WESTIN MAIN KITCHEN/CHARLOTTES

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin at the 3 compartment sink in the club lounge to be testing at 0ppm of quaternary ammonia. CDI - Basin emptied and refilled with 200ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the back up tray of home fries for the buffet in the club lounge hotbox to be at 109-118F. PIC stated they are made daily and discarded at the end of breakfast. PIC was unsure when they were made or how long they were out of temperature for. CDI - Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prepared grab & go packages of cut melon/cantaloupe, hummus, chicken salad wraps, baby butter salads, and yogurt to be at temperatures of 45-52F in the patron facing grab & go RIC adjacent the cardinal cafe. Ambient of the RIC observed at 47F. PIC stated that nothing is kept in the RIC overnight and is stocked at approx. 6:30am from backups in a 4 door RIC in the main floor kitchen space. Back ups all observed at 38F or less in the 4 door RIC. All items out of temperature for less than 3 hours. PIC opted to discard the salads and all other items pulled from the RIC and moved to a WIC in the banquet kitchen. Ambient of the RIC never went below 46F while EHS was on site. 3 day VR to observe repair made to the RIC. REPEAT. *Drastic improvements from previous inspections where long standing history of cold holding violations was at the club lounge buffet. New TPHC procedure properly implemented at club lounge and the violation cited today was an isolated incident in a separate area* 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees in the banquet kitchen to be engaged in various food prep tasks with watches on their wrists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wiping cloth buckets throughout the banquet kitchen to be testing at 0ppm of quaternary ammonia. CDI - Buckets emptied and refilled with properly concentrated 250ppm solution.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoop to the bulk bin of sugar at the pastry area of the banquet kitchen to be stored with the handle fully submerged into the sugar. CDI - Scoop removed.

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 stacks of single service lids and cups to be stored with their food contact surfaces face up adjacent the espresso machine at the cardinal cafe, subjecting the cups and lids to potential contamination. CDI - All cups and lids inverted.

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 the wall and multiple ceiling tiles/areas of the ceiling at the dishwasher area in the banquet kitchen to have accumulations of mold/grime.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the cardinal cafe back room to be obstructed from use by a wiping cloth in its basin. CDI - Wiping cloth removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of pumpkin with heavy dents along its seams and was stored on the can rack in the dry storage room of the banquet kitchen amongst wholesome cans. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs to be stored on the speed rack in the club lounge prep kitchen RIC directly above insert containers of RTE cut leafy greens. REPEAT. - Observed a package of cooked lobster meat to be stored on the same tray with insert containers of raw salmon filets in a way that would allow for the salmon filets to potentially contaminate the lobster package in WIC 3 in the banquet kitchen. REPEAT. CDI - Storage order rearranged in the club lounge prep kitchen RIC and the banquet kitchen WIC 3. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays/containers of cut melon, onion cream cheese, plain cream cheese, yogurt, and cheddar cheese to be at temperatures of 45-51F on top of and adjacent to the cold plate at the club lounge buffet. EHS advised the PICs to place the items onto TPHC during both previous inspections but there has been a new executive chef during all 3 inspections resulting in this solution not being communicated to the staff of the club lounge. Breakfast buffet is only operational from 6:30am-10:30am. REPEAT. CDI - Items time stamped for discard at 10:30am. EHS filled out TPHC document with the 2 sous chefs at the time of the inspection and explained the TPHC procedure to the staff in the club lounge. EHS reviewed the entire policy and how to properly document the time stamps with the staff. - Observed a tray of cooked potato wedges to be at a temperature of 68F on a speed rack in the club lounge prep kitchen. Speed rack was outside of temperature control for an unknown amount of time and no employees were actively working with the items. REPEAT. CDI - PIC voluntarily discarded. 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 .

3-501.18 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 a chub of ham to be in WIC 3 in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated opening the package yesterday (6/25). - Observed a container of hard boiled eggs to be in the RIC adjacent the large dough mixer in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated that they had opened the package of hard boiled eggs the day before to make salads for the cardinal cafe grab & go. CDI - PIC date marked items. - Observed a container of sausage gravy mix to be in the banquet kitchen WIC 3 and was provided with a date mark of 6/13, making today day 14. Staff stated he had not been using it and had made fresh sausage gravy mix but had forgot to the throw away the old batch. REPEAT. 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 .

