EDGEWATER BAR & GRILLE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee in coffee station dump milk in handwashing sink. CDI- Removed. Do not use hand sink for anything other than hand washing. REPEAT FOR THE 3RD TIME

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed partially washed asparagus stored above ready to eat foods in walk in cooler. CDI- Asparagus placed below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages under heat lamp on the line holding below 135F. CDI- Sausages pulled that replaced. EHS recommends that facility uses TPHC for items. Keep time stamp and procedures for items held on TPHC. REPEAT FOR THE 3RD TIME 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 items on the buffet line and tomatoes on the prep top units and low reach in holding above 41f. See temp chart. 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 .

3-501.17 (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 containers of salsa and tomatoes without date. CDI- Items were dated for the day they were opened. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes in several areas holding above 41F prior to being cooled to 41F. CDI- Tomatoes placed into the walk in cooler to cool down. REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado on the line with sticker on. Removed sticker when washing.

4-501.11 Maintain equipment in good repair. Observed cutting boards on the line heavily scored/ stained. Resurface/ replace.

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 milk cooler shelves at coffee station, hot boxes throughout, cold drawers at grill in need of cleaning.

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 low grout at 3 comp sink area. Observed cracked floor drain at 3 comp sink area. Observed FRP pulling away from restroom wall area. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Observed food employee use handsink to rinse out towel. CDI: PIC stopped employee and educated him on proper handsink use. Sink cleaned. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Paper towels provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for salmon. CDI: Facility will fully cook all salmon to 145F or above until product can be proven that it is free of parasites.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed parcooked salmon stored over ready to eat items on speed rack. CDI: Product was reorganized and then salmon was fully cooked. (See #18). REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked yesterday in walk in cooler. Product did not reach final cook temperature. CDI: Product voluntarily discarded. Non-continuous cooking procedure filled out and approved today during inspection. Observed salmon and chicken par cooked this morning being placed in walk in cooler to cool. CDI: Product was allowed to continue cooking and product was verified at required final cook temperature.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice noodles mounded high and placed on a cart to cool in the walk in cooler. Product had 15 min left in the first window to cool and was at 90F. CDI: Product separated onto 2 sheet pans and separated for more air flow and product met required parameter. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, eggs, and potatoes hot holding below 135F in the hot hold cabinet. CDI: Products rapidly reheated to over 165F. Observed fried onion straws at prep table below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-603.11 (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 Observed no asterisk on the menus for the disclosure. VERIFICATION REQUIRED within 10 days (4/27) to verify menus have been corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice noodles and noodles piled high on sheet pans. CDI: Items were divided out to continue cooling properly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 one unlabeled bottle of what PIC identified as oil at the cooking line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in soapy water at server station. CDI: Cloth removed.

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 FRP bubbling and pulling away from wall in men and women’s restrooms. Observed missing and/or damaged baseboard tiles in walk in coolers. Observed peeling laminate in university cafe area shelving. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant dust build up on vent cover and adjacent ceiling tiles in dish area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. Observed dish employee wash hands for less than 20 seconds and not use hand soap. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and dish employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employees on using a barrier to turn off the faucet and both rewashed hands and used barriers. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to dump water basin and use it a separate time to fill up water basin. -CDI- EHS educated food employee on proper use of handsink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over Cole slaw in prep unit. Observed raw chorizo commingled with RTE ham. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to dark buildup around ice chute. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage HH below 135F at breakfast line and in HH cabinet and grits in HH cabinet below 135F. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F throughout. Observed items going out for catering orders above 41F. -CDI- EHS educated PIC on ensuring that catering items are at 41F or below before going out. PIC placed items in WIC to cool back down. **REPEAT** -3- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados out for prep with stickers. Ensure stickers are removed and items are washed before use. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single use cups stored under handsink sewer line at cafe area. -0-

