HIGHLAND CREEK GOLF CLUB

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee grab bottle of sanitizer with gloved hands from chemical storage area, spray sanitizer on cutting board, return bottle, and then begin cutting of onions without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. Employee conducted proper hand wash. -2 points-

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed home canned pickled pepperoncini peppers, peach habanero BBQ sauce, and pickles in establishment on shelves. CDI - Items were discarded. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

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 tightly covered containers of eggroll mix (containing black beans) and sliced tomatoes in walk in cooler fail to meet proper cooling parameters. Eggroll mix cooled 2F in approximately 30 minutes while sliced tomatoes cooled 1F in the same time frame. CDI - Both items were uncovered and unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods of room temperature prepared foods and to review training material in kitchen. -1.5 points- 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 .

3-501.18 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 blue cheese dressing with a prep date of 9/21 in walk in cooler 1. Observed slaw with a prep date of 10/2, cooked pasta with a prep date of 8/4, chicken salad with a prep date of 9/27, and salsa with a prep date of 9/25 in walk in cooler 2. CDI - All items were discarded. PIC has been advised to review inventory procedures. -1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 containers of Hot Shot flying insect killer and Colton's bee and wash repellent spray stored in kitchen. Both items are not approved for use in commercial kitchens. CDI - Items were moved to storage area outside of building. -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 and covered containers of eggroll mix and sliced tomatoes that failed to meet proper cooling parameters in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods for room temperature prepared TCS foods. -0 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 numerous house flies and fruit flies in establishment. PIC is not sure if establishment has a contract with a licensed pest control operator. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a bracelet while preparing food. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping onions that were not washed prior to use. -0.5 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instant Pot used for cooking rice for specific menu item in kitchen. Observed other "household use only" cooking equipment stored in kitchen. PIC has been advised to replace Instant Pot with commercial use rice cooker. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink pulled away from adjoining wall. Recommend re-sealing handwashing sink to wall. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed 4x4 wood posts used to elevate metal shelving in walk in cooler 1. Replace with item that is nonabsorbent, smooth, and easily cleanable. -0.5 points-

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 soil on non food contact surfaces of storage shelving, shelving below prep tables, and on sides of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 broken and damaged tile near kitchen entrance. Repair/replace broken tiles. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef, raw chicken wings, and raw chicken breast cold holding at temperatures between 43F and 44F in reach in cooler. CDI - All items were moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 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 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 salsa with a prep date of 5/14 in walk in cooler. CDI - Item was discarded. -0 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 .

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 and tuna thawed in walk in cooler without being removed from packaging. PIC has been advised to follow thawing directions on packaging and to ensure fish has been removed from ROP environment prior to thawing. -REPEAT- -1 point-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of food on prep line. -0 points-

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 freezer floor. -0 points-

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 boxes of single use cups stored on floor of dry storage area. -0 points-

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 of food debris and soil under prep tables in kitchen. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and turkey deli meat in flip top cooler holding at temperatures between 45F and 46F. Deli meat was overstacked and unable to maintain a cold holding temperature of 41F or less. CDI - Volume of deli meat was reduced in flip top cooler. PIC has been advised to keep TCS foods below fill lines of insert pans to maintain proper cold holding. -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 .

3-603.11 (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 newly printed menu with a consumer advisory disclosure and reminder. PIC stated that menu has been in use for approximately 4 days. All menu items containing meat are asterisked noting that items can be served raw or undercooked. Menu items noted that can be served raw or undercooked include pizza, nachos, chicken wings, quesadillas, children's chicken tenders, deli sandwiches, fish, and burgers. PIC stated that no items are served raw or undercooked and raw proteins like chicken wings, fish, and hamburgers are fully cooked. PIC has been advised to remove consumer advisory and associated asterisks to honestly present menu. A verification will be conducted by 2/23/2026 to determine if establishment is in compliance. -0.5 points-

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 and tuna thawed in walk in cooler without being removed from packaging. PIC has been advised to follow thawing directions on packaging and to ensure fish has been removed from ROP environment prior to thawing. -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on shelving in outdoor walk in cooler. Remove cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of commerical cleaner stored on prep table with cooking ingredients. Observed commercial cleaners stored above utensils on shelving. CDI - Cleaners were taken to chemical storage area. -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 box of potato chips stored on floor of dry storage room. -0 points-

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 single use coffee filters and single use paper plates stored without protective packaging. -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed serving tongs with heavy build up of rust. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instapot stored in dry storage area. Discard "household use only" equipment and/or replace with equipment that is ANSI certified or equivalent. -0.5 points

5-202.12 Provide at least 100F water at handsinks. Observed corner handsink at ice machine with sign stating no hot water was available at handsink. Employees properly washed hands at handsink adjacent to three compartment sink. 6-301.14 Post a handwash sign at each handsink. EHS observed male restroom handsink with no handwashing signage. CDI - EHS affixed handwashing sticker to paper towel dispenser and provided extra stickers to PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on interior plastic shield, seen using EHS hand mirror. Increase cleaning frequency and drain ice machine as needed to reach recessed portions of equipment during cleaning.

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 two (2) portions of TCS, non date mark exempt foods (sliced turkey, hot dogs) with no date marks. CDI - EHS confirmed date of opening for TCS foods (04/09) and affixed date marks to packages. 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 one (1) portion of ready to eat pulled pork in WIC with a date mark of 3/28. CDI - PIC voluntarily disposed of out date TCS foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 approximately six (6) raw salmon in intact ROP environment thawing in WIC. CDI- EHS discussed proper thawing procedures with PIC. EHS and PIC cut ventilation into ROP packages.

