CONVENTION CENTER/BANQUET KIT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towel dispenser in the coffee room to be empty at the time of the inspection. CDI - Paper towel dispenser refilled.

4-502.11(A) Maintain utensils in good repair. - Observed a multiple large metal sifter to be broken with metal fraying. REPEAT. CDI - PIC voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the WIF at the back kitchen cookline to have a continuous drip leak at the faucet.

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 multiple spice containers throughout the kitchen that were not labeled as to their contents.

4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be broken with metal fraying. - Observed multiple large plastic bins on the storage racks by the auxiliary kitchen WIC to have large cracks throughout the containers, which could result in possible contamination. CDI - PIC voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink at the cookline with the large steam kettles to not be provided with soap in that the batteries to the dispenser were dead. REPEAT. CDI - PIC replaced batteries. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the entrance to the dishwashing room to be obstructed form use by mop buckets and rolling carts of dishes to be washed. CDI - Mop buckets and rolling carts moved.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of garbanzo beans stored on the can rack amongst wholesome cans. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 3 large bins of washed kale on the bottom shelf of the vegetable and fruit WIC below cases of unwashed fruits and vegetables. CDI - PIC rearranged storage order moving the washed kale bins to the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 3 wiping cloth buckets at the main prep area to be testing at <50ppm of quaternary ammonia. CDI - Buckets refreshed and testing at 150ppm.

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 gaskets to the 4 door RIC in the coffee area to have accumulations of food debris/grime. - Observed some of the WIC fans to have accumulations of dust. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed evidence of the handwash sink in the coffee room being used as a dump sink as the sink basin was full of coffee grounds. CDI - PIC cleaned sink basin and EHS informed PIC that handwash sinks cannot be used for any other purposes besides handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the coffee room to not have paper towels at the time of the inspection. CDI - Paper towels provided 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 trays of BBQ chicken in the right WIC that were provided with date marks of 7/25. PIC stated that the date on the BBQ chicken pans were the freeze dates and that they had taken them out of the freezer yesterday. Initial cook/prep/freeze dates along with the thaw dates when removed from the freezer must be provided on TCS foods intended to be held for longer than 24 hours after thawing. CDI - PIC put thaw dates on trays of BBQ chicken. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers to be wet nested on a rack at the end of the dishwasher.

4-501.11 Maintain equipment in good repair. - Observed the floor in small raw meat WIC to be rusted. PIC stated they have been approved for the repair but that they are waiting for the Food and Beverage director to accept a bid/quote for the repair or replacement. PIC stated they are most likely going to have to replace the whole unit as some companies quoted the repair taking 2 years to complete. PIC provided proof of this at the time of the inspection. REPEAT. To remain on 0 due to facility actively working on the solution.

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 WIC fans in the large 3 compartment WIC to be covered in an accumulation of dust.

5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the pipe to the handwash sink adjacent the managers offices.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce stored on shelf above ready-to-eat foods in walk-in cooler. Do not store unwashed produce/vegetables above read-to-eat foods. CDI - Unwashed produce moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Floor is rusted in smaller walk-in cooler. Repair rusted floor. PIC was able to show that he is waiting on manufacturer to repair floor so 0 points taken. 0 pts. REPEAT

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. Buildup on walls behind dish machine and around 3-compartment sink in dish machine room. Clean walls. REPEAT

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 Bag of feta cheese in walk-in cooler was prepared on 1-14 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded feta cheese. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Establishment organizes food by the event on speed carts in walk-in cooler. The cart will have a sheet of paper that states the menu and date of the event. Once food is placed on this cart the prep dates are not present. Establishment needs to develop a system that keeps the prep dates with the TCS ready-to-eat foods when they go to this stage. CDI - PIC educated on date marking and will have staff keep prep dates on pans in the future. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. PIC could not find TPHC procedures at beginning of inspection. Establishment uses TPHC for TCS foods for the events. CDI - PIC printed out TPHC procedure and completed it by the end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Rusted floor in raw walk-in cooler. Repair/replace rusted floor. PIC showed EHS quotes he received for floor repair and is waiting for it to be done so 0 points taken. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Cold water handle at 3-compartment sink in dish machine room is loose. The sanitizer dispenser is connected to this water line and needs to be dispensed at room temperature to test properly. Repair cold water handle. 0 pts.

