DOGWOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed and insert container of rice to be overfilled in the middle opentop refrigerator with the top layer of rice at 44-46F. Bottom layer below the fill line observed to be at 41F. PIC stated it had been in the unit since approx. 11am. No other items in the opentop were out of temperature. REPEAT. - Observed an insert container of raw shrimp in the refrigerated drawers across from the oven to be at a temperature of 52-55F. PIC stated it had been in the unit since 11am and that shrimp and grits is one of the more popular brunch dishes so they are often in and out of the drawer. No other TCS items in the refrigerated drawers or lowboy portion of the unit. REPEAT. - Observed an insert container of pickled onions to be in the opentop across from the flattop grill at a temperature of 45F. Item was in the front most spot of the opentop and directly across from the broiler at the cookline causing it to be the hottest part of the kitchen. Other items in the opentop observed at 41F or below due to not being directly in front of the broiler. REPEAT. - Observed an insert containers of cooked potatoes to be in the refrigerated drawers across from the flattop grill at a temperature of 53-59F. PIC stated that it is a popular item and that drawer is often opened and closed throughout service. Drawer is also directly across from the broiler on the cookline. REPEAT. CDI - All items above were 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 .

3-501.19 (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 on site at the time of the inspection for the items in the hotbox or steamtable that were held on time and time stamped 11am-3pm. CDI - EHS filled out TPHC written procedures with the PIC at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 an insert container of raw catfish filets to be cooling at a rate of 0.0 degrees/min in the refrigerated drawers adjacent to the fryers, which is a unit not designed nor approved for rapid cooling. PIC stated that it was prepared at approx. 1:30pm. REPEAT. CDI - PIC relocated to the WIC and placed the container on ice to rapidly cool. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the wiping cloth buckets at the salad and dessert stations to be stored directly on the floor at the time of the inspection. CDI - PIC relocated both containers to lower prep shelves.

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 an insert container used to store in use utensils in the cookline steamtable to be at a temperature of 114F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal insert containers and bowls to be wet nested on the clean dish rack.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC touch pieces of RTE lettuce with their barehands when attempting to assist the EHS in removing the container from the opentop refrigerator to check for date marking. CDI - Contaminated pieces voluntarily 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of potato gnocchi to be at a temperature of 46F in the cookline opentop refrigerator across from the oven. PIC was unable to state how long it was in the refrigerator for prior to the inspection. REPEAT. CDI - PIC voluntarily discarded. - Observed an insert container of raw marinating chicken to be at a temperature of 45F in the refrigerated drawers beneath the cookline grill. REPEAT. - Observed an insert container of pork belly to be at a temperature of 47F in the cookline refrigerated drawers across from the grill. PIC stated that it had only recently been brought up to the line to be used for the dinner shift. REPEAT. CDI - PIC relocated to the WIC to rapidly cool down. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple pans of cut romaine lettuce to be at temperatures of 48-50F and to be cooling in the salad station opentop refrigerator and salad station RIC. Cookline employees stated just cutting it and placing it into the containers prior to the inspection as they had run out during lunch. These units are not designed nor approved for rapid cooling and following prep must be placed into the WIC to rapidly cool. - Observed a container of shredded cheddar cheese to be at a temperature of 49F and to be cooling in the cookline lowboy across from the oven. PIC stated that they had just opened the bag and placed it into the plastic insert container to be held on the line. This unit is not designed nor approved for rapid cooling. CDI - PIC relocated shredded cheddar and all containers of cut romaine to the WIC to rapidly cool. 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 squirt bottles of oil and insert containers of spices/seasonings to not be labeled as to their contents at the cookline.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no min/max thermometer available on site for testing warewashing temperatures in the dishwasher at the time of the inspection. PIC stated all thermometers are kept downstairs in the banquet kitchen and no thermometer is kept in the Dogwood kitchen. CDI - PIC retrieved a min/max thermometer from downstairs to keep in the Dogwood kitchen for their dishwasher.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a deli slicer stored on a lower prep shelf with food debris and crumbs on the food contact surfaces. PIC stated he has not used the deli slicer in months and does not know when they will use it again. REPEAT. CDI - PIC placed dish at 3 compartment sink and PIC stated he will move it downstairs into storage. 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 3 trays containing approx. 10-15lbs of short rib each to be at temperatures of 45-46F on a speed rack in the WIC. PIC stated having removed the short ribs from its braising process at “around 10am” to then be placed into pans and into the WIC. PIC believed they had already been cooled down and did not state anything was actively cooling at the beginning of the inspection. CDI - Trays of short ribs removed from WIC and placed into the RIF to rapidly cool. Observed at 37-41F 20mins later. - Observed a container of pimento cheese stored in the lowboy portion of the salad/seafood opentop refrigerator at a temperature of 57-60F. All other items in the unit were observed at 39F or below. Employee stated having it out to prep before and had just placed it back into the unit to cool down. REPEAT. CDI - PIC transferred to a sheet pan and relocated to the WIC to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed both of the wiping cloth buckets in the prep area to be testing between 0-50ppm of quaternary ammonia. CDI - Buckets emptied and refilled with properly concentrated 200ppm solution.

