UNCC S A C/HOSPITALITY KITCH.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no vomit/ diarrhea plan. CDI- EHS provided copy via email. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS provided handout. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of the handsink. CDI - car was relocated. Handwashing soap dispenser was not properly working. PIC placed a work order for replacement.

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 PIC did not have TPHC temps for TCS hot food made in the main kitchen. CDI - PIC contacted the main kitchen on campus and they provided a photo of the final cook temps and times on their TPHC log sheet. Ensure this sheet is with cold and hot products transferring from the main kitchen to the hospitality kitchen at all times.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no food thermometer. CDI- Got thermometer from downstairs. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either handsink in kitchen. -CDI- PIC provided paper towel at handsink. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no vomit/diarrhea cleanup plan. -CDI- EHS provided plan to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either handsink in kitchen. -CDI- PIC provided paper towel at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salad stored in reach-in holding cabinet at 49F. PIC stated salad was placed there 30 minutes ago and would likely stay there for another hour. Holding cabinet was not a cold holding unit. -CDI- PIC placed salad in WIC for rapid cooling. 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 .

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 hole in the wall near the front double door entrance. Fix wall.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee drinks stored on dish machine and prep top. -CDI- PIC removed items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy for hospitality kitchen. Put policy in place for kitchen. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit diarrhea plan. Get plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 all food on TPHC without time procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items in the hot boxes. CDI- Time stamp placed on the items.

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 hole in the wall near the front double door entrance. Fix wall.

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 exteriors of cooking equipment downstairs. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hand washing sink beside dish pit is slow to drain. Repair sink. 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 peppers and beans cooling while covered. CDI- Items uncovered 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 .

5-205.15 Maintain a plumbing system in good repair. Observed sink near the dish pit clogged. Sink is usable but slow to drain. Get fixed

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employee health policy at facility. PIC did not know illnesses. EHS left copy of health policy

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 Obsereved no vomit/ diarrhea plan. EHS sent plan to facility.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets scattered throughout kitchen on shelving and areas that contained food service items.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink in employee restroom without hand soap. CDI added hand soap.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - observed multiple dead/trapped german cockroaches on top of dish machine.

4-501.11 Maintain equipment in good repair. observed dish machine conveyor stuck during inspection. CDI repaired after inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. In use facility dish machine only reaching a maximum of 148F for final rinse. Return visit by 12/8/17 to check for repair. PIC Terry Smith was advised that dish machine may be used for tonights event to wash and rinse, and all vats at 3 comp sink may be used for sanitizing until dish machine has been repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One bowl of salad at buffet 1 not under temperature control. Observed salad being prepared at start of inspection. CDI- Salad placed on time hold as corrective measure for tonight; discussed ongoing use of time for buffet items with PIC. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on stored items on side areas of main prep kitchen. PIC advised that areas are not being used tonight. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee coat stored on facility wrapped clean linen, one closed employee beverage stored co-mingled with packaged butter packets in reach in unit. CDI- all storage corrected. (0pts)

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed a wiping cloth bucket at 0ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving bowls stacked while wet on the storage shelving unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside the reach in hot holding cabinets.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed in facility employee restroom in need of cleaning. PIC stated this is placed out of order for a work order.

2-301.15 Only wash hands in handwashing sink.-PF Observed the dish washing employee wash hands at the pot sink using soap from the wash solution dispenser. CDI by redirecting to the handsink. And providing soap at the nearest hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the dish washing area. CDI by providing.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Head chef stated that fried chicken is partially cooked at CAB below 165F and then finished off in oven at Hospitality kitchen. PIC stated that an approved procedure for non continuous cooking of chicken has been obtained but paper work was left at CAB. CDI by final reheat to 171F while onsite. VR- Provide documentation of approval within 10 days.

