JW MARRIOTT CLT DEANS ITALIAN STEAKHOUSE

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no logs for salmon par cooked. CDI- Salmon fully cooked to temp. If using non-continuous cooking facility must keep record of cooling logs as stated in procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks and 1/2 and 1/2 products in low reach in cooler holding above 41F. CDI- All items were discarded. PIC stated that the breaker had tripped causing the unit to be turned off. All items removed until unit cools back down. -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in clean dish area.

4-501.11 Maintain equipment in good repair. Observed walk in cooler air curtain torn.

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 bin soiled heavily with old food and debris. -REPEAT

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 drink stored with dishes. Keep employee drinks separate from clean utensils, and food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats prepared at the prep station with ready to eat foods. CDI- Area washed, rinsed and sanitized. Raw meat prepared moved to the other side of kitchen where there are no ready to eat foods. 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 knives soiled with old food debris. CDI- Knives taken to wash. Pts not escalated based on severity. 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 halibut, pasta made with eggs, raw chicken, shrimp and steaks in cold drawers. CDI- chicken, shrimp and steak will be discarded after 4 hour hold time. Time stamp indicates when items were pulled for service from the walk in cooler. Halibut cooled to 41F. Pasta 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area.

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 bin 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 employee personal items stored on the ice bin. Keep personal items in designated area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC without knowledge of foodborne illnesses or health policy. CDI- EHS educated PIC and showed him the health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw meats in the ready to eat prep area, then go to handle clean equipment. Employee removed 1 glove touched contaminated (with raw meat) utensils, then go to prepare ready to eat food without proper glove change or hand wash. CDI- Hands washed. EHS explained to employee and manager that hands need to be washed when switching from working with raw meats and ready to eat foods. Observed employee wipe nose, then go to stock the line with fresh food. Observed employee drop food, pick it up off of the floor, then continue to prepare the line (switch out food and handle clean utensils). CDI- Hands 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 Observed employee grab a ready to eat shallot with bare hands to cut and use for a sauce mixture. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored behind cooked fish in the cold drawer unit. Observed raw eggs stored over ready to eat items in the walk in cooler. 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 ground beef stored over lobster in the wak in cooler. CDI- Ground beef placed below seafood. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being sanitized in 0ppm sanitizer. CDI- Sanitizer container was empty. water drained and sanitizer re-made to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener heavily soiled with old food debris. Observed approximately 15 cutting boards touching a heavily soiled shelf. CDI- All dishes taken to wash. 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 .

3-501.17 (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 container of pasteurized eggs opened without a date mark. Observed a tray of mushrooms without a date mark. CDI- All items dated. Pts not escalated based on improvement. 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 .

3-501.19(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 chicken, meatballs, picatta sauce and tomato sauce without time stamp. CDI- Items were within temp and were time stamped.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for steaks listed on Sunday Dinner menu. Ensure that all raw or undercooked items on the menu have a consumer advisory and asterisk. VERIFICATION REQUIRED 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 Observed potatoes and ground meat cooling while covered in the low reach in cooler at pizza station. CDI- Items uncovered and moved to 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed onions being cut prior to washing. CDI- Onions washed.

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 shelf housing approximately 15 cutting boards heavily soiled. CDI- Cutting boards and shelf cleaned.

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 drinks stored on top of food containers and with clean dishes. Keep employee drinks away from food, clean equipment and utensils. CDI- Drink removed and discarded.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handling soiled dishes, then go to handle clean dishes without hand wash. CDI- Hands washed. Wash hands after handling soiled equipment/ utensils, before handling clean equipment/ utensils.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handwashing sinks blocked by cart, bins and paper towel roll. CDI- Removed. Keep sinks clear to be of convenient use.

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 3 shell stock tags without date of last sold. CDI- Tags dated. Write date of last sold on tags after all oysters used.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a tray unpackaged raw salmon stored over ready to eat items in the walk in freezer. Observed tray of unpackaged raw seafood stored over ready to eat items in walk in freezer. Observed raw oysters stored above ready to eat items in the walk in cooler. CDI- All raw items were relocated below the ready to eat items. Keep raw items stored below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prosciutto without date mark in tall reach in cooler. Observed approximately 5 trays of pasta, beef, and mushrooms without date in 4th floor walk in cooler. CDI- Items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance for ROP steaks. PIC stated that the steaks are ROP fresh, held for 7 days, then placed into the freezer if they are not used within 7 days. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 several seasoning containers and squirt bottles without labels. Keep items labeled.