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. - The floor at the cookline was observed to have a large crack in it, leading towards the floor drain at the cookline. - The floor in front of the grill area was observed to have a section of the floor missing, exposing the unsealed concrete below.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed peaches stored on a shelf in the WIC directly above cooked/RTE wings. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers stacked and stored as clean with tape/sticker residue on their surfaces. - Observed the cutting board to the tomato slicer to be stored as clean and to have visible food debris on its surfaces. CDI - PIC placed tomato slicer and pans with tape at the dishpit 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 2 insert containers of raw paddlefish stored at the cookline refrigerated drawers at temperatures of 46-49F. CDI - PIC moved to WIC to rapidly cool. 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 containers of mushroom risotto and an insert container of house made tomato jam in the cookline opentop refrigerators that were not provided with date marks. PIC stated both items were made the day prior. REPEAT. CDI - PIC date marked both items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a canister of butane fuel stored on the top shelf of a speed rack directly above containers of RTE croutons and almonds at the salad/oyster opentop refrigerators. CDI - PIC moved butane fuel to lower shelf.

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 3 bulk storage bins containing flour, sugar, and breadcrumbs that were not labeled as to their contents. CDI - PIC labeled containers.

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 chicken tenders in cooler on line was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date on pan. Improvement from last inspection so reduced to half credit. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Establishment needs to add statement that informs consumers that the items with the asterisk are served raw or undercooked. VR - Verification required within 10 days that menu is corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of cleaning chemical was not labeled. CDI - PIC labeled chemical. 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 Cooked peppers in were cooling at 68F in upright cooler. Use walk-in cooler or freezer to rapidly cool TCS foods. CDI - PIC moved cooked peppers to walk-in cooler to continue cooling. 0 points taken as peppers were cooling at a sufficient rate. REPEAT 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed some lack of control over kitchen processes and procedures as evidenced by improper handwashing, cold holding temperatures, and cooling. CDI: EHS recommended to PIC to utilize the food safety checklist linked below as well as designating a chef as the person in charge when PIC is managing other outlets. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility does not have record of staff training of employee health policy. VERIFICATION REQUIRED to ensure verification of staff training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee hand raw burgers and then change gloves and immediately handle tortillas. CDI: Employee was educated, doffed gloves, washed hands, and donned new gloves. Tortillas were reconditioned by placing all sides onto the flat top.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee get water for testing thermometer from handsink. CDI: Employee educated on handsink use. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near prep area. CDI: Papertowels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind ready to eat cauliflower in cooler drawer. CDI: Cauliflower voluntarily discarded. Eggs moved forward as not to contaminate ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hummus cooling in walk in cooler with 30 minutes left still at 77F. CDI: Product was moved to a shallow sheet pan and cooled in walk in cooler and then moved to reach in freezer when product was still not cooling at the required rate to meet parameters. Product was cooled to 39F in remaining time. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed middle prep unit on the line holding items above 41F. CDI: All food had been placed in units at 11am and was returned to the walk in cooler and cooled properly. Engineering was called to work on the coolers on the line. Technician arrived on site during the inspection and recharged unit with refrigerant. Observed lettuce and cheeses in prep top cooler holding above 41F. CDI: Items moved to walk in for cooling. EHS recommends adding these items to TPHC procedures already on site if items cannot be maintained at 41F and below. Cooler was maintaining all other foods at 41F and below. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days to ensure coolers are maintaining temperature. PIC stated that they are replacing coolers as a part of the renovation. 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 Observed multiple items throughout facility held past 7 days including but not limited to remi (12/3), hot pickled red onions (12/3), marinated tomatoes (11/20), hummus (12/1), roasted corn (11/28), hot pickled peppers (11/24), roasted cauliflower (12/1), and duck confit (11/29). CDI: All items held past 7 days were voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 no date mark on cooked pork shanks in walk in cooler, on milk in reach in cooler or on goat cheese in cooler drawer. CDI: Pork shanks date marked with yesterday when they were cooked and milk and goat cheese date marked with date of today as they will be held more than 24 hours. Observed no date mark on brie in prep top. CDI: Brie was 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 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 hummus cooling in a tightly covered, deep container. Observed shrimp cooling in a tightly wrapped deep container. CDI: Product was uncovered and placed on a sheet pan for cooling. Hummus was moved to the reach in freezer. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in middle prep cooler.

