TOPGOLF CHARLOTTE UNIVERSITY

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee breaded raw chicken with gloved hands and then switched gloves to work with ready-to-eat foods without washing hands. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and he washed hands. 0 pts.

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 Employee observed handling toppings and bun to make hamburger with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact. Bun and toppings were discarded and she washed hands and donned gloves. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed placing bucket in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated on hand sink use. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several items in walk-in cooler upstairs and downstairs were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation with day 1 being date of prep. CDI - PIC placed prep date labels on all items. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing watch. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bottle of green salsa measured 67F. Sausage in front of grill measured 72F. Buffalo chicken dip in pizza cooler measured 43F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded sausage and green salsa. Buffalo chicken split into 2 smaller pans and cooled in blast chiller. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook observed wearing a watch. Food employees must not wear jewelry o their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spatulas were being stored in 85F water on grill. CDI - PIC took spatulas to be washed again.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above celery in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cooked mushrooms and cooked steak in pizza cooler were missing prep dates. TCS RTE foods must be labeled with prep date,and must be used or discarded within 7 days of preparation. CDI - PIC placed prep labels on items. 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 .

3-501.15 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 Lettuce that’s was cut at 12pm was 48F in sandwich cooler top. Hummus in bottom of other sandwich cooler measured 45F and began cooling at 11am. Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - PIC moved items to blast chiller to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Par-cooked chicken stored on speed rack above fully cooked chicken. Raw animal foods must not be stored above ready-to-eat foods. CDI - PIC moved par-cooked chicken to bottom of speed rack. 0 pts. 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. Final rinse temperature of main dish machine only reached 148F on EHS thermometer. Cup dish machine also only reached 145F on EHS thermometer. VR - Verification required by the end of the day that establishment has repaired dish machine. If dish machine is not repaired by end of day then permit will be suspended or establishment must switch to single-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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Par-cooked chicken was not labeled as being par-cooked as part of written procedures. Par-cooked chicken was also stored above cooked chicken. CDI - PIC educated on following approved non-continuous cooking procedures and cross-contamination. He placed a label on pan identifying it as par-cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage in front of grill measured 67F. 2 containers of lettuce in bottom of sandwich cooler measured 44-46F. Cooked onions in drawer cooler measured 49F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded sausage and cooked onions. Lettuce was prepared 2 hours ago so he moved it to walk-in cooler to continue cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken wings observed on floor of walk-in cooler at beginning of inspection. Food must be stored at least 6 inches off the floor. CDI - PIC moved container to shelf. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees observed with watches and bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED CHICKEN, dips in the prep unit at temperatures above 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the prep unit without dates. CDI. PIC date marked. Repeat ****improvement from last time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 water and food particles from condensation in one of the RI cooler. Also observed food debris in one of the dish machine. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored by customer items. CDI. PIC created and labeled a designated area for employee items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in WI cooler after cooling in an opened container. CDI. PIC covered.

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 food stuffs in the WI and RI cooler without dates. CDI. PIC date marked. 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 a spray bottle filled with water without a label. CDI. PIC labeled.

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 build up on floors behind cooking equipment in the kitchen. Needs to be cleaned.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open can of Monster drink on shelf above clean dishes. CDI.. Drink was moved to employee drink area

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 hands being washed at hand sink , faucets were turned off with clean hand’s without barrier. EHS educate facility on hand washing For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dishwasher not achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Tech is at facility repairing machine during inspection. Dishwasher was repaired while EHS was on site 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with debris. CDI..Items were moved to dishwasher for w/r/s. 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 . 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 .

3-501.15 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 items cooling throughout facility with tight fitting lids. Facility does have a blast chiller. CDI.. Lids were removed or sent to blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 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 floor in WIC and WIF..CDI.. Items were placed on shelf

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

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 utensil stored in water at 96F