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 racks housing dishes in need of cleaning. Obsevred shelf housing cutting boards 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 dig in salt container with bare hands. Salt was for cooked bread at a topping. Salt granules were grabbed and put back into the container. PIC was showing that it was salt in the container. 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

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 and washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 dishes cleaned in dish machine prior to temp reaching 160F. Dish temp was 144F at the time dishes were ran. Dish machine had been drained and re-filled prior to use. CDI- Dishes re-ran through the dish machine. Ensure dish machine is up to temp prior to use. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on TPHC. CDI- EHS left copy of procedures. Procedures filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/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 Observed pooled eggs placed on TPHC with a starting temp of 67F. CDI- Cooling to 41F. 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 wrong time stamp for Items held on TPHC in prep unit. EHS noticed that the time sticker on the top was 3:30pm and time sticker for the bottom unit was 8:38pm. All items were placed in the unit at the same time and should have had the same time sticker. EHS asked if they use the start times or end times. PIC stated that they have the end times. CDI- Sticker removed and time stamped for the time that it was put out with all of the other items. All Items in the unit started at the same time.

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 salt without labels. CDI- Labeled. Pts not escalated based on severity.

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 napkins in contact with sliced peppers. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed cutting board on the line heavily stained and 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 stays stored on soiled rack. CDI- Cleaned.

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 contact hard boiled eggs with bare hands to gauge temperature. CDI- PIC voluntarily discarded hard boiled eggs. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed coffee pitchers with coffee residue on the inside and squeeze bottles with oil/food residue on the inside, stored as clean. CDI- PIC placed all affected items in dish area to wash, rinse, and sanitize. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made tomato jam with expiration date of 4/28. CDI- PIC voluntarily discarded. PIC stated it was due to the “pull from freezer” date missing. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS foods in multiple units held on 4 hour TPHC, labeled properly, without written TPHC procedures. CDI- EHS provided PIC with TPHC template and template filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 seasonings in secondary containers without a labels. Label. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects around kitchen. Ensure pest control addresses.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with concentration of 50ppm. CDI- PIC replaced sanitizer with 200ppm quat.

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 sticker residue and pieces on the non-food contact surfaces of multiple plastic and metal containers. Ensure all sticker residue is removed prior to washing, rinsing and sanitizing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wiping cloths stored in the handwashing sink at the dish area. CDI- Towels removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink at pizza station. CDI- Paper towels placed to the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef thawing at the 3 comp sink beside raw potatoes. Potatoes were being prepped on the drain board beside raw meat. Employees also had soiled dishes in the 1st the 2nd basins. CDI- Items separated and removed. 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 slicer and can opener soiled with old food debris. CDI- Items taken to dish 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, lettuce, tomatoes, roast onions, provolone cheese holding above 41F in cold well 1. Observed provolone, garlic butter, grilled veg, and vodka sauce holding above 41F in CW 2. Observed beef, holding above 41F in the pizza station prep top. CDI- Items placed in ice and reduced in temp. Items re-temped between 39F and 45F cooling was sufficient for all items except for the beef. Beef increased temp to 60F. CDI- Beef taken to walk in and spread out on a sheet pan to cool. Employee stated that the units were not turned on early enough. 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 steak seasonings, salts andseveral oil bottles without a label. CDI- Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying glasses. Observed dishes wet stacked in clean dish storage area.

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 cold drawer units in need of cleaning.

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 corner guard broken at prep sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and jackets stored with customer items under prep tables. Observed employee phone on the prep line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and drinks dumped in the handsink in server area. CDI: Sink cleaned and employees educated on which sink to use for dumping.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters stored over poached lobster in walk in cooler. Observed raw tuna stored behind fully cooked shrimp in cooler drawer. CDI: Products reorganized. 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. Observed onion soup with 30 min left to cool to 70F still at 106F. CDI: Facility attempted to reheat the product but was unable to reach 165F within the remaining time. Facility voluntarily discarded product. Observed parmesan cream cooling at a rate of .1F per minute in the first section of cooling. CDI: Parmesan cream was moved to shallow pans and placed in the walk in freezer and cooled to 70F within remaining hour. Observed smashed fingerling potatoes cooling in walk in cooler with 60 min left still at 60F from prep this morning. CDI: Items were moved to sheet pans and cooled to below 41F within remaining time. 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 .

