SPECTRUM CENTER MAIN KITCHEN/FOUNDERS/PREP KITCHEN

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling rack being stored in front of hand sink at dish area. CDI: Rolling rack was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed strawberries with white build up. CDI: Strawberries were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored above queso and raw beef being stored over cooked chicken inside walk in cooler. Observed raw shrimp being stored over pasteurized crab and raw sausage over cooked chicken inside reach in cooler in prep kitchen. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of mashed potatoes and chicken wings in hot boxes below 135F. CDI: Items were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed tuna and beef thawing submerged in water above 70F. CDI: Items were moved to walk in cooler.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes hot holding below 135F. Hot box was set low. CDI: Mashed potatoes were reheated above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical not labeled. CDI: PIC voluntarily discarded item

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed out with ROP packaging still intact.

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at (1) hand sink in flight deck kitchen. CDI - Employee provided disposable hand towels to station. 0 demerits due to improvement since last inspection. -0-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to recently prepared mashed potatoes <°135 F in the hot holding cabinet. CDI - PIC instructed food handler to reheated items >°165 F. 0 demerits due to improvement from previous inspection. -0- 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 sliced tomatoes (1/30-2/5) and lettuce (1/31-2/6) being held for resale in the facility past expiration dates and no date labels for portioned cups of garlic parm in flight deck kitchen reach-in unit which was prepared on 2/7. CDI - Allowed portioned garlic parm to be date labeled. Remaining expired foods were voluntarily discarded by PIC. -1.5- 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.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple TCS applicable foods made today cooling inefficiently due to being covered with several layers of cling wrap, lidded, inside deep plastic containers and in high volume/density in the walk in coolers. Refer to temperature observation chart. CDI - Foods divided in to smaller portions, left vented and/or transferred in to the walk-in freezer to cool down towards <°41F. -1- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor inside of the walk-in cooler. CDI - PIC removed from floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food handler without effective hair restraint cutting lemons in the prep kitchen. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed two non-functional prep units at flight deck kitchen. Both were not in use during inspection. PIC states that foods are being held out on 4 TPHC at these stations. Repair equipment. -0.5-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed (1) missing ceiling tile above the dry storage area in prep kitchen. Provide. 0 demerits due to improvement from previous inspection. -0-

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. 6-301.14 Post a handwash sign at each handsink. Observed newly permitted prep kitchen missing soap and paper towels to three hand sinks. 1 of 3 missing hand washing signage. CDI - Employee instructed to provide materials to each station. Signage provided to facility during today’s inspection. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken wings over ready to eat ham in the blast chiller and raw chicken wings over cooked chicken wings on speed rack. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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. 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 sliders and caesar salads cooling since previous day in the walk-in cooler, according to their date labels. CDI - Products voluntarily discarded. -1.5- 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)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared hot dogs and pork loins temping below 135 F in the hot holding cabinet. EHS also noted food temperatures not being recorded on posted logs. CDI - Discussed verifying temperatures and use of logs. PIC reheated items > 165 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed boxes of sterno fuel cans stored above food service equipment in the storage room. CDI - Storage corrected by PIC. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple TCS applicable foods made yesterday and today cooling inefficiently due to be covered with several layers of cling wrap, deep containers and in high volume/density in the walk in cooler. Refer to temperature observation chart. CDI - Products that did not achieve proper cooling parameters were voluntarily discarded by PIC. Remaining foods were either immediately cooked, divided in to smaller portions and transferred to the blast chiller and walk-in freezer. Temperatures began to decrease > 41 F after additional 30 minutes. -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed packaged ham thawing in sink with water at + 78 F and temping at 65 F. CDI - Product transferred to the walk-in cooler and cooled down to 41 F. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in use sanitizer buckets with sanitizer concentration at 0 PPM quat. CDI - Sanitizer discarded and replaced with refreshed solution of 200 PPM. -0.5-

4-501.11 Maintain equipment in good repair. Observed two non-functional prep units. Both were not in use during inspection. PIC states that a work order for repairs has been submitted; PIC also states that foods will be held out on TPHC at these stations. Observed prep kitchen with non-functional walk-in cooler. Ambient temperature registering at 50 F. Walk-in cooler unit not in use. Discussion with PIC revealed that the prep kitchen space is used to prepare foods, foods and then transported to the main kitchen walk-in coolers to cool down. Repair equipment. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line under the 3-compartment sink. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in prep kitchen. Provide. 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 stagnant water on flooring at founders kitchen across from prep unit. CDI - Employee instructed to clean area. -0-

