SUNSET HILLS GOLF

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 bin of flour and bin of sugar without labeling. PIC labeled containers.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed steam table not in working order. PIC in process of troubleshooting equipment. If unable to fix, PIC will submit work order for repair, or will replace equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on interior surfaces of several metal containers. CDI - PIC moved items to 3-comp sink for w/r/s. 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 .

4-501.11 Maintain equipment in good repair. Observed microwave and hot dog roller no longer in service. PIC to remove unused items from facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without sink and surface test strips. PIC will order strips. 10-day VR required (1/19/26).

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed wooden pallets, a car bumper, leaf litter and other debris in area around dumpster. EHS discussed need for pick-up of debris with PIC and maintenance superintendent.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Primary Food employee signature not on Employee health policy/reporting agreement. Employee read and signed document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 - Multiple metal container lids and one metal container with sticker and sticker residue. Remove stickers and residue before storing clean. *CDI - PIC removed stickers and placed items into 3 compartment sink to be washed, rinsed and sanitized.

5-501.17 Provide a covered waste bin in female restrooms. *Observed - No covered waste bin in female restroom.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Establishment has 280 days from date of obtaining permit to obtain a CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document or proof of training to staff on employee health policy. PIC stated training is provided to staff by going over health policy poster. *CDI - EHS provided written employee health policy agreement form. PIC will have all current and future employees read sign and date document to show training has been completed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf *Observed - No paper towels or hand soap available at handsink near back of kitchen. *CDI - PIC provided soap and paper towels.

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 - Two boxes of single-use cups stored directly on the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 hot dogs,deli turkey and ham in opened package without date mark. CDI- by date mark 10-6. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for Lactic Acid sanitizer. Verification required within 10 days.