AMERICAN EXPRESS CENTURION LOUNGE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Garlic and Oil at 43 F in the walk in refrigerator, unable to determine if the product had been used today, product dated yesterday. CDI, product discarded. Observed the small walk in cooler going through maintenance. Observed TCS foods in the unit at 48 to 51 F. PIC advised the maintenance began 2 hours ago. Tech arrived and advised the unit was now back in service. Milk and cheese products were the only TCS foods in the walk in. CDI, to aid in re-cooling the products quickly, EHS had staff place the intact packages of TCS foods on ice. Cooler began to drop in temperature by end of the inspection and TCS were cooling to 41 F quickly. In the future, when scheduled maintenance occurs, move TCS food products to another refrigerator to keep the products cold. 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 .

3-501.19(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 a pan of rice on TPHC with yesterday’s date, the product was at 63 F. CDI, PIC verified the product was prepared today, and a new label with the correct discard time was added to the product.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer in sanitizer buckets at 848 ppm. Per test strip container, this level was too high for the product. CDI, EHS assisted staff with adjusting the mixture of the buckets. Staff will add additional water to the buckets and dish sink and test with test strips prior to using. Ecolab contacted for service.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above ready to eat foods. Re-organize the walk in refrigerator so that the the unwashed produce is below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 melon cooling in the walk in at 50-59 F. Products were 49 to 50 F after an hour of cooling. CDI, products still had time in the 4 hour window to cool, products moved to blast freezer where they cooled to 41 F. Due to this being a repeat violation and the establishment receiving a Risk Control Plan in 2025 for cooling, the establishment is being placed back on a risk control plan. See cooling methods for additional details. For more information, please visit: www.meckncgov/foodsafety 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 feta and cheddar cheese (2 containers) in the small walk in stored above 41 F. Items were dated for today. CDI, PIC discarded the products. 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 .

3-501.15 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 melons stored in deep covered containers cooling. Observed melons in shallow white trays stacked together and covered. Products were not cooling quickly enough after an hour. Melons moved to blast chiller and finished cooling in shallow pans. Risk Control Plan required. Establishment will develop a procedure for cooling these items and send to the EHS by 6/22 for review. A verification visit will be completed in 10 days. 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 spices not labeled on the prep counter. CDI, staff relabeled the products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar area. Hire a pest control company to treat for the flies.

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 the floor under equipment in the bar area in need of cleaning. This issue may be causing the fly issue, deep clean under the equipment.

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 Bean soup in the blast freezer not cool to 70 F within 2 hours. CDI, PIC discarded product. 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 Spring salad, Belgian Salad, Cantaloupe, watermelon, honeydew, overnight oats, and apple sauce with very slow cooling rates. See cooling methods violation for additional information. CDI, items moved to shallow pans where they began to cool more quickly. PIC will need to ensure all products cooling are tracked more closely. Document on a log the time when a hot food reaches 135 F to ensure cooling parameters are met. For ambient cooling items, the 4 hour cooling parameter begins when the foods are removed from the walk in. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 food items in deep metal pans in the walk in refrigerator and blast freezer. Observed ambient cooling items stored in covered container. Use shallow pans to cool hot foods, and ensure that items returned to the refrigerators are vented to allow ambient cooling. Observed some ice bags in use to assist with cooling foods. CDI All items with improper cooling methods moved to shallow pans. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wipes in a sanitizer bucket with a sink and surface sanitizer level below 272, per the test strips. CDI, bucket remade at correct strength.

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 metal pans stacked together wet in the dishwashing area.

4-502.11(A) Maintain utensils in good repair. Observed metal security cords used on knives cracking and rusted. Replace and maintain the cords in good repair. 4-501.11 Maintain equipment in good repair. Observed the top of the mixer with a large crack. Replace the top of the mixer.

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 the floor under equipment in the bar area in need of cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed an employee handle soiled dishes and then clean. Ensure staff are washing their hands when required. CDI, employee instructed to wash their hands and dishes contaminated rewashed.

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 some food items in the warmer box on TPHC missing the discard time label. However, there were others that had the required labels. CDI, labels added to the product based on production log of when food was cooked earlier this morning.