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 incomplete list of commonly reported foodborne illnesses on facilitiy’s team member health reporting agreement (only includes 5 FBIs). CDI - EHS emailed employee health agreement form which includes all 6 FBIs to emails on file. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw steak stored over fully cooked chicken in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed incorrect date label for pimento cheese prepared today and no date label on open package of hot dogs left in Founders Kitchen reach-in unit. CDI - Allowed to properly date label pimento cheese; hot dogs removed by PIC for donation (hot dogs will be separated and preserved in the WIF). 0 point deducted due to improvement from previous inspection. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple TCS applicable foods cooling covered in high volume/density in the walk in cooler. Per PIC, items were placed to cool down 1.5 hours prior to inspection. Refer to temperature observation chart. CDI - PIC uncovered, decreased the amount and placed in a shallower pans to cool rapidly. -0.5- 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.

4-601.11(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 areas surrounding flat top grill in the Founders kitchen in need of cleaning. Also observed non food contact surface of mixer with visible food debris stored at utensil shelving unit. Clean and maintain clean. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no towels available at hand washing sink. CDI - PIC replenished station with disposable towels. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed containers of mac & cheese, chicken wings and sliced brisket with no date labels. Products prepared yesterday, according to PIC. CDI - PIC properly date labeled products. 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 pico de gallo held past 7 day requirement (exp 2/15). CDI - PIC voluntarily discarded product. -1.5- 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.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed sushi containing raw salmon and raw tuna. PIC unable to provide parasite destruction and species identification of these fishes. CDI- Sushi is not be sold without providing this documentation or the sushi has to cooked to proper cooking temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple pans of cooked broccoli temped below 135F in the hot holding cabinet. CDI - Chef discarded the broccoli. 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 .

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 gaskets on the prep cooler in the Founders kitchen in need of cleaning. Clean and maintain.

6-303.11 Provide required lighting intensity. Observed two lights over the dishmachine area not functioning. Provide adequate lighting.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in the hot holding cabinet at 112F. CDI - PIC reheated to 165F. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one out of 3 thermometers was at 43/44F. CDI - PIC will calibrate or discard. 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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed potsticker not protected at the customer service buffet hot bar. CDI - Rearrange the sneeze guards to provide the protection needed to prevent cross contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handler without effective beard restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a bracelet on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored, stained and are not easily cleanable. Replace.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink over food prep sink. CDI - drink was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of grilled hot dogs in the walk in cooler at 48F, from Sunday 1/14. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 sour cream, pico, shredded cooked chicken date marked 1/10, exceeding 7 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melons cooling in the walk in cooler covered and in a deep pan. CDI - PIC uncovered and decreased the amount and placed in a shallower pan to cool rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed just prepped salads on speed racks in the walk in cooler (#3) with no temperature change during the process of cooling. CDI - PIC removed plastic wrap from the tops of the salad bowls to cool rapidly. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped salad cooling covered with plastic wrap in the walk in cooler (#3). CDI - PIC removed plastic wrap to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 drink stored above food prep table. CDI - PIC relocated the drink to below food prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans stored as clean with food debris remaining. CDI: Pans cleaned. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in sink with water on, but water was not touching the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean. CDI: containers separated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink on the front serving line with ice in it. CDI: Sink cleaned.

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 . Observed mac and cheese from yesterday not cooled to 41F in walk in. CDI: Product was voluntarily discarded. REPEAT VIOLATION Overall cooling has improved. Facility is venting food items and using smaller portions when cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several racks of TCS items including chicken, pork, sandwiches, and sides holding above 41F in walk in cooler near the plate storage room. CDI: All items voluntarily discarded. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed mac and cheese cooling from yesterday tightly covered in walk in by plate storage room. CDI: Mac and cheese voluntarily discarded. REPEAT VIOLATION Overall cooling has improved and facility is venting food items and using smaller portions.

