COURTYARD MARRIOTT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing FOH or BOH. CDI - PIC obtain paper napkins. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer inside soap dispenser at both hand washing sinks. CDI - PIC obtained bars of soap and will order correct hand soap for wall dispenser.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated uncut strawberries in metal containers on prep table. CDI - PIC voluntarily discarded food. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three plastic containers of adulterated uncut strawberries and two plastic containers of uncut cherry tomatoes. in WIC. CDI - PIC voluntarily discarded all five containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of hard boiled eggs, canned sundried tomatoes, and cheddar cheese above 41F on prep table. See Temp Chart. CDI - PIC voluntarily discarded items. 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 Observed menu display missing reminder portion *Items may be undercooked. CDI - PIC was able to make corrections.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed ROP fully cooked oatmeal with manufacture instructions clearly printed on individual packages stated to thaw under refrigeration and do not refreeze. Unopen packages of oatmeal were hot holding in steam unit. CDI - PIC voluntarily discarded five packages.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed at the self service water station clear plastic cups without any form of protection. PIC will keep plastic cups in original sleeves

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pieces of lettuce and plastic material inside hand washing sink near front of kitchen . CDI - PIC cleaned out hand washing sink near front of kitchen.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on internal white panel of ice machine. Increase frequency of cleaning.

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 half&half, pasteurized liquid egg, diced chicken, and x2 cooked vegetable soups, without any form of datemarking in WIC. CDI - PIC was allowed to placed date marking 09/26-09/02. 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 cooked meatball exceeding 7 day date marking in WIC 09/16-09/22. CDI - PIC voluntarily discarded bag of cooked meatball. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout main kitchen and coffee station area. Increase frequency of cleaning and pest control visit.

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 PIC washed hands and did not use a barrier to turn sink off. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front handsink. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hanbdsink. PIC stated dispenser was broken and awaiting repair. Provide paper towels even if dispenser is broken. CDI - Paper towels obtained.

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 Menu missing disclosure for dinner items. VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in kitchen. Back door was open because air was not working. Repair for a/c unit was en route.

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. Tongs stored in water recorded at 87F. CDI - Tongs brought to dish machine.

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 No thermometer for dish machine on site. Obtain. VR.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in employee restroom. CDI - EHS provided signage to PIC.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two cardboard boxes of adulterated oranges and one cardboard box of adulterated cherry tomatoes in walk in cooler. CDI - PIC voluntarily discarded three cardboard boxes of oranges and cherry tomatoes.

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 two containers sliced tomatoes from 12-4/12-10 in walk in cooler. CDI - PIC voluntarily discarded sliced tomatoes. 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 . 3-501.18 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 two blocks open of American sliced cheese without any dates or labels in walk in cooler. CDI - PIC voluntarily discarded two blocks of sliced American 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two secondary squeeze bottles on top of prep table without any labels and two secondary squeeze bottles in walk in cooler without any labels. CDI - PIC added labels cooking oil, lemon aioli, and buffalo sauce.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks not secured to wall and caulking with black build up. CDI - maintenance worker fixed issues.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing for ice machine disconnect leaking water onto floor behind ice machine. CDI - maintenance worker fixed issue.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without waste bin lid for female restroom.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near 3 comp sink. CDI PIC provided soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items being stored in the front handwashing sink. CDI PIC removed items from sink.

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 raw eggs sitting on a box of butter in WIC. CDI PIC moved eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open milk in the WIC and open Half and half in the Reach in not date marked. Also observed blue cheese crumbles in the WIC not date marked. CDI PIC provided date mark. 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 . 3-501.18 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 cream and Parmesan cheese in WIC with expired date labels. Also observed sandwiches in the front lowboy cooler with no date mark. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on the floor in the WIF.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC is not a CFPM and facility had several priority item violations today. Facility is scheduled for a VR visit. VR needed 2-25-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for 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 CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink VR needed 2-25-24 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink VR needed 2-25-24 5-202.12 Provide at least 100F water at hand sink. Observed water temperature at all 3 hand sinks below 100F. Maintenance stated that they will be adjusted the temperature asap. Se temperature chart

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and sticker residue on them. VR needed 2-25-24 REPEAT 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink reading 0 ppm. PIC will manually mix sanitizer at 3 comp sink to wash his containers and utensils. VR needed 2-18-24 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal being held at grill below 135F. CDI PIC voluntarily discarded oatmeal. 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 .

