DUKE MANSION

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed small dark piece of debris inside ice stored in ice machine. -CDI- Dark piece of debris was removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed bottom of plastic food container directly touching exposed risotto beneath it. -Protect food from contamination by covering it or creating barrier. -CDI- Top plastic container was removed to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. -Observed no cold water at handsink in main kitchen, by mop sink. -Repair cold water at handsink.

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 floor tile damage in upstairs kitchen area. Repair damaged floor tiles. -REPEAT- Observed significant improvement in this violation from the past inspection (sink re-caulked to the wall, walls/floors cleaned to prevent buildup of dark residue). Facility is scheduled to undergo extensive renovations in January 2028, wherein floors/walls will be redone.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored above ready-to-eat biscuits in the reach-in cooler. Observed raw chicken stored above ready-to-eat foods in the reach-in freezer. -CDI- PIC corrected storage order. 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 dark buildup on interior of ice machine, which is used for customer drinks. Increase frequency of cleaning ice machine to prevent residue accumulation. -REPEAT-

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 raw salmon thawing within ROP bag environment. Ensure raw fish is removed from ROP environment (by exposing the fish to outside air) prior to thawing.

4-501.11 Maintain equipment in good repair. - Observed torn gasket on right door of 3-door upright cooler door. Replace torn gasket. REPEAT

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 floor tile damage in upstairs kitchen area. Repair damaged floor tiles. -REPEAT- Observed significant improvement in this violation from the past inspection (sink re-caulked to the wall, walls/floors cleaned to prevent buildup of dark residue). Facility is scheduled to undergo extensive renovations in January 2027, wherein floors/walls will be redone.

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 -Observed no date on oyster tags for when last shellstock was used. -CDI- PIC verified last sale date by referencing calendar and special event menu. Facility does not regularly serve shellstock; only when requested by guest for special event. PIC stated shellstock is typically only served once per year.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup on interior of ice machine, which is used for customer drinks. Increase frequency of cleaning ice machine to prevent residue accumulation.

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 ham chub held past its 7-day timeframe (prep date of 11/23). -CDI- PIC voluntarily discarded the ham. -Observed opened package of cream cheese without a date mark. -CDI- PIC verified cream cheese was opened yesterday and properly added date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. - Observed torn gasket on right door of 3-door upright cooler door. Replace torn gasket. REPEAT

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 floor tile damage in upstairs kitchen area. Repair damaged floor tiles. Observed some paint damage on wall behind where metal pans are stored. 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 build up on flooring under large stationary equipment and door frames. Increase frequency of cleaning. REPEAT 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 handsink by baking/dessert area separated from wall. Properly attach sink to wall and re-caulk the seal.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored above ready-to-eat foods in the RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 short rib held past its 7-day maximum timeframe (cook date of 7/10). -CDI- PIC voluntarily discarded the short rib. -REPEAT- Points not escalated due to improvement in violation from past inspection. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for any hot foods on the breakfast buffet line (eggs, sausage, grits, oatmeal, pancakes, potatoes). PIC stated all food on breakfast service is held on TPHC for 4 hours maximum (breakfast service lasts from 7am - 10am). -CDI- PIC had additional blank copy of TPHC procedures accessible and EHS directed PIC to complete procedures for all food held on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. - Observed torn gasket on right door of 3-door upright cooler door. Replace torn gasket. - REPEAT-

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 floor tile damage in upstairs kitchen area. Repair damaged floor tiles. Observed some paint damage on wall behind where metal pans are stored. -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 build up on flooring under large stationary equipment, on door frames, and some spatter on walls in various places throughout kitchen. Observed debris in large square light covers above server/plating area. Ensure more frequent cleaning.

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 above customer food in the RIC. -CDI- PIC moved items to bottom shelf of RIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM arrive after most of the walkthrough had been completed. Ensure someone on site has their CFPM certificate at all times during food preparation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands, then turn off faucet with bare hands and move directly to donning gloves for food prep. CDI: Employee rewashed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in the dry storage area. CDI: can relocated to dented can area.

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- Observed one shellstock tag with no date of last sale. PIC stated they were used for an event on 2/28. CDI: Tag dated.