6-303.11 Provide required lighting intensity. Observed missing lights in dry storage areas. Repair. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu offered undercooked, PIC stated that they cook their salmon to 145F and they do not give customers this option. Stated to the PIC to remove the CA on this menu item. PIC was unable to provide a parasite destruction letter. CDI - Letter provided, salmon is aquacultured and pellet fed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausage stored over cooked beans in the prep WIC. Observed raw chicken stored over cole slaw in the reach in cooler of the prep cooler at the prep line. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a serving spoon at the cookline with dry food debris,. CDI - Spook was taken to warewashing to be cleaned and sanitized. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods in the Pizza prep top cooler above 41F: crab soup, onion soup, cooked potatoes, cooked pasta, and cut melons. Observed the following TCS foods in the Sandwich prep top cooler above 41F (ambient air at 52): cut tomaotes, turkey 55. Discussion with the PIC revealed that they cook that TCS foods are replaced between breakfast and lunch at 11AM it has been less 4 hours, Observed cooked chicken and steak in the cooler drawers above 41F. TCS foods are taken from the WICs and placed in to the prep top cooler. Allowed PIC to place TCS back into the WIC to cool back down to 41F and below. Rechecked temperatures of these TCS foods and they all went down to 41F. Verification visit to check on the prep top coolers. Due cold holding being cited numerous times in past inspections failure to comply may result in creating a risk control plan. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility has a datemarking system however the system is not being followed, 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 opened hummus, pimento cheese, deli meats (turkey, ham, roast beef) all without datemarking. Observed skirt steak made 3 days ago not date marked.Observed fully cooked sausage patties, rice with cut tomaotes, cooked pasta in the walk-in cooler not datemarked. Hummus, pimento cheese, deli meats were discarded. Verification visit required to ensure datemarking system is in place and staff are datemarking correctly. 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 . 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw in deep container in walk in cooler, prepped this morning. Observed deli sandwiches prepped this morning closed in plastic clamshells, observed cut fruit in metal pans covered with plastic wrap. Chef stated all of these foods were prepped today. CDI - allowed to remove plastic and place cole slaw on sheet pan to properly cool to 41F and below. Recheck of TCS foods all were cooling properly, cut fruits were at 39F and cole slaw was at 41F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed small flies an over by the 2 compartment sink. Contact your pest control to seek out the source and eliminate. 6-202.13 Properly locate mechanical insect control devices. Observed pest control device over clean buffet pans. Rack was relocated to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of water stored directly on the ground in the dry storage room. Elevate to prevent contamination.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops to dry ingredient bins stored on the unclean wire shleving. CDI - scoops were taken to the dish to be recleaned. Observed ice scoop stored in the holder with standing water. Keep clean and maintain the scoop holder.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards on prep top coolers with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards. 4-501.11 Maintain equipment in good repair. Observed frost and ice building up on the sandwich prep top cooler. Call for maintenance and ensure unit is maintaining 41F and below prior to adding TCS foods.

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 base of the standing mixer beginning to rust. Repair.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an sprayer hose at the pre rinse dishmachine area below the flood rim.Repair the tension so that the hose is above the rim of the sink. Verification visit required to ensure compliance.

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 hole in wall behind the women’s toilet. Repair.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at dish room handwashing sink. CDI EHS emailed sign to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger root above RTE food in the produce WIC. CDI PIC put ginger root with other unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dish machine final rinse at 155F. CDI PIC called Ecolab. They arrived and repaired machine during the inspection. EHS verified that that final rinse is now 161F . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. PIC stated that some of the foods were out this morning to make sandwiches. CDI PIC discarded foods that were dated yesterday and put those that were filled this morning in the WIC to cool back down. Also observed sandwiches and grilled chicken salads in the Cafe display cabinet above 41F. PIC stated that they were brought up from the kitchen today. CDI PIC took sandwiches and salads to the WIC to cool back down. REPEAT 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 chemical spray bottle on table with slicer. Also observed sanitizer bucket on the bottom shelf of a prep table with spices. CDI PIC moved spray bottle and sanitizer bucket. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting colored cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an open-ended water hose in the handwashing sink in the dish room. CDI PIC removed the hose.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in the vegetable/fruit washing sink during fruit washing. CDI By PIC properly educating employee on hand washing to only take place in designated hand wash sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Observed walk in cooler with product cold holding above the required 41 degree’s F. Unit was frozen and maintenance director took unit out of service until repaired. All ready to eat products in walk in cooler were voluntarily disposed. Raw products received today were moved to another walk in cooler. - VR - Verification required within 3 days. *NOTE: Risk control plan to be implemented at next routine inspection if cold holding issues persist. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Repeat - Observed multiple ready to eat foods not properly date marked within the walk in cooler and reach in prep coolers. CDI- PIC properly date marked required items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle at the dish washer area. CDI- PIC discarded this product. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner located beside oils and dry good spices. CDI by removing glass cleaner from the food storage area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in accessible during inspection. Verification required within 10 days.