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 container of flour in dry storage and a label of “flour” on bulk container of sugar. Ensure products are properly labeled. REPEAT VIOLATION

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed clay terra cotta pots stored for use with melamine pots that are used to hold food. Pots are lined prior to placing food in them. CDI: Clay pots were removed from the food service area.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed chicken that was non-continuously cooked stored in the walk in not properly labeled per approved procedures. Observed chicken was also not documented per approved procedures. CDI: Chicken was voluntarily discarded.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked peppers and onions reheating for more than 2 hours in hotbox below 165F. CDI: Product was voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 . Observed salad in walk in cooler cooling at a rate of .028F/min. CDI: Salad was unwrapped and rapidly cooled to 41F. 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 . Observed collard greens still above 70F after cooling 4 hours. CDI: item voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in hotboxes stored below 135F including but not limited to chicken, beans, and mac and cheese. CDI: Items were TPHC time stamped from 4pm when they went into the hot boxes. REPEAT VIOLATION

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 temperatures documented for cold holding items (wings and pico) above 41F at the start time. CDI: PIC stated that items were documented, then cooled in the freezer to below 41F before putting them out for service however new temps were not documented. Correct temps were documented. REPEAT VIOLATION 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 times documented for cold food held on TPHC in founders buffet. CDI: Times documented. Observed tomato aioli not documented on TPHC log. CDI: tomato aioli added to TPHC log. Observed employee documented number of pans rather than time of food being placed on TPHC. CDI: Times corrected. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salad and collard greens cooling in walk in cooler while tightly wrapped. CDI: Collards voluntarily discarded. Salad was uncovered.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee touch trash can and then don gloves for food prep. CDI - Hands washed. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over ready to eat products and washed produce. CDI - Storage order rearranged. - REPEAT - 1.5 - * Points remain the same due to last inspection including raw protein storage order *

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed burger sliders stored in hot box at 94F. CDI - Items placed into oven for rapid reheat. - 0 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 garlic confit and hummus stored past 7 day date marking. CDI - Items voluntarily discarded. - 1.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one plastic container wet stacked at dish drying station. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed par cooked chicken stored above pasteurized egg whites. CDI: Items were relocated.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed parcooked chicken not properly stored as “raw must go to 165F” as procedures indicate. Observed parcooked chicken was documented as having been fully cooked, however it was not yet cooked off. CDI: Chicken properly labeled. Documentation corrected. It was noted that an employee wrote the final cook of the wings that were done today, not the chicken breast.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beer cheese thawing in standing water. CDI: Beer cheese was opened and started reheating.

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 walls in dry storage area with significant damage. Work order was placed in April. REPEAT VIOLATION Observed rusted metal bars that hold ceiling tiles in place at the dish area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dust build up around ceiling vents and on ceiling tiles near vents.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat onions and garlic in the walk in. CDI: Items relocated. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw burgers on speed rack above ready to eat items. CDI: Items reorganized.

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 temperatures documented for cold holding items above 41F at the start time. CDI: PIC stated that items were documented, then cooled in the freezer to below 41F before putting them out for service however new temps were not documented. Correct temps were documented. 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 times documented for cold food taken to suites. CDI: Time logs written.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed several items cooling in walk in cooler while covered with plastic bags. CDI: Items were vented and cooled properly. REPEAT VIOLATION Some improvement from previous inspection as nothing was incorrectly cooled over night.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed boards used for display of food that are not smooth and easily cleanable. CDI: patty style papers used to line boards.

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 walls in dry storage area with significant damage near can storage. Observed wall in dish storage area in need of repainting. REPEAT VIOLATION

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 back brace stored in cooler with glassware. CDI: Glassware removed for washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda guns at the bar with build up. Ensure more frequent cleaning. CDI: guns cleaned.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pasta cooling from yesterday at 43F. CDI: Pasta was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pasta in deep, covered, plastic tub in walk in still cooling from yesterday. CDI: Product voluntarily discarded.

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 squeeze bottle on the line. PIC stated it was oil. CDI: Oil labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guards not effectively covering/protecting food. CDI: Attendants were moved to this location.

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 sanitizer buckets throughout with 50ppm quat. CDI: Buckets refilled using cold water.

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 working max/min thermometer on site during inspection. CDI: EHS educated PIC on required equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in dry storage area with significant damage near can storage. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers stored as clean with some food debris. Observed one cutting board stored as clean with microbial growth. CDI: Items were cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Items were rewashed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in the dry storage area is damaged and in need of repainting. EHS suggests covering the area with FRP or plexiglass due to can storage.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bag of cornmeal stored inside dry storage room. General Comment: Kitchen had limited preparation and cooking. All foods including hot and cold TCS foods for service were being held on TPHC.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken wings and beef for fajitas par cooked and no logs for the product. CDI: Product voluntarily discarded. Product was also not marked as not fully cooked in the walk in cooler. Revision of logs showed that previous batches were not properly recorded.