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 no label on bulk sugar and salt/pepper mix in prep area. Observed no label on squeeze bottle of oil. CDI: Items labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 0ppm quat. CDI: Buckets refilled with properly concentrated sanitizer.

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 below 135F. CDI: Water heated to over 135F.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on reach in coolers and cooler drawers on the cook line. Observed cracked ice scoop holder. Observed Pepsi cooler broken in the IRD area. PIC stated that a work order has been placed and Pepsi is scheduled to fix the equipment. REPEAT VIOLATION New coolers are on site but have not been installed to replace ones with broken gaskets.

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 non food contact surface of slicer with food debris and build up. Observed 2 stickers on outermost stacked pans. CDI: Pans rewashed. Observed walk in cooler fan covers with build up. Observed some food debris and build up on gaskets on the cook line. Ensure more frequent cleaning.

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 walls with broken and missing tiles in several areas. Observed some missing grout on floor tiles in prep area. Observed touch up paint needed to door thresholds throughout facility. Facility is going through an extensive renovation.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw duck stored above container of shucked oysters on speed rack in walk-in cooler. Do not store raw poultry above raw seafood. CDI - Oysters moved to seafood shelf. 0 pts. 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 Packaged wraps, salads, and boiled eggs measured 43-48F in small tabletop coolers. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated the food was put in the unit 2 hours ago so the foods were moved to walk-in cooler to cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pork belly in walk-in cooler was prepared on 9-16 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pork belly. Kept at 0 points due to improvement from last inspection. 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 .

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Bottled juices in self-service cooler were missing warning labels that the juice is not pasteurized. CDI - PIC printed off juice warning labels and placed them on bottles during inspection. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Some stacks of clean metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. 2 torn gaskets observed on cooler door/drawer on line. Replace the torn gaskets. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Half and half and milk cartons in small cooler at Starbucks measured 47-51F. TCS foods in cold holding shall measure 41F or less. Employee stated items were removed from working cooler at 9:45AM. CDI - PIC moved warm cartons to working cooler as corrective action. Staff will work from this cooler until the smaller cooler is repaired. 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 .

3-501.18 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 Turkey sausage in walk-in cooler was prepared on 3-29. Hummus in walk-in cooler was prepared on 4-3. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in line cooler still had stickers on them. Also, employee observed cutting brussel sprouts out of box without washing first. Food employees must wash fruits and vegetables thoroughly before use. Remove stickers during wash process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some metal pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hand washing sink beside dish machine is leaking. Repair leak. 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 Observed salmon and yogurt cups cooling in sauté make table and grill make table. Product prepared 10:45am and 10am. CDI: Education provided and product moved to freezer for rapid cooling (<41F). 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE wing sauce and spinach. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one box of unwashed produce stored over RTE foods in WIC. Ensure unwashed produce is stored below RTE foods.

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 food residue on large can opener and on interior of stainless steel pan stored as clean. CDI-Items were moved to dish area to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine. Increase cleaning frequency and thoroughness.

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: 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 opened RTE sausage links and patties without date marks. PIC stated sausage was opened yesterday and intended for use tomorrow. Observed sliced buffalo mozzarella and fruit cups without date marks. Employee stated these were prepared today. Observed opened high moisture cheese without a date mark. Employee stated this was opened yesterday. CDI-Correct date marks were added to RTE TCS foods. 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 crispy feta from 7/25, marinated cut tomatoes from 8/1, and sliced turkey from 8/2. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 large amounts of cut melon, cut tomatoes, pimento cheese, chicken, and other TCS foods that were prepared earlier in the day that were tightly covered while still cooling. CDI-EHS explained improved cooling methods with staff, and all TCS foods were uncovered and vented to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken that was thawed under running water at 85F. CDI-Education was provided and facility will thaw under refrigeration moving forward.

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 unlabeled squeeze bottles near prep line. Ensure all working containers are accurately labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with produced stickers in reachin with other cut produce. Ensure stickers are removed when washing produce. CDI-Employee washed avocados and removed produce stickers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. CDI-Containers were separated to facilitate air drying.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw veal stored on shelf above ready-to-eat crab in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw veal moved to bottom shelf. 0 pts. 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 is not been labeled, or if the label is incorrect. -P 2 containers of marinara were dated 5-3 and 5-1 in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. 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 .