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 chicken wraps cooling in reach in cooler. Wraps were to be served wtihin 30 min and were still at 58F. The rate at which wraps were cooling would not allow them to reach 41F by the service time. CDI: Product was plated and served. EHS observed chicken at final cook, and other ingredients at or below 41F during inspection. EHS strongly recommends putting these late prep items on TPHC from the time the product is cooked/removed from the refrigerator for facility to ensure compliance. TPHC procedures provided for future items to be held on TPHC when these type of “pop up/last minute” orders occur. 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 .

3-501.18 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 broccolini date marked for 3/10 when it was cooked on 3/9. CDI: Date corrected. REPEAT VIOLATION Significant improvement from previous inspection. 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 chicken wraps cooling in reach in cooler. Product was not meeting required cooling rate. CDI: Product was plated and served. See #20. EHS recommends using active cooling equipment such as the walk in cooler to rapidly cool 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 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 several small containers on line of white granulars and powders with no label. CDI: Products labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of fries stored on floor in the walk in freezer.

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 case of aluminum pans and bottles stored on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Torn gasket present on right door of 3-door upright cooler door. Replace torn gasket. Observed handsink in pastry area leaking from back of faucet. REPEAT VIOLATION

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 build up on speed rack in walk in cooler. Observed shelving where plate-ware is stored with food debris. Observed large pan with utensils stored as clean with food debris.

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 3-comp sink drain in need of larger air gap. VERIFICATION REQUIRED

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug from dumpster.

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 tile damage in some areas in upstairs kitchen area. Repair damaged floor tiles. Observed some paint damage on wall behind where metal pans are stored. 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 build up on flooring under large stationary equipment, on door frames, and some spatter on walls in various places throughout kitchen. Observed debris in large square light covers above server/plating area. Ensure more frequent cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sausage in small sandwich cooler, pasta salad in reach-in cooler, and oats in reach-in cooler were missing prep dates. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on items. 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 Grits (1-8) and sausage gravy (1-1) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Torn gasket present on upright cooler door. Replace torn gasket. 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 tile damage in some areas in upstairs kitchen area. Repair damaged floor tiles. REPEAT

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- Observed shellstock tags from oysters used and consumed weeks ago, without date on tag when last shellstock was used. PIC knew exact date when oysters were consumed. -CDI- PIC wrote correct date on tag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed multiple stacked metal dishes stored as clean with visible food debris along surface. -CDI- PIC placed items in 3-compartment sink to be properly washed, rinsed, 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cooked crab balls in reach-in cooler 1 without date mark. Crab balls were removed from can two days ago, per PIC. Observed cooked rice in reach-in cooler 1 without date mark. PIC stated rice was cooked yesterday. -CDI- PIC added correct date to crab balls and rice. 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 . 3-501.18 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 deli ham in reach-in cooler 1 with prep date of 9/15, which extends past the 7-day timeframe. -CDI- PIC voluntarily discarded the item. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed cut melons and yogurt in breakfast buffet line held on time, without documentation of the time that the items were removed from temperature control. EHS suggested methods of marking time using a log in the kitchen. -CDI- PIC created time log for items held on TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes and trays of food in the walk-in freezer directly on the floor. Observed box of rice crisps on the floor in dry storage. -CDI- PIC placed items at least 6 inches off the ground. 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 can of beans with visibly large dent along seams, stored among usable cans in dry storage. PIC stated there was no separate storage area for cans not meant for use. -CDI- PIC created separate storage area for cans to be returned for credit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

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. Cracked floor tiles in kitchen. Repair broken floor tiles. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink at wait station was being used to spray off dishes. Employees must not use hand washing sinks for any purpose but hand washing. 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 Container of condensed milk was 5-11 and pan of hash browns were from 5-20. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Both items discarded by PIC. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Torn gasket on small sandwich cooler door. Replace torn gasket. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

5-205.15 Maintain a plumbing system in good repair. Leak present under pre-wash sink. Repair leak. 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. Cracked floor tiles in kitchen. Repair broken floor tiles. 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 TCS items (cooked pumpkin, cooked apples, goat cheese) with date mark 12/11, rendering them expired past 7 day requirement. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout kitchen. Observed peeling paint on windows and wall in and near can wash.

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 employees during inspection without certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit salad with watermelon, canteloupe and honey dew melons sitting out on buffet not in cold holding, holding above 41F. CDI. Discussed and helped write TPHC procedures for fruit salad with melon going forward. Fruit salad was discarded. 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 chicken stock in freezer made last week with no date of prep. Observed melons cut today wrapped and stored with no date of prep. CDI. PIC date marked all items. Repeat reduced to 1/2 points because based on last inspection there is a great deal of improvement. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open. Ensure doors on dumpster are always closed.

