INTOWN GOLF CLUB

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy jalapeños and blueberries in WIC during inspection. CDI - All items voluntarily discarded. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bagged portion of raw steak being stored in container of raw, cut vegetables in under grill unit during inspection. CDI - Vegetables voluntarily discarded. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sushi rice holding below 135F during inspection. See temperature chart. CDI - Sushi rice voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in sautee and flattop preps holding above 41F. Ambient in both units above 41F. See temperature chart. Maintenance onsite during inspection. Both units in need of replacement sensors, and will be repaired in the following days. All foods held in units for longer than 4 hours voluntarily discarded. All items in units for less than 4 hours moved to WIC to rapidly cool. Facility to utilize TPHC until repair. 72 hour VR required. 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 .

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 food debris at bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 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. Observed food debris on floor of WIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw shrimp remove gloves then proceed to handle ready to eat foods without washing hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up container in the hand sink by cook line. CDI: Item was removed.

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 burger on bay menu without an asterisk, according to PIC burger can be ordered undercooked. VERIFICATION REQUIRED.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner without a label. CDI: Item was voluntarily discarded.

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 burgers cooling at a rate of 0F/min inside container double wrapped with Saran Wrap. CDI: Saran Wrap was removed and items were placed in freezer. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility unable to provide max/min thermometers for hot water dish machines. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored above buttermilk in prep unit. Observed raw egg yolks being stored above Brussel sprouts in walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 peanut sauce containing coconut milk sitting out on counter above 41F. CDI: Item was voluntarily discarded. Points reduced due to improvement from last inspection. All other cold holding was correct. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without a label. CDI: Bottle was labeled.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch pre-cooked chicken with bare hand. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed coconut milk being stored on cart below raw beef. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed raw duck laying on top of cloths inside metal pan. CDI: Duck was removed from cloths.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, knives, plastic containers and deli slicer with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 various items in prep top above 41F. Ambient air of unit was 45-46F. Items were voluntarily discarded. Facility is using ice baths until unit is repaired. VERIFICATION REQUIRED. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer above 3010ppm lactic acid (bleached out test strip). CDI: Sanitizer was diluted to 1875ppm lactic acid.

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 cut lettuce cooling at a rate of 0.01F/min inside container tightly secured with a lid. CDI: Lid was removed from container. 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 small flying insects throughout facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 hot dogs stored below whole muscle raw meat. Observed raw sausages stored above whole muscle meat. CDI - all items were moved to the correct order.

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 missing time sticker for unsalted butter and au poivre sauce. CDI - Items were voluntarily discarded.

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 one bin of flour without a label. Observed one shaker cup of white powder with no label.

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one soiled/wet wiping cloth stored on a prep table.

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 ground beef being stored over intact meat in WIC. CDI- PIC adjusted storage order. 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. Observed multiple utensils and can opener with food debris accumulation. CDI- PIC removed items to be washed, rinsed, and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observe house made Caesar dressing temping at 45F in prep unit. 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 .

3-501.13 (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 tuna thawing in intact ROP packaging. *REPEAT* 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp that had been thawed with water above 70F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans and plates on multiple racks throughout the kitchen being wet stacked.

5-205.15 Maintain a plumbing system in good repair. Observed broken cold water handle on hand wash sink. *REPEAT*

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat foods in the walk-in cooler.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

REPEAT 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 pan of green beans past the 7-day date mark. CDI - Item was voluntarily discarded. Improvements made from previous inspection.

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 missing time stickers for buttermilk and unsalted butter. CDI - Stickers were added to indicate the time they were removed from cold holding.

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 intact ROP packaging.

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

5-205.15 Maintain a plumbing system in good repair. Observed broken hand sink faucet handles

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two bartender employees turn the sink faucet off with bare hands after washing. EHS educated them on turning off the faucet with a paper towel to avoid recontamination. CDI - Employees rewashed hands.

REPEAT 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 cooked chicken and chick peas past the 7-day date mark. CDI - Items were voluntarily discarded. The date an item is prepared or opened counts as day number one. Points not escalated due to improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three chemical spray bottles with no labeled. CDI - Chef dated during inspection.

REPEAT 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 oil bottles with no labels due to them rubbing off.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans on the dry storage rack. CDI - Items were removed and placed in the office to be returned to the supplier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a watch on and no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in the prep cooler with a sticker still attached.

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. Observed a cup being used to scoop sugar.

