RITZ CARLTON CHARLOTTE/THE FIFTH FORK

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 personal employee beverage stored on shelving unit above refrigerated prep top. CDI - Food handler removed and discarded beverage. -0-

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dried food debris accumulated on potato slicer and blade of can opener. Both utensils were not used today and stored as clean. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 3x soda guns and their nozzles with heavy black biofllm build-up at the bar. CDI - PIC instructed employees to remove/break down all equipment to be washed, rinsed and sanitized. -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: 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 .

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shredded cheddar cheese, cream cheese and hard boiled eggs cold holding > 41 F inside prep top. Refer to temperature observation chart. EHS noted cream cheese contents filled above the brim. Per food handler, foods had been filled at the prep top at 7 am. CDI - All items were transferred to the walk-in cooler to cool down to < 41 F. Points scaled back due to improvement from previous inspection. -1.5- 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.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking. (Pf). Observed no date label for cooked shrimp made yesterday and stored in the walk-in cooler. CDI - Food handler added date label to container. REPEAT VIOLATION: 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 blue cheese dressing (12/9-12/15), canadian bacon (12/12-12/18), cherry halves (12/12-12/18), shallot sauce and lettuce (12/10-12/16) expired and being held in the facility for resale. Observed cut cantaloupe and honeydew with date labels extending past 7 day requirement (12/12-12/19). Discussed with food handler and PIC that these were expired as they should have been discarded on 12/18. EHS also observed diced ham and hashbrowns which were incorrectly date labeled as their dates also extended past the 7th day (12/14-12/21 and 12/15-12/22). CDI - EHS reviewed date marking, pull/thaw and FIFO procedures with food handlers and PIC. All expired items voluntarily discarded by PIC and those which were incorrectly labeled were allowed to be date marked accordingly. -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.

3-502.11 Obtain a variance for specialized processes. - Pf. Observed raw steak, raw salmon and raw grouper reduced oxygen packaged (ROP’d) at the facility stored in two walk-in coolers and one reach-in freezer. Most steaks and fish ROP’d on 12/18/25. EHS discovered several ROP’d salmon and grouper from 12/16/25. Facility does not have an approved HACCP plan. Food handler explained that these items are portioned, vacuum sealed and only held for resale for 2 days. CDI - Instructed food handlers to remove foods from packaging. Foods ROP’d on 12/16/25 were voluntarily discarded. Facility will disconintue practice as a HACCP plan will need to be submitted and reviewed to ensure all safety parameters. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed fish (salmon and group) that was ROP’d in the establishment and stored inside of two walk-in coolers on 12/16/25 and 12/18/25. EHS explained that they can utilize 10k OTR Fresh fish bags instead, this is not considered ROPing and is acceptable. CDI - PIC instructed food handlers to remove foods dated 12/18/25 from packaging and discard ROP’d product from 12/16/25. -1- Discussed with PIC and food handler about ROPing 48 hours without a variance in which packaging must be labeled with the production time and date and be held at 41 F or less during refrigerated storage. Staff communicated that they would discontinue vacuum packaging foods. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities- sanitation.

3-501.13 Thawing (Pf). Observed sausage links thawing in container of stagnant water in the prep sink. Sausage links temped at 56 F. CDI - Food handler instructed to transfer food to the walk-in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 bucket of sanitizer registering at < 100 PPM quat. Also observed multiple wiping cloths being stored at prep table. CDI - Sanitizer discarded and refreshed with solution of 200 PPM and wiping cloths removed. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed three non-functional cold holding units. Repair. -1- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple heavily scored cutting boards, 1 in use and remaining stored in the facility.

REPEAT VIOLATION: 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 heavy ice accumulation along edges of all 4 doors of standing freezer. -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed bottom corner wall tile below hand sink missing. Repair. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile above prep sink at the cook line. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed some metal food containers stored as clean with date labels attached. CDI - Enployee instructed to remove labels and transfer the utensils to the dish area to be washed and sanitized. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F inside several prep units. Refer to temperature observation chart. Several items had just been filled at their stations, others were cold holding since 6 am and one container of raw chicken since previous day from discussion with PIC and food handler present. Upon further investigation, EHS discovered two refrigeration units malfunctioning. CDI - All items were transferred to the walk-in cooler and nearby reach in freezer to cool down to < 41 F. Raw chicken voluntarily discarded. Facility instructed to discontinue use of inoperable units until they are repaired and cold holding is maintaining at < 41 F. -3- Verification visit is 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.

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 roasted shallots and garlic in oil (7/29), roasted butternut squash and lettuce (8/4) held past their expiration dates. Observed no date label for potato gratin or short ribs. Production date for short ribs verified as 8/10 but unknown for potato grain. Also observed no date label for pork belly which was pulled from the freezer yesterday. CDI - EHS reviewed date marking, pull/thaw and FIFO procedures with PIC. All items voluntarily discarded by PIC with exception to short ribs and pork belly which were date marked accordingly. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed three in use chemical cleaning agents in spray bottles stored on top of the dish machine. CDI - PIC removed chemical spray bottles. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers at the utensil shelving unit wet stacked. CDI - Food handler instructed to separate to allow for proper air drying. -0-

4-501.11 Maintain equipment in good repair. Observed two prep units unable to maintain foods at < 41 F. 1 of 2 of these units also missing its handle at the prep top. Repair. -0.5-

REPEAT VIOLATION: 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 heavy ice accumulation along edges of freezer doors at 2x units. No points deducted due to different violation observed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at fixtures of three prep sinks and shared 3-compartment sink. Repair. -0