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 Cooked potatoes, cooked beef, and several other TCS ready-to-eat foods had tomorrow’s date or today’s date as the prep date, but had today or tomorrow’s date instead. Also, chub of ham in walk-in cooler was opened on 6-5. TCS ready-to-eat foods must be labeled with accurate prep date and held for no longer than 7 days from prep/opening commercial package. CDI - Ham discarded and PIC corrected inaccurate dates. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Boiled eggs and falafel were missing date labels. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Hashbrowns held using TPHC were missing time label. TCS foods under time as a public health control must be labeled with time removed from temperature control, and held for no longer than 4 hours. CDI - PIC placed time label on hashbrowns. 0 pts.

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. Container of sugar not label. Label all containers of food that is not easy to identify. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Hashbrowns were being held at 75-80F out of temperature control during breakfast. CDI - PIC added hashbrowns to TPHC form and will use time as a public health control for hash browns for the future. 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 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 . Liver mush was opened on 3-7 in upright cooler and had not yet been discarded. Brie spread in other upright cooler was opened on 3-7 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of opening commercial package or from preparation/cooking. CDI - PIC discarded both items. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Ham in upright cooler was missing date label. TCS ready-to-eat foods must be labeled with prep or discard date. CDI - Label placed on container by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed Canadian bacon thawing on prep table. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - PIC educated on thawing methods.

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. Employee drink observed sitting on top of container of baking soda. Do not store employee drinks where they can contaminate food. 0 pts.

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 Raw bacon stored on rack above crab cakes in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw bacon moved to bottom of speed rack. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tray of food in walk-in freezer was stored roughly 1 inch off the floor. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Potatoes and tomatoes were being cut without washing. Wash fruits and vegetables before use.

5-205.15 Maintain a plumbing system in good repair. Replace leaking spray arm beside dish machine. PIC states a replacement is already on order. 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. Repair/replace broken/cracked floor tiles throughout kitchen, especially in dish machine area. Chipping paint also present around windows. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 oatmeal hot holding at 119F. CDI - Oatmeal voluntarily discarded. - 0 -

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 squeeze bottles of oil and containers of salt and pepper without labels present. CDI - Items labeled during inspection. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to outdoor employee break area propped open. CDI - Door closed. - 0 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to hold utensils with accumulated residue and food debris. CDI - Water changed out. - 0.5 -

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 chipping paint throughout facility, including around windows, doors, etc. 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 tiles damaged/cracked/broken in kitchen particularly around dish machine and 3-comp sink area. - REPEAT - 1 -

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 employees at the beginning of inspection without certification. CDI: Certified food protection manager arrived shortly after beginning of inspection and has certification.

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 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 goat cheese, cut lettuce, and cut tomatoes with date mark of tomorrow. Food employee stated they were prepped this morning and she labeled the date wrong by mistake. Black beans were in the reach in without a date and per PIC were prepped yesterday. CDI: PIC placed correct date marks on all items. Improvement from previous inspection as nothing was held over 7days.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed hashbrown potatoes held out at room temperature for duration of service, per PIC. Product was not marked with a time and there were no pre-written procedures. CDI: Time marked for 8am when potatoes were cooked and then TPHC procedures were written during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Informed PIC to allow for items to air dry before storing.

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 shelving where dishes are stored with dust and food debris.

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 chipping paint throughout facility, including around windows, doors, etc. 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 tiles damaged/cracked/broken in kitchen particularly around dish machine and 3-comp sink area. REPEAT VIOLATION

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 shell eggs stored in prep top behind shredded cheese. CDI: Items reorganized to prevent cross contamination. REPEAT VIOLATION 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw eggs for Benedicts and then handle ready to eat items without changing gloves and washing hands. CDI: Employee changed gloves and washed hands.

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 4 containers of pumpkin puree from 3/11. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as this was the only items over 7 days. All products were dated today as well.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on the juices and unsalted butter held on TPHC in the breakfast service area. CDI: Items were timed for when they were brought out. Breakfast service is only from 7a-10a.