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 Approved procedure states that time starts when the product is removed from temperature control for catered items. Observed arrival times and temperatures of hot products meeting critical limites (135F and above) for start temperature and time of when the products left CAB, however cold products where listed at temperatures as high as 60F. Including cole slaw at 60F and wedge lettuce at 60F. According to the PIC these temperatures were recorded after being received from CAB and handled. CDI- since recent times of arrival were noted these products were rapidly cooled down prior to serving. Items were cooled down to 45F by departure. Large vat of cole slaw was broken down onto sheet pans and measured at 51F prior to departure.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the facilities thermometer would only read in Celsius and staff was not certain of the correct temperatures in C, a large quantity of food was improperly being cooled and not monitored, bar staff did not have any available place to wash their hands, and consumers are not being notified to use clean tableware as part of the buffets. The PIC is responsible to ensure that these items are done correctly and corrected.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P . Observed a food employee recontaminate their hands by turning off the water with their bare hand after washing. CDI. - correct hand washing.

5-204.11 Hand washing sinks shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area. Observed a bar where ice was being scooped for drinks. There was no handsink anywhere near this area. Food is also staged behind a curtain in this area. RVR. Discontinue the handling of food ice in this area.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed an uncovered sheet pan of dessert in the freezer. CDI- discarded.

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 caramelize onions at 69F, deep containers of gravy/demi at 110F, and cooked carrots and mushrooms as warm as 60F. All had been prepared as early as 1pm in a different kitchen. CDI - discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various pans of green beans, beef, and potatoes between 110-130F. Approximately 1/3 of all pans of food on the buffets were out of temperature. No time system were used and sternos were not sufficient. Food was to be discarded within 4 hours and before the end of the inspection. Facility must provide a sufficient way to keep TCS food at or above 135F or put the food on time. RVR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cold foods on the 3 buffets were not held under temperature control including cheese and spinach. Temperatures were as warm as 63F. Food must be held cold or a time system implemented. RVR. Observed cut leafy greens that had been transported from another facility and was not in the walk -in as warm as 59F. Goat cheese also 58F. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shall ow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have sufficent equipment in use to ensure that cold foods on the buffet stay at proper temperature. VR.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed buffets in 3 areas unprotected. Buffets consist of open containers of food on tables. According the PIC, extra money can be paid for access. These areas require protected. RVR. Plan review is required for the addition of equipment. Please contact 704-336-5100.

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

5-202.13. An air gap between the water supply inlet and the flood level rim of the sink shall be at least twice the diameter of the inlet and not less than 1 inch. Observed a spray nozzle hanging down in the bottom of a sink. CDI - removed. 5-205.15 Maintain a plumbing system in good repair. Observed a spray nozzle cracked and leaking water.

6-502.12 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 cleaning needed of floors throughout the facility. Repeat violation.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a dessert tray in the walk in freezer stored on the bottom shelf uncovered. CDI by voluntary disposal.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoops and clean glassware stored near the prep sink and on a prep table with water and debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the equipment used to transport food and the grill.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walk in cooler floors and floor under the prep tables.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees coat stored on shelving over clean glassware and silverware.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on pans stored as clean. CDI by removing stickers and wash, rinse, sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold build-up on cooler door gaskets. clean.

6-502.12 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 oil like substance on the floor of walk-in cooler. Clean.

Properly store employee drinks. Observed coffee cups and water bottles stored with sugar and clean plates. CDI- removal.

Provide paper towels at all handsink. Observed none available at the end of the cook line.

Properly store employee personal items separate from food and utensils. Observed employee purses, coats, cell phones, etc stored with sugar, salt and pepper shakers and other clean utensils.

Remove layers of plastic wrap when cooling. Observed lettuce cooling with plastic wrap tightly covering. CDI- educated and removed.

Observed an opened bag of sugar. REPEAT

Properly store soiled rags. Observed dried and wet soiled rags throughout.

Observed single service plates in boxes stored on the floor.

Clean inside all the prep cooler, hot holding units and the handsink.

Clean the floors, walls and ceilings. REPEAT

6-501.111 Controlling PestsControl the presence of fruit flies in the back/storage area of the kitchen. Clean all possible harboarage areas noted in #47 and #53. Facility is to provide documentation of treatment.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved an opened bag of sugar.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsClean inside stationary cabinets and hot holding cabinets.

6-501.12 Cleaning, Frequency and RestrictionsClean the floors in the back area and underneath equipment. Clean all floor drains.