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Juices need warning label. VR - Verification required within 10 days that bottled juices have warning that is listed above.

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. 2 employee drinks observed on prep table beside large sandwich cooler. Do not store employee drinks where they can contaminate food. 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. 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 . Large container of marinara sauce measured 48F after cooling overnight. 2 large containers of stew measured 48-51F and were cooling overnight. TCS foods must be cooled using shallow pans or containers of ice wands/ice baths. CDI - Both items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Almond milk, half and half, and milk in Starbucks cooler measured 43-51F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods that were above 41F were discarded and TPHC form filled out to use until cooler is repaired.

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 . Marinara sauce and stew were both cooled overnight in walk-in cooler in deep containers. Cut cantaloupe and cut honey dew were cooling in sandwich cooler top at 43-47F. Use walk-in cooler to cool TCS foods, not sandwich coolers. Large portions of TCS foods shall be spread out into shallow pans to cool rapidly, or use ice wand or ice bath. CDI - PIC discarded stew and marinara. Cut melons placed on speed rack in walk-in cooler to continue cooling. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on drawer coolers on line. 0 pts.

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.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Starbucks employees stated that pitchers for steaming milk are cleaned in dish area at end of day. Ensure utensils used for TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC will take utensils from Starbucks back at 12PM at the 4 hour mark. 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 . Ham (11-6), puttanesca sauce (11-7), pimiento cheese (11-1), and cooked onions (11-7) were past 7 day hold time. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 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 . Portioned salads were cooling in upright cooler with lids on containers. Use equipment that is designed to rapidly cool foods, such as the walk-in cooler or freezer to cool TCS foods. CDI - Salads moved to walk-in cooler to continue cooling. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting brussel sprouts directly out of box without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on drawer cooler on line. 0 pts.

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 . Observed half and half opened yesterday with no date. CDI - 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 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 almond milk with date mark of expiration date on container. CDI - Item was relabeled to reflect 7 days from opening. - REPEAT - 1.5 - * Points remain the same due to continued improvement *

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed breakfast sandwiches and milk at starbucks held on TPHC without labels marked. PIC stated they recently switched from using stickers due to a film it was leaving. CDI - Times are to be marked on white board inside of JP charlotte. Times marked during inspection. Facility may include a white board at Starbucks to reflect the milk time. Current TPHC procedures are correct. - 0 -

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 single service trays stored on floor by bar WIC. CDI - Items moved off of floor. - 0.5 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee wash hands and then use freshly washed bare hands to turn off unclean faucet handles without use of a barrier before returning to food handling duties. CDI - PIC directed employee to re-wash hands and use paper towel to turn off faucets.

5-205.11 (A),(B) Handsinks may only be used for handwashing.-Pf. Observed ice accumulated in basin of hand sink at front line and food debris accumulated in basin of hand sink in back area. CDI by education / discussion with PIC and employees. Do not use hand sinks for purposes other than washing hands.

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 shrimp denoted on menu with consumer advisory and no parasite destruction guarantee available. CDI - consumer advisory removed from menu item as PIC noted it will be fully cooked going forward.

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 pan of cooked sausage dated 1/31, pan of white bean mixture dated 1/28 and pan of cooked butternut squash with no date mark in front line coolers. CDI - items discarded. Significant improvement noted in date marking observed, Overall system appears to be in use as required. Points decreased and no escalation to risk control plan at this time. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical employee identified as peroxide disinfectant with no labeling present. CDI - product discarded. REPEAT

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. 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 packages of cut fruit, salads and sandwiches prepared in establishment placed into grab and go cooler in lobby Starbucks area with incomplete labeling missing place of business and with sandwiches missing allergen information. CDI - labels re-printed during inspection to include allergen information and place of business.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives wedged between pieces of equipment and in use grill tongs hanging from oven drawer handles with food contact surfaces extending into walking path of grill area resulting in tongs brushing pants legs. Store in use utensils in a sanitary manner.