4-501.11 Maintain equipment in good repair. Observed right door gasket on 3 door reach in is split and in need of replacing. REPEAT VIOLATION

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 tiles damaged/cracked/broken in kitchen particularly around dish machine and 3-comp sink area.

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 no updated Employee Health Policy on site that complies with 2017 food code. CDI: EHS provided PIC with Employee Health Policy form that is in compliance and PIC addressed changes with staff.

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 Bibb lettuce and kiwis stored over ready to eat items in the reach in. CDI: Items reorganized. 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 bacon stored over fully cooked quiche in reach in cooler. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed milk in Caraf in the guest dining area holding above 41F. CDI: Milk voluntarily discarded. Milk permanently placed on TPHC. TPHC form filled out today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on quiche cooked yesterday for the weekend. CDI: Items date marked for yesterday. 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 10/22 on carrots and green beans that were blanched 10/21. CDI: Date corrected. Observed date mark of 9/27 on Canadian bacon pan. CDI: Date corrected to today. Old label removed. EHS reminded employee to ensure all old labels are removed and pans are changed when they become empty. Observed house-made strawberry jam with a date of 10/2. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory was worded properly however menu items that are offered raw/undercooked did not have asterisks by them. CDI: menus corrected during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of pre-packaged nuts stored on floor in basement storage. CDI: Product moved to shelf. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed employee holding poached eggs for resting on a towel at the prep cooler. CDI: Eggs were placed back in water and when needing to rest were placed on a plate.

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 packaged single service items stored in box on the floor in basement storage area. CDI: Items moved to shelf.

4-501.11 Maintain equipment in good repair. Observed right door gasket on 3 door reach in is split and in need of replacing.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine final rinse only reaching 159F. PIC stated that the hot water heater was changed yesterday and may not have been turned up high enough. CDI: Hot water heater was turned to 160F and dish machine rinse cycle was then in compliance.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield inside ice machine. Increase cleaning frequency.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed several cans of crisco and one Campbell’s can with heavy denting stored with food for service. PIC stated they have a designated area and process for dented cans. CDI - Cans removed and relocated for credit.

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 grits cooling in ice baths on counter, grits cooling at a rate of 0.35 F/min. CDI - Grits stirred, ice added underneath, and placed in cooler for more efficient cooling.

7-204.11 Provide sanitizer at correct concentrations. -P Bottle of quat sanitizer producing 0 ppm. 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 Observed grits cooling in insufficient ice baths; melted ice only underneath pan and no active stirring. CDI - All pans of grits stirred, ice replaced, and placed in cooler for more efficient cooling. Observed honeydew cooling in flip top unit not manufactured for cooling. CDI - Honey dew currently reaching cooling parameters. EHS recommended using reach in cooler or walk in cooler for cooling methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until the last 5 minutes of the walk through.

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 several items throughout facility date marked for more than 7 days ago. PIC stated that all items had been frozen and then pulled out of the freezer to be used. CDI: Thaw dates added to items. Observed lasagna and salad from staff meal yesterday with a date of 12/2. CDI: PIC stated that the wrong date was placed on it. Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed cooler shelving throughout facility in disrepair. Observed dish cabinet with laminate peeling and raw wood exposed. REPEAT VIOLATION Facility has obtained quotes to replace dish cabinet area and renovation will begin the end of this month.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter prepared yesterday in reach in above 41F. PIC stated that product is pulled from refrigeration per order for toast. Product was likely left on counter due to temp of 60F. Product should remain in cooler between use or held on TPHC. 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 housemade hollandaise sauce being held at room temperature beside steam well. Hollandaise sauce prepared at 8am. CDI: PIC labeled product with time stamp and TPHC documents provided and filled out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “eggs any style” and “eggs benedict” with no disclosure(asterisk) to the consumer advisory at the bottom of the page.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored on clean dish rack. 4-501.11 Maintain equipment in good repair. Observed moveable dish cabinet with laminate missing/chipped away- raw wood exposed,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed can opener holder dirty with food waste. CDI: PIC cleaned can opener holder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese, and raw eggs cold holding in cold hold unit near grill station at 42F. Observed bagged lettuce cooling in WIC at 43-45F. CDI- Cold hold unit was turned down and lettuce was placed in freezer to aggressively cool. 0 points.