5-202.14 A backflow device shall be used according to its design standard. The backflow prevention device on the mop sink is not rated for continuous pressure. (ASSE 1001) The water was being cut off by a secondary nozzle instead of the main faucet. -P CDI - Sink was turned off at the faucet.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy on site did not have non-typhoidal salmonella. CDI: Updated health policy provided to PIC via email and was printed by PIC for employees to sign during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink dispensing at 0ppm. Stock solution bottle had no solution in it. CDI: Bottle replaced. 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

3-501.14(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 several items that were cooked yesterday and still cooling in walk in cooler including green beans, pulled chicken, creamed corn, and marinara. CDI: Products voluntarily discarded. EHS provided PIC a copy of a cooling log, the cooling hot foods poster, and discussed cooling requirements during inspection today. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cut and washed yesterday still cooling in walk in cooler. CDI: Product 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top cooler holding above 41F. All items were double panned. All items within cooler not double panned and in the reach in section were at 41F and below. CDI: Items rapidly cooled to 41F as they were only up in the cooler since 1130am. Observed grain mix in walk in cooler at 45F. Product was directly adjacent to and touching creamed corn that was still cooling from yesterday. All other items in the walk in were properly cold holding. CDI: Grains voluntarily discarded. See # 20. Observed buttermilk at fryer station holding above 41F. CDI: Facility labeled product for a 4 hour time hold from 1130 when it was pulled from the walk in. TPHC procedures written during inspection to permanently place product on time. 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 .

3-501.18 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 honey thyme vinaigrette and Caesar dressing with raw eggs from 1/15. Observed salsa with garlic and oil from 1/9, carrots from 1/16, and cut melons from 1/15. Observed feta from 10/1. CDI: Products 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on several items in prep tops including but not limited to beets, cheeses, and grains. CDI: Items date marked with original prep date. 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 on items containing vinaigrettes with raw eggs. Observed no consumer advisory for salmon that is an add on to the salads. Observed no consumer advisory for the chili chicken with a hollandaise containing raw eggs. Menu changed during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items from yesterday cooling in deep covered containers including but not limited to green beans, cut lettuce, creamed corn, and pulled chicken. CDI: Items 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 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 tuna thawing in ROP packaging in walk in. CDI: Bags cut open.

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 with clear liquid and one container with white granular with no labels on the line. CDI: Items identified as water, lemon syrup, and salt. Items labeled during inspection. REPEAT VIOLATION Previous violation corrected. Points not escalated due to significant improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in 0ppm sanitizer. CDI: Sanitizer stock bottle replaced and buckets refilled to proper concentration.

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 on site for testing of dish machine. VERIFICATION REQUIRED

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 minor build up in prep coolers around edges of prep top.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction paperwork for salmon. A VR will be conducted within 10 days to verify letter. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pan with produce sticker and food debris on inside surface and plastic pan stacked with heavy sticker residue on clean utensil shelf. CDI - PIC moved items to dish area to be rehashed/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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo hot holding at 130F. CDI - Items rapidly reheated for HH. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cut cherry tomatoes in prep unit cooling. Items were processed prior to inspection. CDI - Tomatoes were removed to WIC to finish 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. Observed large dry goods containers without labels. Label all secondary containers once item is removed from original packaging.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on prep line with stickers still on the outside. Remove all debris from outside of vegetables and fruit prior to washing. CDI - Avocados were moved to prep sink to be rehashed.

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 tongs at grill be stored in water at 77F. CDI - Tongs were placed in empty clean container.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored above RTE food items in reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo hot holding at 121F. CDI - Items rapidly reheated for HH. - 0 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items inside of walk in cooler reading 42-47F. Observed containers of farro and quinoa stored in prep top above 41F. Observed cups of ranch stored at room temp. CDI - Any items that were prepped less than 4 hours ago were moved into the walk in freezer. Any items over 41F that had been out over 4 hours were voluntarily discarded. Ambient temp of walk in cooler read 42F, 43F, and 47F in various places. Call was put in to cooler repair. EHS will return tomorrow to verify cooler has been repaired. - 1.5 - 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 seared Wagyu carpaccio without date marks. CDI - Dates were marked. - 0 - 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler not working. Cooler reading 42F, 43F, and 47F in various places. EHS will return tomorrow to verify facility has repaired walk in cooler. - 0.5 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths visibly soiled stored on counter tops throughout facility. 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 container stored on the floor in the kitchen area. Maintain items off of the floor. - 0 -