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 approx 10 containers of arugula Greek salad to be cooling at a rate of 0.0 degrees/min in WIC 1 in the banquet kitchen. Items had their cooling process interrupted by the prep staff adding final ingredients, placing the lids on the containers, and moving them to the main floor kitchen 4 door RIC that is in the shared Dogwood kitchen space. All of these variables resulted in the salads to not cool down at all. CDI - PIC had staff member bring all arugula Greek salads back down to the banquet kitchen, had the lids removed and placed back into WIC 1. EHS observed the items at 41F by 10am. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips in the club lounge prep kitchen to measure the sanitizer levels of the 2 mechanical dishwashers. CDI - Chlorine test strips were found in the executive chefs office in the banquet kitchen and brought up to the club lounge.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the nonfood contact surfaces of multiple plastic and metal insert containers on the clean dish storage racks at the banquet kitchen cookline to have tape/sticker residue. All contaminated insert containers were found on the top of their stack or not stacked at all, allowing for the food contact surfaces of the containers to remain clean. CDI - All contaminated containers brought to the dishwasher area to be W/R/S.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC stated that there is nothing specific that the employees sign regarding employee health but that they do go through monthly trainings covering foodborne illnesses and the reportable symptoms. EHS left paper copy of employee health agreement and will email digital version of employee health policy. 10 day VR to observe signed employee health agreements, will check up during other 3 day VRs. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a large insert container of raw salmon filets stored on a shelf in WIC 2 directly above packages of fully cooked beef. CDI - Raw salmon filets moved to the lower shelf of the WIC, below all RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the quaternary ammonia sanitizer level in the club lounge kitchen 3 compartment sink to be at 0ppm while active warewashing was occurring in the 3 compartment sink. Sanitizer dispenser was observed not pulling any sanitizer through the tube. A repair was called in at the time of the inspection. All dishes that were previously just washed and actively in the sanitizer basin placed at dirty dish side of the 3 compartment sink to be rewashed. Sanitizer solution to be mixed by hand until the repair can be made. 3 day VR to observe repair. - Observed the left mechanical dishwasher in the club lounge kitchen to be testing at 0ppm chlorine sanitizer. Tubes to sanitizer bottle and detergent bottle appeared to be swapped but correction could not be made while EHS was on site. Repair called in at the time of the inspection. Facility placed an out of order sign on the left dishwasher and may continue to do dishes in the right dishwasher as it was observed properly dispensing sanitizer. 3 day VR to observe 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 dicers, 1 tomato slicer, and multiple insert containers to be stored as clean on clean dish racks and lower prep shelves throughout the kitchen with visible food debris/sticker debris on their food contact surfaces. REPEAT. CDI - All dirty dishes placed at the dishwashing area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of cut cantaloupe, a tray of cut melon, and a bowl of hard boiled eggs to be on the cold plate at the climb lounge buffet at temperatures of 42-53F. Observed a bowl of cream cheese, a bowl of onion cream cheese, and a bowl of yogurt to be next to the cold plate at the club lounge buffet and to be at temperatures of 54-60F. All items on cold plate were observed double trayed/bowled as PIC stated that the cold plate causes the items to freeze. Items next to the cold plate were observed without any kind of temperature control. PIC stated that the items are changed over multiple times throughout the breakfast service, which lasts from 6:30am-10am and then all items are discarded. REPEAT. CDI - PIC placed time stamps on all items at the club lounge buffet to be discarded at 10am. EHS advised the PIC that going forward they must be able to properly maintain 41F or less for all TCS items at the buffet cold plate or they must be time stamped in some way and placed on TPHC. EHS provided TPHC form at the end of the inspection. - Observed 6 containers of cream cheese and onion cream cheese to be in the club lounge kitchen RIC at temperatures of 43-46F. PIC stated that they are kept in the unit overnight and were observed with previous days date marks on them. Employees were unsure how long it was out of temperature for and all other items in the RIC observed at 41F or less. CDI - PIC voluntarily discarded. - Observed a tray of croissants with a spinach and ricotta filling to be in the cardinal cafe display cooler at temperatures of 52-54F. PIC stated that they are made fresh daily in the downstairs kitchen and then brought up to the cardinal cafe on an as needed basis. Cardinal cafe employees stated having this tray brought up to them within the last 20 mins of EHS arrival. CDI - PIC placed the tray of spinach/ricotta croissants into the back kitchen RIC to rapidly cool. One to be labeled as display only going forward with the rest of the croissants stored in the RIC or lowboy and taken out when ordered as it is the only TCS item in the display case and it is constantly opened to get pastries all morning long. 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 .