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 on exterior surfaces of clean pans and other utensils stored as clean. Some improvement noted as they are in process of transitioning to dissolvable labels, however, tape still in use and residue still observed to be present. REPEAT

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Upon arrival to conduct inspection, no PIC present in establishment. Front of house manager, Franco, arrived from meeting during inspection. Franco is a certified manager, however, he was not familiar with current operation within the establishment and was unable to answer questions related to food handling practices observed by EHS. EHS observed various non compliant items including cooling, sanitizing of equipment and utensils, consumer advisory, and more which are all responsibility of PIC. Other certified managers present in the building but all were in meetings or working in main kitchen and not involved in any activities of JP Charlotte. CDI- managers arrived during inspection who were able to answer questions and make corrections when necessary.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels available for use at bar hand sink. CDI- soap and towels replaced during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flat of raw unpasteurized shell eggs laying on top of liquid egg product in walk in cooler. REPEAT - points reduced to half as all other food storage was observed to be in compliance during inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine hot water sanitizing temperature to be at 157f at beginning of inspection. CDI - PIC contacted engineering who adjusted machine booster heater. EHS observed hot water sanitizing rinse temperature at 180f on holding thermometer at end of inspection. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - can opener removed to dish area 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. Observed cut honeydew melon cooling in WIC at 50f still at 50f after 30 minutes. CDI- melon uncovered and relocated to allow to properly cool. Melon observed to be at 44f within an additional 30 minutes. Melon would not have properly cooled without EHS intervention. 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 pan of oatmeal cooling in WIC at 91f. When asked, no one could describe when the product had been placed into cooling. Employee arrived and cooked oatmeal and placed into cooling possibly prior to 7am but no one could describe the time or process used to EHS. CDI - oatmeal discarded as time temperature taken was 10:05 am and unable to determine if product met 2 hour cooling rate from 135 - 70f.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pot of sausage gravy holding on stovetop at 118f. CDI- gravy discarded as no employee could describe when the product was heated initially today or how long the product had been on the stovetop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items on prep top used for omelet station holding above 41f. See chart. Observed all TCS foods in cold drawers at end of cook line near fryers holding above 41f. Ambient air temperature of the drawer unit lowest recorded 43f. Observed cut melon and yogurt in prep top and cut watermelon and shredded cheese in drawers of prep cooler across from pizza oven. Melon, yogurt, shredded cheese, and cut watermelon all in unit overnight discarded. All omelet items allowed to remain in use for breakfast as cooler was stocked at 6:30 am and breakfast ends at 10:30am. Items discarded at 10:30. TCS food items held in drawer unit overnight discarded and items placed into the unit today allowed to be used through breakfast then discarded. Verification required. Observed pan of cut spinach sitting out on countertop at 86f. No employee could describe how long spinach had been out of temperature control. Spinach discarded. REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in permit action or the implementation of a risk control plan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed numerous TCS foods throughout cold holding units including WIC and various prep units with no date marking present or with date marking present which exceeds 7 days including crab cake base, tofu, various house made aiolis, most items in working containers on prep top, quinoa, and more. Observed various items with expired date marking in use in prep coolers and stored in WIC. Items with unknown or expired prep dates discarded. Items with prep dates that could be verified were date marked. Overall date marking system needs to be reviewed and staff trained on date marking standards. Verification Required. Full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or the implementation of a risk control plan.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed breakfast menu offering “Eggs Cooked Any Style” with no consumer advisory denotation present. EHS confirmed are raw shell eggs and can be served undercooked upon request. CDI - Consumer advisory asterisk added to menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical with no labeling present at bar area. CDI - bottle labeled during inspection.