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 queso and grilled peppers in walk in from yesterday above 41F. CDI: 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 several open gallons of milk in walk in cooler, And open container of feta cheese. CDI: Feta and whole milk date marked. Other milks voluntarily 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 chicken tinga date marked for 1/10. PIC stated that product was frozen and pulled yesterday for the game. CDI: Product voluntarily discarded. EHS discussed pull from frozen date marking.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken, queso, and peppers in walk in cooler cooling while tightly covered. CDI: queso and peppers voluntarily discarded. Chicken placed in oven for reheating. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked sheet trays and some plastic containers stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dishes in poker chips stored service side up with no covering. EHS recommends inverting dishes or covering when not in use.

4-501.11 Maintain equipment in good repair. Observed walk in cooler flaps on walk ins cracked and no longer smooth and easily cleanable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard that has fallen off in clean dish room near door leading to kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items. CDI: Products reorganized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage for a practice suite presentation partially cooked in the walk in. Food was not for consumption. Product was still cooling after initial heating approximately an hour earlier. CDI: Product was rapidly heated to final cook temperature and displayed only, not consumed.

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 tomatoes and turkey cooling at a rate of .05F/min. Observed pork cooling at a rate of 0F/min. CID: Products vented to properly cool.

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 pork, ham, tomatoes, shrimp wraps and caprese cooling in various coolers. CDI: Product unwrapped to cool. REPEAT VIOLATION

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 handles of scoops in panko and sugar. CDI: Scoops removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a plastic container stored as clean with foo debris. CDI- PIC moved dish to dish washing area for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed saurkraut on the stove with a temperature of 88F. CDI- PIC reheated saurkraut to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp soup and baked beans above 41F in the reach in unit. (See temp chart). CDI- PIC voluntarily discarded items.

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 six pans of baked beans in the walk in cooler cooling with temperatures above 41F. Pans of beans were tightly wrapped with plastic wrap and aluminium foil. The speed rack is also covered with a plastic covering. CDI- PIC removed wrappings for better circulation for rapid cooling. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dry dish rack area.

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 Dish washer did not wash hands after handling soiled dishes before handling clean. CDI - Verbal correction; hands washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean build up inside ice machine and build up in soda gun nozzles at bar.

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 Grilled chicken cooling while tightly wrapped. CDI - Vented to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace damaged walk in cooler door gasket.

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. Clean dust from ceiling tiles in clean dish room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a prep table in front of hand sink near prep sinks. All other handsinks had access maintained during inspection. CDI-PIC moved table to allow access to hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker and sticker residue stacked with direct contact with food contact surface. Observed soiled can opener blade. CDI-PIC moved items to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled peppers and roasted corn from Friday with no date. CDI-PIC able to back date items to 5/11. 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 cut tomatoes dated 4/14 and pizza sauce dated 4/8 and salad dressings dated in April. CDI-PIC discarded all 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 Observe cooling sandwiches, noodles, and mac and cheese in walk in with tightly wrapped plastic. CDI-PIC educated on proper cooling methods and items were vented.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed an eaten apple core on the sheet pan with grilled peppers in walk in. Observed food with bacteria growth stored in walk in with ready to eat food.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean stored containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed broken and damaged handles, containers, and lids throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato based sauce at 127F on a stove top. Item was reheated by PIC to above 165F. All hot held items must be 135F or above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one nondated, opened chub of deli meat in the walk in cooler. Item was dated by PIC. Observed deli ham dated for 2/12/18 present in the walk in cooler. Item was discarded as it exceeded date marking allowance. 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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one heavily scored cutting board. Item was discarded by PIC.

see above.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw beef stored over raw salmon in walk-in cooler. CDI by rearranging storage order of food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on pans stored as clean. observed stickers and sticker residue on plastic pans stored as clean. CDI by wash, rinse, and sanitize removing stickers. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer testing 50 ppm in sanitizer buckets QAC. CDI by refill and test at 200ppm.

to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed half and half stored on prep table > 45F. CDI by discard by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no consumer advisory for beef sirloin roast at carving station. CDI by posting placard with disclosure and reminder.

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 with a watch on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of pans on drying rack.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed cracked chipped utensils. Discarded by PIC.

