DR. CHARLES L. SIFFORD GOLF COURSE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the PIC go to don a pair of gloves without first washing their hands. CDI - EHS intervened and provided education on proper handwashing procedures. PIC properly washed hands before donning a new pair of gloves.

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 package of ham to be wrapped in aluminum foil in the 2 door RIC that was not provided with a date mark of any kind. REPEAT. *Points deescalated due to drastic improvements throughout the facility and only one item being found without a 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the 3 ice scoops used for the ice machine to be stored directly on top of the ice machine without any barrier protecting them from potential contamination.

4-501.11 Maintain equipment in good repair. - Observed a large amount of water pooled up in the base of the 2 door RIC. REPEAT.

2-101.11 (A) PIC shall be present during all hours of operation. - Pf - Observed no PIC on site while the facility was open and operational. Kitchen was empty during the inspection with the employee who was running the golf pro shop register stating that he assumed he would handle the food orders should someone place and order. ServSafe manager was on site in the building but not running the kitchen. PIC stated they usually have a chef who is also ServSafe certified running the kitchen but he was out today due to family reasons. A PIC must be on site during hours of operation, additional CFPMs may need to be acquired if the current staff cannot be on site at all times. 10 day VR to observe PIC on site while facility is operational, will be checked during follow up visit for the hot water repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed other employees walk into the kitchen to dump drinks/personal water bottles into the kitchen handwash sink. CDI - EHS provided education on proper handwash sink usage. 5-202.12 Provide at least 100F water at handsinks. - Observed a max of 75F water provided to the handwash sink in the kitchen.

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 2 ziplock bags of hot dogs, a bag of diced grilled chicken, a container of chili, and an insert container of sliced Turkey found in the opentop/lowboy refrigerator to all not be provided with a date mark. Manager showed up and was able to provide the information that the hot dogs, diced grilled chicken, and sliced deli turkey were opened last Wednesday (11/19). The container of chili is from a bulk batch in the RIC. REPEAT. CDI - Hot dogs, deli Turkey, and diced grilled chicken all provided with date marks of 11/19. Chili voluntarily discarded due to bulk batch being past its date mark. - Observed a plastic container of coleslaw with a date mark of 11/3, a container of chili with a date mark of 11/3, and a container of pimento cheese with a date mark of 10/25 in the opentop/lowboy refrigerator and RIC. REPEAT. CDI - All items past their date marks 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 .

4-501.11 Maintain equipment in good repair. - Observed a large amount of water pooled up in the base of the 2 door RIC. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no hot water being provided to the kitchen at the time of the inspection. Water at the handwash sink reached a max of 75F and at the 3 comp sink it reached a max of 72F. PIC to voluntarily close while hot water is not being provided. Repair work order is going to be called in. Facility to be placed on C status for the time being due to the manager voluntarily closing. 10 day VR to be conducted to observe repair and functioning hot water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food to be stored throughout the kitchen and mingled in amongst food and ingredients used for patron items. CDI - Employee food removed and placed at the designated/labeled employee food shelves in the 2 door RIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to initiate food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 ham, 2 containers of hot dogs, and turkey with no date marks. Per PIC, items were opened 3 days prior. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

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 protective head covering. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit in need of replacement due to deep grooves and no longer being easily cleanable. Replace. 4-501.11 Maintain equipment in good repair. Observed leak at prep unit. Per PIC, maintenance request has been placed. Repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot. -0.5-

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed hand soap at 3-compartment sink. -CDI- EHS educated PIC on not providing hand soap at 3-comp sink and only at 3-comp sink and PIC removed. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date marks on cut tomatoes, deli turkey, deli ham and hot dogs. Per PIC, items were prepared/opened the prior day. -CDI- PIC properly date marked items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.11(A) Only poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. -Pf- Observed a bottle of acetone. -CDI- PIC removed. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken salad and hot dogs not dated. CDI - Dated as PIC knew date of prep. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Two dead cockroaches in back corner. Removed. CDI

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. Interior of coolers in need of cleaning.

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. Floors in back corner soiled and in need of cleaning