SPECTRUM CENTER HARDWOOD CLUB

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near the 3 compartment sink only reaching 54F. 6-301.14 Post a handwash sign at each handsink. Observed hand sinks with no hand washing signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored above RTE hotdogs buns inside the LB RIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed logs showing rice placed on 4 hour TPHC at 100F. Foods placed on 4 hour time control at 135F or above or at 41F or below CDI - Voluntary discard.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal water over the 3-compartment sink. Relocated to prevent cross contamination

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels next to the flat top grill handsink. Provide. 6-301.11 Handwashing Cleanser, Availability (Pf) Observed no soap next to the flat top grill handsink. Provide. VR required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed charcuterie board with cheeses and meats at 59/60 F, and lobster tails at 70F. CDI - PIC discarded charcuterie boards meats and cheeses, and lobster tails. These items are to be on TPHC however the times and temps were not noted. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed lobster tails and charcuterie meats/cheeses not on the TPHC time and temp logs. PIC stated that the times and temps are in the main kitchen. Explained to the PIC that once the foods travel from the main kitchen to Hardwood a TPHC log sheet shall be used to document the times and temps when TCS food arrives below 41F and/or above 135F. CDI - cheeses, meats and lobster tails discarded during inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 equipment stored under the food prep sink. Relocated to prevent contamination from plumbing lines.

3-402.11 Parasite Destruction (P) No parasite destruction information from supplier for sushi. VR - Verification required within 10 days that establishment acquires parasite destruction information from supplier. Send information to Andrew Lee at Andrew.lee@mecknc.gov

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. // 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No written procedures or TPHC logs filled out in establishment. CDI - TPHC written procedures showed to inspector at end of inspection and the time log was filled out during walk through. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 3 compartment sink reading 89F. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by rolling carts. CDI - Carts removed. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all food items in hot box (see temp chart), except for salmon and chicken, reading below 135F. CDI - Items placed on TPHC for remainder of service. - 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 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 salads, dressing, and sushi rolls reading 51-55F in reach in cooler. Ambient temperature of unit reading 37F. PIC stated items were just brought over from the main kitchen. Items either need to be fully cooled down in the main kitchen, or start on TPHC when they are sent to Hardwoods. CDI - Items were placed on TPHC. - 0 - 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures or logs on site for buffet line. CDI - PIC obtained TPHC procedures and logs from main kitchen and filled them out onsite. - 1.5 - TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked sushi, crudo, steak. Any food served undercooked must have a reminder and disclosure. Items must read as follows: (*Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.) - A VR will occur no later than 11/16 to check for consumer advisory. - 0.5 -

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 cracked tiles at the floor/wall junction next to the door exiting the kitchen area. Repair as needed. - 0 -