PARADISE VALLEY PAR 3 GOLF COURSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils visibly soiled with food buildup from previous day. CDI - PIC moved to 3 comp sink for cleaning. 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 .

3-501.17 (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). Observed hot dogs with out date marking in RIC. PIC stated they opened Saturday. CDI - PIC added date making. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed manual thick pro thermometer in establishment. PIC stated that is all they could find. EHS will arrive back on sight to verify a digital thin probed thermometer within 10 days.

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 food debris and build up on the floor, under cooking equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausages in reach in cooler at 43F. PIC stated he had the items out to reorganize shortly before EHS arrived. Air temp of reach in cooler was 40F. Sausages were also on the 3rd shelf and top shelf is full of canned drinks preventing air flow throughout cooler. EHS suggested relocating the few TCS items to the top shelf near the fans to prevent any issues due to the circulation. CDI: Items relocated to to the top shelf and cooled to 42F within 20 min. 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 jalapeño cheddar sausages in reach in cooler with no date mark. CDI: Product date marked for Saturday when PIC stated he opened them. 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 .

4-601.11(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 fryer with visible buildup of food residue, in need of cleaning. Observed some build up on flat top, non-food contact surfaces of pizza oven, and other areas of equipment such as tables. Ensure more frequent cleaning. REPEAT VIOLATION

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 minor debris and build up on the floor, particularly under cooking equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed fryer with visible buildup of food residue, in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored above open packages of customer food in RIC. Ensure customer food is stored above employee food to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without labels. CDI- Bottles labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants and gnats in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ants crawling all over drink machine. Ants have access to the drinks. Do not use until ALL ants have been eradicated.

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 fryer in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager 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 bleach without a label. CDI-Labeled.

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 fryer and fryer area.

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 floor at grill in need of cleaning. Observed wall at dink machine in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fryer and fryer area in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

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 fryer and fryer equipment with build up. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 pan and tongs with food residue and debris sitting next to grill. PIC stated he has had no orders today so the pan and tongs were left from yesterday. CDI - Tongs and pan were moved to 3-comp sink to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing updated policy with nontyphoidal salmonella. CDI - EHS emailed PIC a copy of the updated policy in accordance with the 2017 Food code and reviewed changes.

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 facility had a procedure poster but not a full plan. CDI - EHS provided PIC with a copy of the complete vomit and diarrhea cleaning plan.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. CDI - PIC cleaned ice machine. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Needs cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris around fryer. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserced backsplash of drink machine soiled with sticky residue. 4-602.12 Microwave shall be cleaned every 24 hours. Observed microwave soiled with food debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Repeat Violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observe two bottles of chemicals unlabled. CDI-PIC labled. Repeat Violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frying oil sitting on the floor. CDI-PIC set it on the shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups sitting on the floor in the dry storage area. CDI-PIC put on shelf.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed clutter ouside dumpster area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored on serveral shelves of 2 door fridge above restaurant bottle and canned drinks. Need to separate and store employee personal food/ drink/ items in designated area of fridge to prevent potential contamination. Repeat Violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed frozen shredded cheese stored on top of frozen raw burger. No evidence of raw meat leaking or contamination observed. CDI- Burger moved to bottom shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser stored at mop sink. CDI- Bottle labeled.

4-502.11(B) Provide accurately calibrated thermometers. -Pf 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods. Observed one dial stem thermometer out of calibration approx. 8 degrees. CDI- Thermometer calibrated. Recommend getting thin probe for better accuracy.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 3 compartment sink is dirty, particularly need to clean the "clean" side drain board below rack holding clean dishes.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors need better cleaning in kitchen, particularly in corners and under equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored on serveral shelves of 2 door fridge above restaurant bottle and canned drinks. Need to separate and store employee personal food/ drink/ items in designated area of fridge to prevent potential contamination. GENERAL COMMENT: Water heater recently changed out with NSF approved AO Smith BT 80-400

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels stored at handsink. CDI- added handtowels.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility uses quat for sanitizing, no quat test strips available, will follow up that facility has quat test strips within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored co-mingled with restaurant items. CDI- Items removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels stored at handsink. CDI added handtowels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shell eggs stored over ready-to-eat foods in upright cooler. CDI rearranged storage order.

