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4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked plates that were said to be stored as clean. Separate to allow proper air drying. (0.5 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement in the facility indicating that employees have acknowledged reportable illnesses, reportable symptoms, exclusion, or restriction from work. -CDI- EHS provided an employee health policy agreement for the facility. (1 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 a high temperature dish machine actively being used unable to reach a minimum temperature of 160F after the second cycle. EHS observed that it was only the first 2 cycles of the morning. -CDI- The high temp dish machine was able to reach a sanitizing temperature of 164F on the third cycle of being used. EHS mentioned that the high temperature dish machine should go through a few cycles prior to use to unsure it is able to reach a minimum of 160F to correctly sanitize the respective dishes. (0 pts) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items such as chicken fritters, egg bites, sausage patties, and breakfast potatoes under 135F while said to be hot holding. PIC stated that all breakfast items are placed out from 6:00am - 9:30am. -CDI- EHS provided a TPHC template which was filled out during the inspection. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs above 41F while said to be cold holding. PIC stated that all breakfast items are held from 6:00am - 9:30am. -CDI- EHS provided a TPHC template which was filled out during inspection. Due to the quantity of non-compliant items, points not taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 stored on top shelf of 2D RIC over RTE foods. CDI- PIC adjusted storage order. 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 is not been labeled, or if the label is incorrect. -P. Observed container of oat milk stored in low RIC located in breakfast bar area without a date. PIC stated that item was originally opened on 5/30. CDI- PIC discarded item due to being on last day and breakfast coming to a close. 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 .

4-101.19/4-202.16 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 shelving of rack used to stored non-TCS foods, multi-use dishes, and equipment made of absorbent chipboard sheet that had staining from a splash or from attempts to clean surface. Surfaces of non food-contact equipment shall be corrosion-resistant, nonabsorbent, smooth, and easily cleanable. Replace shelving or have chipboard surfaces sealed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom used by female employees.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen. CDI- PIC put paper towels in dispenser. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large plastic garbage bag being stored in hand sink basin. CDI- PIC removed bag. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC written procedures without all items that are on TPHC. CDI -PIC updated procedures to include all items that are held on time. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed dry cereal from self dispensing container without manufacturer label or identification of food with proper information. CDI- PIC labeled containers with nutrition facts and allergens

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 shelves on metal racks made of not sealed and absorbent wood, liquids visibly stained wood. Make shelves smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open during inspection. Close. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed dumpster overflowing with waste. REPEAT 5-501.111 Keep storage areas and bins for waste in good repair. Observed top lid on right side dumpster broken. Replace.

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 spills on floor under hand sink and leading out of the door. Clean. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed No CFSM present at the establishment at the time of the inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink in the kitchen area. CDI - Paper towel was provided.Repeat 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two cleaning chemicals stored on either side of faucet. CDI PIC moved chemicals to correct storage place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed cream cheese held out during service in device meant to keep cold. Left over cream cheese was stored back in RIC as I arrived just as service was ending. Item was holding above 41F. CDI PIC voluntarily discarded. Repeat. Points kept at 1/2 as it was significant improvement from last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 a stack of cups out of plastic wrap and spring loaded holder where customer could touch food contact surface of other single use cups. Keep in protective sleeve or spring loaded holder.

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 no thermometer available for testing the temperature of the water in the dish machine. Needs to be provided. 10 day VR required.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed dumpster area overflowing with waste. PIC stated the services had been canceled due to previous management and were just recently resumed.

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 in corners and under equipment and sinks. Increase frequency to preclude buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed No CFSM present at the establishment at the time of the inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink in the kitchen area. CDI - Paper towel was provided.

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 pan/utensils stored as clean with debris and residue present on the food contact surface. CDI - items were moved to the dish machine to be cleaned properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage patties and grits held below 135F at the breakfast buffet. CDI - Sausage and Grits were discarded.

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 shredded cheese, milk (Cartons), Gallon of milk, and boiled eggs stored inside the RIC above 41F. RIC was not on at the time of arrival. CDI - All items held above 41F were discarded. Management turned on RIC. Observed shredded cheese on the breakfast buffet at 70F. CDI - Shredded Cheese was discarded. EHS provided and filled out TPHC for shredded cheese on breakfast buffet.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide thermometer. EHS 10 day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI - Hair net was added.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer stored on the floor. CDI - Sanitizer was removed from the floor.

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 cups used to scoop cereals submerged in cereal in containers. CDI - Scoops were removed.

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 no thermometer available for testing the temperature of the water in the dish machine. Needs to be provided. 10 day VR required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed no food protection manager on site during the inspection. No one servsafe certified. Ensure that certified individual is on hand during hours of operation.

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 no vomit/diarrhea clean up plan in the event of staff becoming ill.

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 service cups stored without adequate protection near the juice machine.

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 thermometer available for testing the temperature of the water in the dish machine. Needs to be provided.