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 pre-cooked meats and other tcs foods dated 11/13/20. Today is 1/13/20. Also observed no date on whipped cream throughout cold hold units. CDI- It was determined that the employee marked an extra 1 and the product was backed dated to 1/13/20. Whipped cream was also back dated. -1.5 points.

3-307.11 Miscellaneous Sources of Contamination - C Observed cold hold units such as walk in cooler, walk in freezer and 2 door tall freezer in back of the facility unattended in an area that contains activity to multiple entities. Ensure that if food for patrons are stored in units unattended too, then it shall be locked or restricted from any possible tampering from persons other than food staff. PIC is to have unit locked if other persons are working where units are stored. - 0points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CDI: A food protection manager did arrive to the kitchen within 10 min.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat foods in reach in cooler. Observed unwashed vegetables stored over pre-washed greens in walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened box of raw sausage stored over ready to eat items in reach in freezer. CDI: Sausage relocated.

NOTE: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no metering pump for quat sanitizer at 3-comp sink. Facility does have extra bottles of sanitizer concentrate that could be hand diluted if needed. PIC stated that all dishes are sent through the dish machine for sanitizing. However, in the event the dish machine is not working, a 3-comp sink setup would need to be used. CDI: No violation today due to dish machine being used and 3-comp used as additional drying space.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed some food items for buffet that are not properly protected by the food shield in place. Food shield guidance emailed along with inspection today. VERIFICATION REQUIRED NOTE: Alternatively, an attendant can be present 100% of the time in the area the food is displayed. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food items stored over customer items in reach in cooler. CDI: Items relocated.

3-302.15 Wash fruits and vegetables prior to use. Observed employee plating berries straight from containers stating to wash before use. Employee stated he rinsed them in the original container and it was held in it until use. CDI: Employee washed berries in a clean collander and then plated them.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in coolers on line and 3 door reach in in back kitchen. New gaskets have been ordered.

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 damaged cabinet/shelving in server area that is no longer easily cleanable. REPEAT VIOLATION PIC stated that the client is aware of the issue and the PIC is actively working with the client to get it replaced. No points taken due to progress on the project.

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 several tomato based items past their time/temperature date marking requirements. CDI-The items were discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed paneling beginning to peel and chip on the shelving holding the coffee mugs and miscellaneous items in the waiter room. The shelving is also beginning to sag and could potentially collapse. It is no longer easily smooth and cleanable. REPEAT. *Points kept the same today due to minor damage but points will be taken during next inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site with a food protection manager certification. CDI: PIC arrived on site near the end of inspection.

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 employee loading dirty dishes and then unloading clean dishes without a handwash in between the change of task. CDI: PIC told employee when to wash hands and had them wash their hands.

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 one cooked item pulled on 11/10 (8th day of shelf life) in far right protein reach in unit. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed shelving for coffee mugs and other utensils beginning to show signs of damage, exposing the pressboard and rendering the shelves no longer smooth or easily cleanable.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and dicer stored as clean with visible food residue on and under the blades. CDI: Both utensils taken to be cleaned during inspection.

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 several chicken stocks and a tenderloin that were previously frozen, then pulled to thaw with no date to indicate when product was pulled. Observed cream cheese in bakers cooler with no date and an aged goat cheese in the basement walk in with no date. CDI: PIC dated each previously frozen item with a pull date, cream cheese labelled for 09/10, and cheese was voluntarily discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored on rack above utensils for use at breakfast. CDI: Drinks relocated to be away from food contact surfaces. REPEAT.

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 butter and cream for breakfast and coffee bars holding at room temperature with no time stamps or written procedures. PIC stated that products are discarded at the end of service (less than 4 hours). CDI: EHS provided written procedure and PIC filled out on site, cream and butter discarded after service.

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 freshly cut tomatos and honeydew cooling in tightly covered pans in reach in units. CDI: Products vented to facilitate more rapid cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service coffee cups at breakfast bar displayed with lip contact surface exposed to potential contamination from air, as well as single service cups stored in dry storage room 1 in basement with lip contact surface exposed. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in container that must be manually opened to drink. Need to have lids and straws to eliminate need to put hands where mouth comes in contact. CDI by removing drinking container.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed panko stored in downstairs bulk storage to be in folded over bag. Must store product from open packaging in container with lid to protect food from potential contamination by dust, insects, etc. CDI by placing open bag into container with lid.

