HILTON CHARLOTTE AIRPORT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cheese above 41F while said to be cold holding. Item appeared to be overstocked. -CDI- Respective employee voluntarily discarded the necessary item. Due to severity, points not taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 no time stamps for the items on the cook line that are held on TPHC. -CDI- Respective employee provided time stamps without correction from EHS. (1.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies all throughout the kitchen area. Service facility for pests. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dry soiled wiping cloth not properly stored in sanitizer solution. -CDI- Employee placed the soiled rag in a properly concentrated solution. Due to severity, points not taken. (0 pts)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep pits and/or flaking plastic that was starting to come off of them. -CDI- PIC immediately discarded the cutting boards voluntarily. (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 the non-food contact surfaces of the inside of the ice machine heavily soiled with pink and black buildup. Increase cleaning frequency. (0.5 pts)

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 damaged base tiles around the facility. Also observed damaged FRP walling specifically by the ice machine and in the mop sink area. Repair the necessary items. REPEAT*** (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility, also observed roaches in the 3 compartment sink area. Service facility for pests. (1 pt)

3-302.15 Wash fruits and vegetables prior to use. Observe whole grapefruit with sticker still on the peel while being stored with cut RTE grapefruit. Remove stickers and wash before prep. Due to severity, points not taken.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink out of order. Repair 3 compartment sink. REPEAT*** (1 pt)

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 damaged base tiles around the facility. Repair the necessary items. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker heavy sticker residue build up on metal insert pans that were said to be stored as clean. Remove sticker residue before storing the containers as clean. REPEAT*** 10 day VERIFICATION REQUIRED***(3 pts) 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 Diced tomatoes, sliced ham, American cheese, and grilled chicken breast above 41F in the flip top unit adjacent to the broiler/grill station. PIC stated that it was likely due to the flip top being open. -CDI- The items had successfully cooled to 41F with the flip door being closed. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a total of 3 items throughout the facility that had not been date marked. -CDI- PIC correctly date marked the necessary items. Due to severity no points taken. (0 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives being held in water at 127F. -CDI- Knives were removed and placed top wash. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slightly wet stacked dishes that were stored as clean and dried. Separate to allow proper air drying. (0 pts)

4-501.11 Maintain equipment in good repair. Observed both handles missing on the mop sink faucet. Repair the necessary items. REPEAT*** (1 pt)

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 heavy accumulation of fuzzy build up on the shelves in the WIC. Increase cleaning frequency to help prevent possible contamination. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking coming from the mop sink faucet. Also observed the 3 compartment sink out of order due to a leaking handle. Repair the necessary items to prevent leaking. REPEAT*** (1 pt)

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 damaged FRP walling in the mop sink area. Also observed damaged base tiles around the facility. Repair the necessary items. REPEAT*** (0.5 pts) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavily accumulation of dust in the ceiling around vents near prep stations. Increase cleaning frequency to help prevent possible contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker heavy sticker residue build up on metal insert pans that were said to be stored as clean. Remove sticker residue before storing the containers as clean. REPEAT*** (1.5 pts) 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed 3 thin probe thermometers on the cook line that were soiled with food debris/residue. -CDI- PIC removed the thermometers to be washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, sausage patties, and sausage links holding below 135F on the cook line steam well while said to be in hot holding. -CDI- EHS allowed PIC to place the items in the steam well on the TPHC form. Due to correction and improvement from the last inspection, points not escalated. REPEAT*** (1.5 pts) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed 2 avocados in the flip top on the cook line said to be washed with stickers still on them. -CDI- PIC removed the avocados to be rewashed. Due to severity, points not taken. (0 pts)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 1 in use knife being stored in between 2 of the flip top units. Also observed another knife being stored in a metal container in direct contact with a box of gloves. -CDI- Employee removed both knives to be W/R/S. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed missing cold water handle on one of the hand washing sinks as well as both handles missing on the mop sink faucet making the faucet unable to turn the water off. Repair the necessary handles for the required sinks. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking sinks throughout the facility. Repair the necessary sinks. (1 pt)

