DOUBLETREE BY HILTON SOUTH TYVOLA RESTAURANT

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 several items that had expired dates or no dates at all. -CDI- PIC voluntarily discarded the necessary items. (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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer that had not been labeled. -CDI- PIC emptied the spray bottle. EHS noticed an improvement from last inspection, points are not escalated. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in the kitchen underneath the 3 compartment sink. Service facility for pests. (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 slight accumulation of residue build up on non-food contact surfaces such as door handles. Increase cleaning frequency. (0 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 low grout throughout the facility. Repair grout to help avoid any pooled water and/or debris. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice that had been dumped into one of the hand sinks. -CDI- Ice was removed. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs that were being stored directly over RTE food items in one of the RICs. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without proper labels. -CDI- Respective employee emptied the necessary bottles. (1 pt)

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment throughout the facility in disrepair. Replace or repair the equipment that is not functioning correctly. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed one of the hand sinks at 130F. All other hand sinks were operating correctly. Repair plumbing. (0 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 low grout throughout the facility. Repair grout. REPEAT*** 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 spill of some sort of liquid food product in the back of the dry storage area behind the wire racks. Clean spill to help prevent the possibility of attracting pests. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 multiple items in the flip top unit on the cook line with an 8 - day date mark, Ex: 21st -28th. There was a significant improvement from the previous inspection as those were the only items not having the correct date mark. -CDI- PIC placed the correct date marks on the necessary items. Points not escalated due to large improvement. REPEAT*** (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 .

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment throughout the facility in disrepair. Replace or repair the equipment that is not functioning correctly. 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 low grout throughout the facility. Repair grout. 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 spill of some sort of liquid food product in the back of the dry storage area behind the wire racks. Clean spill to help prevent the possibility of attracting pests. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced roast beef, sliced turkey, and sliced ham cooling at a rate of 0.05 during inspection after exactly 1 hour of cooling. PIC stated that they had received those items in the morning around 8:30am. The first cooling temperature was recorded at 11:30am, the second cooling temperature was recorded at 12:00pm, and the last cooling temperature was recorded at 12:30pm. EHS observed an ambient temperature of 49F in the side room of the WIC unit. -CDI- PIC voluntarily discarded the necessary food items. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the side room of the WIC above 41F during inspection. EHS recorded an ambient temperature of 49F in the side room. The main section of the WIC had an ambient temperature of 44F. TCS food items in the main section of the WIC were at a temperature of 41F or below. PIC voluntarily discarded all of the TCS food items that had been in that section for longer than 4 hours. Risk control plan filled out during inspection. PIC was allowed to move all TCS food items to another WIC to remain open until the main WIC is fixed. REPEAT*** VERIFICATION REQUIRED***. (3 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-1T

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 all items in the facility marked for 8 days. Ex: 9/23 - 9/30. All TCS food items shall be only marked for 7 days with the day that the items were cooked, prepared, or removed from its original packaging counting as day 1. VERIFICATION REQUIRED*** (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 .

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment throughout the facility in disrepair. PIC stated that the facility does not use those pieces of equipment. Also observed the side room of the WIC with an ambient temperature of 49F. Repair or replace all equipment that is not working. 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 wire racks in the WIC with accumulated debris and residue. Increase cleaning frequency to help prevent the accumulation to debris and residue. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink in the back hallway leaking from the drainage pipe, as well as from the faucet. Repair the necessary hand sink. (0 pts)

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 facility unable to provide parasite destruction letter during inspection. 10-day VR required. (1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp portioned in bags stored above other RTE prepped in bags. CDI - PIC rearranged storage order. REPEAT. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy build up of black residue visible on inside surface of unit. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon stored in second walk in cooler dessert cooler above 41F. EHS observed ambient temperature of walk in unit at 46F. Raw salmon was observed at 45F and was moved to freezer. VR required. (3) REPEAT. Facility has improved since last inspection. No risk control plan needed. 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)(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 toast batter(containing raw eggs), toppings for omelet bar, and boiled eggs stored in reach in unit and walk in cooler that was held at room temperature for breakfast and then placed into refrigeration after service. TPHC form stated all breakfast items were placed on time. EHS educated PIC on TPHC procedure. CDI - PIC voluntarily discarded items. (0)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of powder used for pest control but labeled for outdoor home use only. CDI - PIC removed pesticide from facility. (0)

