HILTON GARDEN INN CHARLOTTE UPTOWN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. PIC stated that theirs had just expired and they are signed up for the course along with the AGM of the hotel to be completed by the end of the month. On-site management has completely changed from previous inspection and the new managers on site did not complete the course yet. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed containers of raw philly steak to be stored directly above a container of raw salmon filets in the cookline lowboy. REPEAT. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the facility to be utilizing 4 hour TPHC for hard boiled eggs, yogurt, cut melon, salsa cups, and shredded cheese cups at the buffet self service area but did not have written procedures on site. CDI - EHS filled out written procedures at the time of the inspection with the PIC to be kept on site for future inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 a deep plastic container of sausage gravy to be cooling at a rate of 0.0 degrees/min in the 3 door RIC. PIC stated opening the can at the beginning of the breakfast service at 6:30am. Half was used for the buffet service and the other half was placed into the container and into the RIC to cold down. Container was observed with a tight fitting lid on, deeply filled in the container, and in a unit that is not designed nor approved for rapid cooling, all of which does not allow for adequate air flow to facilitate rapid cooling. CDI - Sausage gravy split into 2 containers and moved to the WIC without its lids to allow for rapid 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 .

3-501.13 (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 an insert container of fully thawed raw salmon filets in the cookline lowboy that were still in fully intact vacuum sealed packaging. Package thawing instructions state “remove from film”. REPEAT. CDI - Salmon filets voluntarily discarded.

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 coffee filters to not be stored in their original protective packaging or any other protective means on top of the coffee brewer in the back kitchen area. CDI - Filers placed back into original plastic packaging.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a case of raw bacon stored on a shelf above a box of RTE hoagie rolls in the WIC. REPEAT. CDI - PIC relocated the hoagie rolls to an adjacent shelf with other RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 bottles of Ken’s buttermilk ranch to be stored on the dry storage shelf at ambient temperatures, not in refrigeration of any kind. Bottle states “keep refrigerated”. Manufacturers website states that “product requires refrigerated storage and transport”. 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 .

3-501.18 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 insert containers of fresh mozzarella, RTE meatballs, cooked penne noodles, and shredded lettuce in both the cookline opentop and 1 door RIC to all not be provided with date marks of any kind. PIC stated that the meatballs, cooked penne, and fresh mozzarella were from the night prior and the shredded lettuce was from 2 days ago. REPEAT. CDI - PIC date marked all items. - Observed a container of whole leaf lettuce in the cookline opentop refrigerator with the date mark of 4/19, making today day 11. - Observed an opened package of slice turkey in the WIC with a date mark of 4/1, making today day 30. - Observed an insert container of Alfredo sauce to be in the 1 door RIC at the cookline with a date mark of 4/17, making today day 13. CDI - All past date items were voluntarily 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 .

3-501.13 (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 an insert container of thawing raw salmon filets in the cookline lowboy that were still in fully intact vacuum sealed packaging. Packaging thawing instructions state “remove from packaging”. CDI - PIC put cuts into the packaging, removing the product from the vacuum sealed environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of hoagie rolls to be stored directly on the floor of the WIC. CDI - Rolls relocated to an adjacent shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The previous kitchen manager who had the CFPM was fired in November. On-site employee does possess a ServSafe food handlers certificate but not food managers. GM stated they have hired a new kitchen manager last week who starts in January. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an opened employee coffee cup stored directly on the cutting board adjacent to the stovetop. CDI - PIC relocated to another table where it cannot contaminate food/equipment.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. - Observed the handwash sink adjacent the ice machine to be not working at the time of the inspection in that the sensor did not function, not allowing for water to flow out of the faucet. REPEAT.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of chickpeas with heavy dents along the seams stored with wholesome cans on the can rack. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 2 cases of raw bacon stored on a shelf directly above a case of pasteurized liquid eggs in the WIC. CDI - PIC rearranged storage order moving the raw bacon to the bottom shelf and liquid eggs above it. 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 the ice deflector in the ice machine to have an accumulation of black grime.

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 one container of cooked chicken breasts with the date mark of 12/21/25, making today day 10. PIC stated the date mark was not changed and that the chicken was fresh from last night since when she was here yesterday morning they did not have any cooked chicken. REPEAT. No increase in points due to improvements noted from previous inspection. CDI - PIC voluntarily 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 .

