RIVER RUN CC WILDCAT

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 two employee drinks on a prep surface with food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a box of raw bacon stored above onions. CDI - Item was moved to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the bar dish machine. CDI - Machine was primed to the appropriate concentration.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one open container of milk at the bar without a date mark. No points taken due to vast improvement from last inspection.

REPEAT 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 multiple bottles of oil on the cook line without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bread stored on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces.

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible thermometer for the high temp dish machine. Machine is also connected to chlorine that was not pulling during inspection.

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 very low grout in several areas of the kitchen.

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. Observed prep cooler with raw beef being stored above cans of crab. CDI- PIC restored proper storage order. Observed prep top 2 with raw beef being stored directly over hot dogs. CDI- PIC restored proper storage order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top 1 cold holding cooked lobster, cooked shrimp, and chopped lettuce above 41F (44F, 43F, 44F respectively). CDI - PIC voluntarily discarded items. Observed 2 door RIC 2 with Branzino, blanched french fries, mixed cheddar, and raw beef meatballs cold holding above 41F (47F, 45F, 52F, 50F respectively). PIC voluntarily discarded items other than the raw beef meatballs which were put in the WIC to cool below 41F. Observed WIC with potatoes cold holding at 44F. CDI - PIC voluntarily discarded item.

REPEAT 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 2 door RIC 2 cold holding roasted red peppers and butter/cream mixture with prep dates of 5/22 and 5/20. Both items exceeded the T/T window. CDI- PIC voluntarily discarded both items. Observed prep top 2 with date mark with 5/22. CDI - PIC voluntarily discarded items. Observed prep WIC holding portioned braised beef containers with date mark of 5/15. CDI- PIC voluntarily discarded item. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed prep top 2 cold holding shredded lettuce and tomato slices with no date marking. PIC verified prep date was the day prior to inspection. CDI- PIC voluntarily discarded items. Observed fruit mix containing melon in prep top 4 with no date marking. CDI- PIC voluntarily discarded. Observed several pulled from frozen items with a missing date. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 menu Wildcat Restaurant & Bar Weekly Specials with a 16 oz Grilled Ribeye with no asterisk to link to CA.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of butane stored on shelf above prep table. CDI - PIC re-located to appropriate area.

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 packs of ROP tuna being thawed without being removed from packaging prior.

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 un-labeled bottles of oils and spices throughout kitchen. CDI - PIC placed labels for easy identification.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels on top of a container of lettuce.

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 a sanitizer bucket stored on top of a prep table during food prep.

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 single-use articles in boxes being stored directly on the floor in the storage unit.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves and floors for all walk-in coolers. Observed a stained cutting board with deep cuts. Observed a hand held juicer with paint chipping off of it. Observed the walk-in freezer not working. Establishment is replacing all walk-in coolers in June. Capacity is not an issue for now.

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 two employee drinks stored above a prep cooler and prep surface.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels at the bar hand sink. Observed ice dumped into one sink. CDI - Paper towels were provided and ice was removed.

REPEAT 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 garlic, hot dogs, bratwursts, and creamer that were past the 7-day date mark. CDI - Items were voluntarily discarded. Improvements made on date-marking items from previous inspection.

REPEAT 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 missing asterisks for Prime Rib on the “Features Menu.” Improvements on the amount of items from previous inspection. CDI - Menu was corrected and provided to EHS during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle without a label. CDI - Manager voluntarily discarded contents.

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. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed boiled eggs stored in water. Observed no sneeze guards for bowls of food at the breakfast buffet. CDI - Sneeze guards will be added for future buffets.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s in the prep cooler with stickers still attached.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting dry storage shelves, a rusting ramp into the prep walk-in cooler, rusting floor in the walk-in freezer, and a large ice block of ice forming from a leak in the walk-in freezer. Observed avocado’s “household use only” chest freezer and stove-top oven in the baking area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing “sink and surface” sanitizer strips for the 3-compartment sink due to them running out recently. CDI - Manager ordered new test strips and provided receipt EHS during inspection.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Observed a leak at the top of the baking area dish machine.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug for the dumpster.

2-203.11 (B) Persons unnecessary to the food establishment are not allowed to enter the kitchen. Observed a Golf Pro employee enter the kitchen to retrieve food at the beginning of inspection. CDI - Chefs will no longer allow outside employees to enter the kitchen.

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 1 out of 10 oyster tags missing the date from when it was last sold. CDI - Chef stated that tags will only be handled and dated by Head Chef or Sous Chef from this point forward.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf Sous-Chef stated that roasts are cooked to 125 degrees for 2 hours and 45 minutes on prime rib night. Extra prime rib is then cooled, sliced and later fully-cooked for Philly cheese steak. CDI - Establishment will discontinue this process and will cook unserved portions of prime rib to 145 degrees for 4 minutes to render it fully cooked before cooling. EHS provided head chef with the Roast temperature chart for future guidance.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 risotto, deli meats, sliced tomatoes, rice pilaf and crab salad past the 7 days date mark. Observed open package of hot dogs and cooked mushrooms with no date marks. Observed several previously cooked, frozen and thawed items with a missing thaw date. CDI - All items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 missing asterisks for salmon and steak on the “Features Menu.”

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers attached.

4-501.11 Maintain equipment in good repair. Observed rusting dry storage shelves, a rusting ramp into the prep walk-in cooler, rusting floor in the walk-in freezer, and a large ice block of ice forming from a leak in the walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside white microwave at pantry station.

4-501.11 Maintain equipment in good repair. Observed torn gasket on pantry 2-door reach-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 various TCS foods with incorrect date labels. Products labeled with prep date, freeze date, but no thaw date. CDI: Education provided and PIC back dated product with thaw date. REPEAT VIOLATION.

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 hot water dish machine with final rinse temp of 170F on gauge, 163F on PIC thermometer, and 156F on EHS thermometer. EHS and PIC calibrated thermometers using ice water and got reading of 31.4F and 31.9F. Facility to utilize 3-compartment sink until dish machine able to be serviced and PIC put in call to service company during inspection. EHS will make verification visit within 3 days. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dip and lobster bisque being held below 135F in steam well. Product commercially reheated @11am. CDI: Education provided and PIC reheated product on stove(>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in salad make table. Product with various prep dates form 10/03/24 to 10/05/24. Ambient temp of unit 42F. PIC utilizing salad 2-door reach-in cooler until unit repaired, and PIC placed service order during inspection. EHS will make verification visit within 3 days. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 arugula, spring mix, and boiled egg with no prep dates in salad make table. CDI: PIC voluntarily discarded product.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee attempt donn gloves without first washing hands. CDI stopped hands washed. Gloves donned

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed food employee minimally touch top of bread to assist off spatula with bare hand. CDI placed back on griddle and hands washed For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed white fibrous growth on black berries in bottom produce walk in coooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese cold held at 47 f in main cook line prep top and cut leafy greens at 44-45f in salad prep top CDI removed to cool 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple TCS foods on day 2 or more with no date mark on cook cold hold line. 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

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed facility consumer advisory not correct. Observed asterisk by gluten statement and intended disclosures by multiple chicken sandwiches. Pic stated they had no intention of undercooking chicken. VR PLEASE SUBMIT NEW FOR APPROVAL

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle that turned out to be peroxide. CDI removed

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 commercially processed ROP fish thawed in sealed ROP.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in walk in cooler

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting unwashed avocado.