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes stacked wet. REPEAT CDI.. Dishes were unstacked to dry properly.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of prep tables throughout facility with food debris. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink will not hold water in sinks. Stopper needs to be repaired Per PIC facility has called maintenance and sink will be repaired.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed several hand sinks without waste bins..REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer in dish machine in the floor upstairs and in the bar without sanitizer dispensing. CDI. Both containers were replaced and equipment repaired to dispense sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the WI cooler without dates. CDI. PIC date marked. 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 containers of salt and spices without label. CDI. PIC labeled them.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at 20ppm quat. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned equipment in the kitchen area. 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 build up on prep top covers. Needs to be cleaned.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at hand sink. CDI. PIC placed some around the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers, knives and slicer soiled with old food debris. CDI- All items taken to the comp sink 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, shrimp and sausage holding above 41F in low reach in cooler 2 upstairs. CDI- All items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.11 Maintain equipment in good repair. Observed low reach in 2 housing out of temp meats holding above 41F. Get fixed prior to using.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on top of dishes in the clean dish storage area. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked steak stored on top of cooked chicken. CDI- Chicken placed above. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed vegetables stored above washed vegetables. CDI- Washed vegetables placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below concentration in 3 comp sink with a utensil in the basin. CDI- Solution re-made to proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes soiled with old food debris, in the clean dish storage area. 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 .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at the 3 comp sink at 50ppm quat. CDI. PIC replaced the solution. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on the cutting boards in the kitchen area. CDI. PIC ordered new ones. 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 .

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 frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at 20ppm quat. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed et stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned. ****improvement from last time.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water temperature at the dish machine at 155F. Unit was placed out service and will be back to check on the unit

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 build up on vents in the kitchen. Needs to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed et stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at hand sink. CDI. PIC placed some around the sink. REPEAT. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster at the back missing drain plugs. Needs to have new ones.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink upstairs. CDI. PIC replaced. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed veges stored in hand sink, observed straws stored in hand sink. CDI. PIC removed

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from hand sink. Needs to be repaired.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at hand sink. CDI. PIC placed some around the sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees wearing an arm band while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed et stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned. REPEAT.

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 single use cups stored directly on the floor in the dry storage area. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine in the bar at 0ppm. CDI. Unit was repaired. 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken, milk in RI without dates, CDI, PIC date marked.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer containers stored on prep tables. CDI. PIC removed.

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 spices without label. CDI. PIC labeled them.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at 20ppm quat. CDI. PIC changed the solution.

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. Observed ware washing machine with thermometer in disrepair. Needs to be fixed. 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 in the facility for measuring hot water temp. CDI. PIC ordered for one. 4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water temperature in dish machine at 153ppm. Needs to be repaired.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed one of the dish machine unable to reach 180F. Will be back to check on the equipment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in the dish machine on the 2nd floor at 0ppm. CDI. Unit was repaired.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees wearing an arm band while working with food.

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 in the facility for testing water temperature. Will be back to check on the equipment.

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 build up on hood and vents in the kitchen. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored on prep units. CDI. PIC removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedure for Vomiting and Diarrheal Event. CDI. Gave PIC one

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed sanitizer in 3 comp sink at the bar area at 10ppm. CDI. PIC added the sanitizer in the solution.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, beef, in RI and WI without date marks. CDI. PIC date marked. 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 food in RI with incorrect dates. CDI. PIC corrected the dates.

4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy. Observed no thermometer for the dish machine. Needs to have one.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of spices without label. CDI. PIC labelled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed et stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored over cooked rice on speedrack in walkin cooler. Moved patties to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on the slicer from yesterday. It was broken down to be cleaned and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 6 large metal containers of chicken wings temping at 45-53F in downstairs walkin cooler. They were made last night. After investigation Chef found that employee waited until the blast chiller brought the product down to 70F, pulled them, and placed them in walkin cooler to finish cooling overnight. Employee has been re-trained on procedures. Chicken wings were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lemon butter and clarified butter being held above 41F. These times should be on time as a public health control if not under temperature control. TPHC form was emailed with this report. These items may not be used beyond 4 hours today. Return visit required.

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 Mac n cheese bites in upstairs walkin cooler that had been portioned without a date mark. The entire batch can be marked with one sticker if desired. Will use within the 7 day window.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of bar spray chemicals without labels. Labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Discussed improper cooling of chicken wings due to blast chiller procedural error. Observed chopped steak and chopped chicken portioned in plastic bags in Chef’s Base drawers above 41F. They were bagged today and should be cooled to 41F or lower before placing into the cold drawer. They were pulled and blast chilled to 33-39F before being placed back in drawer. Observed bean spread in a large plastic container with lid that was made today (Within last 2 hours) at 60F. It was placed in blast chiller in a metal pan and it had reduced to 53F during the inspection. It just had not been kept in the blast chiller long enough. Employees have been retrained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Monitor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked while still wet. Separate to air dry.