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 numerous items with no date markings at all; CDI by discarding items 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 several items dated 12/19/17, 12/21/17, etc. still in refrigeration, should have been discarded at end of service yesterday or before beginning service today. REPEAT; CDI by discarding items

3-306.11 Protect food on display using shields, packaging, or other effective means. -P; Observed food on display for customer self-service to not be protected when lids are removed for self-service. Must obtain containers that dispense food in an open manner with properly placed and sized shields or dispensers that allow food to be dispensed without removing lids (i.e. for cereal and similar items) through bottom of container, etc.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal pans to be wet-nested. CDI by removing items to be re-washed.

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 aluminum food storage/cooking pans and lids stored in open box with no protection from contamination. Observed debris from non-washable ceiling covering in container with pans. CDI by using foodservice bag to cover pans and lids.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that need to be resurfaced to be smooth and easily cleanable, or discarded and replaced. 4-202.11 (1) Food-Contact Surfaces-Cleanability - PF Observed teflon or similar substance coating on pans to be scarred and flaking, allowing coating to be released into food contacting surface; CDI by discarding pans with damaged coating; Observed non-NSF can opener requiring tools to disassemble; at next purchase, need to get NSF can opener; observed some small amounts of rust on shelves in a couple of reach-in refrigerators - consider having these replaced or professionally acid-bathed and re-dipped in approved epoxy coating; do not paint.

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 cooked grits, feta cheese, chicken stock, four containers of cooked garlic potatoes, and four containers of cooked chicken all prepared yesterday according to the PIC. CDI- Items were back dated. 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- EHS observed cooked pork, cooked chicken, sliced boiled eggs, cooked greens, hot dogs, and cooked veggies all without dates and according to PIC the items were prepared longer than 24 hours ago. Also observed roast beef (9/5), pork tender loin (9/8), house made BBQ sauce (9/5), house made jam sauce (6/13), soup dated (8/31), black beans (9/7), cooked chick peas (9/7), and salsa (9/6) all past the time/temp window was expired. CDI- Items were voluntarily discarded by the PIC. NOTE: EHS discussed with the PIC that if this violation occurs again the facility will be recommended to implement a risk control plan.

4-501.11 Maintain equipment in good repair.- Observed several split gaskets throughout the facilities cold holding equipment.

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

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.-REPEAT- Observed several AC/Heat vent covers and parts of the ceiling with dust build up throughout the kitchen and 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.-REPEAT- Observed cracked tile throughout the facilities kitchen in need of repair do to cracks and chips. Also observed chipping paint in the kitchen around doors and window seals. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- REPEAT- Observed ceiling, in dry storage, not smooth and easily cleanabe. Observed ceiling insulation falling off. Install non-absorbent ceiling tiles in this location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets used on food contact surfaces at 50-100 ppm QUAT. CDI- PIC changed QUAT sanitizer to 150 ppm.

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 cooked beans, rice, and sucatashi at 48-55F and dated for 5/31. CDI-PIC voluntarily discarded the item.

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 rice, grits, cooked potatoes and quiche all prepared yesterday without proper dates. CDI- PIC was able to back date items. EHS has seen an improvement with date marking.

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- REPEAT- Observed cooked rice, beans, sucatashi, potatoes, and salads all above 45F and tightly covered. See temp chart for corresponding temperature. CDI- PIC voluntarily discarded the rice, beans and sucatashi. The salads and potatoes were uncovered and moved to a colder unit to quickly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed several flies throughout the facility, including down stairs dry storage.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Through conversation EHS was informed facility is setting up buffet lines without proper means to keep the food protected. EHS did not observe but only one 2 foot shield and several cambros. However, this amount of equipment is not enough for multiple events at once. CDI- Education was provided to PIC on importance of issue and will make a correction with the display of the food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed all sanitizer buckets on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed the inside of some reach in cold holding equipment in need of cleaning. Also observed a floor fan stored on a table near the services station, near clean dishware, in need of cleaning due to dust build up. Also observed food debris build up on cold holding equipment gaskets. Clean these items as often as needed to prevent and reduce build up.

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 several AC/Heat vent covers with dust build up throughout the kitchen and 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 cracked tile throughout the facilities kitchen in need of repair do to cracks and chips. Also observed chipping paint in the kitchen around doors and window seals. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed ceiling, in dry storage, not smooth and easily cleanabe. Observed where ceiling insulation is falling off.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored above RTE retail items. PIC re-arranged the order of these items.

