X-GOLF WEST CHARLOTTE

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 the interior base of the 2 door RIF to have accumulations of food debris/crumbs.

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 the interior plate and surfaces of the microwave to have an accumulation of food debris. REPEAT. CDI - Microwave plate and interior cleaned at the time of the inspection.

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 all items in the small opentop/lowboy refrigerator to be date marked 1/5-1/12, which is 8 days total. After questioning it is discovered that the facility discards and refreshes all items every Monday morning and when they do that they date mark them for Monday to Monday. CDI - EHS provided education on proper date marking and all date marks corrected on site. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee purse stored on the dry storage shelf adjacent the door to the kitchen. Bag was on an upper shelf above and next to food products used in the kitchen. - Observed an employee lunch stored in the opentop refrigerator amongst the food sold to patrons. CDI - PIC relocated purse to lower shelf of chemical storage rack and employee food moved to a lower shelf in the WIC. PIC stated they will purchase a crate/bin and label it “Employee Food” which will be used to hold employee foods going forward.

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 debris in microwave. Increased and more thorough cleaning frequency recommended. -0-

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 opened bag of mozzarella cheese in freezer and WIC with no date mark. Observed items improperly date marked: queso, shredded pork, and shredded mozzarella cheese 8/18-8/28 (discard should be 8/24) and salsa 8/10-8/20 (discard should be 8/16) (items also past discard date). -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items and voluntarily discarded items with no date or past discard date. -1.5- 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 .

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 hot water sanitizer thermometer or test strips. **10 DAY VERIFICATION REQUIRED** -0.5-

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 NFCS of drink nozzle with dark buildup. Observed shelving at BOH to the left of the dish machine with dust and debris. Increased and more thorough cleaning frequency recommended. -0-