PROVIDENCE COUNTRY CLUB POOL/TURNHOUSE

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken pulled off grill for an order at 146F. CDI- chicken placed back on the grill to complete cooking. Observed cooked to 183F prior to serving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several towels on prep surfaces. Observed sanitizer in red bucket for towels at less than 100ppm quat. CDI- bucket refilled and towels placed in sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of garlic aoli and Caesar dressing in top of flip top prep unit holding at 42F. Ensure that bottles are stored below chill line or use smaller bottles to ensure product remains below 41F. CDI- product was in unit less than 4 hours and was relocated to unit below.

4-502.11(A) Maintain utensils in good repair. Observed melted handles on two knives.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing at 0ppm chlorine during inspection. CDI - Maintenance on site. Sanitizer dispensing at 100ppm by end of inspection. 0 pts. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in dish machine area during inspection. More frequent or thorough pest control measures necessary. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer with concentration below 200ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips on site visibly damaged and no longer able to properly read sanitizer concentrations. Acquisition of new test strips necessary. 10 day VR required. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that the sauce cooler is not holding TCS sauces at 41F or below. Ambient temperature of the unit was 48F. See temperature chart. CDI- PIC voluntarily discarded all TCS sauces and facility will utilize another cooler until sauce cooler has been repaired. 3-day VR **REPEAT** EHS advised PIC that facility may be placed on risk control plan if cold holding is non compliant during next inspection. 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 is not been labeled, or if the label is incorrect. -P Observed chick pea salad, black bean burger mix, and tuna salad that were pasted the 7 days allotted for day marking. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans in clean dish storage stacked wet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw beef in bottom cold drawer at 43F-44F. CDI- PIC relocates items to RIC where they rapidly drop to 41F. PIC to refrain from use of cold drawer until it can be brought into good repair. REPEAT. (-3) 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 sliced cheeses in back RIC and potato salad portions in front lowboy without date mark. CDI- PIC dates items and EHS refreshes staff on what items require date mark. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket with <100PPM Quat. CDI- PIC refills with proper concentration. (-0)

4-501.11 Maintain equipment in good repair. Observed bottom cold drawer with ambient temperature of 44F and chemical dish machine out of commission. PIC states a repair tech is being called for both units. Cold drawer will not be used int he meantime, and 3 comp sink will be used for dishes. (-0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PICs unable to answer multiple EHS questions about food preparation dates and processes, inadequate hot and cold holding temperatures, inadequate cooling parameters and methods, cooling while actively prohibited from doing so, lack of knowledge of employee health policy, and lack of knowledge on bodily fluid clean up procedures. More frequent and thorough training needed. CDI - EHS coached. For more resources, see link below. Repeat. 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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health poster in facility did not list Typhoidal Salmonella under required reportable illnesses. CDI - EHS provided adequate signage and coached PIC on updated list of reportable illnesses. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning up bodily fluids on site during inspection. CDI - EHS provided. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter for salmon that is offered undercooked to EHS when asked. CDI - PIC obtained parasite destruction letter during inspection.

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 chicken cooling from hot in RIC at 85F after 2 hours of cooling. Facility is not permitted to cool from hot. CDI - PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .\ 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 tomatoes prepped at 9:30 being cooled in prep unit with a cooling rate of 0.0F/minute. CDI - PIC moved to shallow pan in RIF to hasten cooling. Tomatoes achieved 41F or below within four hour window during inspection. 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 hot dogs on roller unit maintaining 109-126F during inspection. PIC stated they had been cooked then placed on the roller two hours prior to inspection. CDI - PIC discarded. Facility has opted to switch to TPHC for roller hot dogs. 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 sliced ham, sliced turkey, and American cheese in sandwich prep unit holding above 41F during inspection. Unit was maintaining 49F. TCS foods held in unit longer than 2 hours were discarded. All TCS foods stored in unit for shorter than 2 hours were moved to working RIC. Maintenance was called during inspection and will be onsite within the day. 72 hour VR required. Repeat. 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 chili, caramelized onions, and cooked chicken cooling in RIC. All foods were being cooled in deep pans while covered. Observed cut tomatoes cooling in prep unit while stored in deep pans. Facility is not permitted to cool from hot. CDI - Cut tomatoes were moved to shallow pans in RIF to hasten cooling. Chili, chicken, and onions were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 residue on bottom of lowboy ice cream freezer. More frequent or thorough cleaning needed.

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 low grout lines and cracked floor tiles all throughout kitchen area during inspection. Repair needed.

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. Observed PIC place personal drinks on prep area and with clean food contact surfaces during inspection. CDI - EHS coached, PIC removed. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC place personal phone on food prep surface during inspection. CDI - EHS coached, PIC removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic’s failure to ensure proper cold holding, date marking and hand hygiene. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf observed pic’s unable to demonstrate sufficient knowledge of employee health. CDI coached

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed pic unable to provide vomitus diarrheal response plan. CDI coached For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and immediately recontaminate them on handles. CDI coached For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one of two hand sinks blocked. CDI unblocked 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no towels at either hand sink. CDI restocked

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed vacuum packaged foods still present without NC approved variance. CDI discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shell eggs stored over salad mix in bottom of prep unit. CDI reorganized For more information on food storage order 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 many TCS foods cold held above 41f , all in prep unit. Ambient temp 38f tested 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 . CDI discarded

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 sliced deli turkey not dated from the 16th. CDI date marked 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 chicken wings cooked cooled then ROP’D and frozen. CDI discarded For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation FACILITY MUST APPLY FOR AND RECEIVE VARIANCE FRON NCDHHS. UNTIL THEN NO ROP.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility does not have variance for ROP. CDI discarded For more information on how to request a variance please visit: http://meck.co/FoodSafet

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility does not have test strips for qac or chlorine sanitizers. CDI procured from main kitchen