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 toast batter containing raw eggs cooling at an inadequate rate(see temp chart). French toast batter was placed in reach in unit to color covered with plastic wrap. EHS advised to vent containers when cooling. CDI - PIC vented container to efficiently cool within time parameters. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed freezer dripping water onto speed rack containing food. Observed floor of second walk in cooler breaking and exposing floor beneath. Floor panels also observed not secured to floor base and causing a gap. Observed walk in cooler in disrepair. Observed oven in disrepair. REPEAT. (1)

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 ceiling tiles above dish area and next to make line and above WIC. Observed AC vent hanging from ceiling. Please replace/repair. (0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without appropriate oversight over date marking issues, maintaining cold holding, and ensuring utensils and equipment are appropriately cleaned and sanitized. Verification required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for only 6 seconds then recontaminate hands by not using a barrier for faucet. CDI hands rewash. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee leave kitchen and return to handle place food back in walk in without washing hand. CDI hands

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 employees making salad plates with carrots, spring mix, cucumbers with bare hands. CDI thrown away. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near dish area. CDI paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon in the same container with raw beef. CDI items separated. Observed raw eggs stored above sauces in reach in unit. CDI items relocated. 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. Checked high temp dish machine and it only went up to 157F. PIC called maintenance on site. Maintenance stated that the machine won’t go above 150F due to a part needed to fix unit. PIC was unaware of issue..Facility will need to use single service items for the regular dinner service. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tall white ice bucket, metal pans, plastic containers, and spatulas soiled with leftover food debris. CDI moved to sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility parcooking chicken, beef, and pork chops without prior approval. CDI items were marked yesterday and placed in oven to fully cook until approved for process. Emailed NCC procedures

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese sitting above chill line in prep top at 51F. CDI items discarded. Observed facility had carrots and green beans sitting out on the counter above 48F. PIC stated they left it out to reorganize cart and did not put them back in yet. CDI items moved to walk in to cool. Observed parcooked chicken, parcooked, beef, parcooked pork, raw marinated fish, spaghetti noodles, tomatoe sauce, potatoes, roasted carrots, rice, and baked chicken in covered carts in walk in unit at 48-52F for upcoming dinner banquet. Checked unit and boxes of unopened bacon were at 41F in the center and 43F on the exterior checked precooked sausage and it was at 41F. PIC stated that people will leave the door open or pull out carts to get inventory for banquet services. PIC stated products should only stay out or doors should only stay open for a few minutes but is unable to confirm what the waitstaff and other employees did. Closed and left items inside and food began to drop. Told PIC they are leaving food sitting out too long and cause unknown cold holding issues and must better manage food handling. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheese crumbles, wings, sausage crumbles, pulled pork, and pasta noodles in reach in freezer without prep date. CDI dates added. Observed liquid eggs, liquid egg whites, heavy cream, sliced tomatoes, cooked mushrooms, lettuce, and mozzarella ball not dated. CDI items dated. 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 bechemel dated with discard date of 1/22, and butter with a prep date of 1/21. CDI items discarded. Observed goat cheese dated with a total 9 day shelf life. CDI changed date. Talk to PIC to ensure they mark items with prep day, discard date, or both but to be consistent with date marking throughout facility. Not all products dated the same. This is the 6th consecutive inspection facility has had issues with date marking. If facility does not correct issue they can face permit action. Will follow up to ensure improvements with date marking throughout facility. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility using TPHC for breakfast buffet and record time and temperatures on log sheets. Log sheets have prefilled time stamps of 7am, 8am, and 9am but food items pulled for service at 6am. Facility must accurately record time of when products removed from refrigeration. Either create new logs or manually change times. CDI items discarded since breakfast was about to end..

