HYATT CENTRIC

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility’s bodily fluid clean up procedures outdated during inspection. CDI - PIC printed out updated procedures. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. REPEAT Observed front handsink blocked with push cart, filled with food debris, and void of working soap dispenser. Observed back handsink blocked with push chart during inspection. CDI - Push carts relocated to allow for access to handsinks. Soap at front handsink replaced with working container. REHS reminded staff that handsinks may not be used as dump sinks. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P REPEAT Observed moldy ginger and bell peppers in WIC during inspection. CDI - Both items voluntarily discarded. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repacked raw steak being stored above RTE foods in RIF during inspection. CDI - Storage corrected. 0 pts. 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 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) REPEAT Observed cream cheese in server lowboy void of date identifying the date which it was opened. CDI - Cream cheese voluntarily discarded. 0 pts. Points not escalated due to vast 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT Observed wiping cloths being stored in sanitizer below 200ppm quat during inspection. Ensure wiping cloths are held in properly concentrated sanitizer at all times. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT Observed bottom of RIF soiled with food debris during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed large container of dish soap being stored on line handsink at beginning of inspection. Observed employee dump ice in server handsink during inspection. Observed soap dispenser at server handsink out of service. CDI - Container of dish soap removed from line handsink. Ice in server handsink burnt, staff educated on proper handsink usage. PIC provided alternative soap at server handsink. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed excessive mold growth on orange in WIC. CDI - PIC voluntarily discarded. 0 pts.

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 various foods throughout kitchen void of label identifying the date which they were opened. CDI - All items voluntarily discarded. 1.5 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths partially submerged in sanitizer with concentration below 200ppm quat during inspection. CDI - PIC fully submerged cloths in properly concentrated sanitizer. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed torn gasket in bakery RIF during inspection. Repair or replacement necessary. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottoms of both RIFs soiled with food debris during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can accessible to server handsink during inspection. Ensure all handsinks are provided with easily accessible waste receptacle. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse being stored in conjunction with customer service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, or service items. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a flat of raw shell eggs being stored on top of containers of feta, tomatoes and onions in prep top. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw burger patty then proceed to handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk and oat milk in coffee lowboy at bar above 41F. Ambient air of unit was 54F. Items were voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 hollandaise being held on TPHC without a time label. CDI: Item was voluntarily discarded. Points reduced due to improvement from last 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 under “enhance your sandwich” there is an option for adding a fried egg. According to PIC, the customer can request for the egg to be undercooked. There is no asterisk beside the “fried egg”. VERIFICATION REQUIRED. EHS observed an asterisk beside shrimp under salad section. According to PIC, shrimp cannot be requested under cooked. Remove asterisk.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed beef thawing at room temperature. CDI: Beef was placed in refrigeration.

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 small plastic containers being stored in granola and strawberries. CDI: Items were removed.

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 facility without a max/min thermometer for hot water dish machines. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed small glass dish machine at 10ppm chlorine after running multiple cycles. CDI: PIC primed line, new concentration is 50ppm chlorine. 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

3-501.19 (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 breakfast items being held on TPHC for banquet. Facility was unable to provide TPHC procedures. CDI: PIC filled out procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 half and half and items on breakfast buffet without time labels from when they were removed from temperature control. CDI: Half and half was labeled, breakfast buffet items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without a label. CDI: Item was labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed fly spray being stored with clean glasses. CDI: Spray was relocated.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dish area. Observed crawling insect on wall.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed smoke and vapors throughout kitchen area. Facility has functioning hood system.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a storage rack above clean dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a blocked hand sink in the back kitchen corner. CDI - Cart was removed so that the hand sink was accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy food residue on the waffle iron. CDI - Item was brought to the dish room to be cleaned.

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. 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 missing TPHC policy. Observed missing time stickers on coffee creamer. CDI - EHS provided a new TPHC policy. Coffee creamer was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples in a banquets basket. CDI - Apples will be wrapped for future banquets.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a hair band on their wrist. Improvements made from previous inspection.