3-603.11 (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 the dinner menu to be provided with the correct consumer advisory reminder statement but no disclosure statement for the cooked to order steak. Facility must add “items are served raw/undercooked” or “cooked to order” to the menu item or the consumer advisory on the bottom of the menu. 10 day VR to observe compliance. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed items incorrectly asterisked on the breakfast menu. The “buttermilk pancakes”, “French toast”, “Belgian style waffles”, “artisan breakfast sandwich”, “three egg omelette”, “kids plate” all have asterisks despite not offering anything raw/undercooked. Kids offerings may not be served raw/undercooked and none of the other menu options come with eggs cooked to order. Facility uses liquid eggs for all egg dishes except over easy and over medium eggs that are only available on the “two eggs your way” menu item. 10 day VR to observe compliance.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. - Observed the handwash sink adjacent the ice machine to be not working at the time of the inspection in that the sensor did not function, not allowing for water to flow out of the faucet. REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the ice machine to be obstructed from use by a garbage can placed in front of the sink basin. CDI - Garbage can moved.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a tray of mac & cheese in the WIC that was contaminated with microbial growth. CDI - PIC voluntarily discarded tray of mac & cheese.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to not be functioning properly and was observed at 0ppm chlorine at the time of the inspection. Machine was observed not pulling sanitizer through the line but wash and rinse functions were observed functioning. Repair to be called in and facility is to temporarily use the 3 compartment sink for the sanitizing step of the dishwashing process. 3 compartment sink was observed with 150-200ppm quaternary ammonia dispensing from the dispenser at the time of the inspection. 3 day VR to observe repair to the dishwasher made or continued compliance on temporary dishwashing process. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a large amount of items that were past the 7 day date marks in multiple refrigerators throughout the kitchen. PIC stated all the items are used by the night crew. Items include: 2 container of chicken fajita strips dated 7/25, 5 containers of mac & cheese noodles dated 7/31, 2 containers of marinara sauce dated 7/29, one container of pico dated 7/29, and one container of mashed potatoes dated 8/2 all in the 1 door RIC; 2 containers of shredded mozzarella dated 8/5, one container of marinara sauce dated 7/29, one container of Canadian ham dated 7/29 all in the lowboy portion of the opentop refrigerator; one tray of mac & cheese dated 7/30 in the WIC. - Observed one wrapped brisket on the speed rack in the WIC that was not provided with a date mark. PIC stated it was from a banquet on Saturday (8/10). CDI - PIC voluntarily discarded all out of date items. PIC date marked brisket. 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 3 packages of thawed raw salmon in the 1 door RIC that were not removed from their vacuum packaging prior to thawing. The exterior of the package states to remove the items from the vacuum packaging before thawing. CDI - PIC cut the packages, removing them from their anaerobic environments.

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 a stack of single service coffee lids available for patron self service at the coffee station stored with their food contact surfaces face up, allowing for possible contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the WIC to be covered in an accumulation of black grime.

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 a missing ceiling tile in the dry storage room, above the dry storage racks. PIC stated they were fixing a leak recently and have not replaced the ceiling tile since then.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a sealed employee energy drink can in on a shelf in the 3 door RIC, next to and directly above food used for consumers. CDI - PIC removed drink from RIC.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 2 hand washing sinks were not working as sensors weren’t working. CDI - Maintenance repaired hand washing sinks during inspection. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible buildup on blade and guard behind blade and was stored as clean. 4 pans found with visible food debris in them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Deli slicer and pans washed during inspection. 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 All TCS foods in sandwich cooler measured 49-50F (pico, pizza sauce, mozzarella, boiled eggs, tomatoes, blue cheese, ham and pepperoni). CDI - PIC discarded all TCS foods in unit and will not use it until it is repaired. Follow-up visit to be conducted by Monday next week to ensure cooler is functioning, or that establishment is not using it. 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)(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 The items that may be ordered or served undercooked are asterisked on both menus. But there is not statement that states that the asterisk means the food is served undercooked. VR - Verification required within 10 days that menus are corrected. Add the statement *Items may be cooked to order or * items may be served raw or undercooked to both menus.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3 boxes of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT. Improvement from last inspection so kept at half credit.

4-501.11 Maintain equipment in good repair. Sandwich cooler is not holding food below 41F. Do not use cooler until it is repaired. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling vents above 3-door cooler are accumulating dust and need to be cleaned. 0 pts.

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 Gravy was cooling in deep container with lid on it in upright cooler. When cooling TCS foods, use shallow pans/ice bath/leave containers loosely covered or uncovered. CDI - PIC moved gravy to ice bath 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Cut in half avocado in sandwich cooler still had sticker on husk. Wash fruits and vegetables thoroughly before use. Remove sticker during wash process. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC during inspection. There must be a person in charge during all hours of operation to ensure the rules regarding food safety are met. CDI - Front desk manager educated on requirement. // 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Most TCS ready-to-eat foods were not date marked or out of date. Also, raw animal foods were stored above ready-to-eat foods in several areas during inspection. Ensure the PIC is here so they can correct food safety problems. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF Employee washed hands in prep sink. Employees must only wash hands in hand washing sinks. CDI - Employee educated and she washed hands at hand washing 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 Salmon is offered undercooked on menu but establishment does not have parasite destruction information from supplier. VR - Verification required within 10 days that establishment has parasite destruction information from supplier for salmon. REPEAT

