HARRY L JONES SR GOLF COURSE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice that had been dumped into the hand sink. -CDI- EHS coached on only using the hand sink for hand washing. (1 pt)

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed respective food employee use bare hands to handle a plastic food container that had only been in sanitizer for a few seconds. The label of the sanitizer states that it must have a contact time of 60 seconds. -CDI- Dish was placed back into the 3 comp sink to be rewashed, rinsed and sanitized. (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 , 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 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 facility date marking their TCS food items for 8 days instead of the allotted 7 days. EHS will make verification visit to ensure date marking is being correctly applied. (1.5 pts) 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 .

6-403.11 (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 employee lunch being stored above RTE customer foods in the low boy unit. Store employee food below RTE customer foods in. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large quantity of products that were above 41F while said to be cold holding in the flip top unit. PIC stated that they had the unit serviced about 6 months prior to the inspection. EHS Recorded an ambient temperature of 43F in the unit. PIC voluntarily discarded all TCS food items that were in the unit longer than 4 hours. Facility is allowed to use ice baths for the products in the flip top as a temporary solution until the unit is fixed. 3 day VERIFICATION REQUIRED*** (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 .

4-501.11 Maintain equipment in good repair. Observed gasket in disrepair on the left door of the flip top unit. Repair damaged gasket. (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the employee on site fill up their personal water bottle at the handwash sink. CDI - PIC intervened and provided education on proper uses for the handwash sink.

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 an opened package of ham in the lowboy refrigerator that was not date marked at the time of the inspection. PIC stated the ham was opened the same day as the ham in the insert container of the opentop refrigerator. - Observed an opened container of hot dogs that was not provided with a date mark. CDI - Package of ham date marked. Hot dogs voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 insert containers of ham and turkey in the opentop refrigerator that were date marked 3/22-3/29, which is an 8 day date mark. - Observed a container of bratwurst date marked 3/14-3/21. PIC stated that package was opened the day prior and a new label was never made. CDI - Insert containers corrected to read 7 day date marks (3/22-3/28). Container of bratwurst re-dated correctly as the PIC stated they were the one who opened the package. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead insect on the handwash sink ledge. CDI - Cleaned up

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a spoon stored in the container of piemento cheese, with the handle in direct contact with the food inside. CDI - Utensil removed.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC could not show EHS how establishment sanitizes utensils. Establishment has sink and surface sanitizer, but only chlorine and quat test strips. CDI - PIC educated on washing and sanitizing utensils. EHS made properly concentrated sanitizer during inspection and left test strips. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment did not have sink and surface sanitizer test strips. CDI - EHS gave establishment proper test strips to use.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug on 1 dumpster. Replace missing drain plug. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink. CDI: paper towels were provided and kept close to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed no sanitizer made available. PIC stated that they ran out of quat sanitizer. CDI: chlorine sanitizer was made up to proper concentration-200ppm during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals in spray bottle stored with single service items at front shelving area below hot dog roller. CDI: chemicals relocated to bottom shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open and side door open to other dumpster.