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 one (1) unopened stack of pizza boxes in plastic wrap directly on floor of dry storage area. CDI - PIC elevated boxes to available storage.

4-501.11 Maintain equipment in good repair. Observed warewashing machine failing to properly sanitize (EHS and facility test kits displayed chlorine of 0 ppm.) PIC contacted warewashing machine repair personnel; facility utilized three compartment sink with sink and surface sanitizer as a means of sanitizing equipment. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelves of WIC and clean dish area. Note: No escalation in point deduction due to some noted improvements and changes in conditions; non functioning prep unit was labeled as requiring repair and per previous inspection, fewer surfaces were requiring resurfacing or replacement.

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 drinks on countertop where food preparation was taking place. CDI- PIC moved drinks to bottom shelf of table away from food prep.

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. Observed through conversation with PIC that utensils stored on grill and prep units in ambient air conditions are washed, rinsed, and sanitized once per day at the end of the day, exceeding 4 hours. CDI- EHS educated PIC on w/r/s utensils throughout the day at least every 4 hours. 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 both one door prep units in kitchen with an ambient temperature above 41F and all TCS foods inside above 41F. PIC voluntarily discarded all TCS foods. EHS will follow up within 3 days to verify repairs. 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 .

4-501.11 Maintain equipment in good repair. Observed door to pizza prep unit bent and not closing properly. Repair or replace. Observed metal shelves in dry storage area, clean dish area, and walk in cooler with heavy rust and chipping gold paint. Repair or replace to make smooth and easily cleanable. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink next to dish machine. CDI- PIC replaced hand soap.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on metal plate inside. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers and two spatulas with food debris on food contact surface. CDI- PIC placed items in dish area to be washed, rinsed, sanitized. 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 .

3-501.13 (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 raw salmon in intact ROP environment thawing from previous night. CDI- PIC voluntarily discarded salmon and EHS educated PIC on why it is a violation.

4-501.11 Maintain equipment in good repair. Observed metal shelves in dry storage area, clean dish area, and walk in cooler with heavy rust and chipping gold paint. Repair or replace to make smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with doors open during inspection. CDI- PIC closed doors.

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 hand sink by ice machine in need of cleaning. Observed walls throughout kitchen in need of cleaning and floors behind and underneath equipment in need of cleaning. Clean.

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 opened package of turkey, hot dogs, corned beef and milk from 2 days prior without date marks. PIC added date marks. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar and box of tomatoes on floor in storage area. PIC to moved items to shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white domestic freezer used for food storage. Ensure that equipment is being used in manufacture’s intended use. 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. Clean inside prep coolers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to dish machine. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris left attached to metal pans, squeeze bottles, tongs and other utensils. CDI- Dishes with food debris left attached were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed penne pasta that had not been removed from cold holding today at a temperature of 44F. Penne pasta did not meet cooling parameters of 6 hours. CDI- Discarded during the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple foods inside in walk in cooler and reach in cooler prepared days prior without dates present. Foods include feta cheese, diced tomatoes, buffalo chicken dip, and spaghetti. Observed cole slaw dated 12/4. CDI- Foods were dated during the inspection. Foods that PIC was not aware of date prepared were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods that did not meet cooling due to foods being tightly compacted inside of reach in cooler with plastic cling wrap attached. Recommend using sheet pans inside of walk in cooler to cool foods down rapidly. CDI- Discarded penne pasta during the inspection for not meeting 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label foods once placed in secondary containers with the common name of contents. Observed several squeeze bottles unlabeled during the inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white domestic freezer used for food storage. Ensure that equipment is being used in manufacture’s intended use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sink and surface test strips, but no chlorine test strips available.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels in dish machine- 0ppm. PIC stated new dish machine to be installed next week. CDI: Facility utilizing dish machine for W/R cycles and sanitizing in three-compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout kitchen being held above 41F. See temp chart for details. CDI: PIC voluntarily discarded products and notified maintenance to complete preventive check.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed salmon thawing in standing water. PIC stated cold running water used but turned off when product completed thawing process. CDI: Education provided and product moved to walk-in cooler for rapid cooling. 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 thawing in vacuum packaging. CDI: Education provided and food employee removed product from packaging.

4-501.11 Maintain equipment in good repair. Observed door on small dressing cooler unable to close- door bent/gasket unable to seal. CDI: PIC provided work order placed and set for within next 2-3 weeks (non-TCS dressings in cooler).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips water damaged. CDI: PIC order test strips.

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 wall behind dish machine soiled with black buildup. Wall to be cleaned during new dish machine install.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to dish machine. CDI: PIC provided paper towels.

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 sliced turkey being held in make table with no date label. PIC stated product prepared Monday 01/10/21. CDI: Education provided and PIC back dated product. **GOING FORWARD, FAILURE TO DATE LABEL IMMEDIATELY UPON PREPPING CAN RESULT IN FOOD BEING DISCARDED.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health poster/policy that covered "big 6" illnesses. CDI: Education provided, EHS provided copy of new EH policy, and PIC made aware of changes made due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no vomit & diarrhea clean up kit. CDI: Education provided and PIC made aware of changes made due to 2017 Food Code implementation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on speed gun nozzles. CDI: PIC W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC primed- 100ppm.