3-501.18 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 an insert container of sausage patties in WIC 3 to have a date mark stating “Gouda 1/31-2/6”. PIC was unsure as to why the date mark was wrong as the item was prepared today to be used in the cardinal cafe. CDI - PIC changed the insert container and corrected date mark. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk storage bins beneath the prep counter adjacent the large dough mixer in the main kitchen to not be labeled as to their contents. REPEAT. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels observed on the items only stated the name of the food, name of business, and the ingredients of the items. Labels are missing the quantity. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels were missing a list of major allergens in the food. 10 day VR, will check up on item during other 3 day VRs.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scooper used for ice at the cardinal cafe to be stored with the handle in direct contact with the ice at the front counter ice bin. CDI - Scoop removed from ice bin.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed the coffee filters stored on top of the coffee brewer in the club lounge kitchen to not have a protective barrier of any kind.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser in the cardinal cafe kitchen area to be dispensing a 0ppm chemical solution at the time of the inspection. Employees stated they do not do any dishes behind the cafe besides that coffee pots which are cleaned with sanitizing tablets. All other dishes are brought down to the main kitchen dishwasher to be W/R/S. PIC called in a repair at the time of the inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the club lounge pantry entrance to not be provided with paper towels at the time of the inspection. REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the club lounge pantry entrance to be obstructed from use by a rolling cart in front of the handwash sink. CDI - PIC provided paper towels and moved rolling cart.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dishes that were actively coming out of the conveyor dishwasher in the main kitchen with tape/stickers still adhered to the pans. - Observed numerous metal insert containers stacked and stored as clean on the clean dish rack in the main kitchen to have blue tape/sticker residue still on their surfaces. - Observed a fry basket to be stored as clean above the main kitchen dishwashing area 3 compartment sink to have food debris in the basket still. REPEAT. CDI - PIC placed all contaminated dishes back at the dish pit to be W/R/S. Managers spoke to dishwashing staff about ensuring they remove the stickers prior to running them through the dishwasher. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin in the club lounge pantry room 3 compartment sink to be testing <50ppm quaternary ammonia. Active warewashing was observed at the time of the inspection. CDI - PIC emptied sanitizer basin and refilled it. Sanitizer retested at 150ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of cut melons, cut cantaloupe and a bowl of hard boiled eggs on the cold plate at the buffet at temperatures of 43-55F. PIC stated they hold the items on a 2 hour TPHC for quality purposes and that the items should be cold at all times. Clubs lounge employee stated they melons and eggs were placed out on the cold plate 30 mins prior. CDI - Items time stamped for TPHC temporarily. EHS provided TPHC document to PIC at the end of the inspection for the cut melons, cut cantaloupe, and hard boiled eggs to be held on TPHC going forward. - Observed an insert container of fried chicken breasts stored in the shared kitchen opentop refrigerator at temperatures of 44-47F. PIC was unaware as to how long it was out of temperature for. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a butane torch that was not in use stored directly on the back counter behind the cardinal cafe, next to single service items and food products. CDI - PIC relocated butane torch to lower shelf.

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 sheet pans of steamed potato wedges cooling at a rate of .066 degrees/min in WIC 2. Items were observed stored on a crowded speed rack with little to no room between each sheet pan. Pans should be separated to allow for proper air flow around the product. - Observed bowls of fruit salad cooling at a rate of .033 degrees/min. Bowls were observed stored on a speed rack and wrapped in 2 layers of plastic wrap, which does not allow for proper air flow around the product. REPEAT. CDI - PIC separated sheet pans of potato wedges and removed plastic wrap. 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 the bulk storage bins beneath the prep counter adjacent the large dough mixer in the main kitchen to not be labeled as to their contents.

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 stacks of single service to go trays and boxes to be stored with their food contact surfaces face up at the cardinal cafe.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser behind the cardinal cafe to be dispensing a 0ppm chemical solution at the time of the inspection. Employees stated they do not do any dishes behind the cafe besides that coffee pots which are cleaned with sanitizing tablets. All other dishes are brought down to the main kitchen dishwasher to be W/R/S. PIC called in a repair at the time of the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips for the testing of the chemical dishwashers at the club lounge pantry room. 10 day VR to observe test strips acquired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the 4 door RIC in the shared kitchen to have an accumulation of food debris/grime built up. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in cafe area. CDI- PIC replaced hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in cafe area. CDI- PIC replaced paper towels.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature. (A) The temperature of the wash solution in spray type that use hot water to SANITIZE may not be less than: (4) For a multitank, conveyor, multitemperature machine, 66C (150F). Pf Observed multitank conveyer dish machine registering 148F on max/min thermometer. CDI- PIC had employees only wash and rinse dishes with dish machine and manually sanitize with 3 compartment sink quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed built up sauce residue in sauce pitcher stored as clean. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced Gouda, cantaloupe, whole egg mix, diced tomatoes, and hard boiled eggs cooling below .12 degrees per minute, see temperature chart. CDI- PIC changed cooling methods and all items were cooking at proper rate after change. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 sliced Gouda, hard boiled eggs, and diced tomatoes cooling while wrapped with plastic wrap preventing air flow, EHS also observed whole egg mix not cooling at proper rate due to thick plastic bag. CDI- PIC removed plastic REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in main kitchen especially by dish area. Contact pest control.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with jewelry on wrist while preparing foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal/ plastic containers stacked while wet on drying rack. Separate all drying dishes.

4-502.11(A) Maintain utensils in good repair. Observed 6 rubber spatulas with chipping/torn rubber. CDI- PIC voluntarily discarded spatulas.

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 metal rack storing all cutting boards with buildup of dust. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and cracked floor tiles throughout main kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles above dish area in main kitchen with heavy amount of black buildup. Clean. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1 of the small dish machines in the club lounge kitchen was testing at 0 ppm chlorine. Container of Eco-San attached to the dish machines was nearly empty. CDI - PIC switched empty container of Eco-San to a new container and the dish machine then measured 50 ppm chlorine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Establishment had par-cooked chicken that was cooked and cooled last night. No employee used the cooling log for the par-cooked chicken. Follow non-continuous cooking procedure. All raw meat that is partially cooked and cooled must be logged in a cooling log. The partially cooked raw meat must also be labeled so staff know it is not fully cooked. CDI - PIC educated on par-cooking requirements. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged boiled eggs in Grab N Go cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Staff stated they just brought them from the main kitchen downstairs which caused the temperature to rise. CDI - Boiled eggs moved to freezer to quickly cool. 0 pts. 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 .