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 damaged FRP walls int he mop sink area. Repair the necessary FRP. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed one large whisk stored hanging above the 3 compartment sink with food debris on the food contact surfaces. REPEAT. CDI - Whisk placed in dish pit to be W/R/S - Observed a majority of insert containers on site to have sticker residue on the exterior of the containers. Containers were observed stacked on the racks across from the 3 compartment sink. 10 day VR required to observe improvements. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of turkey sausage, pork sausage, and potatoes to be at temperatures of 95-99F in the steamtable at the cookline. - Observed the turkey sausage and pork sausage at the buffet line to be at temperatures of 105F and 109F. REPEAT. CDI - PIC voluntarily discarded all items in steamtable. Steamtable was discovered to not be turned on at the time of the inspection. Items in buffet line were not from the cookline steamtable and come directly from the hotbox in the back kitchen prep area to be placed on the buffet line at 6:30am. PIC has opted to hold pork and turkey sausages on TPHC going forward as it is an item that is consistently marked out on them. EHS provided TPHC documents at the time of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 stamps on the cold buffet line at the time of the inspection. CDI - Items time stamped. Facility has made up laminated TPHC cards to be placed behind the labels for the items held on TPHC at the cold buffet line and PIC stated staff had forgotten to put them up today.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the breakfast menus to not be provided with the disclosure statement. 10 day VR to observe corrected menus. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the breakfast menus to have multiple items mislabeled with asterisks. The “seasonal fruit bowl”, “dannon yogurt”, and the “1/2 grapefruit and strawberries” under the “lighter fare” section are all provided with asterisk when they do not need them. The “all American breakfast” with eggs your way and the “bagel & lox” were not provided with any asterisks despite containing items that may be consumed raw/undercooked. 10 day VR required to observe corrected menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of a yellow/green liquid stored on top of the dishwasher that was not labeled as to its contents. REPEAT. CDI - PIC labeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the restaurant wait station to have no sanitizer at the time of the inspection. - Observed the sanitizer bucket at the kitchen prep area to have a solution testing at <50ppm. CDI - Solutions changed and observed at 200ppm.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a container of water to store in use utensils on the prep counter adjacent the flattop grill with the water at a temperature of 87F. CDI - PIC replaced water and then placed container on flattop grill to be held hot. PIC stated the container is normally stored on the grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the metal insert containers to be wet nested on the racks across from the 3 compartment sink. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the handwash sink in the banquet prep area near the back kitchen entrance to be missing the cold water handle. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base and exterior surfaces of the 2 door hotbox in the kitchen prep area to have an accumulation of food debris.

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 drinking a non-covered cup of coffee at the cookline. CDI - EHS provided education and employee beverage was moved to a designated area.

5-202.12 Provide at least 100F water at handsinks. - Observed the handwash sink in the dishwashing area to not be provided with any hot water. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink closest to the rear exit, in the banquet prep kitchen, to not be provided with paper towels. CDI - PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwasher area and the handwash sink adjacent the banquet kitchen cookline to be obstructed from use by large rolling carts containing clean tableware and a large mixing bowl. REPEAT. CDI - PIC moved rolling carts so that handwash sinks are accessible at all times.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of artichoke hearts with dents along the top and bottom seams. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored on the top shelf directly above insert containers of RTE foods and condiments in the RIC at the cookline. REPEAT. CDI - Insert container of eggs relocated to the bottom shelf. 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 the table mounted can opener in the banquet kitchen to be covered in an accumulation of food debris. CDI - PIC placed can opener in dish pit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage links and sausage patties in HH wells at the patron buffet line at temperatures of 128F and 121F, respectively. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, shredded mozzarella cheese, shredded mixed cheese, and 3 containers of cooked ground sausage stored in the lowboy refrigerator adjacent the cookline steam table at temperatures between 45F-50F. The ambient air temperature of the unit was 48F. PIC stated all items in the unit were from the night prior. PIC and employees were not aware of the time the unit stopped functioning. All TCS items stated above voluntarily discarded and non-TCS items were moved to other refrigeration. PIC called in a work order at the time of the inspection. Unit is to remain not in use until a repair is made and the ambient air temperature is observed at 41F or below by EHS. 3 day VR to observed compliance/repair. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 containers of cut melon, cut cantaloupe, cream cheese, shredded cheese, and unsalted butter stored in the ice well at the patron buffet line. PIC stated items are being held using time and only held out in the buffet line ice well for the breakfast period (7am-9:30am) and then discarded. No written procedure was on site for the items being held using TPHC. CDI - EHS and PIC filled out TPHC document on site. Procedure is to be maintained on site for future review and followed going forward. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical sprayer with a yellow liquid stored in the mop sink room that was not labeled as to its contents. CDI - PIC removed chemical dispenser from kitchen and voluntarily discarded liquid.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of food stored beneath the storage racks and directly on the floor in the WIF. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal insert containers and trays stored as clean and wet nested on the storage racks across from the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed the lowboy refrigerator adjacent the cookline steam well to have an accumulation of water in the base of the unit and the ambient air temperature was observed at 48F.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed posted employee health agreement did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed 1 of 2 handwashing sinks not functioning in prep space and out of order sign posted due to leak according to PIC. Vr required.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed no parasite destruction letter or letter from guarantee from Lox salmon supplier. Vr required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at dish machine and use same gloves to handle clean equipment after handling and spraying down soiled equipment. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef and fish over RTE foods on rack in walk in cooler 1. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer not sanitized before use. CDI, to ensure food thermometers and cleaned and sanitized before and after use.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed ribs not date marked, open package of cooked pork not date marked, marinara sauce with date of preparation of 8/30, package of ham with date of preparation of 8/29 voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed breakfast menu All americican platter missing consumer advisory asterisk and LOX did not have a disclosure or asterisked on menu. Observed regular menu with burger, salmon and ribeye offered cooked to order per chef but not identified with asterisk and no DISCLOSURE statement provided with asterisk on footnote. Ensure DISCLOSURE statement provided for consumer advisory such as *These items are cooked to order. Vr required.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no testing device provided for high temperature dish machine. Vr required.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct testing procedures for quat sanitizer. CDI - EHS reviewed testing procedure with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 Cleaning Procedure (P). Observed employee wash hands without soap. EHS reminded employee to take soap from another hand sink until sink was restocked. CDI - employee rewashed hands with soap.