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 deep pans of cut melons and pan of oatmeal cooing covered in plastic wrap and on low shelving/on speed rack blocked from air flow. CDI - melons uncovered and relocated to area with air flow to allow quick cooling. Oatmeal discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout. Contact PCO for service.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths used repeatedly by front line employee not placed into sanitizer solution between uses. Once a cloth has been used, place it into sanitizer solution if it will be used again or remove it from the area to the soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed employee use unwashed berries directly from unclean commercial packaging for customer service. Wash all produce items that are not received in ready to eat form including berries.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed significant label adhesive residue on exterior surfaces of food containers stored as clean. PIC noted that they were unable to purchase dissolvable labels so are using blue tape which is hard to remove.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3 part sink no meeting temperature requirements. Initial check of water resulted in 117f which decreased to 105f. Additional checks of water temperature at 3 part sink resulted in water temperatures varying between 98f and 103f. Minimum temperature of 120f necessary due to mechanical dish machine requirements. Verification Required. Manual dish washing must be completed in downstairs 3 compartment sink (Westin Main Kitchen) until water temperature is sufficient at the JP Charlotte 3 part sink. At time of inspection, dish machine was boosted to operate wash/rinse/sanitize at proper temperatures. All utensils and equipment items must be cleaned and sanitized using the dish machine or taken downstairs if manual washing is required.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed food employee washing knife inside of hand sink. CDI- educated employee on proper place to utensil washing. Knife was placed in dish pit. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE foods in walk in cooler. Observed raw chicken over produce in reach in coolers adjacent to the grill. CDI- food items were rearranged as needed for compliance. REPEAT - 3 points. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomatoes on self service cold line being exposed to possible customer contamination. CDI- plastic covering was placed on food item during the inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was not properly dispensing hot water at 160F when checked. Dish machine was currently washing dishes in damaged dish machine. Facility is to not use dish machine until servicing is done. Facility is aware that they have 24 hours to have this adjusted due to the amount of dishes that goes through, washing, rinsing and sanitizing. Update:Facility serviced prior to the end of the inspection. No VR needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Honey dew and guacamole was cold holding at >41F near cook line. Observed buttermilk ranch left on counter at ambient air temps. Jugs of milk had to be discarded due to cold hold unit cold holding foods at 43-44F. Blue cheese and tuna was cold holding at >41F inside of reach in 2 door unit. VR/CDI/REPEAT. Out of temp foods were voluntarily discarded. Tuna was moved to walk in cooler to cool. Will return to check on compliance of 4 door refrigeration unit housing milk. REPEAT - 3 point.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs./3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P -Pf Observed some tcs foods such as purees and other dishes in the refrig. drawer onsite for 8 days. Observed no date on rice grain in the back of the cold hold unit near back prep area. CDI- food items were discarded as needed. REPEAT. Adjust violation or risk losing double points along with being placed on risk control plan for date marking moving forward. -1.5 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored in the back of the cooler drawer so that when staff pull it out it comes over the ready to eat food items. CDI: Salmon relocated to front of drawer. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat food in reach in adjacent to salad cooler. Observed unwashed vegetables stored over ready to eat items in walk in. CDI: Items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in coolers above 41F in prep top coolers. Some items in coolers were below 41F. PIC determined that when loading the coolers items were stored on the counter/cart before being placed in the coolers. CDI: Employees educated on bringing fewer items out at a time. Observed server cooler holding items above 41F. Air temp was 46F. CDI: Cooler turned down and product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on tomatoes, brie, or pork from yesterday. CDI: Products labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salmon from 7/28, cauliflower from 7/30, pasta salad from 7/31, onion dip from 7/20 and 7/30, and goat cheese from 7/29 in various coolers throughout facility.CDI: Products voluntarily discarded.

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 no TPHC procedures or marking for hollandaise or omelet station set up near private dining. CDI: New procedures and tracking chart created during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed breakfast, lunch, and dinner menus missing disclosure portion of consumer advisory. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar area. EHS recommends increasing frequency of pest control.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drink stored over customer food in reach in. CDI: Drink voluntarily discarded. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food on buffet with ineffective sneeze guards, covers that are not self closing, and with no covers at all on oatmeal toppings. Observed unattended omelet station table with food under no covering. CDI: An attendent was placed at station. PIC stated that there is normally a person standing in the area that does not leave and can intervene if food becomes contaminated. This designated person was performing the walk through with inspector today. An attendent or proper food shields are necessary to the buffet operation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter at grill station.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop for granola down in granola. CDI: Scoop moved to standing position in granola.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape build up on some containers stored as clean at the dish area. Observed interior of line cooler drawers in need of cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor to wall juncture damage near IRD reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with visible food debris stored as clean. CDI took to rewash.

4-501.11 Maintain equipment in good repair. Observed three gasket on lowboy cooler upfront in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units 1 and 2 in need of resurfacing or replacement.

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 black build up at caulk line at dishmachine. -0 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in server station to left of cook line. CDI: Paper towels provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure asterisks for burgers on lunch and dinner menus and no verbage linking the disclosure asterisks to the reminder text. VERIFICATION REQUIRED within 10 days to determine compliance.

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 grilled chicken cooling on a tightly wraped sheet pan in walk in unit. CDI: Pan vented to faciitate rapid cooling. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed damaged metal ice scoop at main ice machine. CDI: Scoop discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages holding at 121F in hot drawer on cook line. CDI: Sausages reheated to 165F in oven and placed back into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs, pooled eggs, and cheese in a flip top unit on the cook line holding over 50F and observed half and half and several salad dressings holding between 48F and 50F in reach in unit on back line near in room dining. All out of temperature items were voluntarily discarded. PIC stated that maintenance would be called shortly. VERIFICATION REQUIRED within 10 days to ensure long term compliance. 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 chicken confit expired 08/07, hummus with no date, mushrooms expired 08/07, and grilled onions expired 08/05. CDI: All out of date or undated items were voluntarily discarded. 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 sausage, hollandaise and other breakfast items from cook line cooling in covered pans insie of a cabinet within walk in unit. CDI: Breakfast items removed from cabinet and placed onto speed racks with ice 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 unlabelled dry spices on cook line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in space between prep unit and prep table.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility's QAC test strips expired in May 2018. CDI: PIC obtained more strips from main kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, breaded mozzerella, and chicken strips holding above 45F in cold unit at far left of cook line. CDI: All items were removed and sent to walk in for proper cooling anda work order was placed for cold unit. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 with dates indicating a shelf longer than 7 days. Out of date items included lettuce for 03/25, tomatoes from 03/27, brie from 03/26, and fingerling potatoes from 03/27. CDI: All out of date items were volutarily discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in cold holding unit to far left on cook line. CDI: Thermometer installed. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on after the washing process.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups behind bar displayed with lip contact surface exposed to potential contamination from air.