3-501.18 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 feta cheese in walk-in cooler was prepared on 1-7 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded feta cheese. 0 pts. 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 2 large containers of braising liquid in walk-in cooler measured 56-59F. Employee was using them to cook from 9 to 9:30AM and then put them back in cooler around 10AM. Use shallow pans or ice bath/ice wand to cool large batches of TCS foods. CDI - PIC moved braising liquid to shallow pan to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Grab and go food beside coffee shop is missing ingredients list. Ensure packaged food for customer self-service is labeled with common name of food, ingredients and sub ingredients in descending order, quantity of contents, and name and place of business. // 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. No allergen labels on grab and go food for customer self-service. Ensure allergens are listed on label for all grab and go food. VR - Verification required within 10 days that establishment has allergens listed on labels.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Breakfast buffet was missing sneeze guards on some items. Ensure all food on buffet is protected by sneeze guards. CDI - Employee placed additional sneeze guards on buffet during inspection. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some ceiling tiles in downstairs main kitchen have buildup on them. Clean ceiling tiles. 0 pts.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high-temp dish machine not reaching a minimum surface temp on temperature disks after running 4 cycles; highest temperature reached on temperature disk was 152 degrees F. PIC stated that their engineer is coming by later today to check the machine. Establishment must wash, rinse and sanitize utensils in the upstairs dish machine or in the 3-compartment sink until it is repaired. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to make sure the facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled tomato slicer/dicer with food debris stored in the clean dish rack. CDI: PIC removed equipment to properly wash, rinse, and sanitize in the dish room. Observed the blade of the slicer used to slice meat soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION. 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par-cooked beef on a speed rack in the facility without logs. Establishment has an procedure for non-continuous cooking, but was not logging cooling temperatures. Observed par-cooked beef not labeled as par-cooked. CDI: PIC educated on requirements and instructed that any raw animal food that is non-continuously cooked must be put on logs. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a sauce made with unsalted butter hot holding in hotbox below 135 degrees F. CDI: PIC reheated the sauce on the stovetop to above 135 degrees F. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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 reduced oxygen packaged tuna completely thawed under refrigeration still in it's original packaging without oxygen flow. CDI: PIC made open slits in all packages to allow oxygen flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect crawling in the floor of the banquet kitchen. PIC stated that the facility has a pest control company that maintains the pest every week. EHS advised to let pest control company know of insect issue. Note: Points not escalated since EHS observed only one insect during time of inspection. REPEAT VIOLATION.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed apples at self-service area not wrapped. Wrap apples to prevent potential consumer contamination. CDI: PIC removed apples from self-service area. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked wet and stored in the clean dish rack. CDI: PIC separated pans to allow for proper air-drying.

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

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 Employee observed handling cooked potatoes with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Potatoes discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine final rinse temperature was only reaching 154F. Establishment needs to have this repaired by tomorrow morning before events begin so all the utensils can be effectively washed. VR - Verification visit tomorrow morning. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had visible multi-day buildup on it and was stored as clean. Also several pans, scoops and tongs were found with food residue and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Bottle of liquid had visible mold growth on the top of the liquid and smelled like it was bad. Discard food that is unsafe or adulterated. CDI - PIC discarded liquid. 0 pts.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Establishment has an approved procedure for non-continuous cooking, but was not logging cooling at all. Establishment must have a temperature log for non-continuous cooking. CDI - PIC educated on requirements and instructed that any raw animal food that is non-continuously cooked must be put on log. 0 pts.

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. Cream sauce that began cooling yesterday measured 50F. Cream sauce was in a deep soup container. Spread out cooling TCS foods so they cool properly. CDI - PIC discarded cream sauce. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in hot box measured 121F. Zucchini on serving line measured 120-140F. TCS foods in hot holding shall measure at least 135F. CDI - Rice put in walk-in cooler to cool and zucchini discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce on buffet line measured 52F. TCS foods in cold holding must be 41F or less. CDI - PIC moved lettuce to walk-in cooler to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Various TCS foods (chicken salad, cooked potatoes, cream sauce, and cooked onions were cooling while tightly covered. Cooling TCS foods must be loosely covered or uncovered so they cool quickly. CDI - Cream sauce and potatoes discarded and other items were spread out to facilitate quicker cooling. 0 pts. 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. Bottle of unidentified liquid on dry storage shelf. Label all food that is not readily and easily identifiable. CDI - Liquid discarded. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Around 10 roaches observed during inspection. Also small flies observed in several areas of kitchen. Contact pest control to treat for pests. Ensure food is adequately protected to prevent pest contamination.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Apples at self-service area were not wrapped. Wrap apples to prevent potential consumer contamination. CDI - PIC removed apples. 0 pts.

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. Clean low shelves and bottoms of hot holding cabinets. 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. Grout between floor tiles is worn in ware washing area. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink- dispenser jammed. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and lettuce spinner stored as clean soiled with food waste. CDI: Food employees sent equipment to be W/R/S. REPEAT VIOLATION. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach 180F final rinse temperature (160F on plate thermometers). CDI: PIC placed work order and maintenance staff repaired during inspection (164F).