6-301.11 Handwashing Cleanser, Availability (Pf). Observed one hand sink without soap. CDI - employee replaced soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed ice in hand sink. CDI - EHS reminded PIC to only use hand sink for hand washing. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. -Pf. Only one hand sink had water pressure by the dish pit and this sink was not stocked with soap. CDI - facility engineer turned water back on at all hand sinks and employee restocked soap.

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 over cooked ribs in WIC. CDI - PIC rearranged food. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over washed carrots and bell peppers in WIC. Stored unwashed produce below washed produce. 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. Dish machine achieved a final rinse temperature of 154 F after multiple cycles. Verification visit within 3 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cleaned containers stacked with intact stickers and sticker residue. CDI - containers were rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 80 F in steam table across from grill. REPEAT. CDI - PIC voluntarily discarded food. 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 multiple items out of date such as ribs dated 2/8, couscous dated 2/8, American cheese dated 2/6, marinara dated 2/8, and garlic and oil dated 2/2. CDI - PIC voluntarily discarded all food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed eggs cooked to order and cold-smoked salmon on menu without consumer advisory. Menus were reprinted during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle with clear liquid in chemical storage room. CDI - PIC emptied container.

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 unlabeled containers of salt on cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oat milk cartons stored on floor in dry storage room. CDI - PIC placed on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat sanitizer at 100 ppm. CDI - PIC replaced with sanitizer at an adequate concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in prep top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked while still wet. CDI - containers were rewashed and separated to dry.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Mechanical gauges on dish machine were non-functional. Digital gauge displayed wash temp at 91 F and rinse temp at 130 F. High temp thermometer registered 154 F when run through. Repair digital gauge to indicate correct temperature. Verification visit within 10 days. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed red film residue on interior of wash (smaller) compartment of dish machine.

5-103.12 Pressure (Pf). Observed three hand sinks with no water pressure. PIC stated that pressure was turned off during recent kitchen service/cleaning. CDI - PIC contacted facility engineer who turned water back on.

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 wall tile by steam table on cook line.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw salmon stored in the same pan, next to RTE food in refrigerator #REF-002. CDI- PIC removed item and stored away correctly at the time of inspection. -0 pts-

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P 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. Observed food employee rinsed a pan that use to make omelet at the prep sink. CDI- Action corrected at the time of observation. EHS and PIC discussed the correct procedure and pan sent to be washed, rinsed, sanitized in the dishwasher. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed sausage patties and links holding temperature at the breakfast hotline at 118F-120F. CDI- PIC volunteers to discard items at the time of inspection. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed cut melons at the buffet line, cooked chicken breast, shredded chicken, ground sausage, cheese, roasted tomatoes, brisket in prep unit/cooler holding temperatures at 50F. CDI- PIC volunteers to discard all items at the time of inspection. -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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. Observed brisket dated 8/2. PIC stated that was a prep date and froze. Thawing date was not on item when pulled from WIF. Observed cut/slice tomatoes, lettuce, quinoa, cut melons, chicken, sausage and more items in WIC and prep coolers dated 8/29 when it was prep on 8/28. CDI- PIC discarded the brisket and all items re-dated correctly at the time of inspection. Date marking education provided at the time of inspection. Ensure to have a good date marking system and everyone is on the same page. -1.5 pts-