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 dish washer not washing hands after handling soiled dishes and attempting to wash hands with pre-rinse sprayer when notified by EHS that hands needed to be washed. CDI - PIC instructed handwashing in the handsink. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the bar handsink and the first sink to the right of the kitchen entrance. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink at less than 150 ppm quat concentration. CDI - PIC instructed refilling of sink to 250 ppm. PIC also instructed dish washer to watch dilution of the sanitizer from leaking swivel faucet. -1.5-

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 TPHC form for breakfast bar without instructions for hot bar items, such as sausage and eggs. CDI - TPHC form emailed today to include hot bar items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped and overstacked TCS foods cooling, such as cut tomatoes, in the walk in and flip top. CDI - PIC split overstacked pans and loosened wrapping to facilitate cooling. -.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed low boy and one newly installed cooler near the bar without ambient air thermometer. CDI - PIC installed thermometers. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of sauces and spice containers at the cook line. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored directly on the floor in the bar. -0-

5-205.15 Maintain a plumbing system in good repair. Observed one clogged handsink and one slow draining handsink in the kitchen and leak at 2-comp faucet. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the HVAC vents throughout the kitchen. -0-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed a wet towel covering lettuce. CDI- PIC voluntarily discarded the lettuce.

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 soup in an ice bath at 81F. According to employee the item had been cooling for 3-4 hours. 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 pork and blanched fries without dates. CDI- PIC was able to back date the items since they were prepared yesterday.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed an employee working with RTE foods and cooking with a bracelet on.

4-904.13 Preset Tableware - C- Observed all preset tableware unprotected on tables.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several if not all cutting boards in need of replacing or resurfacing do to deep cuts and grooves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine at 0 ppm Cl. CDI- PIC took dish machine out of use and directed employees to take all glass ware to dish pit in the back kitchen. EHS observed sign posted. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed potato, produce, and meat slicer all soiled with food debris. CDI- PIC broke down all equipment and moved it to the dish machine area to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- See temp chart- Observed sausage mozzarella cheese, sprouts and bri cheese all above 45F. All items were stacked to high in the unit CDI- PIC voluntarily discarded these items. NOTE; In 2019 all TCS items must be held at 41F or below. If not a violation of this rule will occur.

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- Observed pasta dated 4/16. Also observed sliced turkey, pork and chicken not date marked. PIC was unable to provide dates of preparation. CDI- PIC voluntarily discarded the items.

3-502.11 Obtain a Variance for specialized processes.-Pf- Observed sous vide equipment in facilities kitchen. Through conversation PIC stated equipment was used one time for an event and then stated equipment is being used as a goal for another chief to meet this year. A VR will occur no later than 5/3/17 so that the facility may provide EHS and regulatory authority with documentation of what the equipment is being used on.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- See number 27. A VR will occur no later than 5/3/17 to ensure facility provides EHS and regulatory authority with documentation on sous vide processes.

6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed fruit flies throughout the facility.

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

4-501.11 Maintain equipment in good repair. - Observed several split gaskets throughout the facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed base boards missing in bar area. Also observed a few absorbent tiles throughout the facilities kitchen. 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 chipping floor throughout kitchen area.

6-301.14 Post a handwash sign at each handsink. 0pts- Observed no handwashing sign at handsink in bar area. PIC was given a handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 Pts- Observed a potato slicer and produce slicer soiled. CDI- PIC moved both pieces of equipment to dish pit for cleaning.