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisks for burgers on menu. Verification required.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed facility store plastic bin of spring mix on garbage can while making salads. CDI moved to prep table that was right next to can. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in the kitchen handling food and equipment without a hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches worn during food handling. Repeat.

4-501.11 Maintain equipment in good repair. Observed multiple reach in units, steamer, temperature gauges for walk ins, and oven that are still not in repair. Repeat..

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on cooking equipment, prep surfaces, and with food an equipment for the facility. Choose a designated area and keep them it together

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sausage, diced tomatoes, and ham cold holding in reach in unit at temperatures between 53F and 54F. CDI - Items were discarded and reach in unit has been taken out of service. PIC has been advised to conduct frequent temperature checks of all holding equipment to ensure compliance. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions with a discard date of 7/28, cut spinach with a discard date of 8/2, and salsa with a discard date of 8/8 in flip top cooler. CDI - All items were discarded. PIC has been advised to review stock frequently and dispose of items that have exceeded time/temperature window. -REPEAT- -3 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknow substance hanging on handwashing sink. CDI - Contents were identified to be bleach sanitizer. Spray bottle was labeled. -0 points-

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 tightly wrapped bowls of cut watermelon and cut cantaloupe cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. -0.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of roaches and roach nesting areas near coffee station in corner of kitchen. Items, such as paper coffee cups, lids, and shelf linings, were discarded. Establishment has contracted pest control service with Ecolab. PIC has been advised to control infestation immediately. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of romaine lettuce stored behind pull out refrigerated drawer and making contact with unsanitary area. CDI - Items were discarded and refrigeration unit was cleaned. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed numerous kitchen appliances out of order and not working. Observed in-use reach in cooler unable to maintain proper cold holding temperatures of TCS foods. Repair/replace equipment. -REPEAT- -1 point-

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 food debris, splash, and residues on insides of reach in coolers, refrigerated drawers, and on sides of equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at beginning of inspection. CFPM needs to be on site throughout all hours of operation. CDI- PIC with CFPM certificate arrived later in inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink cups stored on prep top unit. CDI- PIC moved cups to area away from cook line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands properly and turn of faucet with bare hands. CDI- EHS had employee rewash hands and turn off faucet with paper towels.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse cups in hand sink. CDI- EHS intervened and educated employee on using hand sink only for hand washing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over wash RTE produce in walk in cooler. Move unwashed produce to shelf lower than RTE produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee hand food contact surface of utensil with bare hands to be used in RTE fruits. CDI- EHS intervened and had employee put spoon in dish pit to be washed and explained why touching a food contact surface with bare hands is a 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 , 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 slightly crushed spinach from 4/11. CDI- PIC voluntarily discarded spinach. REPEAT -improvement noted- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes in flip top from 4/18 with no date label. CDI- PIC labeled tomatoes with date. 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 .

3-501.13 (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 ROP salmon thawing under refrigeration with intact packaging. CDI- PIC cut open packages.

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 seasonings, dry goods, and oils with no label. Label secondary working containers. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on wrist working with food. CDI- PIC had employee remove watch and wash hands.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying clean dishes with cloth. CDI- PIC intervened and educated employee on how to properly air dry dishes.

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet, small reach in cooler, and prep cooler in disrepair. Repair or remove. 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 dishes with sticker residue on outside on containers. Rewash to remove accumulated sticker residue.

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 ceiling tiles in disrepair and missing ceiling tile above dish washing area. Fix.