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 food products stored not properly labeled with the name of the food product. CDI-PIC labeled food products during inspection.

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 nonfood contact areas of equipment in kitchen needing more frequent cleaning.

5-501.115 Maintain Refuse Areas and Enclosures- A area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under 6-501.114, and clean. Observed trash dumpster area with debris and liquid build up needing more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings around kitchen equipment needing more frequent cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on the inside of ice machine in the Cafe and in the main kitchen. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine final rinse not reaching 160F after multiple runs. PIC has contacted Ecolab and they are on their way. EHS instructed facility to discontinue using multiuse dishes until dish machine is repaired. Also observed dish machine in Cafe not pulling sanitizer . Cafe will use 3 comp sink in main kitchen until it is repaired. VR needed 5-24-24 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches, salads, and cut melon cups in the Cafe display cooler above 41F. Observed cut lettuce in the prep top above 41F. CDI PIC voluntarily discarded. REPEAT 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple open containers of milk in cafe, turkey croissant sandwiches in prep WIC, multiple TCS foods on breakfast cart in prep WIC, all not date marked. CDI Cafe employee dated milk, PIC voluntarily discarded other foods. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dial thermometer 7 degrees higher than EHS thermometer. VR needed 5-31-24 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed Cafe employee handling food with no head covering on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter in Cafe. CDI Employee made a sanitizer bucket and but cloth in the bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on washed avocados in prep WIC

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service cups in stored under water line in Cafe. CDI Employee moved cups.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards in facility with deep groves that can not be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed display cooler in Cafe not holding TCS foods at 41F or below. EHS instructed facility not to use the cooler for TCS foods until it has been repaired. Ambient air of the display cooler is 45F today.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed wall panel detached between WIC 5 & 4 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 towels on the floor of Cafe to catch water from leaking equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash soiled dishes at the dish machine spray arm, then move to put away clean dishes. CDI- Dishes re-washed and hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and salmon stored over ready to eat cheese and other items. CDI- Raw meats placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and sausage in the hot box holding below 135F See temp chart. CDI- Items reheated to temp 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 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 lettuce containers, turkey and tomtoes in prep top 2, steak in low reach in 2, steak in cold drawer under the grill holding above 41F. CDI- Steaks discarded. All other items portioned and placed in the cooler for cooling. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of lettuce and tomatoes over stacked in prep top 2. Keep items below fill line. Ovsrestacked portions were out of temp. CDI- Items portioned. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken stored behind cooked crab in the cold drawer. Observed raw ground beef stored behind steak in the cold drawer. CDI- Items placed up front For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without label. CDI- Discarded.

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 several boxes of single service items stored on the floor in the dry storage closet.

4-501.11 Maintain equipment in good repair. Observed dish machine not reaching 160F. PIC called maintenance. Maintenance came on site and fixed dish machine. Machine is functioning properly.

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 low grout near grill, 3 comp and ovens. Observed water damaged ceiling tiles in the dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with towel and old food residue. CDI- Slicer broken down to be cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed handwashing sink needed at the dish area. No handwashing sink in conveniently placed in the area. Area needs a handwashing sink to effectively clean dishes. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no paper towels at the handwashing sinks. CDI- Paper towels placed at the handwashing sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over cooked RTE items in walk in cooler #4. CDI- Eggs placed on the bottom For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes with gloves when go to put away clean dishes. CDI- Gloves changed, hands washed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Slicer soiled with old food debris. CDI- Slicer broken down to be washed. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms, gravy, and sauces stored out on the prep table. CDI- Items discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pastrami, pepperoni, salami and other meats without a date mark. CDI- Items were discarded. For more information, please visit: http://meck.co/FoodSafety 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 .