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. Ceiling grid and vent cover in dish machine room are rusting. // 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. Clean walls in dish machine room. 0 pts.

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 1 container of tomato paste had prep date of 10-1 on container and 1 container of marinara sauce had prep date of 10-5. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat. Wiping cloths must be stored in sanitizer solution at the appropriate concentration when in between uses (150-400 ppm for quat). REPEAT

4-501.11 Maintain equipment in good repair. Replace rusted shelves in raw proteins cooler and repair floor that is rusted in the same cooler. 0 pts.

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. Ceiling tiles in dish machine room have dust buildup and need to be cleaned. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm.

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 Spray arm at 3-compartment sink in dish room was hanging below flood rim of sink. CDI - Employee fixed the spiral support on the sprayer and this allowed there to be an air gap between flood rim and bottom of sprayer. 0 pts.

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 employee beverage stored on wire shelf over oils and other non-TCS foods and single-use articles. CDI-PIC removed employee beverage from shelf.

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: 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 . Observed feta cheese that was opened on 8/7. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days from opening.

2-401.11 Eating, Drinking, or Using Tobacco (C) 1 employee water bottle observed on container of flour. Store employee drinks in a separate location, such as a low shelf.

6-301.11 Handwashing Cleanser, Availability (Pf) No soap at 1 hand washing sink. CDI - PIC refilled dispenser. // 6-301.12 Hand Drying Provision (Pf) No paper towels in hand washing sink in dish room. CDI - PIC refilled dispenser.

2-303.11 Prohibition - Jewelry (C) 1 employee was preparing food with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

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. Floor in 1 walk-in cooler is rusted and needs to be refinished/repaired. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Dish washing gloves observed in hand sink in dish room. Do not store items in hand washing sinks. CDI - PIC removed gloves. 0 pts.

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. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Final rinse temperature of dish machine only reached 148F on EHS thermometer. REPEAT

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 . 2 jugs of milk in coffee cooler measured 47-48F. CDI - Milk discarded. Do not store TCS foods in cooler until it is repaired. 0 pts.

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 . Cut lettuce was cooling in deep, large containers at 47-48F. Employee stated it began cooling 1 hour ago. TCS foods shall be spread out onto shallow pans to facilitate rapid cooling. CDI - Lettuce spread out onto sheet pans.

4-501.11 Maintain equipment in good repair. Coffee cooler is holding at 47F. Do not store TCS foods in cooler until it is repaired. 0 pts.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Dish machine final rinse temperature only reaching 157F. VR - Verification required by end of day that machine has been serviced or that establishment is switching to single-service.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed watermelon stored above RTE sliced melon plates in WIC. CDI - Storage order rearranged. - 0 -

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 bowl of feta cooling tightly covered inside of walk in cooler. CDI - Feta uncovered. Items cooling at proper rate after ventilation implemented. - 0 -

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans stored comingled with facility food items on rack. CDI - Items set aside for credit. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in metal pan on storage rack. CDI -Wiping cloths moved to sanitizer container. - REPEAT - 0.5 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards in produce area with deep scoring and black buildup. Replace or resurface as needed. - 0 -

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 partially consumed employee bottle of water with screw top lid on in use food cart in production area immediately adjacent to open food handler gloves and food contact items.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee rinsing and loading unclean utensils and then handling cleaned and sanitized utensils without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed can of mandarin oranges with severely dented top and bottom seams mixed with in use inventory in dry storage area. CDI- PIC discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves wipe gloves on soiled wet wiping cloth and then continue to handle food with same soiled gloves. CDI - Gloves changed and hands washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in dish room and in beverage room Contact PCO for service. REPEAT- no point escalation as only few flies observed and none in food prep area

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottom shelf in dry storage has fallen and is no longer holding foods at least 6 inches off of floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing exposed string bracelet above glove. REPEAT- no point escalation as no watches observed worn during food prep today

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet used wiping cloths on equipment surfaces not placed into sanitizer solution between uses.