REPEAT 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. 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 an ice cream scoop inside of 70 degree water. Observed scoops for sugar and salt with the handles submerged in the product.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep stains.

5-501.17 Provide a covered waste bin in female restrooms. Observed a missing covered trash can in the women’s restroom downstairs.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heating lamps without shatter-proof bulbs.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 73 degree half and half by the coffee bar and 70 degree hollandaise sauce. CDI - Both items were placed on 4-hour TPHC. EHS provided new TPHC policy for all items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the prep cooler without date marks. Observed an open container of milk inside of a low cooler without no date marks. Observed an open package of roast beef in the walk-in cooler without no date mark. CDI - Items were 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 Observed cut melon attempting to cool in the prep cooler. CDI - Items was moved to a reach-in cooler to cool.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food while wearing bracelets and watches. Observed two employees preparing food with no hair restraints.

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 a scoop for sugar with the handle submerged inside of the product.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts. Improvements made for utensils from previous inspection.

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 missing temperature stickers for high-temp glass dishwasher. CDI - Manager ordered temperature stickers during inspection.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trash can at the front kitchen hand sink.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee eating a sandwich inside of the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a glass dishwasher with 0ppm chlorine sanitizer. CDI - Dishes will be washed in the larger dish machine until chlorine is replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 63 degree cream cheese on the counter. CDI - Item was voluntarily discarded and will be placed on TPHC ion the future. Establishment shall add cream cheese to their TPHC policy.

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 Anise Cream and Pumpkin Cream past the 7-day date mark. CDI - Items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large presence of fruit flies around dry storage and the dish machine.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths on prep surfaces.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a prep cooler board with deep stains and cuts. Observed melted utensil handles.

6-202.11 Light Bulbs, Protective Shielding (C) Observed heat lamp light bulbs that are not shatter-proof.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs for the downstairs bathroom and the restaurant area used by employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter above 41 degrees due to it needing to be softened for pastries. CDI - Item was placed on 4-hour TPHC. EHS provided the manager a TPHC policy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle without a label. CDI - Manager labeled during inspection.

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 a sanitizer bucket on top of a container of corn meal. CDI - Item was removed.

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. Observed bowls being used for scoops. CDI - Items were removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply stained prep cooler cutting board and a smaller cutting board. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed two spatulas with melted handles. CDI - Manager discarded during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open flat of raw shell eggs stored above wrapped bread. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pans of assorted foods stored in WIC uncovered. Items were not in the act of cooling. - 1.5 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass washer with 0ppm chlorine residual. Machine was ran three times with no change. PIC called to have machine repaired. A VR will be conducted within 3 days to verify repair. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed cryo-vacced tuna thawing in package without seal broken. CDI - PIC vented tuna. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer solution in wiping cloth bucket at 0ppm concentration. CDI - PIC replaced solution with one at proper concentration.

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 bottom of reach in refrigerator with dried, soiled paper towels and debris. Clean frequently to preclude build up.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed screw top water bottle stored on shelf above prep top unit. A covered beverage container must be used to prevent hand lip contact contamination and be stored so that it does not pose the risk of contamination of food/utensils. CDI - PIC discarded bottle. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled knives stored on magnetic rack with clean knives. CDI - PIC removed knives to dish area to be recleaned before placing on rack. 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 with a final rinse of 149F on plate thermometer. CDI - Adjustment was made to cycle being used. Afterwards temperature was observed at 161F. PIC called technician to adjust temperature at normal setting. - 3 - 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with ice dumped inside. Educated team members on proper uses for hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at hand washing sink upon REHS arrival. Replaced during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a metal pans with food debris left attached from previous uses. Dishes were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter, romaine lettuce, and cut melon also above temperature threshold. Unsalted butter and cut melon was discarded. Romaine lettuce was cooled during the inspection.