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 container of sugar with no label. CDI, sugar relabeled.

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 buckets stored on the floor in the kitchen. Ensure these buckets are stored above the floor, but below food storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Per dining area staff, the tea nozzles are cleaned weekly. The nozzles must be washed, rinsed, and sanitized every 24 hours. Nozzles removed, cleaned, and sanitized by staff.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed pesto in oil being thawed with hot water and then left in the preparation sink for a long time at 42 F. Use 70 F or less water to thaw products or thaw in a refrigerator. CDI, Items moved to walk in refrigerator.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Per PIC the interior of the ice machine was cleaned 2 weeks ago. Establishment will need to clean the ice machine more often. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the Robocoup with residue and stored clean. Ensure equipment is thoroughly cleaned and sanitized before being stored for use. CDI, item cleaned 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 .

3-501.18 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 overnight oats dated 12/8. PIC must survey dated TCS foods and discard out of date food items. CDI, product 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 .

3-501.19(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 pickled vegetables being held on TPHC that was not logged on the TPHC form. Ensure foods are logged on the TPHC log when the 4 hour discard period begins. CDI, product 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 cooked macaroni and quinoa in the freezer and blast freezer wrapped in plastic or tin foil. Also, the blast freezer was over stacked with sheet pans of macaroni on top up each other. CDI. Extra sheet pans of macaroni moved to walk in freezer, products in freezer and blast freezer unwrapped. Ensure products are not covered while cooling and that there is enough room around products in blast freezer to allow for air circulation. 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 .

3-304.12 (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 ice cream scoops stored in a container of water below 135 F in the dining area. Discontinue using the water to store the scoops. Store on a clean surface and wash, rinse, and sanitize every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet in the air drying racks. Ensure the pans are dry before stacking.

4-501.11 Maintain equipment in good repair. Observed white baking containers with damaged paint and rusting. Replace the damaged containers. Observed damage security cords on knives. Per PIC these were installed with the knives during the most recent visit by the knife provider. Advised the knife company that damaged cords must be replaced.

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 refrigerator gaskets with residue. Clean the gaskets more frequently. Observed dish storage shelves with residue. Clean the shelves.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. The PIC chef in the kitchen had several priority item violations and is does not have food protection manager training. Have the chef trained to comply with this code. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several priority violations in the kitchen related to cooling, maintaining temperatures. Additionally, provide signage at the customer food self service areas that they need to obtain clean utensils when returning to the food area for additional servings. See 2-103.11 (L) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed vomit and diarrhea clean up plan in place that was missing the requirement to wash, rinse, and sanitize food contact surfaces after disinfection. CDI, provided manager with a MCPH Vomit and Diarrhea clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee handle raw chicken then proceed to use a fryer utensil that is used for other RTE food items. CDI, PIC had the employee wash their hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed dented cans stored with food supply that is in use and not in the designated damaged food bin. CDI, PIC moved the dented cans to the correct storage location. Ensure staff are storing damaged canned goods in the correct storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored above overnight oats. Observed raw hamburger stored above salad. Observed raw eggs stored above cheese. Ensure raw animals products are stored below ready to eat foods. CDI raw items moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a salad with berries that did not cool to 41 F within 4 hours, cooked farrow that had been held out for a period of time in the kitchen that did not cool properly (observed a lot of condensation in the container indicating improper cooling), and melons prepared this morning that had a zero degree cooling rate. Observed cooked apples used at 8:30 this morning ant 48 F in a covered container. Establishment must retrain staff to ensure cooling is occurring properly. CDI, melons moved to a sheet pan for proper cooling and the other items were discarded. For more information, please visit: www.meckncgov/foodsafety 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed garlic and oil mixture on preparation table at 70 F. Item discarded. Observed Piquat on the stove at 110 F, per PIC the product had been prepared over 4 hours ago. Item 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked vegetables sitting on a sheet rack in the kitchen awaiting to be placed in the oven at 55 F. Items remained on the sheet rack without temperature control for one hour. Observed tofu at 41 -42 F sitting at the fryer and no staff actively working on the food preparation of the item. Staff should only pull food items being actively prepared and cooked. Do not allow products to sit out for long periods of time. CDI, vegetables moved to the oven and tofu placed in the walk in refrigerator. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open milk in the small walk in refrigerator with no date of when it was opened. CDI, PIC discarded the milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed TPHC logs not being maintained for milk at beverage stations, food in warming cabinet, and in low boy refrigerator for salads.