REPEAT 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 incomplete TPHC procedure form and temperature log has no cut melons temp on it. CDI- EHS provided a blank form via email to PIC at the time of inspection. VERIFICATION NEEDED within 3 days (9/1/2023). -1.5 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed a cooler at the end of cook line right across from stand up freezer holding food at 50F, ambient temperature at 44F. Engineer was on site, the unit was cover with ice inside. Unit will be repair. VERIFICATION NEEDED (9/1/2023). -0 pts-

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed not working hand washing sink near the dish machine, water supply was cut off due to a leaking pipe. Repair needed, make hand washing sink available. -1 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large trash can. CDI - Trash can was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink in dish machine area. Observed no available paper towel at hand sink near prep due to sensor malfunction. CDI - Paper towels were placed at both hand sinks.

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 incomplete time sheet. PIC stated that the method for labeling and keeping time stamps is changing and the timers that will be used have been ordered but have not arrived. CDI - Items added to incomplete time log.

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: 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 . Observed tightly wrapped cut melon cooling at a rate of 0.08F/min. CDI - Melon was unwrapped and food employee was educated.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed labels missing on bulk cereal at buffet. CDI - PIC had labels, employees forgot to place at the stations.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples and peaches with no packaging or any other measures to prevent contamination on the buffet. CDI - Apples and Peaches were removed.

4-501.11 Maintain equipment in good repair. Observed prep unit with detached lid.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple pans and containers with sticker labels and residue on the exterior. Items were stored as clean. Items moved to dish area to be washed again.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near the dish machine with a leaking pipe.

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 caramelized onion and marinara sauce dated 3/20 in the prep reach in. CDI: voluntarily discarded. -1.5- 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 .

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in at the server station. Recommend to replace. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup around the vents at the cook line. Recommend to clean as often as needed. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup around the ice chute. Recommend to clean as often as needed. REPEAT VIOLATION -3-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils in a container of hot water at 115F. -0-

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 gaskets with black buildup. Recommend to clean as often as needed. REPEAT VIOLATION -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 meat slicer stored as clean with food debris on the blade. CDI: took to 3 comp sink to be w/r/s 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried food debris. PIC stated that he was not sure when the last time the can opener was last used. CDI: can opener placed at the dish pit to be w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with pink/black buildup around the ice chute. Recommend to clean as often as needed. -1.5-

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 marinara sauce (8/11), boiled eggs (8/11), pico (8/6), and ham (8/10) dated past 7 days in the walk in cooler and prep reach in units. CDI: voluntarily discarded. REPEAT VIOLATION -3-

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 gaskets of prep reach in at the cook line with black build up. Recommend to clean as often as needed. -0-

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 marinara sauce dated 6/6 in the walk in cooler. CDI: voluntarily discarded. -1.5-

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 melons cut today cooling and tightly wrapped in the walk in cooler. CDI: containers vented. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle and sanitizer bucket stored in the server hand sink. CDI: items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the server hand sink. CDI: paper towels provided. REPEAT VIOLATION -1- no points escalated due to improvement from last inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a pan of chicken tenders left in the hot box. Per PIC, it has been there about 3 days ago. CDI: voluntarily discarded. -1-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken par-cooked with no approved procedures. CDI: chicken is cooked to 165F and above during inspection. EHS has provided a par-cook application to Chef Ken. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausages at 130F. CDI: voluntarily discarded. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no clean up written procedures for vomit and diarrheal events. EHS has emailed PIC a copy of a clean up plan. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sinks by the dish pit, server station, and near the dry storage room. CDI: paper towels were refilled during inspection -1-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility has no temperature measuring device for their high temp dish machine. VR within 10 days to ensure facility has one. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed almond milk in the reach in fridge near the entrance to kitchen with no date labeled. PIC stated it was open this morning. CDI: almond milk date marked during inspection. REPEAT VIOLATION 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 pico dated 8/18 past 7 days. CDI: PIC voluntarily discarded -1.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed several hand sinks throughout kitchen facility with no trashcans near. EHS had to maneuver kitchen area to find trashcans. Ensure all handsinks have a trashcan near with easy access. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs in container stored above cut fruit in prep unit. Rearranged so eggs were on the bottom.

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 one opened heavy cream container without date. Dated during inspection (opened today).

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk (*) missing from consumer advisory beside food item and at bottom of menu. Eggs say “cooked to order” but burgers do not. Some type of disclosure must be added to the burgers.

4-501.11 Maintain equipment in good repair. Observed a few reachin/prep unit coolers non functional. Refrigerator 005 has rusty shelving.