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 short rib, cut tomatoes, or cooked calamari in cooler drawers. CDI: Products date marked for yesterday when they were prepped except for tomatoes which were voluntarily discarded. Overall facility has a strong date marking system in place. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for some breakfast and lunch items held on TPHC including but not limited to truffle pesto, cheddar sauce, and confit garlic butter. CDI: Additional menu items added to procedures currently in place. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed oatmeal, truffle pesto, asparagus and cheese sauce held on TPHC for breakfast stored in walk in cooler. CDI: Product was voluntarily discarded. Ensure all items held on TPHC are properly discarded at the end of the time window. 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 no time marked on lunch items held on TPHC. These are lunch menu only specific items and are set up each day between 11am and 1130am. CDI: Products time stamped for 11 when they were set up.

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 French onion soup cooling in pans with no stirring and deeper than 2”. Due to viscosity of product, it may need to be in thinner pans and stirred more frequently to meet cooling rates. Observed parmesan cream cooling in deep, covered cambros in the walk in cooler. CDI: Product was moved to shallow metal pans and placed in the walk in freezer. Observed smashed fingerling potatoes cooling in deep, covered, and stacked full sized hotel pans in walk in cooler. CDI: Product was moved to sheet pans and cooled in walk in freezer to below 41F with remaining time. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lobster and shrimp thawing for over 1 hour with parts of the food at 70F for that whole hour. Per PIC product had already been thawing for 1 hour prior to that. CDI: Items were immediately cooked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean on shelf. CDI: Containers separated for proper air drying. REPEAT VIOLATION Overall improvement has been made from previous inspections. Future violations will result in full point deduction.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in 4th floor walk in cooler.

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 non-food contact surface of slicer with meat debris remaining on it when slicer is stored as clean.

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 bottom part of corner guard near prep sink damaged. REPEAT VIOLATION All previous violations corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink was 50ppm quat. CDI: Facility to obtain sanitizer for buckets from 4th floor kitchen. Facility will dilute sanitizer by hand in 3-comp sink. EcoLab was called and arrived on site during visit to repair the issue. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris and build up. CDI: Slicer broken down and 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 .

3-501.14(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 with 10 min remaining still at 76-80F. CDI: Product stirred and relocated to walk in freezer and cooled to 70 within remaking in time. EHS reviewed cooling logs and noted with PIC on several cases where the initial temp of the product was well below 135F and then it was still documented 2 hours later right at or above 70F and no corrective action taken. EHS reminded PIC that logs must be filled out with intent to consider if a cooling method is working, and/or if a product meets the cooling parameters. Then corrective actions must be made accordingly. 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 .

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 products in broiler area cooler drawers all date marked for today at 11:20am, when they were placed in the cooler. CDI: Products date marked with the date of the original cook/prep consistent with bulk product in the walk in cooler. Product discarded if bulk batch not available. Observed mornay in 4th floor walk in date marked for today (when it was portioned) when it was cooked last night. CDI: Date corrected. REPEAT VIOLATION Significant improvement made from previous inspection as no items were held past 7 days and all items had date marks. Future violations will result in full point deduction and may result in a risk control plan and/or permit action. 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 lobster bisque cooling in pans with no stirring and deeper than 2”. Product was uncovered and in full sized hotel pans, however due to viscosity of product, it may need to be thinner and stirred more frequently to meet cooling rates. Observed cooked spinach and crab cake mix cooling in deep pans. Crab cake mix moved to sheet pans and spinach divided into two and ice was added. CDI: All items properly cooled within remaining time. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held in 0ppm quat. CDI: bucket refilled to proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula stored in 89F water on the line. CDI: Spatula and container removed to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans were separated for air drying. REPEAT VIOLATION Additional shelving has been provided and significant improvements made.

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 prep sink at the stove and loose corner guard near handsink in server area. REPEAT VIOLATION Facility has placed work orders and they are replacing with the stainless steel corner guards.