5-205.15 Maintain a plumbing system in good repair. observed beer leaking from ceiling in bar area. Service repair on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages over food prep surfaces. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple employees cahnge gloves without washing hands. CDI- instruction provided

5-202.12 Provide at least 100F water at handsinks.-Pf Observed two hand sinks temp less than 80 F. VR

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed main dish machine hit temp but undercounter dish machine in support area behind bar was 156 F (x3) VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 11 prime ribs hot holding at 113-115 F, cooked vegetables and asian potsitckers all hot holding under 121 F. CDI- placed on temporary TPHC Repeat Violation

4-501.11 Maintain equipment in good repair. Observed undercounter dishm machine not hitting minimum sanitization temperature. VR not in use until repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or over food prep surfaces. CDI- discarded

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked steak stored over fully cooked salmon and partially cooked steak, hamburgers and chicken stored over ready to eat tomaotes and mushrooms. CDI- reorganized

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken with parts cooked under 165 F. Observed baked chicken cooked to 155 F. CDI- reheated above 165 F. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility non-continuous cooking steak, chicken and hamburgers. Facility unable to provide approval for NCC. Facility also not following NCC requirements of monitoring and labeling. Meeting to be set and Application to be filled out VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple trays of hamburger sliders and hotdogs hot holding in hot box below 113 F. CDI- placed on temorary TPHC Observed three large containers of mac n cheese hot holding in unit below 120 F. Checked an hour later, still less than 130 F. CDI- removed to reheat to 165 F

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 cooked salmon date marked 1/18 and queso date marked 116 F. CDI- 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 multiple plates of salads, cooked atrichokes, and grilled vegetables on buffet with no entry made on TPHC log. CDI- log filled out

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two sealed plastic containers of pasta at 50 F in refrigerator.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility.

4-501.11 Maintain equipment in good repair. Observed multiple hot hold, cold hold and ice making equipment not in working order.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods on speed rack in kitchen and uncooked raw beef over partially cooked foods in walk in cooler. CDI- reorganized

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed multiple trays of partially cooked chicken, swordfish and steak. CDI-discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple cooked foods hot holding less than 125 F. CDI- placed on TPHC from original prep time

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked proteins on TPHC. CID- tent cards installed

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 cooked foods cooling on speed rack at room temperature. CDI- discarded

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef above beef roast, raw fish above cooked chicken in wa;lk in cooler. CDI - rearranged properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled soda guns. CDI - washed, rinsed, and sanitized. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed back room glasswasher not reaching 180F in final rinse step. Other machines were put into place for tonight. VR - will return to ensure repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one front kitchen prep cooler had frozen up and was holding TCS foods at 56F-58F. CDI - items voluntarily discarded, cooler turned off to thaw.

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. Obsergved expired feta dated 1/21 asnd 1/23, expired pimento cheese dated 2/2. CDI - all voluntarily discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed buffet foods were displayed under food shields which did not meet requirements of 13 inches or less above surface of food and 3/4 vertical distance or more set back from front edge vertical plane. CDI - PIC adjusted shields to comply.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved single-service cups at bar.

4-501.11 Maintain equipment in good repair. Observed a couple split gaskets and a few rusted cooler racks.

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 damaged walls in three areas of kitchen.

2-301.14 Wash hands after activities that contaminate them.-P. Observed dish washing employee rinse and load soiled dishes and then use soiled hands to move clean dishes off rack to get more racks. CDI - employee corrected.

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 washing hands and then using bare hands to slice zucchini. CDI - employee corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermoemetr available for temping thin foods. VR - verification required.

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 one corner wall in poor repair. Work order was already written on wall next to damage.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee beverage,open glass of water, stored over cut yams.CDI- PIC removed

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed food employee state that garnishes are put in drinks using bare hands. CDI- Instruction provided; tongs, picks supplied

3-401.11 Raw Animal Foods-CookingRules prohibit non-continuous cooking of raw proteins without prior written approval from MCHD.Observed a chef partially cook sirloin , cool it then removed from cooling and sit prior to refiring.CDI- instruction provided

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed brisket and cheese dish well past 7 day date marking. CDI-PIC had discarded

3-304.12 In-Use Utensils, Between-Use StorageRules require in use utensils be stored in food with handle out , on clean dry surface or in water above 135 F, unless serrvng raw proetins.Observed multiple utensils stored on soiled surfaces including but not limited to ice scoops with handles in ice. CDI- instruction provided

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERATE UNTIL 1/1/14 WITHOUT VALID PIC

| 2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be h7andled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverages stored on or above food prep surfaces.CDI- removed

3-401.11 Raw Animal Foods-CookingRules require prior written procedures and approval from the regulatory suthority for non-continuous cooking. Observed facility does not have these. CDI- leaving documents with PIC

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed sticks of butter atop rack at 75 F after 1 hr. CDI- removed to walk in cooler

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed salmon dated 7/27 that had been frozen, bologna 8/22, and other cooked foods dated 8-25. CDI- foods discarded