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 plastic utensil storage containers soiled with food debris. CDI: Food employee sent to be W/R/S. Observed dust buildup on fan covers in walk-in cooler 2 & 3. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee Pepsi stored on wire shelf directly over clean urns. CDI-Employee beverage was removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves without a hand wash. CDI-EHS educated employee, employee properly washed hands, and then donned gloves.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored over pasteurized liquid egg product. CDI-PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pan of seasoning stored on bottom shelf, uncovered, with no food prep occurring. Ensure food is covered when cooling is complete, or not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer that was not yet in use today with visible debris and buildup. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside doors of ice machine that make contact with ice. PIC stated a company had been contracted to clean the ice machines and was arriving this month.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two cut wheels of Brie in the WIC. One wheel was cut on 8/20 and the other was cut on 8/26. CDI-PIC voluntarily discarded RTE TCS soft cheese that was held for more than 7 days from opening.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed tightly wrapped cut melons and tuna salad in WIC. CDI-Employee uncovered TCS foods to increase cold air flow and increase cooling rate.

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 4 unlabeled squeeze bottles containing oil and vinegar. Observed unlabeled stainless steel container of seasoning. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of drinking water stored directly on the ground. Move to at least 6 inches above the floor.

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 in-use utensils stored in water of 74F. Seek alternative storage methods.

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 heavy black buildup, dead fruit flies, toothpicks, and a torn piece of glove surrounding exterior opening of ice machine. PIC stated the ice machines are scheduled to be cleaned this weekend. Observed dust buildup on shelving used to store serving plates and equipment. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC’s ANSI food protection manager certification was expired. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 1 employee thermos was observed on prep table. Do not store employee drinks on prep tables. Store in a separate location, such as a low shelf. 0 pts.

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 Tray of raw oysters were missing tag. Also, tags kept on site for 90 days were missing date shellstock was used or discarded. CDI - PIC instructed on shellstock tags and he was able to find tag for oysters in walk-in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on speed rack above precooked ham. Raw oysters stored on speed rack above lemons and cooked shrimp. Raw animal foods shall not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue behind blade and was stored as clean. Can opener blade had multi-day buildup on it. Clean utensils and food-contact surfaces of equipment to sight and touch. CDI - Items taken to dish machine to be washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed crawling near dish machine. CDI - EHS dispatched roach via shoe. Ensure pest control is regularly treating for pests.

4-501.11 Maintain equipment in good repair. Pad attached to deli slicer is severely worn and needs to be replaced. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Crab salad cooling in walk-in cooler with tight fitting plastic wrap. Leave cooling TCS foods loosely covered or uncovered. CDI - Crab salad vented as corrective action.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed cutting tomatoes with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Ice leaking from condenser in walk-in freezer. Repair leak and ensure it does not leak into food.

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 No vomit/diarrhea clean up policy at establishment. CDI - PIC e-mailed sample policy to use. 0 pts.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Partially cooked chicken observed in walk-in cooler. Establishment has been using a cooling log, but does not have written procedures that meet the requirements in 3-401.14. CDI - PIC wrote up written procedures during inspection. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Lots of clean pans still had sticker residue on the outsides of the pans. Recommend establishment switch to dissolvable labels. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating in dish room while washing dishes. - REPEAT - 1 -

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 chipotle aioli that contained garlic confit date marked 7/19-7/26. Observed tomatoes date mark expired 8/7/2022. CDI - Both items voluntarily discarded. - 0 -

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 outside of several pans with tape/ sticker build up. CDI - PIC began going through pans to pull any with sticker build up. EHS recommends scrubbing with scotch brute scrubbing pad + a little bit of oil. EHS also recommends use of dissolvable labels. - REPEAT - 1 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple personal employee beverages including water bottles with screw caps in use on prep table tops immediately adjacent to food in preparation. CDI - PIC discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on dicer blade and on food contact surfaces of slicer. CDI - PIC removed for cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of cut leafy greens prepared previous day cooling overnight still at 50f in WIC during inspection today. CDI- greens discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of quat sanitizer testing at over 400ppm in dish area. CDI - discarded. All other bottles testing at proper concentration. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of cleaners and sanitizers stored hanging on racks immediately adjacent to and above food items in upstairs beverage service area. CDI- relocated away from food.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed various TCS foods in cooling process including prepared salads, cut lettuce, and more all individually tightly wrapped, staged on trays on covered speed racks or in deep bowls or containers in walk in coolers. Multiple covered speed racks pushed into same WIC blocking air flow. Also observed deep bulk container of dark leafy greens sealed with lid cooling overnight in WIC #3 which did not meet cooling temperature parameters (see #20). CDI - leafy greens discarded. Prepared salads uncovered and relocated to alternate WIC with less inventory which allows air flow for proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in kitchen area. Contact PCO for service. REPEAT

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed packages of food stored under active condensate drip in WIF. Frozen buildup on exteriors of food packaging and encasing some food items. Do not store food under sources of contamination.

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

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 significant label adhesive residue present on exterior surfaces of numerous food pans stored as clean. Establishment noted they are switching to dissolvable labels to eliminate this issue going forward. REPEAT. No point escalation as no other significant equipment cleaning items observed during the inspection today.