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 near drink station with water coming out at 125F out of the tap and unable to be adjusted. CDI- PIC contacted in house repair technician to repair sink to be adjustable for use. -0pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tub of cinnamon butter with grey/blue fuzzy buildup on rim of container and on product. CDI- PIC voluntarily discarded cinnamon butter. -0pts-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning inside cavity. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker and residue on multiple metal and plastic container stored as clean. Also observed food buildup on blade of can opener. CDI- PIC put containers and can opener in dish area to be 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 -3pts- 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 caramelized onions from 1/12, chimichurri from 12/2, and chipotle salsa from 11/20. CDI- PIC voluntarily discarded foods. REPEAT -3pts- 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 working containers of oils with no labels. CDI-PIC labeled containers. -0pts-

3-302.15 Wash fruits and vegetables prior to use. Observed 2 heads of lettuce with bulb of dirt still connected to leaves in flip top. Wash fruits and vegetables before use. -0pts-

4-501.11 Maintain equipment in good repair. Observed prep cooler and hot holding cabinet not operable. PIC stated they are unable to repair the prep cooler and hot holding cabinet. Repair or remove. -1pts- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 a metal container with build up of food soil and a plate with a small dead insect both being stored as clean. CDI: PIC returned items to be W/R/S. REPEAT. Points not escalated due to improvement from last inspection.

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 a large plastic container of marinara and a large plastic container of shredded cheese being held in low boy cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. 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 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 containers of Demi sauce, cream sauce and tomatillo salsa in WIC all date marked 8/17, 6 days past their expiration. Also observed a container of chicken noodle soup date marked 8/15 in low boy cooler, 8 days past it’s expiration. CDI: PIC discarded items. REPEAT 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 pre-cooked sausage patties and pre-cooked ribs placed in RIC yesterday according to PIC with no date mark. CDI: PIC date marked items.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for breakfast buffet items which the PIC stated were held on TPHC. CDI: EHS provided form and was completed onsite.

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 several dishes on breakfast menu that lists eggs that can be cooked to order missing an asterisk or other indication that the item is undercooked/ cooked to order. VERIFICATION REQUIRED within 10 days to ensure menu is updated to indicate eggs are cooked to order/undercooked. REPEAT

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 a large container of sliced deli turkey stacked high in container and covered with tightly wrapped plastic cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC portioned turkey out into shallow containers and left uncovered in WIC to rapidly cool.

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 salmon filets fully thawed in reduced oxygen packaging in RIC. CDI: PIC cut open packaging to remove salmon from ROP environment. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored amongst non dented cans on dry storage shelf. CDI: PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. Observed a RIF and two prep coolers inoperable. EHS spoke to service technician, who was onsite, who stated he is working on RIF which just began not holding proper temp recently. Service technician also stated one prep cooler has been out of order for several years and is too old to service and other prep cooler has been inoperable for a couple of months and is waiting on parts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s keys being stored next to clean plates on shelf above prep counter. CDI: PIC removed keys from shelf. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no knowledge of food borne related symptoms and exclusions. CDI: EHS discussed with PIC and provided a copy of the updated employee reporting agreement in English and Spanish. -0-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed employee handling un cooked sausage with bare left hand. CDI - EHS intervened, educated and foods voluntarily discarded. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of ice dumped inside hand washing sink closest to soft drink machine. CDI - EHS educated. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed small plate holding sliced lemons stored inside of soft drink machine ice machine. CDI - Item removed and area thoroughly cleaned. -1.5-

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 metal containers, plates and bowls stored as clean with food and sticker residue. CDI - Utensils relocated to the dish pit to W/R/S. -1.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut TCS foods to be > 41 F at prep top, upright reach-in unit and walk-in cooler. Refer to temperature chart for details. Several of these foods were found to be > 41 F since previous day, while others had been used for today’s services. Upon further observation, it was discovered that the prep top is unable to maintain products < 41 F. It was also discovered that the walk-in cooler door was left ajar (not self-closing) since last night. EHS verified that the walk-in unit was operating with TCS foods towards the back registering at < 41 F. CDI - All foods from previous day were voluntarily discarded while remaining items were transferred to the walk-in cooler to cool down towards < 41 F.***3-DAY VERIFICATION IS REQUIRED. -3- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 slaw dated for 5/27/23 and no date on opened container of heavy cream. CDI - Items voluntarily discarded. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf. Observed, westpark burger, grilled salmon and cab ribeye steak on all day menu with no asterisk to indicate its’ disclosure.***VR DUE WITHIN 10 DAYS. -0.5-