5-205.15 Maintain a plumbing system in good repair. Observed mop sink in need of repair. Mop sink is not draining properly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC touch onions with bare hands. CDI- Items discarded.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon over green beans in the walk in cooler. CDI- Green beans removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicer soiled with food debris. CDI- Slicer washed.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed pepperonis and sausage dated 11/30. Observed other food without date. CDI- All items discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at hand sink near 3-comp sink. CDI: Paper towels provided (Towel holder was removed for reparations therefore towels placed in nearby location as temp solution).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods -P Observed opened package(s) raw, frozen chicken tenders stored among fries and other frozen items in the ice cream refrigerator. CDI: Tenders relocated to walk-in freezer For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build-up in ice machine. PIC indicated cleaning/sanitizing occurred ~ a month ago: increase frequency of cleaning/san

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 many items in prep refrigerators which were not labeled properly. CDI: Items were voluntarily discarded; Items prepared that morning were labeled, properly. For more information please visit: http://meck.co/FoodSafety 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a couple bottles of chemicals w/out legible labels in main kitchen and stored with straws and condiments (at bar). CDI: Items collected and relabeled or discarded and stored properly

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped products such as cut leafy salad greens, mellons, cottage cheese while in cooling. Also leafy greens and cut mellons placed in flip top units to cool, instead of walk-in. CDI: Flip top items were discarded; Items in walk-in were uncovered for cooling - recheck temp indicated method was effective. Repeat For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packaged salmon/fish thawed in refrigeration w/out opening package despite label instructing opening necessary for thawing. CDI: salmon in flip top voluntarily discarded; salmon in walk-in - all fish taken out of packaging

6-501.111 Keep the premises free of insects (fruit flies). Observed a few fruit flies in facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained, deeply cut cutting boards 4-205.10 Ensure equipment is used per manufactures' specified purpose. Observed ice cream freezer and coke refrigerator used for food storage.

6-501.12 Floors and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed for flooring under racks in protein walk-in and in dry storage under racks; cleaning needed for hood vent covers. Continue efforts to channel water in dish machine area to the floor drain to prevent standing water problems.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sour cream, ham, beans and corn in the prep top unit holding above 41F. CDI- Items placed in the walk in cooler to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cheese and eggs sitting on out of the prep top. CDI- Items placed under the prep top.

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 small service station reach in in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items in prep top (salsa, ranch, blue cheese, sour cream, yogurt, shredded cheese, pepper jack cheese and lettuce) and low reach in (salsa) holding above 41F. CDI- Items were not within time temp parameters and were discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed container of turkey in the low reach in cooler expired. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce, yogurt, pepper jack cheese and shredded cheese placed on top of other items in the prep top unit, not in the unit.

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 low reach in coolers with standing water. Get cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents in need of cleaning on back kitchen line.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. EHS sent via email.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee walk in to the kitchen, dig his bare hand into the container of pickles in the prep top unit, then eat it. CDI- Container of pickles discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp over cooked chicken in the low reach in unit. CDI- Shrimp placed on the bottom.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine being used with water temp at 130F. CDI- Dishes soaked in sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, wings and sour cream in the prep top/ low reach in unit holding above 41F. CDI- Wings discarded. Salsa and sour cream removed from unit and cooled.

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed expired brisket in meat cooler. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Observed dish machine with a water temp of 130F. Maintenance called and came onsite. Single service items are only used for customers. Observed prep top unit holding above 41F. All food items removed.

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 thermometer for dish machine. Get thermometer

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in walk in cooler #4 in need of cleaning.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine in the back kitchen being used with hot water at 158F. CDI-ECO lab was called and dish machine will not be used until issue is fixed. -VR

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Obsevrved grits being reheated to 155F. CDI- Grits were heated to 167F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Grits, sausage and eggs in the hot box holding below 135. Items do have procedures for TPHC per last inspection. Items were not on the breakfast bar but were holding in the hot box as backups. CDI- Grits were reheated. Other items were discarded.

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 food items in the prep tops without dates. CDI- Items were dated.

4-501.11 Maintain equipment in good repair. Observed dish machine in the main kitchen area not heating water to required temperature. ECO lab was called and will be here shortly to fix the issue. -VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cart used to house clean dishes soiled with debris. CDI- Clean dishes were removed and carts were cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch a metal lexan pan full of lettuce with bare hands. CDI-Item was voluntarily discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight build-up on the lip. Observed a potatoe slicer that had been soiled and in need of cleaning. CDI-PIC broke down potatoe slicer and took to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast bar with potatoes and sausage links that were 122-120F. CDI-PIC put items on time and is now using TPHC for items with procedures we made together. Observed grits and oatmeal in HH near grill and both were below 135F. CDI-PIC stirred items which hit 135F. $