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 holes in some wall areas of kitchen/downstairs storage. 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 some splatter on wall surface in prep area and buildup on ceiling surfaces around air vents in kitchen directly above food prep areas. REPEAT

3-202.15 Package Integrity - PF. Observed severely dented can with rolled seam and crushed side in can rack. CDI - can discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed berries stored directly above ready to eat food items in walk in cooler and unwashed container of squash stored directly above ready to eat cut cabbage blend kits in other walk in cooler. CDI- items re-organized.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water sanitizing dish machine not reaching proper temperature for sanitizing in final rinse. Max temp achieved on EHS holding thermometer 149f. PIC contacted EcoLab for service during inspection. Due to limited volume of operations from the main/catering kitchen over the upcoming days, utensils and equipment may be washed/rinsed/sanitized in upstairs dish machine used for JP Charlotte (same permit holder) or 3 part sink may be set up for sanitizing utensils. EHS must verify repair and proper operation/sanitizing temperature of unit prior to any large event catering from the kitchen. Verification Required. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat dispenser in line at 3 part sink not properly dispensing sanitizer at proper concentration. Quat from dispenser found to be at less than 50ppm concentration. PIC contacted EcoLab during inspection and to manually mix sanitizer to proper concentration until in line dispenser repaired. Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of unknown chemical in kitchen area. CDI- PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in various areas of kitchen. Contact PCO for service.

4-501.11 Maintain equipment in good repair. Observed bulk salad spinner food contact basket in poor repair with damaged/broken/peeling areas. Repair or replace. Observed condensate drip from overhead pipe work in walk in cooler #2. Repair. Observed damaged gasket on WIC #3. Repair. Observed hard plumbed HATCO brand hot holding/steam well table in poor repair with rusted out mechanical equipment and leaking foul water which was observed collected and holding in pan under table. Repair or disconnect the water supply/mechanical features to make usable/cleanable or remove/discard the table.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed non-food areas of various equipment items with buildup including non food areas of slicer, bulk salad spinner, inside of some drawers, interior areas of under-counter holding unit across from cook tops, and more. Observed significant label adhesive residue present on exterior surfaces of food containers stored as clean. Remove. REPEAt

5-205.15 Maintain a plumbing system in good repair. Observed leak from water lines at dish area. Repair.

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 significant damage/cracked floor tiles in keg cooler. Holes in baseboard wall areas in various areas of kitchen. Cracked/damaged floor tiles in various areas throughout kitchen. 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 significant buildup on fan units inside of walk in freezer. Observed standing water/some debris under equipment/inside walk in units. Clean and eliminate standing water to prevent pests. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink making paper towels inaccessible. CDI: Engineer fixed paper towel dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside of long sink across from tilt skillets. Ensure all prep areas are cleaned after each service to prevent pest harborage during long periods of time between operating.

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 baseboard tile in walk in coolers 1, 3, and 4 to be damaged, missing, or pulling away from the wall in places. Observed some absorbent ceiling tiles around entry to dish storage area and front 3-comp sink. 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 tile floor in walk in cooler 8 has significant microbial growth on the right side under the first rack. REPEAT VIOLATION

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 items in the walk in cooler dated for today and tomorrow when items were prepared yesterday. CDI: Items properly date marked.

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 some dust build up on fixtures in kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over bread and other RTE foods in walk inn cooler. CDI- foods were rearranged during the inspection. -1.5 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine/4-702.11 Before Use After Cleaning - P. -Pf Hot water dish machine was not properly reaching 160F final temp when ran. Mechanical team that is located in house is to have machine serviced ASAP. Will return in 24 hours to check on compliance of issue. Discontinue use of this machine until it is properly sanitizing. -1.5 points.

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 catered bagged food items with rice dishes and other tcs foods improperly cooling. Ensure that foods including catered foods, are cooled with ventilation. CDI- education was given and roller rack was placed in freezer where foods cooled to <40F during the inspection. 0 points.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no records for cooking, cooling, and fully cooking par cooked proteins retained on site, per rule requirement. Observed no label on parcooked chicken stored in walk in cooler. CDI: Chicken propely labeled. Updated procedure created by Executive Chef and approved by EHS on site. New records chart printed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed speed rack of items stored in kitchen under no temperature control. CDI: All out of temperature items voluntarily discarded except cabbage which was fully cooked. PIC stated the cart was out of refrigeration for 30min.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisks on items containing cold smoked salmon, on the raw bar option, and on the carving station for the beef. Observed no disclosure on several pages of menu. Ensure all pages with undercooked proteins include both reminder and disclosure. VERIFICATION REQUIRED

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

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 tile damage on wall to right of dish machine. Observed microbial growth on wall above door entering to dish storage. Observed ceiling tile with water damage above dish machine. Observed wall damage/paint damage along wall where sheet trays are stored between walk in coolers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored over prepped sandwhiches in walk in1 and raw clams stored over ready to eat smoked salmon in walk in 2 . CDI storage reordered .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting in clean dish area.