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 chicken breast cooked the day before without datemarking present. CDI- Chicken breast was dated during the 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils in secondary containers without label attached. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing foods without hat or hairnet present.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocado inside of the prep unit cut with label still attached. Ensure that any foods with labels are being properly washed before use. CDI- Avocados discarded during the inspection.

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 heavy whipping cream and ham both stored above the fill line inside of prep unit at temperatures of 47F and 52F. CDI- Heavy cream and ham was discarded during the inspection.

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 bowls being used inside of corn starch and another product. Ensure all utensils stored inside have a handle and the handle is out of the food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet with bare hands. CDI: EHS educated employee on the importance of turning off the faucet with a barrier. Employee rewashed hands and turned off faucet with a barrier.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored above produce inside of the walk in cooler. CDI- Foods were reorganized according to their final cook temperature during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a plastic bulk container with food debris left attached and another bulk container with label left attached from previous uses during the inspection. Observed ice scoops and holder with microbial growth stored inside. CDI- All food contact surfaces with build up left attached were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 heavy whipping cream stored inside of prep unit at 60F due to carton held well above the fill line. CDI- Heavy cream was discarded during the 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 recently chopped ham placed inside of reach in cooler with closed container. Ensure that foods are being vented after preparation to allow foods to properly cool. CDI- Ham vented during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the dish room area. Be vigilant in efforts to control the spread of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing foods without hat or hairnet present.

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 sanitizer buckets stored on the ground during the inspection. Ensure that sanitizer buckets for wet wiping cloths are off the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer registered at 50 ppm. Chemical sanitizer was discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers being cut without prior washing. Ensure that any foods with labels are being properly washed before use. CDI- Vegetables were washed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked on air drying shelves. Recommended food establishment implement pyramid stacking methods.

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 facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet with bare hands. CDI: EHS educated employee on the importance of turning off the faucet with a barrier. Employee rewashed hands and turned off faucet with a barrier. -2-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 cooked onions ( 2/1), pizza sauce (1/19), and marinara sauce (2/1) stored in the prep reach in and tall reach in. CDI: PIC voluntarily discarded. REPEAT VIOLATION -3-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of bananas blocking access to hand sink. CDI, item removed.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pinto beans and carrot hummus with date of 9/20. CDI, item discarded by PIC.

Repeat: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk on children’s burger and eggs on kids menu. Observed no disclosure on lunch and dinner menu. Verification required.

Repeat: 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no regulatory approval for acidification of sushi rice. PIC states items were on time due to receiving HACCP document. CDI, item discarded. PIC states item will no longer be served as of Oct. 4th.

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

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 stained ceiling tiles above reach in cooler. Need repaired/replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some debris/buildup on slicer. It was immediately broken down and cleaned during the inspection. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna in plastic container stacked on top of another container in the top of the flip top prep unit at 50F. It was voluntarily discarded. Discussed discontinuing stacking plastic containers in the top of the unit. Observed small reachin cooler at beverage station with milk at 45F. The breaker had tripped. It was reset and unit began cooling down immediately. CDI.

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 3 opened milk jugs without date marks. All were opened within the last 7 days. They will be date marked from here on out. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items being held beyond 7 days including lobster salad, roasted squash, butter beans, carrot hummus, hummus. All were voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is missing the disclosure at the bottom of the menu and the reminder wording is incorrect. Should state: * Item may be served undercooked/raw (or something similar to this). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Also, remove the asterisk from the Kid’s cheeseburger. You cannot undercook this item for children.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed sushi rice sitting at room temperature. It had been acidified for preservation. Sushi rice was discarded and staff will move to TPHC (time) in lieu of temperature for their Poke bowls.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed sushi rice sitting at room temperature. It had been acidified for preservation. Sushi rice was discarded and staff will move to TPHC (time) in lieu of temperature for their Poke bowls.

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 bar utensils stored in soda water. Discontinue storing in water. They must be in a clean, dry place or in the “dipper well”.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in dry storage. More shelving is needed for this space to move everything off the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kits were on site. Obtain chlorine and Quat test strips. Verification required.