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed freshly prepared lettuce, tomatoes, feta in prep unit at 46-47F. Upon inspection prep unit is not is working order with ambient air temp at 45F. CDI-PIC moved freshly prepared items to walk-in to cool, and unit will not be used until unit is fixed. Repeat Violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in prep units by grill that were above 41F such as tomatoes 49F, lettuce 50F. Items were not cooled after being prepped. CDI-Items were taken to walk-in to cool. Observed sandwich and salads made this morning in the display case in starbucks that were 46F. Items were not cooled down after prep and wrapped and put in clam shells plastic containers not allowing air flow. CDI-PIC took to walk-in and uncovered to cool. Observed items that were going to be used for banquet services later on speed rack in walk-in, melon, potatoe salad, salad, tomatoes, that were above 41F and heavily saran-wrapped. Items were made today. CDI-PIC uncovered to allow for air flow. Repeat Violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit by grill not holding proper temp, ambient air 45F. CDI-Unit taken out of service until fixed. Observed 2 mechincal ware-washing machines (behind bar, starbucks area) not working properly. Items are not in use, dishware is being taken to main kitchen until units are fixed.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking prep sink by the grill station.

6-501.12 Cleaning, Frequency and Restrictions - C Observed 3 wall panels behind grill with burn marks and in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer testing 0ppm chlorine at university cafe dish machine. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lettuce, tomato, ham in line prep cooler > 45F. observed turkey and ham on speed rack in prep area > 45F. observed diced watermelon, shredded cheese in line prep cooler > 45F. observed packaged salad in cafe area display cooler > 45F. observed half n half creamer in cafe > 45F. CDI- food items discarded or food items returned to walk-in cooler for rapid cooling. observed cooling at acceptable rate to meet cooling parameters. Verification required within 10 days. Discussed using TPHC with PIC. For food items on TPHC a written procedure is required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Written procedures for TPHC held items not provided during inspection. (omelette station TCS foods) Verification required within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed multiple food items actively cooling covered with plastic wrap. CDI- vented or removed plastic wrap.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 1 german cockroach in kitchen at main dish machine. PIC provided invoices from exterminator services provided this morning.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples on display in cafe without protection from consumers. CDI- sign posted informing consumers to wash before eating.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored inside holder in standing water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on top of dish machine observed dust build-up on hood vents on cook line and inside walk-in salad cooler.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF observed large mechanical dish machine fail mutiple test for hot water sanitizing surface temperature. PIC will use 3 compartment sink for final sanitizing step (QAC) until repaired. PIC has contacted service repair. Verification required within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple unlabeled containers of dry food on cook line. CDI - labels attached.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. observed sanitizer testing QAC < 100ppm.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C observed dish machine operating outside of required range (12-13psi).

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed bare hand contact with ready-to-eat sandwich on cook line. CDI by discard. CDI by employee wash hands and put on new gloves. Discussed no BHC rule with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer testing at 0ppm chlorine at bar dish machine. PIC has called for repair. Verification required within 10 days.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed sausage on sheet pan sitting off of temperature control in kitchen. CDI by moving to walk-in. observed below 45F prior to departure. (

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple unlabeled containers of dry food on cook line.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on food prep tables.

4-501.11 Maintain equipment in good repair. observed peeling surface on drying rack shelves at dish machine.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C observed pressure gauge on large dish machine not operating properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue build-up on unstacked containers stored as clean on drying rack.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine in the kitchen. CDI - employees started cleaning the ice machine during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 sanitizer bottles unlabeled. CDI - bottles were labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored on a prep table. CDI - bottle was removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach in the kitchen. PIC stated the pest management company treats the facility multiple times a month; suggested to talk to the company and let them know there are still issues with pests.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls and plates stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the produce walk in cooler. Replace gasket.

General comment 6-301.14 Post a handwash sign at each handsink. - The sink at the cafe did not have a hand washing sign. CDI - sign was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up on the shield in the ice machine at the cafe.

Repeat violation 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed stickers marked on the items at the omelette bar but the times were not marked. CDI - the correct times were marked. Verification required 7/21/2017 to ensure times are being marked.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above raw pork in the meat walk in cooler. CDI - items were rearranged correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed pork in the walk in cooler at 48F. PIC stated it was cooked last night. CDI - PIC voluntarily discarded the item.

