CLUB CLT, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of commercial hard boiled eggs, 3 cheese blend dip and cut cherry tomatoes all above 41F roughly prepared 2hours ago. See temp chart. CDI - PIC placed items in double door RIF to cool down. PIC will place work order with TWC to have unit serviced. 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 several gnats throughout dry storage area. ECOLAB services establishment monthly. Increase frequency of cleaning storage racks and floors

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. Observed several columns of plastic container wet stacked. CDI-PIC moved containers to 3-comp-sink to be rewashed.

4-501.11 Maintain equipment in good repair. Observed single door RIC ambient air above 41F, unit was not in defrost mode. See temp chart. PIC will call TWC for repairs. All TCS items were removed form unit and placed into double door RIF to cool down. 4-501.11 Maintain equipment in good repair. Observed several porcelain bowls chipped and missing pieces stored clean on drying shelf. CDI - PIC voluntarily discarded porcelain bowls and ordered new ones.

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 columns of plastic containers stored clean with sticker glue still attached. CDI - PIC moved items to 3-comp-sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 2 boxes of uncut lemons 2 boxes of uncut oranges with bacteria growth located next to 3-comp-sink and near driying rack. CDI - PIC voluntarily discarded all boxes. Long term compliance would be to move food out of original boxes to clear food containers to observed when food is becoming adulterated and an even rotation of produce.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed three containers of milk and milk substitutes past the 4 hour TPHC window. Labels located under the containers state 5:00AM-9:00AM. EHS Observed out of compliance at 12:50PM. CDI - PIC voluntarily discarded food. To ensure long-term compliance, time stickers could be placed in a location where staff can see them more easily.

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 unidentifiable containers of food in low boy cooler. CDI - PIC labeled containers butter, yogurt, fruit jelly, and cream.

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 or equipment that can be closed. Observed handles of serving spoons making contact with fruit mix and trail mix inside clear containers. CDI - PIC removed serving spoons.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine that was not initial reaching sanitizing water of 160F. After 13 cycles machine was observed with both thermometers aboved 160F. PIC has placed work order with ECOLAB. EHS instructed PIC to use 3-comp-sink for sanitation process rather then high temp dish machine. 10DAY VR.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from pipes for 3-comp-sink. PIC has placed work order.

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 wiping cloths and food debris behind chest freezer and scattered along the floors near dish machine area. Increase frequency of cleaning around hard to reach areas.

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 hot foods on the TPHC service line. CDI - Items were labeled for the time they were prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a red sanitizer bucket with missing label and detergent inside. CDI - The bucket was emptied and sanitizer was added. Manager labeled the bucket.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk nuts and oats for consumer self-dispensing without any identifying information.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back kitchen.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee taking dishes back to the kitchen without a hair restraint. 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 bracelets.

3-302.15 Wash fruits and vegetables prior to use. Observed wrapped apples for consumers with stickers still attached.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on top of the buffet line. CDI - Item was moved to a lower shelf.

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 one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier. Improvement from previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches or bracelets.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed Reach-in Cooler #9/1 not working. Cooler is not being used to store food products until it is repaired. Improvements from previous inspection.

10-DAY VERIFICATION REQUIRED 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed a lack of managerial control due to the amount of priority violations and no temperature or time control for buffet items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee drinks stored above food and prep surfaces throughout the kitchen.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dish washing employee switch from dirty to dishes to clean without washing hands and changing gloves. CDI - EHS stopped employee and educated on when to wash hands. Employee washed hands.

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 cut melons and tomatoes cool 0 degrees after 20 minutes due to them being stacked in deep, plastic containers. CDI - Melons were placed in thin metal sheet pans to cool.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tzatziki sauce, chicken salad, lettuce, cut tomatoes, coleslaw, and TCS sauces on the buffet well above 41 degrees. See Temperature chart. Observed all TCS foods in reach-in cooler #9 at 43 degrees. CDI - All buffet items were placed on 4-hour TPHC. Foods from cooler #9 were voluntarily discarded and cooler will not be used until it is repaired.

REPEAT 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. 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 Person in charge stated that coffee creamer and Tsatziki sauce were placed on TPHC. Neither item was labeled for time. PIC was unable to produce a TPHC policy. CDI - EHS provided and helped write a 4-hour TPHC policy for both Breakfast and Daytime buffets.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several spray bottles of chemicals without labels. Observed several spray bottles of chemicals stored above hot hold foods, utensils, prep surfaces and single-service items. CDI - All chemicals were moved to lower shelves and were labeled.

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 3-501.11 Stored frozen foods shall be maintained frozen. Observed cut melon and tomatoes attempting to cool in deep plastic containers. PIC stated that their procedure was to cool these items in the reach-in freezer that is currently broken. CDI - Items were moved to thin, metal sheet pans. Observed boxes of thawed noodles that say “Keep Frozen” in a broken Reach-in Freezer. Boxes of noodles were placed in a chest freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back storage area.

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 dented cans in dry storage. CDI - Cans were removed 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. Observed two employees without hair restraints.

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 boxes of napkins and gloves stored on the floor of the storage room.

4-501.11 Maintain equipment in good repair. Observed two broken coolers on the buffet line, reach-in cooler #9 above 41 degrees, a broken reach-in freezer and a torn gasket at the bottom of reach-in cooler #1.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing chlorine sanitizer test strips for the dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. No point deduction as permit is within 210 days of issuance. For more information on becoming a certified food protection manager 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 cut melons in upright cooler > 41F. CDI by voluntary discard. Observed Cole slaw on buffet line ice bath > 41F. CDI by placing on TPHC with 4 hour discard 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 .

3-501.19 (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. No written TPHC procedures for Greek salad on buffet line and coffee creamer on display island. CDI- Provided PIC with TPHC template link. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 Greek salad on buffet line without time mark. CDI salad will be discarded within 4 hours time limit by PIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Snacks (pretzels, nuts, cracker mix)on display in dining room unprotected. Food items placed in container with lid.

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 build-up in under counter cooler on buffet line.