F. CDI: Asparagus voluntarily discarded. Observed cantalope in reach in from breakfast above 41F. CDI: Product voluntarily discarded.

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 chicken salad date marked for today when the chicken was cooked yesterday. Observed pork jus and octopus that were cooked yesterday but date marked for today. CDI: Products properly dated. EHS reminded staff that labels on items need to reflect original cook date and/or the date that the oldest TCS ingredient was cooked.

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 Observed no disclosure on breakfast, lounge, and lunch menus. CDI: Menus corrected during inspection. 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 no asterisk on avocado toast, smoked salmon tarting, or bohemian breakfast on the breakfast menu. CDI: Menus corrected during inspection.

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 bean dip cooling in deep, tightly covered container; cut melon mix cooling in a deep tightly covered container; and chicken salad cooling in deep, tightly covered pans. CDI: Chicken salad voluntarily discarded (see #20). Bean dip and melons rapidly cooled in shallow, uncovered pans. Observed green beans cooling in deep, covered container. CDI: Green beans placed on a sheet pan and rapidly cooled. REPEAT VIOLATION

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 procedure on site. CDI: EHS sent an email with the link to the state plan via email.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bartender handle fruit garnish with bare hands. CDI: Bartenders educated. Drink was served before EHS could intervene.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans on the seams in the dry storage area. CDI: Cans voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut tomatoes in reach in cooler above 41F more than 4 hours past prep. CDI: Tomatoes voluntarily discarded. Overall facility has excellent cooling processes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep tops on line holding some food items above 41F. CDI: Items voluntarily discarded. NOTE: PIC noticed that part of the back of the unit was iced up. Units will be defrosted and serviced this evening.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedure for items held on time. Proper procedure was described and executed during inspection. CDI: TPHC paperwork provided and filled out during inspection 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes cooling while tightly covered in reach in cooler. CDI: Item voluntarily discarded.

3-501.13 Use approved thawing methods. Pf Observed fish that was in cooler drawer that thawed under running water to above 41F. CDI: Product was rapidly chilled on ice to 41F. EHS discussed thawing methods with PIC.

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 for dish machine. CDI: EHS showed PIC required equipment and explained what was needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near grill. CDI: Towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump milk in the handsink. CDI: Remaining milk was dumped in the mop sink. EHS reminded employee that handsinks are directly plumbed and therefore shall only be used for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at sink near grill. CDI: Soap was provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed melon, pineapple, and berries in the reach in cooler near the grill. CDI: Items were rearranged. Observed unwashed berries at the bar above ready to eat items. CDI: Berries were removed from the bar, properly washed and put into a new container. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food build up. Observed lettuce spinner with food build up. Equipment was not used today. CDI: Items were broken down and cleaned. Ensure items are cleaned within 4 hours from use.

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 No date mark on cream, oat or almond milks in the reach in near the garden. Observed no date mark on half and half in the reach in near the garden with an expiration date in June. CDI: Items were voluntarily discarded. Observed oat milk from 7/30 in the expo reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 label on container of what PIC identified as salt. CDI: Product was labeled. REPEAT VIOLATION Previous violation corrected. Unlabeled items on next inspection will result in a point deduction.

4-501.11 Maintain equipment in good repair. Observed broken gasket on prep cooler near the grill. Maintenance employee stated that last Friday gaskets were ordered and they are waiting for them to come in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris built up on the bottoms of cooler drawers and some build up on the bottom of the reach in freezer for desserts. Ensure more frequent cleaning. Note: Non-continuous cooking application approved today for poultry, seafood, beef, and pork.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed some ginger roots with blue/green growth. CDI: Ginger voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed container of blackberries stored on top of ready to eat blackberries in prep top. CDI: Unwashed blackberries were relocated.

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 no date mark on half and half at the bar. Observed half and half in reach in from 4/29. Observed olive combination with house roasted garlic in oil from 4/27. 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 asterisk on salmon that is served undercooked upon request. CDI: Asterisk was added.

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 label on container of what PIC identified as powder sugar. CDI: Container labeled. REPEAT VIOLATION Previous violation corrected. All other containers were properly labeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bartender dump drink in handsink. Observed ice in handsink at the bar. CDI: Sink cleaned and employee educated. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef portions stored over ready to eat items in reach in freezer on the line. Beef was out of hermetic packaging. CDI: Items rearranged. REPEAT VIOLATION Significant improvements in storage order from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting boards stored as clean with dark liquid between them Observed dicer stored as clean with vegetable skin between the blades. CDI: Items relocated to the dish area to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in the bar dish machine. EHS and PIC discovered that the incorrect chemical was hooked to the sanitizer line. CDI: Proper sanitizer was put to the sanitizer line and machine functioned properly at 100 ppm chlorine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with oils and white granulars on the line with no labels. EHS and PIC discussed different labeling methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs and wet stacked shallow hotel pans stored as clean. Observed employee towel drying dishes. CDI: Dishes were rewashed and then properly air dried. Employee was educated on why dishes must be air dried and the proper procedure that the facility has in place. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart stored blocking coffee area handsink at beginning of inspection. CDI: Cart relocated.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed parcooked chicken stored over raw ground beef. CDI: Chicken was voluntarily discarded (see #16). 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster tails and raw, stuffed oysters stored over ready to eat items. CDI: Items rearranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken breasts and parcooked airline chicken in cooler drawers and walk in cooler. CDI: Product was voluntarily discarded. EHS discussed with PIC about parcooking requirements and PIC has decided not to pursue this.

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 polenta cooling in walk in at a rate of .35F/min in during first cooling parameter. CDI: Items stirred. EHS suggested that items be placed into more pans due to the density of the product.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa verde from 12/5, campo cheese from 12/8, grilled squash from 11/24, milk from 12/8, queso from 11/28, and beets from 11/28 throughout facility. CDI: All items except queso voluntarily discarded. Queso was frozen and no PFF date was added. PFF date was added to product. Observed cooked carrots on the line with a date mark of today when it was unknown what day the batch of carrots in the walk in that it came from was cooked. CDI: Carrots voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roasted cauliflower, couscous, cooked carrots, and milk with no dates throughout facility. CDI: Items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for items held on TPHC on the kitchen hot line or for the blue cheese olives at the bar. Observed no time marked on items held on TPHC. CDI: Items voluntarily discarded. TPHC procedures written during 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 written disclosure on menus. Observed no asterisks for salmon, steak, and eggs served raw or undercooked on menus. CDI: Disclosure written and asterisks added to items and new menus were uploaded within 15 min (QR menus only in faciltiy). REPEAT VIOLATION Previous violation corrected.

7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of chemicals stored on handsinks throughout facility. Observed milk steamer cleaner stored over coffee packets in cabinet. CDI: Chemicals relocated to proper storage areas. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals throughout facility. CDI: Chemicals 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 Observed large batch of polenta split into 3 hotel pans for cooling. Product was still in a deep pan for the density of the product. CDI: Items stirred. To cool more rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean throughout dish area. CDI: Items separated for air drying. REPEAT VIOLATION Additional air drying space may be required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in drawers where silverware is stored. Observed ice scoop holder with pink microbial growth in it. CDI: Holder was washed, rinsed, and sanitized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed cooked chicken, brown rice, and coconut milk sauce in walk-in cooler with date mark of 8-21-20. CDI items discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with reminder statement only. Disclosure needs to be added to menu for undercooked food items. This can be done by providing an asterisk beside the menu items and the reminder statement.

3-304.12 Store in-use utensils in a clean, dry place. Observed ice scoop stored in standing water inside scoop holder.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on the drying rack.