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 open packages of deli meats without date mark. CDI by date mark.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed household-use crockpot stored in kitchen. remove from kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels provided in mens restroom.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several ants in kitchen (on soda fountain machine, ice bin, shelving). Verification within 10 days.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cutting board and pizza peel stored behind faucet of 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cups stored on the floor in downstairs storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on shelving. observed grease build-up on grill. observed food debris build-up in microwave oven. observed soda fountain with syrup in dump tray. (attracting ants)

5-501.17 Provide a covered waste bin in female restrooms. Womens restroom does not have a covered waste bin.

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 wall behind upright cooler. observed floors to be dirty under equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on nozzles of soda fountain machine. CDI by wash, rinse, and sanitize.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cutting board and pizza peel stored behind faucet of 3 compartment sink.

5-501.17 Provide a covered waste bin in female restrooms. no covered waste bin in womens restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels stored at handwash sink. CDI by adding hand towels. Install towel holder at hand sink in kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer testing 0ppm in spray bottle. CDI by refill and test at 100ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled chemical spray bottle. CDI by labeling container.

6-202.14 Toilet Rooms, Enclosed - Repair mens toilet room door to be self-closing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed fryer baskets with build up, not being properly cleaned. PIC will have fryer baskets cleaned or replaced. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant mold build up in ice machine around ice chute and underside of bin. CDI- PIC disposed of ice, will have bin cleaned and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown content in kitchen. CDI- Bottle removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. CDI- PIC will provide stem thermometer ASAP.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryers needing cleaning of grease build up and inside microwave needing cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed fryer baskets with significant build up that have not been cleaned in the last few days. CDI- PIC will have fryer baskets cleaned or replaced.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle labeled "sanitizer" that was too strong, bleached out test strip. CDI- Sanitizer remade to proper strength.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle labeled sanitizer reading 0 ppm. CDI- Sanitizer made to proper strength. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed fryer baskets with significant build up that have not been cleaned in the last few days. CDI- PIC will have fryer baskets cleaned.

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 sliced tomato and open pack of hot dogs stored in refrigerator more than 24 hrs old without date marking. CDI- Foods properly date marked.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in seldom used prep sink. PIC ordered pest extermination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped pizza boxes stored on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed badly faded, in-accurate quat test strips. Need to get accurate test strips.

2-102.12 PIC needs to be food safe certified and present at all times of operation. PIC not food safe certified.

2-103.11 Facility needs a health policy that meets food code standards. PIC could not locate a helath policy and verbal policy did not meet all food code requirements. Gave PIC a copy of health policy to have all kitchen employees read and sign.

3-301.11 Spoke with PIC concerning how food is handled. PIC said they do not use food handling gloves and typically handle food bare handed. Informed PIC that bare hand contact with RTE foods is not allowed by NC food code and employees need to use gloves or utensils.

4-601.11 Have and use sanitzer for all food contact surfaces. Observed no sanitizer available during inspection. CDI- Sanitizer made to proper stength.

7-201.11 Properly label all chemical spray bottles and sanitizers. Observed spray bottle labeled as sanitizer with pine sol inside. CDI- Bottle removed.

PIC needs to be food safe certified by ANSI course by 1/1/14 or 2 points will be deducted.

PIC could not locate health policy, verbal health policy does not include all requirements of Food code policy. CDI- Gave PIC copy of Food code health policy to review with employees.

Keep food in good condition, safe and un-adulterated. Observed older raw onions in refrigerator that appeared to be molded. CDI- Onions disposed of.

Keep ice machines clean. Observed ice machine with some mold build up in the bin and on the ice chute. CDI- Ice machine cleaned. Keep food contact surfaces clean to sight and touch. Observed fryer baskets with older grease buid up, not being cleaned as frequent as they should to keep them clean. CDI- Fryer baskets placed in dish area for cleaning. Sanitize all food contact surfaces. No sanitizer available at start of inspection. CDI- Sanitizer made to proper strength.

Label all chemicals. Observed spray bottle of unknown chemical not labeled. CDI- Bottle labeled.

Keep non food contact surfaces clean. Observed racks in refrigerator with older food build up, needing cleaning.