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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed beef roast being prepared and was cooked to 110 F. PIC provided the food sign for the item at the Buffett and there was no consumer advisory. CDI, new sign printed with consumer advisory.

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 melons, farrow, salads cooling in covered containers. Items must be cooled in open containers. Also use the blast chiller for items as well. 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 several containers of dry goods with no labeling. Ensure these items are properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a server plating baked goods and was not wearing a beard guard or hair net. Ensure employees preparing food have proper head coverings and beard nets if they have facial hair.

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 cup with no handle stored in container of sprinkles. Use utensils with handles to dispense food and when stored in food keep the handles stored out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet in the air drying racks. Ensure the pans are dry before stacking.

4-501.11 Maintain equipment in good repair. Observed white baking containers with damaged paint and rusting. Replace the damaged containers.

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 damaged ceiling tiles in the pantry. Replace the damaged tiles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Surveyed an employee that had been working in the kitchen for a while. Employee was aware of a few symptoms and illnesses but it was clear additional training was needed. CDI, Employee educated on symptoms and illnesses. PIC to retrain staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bacon stored above pimento cheese. CDI, bacon moved to bottom shelf. Keep raw animal products stored below ready to eat food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine (top interior not touching ice) with mold. PIC stated that machine had been cleaned 2 weeks ago. Increase cleaning frequency of the equipment to ensure the equipment remains clean.

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 overnight oats with milk at 51 F. Product was 51 F after 40 minutes, due to being covered. Observed several products prepared yesterday in deep and/or covered containers above 41 F. PIC and staff need to ensure ambient prepared products are being cooled within in the 4 hours to 41 F. 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 pasta prepared more than 2 hours ago on a speed rack in the kitchen, product was above 70 F. Ensure these products are cooled to 70 F within 2 hours and 41 within a total of 6 hours. All products that did not meet cooling parameters were discarded. Establishment is struggling to cool product property due to space and volume of food prepared that needs to be cooled. EHS will return in 3 days to verify adjustments have been made in the kitchen to ensure the food items are being cooled properly. Establishment may need to reduce menu or add equipment if changes are not made to safely cool food. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauces prepared less than 2 hours ago stored on the stove below 135 F. Observed fresh garlic oil sauce prepared less than an hour ago on the counter at 70 F. Product reheated and hot held. Ensure products that are TCS are hot held at or above 135 F. 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 raw chicken sitting out in large containers during the inspection in the main kitchen area at 56 F. CDI, products moved to walk in refrigerator. 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 .

3-501.19(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 the times and temperature for the second batch of food that hadn’t been prepared yet marked on the log. Observed no TPHC time log for the cold items going on the Buffett. Ensure staff are accurately logging the TPHC items.

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 staff using deep containers, covered containers, wrapped containers to cool food items. Observed food items that had been cooked cooling on a speed rack for more than 2 hours. To cool properly these items need to be actively cooled properly uncovered and in the refrigerator or 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 .

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 containers of sugar and flour not labeled. Ensure these types of products are properly labeled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside of ice machine. Follow manufacturer instructions for cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date mark stickers and sticker residue on containers stored as clean on the drying rack. CDI- PIC will ensure all stickers and residues are removed from containers. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed final rinse on dish machine reaching 158F. CDI-PIC will have dish machine checked by service provider. Dishes will be sanitized in 3 compartment sink until dish machine is observed reaching 160F or above. 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 4-703.11(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. 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 collard greens and cooked chicken stored in warming cabinet < 135F. CDI by reheating to > 165F. 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 .

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 food cans in dry storage room without designated storage area. CDI- PIC will label storage area for dented cans.

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 buckets stored on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing solution incorrect in sani buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.