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 mixing blanched broccoli with ice water with bare hands. CDI: Employee was educated about the need to wear gloves or use a utensil. Broccoli was returned to boiling water and cooked until over 135F. 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

3-302.11 (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 chicken sausage stored over raw beef bone marrow. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat items in the pizza reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink was 50ppm quat. VERIFICATION REQUIRED For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler for pizza station holding product above 41F. CDI: Products were voluntarily discarded. REPEAT VIOLATION Previous violation corrected. Facility is regularly checking unit temps with outside digital read out. Digital read out showed 38F. EHS recommends adding air thermometer to interior of coolers and verifying temperatures several times per day. 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 no date mark on lobster stock in walk in, pork chop sauce in pizza cooler, the cold smoked salmon in the cooler drawer, or on the caper cream in the cooler drawer. CDI: Products voluntarily discarded except for cold smoked salmon which employee stated she opened yesterday. Salmon was date marked for yesterday. Observed several items held past 7 days including artichoke cream(9/24), mornay(9/24), and vodka sauce (9/25) in several coolers. CDI: Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed room refresher spray in a spray bottle stored hanging on a shelf in the walk in cooler above food. CDI: Chemical was removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on the cook line with ineffective hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting lettuce prior to washing. Observed employee had cut broccoli and was blanching it without washing. CDI: Produce was washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans were separated for air drying. REPEAT VIOLATION Consider providing additional air drying space.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler damaged.

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 prep sink at the stove.

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 4 tags with no last sold date. 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 sausage stored over liquid eggs in walk in. CDI: Eggs removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not reaching 160F by dish plate. Highest temp on dish plate was 153F. Maintenance was called and determined one of the heating elements was broken and needs to be replaced. CDI: All dishes (except glasses and silverware, which will be washed in the small under counter machine) will be taken to the 4th floor dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers at saute station holding scallops and shrimp above 41F. CDI: Products rapidly cooled in walk in cooler as they were just brought to the line at 1030am. 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 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 no date mark on short rib in cooler drawer. Original hotel pan had a date of 7/16. Product properly labeled. Observed soups in 4th floor walk in date marked for today when they were cooked yesterday. CDI:Products 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 .

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” See item number 37 on this report for additional requirements related to ingredients and allergens. Observed no warning label on bottled juices made in facility. VERIFICATION REQUIRED

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 romaine cooling in walk in cooler while tightly covered. CDI: Product uncovered and cooled. Observed lobster bisque and French onion soup cooling in tightly covered containers. Products were cooled in hotel pans, uncovered and documented on the cooling log yesterday. However, when product was transferred to cambros for long term storage, it was taken to Deans main kitchen which caused the product to reach 50F. CDI: product was rapidly cooled in hotel pans to 41F. REPEAT VIOLATION Facility continues to utilize the cooling methods discussed, however additional monitoring should be done to ensure consistent results (proper portioning, stirring, etc.). Continue to use cooling logs. Ensure employees are taking temperatures of products and keeping products out of refrigeration for minimal amount of time. PIC and EHS discussed that all transferring of products to long term storage containers from cooling pans shall take place in the same area s the walk in cooler in which it was cooling.

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 squeeze bottles on the line of what PIC identified as oils. CDI: Bottles were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held in soapy water on the line. CDI: bucket was changed and no cloth placed back in the soapy water.

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

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 one pan parmesan cream sauce cooling in 4th floor walk in from 1240pm at 78F. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 several items in cooler drawers above 41F including but not limited to lobster, spinach, scallops, shrimp, and pork. CDI: Scallops and shrimp voluntarily discarded. Other items rapidly cooled in the walk in as they were placed in the cooler approximately 1 hour prior. Observed pizza unit holding food items above 41F. Unit was in defrost and defrost temp got up to 62F. Items got up to 49F. CDI: Items placed on TPHC from being placed in the cooler at 3pm. Procedures already in place as these items are held on time from start of dinner service. Observed pizza sauce in reach in above 41F. CDI: Determined with PIC sauce was left on the counter. CDI: Sauce voluntarily discarded. Observed some items in prep top above 41F that was not yet placed on TPHC. CDI: Product placed on TPHC from when it was brought from the walk in at 3pm. Procedures already in place as these items are placed on TPHC for dinner service.