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 buildup on compressors and pipework inside of main cooler/freezer area. Clean.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloved hands to wipe face/face mask and return to food handling duties without changing gloves. CDI - EHS directed employee to change gloves and wash hands. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in dish room. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing watch on wrist above glove. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean metal pans stored stacked together wet on utensil storage racks. Air dry pans before stacking together. 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 multiple cooling wands in freezer laying on shelving and cardboard boxes unprotected. Store cooling wands in a sanitary manner after cleaning and sanitizing.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on main walk in cooler door and on kettle cooler door. Repair or replace. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe under hand sink near grill area. Observed damaged spray hose on 3 part sink in dish area. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at hand sink near 3 part sink in dish room. CDI - soap replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink near dish machine in dish room. CDI - paper towels replaced.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee consume personal beverage with gloved hands and then proceed to return to food prep duties with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried buildup on blade area and wedger with dried residue on blades. CDI - items removed to dish for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed breakfast items including ham at 109, cooked eggs at 121, diced potatoes at 117 and roasted tomatoes at 90 plated for service holding at less than 135f in heated cabinets at two different locations. CDI - Items continued through service as they were plated approximately 1 hour prior. PIC discussed with employee and determined that sterno was not in use as required in the cabinets. Maintain TCS foods in hot holding at 135f or use TPHC procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical with no identification. CDI - discarded. Label all chemicals.

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 cut lettuce cooling in deep plastic tubs sealed with lids in cooler. CDI- PIC uncovered and spread out into shallow portions to quickly cool prior to using for salad assembly. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist exposed above glove while assembling food items in prep area. Remove jewelry and watches from wrist when handling food.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on main walk in freezer and main walk in cooler. Repair/replace.

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 dusty buildup on ceiling areas surrounding ventilation directly over clean utensils in dish room. Clean to prevent contamination.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Salads covered and stacked on cooling carts were not cooling at a rate that would meet required parameters. CDI- salads spread out for more efficient cooling. Salads placed on TPHC from 9:00 am when assembly began. Salads to be served at 11:30 am.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: House hold Raid found in dish pit. CDI- removed from facility.

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: Salads cooling tightly covered and stacked on cooling carts. Method was not providing cooling rate to reach 41F within 4 hours. CDI- salads placed on TPHC. See #18 above.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Eating utensils stored under soiled shelving, resulting in build-up falling onto utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelves in dish pit soiled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Used single service cup and wiping cloth in the handwashing sink on the side cook line. CDI- all removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee wearing only a bandana tied around the front of her hair. CDI- Employee did put on a hair net. (0pts). All other employee's wearing approved hair restraints.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee purse stored co-mingled with facility clean pans/ serving dishes. CDI- PIC Russell Jones corrected storage. All other personal items stored as required; improvement noted from previous inspection. repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. No handwashing soap at either sink in the dish washing room. CDI- Employee replaced both bottles soap.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. One two employee restrooms in need of cleaning of toilets and floor. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal beverage cups, purses, bags and other personal items stored co-mingled with facility dry goods utensils throughout. PIC Christopher Vanella did show and indicate employee personal storage areas. All storage was corrected by employees.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. PIC Chef Chris Vanella advised that they received shellstock this month for one event, only two containers that were used the same day. Tags were retained and in order, but date of last used not on tags. CDI- PIC put date on both. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Calcium build up and pink mold like build up on interior ice shield. Cleaning is needed.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Two plastic containers of seasoning mixed on site not labeled. All other containers of seasonings and dry mixes labeled as required. Provide labels for both. (0pts)

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored over ready-to-eat foods in the walk in coolers throughout the facility. CDI- PIC rearranged items

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing bracelets while actively prepping food. REPEAT.