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 1.5pts- Observed employee bare hand contact RTE melons and strawberries while slicing them. CDI- Employee was educated on the issue and voluntarily discarded the items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer stored clean with food debris build up. Also, observed potato slicer with food debris build up. CDI- PIC broke down equipment during the inspection. PIC properly washed, rinsed, and sanitized equipment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on the back of the ice machine. Clean as needed to reduce build up. 0pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts- Observed brisket holding at 78F. CDI- PIC reheated brisket to 167F.

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 1.5pts- Observed feta cheese dated for 1/27. Observed pasta not labeled. PIC voluntarily discarded items. NOTE- Improvements in date marking were noted by EHS dealing with sauces and dressings.

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 0pts- Observed brisket and spring mix both at 50F and tightly wrapped in reach in coolers. CDI- PIC unwrapped items to allow air to quickly cool foods.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P 1pt- Observed fruit on buffet breakfast not protected. PIC was encouraged to use shields. CDI- PIC voluntarily discarded items.

4-501.11 Maintain equipment in good repair. REPEAT 0pts- Observed several gaskets torn and in need of replacing. Also observed some shelving throughout facility to start to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed several racks with dust build up. Also, observed food debris build on several gaskets throughout facility.

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 cracks in the floors, walls and ceilings. Seal these cracks. 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 sticky residue from non-slip stripes that are on the stairs. Clean these areas to remove the stickiness. Repeat 0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter to be used for honey butter at room temperature overnight. Temperature was 74F. CDI - PIC voluntarily discarded and resolved to hold butter in reach in for future recipes. -0-

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 house made dressings with date markings of 07/23 and 07/25/2016. CDI - PIC voluntarily discarded these. -3- REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chaffers stored on the floor of the cellar storage area. -0-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk ins and reach ins. Replace these shelves. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink drain under repair. Complete repair. -0-

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 cracks in the floors, walls and ceilings. Seal these cracks. 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 sticky residue from non-slip stripes that are no longer on the stairs. Clean these areas to remove the stickiness. -0-

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 hot pickled onions date marked 03/15/2016 prepared in the facility. CDI - PIC voluntarily discarded item and educated employees to discard TCS foods according to temperature. -3- REPEAT

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 continental breakfast items hot holding at 120F and cold holding at 70F without time procedure available. CDI - Emailed TPHC form to PIC today. -0-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making sushi, pickling and preserving items without a variance. CDI - PIC stated they will discontinue making these items. -.5-

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing romaine lettuce. Wash before use. -.5-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed operation of dish machine without hot water booster. CDI - PIC had booster turned on and rewashed items. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 reception menu with yellowfin tartare present, but no parasite destruction letters on file for flounder, cold water salmon, yellowfin tuna nor North Atlantic salmon. Provide these letters from vendor. VR required no later than 01/14/2016. -1-

\4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives hanging on clean magnet with food debris present. CDI - Items cleaned in the 3-comp sink. -0- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on panel and chute of ice machine. CDI - PIC instructed employee to clean.

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 ham and shredded cheese in flip top used for breakfast over 24 hours without date marking. CDI - PIC placed date label on products. -1.5- 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 moldy cheddar and Swiss cheese in walk in the basement. CDI - PIC voluntarily discarded and stated he will remind employees to adhere to date marking on products.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bag of clean wiping cloths stored under clean drain board of dish machine. CDI - PIC moved wiping cloths to shelf. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside oven. Clean. -0- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid not fully closed on dumpster. Keep lid closed. -0-

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 rusty vents in kitchen and rust buildup on both employee restroom doors. Resurface of replace. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer at 50 ppm when manufacturer specs say 150 minimum. CDI - Quat refilled at 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs benedict on hot bar at 108F. CDI - PIC educated about eggs benedict. PIC requested TPHC paperwork for breakfast bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter on breakfast bar at 70F. CDI - Butter placed into refrigeration. TPHC paperwork requested for breakfast bar.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed two items on current menu that are served undercooked without consumer advisory available for meeting attendees. Salmon and beef filets are ordered and the advisory is available on the ordering menu.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility pickling raw vegetables as an ingredient in pasta salad. Hot brine poured over vegetables and allowed to sit without temperature control. PIC stated the facility will use cold pickling instead.

