THE CLUBHOUSE

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed hand sink next to grill with no handwash signage. EHS provided signage to post. Observed bar handwash sink being used as a dump sink. Dump sink was being used as a vessel to keep syrups in ice. CDI - PIC removed items from handwash only sink and initiated cleaning. Then removed syrups/ice from dump sink to restore as a dump sink. -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 shell stock tags not in chronological order. CDI - PIC reviewed tags and put them in chronological order. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice chute surface that comes in contact with ice to have excessive black buildup. EHS will follow up and visit facility within 10 days to ensure cleaning of ice machine is conducted. REPEAT & 10 DAY VR -1.5-

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 noodles, veggie mix, nacho cheese, rice, chicken wings, and large container of noodles bearing no date marking. Also observed roasted garlic/oil in WIC with date 9/2-9/8 and baby tomato halves dated 10/4-10/6. CDI - PIC voluntarily discarded garlic/oil and baby tomato halves. EHS allowed foods to be dated due to PIC being able to verify prep date. PIC stated due to being short-staffed, he cooked all the food on Sunday himself. EHS advised next inspection items without proper date marking may be required to be discarded due to non-compliance with 3-501.17 (A), (B), or (C). (1.5) -0-

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 thawed tuna on cook line prep unit inside intact ROP packaging indicating tuna was thawed improperly. Packaging states to remove from packaging prior to thawing. CDI - PIC voluntarily discarded tuna. REPEAT -1-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed white fish stored in metal pan directly in contact with ice. PIC stated it does not get delivered in ice. CDI - PIC removed fish from ice. -0- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 cases of eggs & 1 case of honey butter stored on floor of WIC. Observed 2 containers of raw beef, and 2 containers containing sliced breads, and 2 garlic bread boxes on floor of WIF. CDI - PIC re-located all food off of flooring. -1-

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 2 boxes of single use napkins stored on floor of server alley. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit adjacent to grill holding excessive amount of water in bottom of unit. Observed flooring of WI Beer cooler to be broken and with holes rendering inability to be cleaned easily. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility unable to produce chlorine strips to test dish machine. 10 DAY VR - EHS will be back to verify test strip availability within 10 days 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed dish washer at 0ppm chlorine via EHS chlorine strips. 10 DAY VR - EHS will return to ensure dish washer is able to deliver appropriate chemical concentration to sanitize dishes. For the time being facility may use machine to wash and sanitize via 3 compartment sink until Ecolab comes to service machine.

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. EHS observed concrete flooring throughout kitchen area needing to be re-sealed. Also observed ledge to WI Beer cooler to have holes rendering it not smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed sinks throughout facility in need of being re-caulked to walls. 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 ceiling around vents and vents themselves in kitchen/prep areas with dust buildup on and around the vents. REPEAT. -1-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee portioning fries with drink and personal cell phone on same prep table as food preparation activities. CDI - Employee re-located items to bottom shelf to reduce potential contamination. REPEAT -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer soiled with food debris and residue. PIC stated slicer was not used today. EHS observed a few pans stacked with sticker residue present on the exterior portion of container. EHS advised that since the pans are stacked the sticker can contaminate the food contact surface of the interior portion of the pan. CDI - PIC removed pans and deli slicer to be wash, rinsed, and sanitized prior to use. (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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed house made marinara and queso in hot box below 165F. PIC stated items have been placed a in hot box to reheat for hot holding. PIC stated items in steam well were reheated by using a double boil method but the pans in the hot box are back ups and reheated using the hot box. PIC stated items have been reheating since 1pm. CDI - PIC voluntarily discarded sauces due to missing 2 hour reheating window. (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC at 43-44F. PIC stated no food truck has been delivered, however, could be due to the door not being shut properly during prep. EHS returned to WIC 45 min later to allow WIC the ability to cool down. EHS observed ambient temperature at 38F. EHS observed TCS foods in WIC cooling properly (see temp chart). EHS came back 30 min later to assess unit one last time and observed WIC temperature fluctuating between 41-42F. Cooling of TCS items had stagnate for some items such as egg roll mix and blue cheese. EHS observed diced chicken and chicken wings cooled completely to 41F. Facility has secondary beer cooler with ambient temperature of 36F. EHS advised to move all TCS foods to beer cooler for storage. PIC voluntarily discarded all TCS foods that did not cool or decrease in temperature during inspection due to not being able to determine how long it had been above 41F. PIC has contacted repairman and will schedule a time for assessment as soon as possible. PIC has begun a cold holding log to begin documenting ambient temperature of unit while waiting on repairs. EHS will conduct 3-day VR for long term compliance. If issues continue, facility may be required to close until repairs can be conducted. (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 .