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 dust build up on the ceiling tiles and on air vents in the dish area and in main kitchen. Cleaning needed. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed wearing a watch, not actively preparing foods. Remove watch prior to preparing foods. (0pts)

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. Shields in walk in cooler, ceiling tiles and HVAC covers with dust build up and around them. Cleaning needed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food in walk-in cooler. CDI- covers placed over food.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabeled bottles of oil, gelatin, brown sugar on spice shelves.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed salad prep employee wash hands then recontaminate by touching faucets with cleaned hands. CDI- discussion and education with PIC and employee, rewash hands.

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: Found covered volume of tasso sauce 46 F from overnight cooling. CDI- PIC voluntarily 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: Found hummus dated 10/24. CDI- PIC discarded product voluntarily. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found feta crumbles not date marked. Said to have been opened earlier in the day. CDI- allowed to date with v .

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: Found dense volume of tasso sauce covered from overnight cooling at 46 F. CDI- discarded sauce voluntarily.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed birds in hallways adjacent to kitchen. Pest control contract in place.

5-205.15 Maintain a plumbing system in good repair. One kitchen handsink with leaking faucet assembly.

.4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Rinse water of high temp machine only reaching 147F, resulting in surface temperature of items moving thru machine only reaching 155 F while machine in use. CDI- booster heater reset and surface temps reached 163 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Fresh mozzarella prep area unattended had temperature of 62 F. Mozz mixed with tomatoes and moved to walk-in cooler.

.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 : Found many pans of au gratin potatoes covered and tightly spaced on cooling cart 52 F. Forty-five minutes later potatoes were 51 F. CDI- All pans uncovered and potatoes spread out in walk-in cooler. Potatoes had been cooked and cooled previous day and mixed with ingredients today.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed high temp dish machine not reaching rinse temperature of 160 F as required on data plate. Wash, final rinse all reached required temperatures but Thermo disk showed maximum of 155 F surface temperature after cycle.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed two employees turn of hand sink faucets with bare hands, thereby re-contaminating hands. CDI- direction to wash hands again and discussion on training with PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at one hand sink in kitchen. CDI- towels supplied.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed par cooked chicken stored over raw shrimp. CDI-chicken moved to below shrimp. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed kitchen food workers entering walk-in coolers while gloved and return to work cutting melons at prep area. CDI- discussion with PIC on ways eliminate threat to food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some food residue adhered to slicer after being stored clean. CDI-slicer returned to cleaning process.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Observed par-cooked chicken over raw shrimp in storage. Observed directions on food label on one speed cart to cook par cooked steak and chicken to 160 F. Final cook temperature for par cooked food is 165 F regardless of type. Observed one speed cart with par-cooked chicken with no directions or identifying information that food was par-cooked.

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: Found proscuitto not dated. Horse radish sauce dated from March. Parsley drink in caterer walk-in dated 3/20. Goat cheese not date marked. CDI- All foods voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found soapy waterin a bucket labeled as sanitizer. CDI- discarded contents of bucket.

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 : Found Queen Mary carts with prepped salads that were covered, then carts were tightly wrapped. CDI- unwrapped carts and salads cooled properly.

6-501.111 Keep the premises free of insects, rodents, and other pests.: Observed drain flies in dish pit. Observed bird in kitchen.

4-501.11 Maintain equipment in good repair. Observed some rusting shelves in walk-in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed one employee re-contaminate hands after washing. CDI- demonstrated how to properly wash hands to employee and hands were re-washed.

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 : Found tasso gravy from previous day's event in ice bath with gravy 50 F in center. Gravy was not to be re-used according to PIC; gravy 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 : Found cottage cheese dated 1/24. Found deli roast beef dated 2/3. Found capricolla dated 1/25. Canadian bacon dated 2/2. CDI- all products voluntarily discarded.