General comment 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 a container of brisket marked for 8 days, CDI - explained that the day it is made is counted as day 1. CDI - PIC voluntarily discarded the item.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed items on the omelette bar held on time, but the items were not marked with times. CDI - employee labeled items with the correct times.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on walk in cooler #4. Replace gasket. Observed broken gaskets on 2 hot hold units; units are also held closed with saran wrap. Employees have to place sterno canisters in the units to hold temperature because the broken gaskets will not properly seal the unit. Repair/replace units.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelves in walk in cooler #4 and plate storage racks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above cooked turkey in the meat walk in cooler. CDi - items were rearranged correctly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled spices beside the grill.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on walk in cooler #4 and on a prep unit. Replace gaskets.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed almost all items in the meat walk in cooler above 45F. CDI - PIC voluntarily discarded items out of temp. Product disposition sheet was created. Observed cut melon on the buffet above 45F. CDI - PIC voluntarily discarded. Suggested using TPHC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Times for items on the omelette bar were not marked.

7-207.11 Store labeled, employee medications to prevent contamination. -P - Observed a guest's insulin medicine above facility food on the 3rd shelf of the dairy walk in cooler. CDI - medicine was removed. 7-201.11 Store toxic materials to avoid contamination. -P - Observed 3 containers of sanitizer on prep surfaces. CDi - bottles were moved.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed items for the omelette bar cooling tightly covered with saran wrap while cooling. CDI - saran wrap was removed.

General comment 4-501.11 Maintain equipment in good repair. - Observed the meat walk in cooler blowing air at 49F. CDI - food was removed and maintenance has been contacted. PIC is not using the cooler until repaired. Verification required 7/28/2016 Observed a split gasket on walk in #4. Replace gasket.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drinks stored on cutting board of prep cooler and on clean dish storage rack above clean dishes. CDI- Drinks removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two deep pans of TCS short rib sauce that had been cooked and been cooling overnight at 66-70 degrees. Risk exists for foods not properly cooled to form bacterial spores that cannot be cooked to render safe. CDI- Sauce voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and shredded cheese in in-adequate ice bath at omelet station at 55 degrees. CDI- Foods chilled to 45 degrees, PIC will use TPHC for TCS ingredients on omlet station. Observed lettuce placed in make table to chill at 60 degrees. Made table is for cold holding not cooling foods. CDI- Lettuce placed in walk in to chill to 45.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS short rib sauce that had been improperly cooled in very deep tubs in amounts too deep to quickly cool. CDI- Sauce disposed of, reviewed proper cooling methods with PIC.

4-501.11 Maintain equipment and utensils in good repair. Observed one hot box near Mgr. office with badly damaged door gasket needing replacing. Observed some storage racks in dry good storage room that are peeling, needing repair or replacing soon.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not consistently reaching sanitizing temperatuer. PIC was aware of problem and had maintenance working on problem during inspection. Have machine repaired. Will follow up. Use 3 comp sink as needed for chem sanitizing till machine is repaired.

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 some loose ceiling tiles in kitchen, PIC said ceiling is to be re-done soon. Observed missing FRP panels from back door doorway. Observed some missing baseboard tiles in area near back door and produce cooler, needs replacing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed worker cutting and handling pre-cooked ham for salad bar with bare hands. Ham disposed of, worker corrected, washed hands and put on gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer had run out at bar dish machine, not sanitizing dishes. CDI- Sanitizer replaced, observed sanitizing at proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding foods at 48-53 degrees. Thermometer in cooler reading 50. All out of temp TCS foods held in cooler more than 4 hrs were voluntarily disposed of by PIC. Freshly cooked and/ prepped meats, fruits, and vegetables were moved to working walk in produce cooler. Foods disposed included: gallons of tomato and crab soup, tubs of TCS ranch and bleu cheese dressing, beef broth, trays of cooked vegetables, shredded cheese, etc. Do not use cooler for TCS foods until working properly. Will follow up that cooler is serviced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Observed pre-cooked boiled egg yolks date marked for 9 days ago. Observed the separated cooked egg whites from these eggs not date marked and observed deviled egg mix made from these eggs not date marked. CDI- Egg whites, egg yolks, and deviled egg mix disposed of. Manufacturer label recommends 3 day shelf life, food code will allow max 7 day shelf life.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a thick amount of actively cooling ground sausage tightly wrapped in walk in cooler. CDI- Sausage separated in thinner amounts and unwrapped to vent and properly cool.