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 one plate of brie cheese from 11/19 in walk in unit #1. CDI: Brie voluntarily discarded. Points were not escalated because only one item was found out of date. REPEAT.

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 melons cooling in tightly wrapped container in walk in unit. CDI: Container of cut melon vented to facilitate rapid cooling.

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 undated cream cheese in one of the walk in units. CDI: Cream cheese discarded. REPEAT. Great improvement shown since the previous inspection, as there was only one undated item today, and points were de-escalated accordingly.

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 two large containers of cooked cream sauce (around 150F) cooling in deep metal containers ona speed rack in the walk in. Observed freshly cut melons cooling in tightly wrapped container in walk in unit. CDI: Cream sauce placed in ice bath to begin rapid cooling process and melon pan vented to facilitate rapid cooling.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish machine change gloves after moving from dirty to clean without a handwash in between gloves. CDI: EHS instructed employee to wash before donning new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic pans with sticker/tape residue left on them after the warewashing process. CDI: PIC had employee remove stickers and told them to check pans in the future for residue.

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 meat balls, chicken wings, and brie cheese with no date labels in walk in numbers 1 and 3. Observed chicken with an incorrect date in walk in 2. CDI: Brie and chacuterie meats were voluntarily discarded, cooked chicken was correctly labelled, and meat balls and chicken wings were dated for 04/04. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled oragne chemical on prep table across from ovens. CDI: Chemical voluntarily 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 cooked chicken cooling in a plastic wrapped container in walk in #2. CDI: Product vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled bottle of oil on prep line.

4-501.11 Maintain equipment in good repair. Observed slight damage to heating coil on door to walk in #7. PIC stated that the unit already had repair order placed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed dish machine employee handle soiled equipment and then wash hands with gloves still on. CDI- EHS instructed employee to discard gloves and wash hands again before returning to clean food contact surfaces. EHS observed proper hand wash and glove change after instruction.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed high temp dish machine being used at 155-157F. CDI- PIC was able to bring the high temp dish machine up to 186F before the end of the inspection. EHS instructed an employee to re-wash food contact surfaces that were washed during the shift. PIC stated booster was not functioning properly.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- Observed facility with approved noncontinuous cooking documentation however par cooked chicken was not labeled as such. CDI- PIC was able to label the speed rack with the par cooked chicken.

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 wings cooked last night around 5:00 PM according to PIC. CDI- PIC was able to date these TCS foods. NOTE: If facility does not intend to use TCS foods the day of preparation they should be date marked. 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 chicken wings dated for 11/18, tomato sauce dated for 11/21, boiled eggs dated for 11/21, brie cheese without a date, sausage without a date, and hot pickled veggies without a date. CDI- PIC voluntarily discarded the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees preparing food with beards however not wearing beard guards. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing food while wearing a watch and one dish machine employee handling clean utensils while wearing a watch.

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 ac/heat vents near clean dish rack and dish machine with minor dust build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed baseboard near dish machine in need of repair.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed one employee wash hands and then turn the faucet off with her bare hands. This action recontaminates the employees hands. CDI- PIC was informed of the violation and a proper hand washing procedure will be re-educated to this employee. All other employees were washing hands properly.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed a box of unwashed berries stored on top of a covered container of RTE sliced tomatoes. EHS did not observe any cross contamination. CDI- PIC was able to correct the storage order.

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 melon (50F), cooked peas (67F), egg salad (50F), slaw (50F) and pork (90F) all tightly covered and in large containers. CDI- PIC was able to uncover all of the items to quickly cool. See temp chart to see corrected temperatures. NOTE: Facility has violated this rule for three inspections in a row. Facility manager Cory was informed if the issue occurs on next inspection it is possible for an ITS to be issued.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies near dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed a stack of wet bowls on clean storage rack. Also observed several stacked pans and bowls with water marks on them.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed a walk in cooler condenser leaking and in need of repair. Observed ice build up on the walk in freezer floor and door. Also observed a non functional walk in cooler. Facility is not using the non-functional walk in with a sign posted stating not to use. Facility has other means to keep food cold and to cool TCS foods.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented.-P- Observed a bag of beats with white growth on the beats. CDI- PIC voluntarily discarded the bags of beats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of pans with minor food debris build on them and stored clean. EHS observed all other food contacts surfaces cleaned. CDI- Pans were moved to dish pit area for re-cleaning.

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 cut bri cheese, lettuce, and potato salad tightly wrapped and cooling. See temp chart for corresponding temperatures. CDI- PIC uncovered items to quickly cool.

4-501.11 Maintain equipment in good repair.- Observed a walk in cooler condenser leaking and in need of repair. PIC stated the work order has been in place and repairs will be me made by the end of business today.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors in hard to reach areas on the floors in need of cleaning. An example of one hard to reach area is the floor underneath racks in the walk in. Clean hard to reach areas as often as needed to help prevent and reduce the build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat slicer soiled. PIC and employees stated the slicer was not used this morning. CDI- PIC was informed the slicer should be cleaned at least every 4 hours. PIC stated they require employees to clean the slicer after every use. PIC had an employee break down the slicer for proper cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine running at 0 ppm Cl. CDI- PIC replaced sanitizer bucket and EHS observed sanitizer to be at 50ppm Cl. -1.5pts

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - 0pts- Observed chicken being par-cooked with written procedures. However, chicken was not labeled as marked or seared. CDI- PIC had an employee mark the item as such.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed ham at 120F on buffet line. CDI- Employee reheated the ham to 165F.