4-501.11 Maintain equipment in good repair. Door gasket at main door to main walk-in splitting. Replace torn gasket.

2-301.15 Only wash hands in handwashing sink.-PF- Observed an employee washing his hands in the 3-comp sink. CDI- Employee was insctructed to use the handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- 1pt - Observed speed racks near cook line and raw meat cooler blocking access to the handsink. CDI- PIC provided a path to the handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in the dish room hand sink dispenser. CDI- An employee replaced soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on meat slicer that was stored clean. CDI- PIC stated the equipment would be properly cleaned before next use. 4-501.112(A)(2) Provide a minimum of 180F rinse water for proper sanitazation when using the dish machine. -PF - 3pts- Observed disc temp read 147F and machine only reaching 167F. Repeat and a VR requiered. PIC contacted technician during inspection.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- Observed noncontinuous cooking procedures not being followed for hamburgers. CDI- PIC correctly labeled speed rack with correct time, date, item name, and that it was par-cooked.

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 - Repeat. 3pts- Observed cooked rice, roux, chicken salad, and chicken broth all held longer than seven days. CDI- PIC voluntarily discarded items.

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 salad tightly covered and cooling. CDI- PIC uncovered the items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in soap water and on the door of the walk in meat cooler (soiled). PIC moved all the cloths to the dirty cloth collection hamper.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two light shields missing from the walk-in produce freezer. Also observed one shattered light shield in the walk in freezer.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed high tempdish machine reach 173 F maximum while in use. Thermolabel did not turn. CDI- call to technician and verification needed of repair.

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 : Found feta crumbles and brined feta held from 7/28. Found deli meats with two dates on package, 8/2 and 8/4. All voluntarily discarded.

3-202.12 Additives - P: Found one pound bag of pink curing saly in kitchen. PIC stated it was ordered by mistake, and was not used. Bag was weighed and it was 1 pound. CDI- discarded curing salt voluntarily..

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Several new employees with no documentation that they have been informed of their responsibilities. CDI- employees signed Employee Health Policy sheets while on site.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Found one dented can of ketchup on can racks. CDI- PIC pulled can from production.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Found par-cooked beef kabobs and hamburger sliders not labeled as par cooked. Both items were stored on their own cooling carts, separate from RTE food. CDI- items labeled as par cooked.

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 : Found chili, pimento cheese, various sauces all being held past 7 day maximum. PIC discarded all voluntarily.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found unlabeled bottle of liquid hanging on storage shelf. PIC stated it was pink soap. CDI- labeled assuch.

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 : Found trays of shrimp cooling under no refrigeration in open kitchen at 96 F. PICmoved shrimp cart to walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no paper towels or alternative drying device at a handsink in kitchen. Towels supplied.

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: Alfredo sauce not date marked. Voluntarily discarded. Salami, capriccola held more than seven days. Opened chubs of deli turkey and roast beef dated 2/3. All voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Ice machine used for cooling food (not for consumption or direct contact with food) with pink build-up on interior.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed employees with no signed health policy forms. Most signed sheets are from 2012. Verification needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at clean side of dish machine blocked with buchets and tray on bowl or sink. This handsink must be accessible for handwashing at all times. CDI- sink cleared.

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 vegetable soup dated 11/4, three-cheese sauce dated 11/14, gorgonzola dated 11/14, tomato basil dated 11/4. All voluntarily 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: Opened chub of roast beef not labeled. Sauteed onions and other food prepared previous day set to go out tomorrow not date marked. Allowed to mark.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Two unlabeled spray bottles in dish room. CDI- discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in soapy water instead of sanitizer.

| 5-205.11 Maintain access to handsinks. Pf: Observed one handsink, near clean side of dish machine to be blocked by stacked buckets. CDI- access cleared. 6-301.14 Post a handwash sign at each handsink. Employee restroom handsinks have no posted signage. CDI- gave PIC handwashing signs.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with significant black build-up on interior.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Observed shrimp said to be par-cooked not labeled as par-cooked product. CDI- labeled accordingly.

