CHARLES T. MYERS GOLF COURSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of prep and service. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in bottom of prep unit holding above 41F during inspection. See temperature chart. Ambient in bottom of unit 47F. See violation 47 for further details. CDI - All items voluntarily discarded. Facility shall discontinue the use of the bottom portion of unit until repair. 1.5 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple containers of sunscreen being stored above customer foods during inspection. CDI - Customer foods moved to appropriate location. 0 pts.

4-501.11 Maintain equipment in good repair. Observed gasket in bottom of prep unit heavily damaged and unable to provide adequate seal during inspection. Repair necessary. 0 pts.

6-303.11 Provide required lighting intensity. Observed 0 foot candles of light in dry storage area during inspection. Repair or replacement with bulb able to provide 10 foot candles of light required. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC and employees with Food Handler Certification but no Certified Food Protection Manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering. Acceptable head coverings include: hat, visor, large bandana, bandeau, hijab, Durag, hair net. Anything that holds the hair down by the roots (headband does not count).

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 fingerprints and residue build up on outside surface and handles of RIF.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed black spots within ice machine interior shield. Increase frequency of cleaning.

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 opened bag of hot dogs without a date mark. PIC stated hot dog bag was opened two days ago. -CDI- PIC properly added date mark. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored above customer food in dry storage.

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 microwave in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at back sink. CDI- Soap placed at the sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI- towels placed at sink

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. Clean wall where hotdog buns are stored.

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. Observed back door with unsealed wood. Seal area. Observed holes at handwashing sink. Observed missing ceiling tile in dry storage area. Replace.