4-501.11 Maintain equipment and utensils in good repair. Observed two hot hold food boxes needing repair, one box is using sternos for the heat source as it is not working properly, other box has badly torn gasket needing replacing. Observed a few leather like coated food trays and bowls that are peeling, need replacing if in poor condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Top shelf of clean dish storage rack next to 3 comp sink needs cleaning of dust build up.

. 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 some large sections of tile missing from floor near service back door. Observed a few ceiling tiles missing in kitchen area. FRP damaged in door way at walk in produce cooler 5. These items need repair. GENERAL COMMENT: Investigated SR# 61091 during inspection

2-301.14 Wash hands after activities that contaminate them.-P Observed employee pick up food from floor, throw in trash, then handle lemons and onioins. CDI- Onions and lemons disposed of, employee washed hands properly.

3-302.15 Wash fruits and vegetables prior to use. PIC said they wash all produce except pineapples. All produce needs to be washed. PIC said they will wash all produce including pineapples from now on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up and some mold on racks in walk in produce cooler needing cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3 comp sink only observed at 90 degrees. Hot water had been turned off to this sink during some construction projects. CDI- Hot water turned back on at this sink.

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 several areas with floor tiles and baseboards at dish area and under kettles on cook line that need repair, facility is in process of renovation of dining area and these areas are in process of repair. GENERAL COMMENT: Facility dining and bar area are closed for renovation. Dining area with buffet has been moved to downstairs area temporarily. Observed no handwash sinks nearby buffet area. Need to set up a temporary handwash station in this buffet area for the servers/food handlers. All changes to bar and size/ shape of dining area must be approved by the health dept.

3-401.11 Cook foods to required final cook temperature. Observed some wings that appeared to have undercooked raw looking meat at bone, in walk in cooler. If all parts of wings are not reaching 165 min. for 15 seconds on initial cook then this is a non continuous cooking process that must be reviewed and approved by the health department and there must be a log kept for every batch of food cooked with non-continous methods. CDI- Chicken will be cooked to 165 min in oven. Gave PIC instructions on last visit of how to apply for this process if he wants to continue with this process. PIC said they will cook all chicken to 165 min at initial cooking. These wings are to be cooked ASAP to 165 thouroughly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 2 soups in deep amounts, more than 4 inches deep, reading 47 degrees in the center, that had been cooling since last night (more than 6 hrs total). CDI- PIC voluntarily disposed of soups.

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 orzo rice in walk in cooler date marked 8 days ago. Date mark required foods are allowed a 7 day max shelf life. CDI- Rice disposed of.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Soups were improperly cooled overnight in deep containers in deep amounts, more than 4 inches deep. CDI- Reviewed proper cooling methods with PIC, PIC will use 2 inch deep hotel pans for cooling soups, imporoperly cooled soups disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few containers of dry goods not labeled.

4-204.115 Maintain temperature measuring device on ware washing machine. Observed dish machine temp guage not functioning. PIC said it is scheduled for repair tomorrow, Observed dishes sanitizing at proper temperature. Have guage repaired, will follow up that guage is repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine scoop holder with build up inside.

6-501.11 Maintain ceiling in good repair. Observed some gaps in ceiling at dish machine vent, need to replace and repair ceiling tiles there. Observed FRP peeling from wall at prep sink near walk ins hallway, observed a couple baseboard tiles needing to be re-caulked at wall to eliminate gaps. GENERAL COMMENT: This facility will be changed to a category 4 based on the large number of items that are cooked and cooled, and the complex menu.

4-602.11 Clean food contact surfaces min. 4 hrs after use. Observed meat slicer not used today that was not broken down and properly cleaned since last use, had food particles on blade guard, blade sharpener, and around base. CDI- Slicer cleaned.

3-401.11 Cook foods to required final cook temperature. Observed wings that appeared a little under cooked in walk in cooler. PIC said chicken wings may be partially cooked at times and then cooled tobe reheated at a later date. This is a non continuous cooking process that must be reviewed and approved by the health department and there must be a log kept for every batch of food cooked with non-continous methods. CDI- Chicken will be cooked to 165 min in oven. Gave PIC instructions to apply for this process if he wants to continue with this process. PIC said they will cook all chicken to 165 min at initial cooking.