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 pasta salad cooling in thick dishes and tightly wrapped in plastic. CDI - plastic removed, pasta salad spread out on sheet pans, uncovered in reach in.

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 paper towels stored underneath unfinished ceiling with heavy dust present. CDI - PIC moved single use and single service items to the second shelf or below and used top packages as barrier.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves in kitchen area and in basement. Clean shelves on top and under shelves.

2-101.11 PIC shall be present during all hours of operation.-PF: PIC not present at start of inspection. No staff person claimed to be in charge. CDI- PIC Harrison Booth arrived during inspection.

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 grits from previous day 58 F in prep cooler. CDI- PIC 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 : Found deep and dense volume of grits from previous day tightly covered in small prep cooler. %* F. Discussed changes to cooling with PIC.

5-205.11 Handsinks may only be used for handwashing.-Pf: Observed handsink in butler's pantry used as a dump sink. Ice in sink. CDI- gave handwashing sign for sink.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed can of diced pimentos that was badly dented on storage shelf. CDI- moved to area for damaged merchandise.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed marked chicken on speed rack 102 F at room temperature. CDI- finished off in oven to over 165 F. Consider holding in refrigeration or in oven at 135 F or above.

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 BBQ that had been frozen with no dates. Observed cut brie cheese with no date.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty at entry to not produce proof of certification. Head chef arrived shortly after inspection and is certified.

3-202.15 Package Integrity - PF: Food in damaged packages shall be separated from intact packaged foods. Found severely damaged cans in storage marked as "Do not use" but were stored on shelves with and over other food service items. Store such damaged cans in a separate location where potential contamination cannot occur. CDI- cans moved outside of food storage area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date of preparation. Found cut tomatoes, chicken salad, cut greens not date marked.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Found sauce for shrimp dishes dated 5/2. CDI- discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained and be in good repair. Observed booster heater for dish machine to be undersized for normal operating load. Frequent use causes breaker to trip on heater. CDI- a new booster heater has been sized and on order, as of today. Machine can still be used as long as breaker is reset when it trips.

2-102.12 Certified Food Protection Manager - C- At least one employee with supervisor authority shall be a certified food protection manager through an ANSI accredited program. Observed employee that stated he was in charge at the start of the inspection does not have a certified food protection manager certification. Employee produced certificates for food handler certification.

Geneal Comment: 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Potentially hazardous foods shall be hot held at 135 or above. Observed butter being hot held at 127. Hot holding unit was turned up.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Potentially hazardous foods shall be date marked with the day of preparation and are able to be held for 4 days at 45-42 degrees or for 7 days at 41 degrees or below. Observed cut leafy greens, boiled tomatoes, and chopped pimentos without dates. CDI- PIC voluntarily discarded items.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P- Potentially hazardous foods shall be discarded if exceeding the time and temperature combination. Observed quarts of tomato soup prepared on 2/13 but dated 2/14 in stand-up cooler. Observed heated milk and butter mixture used for mashed potatoes date marked 1/27. CDI- PIC voluntarily discarded soup and milk mixture.

General Comment: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF- Reminder of the consumer advisory shall contain an asterisk that connects the item and reminder. Observed "eggs any style" and "eggs benedict" on room service breakfast menu without an asterisk connecting the reminder to the items. CDI- menus were rewritten to contain asterisks.

General Comment: 3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P- Pasteurized eggs shall be substituted for raw eggs in recipes that do not cook eggs to 145 for 15 seconds. Observed dining room breakfast menu stating pastuerized eggs used for over-easy eggs and eggs benedict. Employee stated that he used unpasteurized eggs for these menu items and used the pasteurized eggs for the hollandaise sauce. CDI- unpasteurized egg items are being added to the consumer advisory.

General Comment:3-306.11 Food Display-Preventing Contamination by Consumers - P- Food on display shall be protected by packaging, food guards, display cases, or other effective means. Observed fruit, pastries, and granola mix without protection from consumers. Some sort of protection shall be provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark prepared TCS foods with date prepared. Observed brisket, cooked veggies, cooked onions not date marked. CDI

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory for items on menu that contain raw or undercooked animal-derived foods. Observed tuna tartar, oysters on half shell, duck breast, pork tenderloin not referenced by Disclosure. Facility will send files to EHS for review within ten days.