3-501.13 (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 EHS observed beef being thawed in prep sink under running water at beginning of inspection. Mid-way through inspection EHS observed water turned off and beef thawing in standing water. CDI- PIC turned water back on. EHS observed cold water under 70F. 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. EHS observed raw tuna thawing in reach in of make unit still in intact vacuum packaging. Packaging stated to remove fish from packaging while thawing. CDI - PIC removed tuna from packaging. (0.5)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stacked as clean with water still present on interior surface of pans. EHS advised utilizing empty prep space and shelving to store pans in self-draining position to adequately air dry prior to stacking. (0)

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. EHS observed concrete flooring throughout kitchen area needing to be re-sealed. PIC stated since last inspection they have been inquiring about pricing and scheduling for repairs. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee speaker stored on prep surface of make unit. EHS advised to move speaker to dedicated space away from any potential contamination. CDI - PIC removed speaker; EHS observed no contamination at the time, make unit was not in use. (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 EHS observed shell stock being retained in house for 90 days but date when last shell stock from container was sold not documented. EHS will return in 10 days to verify compliance. (1)

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. EHS observed raw beef over seafood in WIC. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) EHS observed roasted garlic, spinach dip, and pickled onions (hot brine) in WIC held beyond 7 days. EHS observed grilled chicken and open can of red peppers without proper date marking. CDI - PIC voluntarily discarded spinach dip, onions, and roasted garlic. EHS allowed chicken and open can of peppers to be dated due to PIC being able to verify prep date with food employee. EHS advised next inspection items without proper date marking may be required to be discarded due to non-compliance with 3-501.17 (A), (B), or (C). (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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf EHS observed carmelized onions on grill top being held on time. Food employee stated that onions were prepared 30 minutes prior to inspection. EHS observed no time stamp indicating when time began. CDI - Food employee applied correct time stamp. (0)

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. EHS observed concrete floors throughout front of kitchen needing to be resealed. 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. EHS observed AC vents throughout kitchen beginning to accumulate black residue and debris. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings in small Fliptop upon entry to kitchen at 45F. CDI- PIC voluntarily disposes of dressings and calls in service order for unit. Many other fliptops are available for use while awaiting repair. (-1.5)

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 inside WIC in sealed bags which state slits should be made during thawing. CDI- PIC makes slits in packaging. (-0.5)

4-501.11 Maintain equipment in good repair. Observed fliptop with ambient temperature stating 38F while TCS foods inside were 45F. CDI- PIC calls for repair and will not store TCS foods in until fixed. (-0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of resurfacing throughout kitchen, but particularly in the front corridor before entering cook-line area. Restore smoothness and cleanability to floor at earliest opportunity. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed first hand sink upon entrance to kitchen blocked by trash can. CDI- Trash can moved to the side of hand sink. (-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 Observed liquid eggs and creamer carton open inside lowboy 1 without date mark. CDI- Chef dates items. (-1.5)

10 DAY VR. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on consumer advisory for steak made to order on brunch menu. PIC states they will mark item with asterisk as soon as possible, and new menus are being prepared soon which will be in compliance. (-0.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical in squirt bottle at 3 comp sink. Employee states it is degreaser. CDI- Employee labels degreaser. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both sinks at bar being used as dump sinks, and employee filling pot of water at back of house hand sink. CDI- EHS advises the PIC that one sink must be maintained exclusively for use with handwashing, and sanitizes back of house hand sink basin. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife and one plastic container stored as clean with food or sticker residue. CDI- PIC moves items to warewashing for re-cleaning and sanitizing. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs in WIC with surrounding ambient temperature at 44F-48F and queso at 44F inside WIC, as well as TCS bottled sauces in front fliptop above 41F. CDI- PIC relocates eggs to drop rapidly back to 41F, voluntarily disposes of queso and bottled sauces. REPEAT. (-3)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beef gravy cooling inside WIC which exhibited no decrease in temperature after an hour and fifteen minutes. WIC is observed with a fluctuating ambient temperature between 40F and 48F throughout the inspection. CDI- PIC will cool items in alternate locations and monitor their progress carefully to ensure compliance with cooling rates. EHS advises that the WIC should be seen for adjustments or repair so it may cool foods properly. REPEAT. (-1)

4-501.11 Maintain equipment in good repair. Observed two lowboys with leaking inside which requires continual changing of cloths to absorb water. No breach of food or contamination to food observed. Repair equipment at the earliest opportunity. (-.05)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta, house-made TCS dressings and sauces prepped yesterday at 46F-47F inside WIC. CDI- PIC voluntarily disposes of items. (-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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC form at facility to be still blank. -REPEAT- VR required. (-1.5) TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ambient temperature of 46F inside WIC and items not able to cool at proper rate- no change in temperature observed over a one hour period. CDI- PIC moves cooling items to lowboys with ambient temperatures between 35F-38F. Repairman arrives during visit, cleans dirty condenser, and instructs PIC to keep WIC doors shut as much as possible during Summer heat. Items returned to WIC when ambient reached 41F. All TCS items cooled inside WIC seen to be 41F, or dropping at a proper rate, by end of inspection. (-.5)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster. (-0) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all lids at both dumpsters left open. EHS advises the facility to secure new drain plug at the earliest opportunity and keep lids shut when not in use. No points taken for first time violation. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna stored over arugula in low reach in cooler and raw shell eggs stored over cartons of buttermilk in WIC. CDI - PIC rearranged food storage. 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 residue on blade of can opener. Observed intact sticker on bottom of lid covering a container of lettuce. CDI - PIC removed can opener and lid 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 .

3-501.18 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 American cheese from 2/22. Observed food dated for 8 days in WIC. CDI - PIC voluntarily discarded cheese and updated incorrect labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed breading used with raw chicken on TPHC without written procedures. CDI - EHS provided TPHC template to PIC which was completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked-to-order salmon as an add-on to salad and Cesar dressing made with raw egg yolks on menu without disclosure. CDI - PIC assigned employees to update menus during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw beef thawing in prep sink while not fully submerged. CDI - PIC moved beef to large container to fully submerge.

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 unlabeled squeeze bottles of oil and water at grill. CDI - PIC added labels.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in prep top.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low reach in unit across from grill.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside corners of dish machine.

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 intact stickers on cleaned pans.