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 no date mark on artichoke cream in prep top. Observed house made melon juice in caraf in server cooler with date of 4/10 when batch that it came from on the 4th floor was made on 4/7. CDI: Date added to artichoke cream and date corrected for melon juice. Overall facility has excellent date marking procedures in place.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lobster bisque soup in hot well with time stamp of 3:25pm. Soup was from lunch service. CDI: Product voluntarily discarded. Observed liquid eggs held on TPHC for breakfast in walk in cooler on the 4th floor for use tomorrow. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for hot menu items or tempered steaks held on TPHC that were seen today. Items included par seared crab cakes, and soups. CDI: Procedures written by PIC. NOTE: All TPHC labels today had a time of 3:25pm. Ensure that labels are printed when products are placed on TPHC and therefore accurately reflect what time food items were finished cooking or pulled from holding. EHS and PIC also discussed today that once a product is placed on time, regardless of it being out at room temp for less than 4 hours, it MUST be discarded. On future visits, if TPHC times are incorrect or procedures are not being followed, items will be discarded and a risk control plan and/or permit action will be required. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 parmesan cream cooling in deep, full size hotel pans in the 4th floor walk in. CDI: Sauce was voluntarily discarded as it did not meet the rate. Due to viscosity of product, ensure that it is cooled in thinner pans/portions with active stirring. Observed meatball mix cooling in walk in in deep hotel pan. CDI: Mix broken up into multiple pans for rapid cooling. Facility continues to utilize the cooling methods discussed, however additional monitoring should be done to ensure consistent results (proper portioning, stirring, etc.). Continue to use cooling logs.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes coming from the dish machine. CDI: Pans rewashed and air dried.

4-501.11 Maintain equipment in good repair. Observed gasket on right door of pizza reach in damaged. Observed pizza cooler defrost temperature causing food to go above 41F. Observed cooler drawers holding food above 41F. EHS to make long term compliance visit to ensure coolers are working properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored over pasteurized eggs in the upstairs walk in. CDI: Items reorganized. REPEAT VIOLATION Some improvement from previous inspections as this was the only raw over RTE issue and was localized to one speed cart. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over ready to eat cheeses in downstairs walk in. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety 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 sausage stored over shell eggs in upstairs walk in. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato sauce reheating in the steamer after 1.5 hours still at 84F in the middle of the pan. CDI: Sauce moved to the stove and rapidly reheated to over 165F in the remaining 30 min.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed French onion and lobster bisque soups from yesterday that were cooled in the walk in cooler after service. CDI: Items were voluntarily discarded. REPEAT VIOLATION Improvement made from previous inspection as all items were appropriately labeled. Failure to discard TPHC items in the future will result in full point deduction.

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 one squeeze bottle on the line of what PIC identified as oil. CDI: Bottle was labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pint containers wet stacked at clean storage. CDI: Containers were separated for air drying. 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 metal racks stored in bus tub with minor debris accumulation. Ensure bins are cleaned more frequently. Observed ice wands stored in walk in freezer directly on shelving. CDI: Utensils W/R/S and then will be refrozen on/in a pan to keep them clean as this is a food contact surface.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival observed strainer of onions stored in handsink. CDI: Onions removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on over half of the oyster tags kept within the last 90 days. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp and tuna stored over fully cooked crab. Observed raw shrimp stored over raw, ready to eat oysters. Observed cold smoked salmon stored over cooked crab. CDI: Items reorganized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cook chicken sausage to 150F. Employee had stated that the product was fully cooked prior to EHS temping item coming out of the oven. CDI: Sausage was fully cooked to 165F.

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 . Observed lobster stock cooling at 2 hours still at 85F. CDI: Product was rapidly reheated to 183F and cooling was restarted. Observed lobster bisque still cooling at 45F from last night. CDI: Product was 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 cut lettuce for salads cooling after 6 hours still at 45F in walk in. CDI: Product was voluntarily discarded.

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 cut lettuce and tomatoes in cooler drawer above 41F. CDI: Items voluntarily discarded. EHS noted that drawer was not closed all of the way and the gasket is damaged. PIC stated gaskets have been ordered (see #47).

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 marinated tomatoes from 11/3 and marinated tomatoes in the cooler drawer with no date mark. CDI: Products voluntarily discarded. Observed large hotel pan date marked for yesterday with several items of various prep dates. Ensure individual pans are date marked when dates of prep/cook differ from one another. CDI: Pans dated appropriately.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed hot soups on TPHC labeled for 6 hours. CDI: Time corrected to 4 hours. 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed pans from yesterday and this morning that were placed on TPHC for service and then taken to the upstairs walk in and cooled. CDI: Products all voluntarily discarded. EHS and PIC discussed that once items are set on TPHC, they must be discarded at the end of the time window or service, whichever comes first.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed ROP raw beef dated 11/9 in the walk in freezer for steak tartare. CDI: Product was 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 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 lobster bisque and lobster stock cooling in the walk ins in deep, tightly covered containers. CDI: Bisque was voluntarily discarded. Stock was rapidly reheated to 183F. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed cooler drawer on bottom right most prep top with a damaged gasket. PIC stated that gaskets have been ordered for the whole hotel. REPEAT VIOLATION Some improvement from previous inspection.