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 salmon filets thawed out inside their ROP inside upirght reach-in unit. CDI - EHS educated and salmon filets voluntarily discarded. -0.5-

3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed uncovered foods such as raisins, walnuts, open container of water and pancake syrup left uncovered at buffet line. CDI - PIC covered foods. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer spray bottle with solution concentration of 50 P.P.M. quat. CDI - Sanitizer discarded and remade with solution reading at 200 P.P.M. -0-

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 soiled can opener. Device not used today. CDI - PIC removed utensil to dish pit to be W/R/S. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing single service styrofoam cups stored on floor in back storage area. CDI - Box relocated to shelving unit. -0- 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed uncovered stacks of single services styrofoam cups inside box in back storage area. CDI - PIC covered cups. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional prep units and reach-in refrigerator and freezer during inspection. Also observed walk-in cooler door unable to self close. Repair. -0-

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed no water supply at 1 of 2 hand washing sinks inside female restroom closest to kichen. PIC has contacted maintenance for repairs. EHS verified adequate water supply at additional female restroom available down the hall.***10-DAY VERIFICATION REQUIRED. -0.5-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes piling up around facility’s recycling bin. -0-

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 1 of 2 non-functional light bulbs inside dry storage room. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and wallet stored on prep counter. CDI - PIC removed personal items to designated area. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mini sausage croissant breakfast sandwiches sitting under a heat lamp at 99F. Per PIC, they just started this not too long ago and discard leftovers if any, at the end of breakfast hours. CDI: EHS provided a TPHC template to PIC via email and educated on how to use TPHC. -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 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 cut melons over ice at 46F. Per PIC, melons are discarded at the end of breakfast hours. CDI: EHS provided a TPHC template via email. Melons were 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 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 slaw and potato salad dated 2/16/23. Per PIC, items were just opened yesterday. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. -0-

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 bowl stored as clean with food residue. CDI: removed and placed at the dish pit to wash and sanitize. -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 cut melons and potato bites in the walk in cooler tightly wrapped. PIC stated those items were cut and made today. CDI: PIC vented items to allow cool air to flow through. -0.5-

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 containers of flour, salt, and sugar unlabeled in the kitchen. -1-

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, per PIC, washed only every 2 weeks or so. EHS educated PIC on frequency of cleaning and sanitizing food contact surfaces. CDI: can opener placed at the dish pit to be washed. -1.5-

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 steak on menu with no asterisk to indicate its’ disclosure. -0.5- VR within 10 days.

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 thermometer for high temp dish machine. VR within 10 days. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the 3 comp sink and the hand sink at the soda machine. CDI: paper towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the hand sink at the 3 comp sink inaccessible. CDI: rack of cups moved to the side to allow access. REPEAT VIOLATION -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available. VR within 10 days. -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food with no head coverings. -0-

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 dead light bulb at hood system. Recommend to replace. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at the 3 comp sink inaccessible from a tray of glass cups. CDI: tray was moved elsewhere. Hand sink is currently out of order due to some piping needed to be redone around the hand sink and 3 comp sink. -0-

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 unsalted butter at 66F on the prep counter. CDI: butter was heated to 135F and above by end of inspection. -1.5-

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 a pan of sautéed mix vegetables in the low boy at 43F. CDI: voluntarily discarded. REPEAT VIOLATION -1.5- - no points escalated due to improvement from last inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies at the bar and the soda machine area in the kitchen. Per PIC, Ecolab has been notified and will come in the next couple of days to spray. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed a copy of the updated employee reporting agreement. -0-