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 0pts- Observed two containers of pimento cheese dated for 1/21. CDI- PIC voluntarily discarded the item.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P 1pt- Observed fruit on buffet table without covering or shielding. CDI- PIC removed fruit from display since breakfast was almost over. PIC stated they would provided shielding before placing food on table.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- Observed floor damaged on cook line. PIC stated a work order is in place for floor repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Kale and lettuce at greater than 45 degrees CDI products discarded. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit 1 in need of gasket replacement in all three doors. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in hot holding at 119 degrees . CDI reheated sausages see temperature chart above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made garlic oil being held at room temperature . CDI by instruction and product was discaded. -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 prepped sandwhiches on cook line held for 9 days and should have been only held for 7 days. CDI product discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of replacement or resurfacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks on cook line one in prep line above food other on top of serving line. CDI discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed canned tuna which was opened and placed in container on 02-05-16. CDI PIC discarded . Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices unlabeled on grill line. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on salad prep unit and IRD reach in . -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on grill line in need of resurfacing or replacement. -0 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle sausage with ungloved hand. CDI

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 mussels stored in reach in unit without tag. CDI tag found and put back with batch until empty.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine soiled with debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates on wall by dish machine soiled wth debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheddar cheese, swiss cheese, cooked onions, ham, goat cheese and other items in prep top that were above 45F. All other units and reach in units in working order and food temperatures adequate. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed spaghetti, wheat pasta and cooked carrots not dated and proscuitto chub and tuna that was held for over 7 days. CDI items dated and discarded. 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 meats not recorded as part of time procedures and time recording sheet pre-dated all start times at 6am. Facility stated about 5 minute variation of when food put on time. CDI meats added to TPHC procedures and instructed facility to get rid of pre-timed sheets and manually recorded them every time a food items is placed out on time.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed duck fat stored below raw meat and short ribs stored below raw fish. CDI items relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Ensure thermometer is cleaned before and after use. Observed employee use thermometer without cleaning. CDI thermometer cleaned.

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 quinoa, garlic puree, red pepper ranch, and cabbage held over 7 days. CDI items discarded. Observed short ribs that did not have the date when pulled from the freezer. CDI item dated. Observed mushrooms, pasta, grilled chicken, and garlic paste that had the date when food put in prep top and not when food prepared. CDI dates changed. Carry dates from when food prepared to reach in units.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tuna poke taco that uses raw tuna without an asterisk. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the cutting board where food was sliced.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without handwashing. CDI hands washed gloves changed. Repeat.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted at bar handsink.

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 facility without parasite destruction letters for salmon. CDI PIC called Buckhead and Inland representatives to provide letters.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored over RTE foods in walk in unit. CDI items rearranged in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility glassware, soda gun, and lemon slicer soiled with food debris.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside reach in coolers in bar storage area and reach in drawers soiled with food debris. Repeat.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees put on new and change gloves without hand washing. CDI hands washed gloves changed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buerre monte hot holding at 121F. CDI item discarded.

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 wings without a date. CDI item dated.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed yellowfin tuna on menu not dated. Verification required.

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 food debris in the dry storage unit and on the floors.

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 eggs, hashbrowns, sausage, and grilled chicken at between 121-110F. CDI items discarded.

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 smoked salmon, turkey, brie, melon, hollandais, and salami on counter in front of cook line at room temperature. CDI items discarded.

3-501.19 Time as a Public Health Control - P,PF. Facility shall follow procedures for TPHC. Observed facility with food items out at room temperature that were not labeled according to their TPHC procedures. CDI items discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw or undercooked animal foods shall be noted on the menu with a discolusure, reminder, and asterisk. Observed breakfast menu missing disclosure. Verification required.

2-301.14 When to Wash - P. Hands shall be washed before donning gloves for food prep and between handling soiled and cleaned utensils. Observed employee handle soiled and clean dishes and put on gloves without handwashing. CDI hands washed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw burger meat stored over cooked chicken, and angus beef stored over sauce in cooler. CDI items relocated to proper location.

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 soiled slicer. CDI slicer broken down for washing.

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 should be 45-41F or below. Observed mixed greens, lettuce, chicken panini, cooked onions, cut melon and cantaloupe above 45F. Prep coolers at cook line and salad station at 50F. Items were moved from prep units and into cooler for cooling. Observed grits made the previous day at 51F. CDI grits discarded.

3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance showing methods of compliance with 3-501.19 b(1-3). Observed facility using time for sausage, eggs, salmon, and other cooked foods at cook line. Had written procedures for food items but did not list procedures for marking food and the amount of time it will be held. CDI provided TPHC sheet to fill out and have at facility.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed hashbrowns 115F, marinara 108F, sausage 124F, CDI by discarding.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open milk, cream, leafy greens 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 some menus had been printed with correct consumer advisory, other menus missing disclosure, CDI, menus that were incorrect were pulled for reprinting.