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 Queso cheese and shredded lettuce in the WIC not date marked. Observed Hummus in front cooler not date marked. REPEAT VR needed 2-25-24 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 . 3-501.18 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 Pepperoni, Quac, and panned Parmesan cheese dated for more tha seven days. CDI PIC corrected date mark. 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 panned shredded Parmesan cheese that was prepped today in a deep pan with the lid on cooling in the reach in cooler. CDI PIC removed lid and put cheese in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer 10 degrees off from EHS calibrated thermometer. VR needed 2-25-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of bagels on the floor in the WIF

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 wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a head covering

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to-go containers on the floor in dry storage area. REPEAT 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 service cup lids stored unprotected in front area. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed front cutting board with deep grooves that can no longer be effectively cleaned and sanitized. This was marked on last 10/3/23 inspection, 10/7/2023 verification, and 10/25/23 visit sheet. Cutting boards were ordered 12/20/23 but have not come in yet. REPEAT VR needed 2-18-24 4-501.11 Maintain equipment in good repair. Observed front dish machine not working. Facility not using front dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager 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 black buildup on inside of ice machine. Observed 1 metal pan stored as clean with part of label and residue on outside.

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 a container of cooked chicken wings and meatballs in reach in with no date mark. PIC stated that it these items were prepped last evening. CDI PIC put date mark on container. Observed 3 cartons of milk in front Low boy cooler. PIC sated they were opened yesterday. CDI PIC put date on cartons. 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 . 3-501.18 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 roasted tomatoes prepped on 9/20/23 in low boy cooler in front area. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles at cook line not labeled. CDI PIC labeled squeeze bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 ppm Quat. CDI PIC re-freshed bucket. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed container of washed avocados with stickers on them. CDI PIC had stickers removed and avocados were washed again.

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 containers stored on top shelf unprotected. CDI PIC discarded top containers and inverted remaining containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting boards ( in kitchen and at front prep unit with large amount of black buildup and deep crevices. VR needed 10-13-23

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed violations of priority items during inspection: adulterated food, food not protected by storage order, cold holding violations, and sanitizer at correct concentrations , that required a VR and follow up visit. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 CFPM onsite during inspection. Repeat

5-202.12 Provide at least 100F water at handsinks. Observed hot water holding below 100F at hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by stacks of drinking water. CDI PIC moved stacks of drinking water. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning dry rag in sink. CDI Removed dry rag. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand washing sink with no hand soap. CDI hand soap refilled.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed deli ham with white growths on it. Observed tomatoes and green pepper with white and black growth on it. CDI. PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above Containers of juice. CDI. PIC moved order and placed raw chicken on bottom shelf. 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 empty sanitizer bottle and a test strip reading no concentration in three comp sink. CDI, PIC obtained chlorine based sanitizer and mixed correctly sanitizer concentration for three comp sink. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, cut lettuce, shredded cheese, pooled eggs in ice baths on counter holding above 41F. PIC stated they hold them in this manner and at end of shift, place in WIC and repeat process every day for two to three days. Items this morning had been held in this manner for three hours but these same items were treated in this method, without any temperatures taken to ensure items holding 41F and below, the day prior. CDI PIC voluntarily discarded. Observed sliced tomatoes, cut lettuce, cheese and chicken quesadillas, and roasted tomatoes holding above 41F in a RIC that held ambient temperature above 41F. Observed milk and RIC holding above 41F. CDI voluntarily discarded items and agreed not to store items in RICs until ambient held 41F or below. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Most TCI items were not date marked. CDI. Most items PIC discarded. Two items: cooked chicken and roasted peppers, where date was known of preparation, PIC date marked 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 . 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 sun dried tomatoes with date mark of 6/9. Item is past 7 day window. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs on menu that could be order under cooked. CDI PIC wrote in consumer advisory and disclosure and asterisked item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of drinking water stored on floor.

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 head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a concentration of zero in sanitizer buckets holding in use wiping cloths.

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 spatula holding in a container of water below 135F.

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 max/ min thermometer for ware washing machine. VR required. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed hot water not able to attain 110F or higher during inspection. VR required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at hand sinks or three comp sinks able to achieve hot water temperature needs during inspection. VR required.

5-205.15 Maintain a plumbing system in good repair. Observed cold water not working at one hand sink.

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 CFPM onsite during inspection.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dish machine not reaching utensil surface of 160 during cycle. CDI-machine was drained and ran twice before 160 was reached on thermometer.

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. Observed out of date marinara sauce (11-4-22), tomatoe (11-12) and quinoa (11-12) in the reach in cooler. Items were past the 7 day date mark. CDI-items were discarde.

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 bottles of sanitizer being stored on the floor.

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 dish thermometer during inspection. VR to be done by 11-28-22