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 drinks and other RTE foods in upright cooler. Raw salmon stored above sauces in other upright cooler. Raw burgers and raw steak stored on shelf above cooked chicken wings in upright cooler also. Raw beef stored on speed rack above box of potatoes. Raw bacon stored on other speed rack above pineapple and cantaloupe. Raw animal foods must not be stored above ready-to-eat foods or unwashed produce/vegetables. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 tongs, 6 pans, 1 plastic container, 1 bowl and 1 knife found with visible food residue, but were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils with food matter on them were moved to dish machine to be re-washed. 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: 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Beef roast, pork, and pizza sauce in sandwich cooler were missing date labels. Cole slaw, chicken wings, rice, and penne were missing prep date labels in upright cooler. TCS ready-to-eat foods must be marked with prep date, and used or discarded within 7 days. CDI - Employee discarded all foods with no date label. // 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 Mashed potatoes in sandwich cooler bottom were prepared on 9-12. Sausage in walk-in cooler was prepared on 9-14. Tomato soup in upright cooler was prepared on 9-8. TCS ready-to-eat foods must be discarded if held past 7 days, with day 1 being the date of prep. CDI - Employee discarded out of date foods. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf TCS foods held using TPHC by the grill were missing time label. TCS foods held using TPHC must be labeled with start time, and used or discarded within 4 hours. CDI - Employee placed time sticker on table beside TPHC foods. 0 pts.

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. Thawed salmon in upright cooler was still in ROP packaging. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - Employee slit open packages.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food and bags of ice are being stored on the floor in the walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocado in sandwich cooler bottom still had the sticker on its husk. Wash fruits and vegetables thoroughly before use. Remove sticker during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal and plastic pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification during inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter available for salmon that is served undercooked. VR - Verification required within 10 days that establishment has parasite destruction information.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pans of raw salmon, raw steak and raw burgers were stored on shelf above bag of tomato bisque soup and pan of cooked chicken. Bag of raw chorizo also stored directly on top of open pan of vegan sausage. Raw animal foods must not be stored above ready-to-eat foods. CDI - Employee corrected food storage order. // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Cut tomato stored directly on shelf in sandwich cooler bottom. Do not store food directly on shelves or other surfaces that are not regularly cleaned and sanitized. CDI - Tomato discarded.

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 1 pan of marinara sauce was dated as being prepared on 5-8 and had not yet been discarded. 1 bag of feta cheese was dated as being opened on 5-3. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Opened portions of fresh mozzarella were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC discarded cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Asterisk missing beside consumer advisory warning on bottom of dinner menu. VR - Verification required within 10 days that establishment has corrected consumer advisory on menu.

5-202.12 Provide at least 100F water at handsinks. Observed no running water at hand sink next to ice machine. CDI: Maintenance serviced sink during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. Increase cleaning frequency.

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 hard boiled eggs from 8/25. CDI-PIC voluntarily discarded RTE TCS food that was held past 7 days. 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 opened milk and heavy cream without a date. CDI-PIC added correct open date mark.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cracking eggs with gloved hands. Employee then changed gloves and began handling a clean plate to put cooked food on. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods or clean utensils. CDI - Employee instructed to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Box of raw steaks stored on shelf above spaghetti in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Spaghetti moved above raw steak. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Bean burgers in upright cooler and cooked vegetables in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with date and held for no longer than 7 days from preparation/opening. CDI - Employee placed date labels on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pulled pork (2-6), Alfredo sauce (2-5), and cooked vegetables (2-8) in walk-in cooler were held past 7 days. 2 containers of pulled pork (2-6 and 2-8) and 4 pizzas (2-4) in upright cooler were held past 7 days. CDI - PIC discarded items. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time label on TCS foods held on time as a public health control in ice bath. CDI - Employee placed time sticker of 8AM on items. 0 pts.

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 Consumer advisory needs statement: * items are served raw or undercooked. VR - Verification required within 10 days that menu has been corrected.

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. Raw salmon in upright cooler was completely thawed and still in reduced oxygen packaging. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry after washing. 0 pts.

4-501.11 Maintain equipment in good repair. Can opener mount is beginning to rust. Replace can opener mount. 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 No parasite destruction information available for salmon. VR - Verification required within 10 days that establishment has acquired parasite destruction information for salmon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 2 small containers of quinoa were prepared on 12-6 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Quinoa discarded. 0 pts.

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. Raw salmon completely thawed in walk-in cooler and still sealed in vacuum package. Raw fish shall be removed from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC slit open packages during inspection.

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). Manufacturer’s label for self-service cereals were not easily visible to customer. Information was behind piece of paper with calorie information. Provide the manufacturer’s label to the consumer in plain view. CDI - Sheet placed in the front of the frame so it is in plain view for customer. 0 pts.

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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times marked on food items held on TPHC. PIC stated items ate brought out at 6 am and thrown away at 10 am every day. Facility correctly using TPHC, but did not mark times. Facility in possession of TPHC procedures. CDI - Times marked. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees missing hair restraints. - 0.5 -