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near WIC. CDI- PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese, caesar dressing, and cream cheese above 41F, see temperature chart. CDI- PIC voluntarily discarded items. Unit holding 46F but is only used for these three TCS items. Items will be moved elsewhere in the future and unit will not be utilized. REPEAT -points not escalated due to improvement- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

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 stickers and sticker residue on the non-food contact surfaces of plastic containers. Ensure to remove all stickers and residue.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. - Pf. Observed oyster tags not included in two batches stored in the reach-in unit. CDI - PIC procured their tags. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with a pink and greyish biofilm build up on inner walls (catchplate). Ice machine is shared with Main Floor and Bar Kitchen. Equipment is scheduled for cleaning every 3 months, per PIC. Increase cleaning frequency and maintain clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held above 41 F inside refrigeration units. Refer to temperature observation chart. REHS learned from discussion with PIC that several of these items were cold holding since previous day and some recently placed out for today’s services, according to their date labels. Prep top left opened throughout today’s breakfast services, per PIC. REHS and PIC discussed implementing line checks and maintaining prep top lids closed when equipment is not in use. In addition, REHS discovered one prep unit maintaining product > 41 F. CDI - PIC voluntarily discarded all products from yesterday and remaining items transferred to walk-in cooler/freezer to cool down. Work order for repairs submitted by PIC. -1.5- Verification is 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.

REPEAT VIOLATION: 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 butternut squash in the prep top without date marking and roasted garlic in oil held past its 7 day requirement (exp: 12/8). 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.

3-501.15 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 short ribs cooling tightly covered in the walk-in cooler. CDI - Product vented for efficient cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain products < 41 F and several damaged gaskets at doors of said prep unit. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Facility has qt san test kit which expired Nov 2020. No other means to properly test the sanitizer concentration is available. -0.5- Verification is required.

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at fixture of prep sink (near desserts). Repair. No escalation of points due to different area observed. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags are not in chronological order. CDI - PIC placed them in order during the 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 a max/min thermometer.-P. Observed the heat sanitizing dishmachine only reaching 155F. PIC contacted Ecolab and maintenance for repair. In the meantime, the facility will use the banquet hall heat sanitizing dishmachine. Tested at 167F. Verification visit required to ensure compliance within 3 days. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizing bucket at the food prep line at 0 ppm of quat. CDI - PIC remade the sanitizer For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer with some food debris. PIC- took apart and prepped for washed and sanitizing. 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 .

3-501.18 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 lobster and crabmeat in the seafood reach in cooler both without date marking CDI - PIC voluntarily discarded. Kept at half demerits, some improvement during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 a bag of onions on the walk in cooler flood. CDI - PIC removed the onions off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers at the drying rack of the dishmachine wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards at the prep top coolers heavily scratched and scored. Replace or resurface.

5-205.15 Maintain a plumbing system in good repair. Observed the service sink clogged. CDI - unclogged.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher handling soiled equipment and utensils, then proceeding to put away clean dishes with the same gloves. CDI -Provided education on when to wash hands and change gloves. Dishwasher washed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks in the kitchen. (Ware washing area and grill(steak) area) CDI - Paper towels provided. Dispenser are being replaced.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates document on the tags on when the last shellstock was sold. Shellstock tags were not in chronological order. CDI - Provided education on the importance of documenting the dates and retaining the tags for at least 90 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple scoops and cooking utensils with food debris. CDI - food handler took utensils to the dish area to be washed 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 Observed unsalted butter out at ambient air temp, 70F. Food handler stated the product was out for 1 hour, they are going to make whipped butter. CDI - Food handler processed the butter and placed immediately in the walk in cooler. 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 cooked peppers dated 3/12; cooked mushrooms no date; cooked squash 3/19; pork belly 3/13, exceeding the date marking. 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 Breakfast items without a disclosure: Carolina skillet and the Traditional egg Benedict without consumer advisory disclosures. Chef had provide the correct menu with Consumer advisory on January 18, 2024. Please remove all old versions and replace with the updated menus. Verification visit required to ensure compliance. REPEAT CDI - PIC replaced all with the new version

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 frozen fish thawing in walk in cooler and not opened. CDI - PIC opened the reduced oxygen packaging.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Remove stickers before washing.

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 utensils stored in a pan of water under the oven.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top cooler heavily scratched and scored.

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 stickers on exterior of clean metal and plastic pans.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles around the floor drain at the kettle are cracked and or damaged. Repair. Observed grouting is low in the area around the kettle. Repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dishmachine was being worked on when I arrived to conduct my inspection, due to a leak. CDI - PIC stated they are utilizing the Banquet kitchen for washing and sanitizing their equipment and multiuse utensils. tested the heat sanitizing dishmachine and it reached the required 160F and above. Compliance visit required to ensure compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal, grits and hollandaise sauce all below 135F. PIC stated they utilize time however do not procedure. CDI - Provide TPHC procedures form for these foods to the PIC. 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 house made Alfredo sauce dated 1/2, exceeding 7 days. 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 (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 the following DINNER items on the menu are in need of a reminder: tuna tartare, selection of oysters, all steaks, salmon LUNCH items: salmon, steak burger. PIC stated that menu are printing and should arrive tomorrow Verification visit required to ensure compliance in 10 days.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles around the floor drain at the kettle are cracked and or damaged. Repair. Observed grouting is low in the area around the kettle. Repair.