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 : Found four gallons of condensed milk dated from August or 9/4 (two labeles). CDI- PIC discarded milk voluntarily. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found mushroom stuffing dated 8/26. PIC stated product had been in freezer since that date and was pulled 9/14 for service on 9/16. Include on date label information regarding when foods are removed from freezer and held in thawed state for more than 24 hours.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant number of live German roaches in ice machine that is currently not in service. Verification of treatment within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered taso sauce that had been cooled in walk-in cooler. Food was not stored as to be in danger of cross-contamination.

4-501.11 Maintain equipment in good repair. Some shelving on protein side of main cooler starting to rust.

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 employees handle bacon with bare hand and touch shrimp to feel if it was warm. CDI items discarded.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility with seared steaks and different seared chicken that was not labeled as parcooked. Repeat. CDI racks labeled.

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 facility with container of pesto mayo and open chub of turkey meat that were held past 7 days. CDI item discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water stored in sanitizer bucket. CDI solution moved into another properly labeled containers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed sprite drink stored in utensil container.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without handwashing. CDI hands washed gloves changed.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility with serared meats that were not labled. CDI items labeled.

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 cooked veggies not dated. CDI item dated. Repeat. 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 feta and roast beef past 7 days. CDI items discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed melon in cooler tightly covered. CDI items uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on underside of kettles, cooler ventilation., and food debris on outside of two metal pans.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dish room handsink blocked by chair and buckets. CDI items moved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cooked potatoes stored below unwashed produce. CDI item relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two soiled bowls, 5 soiled utensils and a plate with debris. CDI items moved to dish for cleaning. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked red peppers at 104F. CDI item reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed butter, feta, and containers of lettuce in lobby area of cooler that were above 45F. CDI items uncovered and moved inside coolers to bring down temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 cooked spinach that was held past 7 days. CDI item discarded. Instructed facility if they are going to hold food that needs to be discarded a designated area for these items should be implemented.

3-501.15 Cooling Methods - PF. 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 lettuce cooling in covered large deep lastic containers. CDI items split into smaller portions for proper cooling. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed dishes in and main ice machine soiled with debris. CDI dishes moved to get rewashed and ice machine cleaned out.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods shall not be parcooked without prior approval. Observed facility par cooking chicken and beef. Repeat. Handed par cooking application. Verification required.

3-501.15 Cooling Methods - PF. Foods shall be cooled in smaller portions in uncovered shallow containers. Observed lettuce in a large deep plastic container cooling. CDI container split up in smaller portions to accelerate cooling. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensil handles shall be stored up and above food. Observed handle stored in flour.

2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees changing gloves and putting on gloves without washing hands, CDI.

Ensure that proper cook temperatures/procedures are being followed for raw animal foods. Observed chicken appearing to be partially cooked, no partial cooking procedures, CDI, form was given to them and partial cooking processes will be implemented.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open lettuce with no date marking, CDI. 3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed pasta salad, peppers date marked greater than 7 days, CDI by discarding.

Ensure that proper cooling methods are used for cooling TCS foods, observed boxes lunches 54F tightly closed, CDI by cooling.

-203.12 Ensure shellstock tags are retained, that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. Observed tags not being kept, CDI by receiving duplicate tag from Buckhead Beef. Oysters are not regularly served, being served Rockafeller (fully cooked) for event.

Ensure food contact surfaces and equipment are maintained clean to sight and touch, observed mold buildup in ice machine, CDI by beginning cleaning process. Ensure quat sanitizer is maintained at proper concentrations at all times. Observed several buckets with 0 ppm, quat, CDI by refilling from dispenser.

3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.. Observed demiglaze 63F after cooling overnight, CDI by discarding.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open milk, pasta salad, deli meat, cut tomatoes, open lettuce with no date marking, CDI by adding date.

Ensure all utensils are properly air dryed, observed some wet nested pans.