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 a written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a bowl of grapes with bacterial growth in the walk in cooler. CDI: voluntarily discarded REPEAT VIOLATION -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushroom sauce, corn soup, Italian dressing, mayo, balsamic aioli, and gravy well above 41F. Ambient air temperature of walk in cooler fluctuates between 49F-50F. All items voluntarily discarded. The rest of the remaining TCS foods are moved to another walk in cooler at the back. VR within 3 days to ensure unit is working properly. Observed soup in the reach in at the cookline at 44F. Soup was voluntarily discarded. REPEAT VIOLATION -3-

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 on date marking please visit: http://meck.co/FoodSafety Observed sour cream (10/29), beef soup (11/10), and half n half (11/10) dated and stored in the walk in cooler past 7 days of opening. CDI: all items voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of quat sanitizer unlabeled. CDI: bottle labeled -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop stored in the flour bin touching the flour. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certificate. Facility is not required to have it until their 210 days are over. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blueberries in the hand sink nearest the grill station. Ensure hand sinks are only used for hand washing and nothing else. No points escalated due to all other hand sinks were not stocked with anything. REPEAT VIOLATION -1-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed overly ripened cherry tomatoes with bacterial growth in the walk in cooler. CDI: tomatoes were voluntarily discarded. REPEAT VIOLATION -2-

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 available when asked. For the time being, salmon must be cooked well done until a parasite destruction letter is provided. A VR will be issued to ensure parasite destruction letter is provided. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon, cantaloupe, and watermelon in the self serve station between 50F to 51F. Facility breakfast hours are from 6:30AM to 10AM. CDI: EHS allowed facility to use TPHC and facility is to discard leftovers once they close. A TPHC template will be emailed to Jimmy, the Executive Chef. Observed cole slaw made from 8/26 in the walk in cooler at 50F. CDI: cole slaw voluntarily discarded. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint when inspection started. Employee was able to find a hair restraint to put on. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. No points deducted until 210 after issuance of permit. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handling soiled dishes from table service rinse hands and then attempt to resume food service. CDI - PIC intervened. Hands washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed plastic piping stored in basin of handsink in back hallway by banquet rooms. Observed two handsinks in kitchen without soap and paper towels or other means of drying hands. -1- VR no later than 06/05/2021 to ensure each handsink has soap, paper towels or other means of drying hands. -1-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed expired foods in locked coolers that need deep cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one crate of hot holding eggs inside hot box at 89F. CDI - PIC voluntarily discarded. EHS and PIC discussed final cook temperature of egg that are to be hot held and to remind staff of danger zone for TCS foods. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory only containing the reminder on lox and bagels, grilled salmon, grilled sirloin and seared ahi tuna. These items need a disclosure statement such as “This item may contain raw or undercooked ingredients.” CDI - Menu marked up to show correct consumers advisory language today by EHS. Food and beverage manager made aware of creations. PIC will send to Hilton menu specialist for reprint. Menu to be completed today and send a copy to EHS for verification. Observed consumer advisory on chicken. Per PIC, this facility does not offer undercooked chicken. Remove this asterisk as this denotes items that may be served raw or undercooked or have undercooked ingredients.

7-201.11 Store toxic materials to avoid contamination. -P Observed silver polish stored above sandwich bags on chemical storage shelf. CDI - Polish moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled salt, salt and pepper mix and another dry powder mix without labels identifying the food. -0-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove dead insects. Observed several dead insects on back hallway and in the floor drain near chemical storage and near back reach in cooler. PIC stated this facility was treated with pesticides yesterday. EHS reminded PIC to remove dead insects as soon as they are noticed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food stored directly under icicle in walk in freezer with evidence of ice buildup on the box. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans beans, peaches and other foods stored with intact cans of foods. CDI - PIC voluntarily discarded these. -0-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with hole in gas line not maintaining TCS foods 41F. VR no later than 06/05/2021 to ensure this unit is repaired. This is one of the non-compliant items listed on the permit during walkthrough. -0-