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 .5pts- Observed cooked potatoes, cooked beans, melon and tuna salad at 50F in the walk in and tightly wrapped. Also, observed spinach dip at 70F and tightly covered. CDI- Employee uncovered these items to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several working oil and vinegar bottles not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several fruit flies near 3 comp sink. Contact pest management to reduce issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT .5pts- Observed several gaskets with food debris build up in them. Clean as needed to reduce build up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in 2 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 wall near floor under pass through in dish area damaged and in need of repair.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink . CDI Corrected by instrruction.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine unable to reach 180 degrees and chemical backup not working. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked coming out of dishwasher.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pork au jus cooling in walk in 1 at rate of .3 degrees /minute . CDI cooling method changed to shallow pans to facilitate cooling. -0 points-

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 brie in cooler 1 greater than 41 degrees held more than 4 days triple cream cheese held greater than 41 degrees and held longer than 4 days. CDI both products discarded. Observed chubs of deli meat marked for 8 days instead of 7 . CDI relabeled for 7 days. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pork au jus observed cooling in ice bath in large volume . Cooling rate did not support cooling method. CDI Product moved to shallow pans to facilitate proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish 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 wall under pass through in dishwashing area in need of repair. PiC states repairs are planned. -0 points-

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 mozzerella cheese that was not dated and two packages of butter that was held over 7 days. CDI item dated and butters discarded. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling carrots without washing them prior to use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave and vents in walk in soiled with debris.

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 packages of proscuitto that was held over 7 days. Cured meats that are labeled keep refrigerated shall be labeled unless documentation proves food to be non TCS. Repeat.

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 poblano peppers, lettuce, black beans that were tightly covered in walk in units. CDI items uncovered. Repeat.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility not identifying parcooked fish, chicken, and beef before being offered for sale. Repeat. CDI racks labeled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. PHF/RTE foods that are 41F or below have a 7 day shelf life and 42-45F have a 4 day shelf life-P. Observed facility with serrano ham, kidney beans, and pork belly held past date marking time/temperature parameters. CDI items 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 tomatoe sauce in a tall plastic bin tightly covered cooling. CDI item separated in to smaller portions and placed in ice bath.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without proper hair restraint.

4-204.113 Warewashing machine shall be provided with an easily readable data plate affixed to the machine by the manufacturer that indicates the temperature, pressure, and conveyor parameters. Observed dish machine data plate no longer readable.

44-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in units and underside of mixer cages soiled with debris. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal container and food contact piece of mixer equipment soiled with food debris. CDI items moved to sink for cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility not following procedures for noncontinuous cooking for chicken by not labeleling food item as parcooked. CDI item labeled.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed boiled eggs in cooler not labeled. CDI item labeled. Repeat

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed facility with vacuum packaged duck confit without prior approval. CDI item discarded. Left variance application and instructed facility they can not vacuum package without approval.

8-103.11 Documentation of Proposed Variance and Justification - PF. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed vacuum packaged duck confit without documentation. CDI item discarded. Variance application left on site.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of mixers with food debris.

2-401.11 Eating, Drinking, or Using Tobacco - C. Eating and drinking shall occur in designated areas, where food prep does not occur. Observed employees eating during food preparation.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods that are parcooked shall have written procedures and approval from a regulatory authority. Observed facility parcooking salmon, and chicken and were unable to produce written procedures. CDI application given and filled out to keep on hand at facility.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed pans of rice at 132-125F, and pans of roast beef at 117F that was for a banquet. CDI items reheated for holding.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed butter sitting on grill at 88F. CDi item discarded.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE foods shall be disposed once they pass the 7 or 4 day shelf life. Observed cappicola and proscuito, that says keep refrigerated, in facility from over a month ago. CDI items discarded.

6-501.12 Cleaning, Frequency and Restrictions - C. Keep physical facilities clean. Observed floors in coolers adn freezers of storage room with debris.

2-301.14 When to Wash - P. Employees shall wash their hands in between glove changes. Observed employees change gloves with out handwashing. CDI employees washed hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed a 3 soiled dishes in clean dish area. CDI dishes sent to dish machine.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Dented cans shall be sepearated in a seperate area from cans in good condition. Observed 4 dented cans in dry storage area. CDI items moved to a different area.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed wings, lettuce with no date marking, CDI.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed incomplete disclosure on banquet menus, VR to check menus.

Facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) Observed facility doing vacuum packaging of cooked pork, beef, raw fish. Fish cannot be sealed unless it is frozen before, during and after packaging, sealed fish was discarded using product disposition. Facility must discontinue vacuum sealing until id complies with the rules, VR to check.

Obtain a variance from the state committee for any specialized food processing method described in 8-103.11. A HACCP plan may be required. Observed no variance for vacuum sealing cooked meats, VR to check to see if procedure has been discontinued.