3-501.16 (A)(1) Hot hold foods at 135 min. Observed 3 pans of cooked green beans and one pan of baked chicken at 129-130 degrees that had recently been placed in hot box. CDI- Items reheated to proper hot holding temperature.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed hollandaise sauce made from non-pasteurized shell eggs that is not fully cooked and then left out at room temperature. Need to store this sauce under temperature control or use TPHC procedure. CDI- Hollandaise sauce disposed of. Reviewed TPHC procedure with PIC that will likely be used in the future for this sauce. Observed cut melons prepped and placed on make table at 63 degrees and macaroni salad prepped and placed direcly into a cold holding ice bath at 71 degrees for service. All prepped foods must be chilled to 45 or below before cold holding. CDI- Items chilled to 45 or below in walk in.

3-603.11 Cominuted meat is not allowed to be under consumer advisory on children's menu. Observed hamburgers under consumer advisory on children's menu. Need to remove this advisory and only offer fully cooked (155) hamburgers from children's menu. Will follow up to see that menu is corrected.

3-501.15 Use approved cooling methods. Observed pans of macaroni salad just prepped and vented to cool but in amounts too deep to properly cool quickly. CDI- Macaroni salad moved to uncovered flat pans.

4-502.11 (A) and (C) Maintain equipment and utensils in good repair. Observed a few black leather covered bowls that are starting to peel, need replacing. Observed broken gasket on seldom used hot box. Observed hot couple hot boxes not working very well, sternos being used inside them to keep food warm. Need repair. Observed a few dish racks near 3 comp sink that are peeling and need recoating or repair.

4-602.13 Observed racks in main walk in cooler with food build up, need better cleaning.

6-501.11 Maintain celing in good repair. Observed some gaps in ceiling at dish machine vent, need to replace and repair ceiling tiles there.

3-302.11 Store foods by final cook temperature. Observed raw chorizo stored in same container with RTE canadian bacon. CDI- RTE bacon disposed of.

3-401.11 Cook foods to required final cook temperature. PIC said roasts and prime rib are being cooked to 120 and then cooled to be reheated at a later date. Beef roasts and prime rib must be cooked to min. 130 if they are to be cooled and served at a later date. CDI- Reviewed final cook temperature requirements with PIC. Observed chicken being "par cooked" and then cooled to be reheated at 165 at a later time or day. This is a non continuous cooking process that must be reviewed and approved by the health department and there must be a log kept for every batch of food cooked with non-continous methods. CDI- Chicken cooked to 165 min in oven and gave PIC an application for this process for health dept. reviewal if he wants to continue with this process

3-501.17 Properly date mark all required TCS/RTE foods per NC food code. Observed a few foods with in-correct dates and recently thawed foods with dates that were not updated with thaw date to keep up with 7 day shelf life. CDI- Foods properly dated. Observed whole racks of foods being date marked, if these foods are used for different processes it may be difficult keeping up with the dates of these foods. Recommend date marking the individual foods.3-501.18 Maintain 7 day shelf life for all date mark required foods when held at 41 or less. Observed sandwich meat incorrectly dated for 8 day shelf life still on shelf 1 day past shelf life. CDI- Meat disposed of.

4-602.13 Keep non food contact surfaces clean. Observed a few walls, ceilings, fan covers, and storage racks in walk ins that had build up that need cleaning.31. General Comment - Observed large roasts that are cooled in freezer initially, recommend facility keep cooling logs for these and other difficult to cool foods to ensure final cooling temperartures are being met within required time. Observed no cooling violations today.

No bare hand contact allowed with RTE foods unless foods are immediately cooked to 165. Observed employee handling cheese and hoagie bread bare handed that is partially toasted on flat grill and not likely reaching 165. Employee corrected, washed hands and put on gloves to handle RTE foods.

Date mark all required RTE/TCS foods per NC food code. Maintain 7 day shelf life for refrigerated foods. Observed foods not accurately date marked, observed some foods dated past 7 day refrigeration shelf life. CDI- Foods properly dated or disposed of.

Use approved cooling methods. Observed deep container of soup with a tight lid, that was said to have been cooled initially with an ice bath the night before. Observed soup marginally cold at 46 degrees. Be sure not to place actively cooling foods in deep containers with tight lids which will slow down the cooling process. Use shallow, vented pans, stir often, use quick chilling equipment or other effective methods.

Air dry dishes and utensils. Observed a few dishes being tight stacked while still wet.

Maintain non food contact surfaces clean. Need to clean between rack grates in walk ins of build up.